国际化资源 8.徽菜 红焖羊肉--英文ppt（重复）.pptxVIP

Stewed Lamb in Brown Sauce 《 CHINESE CUISINE 》 Ingredients Main ingredients and accessories: 1 goats (about 5000 grams), 50 grams of carrot, 30 grams of jujube, 10 grams of wolfberry. Ingredients Main ingredients and accessories: 1 goats (about 5000 grams), 50 grams of carrot, 30 grams of jujube, 10 grams of wolfberry. Process 1. Cut the goat meat into 2.5 cm square pieces, soak it in clear water for 2-3 hours, drain the blood; wash the ginger and scallion and break it; bake it with small fire and grind it. 2. cook the goat meat into boiling water pot, then drain and drain. Process 3. Place the pot on the fire, put the oil to sixty-seven percent heat, first stir-fry the ginger and scallion, then stir-fry the mutton pieces into the pot, then cook some rice wine (100g). After the mutton is contracted and discolored, quickly add the chilli sauce, stir-fry the mutton over medium heat, then add the red soy sauce to the color, immediately start the pot and pour it into a large casserole, and add about. 2000 grams of water, into the bulk, three Nye, cinnamon and other spices. Process 4. Transfer the casserole to the fire, remove the foam after boiling it over medium heat, then add the cooking wine, salt and pepper, then add carrots, dates and wolfberries, and simmer over medium and small heat for 40-50 minutes. Remove the lid of the casserole when the mutton is crisp, pick out ginger, scallion, carrots and spice residue, and mix them with chicken essence, monosodium glutamate and cumin powder. Tips 1. lamb slices into the clear water for 2~3 hours, drain blood. 2. cover with medium and small fires and simmer for 40~50 minutes. Features The finished products are tender, delicious and alcoholic. Thank you! 《CHINESE CUISINE》