Winter tonic is very important for maintaining health, and among the many cold ingredients, mutton is the only one in the C position. As a nourishing ingredient, lamb is tender and delicious, and it has less fat and cholesterol than pork. What's more, the sexual temperature of mutton can bring a double effect in the cold winter, which can not only nourish the body, but also resist the cold. This article will share two delicious ways to make lamb that are not only simple and easy, but also delicious, one of which is lamb chop radish soup and the other is white cut lamb.
Lamb chop and radish soup is a dish that combines lamb and radish to fully replenish the protein needed by the body. Mutton can nourish the body, but due to its warmth, excessive intake is easy to cause fire, while the cold nature of radish has the effect of moisturizing and clearing fire. When the two are cooked together, they can not only complement each other, remove the smell of lamb and the spicy taste of radish, but also balance the problem of cold and heat.
The ingredients to make lamb chop radish soup include lamb ribs, white radish, salt, cold water, and minced shallots. First, chop the lamb chops into large pieces and soak them in cold water for 10 minutes to remove the blood. Next, peel and cut the white radish into large pieces and get ready. Bring the lamb chops and cold water to a boil in a pot while skimming off the foam, the process lasts about 3 minutes. After skimming off the foam, add salt and cover and simmer in a pressure cooker for 20 minutes. After the pressure is relieved, add the white radish cubes, simmer again in a pressure cooker for 20 minutes, and finally sprinkle with chopped shallots.
There are a few points to note during the production process. First of all, when cooking lamb chops, it is necessary to skim off the foam in time, so that the soup has a more fragrant taste. Secondly, it is best to cut the white radish into large pieces when it is cooked, which can release more umami and absorb some of the sheep fat. Finally, only salt is added to the seasoning, which highlights the freshness and deliciousness of the raw materials, but according to personal taste, other seasonings can also be added, such as Sichuan pepper, angelica, etc.
Winter is the best time to enjoy lamb, and white-cut lamb is a simple and delicious dish. The white-cut mutton has a fresh and tender taste, whether it is eating meat or drinking soup, it can be taken into account. The recipe is simple, just prepare the leg of lamb, cold water, garlic, angelica and grass fruit.
First, wash the leg of lamb and set it aside. Next, put the lamb in a pot with cold water, bring it to a boil over high heat, and skim off the foam at any time. Once the scum is skimmed, add the garlic, angelica and grass fruit and cook in a pressure cooker for about 30 minutes. Once the cooked lamb is removed, it can be drunk directly from the mutton broth or it can be used to cook dishes or cook pasta. Cut the cooled lamb into thin slices, sprinkle with salt or make a dipping sauce, and serve.
There are also some tips for making white-cut lamb. First of all, you don't need too much seasoning, and even the lamb cooked in just water is very delicious. Secondly, cooked lamb can be refrigerated and then sliced and eaten, which is very delicious and delicious whether it is served hot or cold. Finally, the taste of the dipping sauce can be adjusted according to personal preference, and it can be sprinkled with salt or pepper directly, which is very fragrant.
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