Sauted mutton with Scallion(lu cai cong bao yang rou ding )

Sauted mutton with Scallion

Introduction:

"Sauteed mutton with Scallion" is a classic halal dish in Shandong Province. It is a dish with local characteristics, which is made by the "sauteed" method commonly used in Shandong cuisine. Sauteed mutton with Scallion takes mutton as the main material, and the method is very simple. My grandmother is a Hui nationality. She loves me since she was a child. Let's express my filial piety with this plate of tender and refreshing mutton

Production steps:

Step 1: wash the scallion, leave the scallion white (about 100g), and cut it into 3cm long sections obliquely; take a small bowl, first add 1 / 3 tbsp (= 1 tbsp, 3G) potato starch and 2 tbsp (30ml) water, stir well, then add 1 tbsp Huadiao wine, 1 / 2 tbsp salt and raw water, and mix them into flavor juice;

Step 2: soak the mutton in the bleeding water, clean it, and cut it into small pieces about 1.5cm in size;

Step 3: put the diced mutton into the pot, add 2 tbsp of Huadiao wine, and marinate for 10 minutes to remove the smell;

Step 4: first add 2 tbsp potato starch into 2 tbsp (30ml) water, stir well, then add 1 tbsp salt and 1 / 2 tbsp sugar, finally add egg white into mutton dice, stir well, marinate for 20 minutes, taste well;

Step 5: heat the oil pan to 60% heat (160-180 ℃), put in the pickled mutton dice, and quickly spread it with chopsticks;

Step 6: deep fry for 30 seconds, remove and drain oil for use;

Step 7: add salad oil to wok, heat to 50% heat, add scallion and saute until fragrant;

Step 8: stir fry the diced mutton and add the sauce;

Step 9: finally pour in sesame oil, then out of the pot.

Materials required:

Lean mutton: 400g

Scallion: 2 (150g)

Egg white: 1 piece

Potato starch: 21 / 3 tbsp (21g)

Shaoxing Huadiao wine: 3 tbsp (45ml)

Table salt: 11 / 2 tsp (9g)

Soy sauce: 2 tsp (10ml)

White granulated sugar: 1 / 2 tsp (3G)

Sesame oil: 1 tsp (5ml)

Precautions: 1. Soak mutton in warm water for about 3 hours, and change the water every 30 minutes, which can remove the fishy smell; 2. Marinate mutton with starch and egg white, which has good water holding effect and tender taste; 3. Heat it with high fire when frying, so that the mutton will break quickly; when frying mutton, add juice, and then turn to medium heat, which will help mutton taste better;

Production difficulty: simple

Technology: explosion

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Lu Cai Cong Bao Yang Rou Ding