The home cooked practice of stir fried mutton, the home cooked practice of stir fried mutton

Ingredients: 300 grams of lamb shank.

Excipients: 50 grams of onion, 3 teaspoons of Sichuan pepper water, a little pepper, an appropriate amount of coriander stems, a little soy sauce, a little cooking wine, an appropriate amount of dried red pepper, an appropriate amount of salt, a little dark soy sauce, a little cumin grains, a little starch, an appropriate amount of corn oil.

1. Soak peppercorns in water for 5-6 hours in advance.

2. Slice the mutton, shred the onion, cut the coriander stalks, and shred the dried red pepper for later use.

3. Add an appropriate amount of pepper water, cooking wine, soy sauce, pepper and starch to the mutton slices, and stir well.

4. Heat oil in a pot, add mutton slices and stir-fry for a while.

5. After the meat slices change color, add purple onion, shredded chili pepper, salt, dark soy sauce and cumin grains, and stir-fry evenly.

6. Finally, add the coriander stalks and stir-fry evenly.

7. Remove from the pot and put on a plate, and the raw fried mutton can be made.

Fried lamb with green onion 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.

Stir-fried lamb with sauerkraut Ingredients 200 grams of sauerkraut, 200 grams of mutton, 1 red pepper Accessories Vegetable oil, salt, 10 grams of light soy sauce, 5 grams of ginger, 2 grams of Sichuan pepper powder, 1 gram of chicken essence Method Wash the sauerkraut, wash it several times and cut it into strips, you can also cut it into minced pieces, wash and cut the red pepper into strips, 2Wash and cut the mutton into strips, mix well with light soy sauce and pepper powder, add a little dry starch and mix evenly, then add a little sesame oil or olive oil and mix evenly and marinate for a few minutes to taste, 3Heat the pan with cold oil, the oil is hot 7 into, fry the ginger to get the fragrance, add the mutton strips and quickly stir-fry the water evenly, add pepper powder, stir-fry quickly, fry until the color changes color, do not fry for a long time, and fry again in the pot, 4

Heat the pan again with cold oil, the oil is hot for 8 years, stir-fry the sauerkraut evenly out the water, stir-fry for about 2 minutes, and fry the sour aroma of the sauerkraut, which is very important, this dish depends on it to taste, 5Under the chili pepper, stir-fry the sour and hot taste, fry the fried mutton strips, stir-fry evenly, add a little salt, because the sauerkraut has a salt taste, do not add more, 6Add chicken essence and stir-fry evenly, if you like to eat spicy, you can add a little pickled pepper in it, stir-fry evenly and you can get out of the pot.

Cooking skills and tips for stir-fried mutton with sauerkraut tips1, sauerkraut must be fried to make it sour and spicy, this dish depends on its fragrance, 2, if the mutton wants to be tender, it should be wrapped in pickling, so that the moisture is locked, especially tender.

The homely recipe for stir-frying lamb is as follows:Ingredients: 500 grams of mutton slices, an onion, a small section of carrots, an appropriate amount of salt, an appropriate amount of five-spice powder, an appropriate amount of cumin powder, an appropriate amount of cooking oil, and an appropriate amount of light soy sauce.

Steps: 1. Prepare the lamb slices.

2. Add water, cooking wine, ginger slices and peppercorns to the pot, and blanch the mutton slices. The mutton can be removed when it changes color, and this step is mainly to remove the smell of the mutton.

3. Blanch the lamb, shred the onion and shred the carrot.

4. Heat the oil, add the onion and carrot and stir-fry for one minute.

5. Add the lamb slices, add a tablespoon of light soy sauce and an appropriate amount of salt and stir-fry.

6. Stir-fry for one minute, then turn off the heat and add cumin and pepper. Because the lamb has been blanched in water and is already half-cooked, it can be stir-fried evenly.

7. Serve on a plate and enjoy.

The home-cooked recipe for stir-frying lamb is as follows:200g mutton, 10g star anise, 5g light soy sauce, 20g cooking oil, 5g pepper, 5g thirteen spices, 5g chicken essence, 10g cooking wine, 5g salt, 30g green pepper, 15g red pepper.

1. Slice the mutton, add thirteen spices, pepper, salt and cooking wine in turn to marinate.

2. Slice green peppers and red peppers, put them on a plate and set aside, **, and preheat the oil in the pot.

3. Add the mutton and stir-fry, add the green and red peppers, add the light soy sauce and chicken essence, and stir-fry until mature.

The effect of mutton: nourishing the spleen and kidney, dispelling cold in warmth, tonifying the kidney and strengthening yang. Traditional Chinese medicine believes that mutton is warm in nature and sweet in taste, mainly into the spleen and kidney meridians, and it has the effect of nourishing the spleen and kidney and dispelling cold.

Stir-fried mutton is a dish made with mutton, which is golden in color, tender and smooth, and mellow in taste. Mutton has a unique smell, mainly because the fat contains the component of calcareous carbon, after the fat is removed, the mutton will no longer have a smell. Here's how:

Ingredients: Ingredients: 200 grams of lamb (lean).

Excipients: 25 grams of fungus (water hair), 30 grams of egg white.

Seasoning: 15 grams of sesame oil, 50 grams of peanut oil, 2 grams of salt, 10 grams of cooking wine, 15 grams of soy sauce, 3 grams of monosodium glutamate, 10 grams of starch (corn), 15 grams of green onions, 5 grams of ginger, 5 grams of garlic (white skin), 20 grams of chili pepper.

