Frost to eat mutton! Remember these points, the stewed lamb is fragrant and tender, and there is no smell!

The use of red dates, tangerine peel and tomatoes in braised mutton is a secret weapon that can greatly improve the deliciousness of mutton and make mutton tasteless.

Lamb and radish are both good products for autumn supplements.

Mutton can not only protect against wind and cold, but also replenish the body. On the one hand, it can not only promote blood circulation and increase human body heat, but also increase digestive enzymes to help stomach digestion; On the other hand, due to its rich nutrients, it is of great benefit in the treatment of some deficiency and cold diseases.

Radish is known as "little ginseng" in China, which has the effect of promoting digestion, enhancing appetite, speeding up gastrointestinal peristalsis and relieving cough and phlegm.

In late autumn, it is a period of high incidence of respiratory diseases, and eating more pears, apples, olives, ginkgo seeds, onions, mustard greens, radishes and other foods that moisturize dryness and promote lung and cough will help us prevent respiratory diseases.

Lamb stewed with radish

Ingredients: lamb and white radish

Ingredients: Tomatoes

Spices: green onion, ginger, orange peel, red dates and star anise

Make:

1. Soak the frozen lamb you bought in water, and soak it in blood water while thawing it, about a few hours. Note: Fresh meat should also be soaked in water.

2. Then blanch it to remove the blood again. Drain the dirty water and wash the meat again for later use.

Note: This is a necessary measure to remove the belly of the mutton.

3. Prepare spices: green onions, ginger, orange peel, red dates and star anise.

Note: A few simple things are also all the essence, too many spices will cover the original aroma of mutton, in fact, roast mutton star anise can also be used.

4. Cut the lamb into large pieces and fry them in a warm pan to dry, then add the spices. Note: Do not use oil.

5. Stir-fry until fragrant and pour some soy sauce.

6. Stir-fry evenly, add a small amount of water, cover the pot and bring to a boil.

7. Place in a pressure cooker, add the appropriate salt, and add a few more tomatoes.

Note: 1. Tomatoes must be used, which is the key to improving freshness. 2. Transfer to the pressure cooker to quickly cook the flavor, and continue to cook in the wok if you don't want to use the pressure cooker.

8. Pressurize with the meat setting.

9. Cut the white radish into large pieces.

10. Put a small amount of oil in the wok and stir-fry a little.

11. Pour the decompressed lamb into the wok.

12. Cover the pot, bring to a boil over high heat, turn to medium heat, drain the water, and generally the radish will be cooked.

Small Whispers:

1. To make meat food, green onion and ginger should be used to remove peculiar smell, which has been widely recognized. The use of red dates, tangerine peel and tomatoes in braised mutton is a secret weapon that can greatly improve the deliciousness of mutton and make mutton tasteless.

2. In fact, roast mutton star anise can also be dispensed without.

3. This will buy a lamb, there is no fat, if there is more fat, you can cut it down to refine oil, as oil for fried radish.