How long does it take to cook lamb chops in a pressure cooker?

Question 1: How long does it take to cook lamb ribs in a pressure cooker Ten minutes after the boiler is turned on, a little stewed for ten minutes and then open the pot

Question 2: How to do lamb ribs, pressure cooker cook a few minutes Stewed lamb ribs

Ingredients: lamb ribs, scallions, ginger, dark soy sauce, cooking wine, seafood sauce, small chili peppers, seasoning, sesame seeds, cinnamon, salt, etc.

Steps:

1, lamb ribs, cut into pieces and put into the cold water pot to blanch, as the water temperature rises, it can become white

2, fishing out the lamb ribs. Cut into pieces, put into the cold water pot blanching, with the rising temperature of the water, lamb chops become white on it

2, fishing out lamb chops to the pressure cooker, the pot poured into the amount of water that did not go into the lamb chops, and then the seasoning, patting the flat ginger pieces, green onion into the pot, and then poured into the two tablespoons of seafood sauce, wine, soy sauce, and the right amount of salt to taste, and then the pressure cooker lid, open the big fire, steam, and then close the fire, and then the pressure cooker lid, open the big fire, and steam, and then close the fire. Fifteen minutes later, the delicious stewed lamb chops can be out of the pot ~

Question 3: How long does the pressure cooker pressure lamb How long does the lamb pressure cooker stew

Stewed lamb due to the process of cooking to maintain the original soup juice, can maximize the nutrients are not lost. Therefore, when winter arrives, you may wish to often serve your family a casserole of lamb chops stewed with radish, which can benefit the qi and replenish the deficiency, and lower the qi to dissolve the phlegm. Simply chop the lamb chops into 5-6 centimeters long, add green onions and ginger, simmer and stew over a slow fire, and then put down the radish. Pressure cooker for 10-15 minutes, 10 minutes chewy. With a pressure cooker or ordinary pot can be, low heat without using the pressure valve stewed for 2 hours, the meat is flavorful and taste good. If you use a casserole to stew, the flavor is even better.

The heat is important. Stewed meat, stewed bone broth, cold water in the pot, 10 minutes after the pot on high heat, turn on low heat for about 1 hour, see for yourself the degree of softness and hardness, hard to cook more, for fear of not chewing some short. In order to collect the soup can finally open the lid on high heat for a while, 10-15 minutes, not to paste the pot for the top. There is no time to use pressure cooker pressure 10 minutes, instead of the middle of that small fire part can be.

Beef and lamb stew method is different from pork bones, stew before not take the oil burst pot, direct cold water into the pot to cook. Pork bone to take onion, ginger and garlic burst pot stir fry to remove the fishy flavor. Some students do not understand, mutton only have fishy flavor, this problem I understand is that I eat mutton never eat fishy flavor, unless the mutton is particularly bad. It is still a matter of habit and ideology, not to be entangled.

The problem of water. Pressure cooker stew 10 bell method, the water just missed the mutton can, not more than 1/3 of the pot is good. Small fire stew 1 hour or so method of water must be added to the full at once, you can add more, stewed to half and then add water, soup leakage, the flavor is not fresh, especially beef soup, there is no strong soup flavor.

In addition to the radish, with yam, chestnuts, walnuts with stew, it is nutritionally comprehensive. Yam is beneficial to the spleen, and help digestion; beneficial stomach and liver, according to the "I Ching" in the "above the top, below the bottom of the complement" principle, chestnuts or brain good; walnuts warm tonic lungs and kidneys, fixed asthma moisturizing intestines. These three kinds of stew with mutton, nutritious, warm and not dry, cultivating and solid foundation.

1, turnip stewed lamb

Preparation of ingredients: 500 grams of lamb, 1000 grams of radish, 10 grams of peel. 15 grams of cooking wine, 20 grams of green onions, 6 grams of ginger, 3 grams of salt, 1 gram of monosodium glutamate.

Production process: wash the radish, peel and cut into cubes. Mutton washed and cut into strips or blocks. Chen Pi washed, ginger washed and patted, green onion washed and cut into knots. Put the mutton, Chen Pi into the pot with martial arts fire boil, beat off the floating foam, change to thatch snipe cricket ∈ Bao and then add radish, ginger, green onion, cooking wine, salt, stew until radish cooked through, add monosodium glutamate, loaded with a bowl that is complete.

Note: Mutton stew is a traditional food for people in northwest China for thousands of years. But the stewed lamb in Ningwu, Shanxi Province, has a different flavor compared to other places. The reason is that there is one more procedure for making it than in other parts of the world. The method is: the mutton chopped into three pointed pieces, blanch through the pot of boiling water, fish out in a pot of cold water, and then cleaned carrots cut into pieces, into the pot of mutton, with soy sauce, salt, scallions, ginger, cumin, peppercorns, and then put the pot to a high-flame heat, and then switch to warm water after the pot to stew, and then stewed to rotten into shape.

Characteristics: eat soft and sweet, aftertaste.

2, yam stew lamb

Preparation materials: 500 grams of lamb, 150 grams of yam, ginger, green onion, pepper, white wine, salt in moderation.

Production process

1, cut the lamb into 4 cm long, 2.5 cm wide slices. Wash green onion and ginger and cut into sections and pieces respectively, and pat them with a knife.

2, the cumin with a small fire fried dry, crushed into fine powder, and chili powder together in a vessel with monosodium glutamate mix well.

3, add wine, salt and water to the lamb, mix well and then put the onion and ginger, marinate for 20 minutes to remove the onion and ginger.