Steps: 1. Remove the fascia of the mutton and wash it and cut it into thin slices;

2. Lamb slices are slurry with egg white and water starch;

3. Put soy sauce, cooking wine, monosodium glutamate, salt, water starch, shredded green onion, minced ginger, chili, minced garlic, fungus, and white soup in the same bowl and mix it into a sauce;

4. Put the stir-fry spoon on the heat, pour in the peanut oil and heat it, slide the meat slices into the slippery one, pour out and drain the oil;

5. Put the original spoon on the fire, return the mutton slices to the spoon, pour in the mixed sauce, stir-fry evenly, pour in sesame oil, and put the spoon on the plate.

The preparation for stir-frying lamb fillets is as follows:Tools Ingredients: 500 grams of lamb, 20 grams of barbecue seasoning, 3 chives.

1. Slice the lamb horizontally with the texture of the shredded meat.

2. Put oil in the wok, heat the oil and stir-fry the meat slices over high heat.

3. Fry the meat over high heat and change color, and quickly fry the moisture from the meat slices.

4. Cut the chives with an oblique knife into the earlier pieces of Ohno.

5. Fry the moisture in the thick ruler of the meat slices, and add the chopped chives and barbecue ingredients.

6. Finally, fry the seasoning evenly and you can get out of the pot, and the fried mutton slices are ready to rock ridge high.

The homely recipe for stir-frying lamb is as follows:Ingredients: 500g lamb slices, half an onion, 3 slices of ginger, 3 cloves of garlic, appropriate amount of cumin powder, appropriate amount of salt, appropriate amount of vegetable oil, half a red pepper, 100g coriander, 1 small rotten spike of Sichuan pepper, a little light soy sauce.

Steps: 1. Prepare the ingredients and clean the coriander.

2. Prepare seasonings and accessories.

3. Shred the ginger, mince the garlic, cut the chili pepper into small pieces, and shred the onion.

4. Cut the coriander into small pieces of about 1cm.

5. Blanch mutton: After boiling the peppercorns, take out the peppercorns, put in the mutton, blanch and change color.

6. Heat the oil and add shredded ginger and minced garlic to burst out the fragrance, and remove the chopped green onion and ginger and throw it away.

7. Add the chili peppers and onion and stir-fry.

8. Add the mutton, add light soy sauce, a little sugar, salt, cumin powder and stir-fry, and add coriander before cooking.

9. Remove the pot and put it on a plate.

As follows:

Ingredients: 500 grams of mutton slices, an onion, a small section of carrots, an appropriate amount of salt, an appropriate amount of five-spice powder, an appropriate amount of cumin powder, an appropriate amount of cooking oil, and an appropriate amount of light soy sauce.

Steps: 1. Prepare the lamb slices.

2. Add water, cooking wine, ginger slices and peppercorns to the pot, and blanch the mutton slices. The mutton can be removed when it changes color, and this step is mainly to remove the smell of the mutton.

3. Blanch the lamb, shred the onion and shred the carrot.

4. Heat the oil, add the onion and carrot and stir-fry for one minute.

5. Add the lamb slices, add a tablespoon of light soy sauce and an appropriate amount of salt and stir-fry.

6. Stir-fry for one minute, then turn off the heat and add cumin and pepper.

7. The finished product is as follows.

As follows:

Ingredients: 1 green pepper, half a catty of flower branch balls, 150g of snowflake mutton.

If you want to fry lamb deliciously, you might as well try the following steps:

1. Pour 300 grams of mutton slices into the bowl, pour in an appropriate amount of shredded ginger, an appropriate amount of chopped green onion, an appropriate amount of chili powder, 2 grams of cumin powder, 5 grams of light soy sauce, 3 grams of salt, 5 grams of starch, marinate for 15 minutes and Jianzhi.

2. Heat oil in a cold pan and stir-fry the marinated mutton for 2 minutes.

3. Add an appropriate amount of chili powder and 3g of cumin grains to stir-fry until fragrant, add 3g of salt and stir-fry evenly.

4. Pour in an appropriate amount of onion and coriander, stir-fry until soft, and then remove from the pot. 5. Mutton, temperate, mutton has goat meat, sheep meat, and wild mutton to talk about, which was called in ancient times.

Lamb, warm sex. It can not only resist the wind and cold, but also replenish the body, for the trembling skin general wind cold cough, chronic bronchitis, deficiency and cold asthma, kidney deficiency and impotence, abdominal cold pain, body weakness and fear of cold, waist and knee soreness, face yellow muscle thinness, qi and blood loss, post-illness or postpartum body deficiency and other deficiency have ** and tonic effect, the most suitable for winter consumption, so it is known as the winter eggplant Qicha side loss tonic, which is very popular with people.

How to keep the fried lamb tender:

1. Don't cut the outer loin of the lamb too thinly, otherwise as soon as it is put into the pot, the water will run out, and the mutton will not be tender.

2. When sizing, put 400 grams of meat, put 2 grams of baking powder, and make the mutton hair like bread.

3. After putting baking powder, be sure to beat more water, beat hard, and then put soy sauce and cooking wine; Salt and dry starch grasp well.

4. Pour in a large amount of raw oil, wrap all the mutton slices, ensure that the water does not flow out, and the baking powder should be sent for 30 minutes.

5. Put normal oil in the pot and put in the garlic slices first; Place the carrots on top of the lamb and hold them until the bottom is charred and then flip.

Through the above five processes, the taste of the lamb can be kept tender and delicious.