Sauted mutton with Scallion(qing zhen cai cong bao yang rou )

Sauted mutton with Scallion

Introduction:

"Fried mutton with Scallion" is a traditional halal dish in old Beijing. Its cooking is mainly based on the combination of fire and seasoning. When making this dish, some friends like to use starch to make mutton and then stir fry it. They think it tastes tender. In fact, this is not correct. Although the pulp meat is smooth and tender, it has a strong smell. This is because the starch seals the meat and the smell can't be emitted. This dish tastes like mutton. It's not good to add to the snake in the making. Fried mutton with scallion, the main highlight of a "explosion" word, the meat in the pot to use the fire quickly cooked meat, is the most authentic production of the correct method of fried mutton with scallion. The cookers used in restaurants or hotels are relatively large, and the firepower emitted by the burners is awesome. Making this dish is relatively easy. However, the cooking utensils used in the family are relatively small, and the firepower can not be reached. For example, the firepower of mutton made more than one Jin will be reduced immediately, and the meat is easy to produce soup, so the quality of the dishes is not easy to grasp. In fact, as long as you master three points, you can reach the quality and level of the hotel. First, the mutton should not exceed 300g, and the quantity should not be large. Second, you should mix the meat with seasonings in advance. Third, you should heat the pot, stir fry the meat with high heat, and the meat will be out of the pot immediately. This can ensure the quality of the dishes. In fact, the key to stir frying is the speed of cooking. Saute mutton with scallion, usually I choose the hind leg meat of sheep and slice it by myself. Mutton slices are not suitable for the market, but they are not of good quality. Mutton slice can't be too thin, about a dime thick. It doesn't matter if the meat is a little fat, it will taste more fragrant. Scallion, to choose the white parts of Shandong scallion, first cut the scallion into hob pieces with a knife, and then peel off each layer of scallion skin by hand to make it loose and flaky, so that it is easy to be heated evenly and cooked quickly. With this method, the scallion can be broken immediately after being put into the pot, and it is not easy to collapse, and it will be crisp to eat. Well, no more wordiness. Let's practice next. "

Production steps:

Step 1: mutton code flavor; add shredded ginger and a little Shaojiu into mutton.

Step 2: add appropriate amount of soy sauce, 300 grams of mutton slices with soy sauce about 25 grams.

Step 3: sprinkle a little more salt.

Step 4: sprinkle a little MSG and pepper.

Step 5: finally add about 15g sugar.

Step 6: after putting the seasoning on the mutton, grasp it with your hands repeatedly to make all the seasonings feel dry when inhaled into the mutton, then pour in an appropriate amount of sesame oil to mix and marinate for 5 minutes.

Step 7: heat up the wok, add proper amount of cooking oil (it's better to use peanut oil), heat until 80% hot, pour in the mutton, and quickly stir up the mutton slices with chopsticks.

Step 8: change color of mutton, add scallion, stir fry quickly with high heat.

Step 9: cook a few drops of vinegar along the edge of the pan and stir well.

Step 10: stir well and then take out the pot.

Materials required:

Hind leg: 300g

Scallion: 150g

Shredded ginger: 15g

Shaojiu: 15g

Soy sauce: 25g

Refined salt: 2G

MSG: 2G

Pepper: 0.3 g

Sugar: 15g

Vinegar: 10g

Sesame oil: 20g

Cooking oil: proper amount

Note: this dish features: the color is oily and beautiful, the meat is rich and attractive, with a little bit of soup, the meat is tender and crisp, the mutton is delicious and fragrant, suitable for drinking. Warm tips: 1. When marinating meat, if you use raw soy sauce, you can add a few drops of old soy sauce to make it lighter. If you use northern soy sauce, you don't need old soy sauce. The compound flavor of pickled products should be salty and fresh with a slightly sweet aftertaste. 2. When making meat at home, it is recommended to use chopsticks to disperse the meat after it is put into the pot. In this way, the meat can be dispersed quickly. The faster the meat is dispersed, the more evenly it will be heated. It can be broken when it is stir fried quickly and evenly after it is put into the pot. 3. Vinegar should be put last. Instead of pouring vinegar on the meat, it should be cooked along the edge of the pot to make the vinegar volatilize a little faster. It has a light vinegar aroma and no extra sour taste. The final product taste of fried mutton with scallion is a complex taste with different levels. You can taste the flavors of several seasonings used after eating, but you can't highlight them separately. It's the most authentic "fried mutton with Scallion". This old Beijing traditional halal dish "fried mutton with Scallion" is ready for your reference!

Production difficulty: simple

Technology: explosion

Ten minutes: Making

Taste: salty and fresh

Chinese PinYin : Qing Zhen Cai Cong Bao Yang Rou