InLamb, there are a few more secretive butDeliciousThey are the most on the sheepDeliciousOne of the parts that not only has a unique taste, but is also nutritious. In addition to the well-knownLambThe thighs, as well as the tripe and the lamb chops, they are inLambGastronomyIt has a unique position to give a favorite to tasteLambDeliciousof people brought brand newGastronomyExperience.
The hind leg of the lamb is delicate and tender, with a moderate amount of fat, and the taste is more delicious. It is abundantProteinsand variousVitamins, especially richVitaminsB group and iron, which can increase physical strength and nutrition. In order to better taste the hind leg of the lambDelicious, you can try oneCumin lamb。First of allLambWash the slices with water and marinate them for a better tasteCumin powder, salt, light soy sauce and cooking wine, marinate for 20 minutes. Then in a hot pan, add an appropriate amount of cooking oil, stir-fry garlic slices and ginger slices, and put in the marinated onesLambStir-fry the slices until discolored. Finally, add the green pepper and green onion, stir-fry quickly and evenly, and sprinkle with an appropriate amountCumin powderto remove from the pan. This kind of lamb hind leg dish is both retainedLambThe deliciousness is added to the unique aroma and flavor of cumin, which makes people appetite greatly.
The lamb belly meat is tight, has a certain toughness, and has a certain elasticity when cooked. It is rich inCollagenand abundantProteinswhile containing less fat. Lamb tripe with a suitable cooking method can enhance the elasticity of ** and maintain the body's functions. aMustardLamb tripe is a very good choice. First, wash the lamb tripe with water, cut it into thin slices, add water and cook until it is soft and rotten. And then willMustardMix powder, minced garlic, minced ginger, appropriate amount of cooking oil and a little saltMustardSauce. Put the boiled lamb tripe slices inMustardMix well in the sauce and let the lamb tripe coat wellMustardSauce. Finally, garnish with chopped green onions. MustardThe combination of the spiciness of the lamb and the toughness of the tripe gives a layered sense of taste that makes people have an endless aftertaste.
Lamb chops areLambThe short rib part is tender and juicy, rich in high-quality fat and rich in nutrients. It is abundantProteins, calcium, phosphorus, etcMinerals, as wellVitaminsB complex, which provides the energy needed by the body and promotes bone health. aTurnipsLamb chopsYou can give it a try. willLamb chopsCut into chunks and readyTurnipsBlock. Heat oil in a pan, add ginger slices and green onions and sauté until fragrant, then addLamb chopsStir-fry to change color. Add an appropriate amount of cooking wine and stir-fry evenly, then add enough water and put in the choppedTurnipscubes, then add salt and light soy sauce. Bring to a boil over high heat, reduce heat to low and simmer for about 40 minutesLamb chopsWhen it becomes soft, reduce the juice until the soup is thick. The lamb chops stewed in this way are tender and juicyTurnipsof sweetness andLamb chopsThe salty aromas blend with each other and make people appetite.
Despite these "secretiveDelicious"The parts are not as widely accepted as the common parts, but their unique flavor and rich nutritional value give cooks andGastronomyEnthusiasts are offered more creative and tasting opportunities. The delicate taste and rich nutrition of the hind leg of the lamb, the toughness and tenacity of the tripeCollagenThe lamb chops are tender and juicy, and they are all worth tastingDelicious。By trying these "stealth."DeliciousYou'll open a brand new oneLambGastronomyWorld. Another thing to note is:LambThe fat content is higher, but it contains more unsaturated fatty acids, so it is right to eat it in moderationHealth benefits。MoreoverLambAbundantProteinsVitaminswithMinerals, which can meet the multifaceted nutritional needs of the human body. So, thoughLambIt's not as common as other meats, but it's a great thing to tasteGastronomy, especially these are more secretive butDeliciousparts.