Sauteed Sliced Lamb with Scallion(cong bao yang rou )

Fried mutton with Scallion

Raw materials for making fried mutton with Scallion

200g mutton, 200g scallion, 1 clove garlic, a little pepper powder, 20g yellow rice wine, 50g soy sauce, a little salt, a little vinegar, a little raw oil, 50g sesame oil.

Processing steps of fried mutton with Scallion:

1. Remove the tendons of mutton leg and cut it into large slices; cut the scallion into small pieces and stir fry it into slices.

2. Mix scallion pieces, raw oil (or lard), soy sauce, salt, wine, pepper powder and leg slices in a bowl.

3. When boiling the oil, sesame oil and garlic (broken) to high heat, pour the ham slices, Beijing onion and other materials into the bowl, and quickly explode a few times with big fire, then add a little sesame oil and vinegar to start the pot.

Characteristics of fried mutton with Scallion

Fragrant and tender, no mutton.

Sauteed Sliced Lamb with Scallion

Sauted lamb slices with Scallion (< isaut é ed lamb slices with Scallion), < / I belongs to Shandong cuisine, which is one of the classics of Shandong cuisine. It has the effect of tonifying yang, strengthening waist and kidney, tonifying deficiency and nourishing body. The mutton is smooth and tender, delicious but not smelly, and full of juice. The meat is tender and slightly scallion flavored.

Introduction to dishes

"Fried mutton with Scallion" is a traditional dish of Shandong cuisine, and its cooking effort is mainly in the match of fire and seasoning. This dish originally tastes like mutton, but it's not good to add to the cake in the production. Fried mutton with scallion, the main highlight of a "explosion" word, the meat in the pot to use the fire quickly cooked meat, is the most authentic production of the correct method of fried mutton with scallion. Because the stove used in the family is relatively small, the firepower can not reach, such as the production of more than a jin of mutton firepower will immediately reduce, meat is easy to soup, so the quality of the dish is very difficult to grasp. In fact, as long as you master three points, you can achieve a very high quality. First, the mutton should not exceed 300 grams, and the quantity should not be large. Second, you should mix the meat with seasonings in advance. Third, you should heat the pot, stir fry the meat with high heat, and the meat will be out of the pot immediately. In this way, the quality of the dish can be guaranteed. In fact, the key to stir frying is the speed of cooking. Saute mutton with scallion, generally choose the hind leg meat slice of sheep. Mutton slice can not be too thin, about a dime thick can be, so the taste will be more fragrant. Scallion, to choose the white parts of the scallion, first cut the scallion into hob pieces with a knife, and then peel off each layer of the scallion skin by hand to make it loose and flaky, so that it can be heated evenly and cooked quickly. With this method, the scallion can be broken immediately after it is put into the pot, and it is not easy to collapse the seedling, and it will taste crisp.

Production method

Method 1

Make food

300 grams of sliced mutton, 30 grams of onion, 8 scallions, 4 garlic petals, proper amount of starch,

45 g edible oil, 2 tbsp sesame oil, 1 tbsp soy sauce, 1 / 2 tbsp white vinegar, 3 tbsp sugar, 1 tbsp monosodium glutamate,

Production process

1. Stir mutton with soy sauce, monosodium glutamate and starch, marinate for 10 minutes, then pour out the excess juice and drain.

2. Wash onion and cut into pieces, wash garlic and slice, wash scallion and cut into sections.

3. Add oil to the pan, heat it, pour in mutton, stir fry for 1 minute, and remove.

4. Add oil to the frying pan, pour in onion, garlic and scallion, stir for 2 minutes until fragrant, stir fry the roasted mutton together, and add white vinegar, sesame oil and sugar.

5. Stir fry all the ingredients in the frying pan for 2 minutes, then put them into the pan evenly, heat them over high heat, thicken them with water and starch, and let them out.

characteristic:

The meat is tender with Scallion fragrance and bright red color.

Chef one touch:

Scallion must be fried thoroughly, otherwise the flavor of scallion can't come out completely.

Method 2

Slice the mutton into 1.2 cm thick slices, cross knife on both sides (depth is 1 / 3 of the thickness of the meat), cut it into 1 cm long strips, then cut it into cubes, put it into a bowl, add refined salt, egg white and wet starch, and mix well. Cut one green onion into two, change the scalpel into 1.2 cm section and set aside. Take an empty bowl and add refined salt, soy sauce, Shaoxing wine, monosodium glutamate and wet starch. Mix well to make a sauce. Put peanut oil into a frying pan and heat it to 60% heat (about 150 ℃). Add diced mutton and stir it up with a spoon. B. add scallion and stir it up. Remove quickly. Leave a small amount of oil in the pot, heat it with high heat, stir fry diced mutton and scallion, then pour into a bowl and stir fry the sauce, pour in sesame oil, turn it over a few times, and then quickly withdraw from the pot.

