How is cumin lamb made, and how is cumin lamb made?

How to cook lamb with cumin? Cut the mutton into pieces, add green onion and ginger cooking wine to remove the smell, pour it into the pot and stir-fry, add some light soy sauce and oil, salt and pepper, cumin seasoning.

Cut the mutton into cubes, marinate it in pepper thirteen spice pepper noodles, fry it in an oil pan, and then fry it.

Cut the lamb into cubes, fry it golden brown, remove from the pan and sprinkle with cumin powder.

The cumin mutton old iron tutorial will be sent tomorrow hahaha.

1.Lamb ribs, eggs, 10 grams of corn starch, 3 grams of cumin powder, first slice the green and red peppers, slice the lamb chops, beat an egg white, grab a handful of corn starch, and grasp the batter well.

2.Put the mutton out of the pot at a temperature of 40% oil, put the mutton out of the pot, put it on a plate and set aside, put nothing in the pot, heat it, add a spoonful of cumin powder, sprinkle some white sesame seeds and fry it.

3.Stir-fry the lower half of the green onion in the pot, add an appropriate amount of cooking wine, oyster sauce, dark soy sauce, pepper, stir-fry the mutton, pour in cumin powder, salt, sprinkle some green and red peppers and stir-fry.

Of course, there is more than that.

Small pieces of lamb 2cm square.

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Marinate with cooking wine, soy sauce, salt, and egg white for about 2 hours.

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After marinating, add the cornstarch.

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Mix the cornstarch with the lamb.

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Add cumin and chili flakes.

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Heat the electric baking pan with a little oil, add the mutton and fry it.

There is basically no water in the mutton fried, and then sprinkle cumin and sesame seeds to fry the fragrance of cumin.

Method 3: <>

Step 1: Slice the lamb and set aside.

Step 2: Wash and drain the parsley and cut it into small pieces for later use.

Step 3: Chop the parsley and lay it on a plate.

Step 4: Finely chop the onion and spread the parsley on top for later use.

Step 5: Put an appropriate amount of oil at the bottom of the pot and heat it.

Step 6: Add the lamb and stir-fry.

Step 7: Stir-fry the lamb until it changes color, add an appropriate amount of salt and continue to stir-fry.

Step 8: After stir-frying without water, add cumin grains and stir-fry to make the fragrance (you can also add some cumin powder and chili powder) and add a little salt to taste in an appropriate amount.

Step 9: Place the fried lamb on a plate lined with coriander and onions.

Ingredients: 500 grams of lamb.

Coriander 50 grams.

1 egg.

50 grams of green onion, ginger and garlic.

Cumin 15 grams.

10 grams of chili flakes.

Salt 10 grams.

MSG 5 grams.

3 grams of sugar.

Starch 20 grams.

Cooking wine 10 grams.

Pepper 5 grams.

Dark soy sauce 3g.

Steps: Wash the coriander and cut it into inch pieces, wash and slice the green onion, ginger and garlic.

After washing the lamb, cut it into small cubes 5 cm long and 2 cm thick; Add 1 egg white, 20 grams of starch, 5 grams of salt, 5 grams of monosodium glutamate, 5 grams of cooking wine, 5 grams of pepper, 3 grams of dark soy sauce, and marinate for 20 minutes.

Put 300 grams of salad oil in the pot, wait for the oil temperature to heat to 7 into heat, that is, when the hand is obviously hot on the oil, put in the marinated mutton, stir-fry and remove the meat into a colander to control the oil.

Put 5 grams of oil in the pot, continue to heat until 7 is hot, add 15 grams of cumin, 10 grams of chili noodles, add green onions, ginger and garlic and stir-fry until fragrant.

Then add the mutton after controlling the oil and stir-fry; Finally, add the coriander segment and stir-fry a few times to remove from the pan.

A delicious and delicious cumin mutton with full color and flavor is presented in front of everyone.

Ingredients: Lamb half a catty.

Green onion to taste Ginger to taste.

Salt to taste Starch to taste.

Cooking wine to taste.

Soy sauce to taste.

A little sesame oil.

Essence of chicken a little.

Pepper a little.

Egg white 1 pc.

Sesame seeds to taste.

Crushed cumin to taste.

Steps: 1. Prepare a piece of lamb hind leg meat.

