Sauté ed mutton slices with onion

production process

1. Thaw the quick-frozen mutton slices, add soy sauce, monosodium glutamate and starch, stir, marinate for 10 minute, then pour out the excess juice and drain.

2. Wash and cut the onion, wash and cut the garlic, and wash and cut the green onion.

3. Add oil to the pot, heat it, pour in the mutton and stir fry 1 min, and serve.

4. Add oil to the wok, pour in the onion, garlic and shallots, stir-fry for 2 minutes to make the mutton fragrant, stir-fry the mutton in the wok, and add white vinegar, sesame oil and sugar.

5. Stir-fry all the ingredients in a wok for 2 minutes, then evenly put them in a flat-bottomed iron pan, heat them with strong fire, thicken them with water starch, and then take them out.

Onions are fragrant and tender, and their colors are red and bright.

How to make frozen mutton delicious?

There are a lot of frozen mutton in the refrigerator at home. What can I do to make it delicious? How to make frozen mutton delicious? In fact, there are many ways to eat frozen mutton. Winter is a good time to eat mutton, and stewed mutton is the most common and best way to eat it. Its greatest advantage is that it can eat both meat and soup. The soup cooked with meat is very nutritious and is a good product for nourishing the body. Moreover, after the mutton is stewed, it is more ripe, tender and easy to digest. The following is the recipe of angelica, ginger and mutton pot. You should study hard!

Braised mutton with angelica and ginger

Ingredients: 500g of mutton or lamb chop, 0g of ginger10g, 5g of angelica, scallion, cooking wine, vinegar, salt, sugar, chicken essence and pepper.

Blanch the mutton in water, put it in a casserole, and add ginger, onion, angelica, cooking wine and a little vinegar to remove the fishy smell. Cook for about two hours, and season with salt, sugar, chicken essence and pepper when it is almost out of the pot. The soup cooked in this mutton pot is milky white.

How to make hot pot with mutton slices?

Instant-boiled mutton pot

material

Ingredients: sliced mutton 1800g, 4 pieces of frozen tofu, Chinese cabbage 1 tree, 2 pieces of vermicelli soup base, 10 cup, Chai Yu essence 1 spoon, scallion oil 1 spoon.

working methods

1, peeled and washed Chinese cabbage. Cut the frozen tofu into long strips. Soak the vermicelli in cold water until it becomes soft.

2. Boil the soup base materials, rinse other materials in the pot to a proper degree, and then dip them in the dipping sauce to eat.

Dipping sauce

Sanqi sauce, rice wine, vinegar, minced garlic, chopped green onion, minced coriander, chive sauce, soy sauce, sesame sauce, sesame oil, fermented beans and fermented grains.

suggestion

The instant-boiled mutton pot has a long history, which was first recorded in the book "Shanjia Qing Palace" in the Song Dynasty. In the Qing Dynasty, it was the first dish on the diet list of the Qing royal family. It is best to use a copper pot with a charcoal fire to rinse the mutton slices in the broth several times, and dip them in the dipping sauce prepared by spicy seasonings such as red fermented bean sauce, sesame sauce, leek sauce, chopped green onion and minced garlic. After eating, the whole body warms up immediately. The expert's dipping sauce is blindly notoginseng sauce. Mix sesame sauce and peanut butter at a ratio of 3: 7, and instant-boiled mutton will be dipped in this sauce, which tastes the best.

Laobeijing instant-boiled mutton

Legend has it that Manchu invented delicious food when time and food were in short supply during the March. Boil the copper pot with water, then slice the fresh tender mutton and rinse it with a pair of clamps. When it's freezing, sit around and get warm. First, eat warm mutton, then rinse vegetables, and finally drink soup. It's really enjoyable.

material

Pot bottom material: 2 pieces of dried mushrooms, 2 green onions, 2 ginger, dried laver 10g, and dried crab 1 piece.

Dip: 2 tablespoons sesame sauce, red sufu 1 block, sufu 1 tablespoon, leek flower 1 tablespoon, oyster sauce 2 tablespoons, sesame oil 1 tablespoon, salt 1 tsp, sugar 2 tsps, dried pepper/tsp.

Rinse ingredients: sheep brain/mutton cucumber strips/fresh tripe 200g, white radish/cabbage leaves 150g, frozen tofu/south tofu 150g, vermicelli 30g.

working methods

1, pot bottom practice: add a proper amount of boiling water to the mutton hot pot, put all the ingredients into the pot bottom, and rinse the ingredients after the water is boiled again.

2. Dipping method: put sesame paste into a large bowl, add appropriate amount of warm water, stir in one direction with a spoon, mix sesame paste and water into a thick paste, continue to add warm water, and stir again with a spoon. When the spoon is lifted, sesame paste can flow down the spoon wall, but there is still a thick layer of sesame paste attached to the spoon.

3. In another small bowl, stir the red fermented bean curd and fermented bean curd into a thin paste with a spoon.

4. Mix the prepared fermented milk, oyster sauce, shallot, sesame oil, salt and sugar into sesame paste and mix well.

5. Heat the oil in the wok to 80% heat with medium fire, put the dried chilies into a small bowl, pour the heated oil on the dried chilies to make chili oil, and mix well when eating.

6. Rinsing method: remove the fascia from mutton, cut it into thin slices with a thickness of 65438±0mm along the direction perpendicular to muscle fibers with a quick blade, and put it on a plate.

7. Rinse the multilayer side of the fresh beef louver with cold water several times. When washing, open each blade, clean up the impurities in the gap until there is no smell, then turn the smooth surface outward, tear off the oil film and clean it again. Then cut the beef louver into strips with a width of 0.5cm and a length of 10cm according to the angle perpendicular to the louver.