Method 3

1、 Cross the leg of mutton to muscle, cut into large slices; Beijing onion cut into rotary knife pieces, stir fry will become pieces.

2、 Mix Beijing onion, raw oil (or lard), soy sauce, salt, wine, pepper powder and leg slices in a bowl.

3、 When cooking in a frying pan with raw oil, sesame oil and garlic (broken), pour in the ingredients such as leg slices and scallion in the bowl, and then explode quickly with a big fire. Add a little sesame oil and vinegar to start the pot.

Method 4

Make food

Mutton slices (500g), egg (1), green onion (half root), ginger (3 pieces) marinade: salt (1 / 2 tbsp), egg white (1), raw powder (1 tbsp), water (1 tbsp)

Sauce: soy sauce (1 tbsp), salt (1 / 3 tbsp), cooking wine (1 tbsp), chicken powder (1 / 3 tbsp), raw powder (1 / 2 tbsp), water (3 tbsp)

Seasoning: oil (5 tbsp), cooking wine (1 tbsp), sesame oil (1 / 2 tbsp)

Production process

Add 1 / 2 tbsp salt, 1 egg white, 1 tbsp cornstarch and 1 tbsp water to the mutton slices. Marinate for 10 minutes.

Wash the scallion, cut off the head and slice it obliquely.

Three sauces. In an empty bowl, mix 1 / 3 tbsp salt, 1 tbsp soy sauce, 1 tbsp cooking wine, 1 / 3 tbsp chicken powder, 1 / 2 tbsp raw powder and 3 tbsp water.

4. Sprinkle 5 tbsp oil in the pan and heat up. Pour in scallion and ginger slices and stir fry for 1 minute. Pour in mutton slices and stir fry for 1 minute. Pour in 1 tbsp cooking wine and 1 / 2 tbsp sesame oil and stir fry until the meat turns white

5. Pour in the sauce, stir fry and season, then you can get out of the pot!

Method 5

Make food

300g mutton shoulder, 3 scallions, 1 teaspoon cooking wine

Salt 1 / 2 tsp sugar 1 / 2 tsp pepper 1 tsp

1 tsp sesame oil, 1 / 4 tsp monosodium glutamate, 1 tsp vinegar

Production process

1. Scallion cutting hob block for standby.

2. Cut the mutton into thin slices with uniform thickness.

3. Marinate mutton with seasoning and half amount of scallion for 1-2 hours.

4. Heat the pan to very hot, pour in the cooking oil, heat it to smoke, and stir fry the pickled mutton in the fire.

5. Stir fry quickly after adding the other half of scallion.

6. Finally, cook vinegar along the edge of the pot.

Method 6

Make food

Main ingredient: mutton (hind leg) 200g

Accessories: 100g scallion

Seasoning: ginger 5g, peanut oil 30g, garlic 10g, sesame oil 10g, monosodium glutamate 2G, soy sauce 20g, salt 2G, cooking wine 10g, each appropriate amount

Production process

1. Cut the hind leg meat into thin slices

2. Cut scallion into oblique hob pieces, peel ginger and garlic and cut into fine powder

3. Stir fry with high heat, pour in peanut oil and heat it to 70% or 80%. Add mutton slices and beat them up with a hand spoon. Then add ginger powder and cooking wine and stir fry with high heat

4. After the meat is discolored, add onion, refined salt, monosodium glutamate and rice vinegar (vinegar should not be eaten with mutton!) Stir fry with soy sauce

5. When the main ingredient has absorbed part of the sauce, add minced garlic, add sesame oil, stir fry twice with a hand spoon, turn over the spoon and put it on the plate.

Method 7

Make food

Main ingredients: mutton (hind leg) (150g) and scallion (150g)

Seasoning: vegetable oil (25g), sesame oil (5g), soy sauce (15g), garlic (15g), cooking wine (10g), vinegar (5g), ginger juice (5g)

Production process

1. Cut the mutton into 4.5cm long slices.

2. Remove the scallion leaves and leave the scallion white to wash and cut the hob section.

3. Peel, wash and chop the garlic.

4. Heat the oil in the pan, stir fry the meat until it changes color, add cooking wine, ginger juice and soy sauce, and stir until it tastes good

5. Add scallion, garlic rice and vinegar (vinegar should not be eaten with mutton!) Pour in sesame oil and serve.

Method 8

Make food

Raw materials: mutton (net, 200g), Beijing onion (200g)

Seasoning: garlic (1), pepper powder (a little), rice wine (20g), soy sauce (50g), salt (a little), vinegar (a little), raw oil (a little), sesame oil (50g).

Production process

1、 Cross the leg of mutton to muscle, cut into large slices; Beijing onion cut into rotary knife pieces, stir fry will become pieces.

2、 Mix Beijing onion, raw oil (or lard), soy sauce, salt, wine, pepper powder and leg slices in a bowl.

3、 Heat the pan with raw oil, sesame oil and garlic (broken) until it's very hot

Chinese PinYin : Cong Bao Yang Rou