How to make Shandong famous dish crispy lamb? The head chef teaches you by hand that the lamb is tender and fragrant in your mouth. Dear good friends, hello everyone, I am Chef Jiang Yizhou, today is the time to share the food with you, are you ready?
I believe that many friends, have heard of Shandong famous dish crispy lamb, and stewed lamb, fried lamb tendon taste is different, crispy lamb in the mouth is melted, soft and tender and fragrant, especially suitable for the elderly, children, used to eat and wine are very suitable, today, I will share with you Shandong famous dish crispy lamb family method, simple operation, lamb into the mouth is melted, well, nonsense is not much to say, then directly to everyone on the dry goods.
< h1 class= "pgc-h-arrow-right" > first of all the preparation of raw materials. </h1>
Half a catty of fresh leg of lamb, a little sweet potato starch, a little salt, a little pepper, an egg, a little star anise, a little green onion and ginger, a little cooking wine, a little oyster sauce, a little soy sauce, a little coriander.
<h1 class="pgc-h-arrow-right" > next is the production process. </h1>
1, first of all, we will fresh leg of lamb, wash the blood with water, then cut into thin slices, put in the basin to start marinating, add 10 grams of refined salt, pepper 20 grams. Beat into the egg one to stir it well, and then put in the sweet potato starch 100 grams, and then stir it well for later, everyone should pay attention to the sweet potato starch can be soaked in water in advance, and then mixed with the lamb, otherwise when frying, the sweet potato starch is easy to fry the pan, so that the hot oil splashes on us, this, we all have to keep in mind, next, we start to make it on the fire.
2, first of all, we burn the pot wide oil, the oil temperature rises to 60% heat, the lamb wrapped in starch, in turn into the pot, fried until the golden hard shell, fished out of the yard in the bowl for backup, everyone pay attention, this step of the mutton, must be put piece by piece, otherwise the lamb is easy to stick together, resulting in the taste of green vegetables is not delicious.
3, then we clean the pot, add a little bottom oil, put the star anise into the pot and fry the aroma, stir-fry the incense and then put the cut onion and ginger slices, then stir-fry the incense, add 5 grams of oyster sauce, 5 grams of soy sauce, then add a spoonful of water to boil, boil and pour in the bowl with lamb, seal the plastic wrap and steam for 40 minutes. After 40 minutes, remove the plastic wrap and fasten the lamb on the plate. Sprinkle with chopped parsley and serve.
<h1 class="pgc-h-arrow-right" > next is the production points. </h1>
1, lamb in the marinade only need to put fine salt, pepper, eggs, starch can be, remember not to put chicken essence, monosodium glutamate and other spices, otherwise it will destroy the umami taste of the lamb itself, this, we must keep in mind.
2, the star anise, green onion, ginger after frying, just add 5 grams of oyster sauce, 5 grams of soy sauce seasoning, add a spoonful of water to boil, the same can not put chicken essence MSG, salt, otherwise the taste will be too salty, this, we must all keep in mind.
Well, thank you friends for your patience to read, if you like this article, then please like the comments, and share it, let more good friends see it, I am Chef Jiang Yizhou, we will see you next issue.