Lamb is delicious, as we all know, the hand-grabbed lamb in the north, roasted whole lamb is proud, but in daily life, we in the Jiangnan region still eat shabu lamb is more common, in addition to eating lamb hot pot, the southern boiled lamb is usually braised, large pieces of lamb with bones together into the pot for a long time, stew until soft rotten. Lamb soup is also added with soy sauce braised, the famous Haining Pu mutton, is braised, early up lamb noodle shop to a bowl of noodles, how much to buy lamb, noodles drizzled with braised lamb soup to make the bottom of the noodle soup, extremely delicious, when Xu Zhimo invited some big literary heroes to his hometown Haining guan tide, the next day specially entertained to eat Pupu lamb noodles. Northerners may not like to add too much soy sauce and sugar to the lamb roasting method, today I come to introduce Beijing's onion fried lamb, obviously is a southerner, my family's most common lamb method is this onion fried lamb.
There are three reasons, one is that the green onion and lamb are a perfect match, the aroma of the green onion and the aroma of the lamb are matched, and the interplay is reflected, one plus one is greater than two, and the family stirs this dish on the fragrant and fragrant, making people eat the fingers; the second is the fast hand, the southerners love to eat stir-fry, a few minutes to fry a plate of steaming dishes, the most suitable for the daily life of office workers, the fried lamb onion is fully in line with the principle of fast and delicious; the third is the use of material economy, buy a large piece of lamb is not cheap, and stew once to eat for many days, there is no need to change the taste, Unlike this fried lamb with onions, the supermarket has ready-made lamb rolls for sale, a box of 250 grams, with a green onion, the price is affordable, buy a meal at a time to eat, no more and no less just right, next week want to eat and then buy.
The method of fried lamb with onions, the key is a "burst" word, the big fire stir-fry, the lamb should be thin, the cutting should be fast, the onion shreds should be fine, the fire of the gas stove at home should be opened to the maximum, the material to be added should be prepared in advance, two or three minutes can be fried a good dish, the lamb is fried to dry incense, and the fire is not so fragrant.
[Stir-fried cumin lamb roll with green onion]
Ingredients: lamb roll 250 g, 1 green onion 120 g
Excipients: oil 20 g, white pepper powder 2 g, cumin powder 2 g, spices 1 g, pepper salt 2 g, light soy sauce 15 g
Step 1, the whole box of lamb rolls bought in the supermarket is very easy to cook, and it is also very easy to stir-fry into the flavor, and the ones cut by themselves are not so thin.
Step 2: Prepare a variety of spices, which personally feel inextricably, otherwise there would be no such aroma as this dish should have.
Step 3, cut the green onion into oblique circles first, and then cut it in pairs to become an eyebrow onion, stir-fry it more finely and easily into the flavor as much as possible with the white part of the green onion, more fragrant. The shredded green onions should be separated to make them thinner, finer and more flavorful.
Step 4, cut the shredded shallots, lamb rolls, and put various seasonings in a small dish, because this stir-fried dish is short in time, one kind of seasoning will be too slow, in order to save time, prepare the seasoning, and it is easy to stir-fry after adding together.
Step 5: Add the right amount of oil to the hot pan, not too much, because the lamb itself still has grease.
Step 6: When the oil is hot enough to smoke, add the lamb roll and stir-fry quickly, about 30 seconds
Step 7: When the lamb changes color, immediately add the seasoning prepared in advance and stir-fry together to taste
Step 8: Sauté for another 30 seconds until the lamb dries and the seasonings are eaten thoroughly
Step 9: Add the shredded green onion
Step 10: Add a large spoonful of light soy sauce to season, stir-fry evenly to start cooking, and it will take 30 to 40 seconds.
Step 11, stir-fry this dish throughout the fire, the time is very short, but especially fragrant, especially flavorful, do not fry the green onion until it is soft and collapsed.
My lamb is often eaten like this, meat and vegetarian collocation, the time is very short, come home from work in the evening, within a few minutes, it is a plate of fragrant and delicious dishes.