Multigrain Simmered Lamb

Name: Multigrain Simmered Lamb
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Lamb; Some ginger; Some Pinto beans; Some peanut; Some green beans; Some Lotus seed; Some Rice

by Liaonan Crab

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

This is a dish I ate at the hotel that day. The chairman of the hotel personally ordered it. I have eaten it and it feels good. I made it at home once and it feels so good.
The niece said: "This eight-treasure mutton rice is really delicious!"
Yes, it's delicious, ready to serve as a home-cooked dish on the Mijia table. It’s a vegetable, but it’s also a vegetable, and it can be a staple food."

Ingredients

Some Lamb
Some Ginger
Some Pinto Beans
Some Peanut
Some Green Beans
Some Lotus Seed
Some Rice

Multigrain Simmered Lamb

1. Material drawing

2. Cut the lamb into small pieces and blanch.

3. After blanching, wash away the foam.

4. , Other ingredients are also cleaned and sliced ginger.

5. Put the ingredients in an electric pressure cooker, filter the water for blanching the lamb and pour it into the pan.

6. Turn on the power to start the hamstring.

7. Adjust a bowl of starch water just before boiling.

8. After boiling, turn on the power again, pour in starch water, add salt, light soy sauce and a little sugar to adjust the taste.

Tips:
1. Lamb must be blanched and washed.

2. The blanching water is filtered and retained.

3. The sugar in the seasoning can make the finished product softer. I tried to add it to make the taste of the hotel.