There are many dishes such as sauce bursting, oil bursting, garlic frying, and onion bursting, and the more famous shallot bursting is shallot fried sea cucumber, scallion fried beef, and scallion fried lamb.
Most meats have certain limitations, such as donkey meat, horse meat, lamb, dog meat, and even pork.
For the understanding of mutton, folk say that avoiding cold poison in the cold winter wax moon can replenish yang qi. Many people may not like its strong smell, from the taste, the most primitive way to eat is still the way of grilling.
Speaking of the taste of old Beijing, it is necessary to have the authentic Lu cuisine of "fried lamb with green onions", although it belongs to the Shandong cuisine, but from the perspective of origin, it is inseparable from the halal cuisine of the Beijing area.
；
The aroma of the shallots makes the lamb no longer fishy, and the combination of the two, paying attention to dietary recuperation and replenishment, is perfect. Sometimes, happiness comes so simply, it may be a mouthful of rice meets the right dish.
The proportion of onion and lamb is appropriate, the meat should not exceed one pound, the cutting should not be too thin or too thick, the best choice is leg of lamb or tenderloin.
The onion can not use leaves, must be white, and is a green onion. If the lamb is too expensive, cut more shallots to fill up.
For Chinese, when making food, the most important thing is to grasp the heat, the lack of heat is easy to be sandwiched, and the heat is too strong and easy to burn.
Stir-frying naturally can not use an electric wok, because it can not reach the heat, rapid stir-frying, in order to ensure that the lamb is tender.
The most important thing about fresh lamb is that it cannot be soaked in blood water, if it is soaked in water, it will definitely send firewood, can not eat the tender taste, and the smell is easy to emit.
For the mutton's wind and smell, each has seen it, there are regional customs to speak, there are environmental factors of the variety, there are also family lasting edification, and I like the mutton that is tender with a little smell, after all, the lamb eats hundreds of herbs, the meat is warm, how to do it is delicious.
If you think that the cut lamb is not thin enough and troublesome, then go directly to the supermarket to buy a plate of frozen lamb rolls. If you think that the lamb rolls you buy at the supermarket are synthetic meat, then put the lamb in the refrigerator and then cut it, so that you can cut it very thinly.
Ingredients: Lamb rolls
Accessories: 1 green onion
Seasoning: 1 spoonful of cooking wine, 3 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of sesame oil, 1 spoonful of aged vinegar, 1/2 spoon of peppercorn powder
Fried lamb with green onions, although the green onion is an accessory, but it must be more, the best green onions in the north, the green onions are fragrant, slightly sweet, and it is also the ingredient that perfectly covers the taste of the lamb.
(1) Buy a plate of lamb rolls at the supermarket, tear open the plastic wrap and put it into a large bowl, a spoonful of cooking wine, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of sesame oil, half a spoon of peppercorns, gently grasp and marinate for a while;
(2) Green onion leaves and green onion white, a knife separation, green onion white slices, cut strips, green onion leaves into circles;
(3) A little more oil in the pot, wait for the oil to be warm and smokey, pour in the marinated lamb rolls, stir-fry evenly, wait for the color change, fish out the oil control, the oil remains in the pot;
(4) You can pour some oil to heat, add the shallot white, sauté the aroma to pour in the lamb, add a spoonful of soy sauce, turn on high heat and stir-fry for 20 seconds, add a spoonful of aged vinegar, put in the green onion leaf ring, stir-fry for 10 seconds to get out of the pot.
Cold protection and warmth, for the cold winter, lamb can be described as second to none, high protein not to say, but also tender meat, I think in addition to summer, spring and autumn are good choices.
Fried lamb with green onions, the knife skill must be good, only thin enough to taste, thick may be hard bite can not move. So when I was making it, I chose the supermarket lamb roll, if it is fresh lamb, be sure to remove the fascia, cut thick and moderate, but also need to be properly marinated.
Because of the stir-fry, cooking time is short, so the lamb tenderloin and hind leg meat is the best principle, authentic Lu vegetables fried lamb is best without blanching water, the large pot is high, quickly stir-fry, directly lock the juice in the meat, it is called tenderness.
And the family practice, after all, there is no stove for the eight classics, to be fried. Therefore, some people like to pickle, some like to hang the pulp over the oil and then fry, you can also do it tender and delicious.
Lamb is low in fat, high in protein, not easy to get fat when eaten, perfectly nourishing ingredients, where is the best lamb to eat?
I think it's Xinjiang, Ningxia region. What do you think?
@Toutiao Food @Toutiao Food Alliance