How to fry mutton tender and delicious tips, how to fry mutton to be delicious

Here's how:1. Mix all seasonings in a small bowl and set aside.

2. Put a little base oil, when the oil pan is heated to 5 hot, put half of the green onion and stir-fry it fragrantly, then put in the mutton slices and stir-fry quickly, and immediately pick up the pot and pour water when it is slightly fried.

3. Then hurry up and continue to fry, when you see the lamb slices start to turn white, add the remaining green onions, and stir-fry evenly.

4. Pour in a small bowl of seasoning and stir-fry until all the meat slices turn white and remove from the pot.

1. Be able to select materials.

The method of stir-frying mutton should choose the meat of the loin, outer loin, and leg of mutton, which is relatively tender.

2. Marinate the meat first.

3. Add water when marinating.

Add a little water when marinating to make the lamb more tender when stir-frying, and finally add salad oil to lock in water.

4. Mutton should be cut horizontally.

When cutting beef and mutton, it should be cut horizontally, that is, the texture of the knife and the meat is 90 degrees vertical. The meat slices cut out in this way have a "well" shape. If you cut it along the way, the meat will not be chewable and will be more tender.

5. Don't fry the oil too high.

When stir-frying the mutton, the oil temperature should not be too high, and at the end, it is good to stir-fry quickly on high heat, so that the fried mutton is tender and juicy.

6. Don't cut the lamb too thinly.

Don't cut the mutton too thinly, otherwise as soon as it is put into the pot, the moisture will run out, and the mutton will not be tender.

7. Add pepper powder when marinating mutton.

When marinating mutton, add pepper powder to effectively remove the fishy smell of mutton. If not, you can also use some allspice powder or pepper.

8. Keep the heat (rush fire) and stir-fry.

In addition to stir-frying minced garlic and shredded green onions, the rest of the steps should be kept on high heat (rapid fire) to ensure that the mutton is tender and smooth. Don't fry it for a long time, otherwise the lamb will be old.

<> Introduction. Compared with pork, mutton has its nutritional value and meat quality, and I believe that many friends like to eat meat, and there are many types of meat, such as pork, mutton, chicken, duck, beef, etc. People's words, usually in addition to fruits, vegetables, eggs and milk, meat is also a nutrient that often needs to be supplemented, some of the fat and protein contained in meat is better for people, more delicate, and the nutritional value is higher, compared to beef, beef is actually similar to mutton, but mutton it is more flavorful than beef, chicken and duck meat and pork mutton, beef is nothing to compare, mutton its fat content and cholesterol content will be much less than beef and pork, Therefore, mutton is a kind of meat with high nutritional value.

And mutton is the most suitable time to use in winter, so in winter, there will be many people eat mutton hot pot mutton skewers or something, mutton refers to the meat from the sheep, such as goat meat, sheep meat, etc., many people like to eat mutton, but there are also a considerable number of people do not eat mutton, in addition to physical reasons, there is also an important reason, that is, the smell of mutton is very strong.

Cumin lamb. Ingredients: appropriate amount of fresh mutton, cumin granules or cumin powder, appropriate amount of salt, oil.

Method: 1. Slice the mutton (or thin pieces).

2. Put the oil in the pan, add the mutton slices when the oil is hot, and keep stir-frying over high heat 3. When the meat begins to change color, add cumin and salt, and stir-fry constantly.

4. When the juice from the meat in the pot is drained, put it out and eat it hot.

Precautions: 1. Remember not to use frozen mutton, it is best to use mutton with fat 2. Remember to keep stir-frying.

3. The meat will produce juice by itself, so be sure to wait for the juice to dry up.

4. Don't put more salt, but more cumin.

Stir-fried lamb with green onions. Ingredients: 250 grams of lamb slices.

Seasoning: 10 grams of cooking wine, 10 grams of soy sauce, refined salt, MSG, water starch, and appropriate amount of green onions.

Production steps: 1. Remove the tendons of the mutton and cut it into centimeter-long slices.

2. Remove the green onion leaves from the green onion and wash the green onion white and cut the hob section.

3. Peel and wash the garlic and chop it into garlic.

4. Heat oil in a pot, stir-fry the meat slices until they change color, add cooking wine, ginger juice and soy sauce and stir-fry until flavorful;

5. Finally, add green onions, garlic and vinegar, and pour in sesame oil.

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Ingredients: lamb, cumin, green onions, green peppers, ginger, dried red peppers, Sichuan peppercorns, salt, cooking wine.

Method: 1. Soak the mutton in clean water and change the water every half hour.

2. Drain the mutton, cut it into thin slices, marinate it with shredded ginger and cooking wine, and 15 minutes.

3. Cut the green onion into sections for later use, and cut the green pepper into pieces for later use.

4. Put an appropriate amount of cooking oil in the pot, add shredded ginger, Sichuan pepper and dried red pepper after the oil is hot, and add mutton slices to stir-fry after stir-frying.

