[health food in winter] - little fat sheep in grassland(dong ji yang sheng cai cao yuan xiao fei yang )

[health food in winter] - little fat sheep in grassland

Introduction:

"This dish is spicy and has a long aftertaste. In winter, eating mutton has the effect of warming and tonifying. With green vegetables, the taste is fresh and the nutrition is more balanced. In addition, the spicy flavor makes this dish more unique. Eating pepper in winter can drive away the cold, so eating mutton with pepper in cold winter is absolutely beneficial to the body. It can be eaten by the general population. Note: children and the elderly should reduce the consumption of pepper

Production steps:

Step 1: wash the chicory (or coriander) and put it on the plate. Cut the Hangzhou pepper, Thai pepper and chive into small circles.

Step 2: wash the mutton and cut it into thin slices.

Step 3: add egg white and dry starch for sizing.

Step 4: boil a pot of boiling water and pour the sized mutton slices into boiling water.

Step 5: until the mutton slices are well done, remove.

Step 6: put it on a plate covered with chicory.

Step 7: clean the pot, heat up, pour a little vegetable oil, add ginger and garlic, stir fry until fragrant.

Step 8: add bean paste, spicy sauce, soy sauce, cumin powder, sesame oil and stir fry until fragrant.

Step 9: pour in a little water.

Step 10: add sugar and chicken essence to taste, and thicken with starch.

Step 11: pour the sauce on the mutton.

Step 12: Sprinkle with scallions.

Step 13: heat up the pan, add 3 tbsp of vegetable oil, heat to 60% heat, add Thai pepper ring and hang pepper ring and stir fry until fragrant.

Step 14: pour the fried Thai pepper ring and Hangzhou pepper ring on the mutton.

Materials required:

Mutton: 300g

Chicory: 100g

Hangzhou pepper: 10g

Thai pepper: 10g

Chives: 20g

Dry starch: appropriate amount

Egg white: 1

Soy sauce: 1 tablespoon

Bean paste: 1 / 2 tsp

Spicy sauce: 1 / 2 tsp

Chicken essence: 1 teaspoon

Sugar: 1 teaspoon

Sesame oil: 1 / 2 teaspoon

Cumin powder: 1 / 2 teaspoon

Ginger and garlic: 1 tablespoon each

Starch: 1 tablespoon

Note: Tip: mutton slice should be cut with top knife, and then used after sizing with egg white and dry starch, otherwise the taste is easy to get old.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Dong Ji Yang Sheng Cai Cao Yuan Xiao Fei Yang