Fried Nang(chao nang )

Fried Nang

Introduction:

"Fried Nang is actually inspired by fried cake. I went to Hebei n years ago and ate fried cakes in Shijiazhuang. I still remember it. At that time, when I went there, I saw that every restaurant had piled up a lot of high baked dead dough cakes. At that time, I didn't know how to eat the cake, so I pointed to the cake, and the waiter cut a few pieces and brought them to me. When I saw that it was cold, I said I wanted to eat hot cakes, and the waiter took them away immediately. After a while, he brought a big plate of pancakes fried with cabbage and shredded meat. I was silly and asked what it was Ah, the waiter said that this is fried pancake, you want hot pancake, I am speechless, what I want is the kind of pancake just out of the pot, I can't see that the fried pancake is very attractive, just eat it, I didn't expect that the taste is really good, the pancake absorbed the taste of meat and cabbage, it looks more fragrant and softer. I improved Nang this time, and modified it according to the taste of our food. The method is the same as that of fried pancake, which is fried with onion, mutton and celery. The taste is not worse than that of fried pancake. Mutton is a good product for invigorating yang, nourishing essence and blood, treating lung deficiency, benefiting strain and warming stomach. It is an excellent warm tonic

Production steps:

Step 1: Ingredients: Nang mutton, onion, vegetable oil and salt, delicious chili powder, cumin powder and celery

Step 2: cut the Nang into strips

Step 3: take off the skin of onion, cut into shreds, remove the leaves of celery, wash and cut into sections

Step 4: wash mutton and shred

Step 5: stir fry mutton shreds in hot oil to change color

Step 6: add shredded onion and stir fry until fragrant

Step 7: add Nang and stir well

Step 8: add celery

Step 9: add salt

Step 10: stir fry well

Step 11: add cumin powder and capsicum powder, stir well and remove from the pot

Materials required:

Nang: right amount

Mutton: moderate

Vegetable oil: right amount

Salt: right amount

Celery: moderate

Chili powder: appropriate amount

Cumin powder: right amount

Delicious: moderate

Note: it's better to use fresh onion or cumin as soft Nang. If you don't like the taste of cumin powder, you can skip it

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: cumin

Chinese PinYin : Chao Nang