2. Then cut into large slices.

3. Put green onion, ginger, cooking wine, salt, sugar, soy sauce, pepper, starch and an egg white, grasp it well with your hands, and grasp it for a while, so that the mutton can be flavorful and tender.

4. Grasp well and marinate for 20 minutes.

5. Put peanut oil in the wok, more than usual.

6. When the oil temperature reaches six or seven layers, put the mutton in and stir-fry it over high heat.

7. Then remove and put on blotting paper.

8. Cut the coriander into sections and set aside.

9. Leave the bottom oil in the pot, add green onions, ginger and dried chili peppers and stir-fry until fragrant.

10. Then put the lamb in and stir-fry.

11. Finally, add the coriander and minin. (Cumin is fried).

12. Turn off the heat after stir-frying evenly, and add a little chicken essence and sesame oil after turning off the heat.

13. Spread the other half of the coriander on the bottom of the plate, put the lamb on the coriander and sprinkle with sesame seeds.

Tips: Lamb should be marinated with egg whites, cooking wine and other condiments for 20 minutes.

When frying mutton, you should have more oil, and fry it quickly on high heat, so that the mutton is tender and smooth.

Teach everyone how to make delicious cumin mutton.

Ingredients. Lamb to taste.

Eggs to taste.

Cumin to taste.

Light soy sauce to taste.

Cooking wine to taste.

Salt to taste. Starch to taste.

Dark soy sauce to taste.

Chopped green onion to taste.

Sesame seeds to taste.

Paprika to taste.

Method steps.

Wash the lamb, cut it into small pieces, and add light soy sauce, dark soy sauce and cooking wine.

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Add an appropriate amount of starch, beat in an egg white, mix well, and marinate for 10 minutes.

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Put oil in the pot, the oil temperature is 60% hot, add the mutton, fry for two or three minutes, remove the oil.

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Leave the bottom oil in the pan, add the chopped green onion and stir-fry until fragrant.

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Add cumin, add the fried lamb and stir-fry a few times.

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Add a little salt, add an appropriate amount of sesame seeds and chili powder, and stir-fry out of the pot.

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Ingredients: 500g lamb.

Ingredients: 50g coriander, 15g cumin powder, 10g chili powder, 5g Sichuan pepper powder, 1 tablespoon light soy sauce, 3g salt, 10g starch, 20g cooked white sesame seeds.

Method. 1. Soak the mutton in warm water for half an hour in advance, then wash and cut into thick shreds.

2. After the cut mutton is put in starch and light soy sauce, then put in the cumin grains and marinate for 10 minutes.

3. Pick and wash the coriander and set aside.

4. Heat the pot and pour in a small amount of oil, add the mutton and stir-fry.

5. After the mutton changes color, change the heat to low and slowly fry the moisture of the mutton.

6. Add salt and stir well.

7. Add chili powder, cumin powder and pepper powder and stir-fry evenly.

8. Put the fried lamb into a plate covered with coriander.

Under the sheep. Put the cumin in a clean pot and fry it over low heat, put it on a cutting board and crush it into fine powder, and mix it with chili noodles.

Put it in a utensil, add monosodium glutamate and mix well. Wash the coriander leaves and place them in a bowl. Put the mutton in a utensil, add cooking wine, salt, a little water, stir well, add the green onion and ginger, marinate for 20 minutes to remove the green onion and ginger.

Put the oil on the heat in the wok, put the oil and burn until it is 60% hot, put the mutton slices into the pot and slide it away, and take it out when the raw materials come out with more water and the oil temperature drops. When the oil temperature rises again, put the mutton slices into the pot and fry them again, take them out, add cumin, chili noodles and monosodium glutamate, mix well and put them on the plate, and sprinkle coriander leaves on top when serving.

Slice the meat, put in a small amount of five-spice powder, cooking wine, marinate for a while, heat oil, add large pepper grains, take out and throw away after the fragrance, put in shredded ginger, green onion, stir-fry until fragrant, add submerged mutton, stir-fry until it changes color, add sugar, soy sauce, and liquor to an appropriate amount, add cumin when there is still soup in the pot, in order to better taste, add sesame seeds, add chili noodles, when the soup is not, add a small spoon of salt, add garlic slices, turn off the heat, add coriander, and remove from the pot.

