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

Preface. The mutton brought back from Inner Mongolia is indeed quite pure and fresh, and the most important thing is to be able to see with your own eyes that this meat is really grown on the body of the sheep, it is real mutton, hehe.

Material. Ingredients: 250g mutton, 1 onion;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of cumin, appropriate amount of light soy sauce, appropriate amount of shredded red pepper, appropriate amount of dry starch. Cumin lamb.

Wash the onion and cut it into thick strips, soak it in water for 10 minutes, remove and drain it for later use.

While soaking the onion, cut the lamb into thick shreds, add an appropriate amount of dry starch and mix evenly.

Add the lamb and stir-fry until it changes color.

Add the onion and stir-fry until it is broken, add the light soy sauce and salt.

Stir-fry evenly and remove from the pan.

Tips: If you don't eat spicy, you can omit shredded red pepper.

Preface. Mutton has the effect of benefiting blood, liver and eyesight, and has a good effect on postpartum anemia, tuberculosis, night blindness, cataract, glaucoma and other diseases. Mutton is an excellent therapeutic health care product, mutton, mutton blood, mutton bones, mutton liver, goat milk, goat gallbladder and so on can be used for a variety of diseases, with high medicinal value.

This cumin mutton is made of quick-frozen mutton slices, which not only saves the time of cutting the mutton, but also makes the mutton slices easy to cook, and greatly reduces the frying time.

Material. Ingredients: 300g lamb slices;

Excipients: 2 tablespoons oil, appropriate amount of salt, half an onion, 1 teaspoon cumin powder, a pinch of cooked sesame seeds, appropriate amount of coriander, appropriate amount of ginger, 3 cloves of garlic, 1 teaspoon of cooking wine. Cumin lamb.

Change the ingredients to the knife first.

Lamb slices. Pour oil into a wok, add shredded onion and stir-fry until fragrant.

Add the lamb slices.

Add 1 teaspoon of cooking wine to remove the smell.

Add shredded ginger and garlic slices.

Add the sesame seeds. Put in salt, cumin powder.

Add the coriander. Stir-fry evenly.

Serve a plate. Tips:

The lamb slices are very easy to cook, and the trick to stir-frying this dish is to be quick and ready in one go. Otherwise, the mutton slices will not taste good if they are fried.

Preface. Lamb is highly nutritious.

Stir-fry with green onions to make salty, fresh and delicious.

Add some cumin and it tastes like barbecue.

Material. Ingredients: 200g mutton;

Excipients: appropriate amount of oil, 2 green onions, appropriate amount of onion, appropriate amount of ginger, appropriate amount of soy sauce, appropriate amount of Sichuan pepper noodles, appropriate amount of salt, appropriate amount of cumin. Cumin lamb.

Lamb slices. Cut the green onion into large slices.

Ginger shredded. Onions can be placed or not.

Heat oil in a pan and stir-fry ginger a few times.

Add the lamb and stir-fry.

After the meat changes color, add the peppercorn noodles and stir-fry.

Pour in the soy sauce and stir-fry.

Add green onions and stir-fry.

Add cumin and stir-fry to taste.

Finally, add an appropriate amount of salt and stir-fry evenly.

Tips: Stir-fry lamb over high heat.

After that, put the green onions.

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.

This dish is Beijing-style cumin mutton.

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.

Please click Enter a description.

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

Please click Enter a description.

After marinating, add the cornstarch.

Please click Enter a description.

Mix the cornstarch with the lamb.

Please click Enter a description.

Add cumin and chili flakes.

Please click Enter a description.

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.

Please click Enter a description.

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

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

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

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

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

Please click Enter a description.

Please click Enter a description.

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

Please click Enter a description.

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

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

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.

A friend sent me mutton from Gannan Tibetan Autonomous Prefecture in Gansu Province, the mutton tasted really good, and with the method, my boyfriend said that this was the best cumin mutton he had ever tasted.

Ingredients: Lamb 300

Cooking wine to taste.

Five-spice powder to taste.

Green onion, appropriate amount of ginger, 3 slices.

Two cloves of garlic and soy sauce to taste.

Salt a teaspoon.

Sugar a teaspoon.

Sichuan peppercorns: 10 grains.

Large ingredient One petal.

Coriander 5 sprigs.

Cumin grains A small handful.

Pepper flakes A small handful.

Sesame seeds in a small handful.

Preparation of cumin lamb.

