Cool lamb fried noodles(ku xuan yang rou xiao chao fen )

Cool lamb fried noodles

Introduction:

"Do you love mutton? Just in winter, it's a good season to eat mutton. It's even better to mix some fried flour. I feel cool in a moment... Not only warm up, but also delicious! Sheep, as a member of the green grassland in China's great rivers and mountains, has much higher fat content than pork. Mutton is rich in protein and vitamins. The fat melting point of mutton is 47 degrees, which will not be absorbed by the body even after eating The professional point is: mutton, can complement the deficiency of the body, tonify the blood and kidney, fill the essence, resist cold evil. If you listen to me, I will go up! yes or no! Love winter, love mutton, eat more mutton, not kidney deficiency ~ "

Production steps:

Step 1: preparation: 100g rice flour, 30g cooked mutton, 1 red persimmon pepper, 1 green garlic, 3 pieces of mutton oil, 2 spoons chili powder, 1 spoonful original soup, 1 spoonful chili oil, 1 spoonful pepper powder, 1 spoonful chicken essence, 1 spoonful shredded ginger, 5g dry shredded red pepper. Use sheep's oil to make chili oil; the color should be bright red. When blanching mutton, put dry pepper, rock sugar, tangerine peel, cooking wine, ginger, pepper and star anise to remove the fishy smell. Remove the froth; simmer over low heat. Take out the mutton and press it with a heavy object. After cooling for several hours, cut the mutton as thin as possible.

Step 2: put 2 spoonfuls of mutton oil and 1 spoonfuls of chili oil into the pan. Pour the chopped red persimmon pepper into the oil pan and stir fry for a while; don't stir fry until it's done; just half done.

Step 3: put the garlic into the pot until it is 4 years old, and set aside.

Step 4: wash the rice flour with clean water to remove the sour taste, put it into the pot, blanch it thoroughly, take it out with a colander and put it into a bowl. Leave the bottom oil in the pot, saute shredded ginger and dried red pepper; pour in the hot pot and stir fry the rice noodles. Turn the bottom of the pot to avoid the rice paste. Stir fry the rice noodles until they are 6 mature and serve on a plate.

Step 5: stir fry the rice flour into the red persimmon pepper and green garlic section; stir fry quickly.

Step 6: put the cooked mutton slices into the rice noodles. Stir well.

Step 7: turn off the fire. Add 1 teaspoon lamb stock. Add 1 teaspoon of soy sauce to the rice noodles to color.

Step 8: add 1 teaspoon to taste delicious.

Step 9: season with 1 teaspoon salt.

Step 10: sprinkle 1 teaspoon of pepper powder and 1 teaspoon of pepper powder.

Step 11: add 1 teaspoon of chili powder to add flavor.

Step 12: add 1 spoonful of chicken essence to make it fresh.

Step 13: the calcium content in mutton is higher than that in beef and pork. Calcium is not only closely related to the growth of bones, but also plays an important role in the process of blood coagulation. Only with a normal concentration of serum calcium can we maintain the health of the heart. Therefore, the importance of mutton is self-evident. [cool mutton fried noodles] not greasy. Mutton is ripe but not rotten, rice flour is white, soup is fresh and bright, spicy flavor is strong ~ ~ ~ the protein content of mutton is very high, which can supplement heat in time and relieve fatigue caused by excessive heat consumption. Rice noodles can satisfy one's stomach; the combination of the two is suitable for office workers with heavy official duties and students with intense study, which is conducive to the recovery of physical strength~~~

Materials required:

Rice noodles: 100g

Red persimmon pepper: 1

Amniotic fluid: 2 teaspoons

Shredded ginger: 5g

Pepper: 1 teaspoon

Chili oil: 1 teaspoon

Chili powder: 1 teaspoon

Cooked mutton: 30g

Garlic: 3

Dried shredded red pepper: 5g

Chicken essence: 1 spoon

Pepper powder: 1 teaspoon

Original soup: 1 teaspoon

Note: sell cute lemon 7: mutton and vinegar should not be eaten together; vinegar should be matched with cold food, and mutton hot, not with vinegar. Lemon 7: mutton and bamboo shoots can cause poisoning. Lemon 7: don't add Pinellia ternate to roast mutton; eating the same thing will affect the absorption of nutrients. Cute lemon 7: mutton and chestnuts are not easy to digest, and it's not suitable for stewing and frying. It may even cause vomiting. Sell cute lemon 7: mutton and pumpkin with food, prone to jaundice and beriberi, chest tightness, abdominal distension. Lemon 7: mutton can't be eaten with soy sauce, buckwheat flour, cheese, pumpkin, vinegar, red beans and dried plum vegetables. Lemon 7: mutton and buckwheat should not be eaten together. Lemon 7: eat mutton as little as possible in autumn to avoid tendon injury. Sell cute lemon 7: it's best to put some ginger without peeling, because ginger skin is pungent and cool, which has a certain auxiliary effect on patients with rheumatism. Cute lemon 7: can put some lotus seed heart; it has the effect of clearing heart and purging fire. Lemon 7: friends with constipation should not drink tea immediately after eating mutton. Lemon 7: after eating mutton, eating watermelon is easy to hurt vitality. Cute lemon 7: mutton and pumpkin are warm food. They are easy to get angry when eaten together. Cute lemon 7: suffering from a cold, fever, avoid eating mutton. Cute lemon 7: suffering from acute enteritis and other recovery to eat mutton, if you eat mutton during the illness, the disease will worsen repeatedly. Cute lemon 7: serious skin problems, it is best to stop eating mutton, wait for recovery after careful consumption; to prevent repeated.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Ku Xuan Yang Rou Xiao Chao Fen