<h1 class="pgc-h-arrow-right" data-track="1" > fried lamb with green onion, blanched or marinated first? All wrong, master the right method, fresh and tender</h1>
There are many ways to make lamb, some people like to make lamb soup, some people like grilled lamb chops, some people like to eat lamb kebabs, but I prefer the following dish - fried lamb with green onions. Although the texture of green onions is very strong, many people can't accept it, but the taste of fried lamb made of green onions is really unfinished.
Especially in autumn and winter, the weather is relatively cold, and this time is more suitable for eating lamb. Mutton has a strong tonic effect, healthy and warm supplement, and the elderly and children can eat it with confidence. Stir-fried with green onions, and then a bowl of rice to eat together, the lamb is smooth and tender, fresh and fragrant, eat a mouthful of endless aftertaste, this dish is very popular in the restaurant.
But the fishy taste of lamb is relatively large, so before we cook, do we need to blanch the water first, or do we add spices to marinate first? Later, after several operations, I learned that whether it was boiled or pickled, it was the wrong way to do it, and today I taught everyone the correct method, and the frying was fragrant and tender.
<h1 class="pgc-h-arrow-right" data-track="14" > [fried lamb with green onions].</h1>
Ingredients: shallots, fresh lamb/lamb rolls, ginger, sugar, trinity, cumin, salt, soy sauce, cooking wine
1, first of all, we prepare the green onion, cut into slightly thicker shreds, and then prepare the right amount of lamb, both you can buy fresh lamb slices, you can also use lamb rolls directly, I prefer to use lamb rolls, more convenient.
2, next we prepare a bowl, ready to mix a sauce, because this dish takes a relatively short time, so the preparation work should still be done, to prevent a moment of stir-frying when the hands are busy. Add 1 spoonful of cooking wine, 1 spoonful of sugar, a pinch of salt, 3 spoonfuls of light soy sauce to the bowl, and finally add the appropriate amount of thirteen spices and cumin, stir and set aside.
3: Next cut some ginger, then cook the oil, after the oil is hot, first put the ginger shreds into it and fry until fragrant, then pour the lamb rolls and the cut scallions into the pot together, turn on the heat and stir-fry quickly. There is no need to fry ha separately, and there is no need to worry about the lamb being undercooked, or the phenomenon that the green onions are over-fried.
4, stir-fry until the lamb changes color, we will pour the sauce just prepared into it, continue to keep the high heat and stir-fry for a while, after frying well, you can get out of the pot. If you want to be more fragrant, you can also sprinkle a moderate amount of white sesame seeds and serve them on the table.
Cooking Tips:
When making this dish, the lamb does not need to be blanched or marinated. Because after boiling the water, the aroma of the lamb is reduced, and the tenderness of the lamb is destroyed. Pickling, although it can reduce a little fishy taste, but will lead to a lot of water when frying, it is also not delicious.
When making fried lamb with green onions, directly put the lamb and green onions together, pour them into the pot and stir-fry together.