A dish of tender, fresh and fragrant, slightly onion flavorful,
Fried lamb with oily sauce and endless aftertaste, just palm
The combination of holding the heat and the seasoning is not at all made
Difficulty, precautions, and tips in the recipe at the end of the tip
All have a summary. I believe this is definitely a must-have at the table in winter
A home-cooked dish.
My favorite summer is coming again ~ I miss the appetizer too much
The appetizer and refreshing cold beer ~ today first
Teach everyone a wine dish - fried lamb with green onions, for welcome
Prepare for summer! There is also the Yanjing U8, which was recently ann by a friend
Leigh's new beer, first of all easy to pull the bottle cap this detail small
The design attracted me, I didn't expect the taste to be good, value
De Amway to everyone ~ not much to say, let's learn first
Let's cook!
Ingredient list
Lamb fillets 250 g
1 white shallot
Ginger 3 tablets
Salt 3 g
White pepper 1 g
2 scoops of soy sauce
2 scoops of cooking wine
Half a scoop of starch
1 scoop of sesame oil
Sugar 4 g
Step 1
Ingredients: Lamb slices: 250 g, green onion white: 1
Root, ginger: 3 slices, salt: 3 g, white pepper: 1 g,
Soy sauce: 2 scoops, Cooking wine: 2 scoops, Starch: 1/2 tablespoon, fragrant
Oil: 1 scoop of sugar: 4 g.
Step 2
After the lamb slices are thawed, washed, dried and added
Marinate salt and white pepper for 10 minutes. Set other tones
Pour the ingredients into a bowl and stir well, stir the sauce of the bowl and set aside.
Step 3
Wash the green onion and cut into diagonal knife segments. Add a little to the pan
In the oil, first sauté the green onion and set aside. Do not sauté the shallots
To be too old, as long as the aroma of green onions can be, simmer the green onions in advance
The purpose of stir-frying is to shorten the later stir-fry as much as possible
Time to keep the lamb tender in taste. At this time in the slices of meat
Sprinkle a little dry starch on top and grasp well.
Step 4
Start the pot again, use ginger shredded to simmer the pot, and the oil is hot and smoke comes out
When pouring lamb slices over high heat, quickly slide and stir-fry.
Step 5
When the meat slices change color from red to white, pour in the green onion.
Step 6
Cook in a bowl of juice, stir-fry quickly, and turn off the heat immediately after evenly
wok.
Step 7
The meat is smooth and tender, fresh and fragrant.
Step 8
As long as you master the combination of heat and spices, believe you too
Can make fried lamb with fragrant shallots
1 Lamb should not exceed 300 grams, the amount should not be large. The amount of lamb is too large, so that the firepower is immediately reduced, and the meat is easy to soup
2 Lamb slices should not be cut too thinly, about a dime of a coin can be, so that the taste is softer and tenderer. 3 The lamb is marinated in advance to the bottom flavor, and the dry starch is grasped before stir-frying to prevent de-pulping.
4. The pot should be heated, the meat is fried with high heat after the pot, and the meat is immediately out of the pot, so that the tender taste can be guaranteed.
5. The stir-frying process should be fast. I'll sauté the shallots here and mix them with the half-cooked lamb to greatly shorten the stir-frying time.
6. The sauce should be prepared in advance with the bowl of juice and poured together to shorten the stir-frying time.