How to make the home cooked method of fried lamb with green onions?

The preparation of fried lamb with green onions is as follows:Ingredients: appropriate amount of lamb slices, green onions, ginger, salt, white pepper, soy sauce, cooking wine, starch, sesame oil, sugar.

1. Slice the mutton, clean it, dry the water, add salt and white pepper and marinate for 10 minutes to taste. Pour the other seasonings into a bowl and stir well, mix the juice in the bowl and set aside.

2. Wash the green onions and cut them into oblique knife segments. Add a little oil to the pot, stir the green onion until fragrant, and set aside.

3. Sprinkle a little dry starch on the meat slices and grasp well.

4. Restart the pot, boil the pot with ginger shreds, and when the oil is hot and the smoke comes out, pour in the mutton slices and stir-fry quickly over high heat.

5. When the color of the meat slices turns from red to white, pour in the green onions.

6. Cook the bowl juice, stir-fry quickly, and immediately turn off the heat and remove from the pot after evenly, so that the fried mutton is not fat and fragrant.

Ingredients: 200 grams of mutton (fat and lean), 1 green onion.

Excipients: 10 grams of shredded ginger, 40 grams of light soy sauce, 2 grams of cooking wine, 1 gram of pepper, 1 gram of salt, 10 grams of cooking oil, 5 grams of corn starch.

The practice of fried lamb with green onions:

1. Cut the lamb into thin slices.

2. Cut the white green onion and the green onion core separately, and then cut some ginger shreds.

3. Add an appropriate amount of pepper to the mutton (remove the smell and remove the fat).

4. Pour in light soy sauce.

5. Add 5 grams of cornstarch.

6. Grasp and marinate for 5 minutes.

7. Heat the pot, put some oil, add the green onion and simmer until fragrant.

8. Heat the pan with cold oil and stir the ginger shreds until fragrant.

9. Stir-fry the ginger flavor and immediately stir-fry the mutton slices on high heat.

10. Stir-fry to change color.

11. Pour in a little cooking wine and stir-fry evenly.

12. Add green onion and stir-fry evenly.

13. Pour in the green onion core and stir-fry.

14. Add a pinch of salt and stir well.

15. a finished product.

Materials. 300 grams of lamb slices, 1 green onion, 1 light soy sauce, 10 grams of cooking wine, 1 gram of corn starch, 3 grams of egg white, 15 grams of salt, 1 gram of seasoning, 2 light soy sauce, 8 grams of corn starch, 3 grams of sugar, 4 grams of water, 5 grams of dried chili peppers (optional), 3 gingers, 5 grams, 30 grams of oil.

Steps. 1. Slice the mutton, mix the light soy sauce, salt, cooking wine, egg white, and corn starch in seasoning 1, and marinate for 15 minutes; Cut the green onion into sections; Ginger shredded. Try to choose the lean lamb and remove the fascia.

2. Mix the light soy sauce, sugar, corn starch and water in Seasoning 2 in advance.

3. Put 30 grams of oil in the pot, which is twice the amount of stir-fry in the usual Hewu, and add shredded ginger and dried chili peppers to stir-fry after the oil is hot.

4. Put the mutton and stir-fry quickly. Try to use a non-stick pan for the novice cutie here.

5. After the mutton is quickly fried, then put the green onion segments, and then pour in the seasoning sauce prepared in advance in step 2. Stir-fry evenly and then remove from the pan.

Tips: Try to use a non-stick pan, the meat slices with egg whites are still easy to stick. If the sticky orange locust is cleaned, the dried chili pepper is selectively put, and if you don't like spicy, you don't put it, and it has little impact. After coming out of the pot, you can also sprinkle some cumin in the air, which is also delicious.

Ingredients: 300 grams of lamb (hind legs), 2 green onions.

Excipients: 1 tablespoon starch.

Seasoning: 1 2 tsp salt, 1 tbsp vinegar, 5 cloves of garlic, 2 tbsp cooking wine, tbsp light soy sauce, 1 tbsp Sichuan pepper powder, 1 tbsp sugar, 2 tbsp vegetable oil.

