Who knows how to make fried lamb with green onions

The preparation of fried lamb with green onions is as follows:

Efficacy: Nourishes qi and nourishes blood.

Ingredients: lamb slices; Spring onion; Coriander;

Main course]: Lamb fried with green onions.

Steps & Practices:

1. First cut the green onion into oblique slices, wash the coriander and cut it into short pieces of about 3 cm for later use;

2. When the oil pan is heated to 5 hot, add the mutton slices and stir-fry quickly; When you see that the lamb slices start to turn white, add green onions, add soy sauce, sugar, salt, and stir-fry evenly until all the meat slices turn white; After the lamb is ripe, pour in rice vinegar, add coriander and stir-fry evenly, and then remove from the pot immediately.

3. In winter, many families will eat hot pot and mutton shabu, which is simple and warm, but in the end, the remaining mutton slices often melt and become soft. At this time, if you put it in the refrigerator again, the next time you take it out, the meat slices will be frozen into ice, put them in the pot and cook them again, which will be difficult to dissolve, and finally the meat slices will taste very bad. Using this method can solve the remaining mutton slices and fat beef slices well;

4. Tips: 1. Stir-frying needs to be fried quickly over high heat, so the pot must be hot and the oil must be hot, so as to ensure that the meat slices are tender and juicy, and do not stir-fry back and forth in the pot; 2. Mutton slices and fat beef slices are thin slices cut with a planer, which are easy to mature and flavorful, so there is no need to add salt, starch and other marinades in advance, which will dehydrate the meat slices in advance and cause dry meat; 3. Soy sauce plays the role of coloring and flavoring, so you don't need to put too much. Rice vinegar can make the meat slices more delicious and relieve oiliness, but it must be added last, because the fragrance of rice vinegar is easy to volatilize, add it early, the taste will quickly evaporate, and finally there will be a sour taste, which will be difficult to eat; 4. Coriander also plays a role in increasing fragrance, only need to stir evenly to get out of the pot, so as to maintain the fragrance, if you stir-fry for a long time, the coriander is easy to be soft and rotten, and the fragrance will soon volatilize; 5. Some mutton is older, the taste will be very fishy, and stir-frying for a little longer can remove the fishy smell, or adding a little high liquor or cooking wine when bursting the pot can also relieve the fishy smell.

Ingredients: 150 grams of green onions, 250 grams of mutton.

Excipients: 30 grams of iron plate juice, 5 grams of minced garlic, a little dark soy sauce and water starch.

Method:1Peel off the skin of the green onion, wash it, cut it into strips diagonally, put a little oil in the pan and fry it until soft.

2.Cut the mutton into thin slices, add iron plate sauce, dark soy sauce, water starch and mix well and marinate for 10 minutes, add an appropriate amount of oil to soak tenderly, remove and drain the oil for later use.

3.Put the pot on the fire, pour the oil and burn until it is hot, stir-fry the garlic, put in the mutton and stir-fry well, then add the fried soft green onion strips, add the remaining seasoning and stir-fry well, and put it on the hot iron plate.

1. Ingredients: 200 grams of mutton, 100 grams of shredded onion, 10 grams of Sichuan pepper and ginger shreds, 5 grams of pure pepper, refined salt, rice wine, monosodium glutamate, vinegar and vegetable oil.

2. Wash the mutton and cut into shreds.

3. Put the pot on the fire, put in the vegetable oil to heat, put the pepper and wild pure pepper to fry and scorch, and then put in the shredded mutton, shredded ginger, and shredded onion after scoring, add refined salt, rice wine, monosodium glutamate, vinegar, and cook thoroughly to collect the juice.

<>1. You can make fried mutton with green onions, the specific method and ingredients: 250 grams of mutton slices, 2 green onions, 3 grams of sugar, 3ml of light soy sauce, 5ml of oyster sauce, 3ml of liquor, 3ml of vinegar, and 3 grams of salt.

