Lamb is one of the most commonly eaten meats in the world. The meat quality of lamb is similar to that of beef, but the meat taste is stronger. Lamb is more tender than pork and has less fat and cholesterol than pork and beef. Li Shizhen said in the "Compendium of Materia Medica": "Mutton can warm up the deficiency, replenish the qi, appetize and fitness, benefit the kidney qi, nourish the courage and eyesight, cure the weakness of labor and cold, five labors and seven injuries." Lamb stew is a delicious dish in the Manchu han feast with a variety of tonic effects.
Ingredients for lamb stew
300 grams of pure lamb hind leg meat, 25 grams of coriander, 1 egg, 20 grams of cooking wine, 2 grams of refined salt, 50 grams of green onion, 25 grams of ginger, 2.5 grams of vinegar, 1 gram of pepper, 5 grams of corn flour, 550 grams of clear soup, peanut oil (about 20 grams), a little sesame oil
How to cook lamb stew
1. Cut the parsley off the roots, wash with water and cut into 8 long pieces. Cut 25 g of shallots into small pieces and 25 g of shallots into thin strips. Cut 15 g of ginger into slices and 10 g of ginger into thin strips. Beat the eggs in a bowl.
2. Fill the pot with water, add the washed lamb, bring to a boil over high heat and remove the lamb. Change the pot, pour 300 grams of clear soup, add 10 grams of cooking wine, 1 gram of refined salt and green onion, ginger slices, put in the lamb, simmer for about 20 minutes, fish out, and use a knife to cut 1 inch 5 minutes long and 4 minutes wide rectangular strips.
3. Sit in a sauté pan, inject peanut oil, cook until 60% hot, dip the cooked lamb strips with a layer of corn flour, wrap it in egg liquid, fry it into a light yellow and fish it out, control the net oil.
4. Fill the pot with 250 grams of clear soup, add lamb strips, add 10 grams of cooking wine, 1 gram of refined salt and pepper, simmer on low heat for 5 to 10 minutes, add coriander, shredded shallots, ginger shreds, vinegar and sesame oil when the pot comes out.
Kitchen tool for lamb stew: Senge JZ-JC-SG-VA integrated stove
Product model
Senge JZ-JC-SG-VA integrated stove
The official mall Gome Online JD.com
Product features: 0 seconds ignition, smoke machine cooker one key start, automatic delay to close the smoke machine system;
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Editor's comments: Senge JZ-JC-SG-VA integrated stove is not only the smoke machine, stove, disinfection cabinet three in one, it also realizes the smoke machine stove linkage switch, simplifying the operation steps of each cooking, compared to the separate smoke stove more humanized.
Product Introduction:
Senge JZ-JC-SG-VA (that is, JC-VA clean kitchen) integrated stove shape and the finished cabinet is similar, the difference is that it is a perfect combination of smoke machine, stove, disinfection cabinet products, silver stainless steel appearance, with black disinfection cabinet front panel, beautiful and atmospheric. The motor input power is 130W, and the rated heat load of the dual stoves is 4.0kw. The drying power of the disinfection cabinet is 200W, and the capacity is 65L.
Senge JZ-JC-SG-VA integrated stove uses a gravity fan system developed by the Joint Research Institute of Shanghai Jiaotong University. The traditional fan up fume extraction method was changed to the downward fume extraction method of the down fan system. There is no curve to throw the straight exhaust duct, accelerate the smoke exhaust effect, and effectively solve the problem of the traditional fan smoke exhaust obstruction.
Senge JZ-JC-SG-VA integrated stove can be started in 0 seconds, delay ignition without waiting, three levels of fire adjustment. When the cooker switch is turned on, the smoke factor automatically starts intelligently. When the gas system is closed, Senge Smart Core will automatically issue a delayed shutdown instruction to the smoke machine, and when the kitchen ventilation is over, the smoke machine system will be automatically closed, which is very humanized.