How to make fried lamb with green onions delicious?What should I pay attention to?

Fried lamb with green onions, a particularly delicious meal, the green onion is fragrant, the meat is fresh and tender, and it is suitable for all ages. This dish is quite simple, but there are some problems to be aware of, and you can follow suit if you like it.

Green onion fried mutton, the choice is the kind of meat thick without tendon mutton, if there is fascia on the meat, not only when cutting will be very laborious, when eating, the place with tendons will not chew, it is best to buy a thinner leg of mutton, remove the fascia and cut into thin slices, remember to be sure to cut thinner, so that it will be convenient to fry and mature, if you feel that the mutton is difficult to cut, you can put the mutton in the freezer and freeze it and then take it out to cut, so that you can cut out the thin slices. After the lamb slices are cut, marinate them slightly with ginger cooking wine and other seasonings to remove the fishy smell and smell. Then we start to prepare the ingredients, cut the green onions into hob pieces, or shreds, here we must use white green onions that are very thick, and small green onions that are very thin are not good.

The most important thing about this dish of fried mutton is the grasp of the heat, if the fried time is long, the mutton will be old, the taste will be greatly reduced, if the fried time is too short, the mutton is not cooked thoroughly, the smell will be very large, and even the phenomenon of chewing can not be broken. We boil the oil in the pot, wait until the oil is hot, put the marinated mutton slices and green onions on the high heat, stir-fry a few times, and then pour a little salt and soy sauce, the other ingredients here must not be placed casually, otherwise it will affect the unique smell of mutton, stir-fry for about a minute on high heat, see that the mutton has changed color, you can get out of the pot.

The fried lamb slices will be slightly rolled up, and some places inside may still be red raw meat, so when stir-frying, you must stir-fry more so that it can be evenly heated, and the whole process must be over high heat, only the fierce fire can force out the aroma of green onions and mutton, giving this dish a burnt feeling. In addition, the seasoning must not be put casually, the onion fried mutton is a fresh and tender, if the salt is put too much, it will force away too much water in the mutton, and the meat will become very dry and woody.

Fried lamb with green onions, very nutritious, rich in protein, very nourishing to the body, best eaten in autumn and winter.

First cut the lamb hind leg meat into thin slices, put water in the pot, pour in cooking wine, blanch the mutton slices, blanch the mutton, put it in the egg white, add light soy sauce, dark soy sauce, sugar and stir evenly, marinate for 5 minutes, put oil in the pot, burn until 5 mature, put the marinated mutton in it over low heat, add minced green onion and ginger, continue to stir-fry for 2 minutes, and put saltIt should be noted that the hind leg meat must be used, the heat should not be too large, it must be scalded with hot water, and finally the salt must be used, and the green onion must be used.

Put the cut lamb in a container, put some cooking wine, oyster sauce, salt, pepper and marinate for a while, cut a little more green onion, heat the oil, then put a part of the green onion into the pot, then put in the mutton, fry until the mutton changes color, then put in some sharp peppers, put in the chicken essence, salt, light soy sauce, dark soy sauce, and then put in another part of the green onion, stir-fry on high heat, and then you can get out of the pot; It is necessary to pay attention to the temperature of the oil at the beginning should not be too high, otherwise it is easy to fry the green onions, and it will take a little longer to marinate them, which is easier to absorb the flavor.

Cut the mutton into pieces, wash it with water, blanch it in boiling water, heat the oil, add the green onion, fry the minced garlic until fragrant, put the mutton pieces, add salt, chicken essence, light soy sauce, oyster sauce, Sichuan pepper and other seasonings to stir-fry, stir-fry until colored, pour in an appropriate amount of water and boil over high heat, turn to low heat and simmer for an hour; Be careful not to put too much heat and not too much water, so as not to affect the taste.

Ingredients: 250 grams of lamb slices, green onions, green onions

1 root, ginger: 3 slices, salt: 3g, white pepper:

1 gram, soy sauce: 2 spoons, cooking wine: 2 spoons, Yodojin coarse:

1/2 scoop, sesame oil: 1 tbsp, sugar: 4 grams.

After thawing, wash the mutton slices, 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, and set aside the bowl juice. Wash the green onions and cut them into oblique pieces.

Add a little oil to the pot, stir the green onion until fragrant, and set aside. Don't fry the green onions too old, as long as the fragrance of the green onions is round, the purpose of stir-frying the green onions in advance is to shorten the time of frying as much as possible and keep the mutton tender taste. At this point, sprinkle a little dry starch on the meat slices and grasp well.

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.

When the color of the meat slices turns from red to white, pour in the green onions and cook in the bowl juice, stir-fry quickly, and immediately turn off the heat and remove from the pot after evenly.

Cut the green onion into sections with an oblique knife. Slice the ginger and slice the garlic. 2.

