Sauted mutton with Scallion(cong bao yang rou ding )

Fried mutton with Scallion

Raw materials for sauted mutton with Scallion

500g mutton, 1 egg (weight about 50g), 100g scallion, 20g refined salt, 10g soy sauce, 15g Shaojiu, 15g monosodium glutamate, 10g wet starch, 25g peanut oil and 15g sesame oil.

Processing steps of sauted mutton with Scallion

Cut the mutton into 1.2 cm thick slices, cross knife on both sides (depth is 1 / 3 of the thickness of the meat), cut into 1 cm long strips, and then cut into cubes, put into a bowl, add refined salt, egg white, wet starch, 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 the frying pan. When it is 60% hot on a high heat, add diced mutton, spread it with a hand spoon, then stir it with scallion, and quickly remove it. 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, stir fry the sauce, pour in sesame oil, turn it over a few times, and then quickly out of the pot.

Characteristics of sauted mutton diced with Scallion

Mutton is smooth and tender, delicious but not smelly. It's full of oil and juice, and has a long aftertaste.

Sauted mutton with Scallion

Fried mutton with scallion is a famous traditional dish in Shandong Province. The mutton is smooth and tender, the scallion is fresh and fragrant, and the oil is smooth and bright. Mutton is the main material of sauted mutton with scallion. The method of sauting mutton diced with scallion is very simple. It is suitable for people with deficiency of body and cold stomach.

Basic information

Category: private food nourishing recipes limb cold fear cold recipes winter health recipes malnutrition recipes

Food: Chinese food

Taste: the mutton is smooth and tender, the scallion is fresh and fragrant, and the oil is bright.

Production method

Practice 1

Main ingredient: mutton (lean) 250g

Accessories: 250g green onion

Seasoning: egg white 30g cooking wine 15g soy sauce 2G salt 2G monosodium glutamate 1g starch (PEA) 18G sesame oil 5g peanut oil 50g

Production method

1. Wash the mutton, remove the fascia, cut it into 1.3cm thick pieces, cut both sides into a cross knife, then cut it into 1.3cm wide strips, and then cut it into small pieces. 2. Put the diced mutton in a bowl, add 20g of fine salt, egg white and starch (10g of starch and 10g of water) and mix well. Peel off the old leaves, cut off the roots, and then cut into 1.7 cm long sections.

3. Heat the frying pan over a high heat, pour in peanut oil, and when it is 60% hot, add diced mutton and lubricating oil, spread it with an iron spoon, and then spread it with scallions, and then quickly pour out the oil with a leaky spoon.

4. Heat 25g of oil in the original pot, pour diced mutton, scallion section, add fine salt, soy sauce, rice wine, monosodium glutamate, and 15g of starch (8g of starch and 7g of water) to thicken, pour sesame oil on it, turn it over a few times, and then put it in a pot.

Production tips: due to the oil process, about 500 grams of peanut oil should be prepared.

Practice 2

Raw material: 500g mutton. One egg (weighing about 50g), 100g green onion, 20g refined salt, 10g soy sauce, 15g Shaojiu, 15g monosodium glutamate, 10g wet starch, 25g peanut oil and 15g sesame oil.

Operation:

1. 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;

2. Cut one green onion into two, change the scalpel into 1.2 cm section for standby, take an empty bowl and put in refined salt, soy sauce, Shaoxing wine, monosodium glutamate and wet starch, mix well to make juice;

3. Put peanut oil into a frying pan and heat it to 60% heat (about 150 ℃), then add diced mutton and stir it up with a hand spoon. B. add scallion and stir it up. Remove quickly;

4. Leave a small amount of oil in the pot, heat it with high heat, stir fry diced mutton and scallion, then pour into the bowl and stir fry the sauce, pour in sesame oil, turn it over a few times, and then quickly withdraw from the pot.

Nutrition analysis

1. Mutton (thin): mutton is warm and often eaten in winter. It can not only increase body heat and resist cold, but also increase digestive enzymes, protect stomach wall, repair gastric mucosa, help digestion of spleen and stomach, and play an anti-aging role. Mutton is rich in nutrition, which is good for pulmonary tuberculosis, tracheitis, asthma, anemia, postpartum deficiency of both qi and blood, abdominal cold pain, body deficiency, chills, malnutrition and waist pain It has the functions of tonifying kidney and strengthening yang, tonifying deficiency and warming the middle. It is suitable for men to eat frequently.

