Recipe: Cantonese style mutton chop

Home Cooking Recipe: Cantonese style mutton chop

Ingredients:

Steps:

  1. Home Cooking Recipe: First prepare all the materials, wash them, and spice them in a cloth bag so that you can taste the spices without having to eat the spices.

    First prepare all the materials, wash them, and spice them in a cloth bag so that you can taste the spices without having to eat the spices.

  2. Home Cooking Recipe: One of the big horseshoes is opened, the bamboo cane is peeled and cut into small pieces (pictured), and the carrots are cut into granules.

    One of the big horseshoes is opened, the bamboo cane is peeled and cut into small pieces (pictured), and the carrots are cut into granules.

  3. Home Cooking Recipe: The yuba must be fried in a frying pan, fried and fragrant, and the essence of the mutton is locked inside.

    The yuba must be fried in a frying pan, fried and fragrant, and the essence of the mutton is locked inside.

  4. Home Cooking Recipe: Cut the mutton into small pieces, drowning, water dredging, draining water, etc.

    Cut the mutton into small pieces, drowning, water dredging, draining water, etc.

  5. Home Cooking Recipe: Get ready for a big photo

    Get ready for a big photo

  6. Home Cooking Recipe: Put the oil in the pot, heat it, simmer the ginger, garlic, blast, simmer, fermented with the column, mix well, stir the mutton, then put the soy sauce, stir-fry evenly, then put the water without the mutton, put The right amount of rock sugar, when the water is opened, you can cook it in a casserole. After transferring the meat to the casserole, put the bamboo cane, horseshoe, carrot, shiitake mushroom, and spice bag (octagonal, fragrant leaves, grass fruit, cumin, cinnamon) all over. Slowly cook over low heat and pour the cooking wine. Cover and cook for 1 hour to 2 minutes (you have to judge the time yourself, the meat will last for a long time)

    Put the oil in the pot, heat it, simmer the ginger, garlic, blast, simmer, fermented with the column, mix well, stir the mutton, then put the soy sauce, stir-fry evenly, then put the water without the mutton, put The right amount of rock sugar, when the water is opened, you can cook it in a casserole. After transferring the meat to the casserole, put the bamboo cane, horseshoe, carrot, shiitake mushroom, and spice bag (octagonal, fragrant leaves, grass fruit, cumin, cinnamon) all over. Slowly cook over low heat and pour the cooking wine. Cover and cook for 1 hour to 2 minutes (you have to judge the time yourself, the meat will last for a long time)

  7. Home Cooking Recipe: Cook to a certain extent, put the fried yuba into it, probably cook for another 5-10 minutes, put the onion section and close the fire to cover the lid, you're done.

    Cook to a certain extent, put the fried yuba into it, probably cook for another 5-10 minutes, put the onion section and close the fire to cover the lid, you're done.

Tips:

According to Baidu common sense: 1, tea is the "buster" of lamb. This is because the protein content of the mutton is rich, while the tea contains more tannic acid. When drinking mutton, it will produce tannic acid protein, which will weaken the intestinal peristalsis and reduce the water of the stool, which will induce constipation. 2, the Chinese medicine ancient books in the mutton should not be recorded with the pumpkin. This is mainly because mutton and pumpkin are warm foods. If you put them together, it is easy to get angry. For the same reason, when cooking mutton, you should also put less hot and hot seasonings such as pepper, pepper, ginger, cloves and fennel. 3, sour vinegar has astringent effect, is not conducive to the growth of yang in the body, with the mutton to eat will make its warming effect greatly reduced. 4, eating watermelon after eating lamb is easy to "injury". This is because the mutton is sweet and hot, and the watermelon is cold, which is a cold product. After eating, it not only greatly reduces the warming effect of the mutton, but also hinders the spleen and stomach.


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