Put 1 tablespoon of salt, half a tablespoon of chicken essence, 1 tablespoon of light soy sauce, 2 grams of dark soy sauce and 1 tablespoon of sugar in a bowl and mix well to make a sauce. 3.Put an appropriate amount of oil in the pot, boil the oil to 7 hot, add ginger and garlic slices and fry until fragrant, put in the mutton and stir-fry, put in 1 spoon of cooking wine and stir-fry well, add the adjusted sauce, put in the big cong of rotten banquet and shallot and stir-fry evenly.

5.Put a little more oil in the pot, fry the mutton oil is not delicious, put two dried chili peppers that remove the seeds, and fry them until brown and red 6Stir-fry the lamb and minced garlic until the whitish surface matures 7

Stir-fry the chopped green onions a few times to allow the flavors to penetrate each other 8Turn on high heat and stir the juice well and pour it into the pot, stir-fry quickly, and the strength will be out of the pot.

Materials:

Ingredients: Lamb slices (500g), 1 egg (1 egg), 1/2 green onion, 3 slices of ginger, marinade, salt (1 2 tablespoons), egg white (1 tablespoon), corn starch (1 tablespoon), water (1 tablespoon), soy sauce (1 tablespoon), salt (1 3 tablespoons), cooking wine (1 tablespoon), chicken broth (1 3 tablespoons), corn starch (1 2 tablespoons), water (3 tablespoons), seasoning oil (5 tablespoons), cooking wine (1 tablespoon), sesame oil (1 2 tablespoons).

Method

1. Put the lamb slices in a bowl, add 1 2 tablespoons of salt, 1 egg white, 1 tablespoon cornstarch and 1 tablespoon of water, mix well, and marinate for 10 minutes.

2. Wash the green onions, cut off the heads, and cut them into thin slices diagonally.

3. Adjust the sauce and bring the juice. In an empty bowl, add 1 3 tablespoons of salt, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 3 tablespoons of chicken broth meal, 1 2 tablespoons of corn starch and 3 tablespoons of water.

4. Sprinkle 5 tablespoons of oil into a pot and heat it, pour in green onions and ginger slices and stir-fry until fragrant, pour in mutton slices and fry over high heat for 1 minute, pour 1 tablespoon cooking wine and 1 2 tablespoons of sesame oil and fry until the meat turns white.

5. Pour in the sauce and stir-fry to taste, and then you can get out of the pot!

Tips for cooking. 1. Mutton is rich in nutrients and is a good nourishing product for winter cold, but unfortunately the fishy smell of mutton is heavy, which discourages many people.

2. You can buy the cut mutton slices in the supermarket, it is thin and fragrant, and the smell can be removed with some cooking wine when stir-frying, without going through too many processes.

3. If you buy mutton pieces, as long as you select, clean and cook, you can remove the smell of mutton. First of all, you should choose fresh lamb with light red color and elasticity to the touch; Wash the fine hair and impurities on the surface of the mutton with warm water, cut it into small pieces and blanch it, remove the blood foam, and then rinse it well; When cooking, you can add Sichuan peppercorns, put some cooking wine and vinegar, and cook with radish or tea leaves to remove the smell.

The dish of fried mutton with green onions, in fact, is a kind of fresh and tender mutton, the kind of hot green onions, and the mutton must be fried in a hot oil after the green onion is changed, and the green onion section is immediately added, and then various seasonings are added. Stir-fry a few times out of the pan.

We all know that the lack of hunger mutton heat, contains very rich protein, vitamins and inorganic substances and other nutrients, eating mutton in winter can add calories to the body, keep warm from the cold, is the best ingredient for people to replenish in autumn and winter.

However, mutton has a very annoying smell of mutton, which is unacceptable to many people. In fact, as long as we remove the smell of mutton, the mutton is still very delicious. There are many ways to make mutton, but one of my favorite dishes made with lamb is fried lamb with green onions.

Fried lamb with green onion is a very famous Beijing dish, the fried mutton is delicious and tender, and it is not greasy.

Next, Xiaoqi will share the practice of fried mutton with green onions, hoping to solve the subject's problem.

Ingredients: Lamb, green onions, garlic, starch, cumin powder, pepper, light soy sauce, cooking wine, sugar, salt and cooking oil.

Procedure Steps: Steps.

1. Clean the lamb and cut it into thin slices and put it in a container.

Steps. 2. Add 2 tablespoons of light soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of starch, appropriate amount of salt and pepper to the container, grasp the lamb well and marinate for 15 minutes.

Steps. 3. Clean the green onions and cut them into hob pieces, and cut the garlic into minced pieces after cleaning.

Steps. 4. Heat the oil, add the chopped garlic and green onions, and stir-fry to bring out the fragrance.

Steps. 5. Pour the marinated mutton into the pot and stir-fry quickly until it changes color and breaks, then add 1 tablespoon of cooking wine, sugar, an appropriate amount of light soy sauce and salt for seasoning, and then turn to high heat and stir-fry evenly.

