[Baby’s complementary food lamb’s practice]_Children’s complementary food_Cooking methods

[Baby’s complementary food lamb’s practice]_Children’s complementary food_Cooking methods

In the process of growth and development, as people get older, they can accept the dietary habits of most people, not only chicken and pork, but also occasionally beef and mutton. When making complementary mutton for your baby, you are worriedIt will be difficult for children to accept it. You need to marinate the lamb slightly before cooking it in a pot. This will remove the odor from the lamb and ensure easy acceptance.

Carrot stew mutton material: one carrot, 900 grams of mutton, 3500 milliliters of water, cooking wine, shallot slices, ginger slices, appropriate amount of salt, 1 tsp of sesame oil, appropriate amount of white pepper powder, and peppercorn wrap.

Wash and drain carrots and mutton, put carrots and mutton into cubes and set aside 2.

Add the lamb to the boiled water and blanch, remove and drain 3.

Lift the pan, add the right amount of salad oil, and stir-fry the lamb over high heat until the color turns white.

Put water and other seasonings (except the sesame oil, white pepper and salt), put them in the pot and boil over high heat (I changed to casserole at this time).

Change to low heat and cook for about 1 hour 5.

Add carrots and simmer for another half an hour, season with salt, white pepper and sesame oil. 6

If you like coriander and spring onion, add coriander and spring onion when you eat.

If you don’t like it, don’t put red lamb mutton 1000g, 2 carrots, 1/2 white radish, 120g hot sauce, 3 dried peppers, 1 teaspoon (5g) of white pepper powder, 2 teaspoon (10g) aniseed), 1 tablespoon of cinnamon (15g), 1 tablespoon of wolfberry (15g), 2 teaspoons of salt (10g), 1 teaspoon of chicken essence (5g), 4 teaspoons of garlic (60g), red dates 50g, ginger slices 50g, green onion segments 50g, grass3 pieces of fruit, 2 slices of fragrant leaves, 100ml of raw soy sauce, 200ml of cooking wine, 2 tablespoons (30ml) of oil. Method 1, wash the hind leg meat and cut into 2.

5cm square.

Peel carrots and turnips and cut into hob pieces.

2. Add an appropriate amount of water to the pot. After boiling, place the mutton into the pan for 2 minutes (in order to let the blood water and blood foam out), remove it and rinse it again and again with clean hot water, and control the dry water.

3. Heat the oil in the pan over high heat. When it is hot to 70%, add the shallots, garlic and ginger slices into the sauté. Then add the cooked mutton and cook the cooking wine, stir fry for 3 minutes, then quicklyAdd chili sauce and soy sauce and fry the lamb until it is colored.

4. Transfer the fried mutton into the casserole, and add the aniseed, cinnamon, grass fruit, fragrant leaves and the water that does not reach the mutton, boil over medium heat and skim off the foam.

5, then add salt, white pepper, carrot pieces, white radish pieces, red dates, wolfberry, cover with low heat and simmer for 50 minutes.

Tip 1. In order to completely eliminate the fishy smell of lamb, you should also increase the amount of spices appropriately.

2. Depending on the taste or adding potatoes, taro and noodles are simmered together. After eating, it can be cooked like a hot pot and continue to simmer.

3, white radish is the best de-simmering expert, so even if you do n’t eat it, you must keep it.

4, chilli sauce can be dipped in fresh chili sauce, but it is best not to use watercress sauce.