Spicy Mint Lamb
by Easy to cook
Favorite
Difficulty
Normal
Time
10m
Serving
3
Winter is the best season to eat lamb. Because the body's yang qi is hidden in the body in winter, it is easy to have cold hands and feet, and poor circulation of Qi and blood. Traditional Chinese medicine believes that lamb is sweet but not greasy, warm but not dry. It has the functions of warming qi and blood, warming the heart and dispelling cold, appetizing and invigorating the spleen, invigorating the kidney and strengthening yang. Therefore, eating lamb in winter can resist cold and nourish. Body can kill two birds with one stone.
In my house, cooking lamb is usually braised and stewed. This time I bought a lamb without skin. This lamb is suitable for thin slices for hot pot or for making lamb skewers and stir-frying. I watched a gourmet TV a few days ago. In the show, the chef stir-fried the lamb with edible oil that had been fried in mint. The host was also full of praise after tasting the finished product. The lamb has no stinky smell, but also has a unique aroma. Receiving this mutton reminds me of this dish. It happened that the mint planted on my terrace was very luxuriant, and it was just right to use it to cook lamb. At this time, we can trim the flower pot to let the twigs grow again. The trimmed mint leaves are used to stir-fry the lamb without any waste.
The first time I tried to stir-fry lamb with mint, the fragrance was indescribable, and I could eat a bowl of rice just by smelling it. When the husband came home, he walked in and said, “As soon as you exit the elevator door, there is a smell of mutton in the corridor, and your stomach will be hungry.” As soon as the mutton is out of the pot, pick up a piece and taste it. It is fragrant and spicy, and the taste is not old. , There is no smell, it is more delicious than braised mutton, I did not expect that the overall effect of such simple mutton is good! Even the chicken noodles are waived. Well, in the future, if you cook mutton this way, your relatives and friends will love it. I will share with you the detailed method today. Tips are also very important. Remember to read it carefully.
In my house, cooking lamb is usually braised and stewed. This time I bought a lamb without skin. This lamb is suitable for thin slices for hot pot or for making lamb skewers and stir-frying. I watched a gourmet TV a few days ago. In the show, the chef stir-fried the lamb with edible oil that had been fried in mint. The host was also full of praise after tasting the finished product. The lamb has no stinky smell, but also has a unique aroma. Receiving this mutton reminds me of this dish. It happened that the mint planted on my terrace was very luxuriant, and it was just right to use it to cook lamb. At this time, we can trim the flower pot to let the twigs grow again. The trimmed mint leaves are used to stir-fry the lamb without any waste.
The first time I tried to stir-fry lamb with mint, the fragrance was indescribable, and I could eat a bowl of rice just by smelling it. When the husband came home, he walked in and said, “As soon as you exit the elevator door, there is a smell of mutton in the corridor, and your stomach will be hungry.” As soon as the mutton is out of the pot, pick up a piece and taste it. It is fragrant and spicy, and the taste is not old. , There is no smell, it is more delicious than braised mutton, I did not expect that the overall effect of such simple mutton is good! Even the chicken noodles are waived. Well, in the future, if you cook mutton this way, your relatives and friends will love it. I will share with you the detailed method today. Tips are also very important. Remember to read it carefully.