4, frying pan on the fire, put the oil burned to six mature, the mutton slices into the pan slide, to be raw materials out of the water more, the oil temperature drops when removed. When the oil temperature re-emerges and then the mutton slices re-fried once removed, add yam, coriander, cumin and other seasonings can be.

Question 4: stewed lamb soup pressure cooker to pressure how long Health effects:

white radish: eliminate food accumulation, phlegm, wide

onion: through the yang, detoxification, blood

ginger: descending reverse vomiting, phlegm cough, dispersal of cold to relieve the table

Ingredients used:

lamb shank meat 500 grams

white radish 1 ph ph.

Knot of seaweed

A piece of green onion

A piece of ginger

20 peppercorns

Anise

Cinnamon

A piece of nutmeg

Cao nuts

2 tbsp of Chinese cooking wine

Salt

A pinch of white pepper

A pinch of white pepper

A pinch of white pepper

A pinch of white pepper

A pinch of white pepper

A pinch of white pepper

Recipe Directions:

1. lamb cut into small pieces of cold water soak for 1 hour soak the blood water, boil water, pour into the lamb and pour a spoonful of wine, blanch until the mutton discoloration and fish out, over the cold water to remove the net blood froth, standby

2. pepper, star anise, cinnamon nutmeg, cumin, grass all the seasoning box in a tightly screwed or wrapped in gauze standby; kelp knot clean, white carrots peeled and cut into pieces of rolling cutter. White carrots peeled and cut into chunks spare

3. blanched lamb into the pressure cooker, pour the right amount of cold water, onions, ginger, seasoning box into the pot, add a spoonful of wine, cover the pressure cooker lid and pressure-limiting raft, large fire boil steam, turn to medium-high heat for 20 minutes, turn off the fire, and wait for the pressure cooker naturally exhaust steam. (If there is no pressure cooker can be used instead of ordinary pot stew until the meat rotten)

4. Lamb with soup poured into the casserole, put the kelp knots and white radish, seasoning the right amount of salt, large fire boil, turn the fire to stew until the kelp, radish rotten, you can eat can be sprinkled with a little pepper seasoning children. (According to the customary addition of chicken seasoning, I now can not use to use, but also in the soup with some chopped green onions and chopped parsley, so that the soup is more delicious.)

Question 5: pressure cooker chunks of mutton stew how long cooked Clear soup mutton: lamb shank meat, lamb hot pot seasoning, green onions, ginger. Practice: 1, first of all, cut the lamb into mahjong size pieces, and then blanch, remove the blood end;

2, and then take a pressure cooker, will be dealt with in the pot of lamb;

3, and then into the lamb hot pot seasoning (I use the broth), put the right amount of ginger and green onions, will be covered tightly with a high-pressure cooker, counting from the beginning of the gas time, on the gas 20 minutes after the done. Stewed lamb: Ingredients:

3 pounds of lamb brisket, pepper anise, scraping the skin of the sac, carrots, horseshoes, bamboo cane and so on. Practice:

1, first of all, buy back the lamb brisket in hot water out of the water, the lamb in the dirty things to cook out, cook to the surface of the water floated a layer of foam after the fish up!

2, the drained lamb in a dry pan dry frying until the oil, and then in the fishing, the pan clean. After the above two steps after the treatment of mutton, there will be no smell.

3, add a little oil into the frying pan, burst the garlic, ginger, scrape the capsule of the peel, jujubes, sesame leaves, peppercorns and star anise. 4, and then put the processed lamb into the frying pan burst, burst incense, pour half a bowl (about 150ml) of white wine.

6, pour the seasonings mixed with curd, columnar sauce, black bean sauce, peanut butter, chicken essence into the pot to simmer! 7, to lamb good flavor, in addition to seasoning, but also add a little rock sugar.

8, in another pot, radish, horseshoes and jujube cooking soup. (You can also add a little angelica) Stew in the pot for about one and a half hours.

Question six: pressure cooker stew lamb how long it takes General need about 15 minutes, to be automatically released after the opening of the pot that is eaten.

Question 7: How long does it take to braise lamb chops French lamb chops 1000 grams, carrots 1000 grams, onion, ginger and garlic, dry red pepper, cumin

Method

1, carrots cut hobnail block standby;

2, lamb chops cut into small pieces, cool water in the pot, boiled over high heat to remove the blood and impurities;

3, fish out of the lamb chops with hot water and rinse. Clean the surface of the lamb chop froth, drain water and spare;

4, start a frying pan, when the oil is hot, burst onion, ginger, garlic, red pepper and cumin;

5, into the lamb chops stir-fry over high heat until fragrant;

6, cooking wine, soy sauce to drink a little bit of sugar, and then add hot water to cook over high heat;

7, turn to medium-high heat to stew for 40 minutes;

8, Add carrots, add salt and sugar, continue to stew over medium heat;

9, until the mutton is soft and rotten, the soup thick, seasoning MSG, sprinkle parsley, out of the pot can be.

Question 8: How long does it take to make lamb soup with an ordinary pressure cooker? General Fu can also be solved in 20 minutes, if you want to soup a little thicker, you will have to spend a little longer.

First boil is to say steam out Then simmer on low heat for 10 to 15 minutes, cease fire and wait for the steam to naturally release and then simmer on low heat for 5 minutes and it's OK!

Question 9: pressure cooker braised lamb chops how many minutes after opening the pot ten minutes slightly simmer for ten minutes and then open the pot