Second, the specific method of fried mutton with green onions:

1. First of all, mix all seasonings in a small bowl and set aside.

2. A little bit of base oil, when the oil pan is heated to 5 hot, put half of the green onion white and stir-fry until fragrant, and then put in the mutton slices and stir-fry quickly.

3. Stir-fry the cooked mutton slightly.

4. Add the remaining green onions, stir-fry evenly, pour in a small bowl of seasonings and stir-fry quickly until all the meat slices turn white.

3. Cooking skills.

The green onion is a little more white, and the white onion is the most delicious.

Materials. 300 grams of mutton, a green onion, an appropriate amount of ginger, an appropriate amount of garlic, an appropriate amount of pepper, an appropriate amount of cooking wine, an appropriate amount of salt, an appropriate amount of vegetable oil, an appropriate amount of light soy sauce, and an egg.

Steps. Prepare green onions, ginger, garlic, mutton, red pepper and other ingredients to wash and set aside;

lamb slices; Cut the green onion into the shape of a horse ear, cut the red pepper into oblique pieces, slice the garlic, and cut the ginger into foam;

Put the mutton slices in a bowl and put them in the cooking wine, and grasp the five-spice powder evenly;

Beat the eggs and grasp well;

Marinate for 10 minutes;

Pour oil into the pan; Seventy percent of the hot lamb slices are stir-fried;

Add ginger and garlic and stir-fry until fragrant;

Add red pepper and stir-fry;

Stir-fry green onions; Finally, add salt, stir-fry evenly, turn off the heat and remove from the pot;

Serve on a plate. Tips:

Be sure to always use high heat, so that the mutton is tender and not woody after it is fried;

Materials. Half a pound of mutton, two green onions, an appropriate amount of oil, a spoonful of soy sauce, an appropriate amount of ginger, a spoonful of cooking wine, an appropriate amount of salt, an appropriate amount of chicken essence, half a spoon of oyster sauce, and an appropriate amount of vinegar.

Steps. Slice the lamb hind leg meat, cut the green onion into hob pieces, and mince the ginger;

Put the lamb in a bowl, add soy sauce, cooking wine, oyster sauce, chicken essence, a little salt to taste and marinate for 10 minutes;

Stir well into the wet starch;

Make oil in a pan, slightly more oil;

Add minced ginger to stir-fry until fragrant;

Add the lamb and stir-fry;

Pour in the large cover and put a little salt to taste;

Add a little vinegar and stir-fry evenly, turn off the heat;

Remove from pan and serve.

Tips: When stir-frying, the heat should be high, the oil should be hot, and it should be fast, so that the mutton is not easy to age. When it comes out of the pan, use a little less vinegar to remove the smell.

Ingredients: 1 purple onion, 150g lamb slices.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of cumin.

1. Wash and slice the onion; Flush the lamb slices and remove the blood;

<>3. Stir-fry the lamb slices;

4. After the mutton changes color, add salt, cumin and fry evenly, turn off the heat;

5. Stir-fried lamb slices with cumin and onions.

1. Slice the mutton and cut it with a green onion hob.

2. Put the mutton slices, half of the chopped green onions, soy sauce, sesame oil, cooking wine, green onion and ginger water, salt, monosodium glutamate, and sugar together and marinate them (add the seasoning in an appropriate amount according to your taste) for a long or short time.

Note: Be sure to fry quickly, from the beginning of 40 seconds to put in the meat can be out of the pot, after a long time the meat is very old and can not bite. When stir-frying, do not let the fire in the pan be burned.

It's easy enough, make it yourself and try it yourself.

Process: Stir-fried Taste: Home-style.

Ingredients: 400g lamb 2 green onions.

Excipients: garlic: 6 cloves dried chili peppers

2 peanut oil: 30g light soy sauce: 2 tablespoons salt

1 gram cornstarch : 1 tablespoon cooking wine : 3 tablespoons water :

2 scoops of egg mixture: 20 grams.

Detailed steps: 1. Cut the lamb into thin slices.