【Raw materials required for cumin mutton】

Cumin powder, chili powder (you can leave it without eating chili peppers), sautéed white sesame seeds, coriander.

Production method] 1, first of all, change the mutton to a knife, cut into thin and uniform slices, to make cumin mutton, we had better choose lamb leg meat, the taste is better, cumin mutton slices as thin as possible.

2. Put the sliced mutton into the basin, add salt, the salt flavor should be added at one time when the flavor is added, no need to add salt when frying the mutton, add a little pepper, add light soy sauce and rice wine to marinate into the flavor, grasp the above seasonings first, and grasp the meat sticky.

3. Then add an appropriate amount of water, and beat the water in one direction, the water can make the mutton eat more tender, and the taste is not firewood, after the water is beaten in, add an appropriate amount of egg white and stir evenly, add corn flour and stir evenly [that is, the general powder], do not use cornstarch, cornstarch and oil will stick.

4. Add an appropriate amount of salad oil after stirring the flour well, and when adding salad oil and oil, the meat can be better smoothed, and the pulped mutton is not easy to get out of the water, so put the pulped mutton aside for later use.

5. When marinating mutton, cut the green onions into chopped green onions, cut the coriander into segments, and the coriander is used to cushion the bottom of the plate.

6. Add oil to the pot, put in the pulp mutton when firing 140 degrees, push it with a spoon, slide the mutton away, let the heat be even, and mature quickly, when the mutton is tender and ripe, take it out, and when the oil temperature rises to 160 degrees, put in the mutton heavy oil, and the heavy oil is to make the meat better sticky cumin chili powder.

Heavy oil time: 3 seconds.

7. Leave a little base oil in the pot, add chopped green onions, fry the fragrance, add mutton, add white sesame seeds, chili powder, cumin powder, stir-fry evenly, fry the fragrance of cumin and chili peppers, pour a little red oil before the pot, stir-fry evenly and then put it on the plate.

Ingredients, 500g of mutton, appropriate amount of auxiliary oil, 10g of salt. Cumin powder 15g. 30ml of soy sauce, 10g of sugar, 1 onion, 30ml of cooking wine and 2 coriander.

First, cut the lamb into thin slices, rinse with water for five minutes to remove the blood, then add egg whites, grasp the cooking wine, and marinate for 20 minutes. Second, cut the onion into thin slices and cut the coriander into sections. Third, after the wok is heated, add an appropriate amount of oil, put in the mutton slices and quickly slide away, and fry until the meat slices change color and then put out.

Fourth, heat again until the remaining oil in the pan is 40% hot. Add the onion and sauté until fragrant. Fifth, then put in the previously fried lamb slices, pour in soy sauce, cumin powder, salt, sugar and stir-fry until fragrant.

Sixth, sprinkle the coriander segments before the pot and mix well.

Ingredients: 500 grams of lamb.

Excipients: appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of wet starch, appropriate amount of cumin powder, appropriate amount of cumin grains, appropriate amount of minced garlic, appropriate amount of chopped green onion, appropriate amount of cooked sesame seeds.

Steps to make cumin lamb tenderloin.

1. Wash the lamb and cut it into slices.

2. Add some salt, cooking wine, and wet starch to marinate for about half an hour.

3. Heat oil in a pot, add minced garlic and cumin and stir-fry until fragrant.

4. Add the mutton and stir-fry until it changes color.

5. Add less soy sauce to taste.

6. Add cumin powder and stir-fry well, and finally sprinkle some chopped green onion and cooked sesame seeds to get out of the pot.

Cumin mutton loin is a common dish, especially in barbecue restaurants, there are many people who like to eat, and his nutrient value and efficacy will not be lost, but such a combination will make their respective values preserved.

Precautions. 1. It is best to use lamb hind leg meat or lamb tenderloin to make this dish, where the meat is delicate and tender, and the eggplant is not suitable for stir-frying.

2. Marinating mutton with cooking wine and wet starch will make the meat more tender, and some recipes use egg whites to marinate, I think the fried ones marinated with egg whites are slightly inked, so I still like to use wet starch.

3. Although cumin powder and cumin grains are the same seasoning, one thing is that the taste of the two is different, and you can choose according to your own style and taste.