How to make lamb stew soft and delicious

Speaking of mutton delicacies, it will definitely make everyone drool. Everyone knows that lamb is a very good nourishing food. However, when cooking mutton at home, it is often not cooked well. This makes many friends who are not good at cooking no longer willing to cook lamb. In fact, if you want to make lamb soft and delicious, there are still many tips. If you master these methods, you can stew soft and tender mutton.

1. Tips for stewing lamb

1. If the meat you bought is a bit tough, you don't have to rush to cook it. You can apply a layer of mustard on the surface of the mutton and then freeze it in the refrigerator. Wash off the mustard the next day and stew the lamb in a pot. This can shorten the cooking time and make the lamb tender and delicious.

2. Use hot water instead of cold water. Hot water can quickly coagulate the protein on the surface of mutton, prevent the amino acid in the meat from seeping out, and keep the meat delicious; after boiling over high heat, open the lid and simmer for 20 minutes to remove the odor, then cover the lid and use a low heat to keep the floating oil on the soup surface warm, which plays a role in stewing.

3. During the cooking process, salt should be added late and enough water should be added at one time. If you find that there is less water, you should add boiling water. The day before stewing the meat, rub mustard on the surface of the meat and wash it with cold water before stewing the meat. This will not only cook faster, but also make the meat tender.

4. When stewing mutton, add some wine or vinegar. Add 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar for 1 kilogram of mutton to make the meat soft and tender.

5. When stewing mutton, add a pinch of tea leaves (wrapped in a gauze bag) and cook together. The mutton will be cooked quickly and the taste of the mutton will not change at all. If you don’t have tea leaves at home, you can use hawthorn instead. Both tea leaves and hawthorn can make mutton tender and remove the fishy smell.

2. Lamb recipe recommendation

1. Radish stewed with lamb

⑴Ingredients

Lamb, water chestnuts, radish, angelica, bamboo shoots, garlic, seafood sauce, and oyster sauce.

⑵Method

①Cut the mutton into pieces and blanch it in hot water to remove the fishy smell of the mutton. The blanching time can be a little longer, about 25 minutes.

② Heat oil, sauté garlic, then add lamb and stir-fry until fragrant. Then add seafood sauce and oyster sauce and stir-fry until cooked through.

③Put water chestnuts, radish, angelica and other ingredients into the pot, add soup and water, and simmer until tender.

2. Yam and mutton soup

(1) Materials

200g each of mutton and yam, 6 slices of carrots, 1 green garlic, 2 slices of angelica, 15ml of wolfberry, 4 slices each of chuanxiong, astragalus, and ginger, 4 black dates, 1000ml of broth, 500ml of water, 120ml of rice wine, 5ml of salt

⑵Preparation method

① Wash the green garlic and cut it into oblique slices; peel the yam and cut it into pieces; peel the carrot and slice it;

② Put yam, carrot and mutton into the pot, add other ingredients (add salt when taking it out of the pot), cover the mouth of the pot with heat-resistant film, cover the pot with a lid, move it into the steamer, add hot water, and steam for 30-40 minutes.

③ Add salt and green garlic slices before turning off the heat, serve in a bowl and serve.