5. Stir-fry quickly on high heat, fry until the mutton slices shrink, and then add green peppers and green onions to mix and stir-fry together.

6. After stir-frying for a few rounds, add cumin, salt, stir-fry, stir well, and then get out of the pot.

The easiest way to roast lamb is to fry it with onions in the most primitive way, and lamb is the most delicious.

A home-cooked way to fry lamb.

1. Stir-fried lamb with green onions.

Ingredients: 200 grams of lamb tenderloin (or lamb shank), 1 green onion, 10 grams of egg, 5 grams of salt, 10 grams of soy sauce, 2 cloves of garlic, 2 dried chilies, 5 grams of cooking wine, 8 grams of starch, 10 grams of rice wine, 1 gram of pepper, 5 grams of sugar, appropriate amount of vegetable oil.

Directions: 1) Prepare all the ingredients and starch the lamb with a little egg.

2) The texture of the knife and mutton is cut off at a 90-degree angle, so that the taste is tender, and there is a thin strip of oil under the tenderloin, so that it is fragrant.

3) After cutting the meat, put cooking wine and salt to grasp it, then add a little whole egg liquid to grasp it well, and finally add a little starch to grasp it well. The lamb processed in this way is more tender and does not stick to the pan.

4) Finely chop the garlic and chop the green onion into thick horse ears, mix the rice wine, soy sauce, salt, pepper, sugar and starch into a bowl of juice for later use, and add a little water appropriately.

5) Put a little more oil in the pan, fried mutton oil is not delicious, put two dried chili peppers with the seeds removed, and fry until brown red.

6) Stir-fry the lamb and minced garlic until the whitish surface is ripe.

7) Stir-fry the chopped green onions a few times to allow the flavors to penetrate each other.

8) Turn on high heat and stir the juice well and pour it into the pot, stir-fry quickly, and get out of the pot when it is strong.

Note: Be sure to stir-fry in a hurry, don't fry for a long time, otherwise the mutton will be old. Because the mutton has been caught with salt, it is not salted when stir-frying, and the green onion should not be shredded, otherwise it will be rotten and not delicious when fried.

Also, don't cut the mutton too thinly, otherwise as soon as it is put into the pot, the water will run out, and the mutton will not be tender.

1. Choose tender meat with light red flesh and firm and fine meat, such as tenderloin, outer loin, upper brain, three forks, baby cover, Langtou and other meats;

2. When cutting mutton, it is necessary to cut it in the direction of the meat pattern and cut it into thin slices;

3. Before stir-frying, Jingmu bend should be stirred with a little salt, vinegar, ginger juice, egg white and a little starch and marinated for about 10 minutes;

4. Add cooking oil when stirring the meat, marinate for 1 to 2 hours, at this time the oil penetrates into the meat, and when stir-frying, the oil contained in the meat will destroy the crude fiber of the meat due to expansion, and the meat will become tender;

5. When stir-frying mutton is resistant to return, it can be fried for medium-rare, and the meat will become old after too long.

How to fry lamb:

Ingredients: red pepper, yellow pepper, carrot, mutton.

Excipients: salt, monosodium glutamate, soy sauce, cooking wine, chopped green onion.

1. Dice the red and yellow peppers respectively, peel and dice the carrots, wash the mutton and cut it into small pieces;

2. Pour the oil into the pot, add the chopped green onion and stir-fry until the oil is hot, add the mutton and stir-fry until it changes color and is ready for later use;

3. Pour in a little oil again, after the oil is bright and stuffy, add the prepared diced peppers and carrots and stir-fry for a while;

4. Pour the mutton into the pot, stir-fry over high heat until golden brown, add sesame seeds, and serve.

The steps of stir-frying lamb with tender and delicious lamb are as follows:Ingredients: mutton, edible oil, salt, cumin powder, roast sauce, chicken essence, egg white, starch, green onion, garlic, pot, spatula, plate, etc.

1. Clean the lamb leg meat and cut into 1 cm cubes.

2. Add half a tablespoon of salt.

3. Add half a spoon of chicken bouillon.

4. Add half a tablespoon of cumin powder.

5. Add 1 tablespoon of barbecue ingredients.

6. Beat in an egg white.

7. Add 1 tablespoon of starch.

8. Grasp and mix evenly and marinate for half an hour.

9. Prepare minced garlic and chopped green onions.

10. Heat the oil.

11. Fry the marinated mutton and remove it after it is cooked thoroughly.

12. Leave the bottom oil in the pot and fry the garlic and green onions.

13. Add the fried diced mutton and stir-fry.

14. Sprinkle in some barbecue ingredients.

15. Sprinkle with chopped green onion and serve.

If you want to fry lamb deliciously, you might as well try the following steps:

1. Pour 300 grams of lamb slices into a bowl, pour in an appropriate amount of shredded ginger, an appropriate amount of chopped green onion, an appropriate amount of chili powder, 2 grams of cumin powder, 5 grams of light soy sauce, 3 grams of salt, 5 grams of starch, and marinate for 15 minutes.

