#trust之美#curry Lamb Braised Yuba

Name: #trust之美#curry Lamb Braised Yuba
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 800g Lamb; 8 Garlic cloves; 300g Yuba; 3g salt; Some oil; 2 teaspoons Doubanjiang; 2 teaspoons Zhu Hou Sauce; 1 teaspoon Shacha sauce; 1 teaspoon Soy sauce; 30g crystal sugar; 10g Curry powder; a little Chicken noodles; Some Shimizu

by Easy to cook

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

The family likes to eat curry-flavored dishes. They have tried adding curry powder to stir-fry, stew, stew, stew, and stew. They say they taste good every time. Curry can increase appetite, promote blood circulation, and achieve the purpose of sweating. Therefore, people especially like to eat curry dishes in hot areas. The mutton is mixed with curry powder to remove the bashful taste in the mutton. Makes the fragrance in the lamb more prominent, and the appetizer is not greasy. Some yuba are added appropriately, and it is delicious that people can't help putting down the chopsticks. The oily aroma of lamb penetrates into the soft yuba, which is really a wonderful taste bud touch. "

#trust之美#curry Lamb Braised Yuba

1. First, the yuba is broken and soaked in water for about 30 minutes

2. Wash the lamb, drain and chop large pieces

3. Take out the required sauce, pat the garlic cloves and peel them

4. Boil a pot of water, and fly the lamb into the water

5. Remove and rinse with clean water and drain

6. Heat the pan, pour the oil, saute the garlic, add the bean paste, shacha paste, and zhuhou paste to stir fry for a fragrance

7. Pour in the lamb and stir fry for a while

8. Add soy sauce, rock sugar, and curry powder

9. Stir-fry evenly and add a little salt

10. Add the water that has not been on the surface of the lamb, add the chicken powder and stir evenly, cover the pot and boil on high heat

11. Put it in an electric pressure cooker, cover and power on, and set it to stew ribs. Because the lamb has been blanched and stir-fried in the early stage, it does not need to be simmered for too long. If the simmering time is too long, it will be crisp and not formed. 15 minutes is enough

12. The pressure cooker automatically decompresses the lamb

13. Heat the wok, pour the mutton to a boil, scoop up the soaked yuba, drain the water, put it in the mutton and simmer for about 15 minutes.

Tips:
Food Tips: You can put lemon slices or ginger slices in the water when mutton is flying in water to help remove the smell. The yuba is soaked and softened and drained. Don't cook it too long in the mutton, so as not to cook too badly. There is salt in the sauce, so you only need to add a small amount when adding salt or add salt after trying the saltiness.