How to make fried noodles with mutton, the homely practice of fried noodles with mutton

Preparation of fried lamb noodles.

Ingredients. Ingredients.

150g lamb

200g vermicelli

Accessories. Oil to taste.

Salt to taste. Appropriate amount of green onion and ginger.

Cooking wine to taste. Cumin to taste.

Soy sauce to taste. Pepper to taste.

Steps. 1.Cooking wine, a little green onion, dark soy sauce, salted meat, marinate for 20 minutes.

2.Add the meat to the hot oil and stir-fry white.

3.Add green onion and ginger and stir-fry.

4.Add vermicelli and stir-fry with a little water.

5.Add a little soy sauce.

6.Add a pinch of pepper.

7.Sauté with salt.

8.Add a little cumin powder and stir-fry well.

Tips: The mutton is marinated first, which is easy to absorb and can also remove the smell.

Method 1: Materials.

1.350 grams of cooked lamb, 75 grams of vermicelli, 50 grams of carrots.

2.20 grams of coriander, vegetable oil, refined salt, chicken essence, soy sauce, shredded green onion and ginger, and appropriate amount of broth.

Steps. 1.Sliced cooked lamb. Soak the vermicelli until soft and cut into sections. Peel and wash the carrots and slice them. Wash the parsley and cut into sections.

2.Put the pot on the heat, pour oil and heat it, add the green onion and ginger shreds and stir-fry until fragrant, add the carrots and stir-fry, pour in the broth, add vermicelli and mutton slices, add refined salt, chicken essence and soy sauce, stir-fry until flavorful, sprinkle with coriander segments, and put it on a plate.

Method 2: Materials.

100 grams of vermicelli, 10 grams of yellow flowers, 15 grams of fungus, 50 grams of mutton, 20 grams of garlic sprouts. 350 grams of seasoning mutton broth, 5 grams of coriander, 30 grams of mutton fat, 5 grams of monosodium glutamate, 5 grams of salt, 3 grams of pepper.

Steps. 1. Slice the mutton, wash the garlic seedlings and cut them into 1 cm long sections, and tear the water fungus into small pieces.

2. Take a steamed bun bowl and put in vermicelli, fungus, yellow flowers, garlic sprouts, and mutton slices for later use.

3. Put the wok on the fire, add the mutton soup to boil over medium heat, then add salt and pepper to adjust the taste, pour in the prepared mutton vermicelli and bring to a boil, add monosodium glutamate, pour in cooked mutton fat, sprinkle with coriander and get out of the pot.

Materials:

Potato flour, mutton, shallots, green pepper, red pepper, garlic, salt, soy sauce, cooking oil, ginger powder, Sichuan pepper powder.

Steps.

Step 1: Prepare materials. 1 3 bowls of diced mutton, 1 bowl of potato flour (fine) soaked at warm until soft, half a green pepper, half a red pepper, a shallot, and a clove of garlic.

Step 2: Chop the vegetables. Cut the green pepper into small slices, cut the red pepper into round slices, slice the garlic, and chop the green onion.

Step 3: Boil the pot. Add an appropriate amount of cooking oil to the pot, and when the oil temperature is eighty percent hot, add green onions, garlic, ginger powder, and pepper powder and stir-fry.

Step 4: Add the lamb and stir-fry for 30 seconds.

Step 5: Add 2 teaspoons of soy sauce and stir-fry evenly.

Step 6: Add potato flour, red pepper and green pepper and stir-fry for 2 minutes, add 1 2 teaspoons of salt and stir-fry evenly.

Mutton refers to the meat derived from sheep, which is divided into goat meat, sheep meat, and wild sheep meat, and is one of the most common meat products in the world. Lamb has less fat and cholesterol content. It can not only resist the wind and cold, but also replenish the body, the most suitable for digging Tongxiang in winter to eat, so it is called the winter tonic, popular with people.

However, due to the annoying smell of mutton, it was snubbed by some people.

Detailed introduction to the practice of pork stewed vermicelli Cuisine and efficacy: Northeast cuisine Ingredients for pork stewed vermicelli: Ingredients: 500 grams of pork belly with skin, 100 grams of vermicelli, 250 grams of Chinese cabbage leaves, 10 grams of coriander.

Excipients: cooking oil, soy sauce, Shao wine, sugar, refined salt, monosodium glutamate, Sichuan pepper, ingredients, cinnamon, green onions, ginger. Teach you how to make pork stewed vermicelli and how to make pork stewed vermicelli delicious.

1. Peel off the hair on the pork with fire, scrape it clean in warm water, cut it into pieces 4 cm long and 3 cm wide, mix a little soy sauce, fry it in 70% hot oil until golden brown, pour it into a colander to control the oil content.

2. Soak the vermicelli in warm water, wash and soak softly for skillful use; Wash the cabbage leaves and cut them into 8 cm long pieces; Chop the coriander; Put peppercorns, ingredients, and cinnamon into a gauze bag, and tie the bag tightly for a great use.

3. Put the pork pieces and vermicelli into the pot, add Shao wine, white sugar soy sauce, green onion segments, ginger pieces, seasoning bags, add cracked key soup, boil over high heat, skim off the foam, turn to low heat and simmer until cooked, add cabbage segments, add refined salt and monosodium glutamate to adjust the taste, pick out the green onion segments, ginger pieces and seasoning bags, sprinkle chopped coriander, and put them in a bowl and serve them in a bowl.

Ingredients: 100 grams of rice flour and 25 grams of cooked mutton with skin.

Seasoning: mutton fat, Sichuan pepper powder, salt, monosodium glutamate, chili oil, original soup, chopped green onion, etc.

Method: Boil, wash the mutton and cut it into pieces, put it in a pot and boil over high heat. After removing the foam, change to low heat and stew, after taking out, put it together and press it with a heavy object, cool it for 5 hours and cut it into thin slices 3 cm wide and 5 cm long, soak the rice noodles in cold water to remove the sour taste, put them in a pot of boiling water and blanch them thoroughly, take them out with a colander and put them in a bowl, spread the mutton on the flour, put in the original juice soup with a good salt flavor, and the mutton fat is ready to cook!

Cooking wine, a little green onion, dark soy sauce, salted meat, marinate for 20 minutes.

Add the meat to the hot oil and stir-fry white.

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Add green onion and ginger and stir-fry.

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Add vermicelli and stir-fry with a little water.

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Add a little soy sauce, add a pinch of pepper, add salt and sauté.

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Add a little cumin powder and stir-fry well.

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The homely practice of fried vermicelli with mutton: you can first heat the oil into the green onion, ginger and garlic, and then put in the mutton, then you can put in a variety of seasonings, cooking wine to season, stir-fry for a while to make the mutton fully flavored, until a little brown, then you can pour in the appropriate amount of water to stew for a while, and so the mutton stewed a little soft, then you can go down to the vermicelli to fry together, and then you can also put in some personal will like to eat side dishes, such as Chinese cabbage or leeks or something side dishes are OK, mainly personal likes to eat on the line. Then stir-fry and simmer for a while, and wait until the vermicelli is soft enough to be cooked.

In this way, a pot of mutton fried vermicelli is ready. It's simple and delicious.