Autumn supplement to eat beef and mutton, a few days ago went to Beijing famous barbecue old brand to eat roast lamb, the original to eat often complain about too many ingredients, often a lot of coriander, this time is a few sporadic roots, think about it suddenly suddenly realized, recently coriander suddenly fried to 50 yuan a pound, no wonder the merchant put less! However, this high price is also unbearable for me, so I rarely buy coriander recently.
Today to go to the vegetable market to buy vegetables, accidentally saw a large number of coriander on the vegetable stall, expensive when the stall owner buys very little, want to come to the price reduction, just casually asked about it, the original 10 yuan a pound! Too cheap to have wood there, can't stand it, immediately bought a handful back. How to eat it? Stir in tiger vegetables? When it was cold, I didn't want to eat cold vegetables, and suddenly remembered the iron plate roast lamb I ate a few days ago, so I made it. Eat lamb in autumn to warm up, easy to absorb, now eat the right time.
Some people may think that there is no hot pot at home, and it is more difficult to grill meat, in fact, if there is a pan at home, it can be used to grill meat, especially the cast iron pan is more ideal. Just buy other ingredients and go home to make a roast lamb!
raw materials:
Lamb slices 8 two, small onion 2 heads, chives 1 two, coriander 4 two (a little too much, forgive me for gluttony Ha), oyster sauce, flower carving wine, salt, cumin
Here's how:
1. First wash and drain the parsley and chives and cut into small pieces. Peel and shred the onion.
2. Add mutton slices with carved wine, oyster sauce, salt and cumin, and marinate for a quarter of an hour. Lamb slices I choose to be fatter, this kind of roasting when the fat is relatively fragrant.
3. Cast iron pan set on fire on high heat, I brushed a layer of oil slightly to avoid sticking to the pan, first put the chives and onions and sauté until fragrant.
4 Then add the marinated lamb slices. This is to constantly flip the lamb slices so that they are heated evenly.
5 And then add some cumin, I really love the taste of cumin.
6After the color of the lamb slices changes, add the coriander and chives and stir-fry for 15 seconds. Use high heat throughout the process, let the cast iron pan maintain the high temperature, let the ingredients quickly roast and cook, if you like, you can make the meat slightly charred and then put the coriander, the taste is better.
I served the pie, and it tasted so fresh.
In this way, there is no hot seed at home, the same taste of roast lamb can also be made, the taste is definitely not lost to the restaurant, the price is not even a third, it is too delicious, added to the cake, you can definitely eat the belly crooked, forgive me, after eating and going to lose weight.