The authentic practice of fried lamb with green onions, and the practice of fried lamb with green on

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.

Mutton is nutritious and delicious, and there are many ways to do it, and many people naturally love to eat it. The following content to share with you is: "Authentic scallion fried mutton'How to drizzle some balsamic vinegar will taste better", let's take a look!

First of all, let's take a look at the authentic method of fried lamb with green onions:

Material:

Mutton, green onions, peppercorns, light soy sauce, corn starch, garlic, sugar, cooking wine, balsamic vinegar, salt, cooking oil, etc.

Steps:

1. Soak the mutton in water in advance, and then squeeze out the water with kitchen paper or disinfectant towels;

2. Kick off the fascia and cut it into large slices with a top knife;

3Add Sichuan pepper powder, light soy sauce and starch;

4. Grasp well and marinate for about 10 minutes;

5. Finely chop the garlic and cut the green onion diagonally into slices about 5cm long;

6. Start the wok, add 2 tablespoons of cooking oil after the pot is hot, when it is hot to 7, add the mutton, quickly fry until the mutton changes color, and immediately put out the oil control for later use;

7. Leave the bottom oil in the pot (you can also add some oil.) Use a non-stick pan to save oil), add minced garlic, low heat and fragrant;

8. Add shredded green onions, continue to stir-fry over low heat until the green onions are slightly soft and fragrant;

9. Add the mutton, add sugar and cooking wine at the same time, turn to high heat, and stir-fry evenly quickly;

10. Add the mutton, add the cooking wine at the same time, turn to high heat, and stir-fry evenly quickly;

11. Add the mutton, add the sugar and cooking wine at the same time, turn to high heat, and quickly stir-fry evenly;

12Add sugar and stir-fry evenly;

13. Finally, add the balsamic vinegar;

14Add a pinch of salt and stir-fry evenly.

The above mainly introduces the practice of fried lamb with green onions, have you learned it? You can see the steps to make this dish yourself. Next, I would like to add a little knowledge about mutton.

The efficacy and role of mutton

Mutton is warm, often eaten in winter, not only can increase human body heat, resist cold, but also increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digestion, play an anti-aging role.

Tips for making lamb

1.When cooking, put a few hawthorn or some radish, mung beans, and put some green onions, ginger, cumin and other condiments when stir-frying to remove the smell;

2.Be sure to soak shabu thoroughly when eating shabu-shabu; The climate is hot and dry in summer and autumn, so it is not suitable to eat mutton;

3.There are many membranes in mutton, which should be removed before shredding, otherwise the meat membrane will be hard after frying, and it will be difficult to swallow.

The above is about: "The practice of fried lamb with green onions, it will taste better with balsamic vinegar", I hope it will help you.

300 grams of sliced mutton, 30 grams of onion, 8 green onions, 4 cloves of garlic, appropriate amount of starch, 45 grams of cooking oil, 2 tsp sesame oil, 1 tbsp soy sauce, 1 2 tbsp white vinegar, 3 tsp sugar, 1 tsp monosodium glutamate, production process.

1 Mix the mutton with soy sauce, monosodium glutamate and starch, marinate for 10 minutes, pour out the excess juice, and drain.

2 Wash and cut the onion into cubes, wash and slice the garlic, wash and cut the green onion into sections.

5 Stir-fry all ingredients in the wok for 2 minutes, then put them evenly into an iron pan, heat over high heat, thicken with water starch, and serve.

Precautions The green onions must be fried thoroughly, otherwise the fragrance of the green onions cannot come out completely.

1. Cut the green onion into about 3cm segments, wash the coriander and cut into sections for later use.

2. Chill the lamb and set aside.

3. Put oil in a pot, about 2-3 spoons, when the oil temperature is heated to 7 hot, add the iced lamb slices and stir-fry quickly for 1-2 minutes.

4. When you see the mutton slices turn white and roll them slightly, add the white green onion segments, add 2 grams of dark soy sauce, 5 grams of light soy sauce, 2 grams of sugar, 2 grams of salt, 5 grams of cooking wine, 5 grams of rice vinegar, and continue to stir-fry.

5. Wait until all the meat slices turn white, stir-fry evenly, turn off the heat, and sprinkle with coriander.

Stir-fried lamb with green onions. Ingredients: 250 grams of lamb slices, 1 green onion, 15ml of soy sauce, 15ml of rice vinegar, 8 grams of sugar, 5 grams of salt, and a small handful of coriander.

Method: 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;

3. When you see that the mutton 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 mutton is ripe, pour in rice vinegar, add the coriander segment and stir-fry evenly, and then remove it from the pot immediately.

5. Complete the effect.

300g lamb slices.

1 green onion.

Seasoning 1: 10g light soy sauce.

Cooking wine 1 gram.

Cornstarch 3 grams.

Egg whites 15 grams.

Salt 1 gram. Seasoning 2

Light soy sauce 8 grams.

Cornstarch 3 grams.

Sugar 4 grams. Water 5 grams.

3 dried chili peppers (optional).

Ginger 5 grams. Oil 30 grams.

