Ingredients for Lamb Stew

Although a little bit of the fishy smell of mutton is retained when cooking so that everyone can experience the taste of pure mutton, most of the fishy smell of mutton still needs to be removed so that people who eat it do not feel nauseous. Braised lamb can be regarded as the most traditional way of cooking, because it can make the lamb soft and fully absorbed into the soup of other ingredients. What ingredients should you choose when making braised lamb?

Lamb stew with carrots

Recipe Ingredients:

300 grams of carrots, 180 grams of mutton, 1200 milliliters of water, 3 teaspoons of cooking wine, 1 teaspoon each of chopped onion, ginger and garlic, appropriate amounts of sugar and salt, 1/2 teaspoon of sesame oil.

Preparation method:

1. Wash and drain the carrots and mutton, and cut them into pieces for later use;

2. Blanch the mutton in boiling water, remove and drain;

3. Heat up a pan, add 5 tablespoons of salad oil, and fry the mutton over high heat until it turns white;

4. Put carrots, water and other seasonings (except sesame oil) into a pot and boil over high heat;

5. Reduce the heat and cook for about 1 hour, then turn off the heat. Add sesame oil and stew the lamb with carrots.

Kind tips:

1. This dish cannot be eaten with vermicelli, otherwise it will destroy the original effect;

2. Do not add sour food when cooking, otherwise it will destroy its efficacy.

This dish has the following benefits:

It can replenish weakness, benefit qi and blood. Long-term consumption can replenish the middle and benefit qi, prevent cold hands and feet, aid digestion and relieve cough.

Lamb stew with ginger and wolfberry

Recipe Ingredients:

600g mutton, 1 large piece of old ginger, 8g wolfberry

Accessories: 2 teaspoons salt, 1/2 bowl of vinegar and cooking wine, 2 tablespoons oil

Preparation method:

1. Wash and cut the mutton into pieces, pour into boiling water with vinegar, blanch to remove the fishy smell, take out, brush the old ginger without peeling it, and crack it;

2. Heat the wok and add vegetable oil, sauté the ginger, add the mutton cubes and stir-fry, add 8 bowls of water and cooking wine, add wolfberry and boil, then simmer over low heat for about 1 hour;

3. When the meat is cooked, add salt to taste, turn off the heat, and stew the mutton with ginger and wolfberry. [Eating Zone]

Nutritional Benefits:

1. Lamb is a warming and nourishing food that can increase physical strength, improve metabolism and body circulation, protect the abdominal cavity, nourish the kidney qi, and prevent and treat menopausal symptoms. The protein contained in mutton is high-quality complete protein and is easily absorbed and utilized by the human body.

2. Lycium barbarum can protect the liver and eyes, enhance immunity, promote hematopoietic function, and lower blood pressure and blood sugar.

3. Treat menopausal symptoms such as dizziness, panic, irritability, insomnia, chest heat, tinnitus, palpitations, night sweats, hot flashes, etc.

Lamb stew with radish

Recipe Ingredients:

500 grams of mutton, 1000 grams of radish, 10 grams of tangerine peel, 15 grams of cooking wine, 20 grams of onion, 6 grams of ginger, 3 grams of salt, and 1 gram of MSG.

Preparation method:

1. Wash, peel and cut the radish into cubes, wash the mutton and cut into strips or cubes, wash the tangerine peel, wash and smash the ginger, wash and cut the green onion into sections;

2. Put the mutton and tangerine peel into the pot and boil over high heat, skim off the foam, and simmer for half an hour;

3. Add radish, ginger, onion, cooking wine and salt, stew until radish is cooked, add MSG, serve in a bowl, and the lamb stewed with radish is ready.

Features of this dish:

The meat is light in texture, tender and fresh. The radish is soft and has a light fragrance.

This dish has the following benefits:

It has the effects of clearing phlegm and relieving cough, warming the middle and invigorating Qi.