Spicy lamb fillet with cumin(zi ran xiang la sheng dan yang liu )

Spicy lamb fillet with cumin

Introduction:

"Cumin spicy Christmas lamb willow is a home-made snack dishes, like spicy or sweet spicy friends can do, very simple ~! The aroma of cumin and pepper is rich, salty and attractive; after the entrance, you can feel the strong flavor of cumin. Spicy is after spicy, and the salty flavor is too soft, the degree of spicy is slightly spicy, and can highlight the aroma of meat. If you are the owner of a fast food restaurant, this spicy lamb willow is more popular than golden milk steamed bread

Production steps:

Step 1: wash and mince the raw meat. Friends who have meat grinder at home can mince the meat

Step 2: first, mix the marinade and corn starch with half of the ice water to make a premix, then add the premix to the minced lean meat to mix evenly, and finally add the remaining ice water and fat to mix to make the minced meat uniform and viscous.

Step 3: make the meat into a square shape, mainly for the sake of making it easier and easier to cut

Step 4: prepare the meat paste and put it into the refrigerator for freezing. Generally, don't freeze it too long, otherwise it's not easy to cut

Step 5: make the mashed meat into pieces about 5mm thick

Step 6: string the meat into small pieces with bamboo sticks. In order to make the dish beautiful, string one bamboo stick for easy access and starch

Step 7: cut the frozen meat into isosceles triangle and put on a bamboo stick from the bottom to present the shape of Christmas tree.

Step 8: mix the cartoon chicken paste powder and water in the ratio of 1:1.6

Step 9: put the meat into the prepared slurry, make the surface of the meat completely wrapped by the slurry, and drain the slurry until the slurry does not flow down

Step 10: after sizing, put the meat into the bread bran, and wrap the bread bran evenly on the meat.

Step 11: put the prepared lamb fillet into the oil pan, generally use shortening, and the effect is beautiful

Step 12: frying, reference conditions: 170 ℃ ~ 180 ℃ frying for 2 ~ 3 minutes. According to the size and thickness of the meat

Step 13: a home snack is finished, you can share with your children, healthy ~!

Materials required:

Mutton stuffing: 1000g

Marinade: 40g

Corn starch fried flour: 40g

Water: 300g

Cartoon chicken powder: right amount

Note: curing ratio: marinade: water: raw meat = 4:30:100, recommended baking time: 170 ℃ ~ 180 ℃, frying: 2 ~ 3 minutes

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Zi Ran Xiang La Sheng Dan Yang Liu