Details of processing and taste characteristics of fried mutton with Scallion(xiang jie cong bao yang rou de zhi zuo xi jie ji kou wei te dian )

Details of processing and taste characteristics of fried mutton with Scallion

Introduction:

"It's getting cold, and it's time to make up for it. Mutton is the first choice, this season's scallion taste is also very good drop, so today we use them to match the production of a classic dish! That's "fried mutton with Scallion"

Production steps:

Step 1: first cut the mutton into coin thick slices, then add water to soak the blood

Step 2: take out the water and add salt, cooking wine and pepper to the dried mutton slices

Step 3: add egg white and wet starch, mix well, add a little peanut oil, and keep fresh in refrigerator for 10 minutes

Step 4: remove the old skin and leaves of scallion, wash and cut it into oblique slices, and cut the green pepper into slices;

Step 5: when the oil is heated to 50% heat, pour the pickled mutton slices into the pot and quickly disperse the oil with chopsticks

Step 6: when the meat is white and cooked, pour in the leakage control oil

Step 7: leave a little oil in the pot, then add scallion slices and pepper slices and saute until cooked

Step 8: add the rice sauce and vinegar

Step 9: stir well

Step 10: like to eat spicy, and then pour some chili oil can be out of the pot plate!

Materials required:

Mutton: 400g

Scallion: 200g

Peppers: 100g

Egg white: half

Soy sauce: 10g

Cooking wine: 5g

Rice vinegar: 3 G

Pepper: 2G

Salt: right amount

Starch: right amount

Chili oil: right amount

Peanut oil: right amount

Sugar: 3 G

Precautions: 1. If you want to fry the mutton fresh and tender, try to choose the hind leg meat or tenderloin meat without tendons. Cut the mutton horizontally. This kind of mutton is tender and should not be cut along the silk. The cut mutton is chewy. 2. The second step is how to marinate the mutton. The mutton must be soaked with blood and dirt before marinating. This kind of mutton has small smell and white color. Pickled mutton must be pickled according to the steps, so that the mutton will taste good. 3, the reason why the sauce should be adjusted ahead of time is not to paste the pot in order to stir fry lamb slices. 4. The most important point is that when frying onion slices, you must stir out the smell of onion! Otherwise this dish will fail! ~The benefits and characteristics of this dish to human body are as follows: it mainly has the functions of strengthening yang, strengthening waist, strengthening kidney, tonifying deficiency, nourishing body, smoothing and tender mutton, not smelly and juicy. The meat is tender with strong onion flavor.

Production difficulty: ordinary

Technology: explosion

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Xiang Jie Cong Bao Yang Rou De Zhi Zuo Xi Jie Ji Kou Wei Te Dian