2. Add 1 tablespoon of cooking wine, salt, 1 tablespoon of light soy sauce, grasp the egg liquid and marinate for 15 minutes.

3. Pour 1 tablespoon of light soy sauce and 2 tablespoons of cooking wine into a bowl, stir well with water and cornstarch and set aside.

4. Cut the green onion diagonally into sections, mince the garlic and cut the dried chili.

6. Pour in minced garlic and stir-fry until fragrant.

7. Pour in the mutton and stir-fry until the surface changes color.

8. Add half of the green onion and stir-fry evenly.

9. Pour in the bowl juice and stir-fry until the soup shrinks and thickens, then add the remaining green onion segments and stir-fry evenly.

The method of stir-fried mutton with green onions is: 1. Remove the tendons of the lamb leg meat and cut it into large thin slices; Cut the green onion into swivel pieces, and after stir-frying, it will become sliced.

2. Mix the green onions, raw oil (or lard), soy sauce, salt, wine, peppercorn powder, and lamb shank slices in a bowl.

3. When the pot is boiled to high heat with raw oil, sesame oil and garlic (crushed), pour in the lamb shank slices, Beijing onions and other ingredients in the bowl, and quickly ** a few times with Dawu fire, add a little sesame oil and vinegar. A delicious and nutritious stir-fried lamb with green onions is ready.

Stir-fried lamb with green onions seems simple, but there are actually skills. Today I will teach you how to fry lamb with green onions, and the following is a brief description of the method.

1.Cut the green onion into oblique slices, wash the coriander, and cut it into short pieces of about 3 cm for later use.

2.When the oil pan is heated to 5 percent, add the lamb slices and stir-fry quickly.

3.When you see that the lamb slices start to turn white, add green onions, add soy sauce, sugar, salt, and stir-fry evenly until all the meat slices turn white;

4.After the lamb is ripe, pour in rice vinegar, add coriander and stir-fry evenly, and then remove from the pot immediately.

Cut green onions, garlic slices, wash and slice lamb legs, add salt, white pepper, cooking wine, light soy sauce, dark soy sauce and stir well, add egg whites, stir in one direction for 3 minutes, put dry starch and stir until starch, put cooking oil to marinate for 20 minutes, add salt, sugar, white pepper, cooking wine, light soy sauce, dry starch and stir well in an empty bowl, pour wide oil into a hot pan, put mutton and garlic slices in a hot pan, put mutton and garlic slices in a hot pan, smooth and cooked over medium heat, remove the meat from discoloration and control oil, pour oil into another pot, put the green onion on hot oil and stir-fry, put the mutton on high heat and fry well, put the juice and fry well.

1. Cut the green onion into hob pieces of about 3 cm, and cut the coriander into sections for later use. Lai Yan headlines.

2. Melt the mutton into ice and set aside. Lai Yan headlines.

3. Put oil in a pot, about 20 grams, wait until the oil temperature is 70% hot, add the mutton slices after melting ice and stir-fry quickly for a minute or two.

4. When you see the mutton slices turn white and roll them slightly, put in the white green onions, add dark soy sauce, light soy sauce, salt, sugar, cooking wine, white vinegar, and continue to stir-fry the noodles over high heat.

5. Wait until all the meat slices turn white, stir-fry evenly, turn off the heat, put on a plate and sprinkle with green vegetables. A plate of delicious fried lamb with green onions is ready.

, shred the green onions, put the lamb rolls in a bowl, pour in cooking wine, light soy sauce, sugar, stir well, and marinate for 5 minutes.

Pour oil into a pan, heat the oil until it is eighty percent, add the mutton rolls, and fry until it changes color.

Pour in 2 3 green onions, fry the green onions until soft, add the remaining green onions and fry for 15 seconds, add rice vinegar, minced garlic, salt, and stir-fry evenly.

You can cut the mutton into small slices, then heat the oil, put the green onions, ginger and garlic, and then fry the mutton and the shredded green onions together, well, the taste is quite good.