红烧小羊腿 Braised Lamb Shanks

红烧小羊腿 Braised Lamb Shanks


Hello everyone, I am Xiao Gaojie. Today we are making some braised lamb shanks. The shanks are covered with layers of membranes. It is hard for flavour to go inside. Besides, it takes longer time to cook. Using a sharp knife, to punch some holes along the direction of the muscle. The holes make flavour to go inside easily, and the meat won’t fall apart after it is fully cooked. Put salt. Marinate it overnight in a fridge. On the first day, soak some tofu skin in cold water. The next day, the meat is ready. Put lamb in cold water, and bring it to boil. The process not only removes the bloody smell, and also washes away the excess salt on the surface of the shanks. Prepare a seasoning bag. A few simple spices, they are all familiar to us. Let’s cook the sugar. I use water instead of oil. Two tablespoons of water, two tablespoons of sugar. No need to stir. Turn the heat to low, after it is boiling. Rock the pot a few times, and the sugar will dissolve. When it starts to smoke, the sugar begins to change color. A bit like the caramel we cooked in the Crème Caramel. But for this one, the colour is slightly darker before adding the water. Put in water. After the bubble are gone, look, this is the colour. Now let’s cook the meat. Pour some oil in the pot. When the oil is not too hot, put green onions, ginger and garlic. Stir fry Put in bean paste. Continue to cook the bean paste until fragrant. Put in lamb shanks. Slightly fry. There is a little bit of brown stuff on the bottom of the pot, which will melt into the soup and become the flavour of the soup. Add hot water, to cover all the lamb shanks. Put in the seasoning ball. Two large spoons of soy sauce. Sugar caramel. Like to eat spicy, put a handful of dried chilies. This is the colour of the soup now. During the stewing process, the colour of the lamb shanks will slowly darken and become red and bright. If your soup colour is not dark enough, you can adjust it by adding dark soy sauce. You can taste the soup to see if it needs more seasoning. Cover, turn the heat on low. Simmer for an hour and a half. At this time, let’s prepare some vegetables. Carrots. Rolling, while cutting. Tofu skin is also ready. Cut it. After an hour and a half, the meat is cooked. Its colour is darker and red. Not pink anymore. At this time, remove the seasoning ball. Also remove green onions, ginger and garlic from the pot. Add carrots. Continue to cook for 20 minutes. Carrots are cooked in broth. Finally, put the tofu skin, so that it is fully absorb the taste of the soup. Turn off the heat. Don’t dry up the soup in the pot, leave a little. The soup is super delicious to go with rice. Some vegetables. Pour a spoonful of soup. Sprinkle with chopped green onions. The lamb shanks content tendon, meat and fat. After cook for a long time, the tendon and fat became very soft and melt in the middle of the meat. The meat can be easily cut with a pair of chopsticks. Look, the meat inside is red. When using broad bean chili paste to cook the lamb shanks, there is a little spicy taste, and a little bit of fermented bean taste. Mix together, with carrots and tofu skin, It feels super luxury to eat with rice. Thank you for watching, I am Xiao Gaojie, See you next time ^^

100 thoughts on “红烧小羊腿 Braised Lamb Shanks”

  1. 为什么要在深夜放视频?😢
    我为什么管不住我这双手要点开这个视频?🤣

    这菜也太下饭了,感觉胃都要饿穿了🤣

  2. 我看火候的時候就在想 這樣會不會過火 看結果 果然
    如如果想吃有嚼勁一點 有幾個地方可以改
    第一 羊腿表面戳孔的時候 可以用叉子 一樣順著肌理戳
    第二 抄水之前 可以用冷水先稍微泡過大概5~10分鐘 然後沸水下鍋燙熟表面就起來
    第三 炒完豆瓣醬下羊腿之後加冷水 然後用大火燒開在關小火慢燉
    第四 燉45分鐘就好 這樣加上後面煮胡蘿蔔和腐竹的時間大概70分鐘 肉應該會有點韌性 又不會太硬的程度

    然後最後面把香料撈出來的地方可以乾脆把羊腿先夾出來 把湯用濾網過濾過之後再回鍋

  3. 所以小高姐是怎么洗这个铸铁锅的呢 感觉每次炒菜的时候还是会把锅底弄的有点糊 放小苏打煮水啥的也都没能清洗到和新的一样。。所以现在都放任自由了。。

  4. I been watching Asian cooking around the world and now i end up in this channel she also has multi skills in cooking amazing.

  5. 小高姐求求了能不能啥时候做做sourdough,感觉网上看了很多教程,但是只有你的教程最条理清晰😢

  6. 小高姐,啥时候出一个陕西水盆羊肉汤的视频呢,配上饼子的。白白的汤,嫩嫩的薄片羊肉。

  7. 具体的用法用量,还是自己摸索吧,她的视频90%的比例是不对的,不知道是世界太大,还是时空相隔太远,导致计量单位不同。
    不是黑,亲测过,也关注过按照时间排序的评论

  8. 明明是人间烟火的烹饪教程视频,可是小高姐的声音却富有高于生活的知性气息,让人觉得柴米油盐都有了温度和情感,棒棒!

  9. 这礼拜一定试试小高姐的中式方子。我平时炖小羊腿只会洋人做法,放红酒,mirepoix还有西红柿罐头/膏。每次给老公中午带小羊腿,他同事都说他you eat like a king。曾经的cheap cuts,可惜如今在我们村里贵的离谱,做一回算是家庭版奢华大餐了。

  10. 小高姐不仅食物做的美,视频拍的也好。能问下小高姐用的什么拍摄神器和视频编辑软件吗?

  11. 小高姐是我邻居咩,昨天刚买了羊腿正愁怎么料理,今天一刷就是教程😂😂😂太赞了👍🏻

  12. 国人youtuber现在只看三个,小高姐,王刚师傅,老饭骨。出国在外,吃不到国内的佳肴真的忍不了,天天想着都是怎么做菜🤣

Leave a Reply

Your email address will not be published. Required fields are marked *