Steps. 6. Sprinkle in a little cumin powder, then stir-fry a few times to remove from the pot and put on a plate.

Tips: 1. The mutton must be marinated before stir-frying, so as to remove the smell of the mutton.

3. When stir-frying, the heat must be on high heat, and quickly fry until it is broken.

"Fried lamb with green onions" is a relatively simple fast dish, but if you want to make this dish particularly delicious and fragrant, then in addition to the processing and marinating of mutton is more important, the use of ingredients and seasonings is also very important, a small amount of cooking wine, light soy sauce, sugar, starch grasp evenly, about 300 grams of mutton is better, too much of the small stove at home is not enough, talk about "stir-frying", the heat is not enough to cook for a long time, the mutton will lose its tenderness;

<> from the tools to the production, it is not the same as before. In the early years, the fried mutton of Lu Bend was pronounced, called cannon mutton, which was commonly found in food stalls in the streets and alleys, but it was different from bean juice, noodle tea and other meeting foods for the purpose of satisfying the stomach, but it was specially designed to satisfy hunger. To make this dish well, the main thing is the combination of heat and seasoning, as well as the marinating of mutton.

It is necessary not only to eat the tender taste of mutton, but also to highlight the aroma of green onions.

Beijing's mutton is all from the grassland, high-quality and less fat, how to make it, and it is easy to eat when cooked. In addition, northerners have a cheerful personality, do not like cumbersome, and simplicity is the best. This dish exemplifies the simplest of cooking, as long as the oil, salt and shallots, and the hot pan is delicious.

Tear the hand into strips, then stir the dry chili pepper and pepper under the oil on low heat, and then fry the mutton in the pot on high heat, wait for the edge of the shredded meat to be slightly disturbed and burnt, and then put in the shredded green onion, add seafood soy sauce, salt, sugar to taste the pot, such mutton is spicy and fragrant and chewy.

Cut into thin slices of 3 mm, marinate with 1 gram of salt, 5 grams of cooking wine, and a little pepper for 5 minutes (if the mutton with a strong smell should be marinated with ginger shreds and green onion slices), after 5 minutes, add 15 grams of corn starch, 5 grams of light soy sauce, and 5 grams of oyster sauce The cut mutton is put in a basin and washed with water, soaked a little, and then squeezed out the water, add minced ginger, cooking wine, soy sauce, salt, pepper, a little sugar, sesame oil, and eat some mutton appropriately in summer. First of all, after the nourishment of winter and spring, the meat is more tender and deliciousSecondly, in the hot season, it is inevitable that the human body will accumulate heat, and mutton can help clean up the stomach.

First of all, you have to fry it over high heat, and you must put more green onions, ginger and garlic, and you must cook it well in advance when frying the mutton, so that you can do it.

First of all, you need to boil the oil, put the green onion in it, stir-fry it on high heat, put the mutton in it and stir-fry, add various seasonings and stir-fry evenly to get out of the pot.

I key such as the pot to burn oil, put in the mutton, stir-fry, add the appropriate amount of cooking wine, then add thirteen spices, green onions closed flowers, minced ginger after stir-frying, put the green onions into it, add an appropriate amount of salt, stir-fry over high heat for 5 minutes, the left draft state can be opened to the right.

First of all, we start to burn oil in a pot, put in mutton, stir-fry fragrant, add an appropriate amount of cooking wine, green onion to destroy, minced ginger, and then put the green onion section into it, add an appropriate amount of light soy sauce, and stir-fry over high heat for about 5 minutes, which is super delicious.

Then you should add some spices, preferably some sugar cane, so that it will be better.

Ingredients: lamb, green onions, garlic, ginger, pepper, edible salt and light soy sauce, cooking wine, sesame oil.

Wash the lamb first, cut it into thin slices, then add pepper, salt, light soy sauce, cooking wine, sesame oil and stir, stir and marinate for a while. Seasoning, more vertical trembling and less according to their own taste, cooking wine can be replaced with liquor, so that the taste will be more fragrant, pepper can also be replaced with white pepper powder, white pepper powder has the effect of removing fish.

Cut the green onion into pieces, chop the garlic and ginger into minced pieces for later use, heat the oil in the pot, cool the oil in the pot to prevent the grass from sticking, first pour the mutton into the pot, turn on medium-low heat and start frying, fry the mutton and fry the blood water of the fried meat.

Then heat the oil again in the pot, and then put the green onion segment into the stir-fry when the oil begins to cook, and the green onion, ginger and garlic can also be poured into the fire together, because the stir-fry will excite the fragrance of the green onion, and then pour the mutton into the pot, stir-fry it evenly, and finally add a little salt and light soy sauce to taste. When it is about to come out of the pan, you can drizzle a little vinegar.