Method Soak the mutton in water in advance (soak it for a while, you can change the water a few times in the middle, and you can not soak it if you don't have time), and then squeeze out the water with a kitchen paper or disinfectant towel, 2Remove the fascia and cut into large slices with a top knife (cut off the shredded meat; It can be slightly frozen and then cut to make it thinner).Add Sichuan peppercorns, light soy sauce and starch.

Grasp well and marinate for about 10 minutes. Finely chop the garlic and cut the green onion diagonally into thin slices about 5 cm long, 3Start the wok, add 2 tablespoons of vegetable oil after the pot is hot, when it is 7 hot, add the mutton, quickly fry until the mutton changes color, and immediately put out the oil control for later use, 3

Leave the bottom oil in the pot (you can also add a little more oil, you can save oil with a non-stick pan), add the minced garlic, and simmer until fragrant. Add the shredded green onions and continue to stir-fry over low heat until the green onions are slightly soft and fragrant. Add the mutton, add the cooking wine at the same time, turn to high heat, and quickly stir-fry evenly, 4

Add sugar and stir-fry evenly. Finally, add a few drops of balsamic vinegar. Add a pinch of salt to taste, stir-fry evenly, and serve.

Cooking skills In addition to stir-frying minced garlic and shredded green onions, the rest of the steps should be kept on high heat to ensure that the lamb is tender and smooth;

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

The home-cooked recipe for fried lamb with green onions is as follows:Ingredients: 250 lamb slices, 3 grams of green onion, 2 coriander, 2 grams of salt, 5 grams of light soy sauce, 2 grams of sugar, 2 grams of sesame oil, 3 grams of rice vinegar, 5 grams of cooking wine, 2 grams of dark soy sauce.

1. Cut the green onion into sections.

2. Wash the coriander and cut into sections.

3. Chill the mutton and set aside.

4. Heat the oil, and put the meat into the mutton.

5. The mutton is white and put in the green onion white, light soy sauce and dark soy sauce.

6. Add salt, sugar, cooking wine, rice vinegar and stir-fry over high heat.

7. Stir-fry evenly, put on a plate and sprinkle with coriander.

The home-cooked recipe for fried lamb with green onions is as follows:Tools Ingredients: 300 grams of mutton slices, 2 green onions, 20 Sichuan peppercorns, appropriate amount of shredded ginger, 1 spoon of cooking wine, 1 spoon of light soy sauce, a little salt, a little sugar, a little thirteen spices, a little vegetable oil, a little white sesame seeds, 1 spoon, 1 pot, 1 spatula, and several plates.

1. The mutton slices are thawed in advance.

2. Cut the coarse shreds of the green onion with an oblique knife.

3. Heat oil in a pot, add Sichuan pepper and ginger shreds, and fry over low heat for 30 seconds to one minute to stir-fry until fragrant.

4. Add mutton slices to the fire in the hall and stir-fry more than a dozen times.

5. Add cooking wine, light soy sauce and a little sugar, stir-fry quickly, slightly discolored, and remove for later use.

6. Reheat the oil in the pot, add the green onions, add a little salt, and stir-fry over medium heat until 5 mature.

7. Add the fried mutton and stir-fry a few times over high heat.

8. Add thirteen spices.

9. Remove from the pot and sprinkle some cooked sesame seeds.

The home-cooked recipe for fried lamb with green onions is as follows:

Ingredients: 300 grams of lamb leg, 3 green onions, 15 grams of oil, 1 gram of salt, 20 grams of soy sauce.

1. Prepare the lamb leg and green onions;The leg of mutton is fat and thin, the meat is tender and messy, and it can be frozen in the refrigerator to harden and make it easier to cut thin slices.

2. Let stand at room temperature for about 10 minutes, and cut thin slices with a sharp knifeIt's easier to cut with a special serrated meat freezer.

3. Cut the green onions diagonally into thick shreds, and the amount can be more.

4. Heat the pan with cold oil, high heat, put the meat slices into the pot, and quickly cut them away with a spatulaAs the temperature rises, the meat slices gradually change color, and the slices permeate and stand without sticking.

% of the meat slices have changed color, put the shredded green onions into the pan and stir-fry over high heat.

6. Sprinkle salt, pour soy sauce, stir-fry quickly and evenly, and remove from the panA little less salt, a little more soy sauce, and the broth is very fragrant.

7. Fried mutton with green onions, salty and fragrant, very delicious!