2. Scallion: the main nutrients of scallion are protein, carbohydrate, vitamin A (mainly contained in green scallion leaves), food fiber, phosphorus, iron, magnesium and other minerals. Green onion, like onion and scallion, contains allyl sulfide. Allyl sulfide can stimulate the secretion of gastric juice and promote appetite. At the same time, when taken together with foods with more vitamin B1 content, the starch and sugar contained in vitamin B1 will turn into heat, which will improve the recovery of fatigue. The leaf part of scallion contains more vitamin A, vitamin C and calcium than the white part of scallion. Onion contains a considerable amount of vitamin C, which can relax small blood vessels, promote blood circulation, help to prevent dizziness caused by high blood pressure, keep the brain flexible and prevent Alzheimer's disease. People who often eat scallion, even if fat body fat, but cholesterol is not increased, and strong constitution. Onion contains trace element selenium, and can reduce the content of nitrite in gastric juice, which has a certain role in the prevention of gastric cancer and a variety of cancers. Scallion contains volatile oil and capsaicin with pungent smell, which can remove the peculiar smell in greasy dishes such as fishy smell, produce special aroma, and has strong bactericidal effect, which can stimulate the secretion of digestive juice and enhance appetite. Volatile capsaicin also through sweat glands, respiratory tract, urinary system discharge can slightly stimulate the secretion of related glands, and play the role of sweating, expectorant, diuretic. It is one of the traditional Chinese medicines for treating cold. Onion can also reduce blood lipid, blood pressure and blood sugar. If you eat with mushroom, it can promote blood circulation.

3. Egg white: egg white can not only make skin white, but also make skin tender. This is because it is rich in protein and a small amount of acetic acid, protein can enhance the lubrication of the skin, acetic acid can protect the skin slightly acidic, to prevent bacterial infection. In addition, egg clearing also has the function of clearing heat and detoxification.

4, starch (Wan Dou): Wan Dou is rich in high-quality protein and carotene, which can improve the body's resistance to disease and rehabilitation, enhance immune function, prevent the synthesis of human carcinogenic substances, reduce the incidence rate of human cancer. Wan Dou also contains a rich dietary fiber, which can promote the peristalsis of the large intestine, maintain smooth stool, clean the large intestine and prevent constipation. Pea is different from other vegetables in that it contains many substances such as bifurcating acid, gibberellin and phytocoagulant. It also has the functions of antibacterial, anti-inflammatory and enhancing metabolism.

The food is mutual restraint

Egg white cannot be eaten with saccharin, soybean milk and rabbit meat.

Suitable for people

1. Suitable for body deficiency and stomach cold; not suitable for fever, toothache, sore mouth and tongue, cough and spitting yellow phlegm; not suitable for liver disease, hypertension, acute enteritis or other infectious diseases and fever.

2. It is more suitable for mental workers; people suffering from gastrointestinal diseases, especially ulcers, should not eat more; in addition, onion has a strong stimulating effect on sweat glands, and people with axillary osmidrosis should be careful to eat in summer; people with superficial deficiency and hyperhidrosis should also avoid eating; excessive consumption of onion will damage eyesight.

3. People suffering from high fever, diarrhea, hepatitis, nephritis, cholecystitis and gallstones should avoid or eat less; infants should not eat egg white.

Practice guidance

Mutton (thin) practice guidance:

1. Put a few hawthorn or some radish and mung bean when cooking, and put some onion, ginger, cumin and other seasonings when frying to remove the smell;

2. When eating instant boiled meat, it must be thoroughly rinsed;

3. There are many membranes in mutton, which should be removed before shredding, otherwise the membrane is hard after frying, and it is difficult to swallow.

Green onion practice guidance:

1. It's good for your health to eat onion every day. Onion can be eaten raw or cold mixed as a side dish. As a seasoning, it is mostly used in meat, fishy, mutton, and other dishes and soups with peculiar smell. It can also enhance the taste and aroma of dishes and soups without peculiar smell.

2. According to the different main ingredients, it can be cut into scallion segments and mixed with Scallion powder. It is not suitable for frying or frying too long.

3. Scallion leaves are rich in vitamin A and should not be discarded easily.

4. Because the allyl sulfide contained in scallion is volatile, it will lose its effect if it is soaked in water or boiled too long.

5. After adding monosodium glutamate juice to put out the fire, sprinkle with Scallion to make the flavor more delicious and give play to the effect of allyl sulfide.

6. Green onion is taken together with food with high content of vitamin B1. Because it has the function of eliminating odor, it is necessary to use scallion to flavor dishes with fishy smell, such as pork or mutton.

How to make egg white

When you need to use egg white, you can prick a hole at both ends of the eggshell with a needle, the protein will flow out of the hole, and the egg yolk will remain in the eggshell; you can also roll paper into a funnel, put a cup or bowl under the funnel mouth, open the egg and pour it into the paper funnel, and the egg will be dried

Chinese PinYin : Cong Bao Yang Rou Ding