Cumin mutton(xi bei cai zi ran yang rou )

Cumin mutton

Introduction:

"Cumin mutton is a famous food in Northwest China. Its meat is tender, easy to digest and high in protein. Cumin has the functions of regulating qi, appetizing, expelling wind and relieving pain. This dish is soft and tender, spicy and salty, nutritious and simple. It's very suitable for friends who don't have the conditions to roast meat at home! "

Production steps:

Step 1: soak mutton in warm water for 30 minutes;

Step 2: wash and slice;

Step 3: add raw soy sauce and potato starch to mutton slices and grasp them well by hand;

Step 4: add cumin granules and marinate for 10 minutes;

Step 5: wash the coriander, remove the old stems, yellow leaves and roots, and spread them on the bottom of the plate;

Step 6: add salad oil to the frying pan and heat it to 50-60%. Add mutton and stir fry quickly;

Step 7: change the heat after the mutton changes color, fry the water in the mutton slowly, and add salt to flavor according to personal taste;

Step 8: add cumin powder, chili powder and Zanthoxylum powder to stir fry the flavor;

Step 9: Sprinkle white sesame and mix well;

Step 10: enter the dish and have dinner!

Materials required:

Mutton: 500g

Coriander: 1 plant, about 20g

Soy sauce: 2 tsp

Potato starch: 1 tbsp

Cumin granules: 2 tsp

Salt: right amount

Cumin powder: 1 tsp

Chili powder: 1 tsp

Pepper powder: 1 tsp

Cooked white sesame: 20g

Note: mutton soaked in warm water for several hours, every 30 minutes for water, can remove mutton smell. When marinating mutton, add a little potato starch, the meat will be more tender, but do not add too much, otherwise it will affect the taste.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: cumin

Chinese PinYin : Xi Bei Cai Zi Ran Yang Rou