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-fried vegetables usually, and add shredded ginger and dried chili peppers to stir-fry until fragrant.

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.

The preparation of fried lamb with green onions is as follows:Ingredients: lamb slices, green onions, sesame oil, salt, chicken powder, cooking wine, light soy sauce, rice vinegar, oil, ginger tomato.

1. Wash the green onions and slice them obliquely, and cut the ginger into shreds for later use.

2. Add salt, chicken powder, light soy sauce, sesame oil, cooking wine, green onion and ginger shreds to the mutton slices, stir well and marinate for 15 minutes.

3. Heat a little oil on the pot and stir-fry half of the green onions until fragrant.

4. Put in the marinated mutton slices and stir-fry over high heat, wait for the mutton to change color slightly, add the remaining green onions from the source, and then quickly add light soy sauce and stir-fry evenly.

5. Fry the green onions until they are slightly collapsed, pour in balsamic vinegar and stir well.

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.

There is also a very important health element in lamb. It is CLA-conjugated linoleic acid, which can help us effectively prevent the production of diseases. And because mutton is very rich in high-quality protein, and the content is much higher than pork and beef, plus mutton also contains calcium, iron, vitamin D and other nutrients, so we often eat mutton is very good for health.

Stir-fried lamb with green onions. Ingredients Lamb, green onion, egg white, soy sauce, salt, rice wine, monosodium glutamate, wet starch, sesame oil, peanut oil.

1.Cut the lamb into centimeter-thick slices, change the cross knife on both sides, then cut into long strips, cut the top knife into cubes, put it in a bowl, add egg white, wet starch, salt, and stir well. Slice the green onion in half and then change it into sections.

2.Put salt, soy sauce, rice wine, monosodium glutamate, and wet starch in the bowl and stir well to make a sauce.

3.Put peanut oil in the wok, burn it on the high heat until it is 60% hot, put in the diced mutton, cut it with chopsticks, and then put in the green onion section and fry it quickly;

4.Leave oil in the pot, heat it over high heat, add diced mutton and green onion and stir-fry, then pour it into the bowl and stir-fry, pour sesame oil, and stir-fry well.

500 grams of lamb. 1 egg (weighing about 50 grams), green onions: 100 grams. 20 grams of refined salt, 10 grams of soy sauce, 15 grams of Shao wine, 15 grams of monosodium glutamate, 10 grams of wet starch, 25 grams of peanut oil, 15 grams of sesame oil.

1. Cut the mutton into centimeter-thick slices, cross the flower knife on both sides (the depth is 1 3 of the thickness of the meat), cut it into 1 cm strips, then cut it into cubes, put it in a bowl and add refined salt, egg white, and wet starch and stir well. <>

2. Cut the green onion into two, change the knife into centimeter segments for later use, take an empty bowl and put in refined salt, soy sauce, Shao wine, monosodium glutamate, and wet starch and stir well into juice.

3. Put peanut oil in the wok, burn it on a hot fire until it is 60% hot (about 150), put in the diced mutton, spread it with a hand spoon, and then put in the green onion section and stir it up quickly.

4. Leave a small amount of oil in the pot, heat it over a strong fire, add diced mutton and green onions, stir-fry, then pour the sauce into the bowl and stir-fry, pour on sesame oil, turn it over a few times, and quickly exit the pot.

Ingredients: mutton, shredded green onions, accessories: soy sauce, cooking wine, starch, salt.

1. When the mutton is half frozen, cut it into slices, and cut the green onion into shreds, preferably with the white part of the green onion.

2Put the lamb slices together with soy sauce, cooking wine, and starch, grasp well, and marinate for a while.

3. Put the bottom oil in the pot, after heating, stir-fry the marinated mutton slices, after changing color, add shredded green onions, stir-fry again, shredded green onions become soft, fry for a total of 7-8 minutes, depending on the thickness of the mutton to determine the time of frying.

Ingredients: 300 grams of mutton (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.

1. Soak the mutton in water in advance (soak it for a while, you can change the water several times in the middle, and you can not soak it if you don't have time), and then squeeze out the water with kitchen paper or a disinfectant towel.

2. Remove the fascia and cut it into large slices with a top knife (cut off the shredded meat; It can be slightly frozen and then cut to make it thinner).

3Add Sichuan pepper powder, light soy sauce and starch;

4. Grasp well and marinate for about 10 minutes;

5Finely chop the garlic and cut the green onion diagonally into thin slices about 5 cm long.

6. Stir up 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.

7. 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.

8. Add shredded green onions, continue to stir-fry over low heat until the green onions are slightly soft and fragrant;

9. Add the mutton, add the cooking wine at the same time, turn to high heat, and stir-fry quickly and evenly.

10Add sugar and stir-fry evenly.

11 Add a few drops of balsamic vinegar at the end.

12Add a little salt to taste, stir-fry evenly, and you can serve.

Cooking skills. 1. 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 mutton 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 five-spice powder or pepper, etc.;

3. Some people say that mutton and vinegar can't be eaten together, but this dish doesn't mention the taste if you don't put a little vinegar. If you are taboo, you can also leave it alone.