Slice the meat, add a small amount of five-spice powder, cooking wine, and marinate for a while.

Please click Enter a description.

Prepare the materials.

Please click Enter a description.

Heat the oil, add the large peppercorns, remove and throw away after the fragrance comes out.

Please click Enter a description.

Add shredded ginger and chopped green onion and sauté until fragrant.

Please click Enter a description.

Add the submerged lamb and stir-fry until browned.

Please click Enter a description.

Add sugar to taste. <>

Please click Enter a description.

Soy sauce to taste.

Please click Enter a description.

Liquor to taste. <>

Please click Enter a description.

Add cumin to the pot while there is still soup to better absorb the flavor.

Please click Enter a description.

Add sesame seeds. <>

Please click Enter a description.

Add chili flakes. <>

Please click Enter a description.

When the soup is not available, add a teaspoon of salt.

Please click Enter a description.

Add the garlic slices. <>

Please click Enter a description.

Turn off the heat and add the parsley.

Please click Enter a description.

Remove from the pan. <>

Please click Enter a description.

Tips: When there is soup, add chili noodles, cumin, and sesame seeds, in order to better taste, and it will not dry the pot immediately, do not paste the pot, and then put these mutton will be old if you don't grasp it well.

Many people like to eat onions, and I didn't add onions in this version because of the added sugar, because the onions are sweet, so you can choose one of the two. If you put the onion, you don't need to put garlic slices, the onion version and the garlic version will show two different flavors of cumin mutton, I personally prefer the garlic slice version, I like the dry cumin mutton, and the onion version will be wet. *When to add onions?

If the amount of onion is large, consider adding it before stir-frying the lamb, stir-fry and then add the lamb, if the amount of onion is small, then add it with coriander in the last step.

A friend from a restaurant told me why I use water or oil when cooking meat or vegetables. First of all, the dish is watered for the bright color and taste of the dish, and the second is to be able to serve the dish quickly, because there are many people in the restaurant, so the cooking should not only taste good, but also be fast. Secondly, the meat is oiled in order to make the taste more smooth and tender, so that the meat will not be old when cooking, and it is suitable for stir-frying.

There are also technical requirements for overoiling. Oil temperature, oil volume, time. It's not something that can't be done professionally.

At home, we don't have some conditions in a restaurant, so most people think that the food in the restaurant is delicious, because my friend is a chef in a big hotel, and he told me that they are not allowed to put chicken essence or monosodium glutamate in cooking, and all the flavors have to be repeated.

Ingredients: cumin powder, paprika, cooked white sesame seeds, coriander.

1. Change the mutton into knives and cut them into thin and uniform slices.

2. Put the sliced mutton into the basin, add salt, a little pepper, light soy sauce, rice wine, and grasp the above seasonings well.

3. Then add an appropriate amount of water, beat the water in one direction, stir well in the egg white, add corn flour and stir well.

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. Cut the green onion into chopped green onions and the coriander into segments.

6. Add oil to the pot, put in the pulp mutton when firing 150 degrees, push it with a spoon, slide the mutton away, let the heat be even, mature quickly, when the mutton is tender and ripe, take it out, and when the oil temperature rises to 180 degrees, put in the mutton heavy oil for 3 seconds, and the heavy oil is to make the meat better sticky cumin chili powder.

Leave the bottom oil in the pot, add the chopped green onion, fry the fragrance, add the mutton, add white sesame seeds, chili powder, cumin powder, stir-fry evenly, fry the fragrance of cumin and chili, pour a little red oil before the pot, and stir-fry evenly.

Cumin lamb. Ingredients. Lamb, cumin powder, soy sauce, sugar, salt, onion, egg white, cooking wine, chives, cooked sesame seeds.

Method. 1) Cut the lamb into thin slices, rinse with water for 5 minutes to remove the blood, 2) Add egg whites and cooking wine and marinate for 20 minutes.

3) Thinly slice the onion and cut the chives into 3-4cm long pieces;

4: Heat a wok, add an appropriate amount of oil, add the mutton slices to quickly slide away, fry until the meat slices change color and then serve;

5: Heat the remaining oil in the pan again, add the onion and stir-fry until it is 4 hot, then add the previously fried lamb slices, pour in soy sauce, cumin grains, salt and sugar, mix well and stir-fry until fragrant.

6) Sprinkle cumin powder, cooked sesame seeds, chives and mix well before cooking.