Sauteed Sliced Lamb with Scallion(cong bao yang rou )

Sauteed Sliced Lamb with Scallion

Introduction:

"When you go out to eat, you will find that the meat in restaurants outside is very tender and smooth. You can't make that kind of tender and smooth at home. The big reason is that you can't make tender meat. This is a crucial step. Tender meat powder is usually used to tender meat in restaurants. Tender meat powder is also called tender meat crystal. Its main function is to partially hydrolyze elastin and collagen in meat by protease, so as to make meat products taste tender but not tough and delicious. However, some chemical elements such as nitrite in tender meat powder are a cause of the incidence rate of cancer. Due to the fast tenderization speed and obvious effect of tender meat powder, it is widely used in the catering industry. If the dosage and time of tender meat powder are not well controlled, the final meat taste is the same as chewing wax. In fact, you can still make tender and smooth meat slices without tender meat powder. This method can be used to make boiled meat slices, fried beef fillet, etc. (see the method below)

Production steps:

Step 1: wash the leg of mutton and control the moisture (other parts of mutton can also be used)

Step 2: cut the mutton horizontally, and the direction of the knife should be perpendicular to the direction of the meat fiber. In this way, on the one hand, the fiber of mutton is broken, which makes it easier to cook; on the other hand, the meat will not be chopped. Marinate the cut mutton. (see the end for specific methods)

Step 3: wash the scallion, slice it obliquely and shred the ginger.

Step 4: heat up the salad oil in the pot, and add 1 / 3 of the green onion into the pot.

Step 5: add the pickled mutton slices and stir fry quickly

Step 6: add soy sauce quickly and stir fry evenly.

Step 7: when the mutton slices begin to turn white, add the remaining green onion, sugar and salt and stir fry evenly;

Step 8: stir fry until the scallion is soft and the mutton is cooked. Pour in the vinegar and stir fry evenly. Add a little chicken essence to improve the flavor. Then it can be out of the pot.

Step 9: add a little chicken essence to improve the flavor and then put it out of the pot.

Materials required:

Mutton leg: moderate

Scallion: right amount

Ginger: right amount

Salad oil: right amount

Cooking wine: moderate

Soy sauce: moderate

Rice vinegar: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: tender meat process: tender meat must pay attention to the order before and after: (I forgot to take pictures) 1. Add a little baking soda to the processed meat slices, 2. Then add salt and a little cooking wine, and squeeze evenly with your hands (in addition to seasoning, another role is to let the baking soda dissolve fully). 3. Then add a little chicken essence and fresh soy sauce to seasoning, and then fully grasp Even, this process is actually the process of massaging shredded meat. 4. Add a little water in the process of massage, which is a very important step, because salt will force water into the meat. That is what we often call water intake. 5. The next step is to add corn starch for sizing, because corn starch has strong penetration, don't use potato starch, etc. 6. Finally, add a little salad oil to seal and marinate for 15-20 minutes.

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Cong Bao Yang Rou