Minced mutton with pickled mustard(zha cai yang rou mo )

Method of minced mutton with pickled mustard:

Raw materials for making mustard mustard and minced mutton:

100g lean mutton, 100g pickled mustard, 1 red pepper, 1 scallion, 1 ginger, 9 garlic

Seasoning for making mustard mustard and minced mutton:

Edible oil 30g; sesame oil 3 tsp (9g); soy sauce 3 tsp (9g); cooking wine 2 tsp (6g); monosodium glutamate 1 / 2 tsp (1.5g)

Processing steps of pickled mutton powder:

1. Wash mutton and chop it to pieces; chop mustard mustard mustard and soak it in warm water to make it salty, then drain it; wash and chop red pepper; wash and chop green onion, ginger and garlic;

2. Put the frying pan on the fire, add the edible oil, when the oil is hot, add the minced meat and stir fry. After the minced meat is dispersed, add the onion, ginger, cooking wine, soy sauce, garlic, pepper, mustard, monosodium glutamate, add the sesame oil and stir well.

The characteristics of pickled mutton are as follows

Taste mellow, appetizer.

To make pickled mutton, we should pay attention to:

When frying mutton, the oil temperature must be hot enough, otherwise the mutton is easy to stick to the pot.

Minced mutton with pickled mustard

Minced mutton with mustard tuber is a delicious food, which is made of thin mutton, mustard tuber, red pepper and so on.

The practice of minced mutton with pickled mustard

Material Science

100g lean mutton, 100g pickled mustard, 1 red pepper, 1 scallion, 1 ginger, 9 garlic,

Seasoning

30 g edible oil, 3 tbsp sesame oil, 3 tbsp soy sauce, 2 tbsp cooking wine, 1 / 2 tbsp monosodium glutamate,

practice

1. Wash the mutton and chop it into pieces,

2. Chop the mustard mustard into small pieces, soak it in warm water to make it salty, then drain it. 3. Wash the red pepper and cut it into small pieces,

4. Wash and cut green onion, ginger and garlic,

5. Put the frying pan on the fire, add the edible oil, when the oil is hot, add the minced meat to stir fry. After the minced meat is dispersed, add the onion, ginger, cooking wine, soy sauce, garlic, pepper, mustard, monosodium glutamate, add the sesame oil and stir well.

characteristic

Taste mellow, appetizer.

The chef knows everything

When frying mutton, the oil temperature must be hot enough, otherwise the mutton is easy to stick to the pot.

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Chinese PinYin : Zha Cai Yang Rou Mo