2. Heat oil in a cold pan and stir-fry the marinated mutton for 2 minutes.

3. Add an appropriate amount of chili powder and 3g of cumin grains to stir-fry until fragrant, add 3g of salt and stir-fry evenly.

4. Pour in an appropriate amount of onion and coriander, stir-fry until soft, and then remove from the pot. 5. Mutton, warm in nature, mutton is divided into goat meat, sheep meat, and wild mutton meat, which was called in ancient times.

Fried lamb with green onions is a delicious home-cooked dish, which requires us to prepare 500g of lamb, 2 green onions, 1 tablespoon of minced garlic, 3 tablespoons of light soy sauce, 3 tablespoons of starch, 1 tablespoon of sugar, 1 2 teaspoons of Sichuan pepper powder, 1 teaspoon of salt, 2 tablespoons of cooking wine, 300ml of oil, and 1 teaspoon of balsamic vinegar. After preparing the ingredients, we first need to remove the fascia on the mutton, and then we rinse it with warm water for 30 minutes to remove the blood stains and fat on it, so that the color of the mutton can become more bright and tender, and then put it in the refrigerator and freeze it to the extent of semi-hardness. After that we put the lamb in the reverse grain.

Cut the green onions into large slices, remove the roots, then peel off the skin and cut into 5cm long diagonal strips. After that, put the mutton slices into a bowl, add peppercorn powder, light soy sauce and starch in it, stir well, marinate for 10 minutes, then we heat the oil in the pot over medium heat, and when it is burned to seventy percent hot, put the marinated mutton slices into the pot, quickly disperse over high heat, and then take it out when the surface of the mutton becomes ripe, and drain the oil in it. Leave the bottom oil in the pan, and after it is hot, we put the minced garlic and shredded green onions in it and stir-fry until fragrant.

Then put the lamb slices in it, add white sugar, cooking wine, balsamic vinegar and salt, and stir-fry for a while over high heat.

The nutritional value of fried lamb with green onions.

The nutritional value of fried mutton with green onions is still very rich, first of all, the meat quality of the mutton itself is relatively tender, and the fat and cholesterol in it are relatively less. At the same time, mutton is warm, it is a kind of meat that nourishes qi and nourishes yin, warms and replenishes deficiency, appetizing and healthy, the effect of warming and replenishing is very strong, and it is very suitable for eating in winter, it can help fight against wind and cold, and can also nourish the body.

Mutton contains a kind of L-carnitine, which can be used to protect cell health, and can also effectively prevent the accumulation of lactic acid, and because the fat content of mutton is relatively low, the cholesterol content is also relatively low, so we choose to eat mutton can have the effect of increasing calories.

The best way to make lamb is to wrap lamb with green onions. The method, in fact, is also very simple, put back the mutton. First, soak it in water.

The blood in it is until it is white. Then slice the lamb. Add an egg white to wrap on top.

Then wrap it in some water starch and grasp it well. This way you can go on the fried. Be sure to heat the pan and cool the oil during the frying process.

Because it won't stick to the pan, it will be fried for about five or six years. Then put the chopped green onions into the pot. Add soy sauce, oyster sauce, chicken essence, salt to taste, adjust to your own suitable taste, and you can get out of the pan.

Salt mutton, fried mutton with green onions, and stir-fried mutton, these two dishes are more common and delicious.

Here's how to stir-fry lamb to make it delicious:

Tools: ginger slices, orange peel, cooking wine, salt, sugar, pepper, light soy sauce, oyster sauce, starch, cooking oil, cumin cubes, barbecue seasoning, egg whites.

1. Soak the mutton in water for more than 2 hours, the purpose is to soak out the blood water in the mutton and reduce the fishy smell of the mutton. Then cut the lamb into strips, put it in a large bowl, add a few slices of ginger and 1 handful of orange peel, an appropriate amount of cooking wine, grasp and mix evenly and marinate for 10 minutes.

2. Cut a green onion into onion segments for later use, this year's green onions are too expensive, and I am reluctant to put too much, so I added half an onion and cut it into strips for later use.

3. Pick out the ginger slices and orange peel in the mutton, and then marinate it twice, add a spoonful of salt, a spoonful of sugar, an appropriate amount of pepper, light soy sauce, oyster sauce, a spoonful of starch, and an egg white. Grab and mix until the juice is completely absorbed, then drop a few drops of cooking oil to lock in the nutrients and moisture of the mutton, and marinate for 10 minutes after grabbing it again.

<>5. Put in the green onion segment and onion and stir-fry, pour in the mutton again after stir-frying, start seasoning after stir-frying evenly, add a little light soy sauce, an appropriate amount of pepper, a handful of cumin grains, an appropriate amount of barbecue material, stir-fry evenly again, turn off the heat after dissolving the seasoning, sprinkle a handful of green onions on the plate, and a plate of delicious green onion fried mutton is ready, too fragrant.