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Mutton Pot with Beancurd Sticks

Before you jump to Mutton Pot with Beancurd Sticks recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Spend less Money In The Kitchen.

Remember when the only people who cared about the ecosystem were tree huggers as well as hippies? That's a thing of the past now, with everybody being aware of the problems besetting the planet and also the shared obligation we have for turning things around. The experts are agreed that we cannot change things for the better without everyone's active involvement. Each and every family ought to start generating changes that are environmentally friendly and they should do this soon. Here are some tips that can help you save energy, for the most part by making your kitchen more green.

Refrigerators and freezers use a lot of electricity, especially if they are not running as effectively as they should. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is definitely clean, which means that the motor needs to operate less regularly, will also save electricity.

From the above it should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Natural living is definitely something we can all do, without difficulty. Typically, all it will take is a little bit of common sense.

We hope you got insight from reading it, now let's go back to mutton pot with beancurd sticks recipe. To make mutton pot with beancurd sticks you need 20 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to make Mutton Pot with Beancurd Sticks:

Take 1 1/3 lb of lamb brisket.
Use 4 oz of dried beancurd sticks.
Prepare 6 of water chestnuts.
Use 8 of mushrooms.
Provide 8 clove of garlic.
Prepare 1 of some ginger slices.
You need 1 tbsp of crushed rock sugar.
Provide 1 tbsp of wine.
Use 1 can of bamboo shoot.
You need of Seasoning.
Use 1/2 tsp of salt.
Prepare 1 tsp of dark soy.
Provide 1 tsp of light soy.
Prepare 1 tbsp of oyster sauce.
Prepare 1 tsp of sesame oil.
Take 1 dash of of pepper.
Get of Dipping Sauce.
Use 1/2 of lemon leaf,thinly shred.
Provide 4 of cubes fermented beancurd.
Use 1/2 tsp of sugar.

Steps to make Mutton Pot with Beancurd Sticks:

Wash,chop and blanch lamb brisket in boiling water for 3 minutes.Drain.Deep fry till slightly brown.Dish up and drain well..
Slightly deep fry dried beancurd sticks. Remove and soak in water..
Cut bamboo shoot into pieces. Soak and trim mushrooms. Peel and halve water chestnuts.Slightly fry garlic..
Saute ginger with 1tbsp. oil. Add garlic and lamb brisket. Sprinkle with wine.Put in mushrooms,beancurd sticks,water chestnuts and rock sugar. Put enough water to cover ingredients. Stew for 1 hour till tender. Add seasoning. Stew for another 5 minutes..
Serve together with dipping sauce..

Combines non-stick ceramic with super strong Titanium. Twist & lock handles - stay cool to the touch. Here I made Mutton Chukka (Dry Curry) in an earthen pot which I bought from the local weekly market. When the oil is heated, add the spices like Green cardamom, white poppy seeds, Kalpasi, Star anise, Cinnamon sticks, gloves and fennel seeds to the hot oil. Mutton Korma or gosht korma (gosht - meat), makes for a great weekend night meal when you are relaxed and have the time for something a little more elaborate than usual.

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