[creative new dish] spicy mutton(chuang yi xin pai cai xiang ma rou mei you kao xiang ye neng zuo chu kao rou wei lai )

[creative new dish] spicy mutton

Introduction:

"Last Sunday, when I went to Dongmen, there were a lot of people, especially in the place where Brazil barbecue was sold. They all lined up for a long time to buy it. There are many people who like delicious food in the world. The barbecue uncle's face was flushed and sweating. If you want to cook your uncle like that in this winter, you can think about how the business is booming. Since everyone is so keen on the barbecue, we are just tired and have no strength to squeeze. Let's try a bunch of barbecue. "Uncle, let's have two bunches of barbecue" and "buy tickets there first, 10 yuan". Wow, it's really not cheap. Just a few pieces of meat need 10 yuan. Buy tickets, line up, we don't eat mutton, we take two bunches of chicken and flash to one side to eat, hehe It's very delicious. Cumin is very fragrant and a little spicy. The main thing is that the meat is very tender and the material is not old. It's just because the meat is tender that I can't taste chicken. The more I eat it, the more it looks like pork. After eating his barbecue, the taste was always in my mouth. When I got home, I would swallow my saliva. After thinking about it, I decided to make it myself. What can I do without an oven? Hey! Don't I still have a lovely pan? Yes, it's the pan. If I succeed, I'll show it off in front of him. If I fail, I'll wash the most noon bowls, and I'll do it when I think about it. I'll get up at 10 o'clock in the morning (if we don't go to work, we usually sleep until 12 o'clock at noon), and I'll rush to the kitchen for preparation.... After one hour's tossing, it's finally ready. I have to have a taste. Hey! The meat is not good at all. It's very tender. With the unique fragrance of cumin, a fragrant, numb, spicy flavor hovered in my mouth. I quickly pulled him up from the bed to eat the meat, "Wow! Which barbecue as like as two peas we ate at Dongmen yesterday? It's spicy and spicy. It tastes like barbecue. It's delicious WOW! It's successful. What I want is this effect. When I brush a pot out, I'll kill half of this dish for him. If it's successful, I won't have to send money to Uncle barbecue any more. I find myself more and more powerful.. Today's "fragrant hemp meat" is dedicated to children's shoes like me who don't have an oven at home. If you also like barbecue, you can try this method. It's delicious, fragrant, and more importantly, it's clean and hygienic. It's a good choice whether you're eating or drinking! "

Production steps:

Step 1: wash pork and ginger, peel and wash.

Step 2: cut the meat into thick slices, slice the ginger, put the two ingredients into a large bowl, add the above marinade (1 teaspoon of edible salt, 1 / 3 teaspoon of baking soda, 1 teaspoon of Taitaile chicken essence, 1 teaspoon of Lijinji oyster sauce, 1 teaspoon of soy sauce, 1 teaspoon of vegetable oil, 1 teaspoon of Lijinji brine, 1 teaspoon of pepper) and marinate for half an hour.

Step 3: heat the pan, pour a small amount of oil, pick out the ginger in the meat, put it into the meat one by one, and fry it over medium heat.

Step 4: turn one side slightly yellow, then pour a small amount of oil into the side of the pan and fry for 2 minutes.

Step 5: add pepper powder, chili powder, stir well with chopsticks, add cumin powder, stir well with chopsticks again, fry for 1-2 minutes, let the taste into the meat.

Step 6: sprinkle a little scallion to make Tixiang.

Step 7: pack and enjoy while it's hot.

Materials required:

Streaky pork without skin: two pieces

Ginger: one piece

Chinese prickly ash powder: 1 tablespoon

Chili powder: 1 tablespoon

Cumin: a large spoon

Scallion: a little

Edible salt: 1 teaspoon

Baking soda: 1 / 3 teaspoon

Taile chicken essence: one teaspoon

Lee Kam Kee oyster sauce: 1 tablespoon

Raw soy sauce: a large spoon

Lee Kam Kee marinade: 1 tablespoon

Vegetable oil: 1 tablespoon

Pepper: 1 teaspoon

Note: small stickers show: 1. When choosing meat, it's best to choose pork, 2 fat and 8 thin. 2. When marinating, add a little baking soda to the meat slices to make the meat tender. It's not easy to age when frying. 3. Adding a small amount of edible oil to the pickled meat also plays a role in maintaining the meat quality. 4. Pepper powder, chili powder and cumin can be added or subtracted according to your taste!

Production difficulty: Advanced

Technology: decocting

Production time: three quarters of an hour

Taste: spicy

Chinese PinYin : Chuang Yi Xin Pai Cai Xiang Ma Rou Mei You Kao Xiang Ye Neng Zuo Chu Kao Rou Wei Lai