8. Prethaw the frozen tofu, cut the south tofu into pieces 4cm square and 0.5cm thick, and put them on a plate for later use. Soak the vermicelli in warm water 10 minutes in advance until it is soft, and serve it on a plate.

9. Wash the white radish, peel it, cut it into 0.5 cm thick slices, wash the Chinese cabbage leaves, cut it vertically, and put it on a plate for later use.

skill

1, Selection of mutton: The most common way to make instant-boiled mutton in old Beijing is to pick out the mutton and freeze it tightly, and then slice it with a sharp knife or slicer. But a more traditional and delicious way is to use fresh mutton slices, rinse them clean and dip them in dip. Fresh mutton is more tender than frozen meat after rinsing.

2. Other sauces: The traditional old Beijing hot pot is relatively simple, with mutton, beef venetian blinds, cabbage, vermicelli and frozen tofu as the main ingredients. Now the restaurant has greatly enriched the hotpot. You can cook instant-boiled mutton at home, or you can rinse it with your favorite ingredients.

How to make frozen mutton? This meat is not red.

Sauté ed mutton slices with onion

Composition:

Mutton slices are about 250g.

3 shallots

Salt 1 teaspoon

1 tablespoon soy sauce

Cooking wine 1 tablespoon

A little sugar

Recipe practice:

1. Thaw the mutton slices for later use.

2. Cut the onion with an oblique knife.

3. Pour an appropriate amount of cooking oil into the pot, slightly more than usual, and the oil temperature is about 50% to 60% hot.

4. Add the thawed mutton slices, quickly spread and fry, and cook the wine.

5. When the mutton slices turn white one by one, add shredded onion and continue to stir fry evenly with an automatic wok.

6. Add soy sauce, sugar and salt and mix well. Be sure to eat it while it's hot, but it won't taste good when it's cold.

How to watch this dish with a mobile phone?

Recipe tip:

Focus on 3 steps to get rid of the old Beijing onion fried mutton.

1. Meat selection: Slice the mutton thinly. Keep the thickness uniform. For convenience and effect, I chose mutton slices, which are thin enough to cook easily. You'd better bring some fat, it will smell better.

2. Side dishes: Use the scallion of Beijing onion, don't be stingy, put a lot, so you can get rid of the fishy smell. And mutton fried with onion tastes better. Eating green onions also has many benefits, and once fried, green onions will become soft and countless. I used about three onions to make 250 grams of meat. Actually, I can put more. Next time, I will try 5. Fried scallions are not as spicy as raw ones, and they are delicious with meat.

3. Stir-fry: Be sure to heat the hot oil in a hot pot and stir fry quickly to ensure that the mutton is tender and juicy. Otherwise, there will be a phenomenon of rotten meat and rotten soup. When cooking, pour cooking wine, and use the wine to preheat and volatilize to take away the fishy smell. Mutton slices don't need to be marinated in advance, which makes the meat lose water and turn into dry wood.

How to make mutton slices and eat hot pot at home?

You buy fresh leg of lamb, wash it, put it in the refrigerator, freeze it and slice it. Don't cut it thick, just make it thinner. This kind of meat is tender and delicious, so delicious!

Cumin mutton slices are a common practice. How to make authentic cumin mutton slices?

Development of Cumin Mutton Slices

1. Thaw mutton slices in advance, wash coriander, drain and cut into sections.

2. Heat the pot, pour the oil, add a little pepper, and take it out after it smells.

3. Then add onion and ginger.

4. Pour in the mutton slices and stir fry until the color changes.

5. Add a little sugar, cooking wine and soy sauce, and continue to stir fry until the water is dry.

6. Add cumin granules, cumin powder and salt.

7. Finally, pour in the Chili noodles, add the coriander section and stir-fry evenly, then take out the pot.

How to fry mutton slices?

1. Take out the frozen mutton and leave it for a while.

2. Prepare the mutton slice seasoning package.

3. Slice the mutton for later use.

4. Put the seasoning into the sliced meat and stir well, then leave it for half an hour.

5. Slice the onion for later use.

6. Take the pot, after the oil is seven minutes hot, add the delicious mutton slices and stir fry.

7. After the mutton slices change color, stir-fry the shallots. Stir-fried shallots can be eaten out of the pot.

How long can mutton slices be frozen?

If it is frozen for 24 months, it will only take a few days.

Is it delicious to wrap jiaozi in fresh frozen mutton slices?

Fresh frozen mutton slices are delicious as dumpling stuffing.

Leek, carrot and celery are recommended, with detailed instructions:

Mutton leek jiaozi

condiments

Onion salt

Leek soy sauce

Mutton vegetable oil

Pepper and eggs

Shisanwei chicken essence

Ginger carrot

Steps of yangjiaozi

1. Chop mutton into stuffing, pour in soy sauce and stir well.

2. Heat the star anise pepper in the vegetable oil, pour it into the mutton stuffing and stir well, then add salt, chicken essence, thirteen spices and pepper water and stir well (be sure to stir clockwise).

3. Add chopped green onion, ginger, carrot and leek in turn and mix well. Add 1-2 eggs according to the wet and dry conditions of dumpling stuffing and mix well.

4. Knead the flour into dough with water, cut it into long strips (preferably 2 hours in advance), cut it into small pieces, flatten it, roll it into a circle, and wrap it in jiaozi.

5. Boil the water in the pot and put it in the jiaozi. After the water boils, order cold water three times and it will be OK.

How to make a good video of fried mutton rolls

Home-cooked fried mutton rolls

condiments

Mutton roll, half a box, half an onion.

condiments

A little star anise pepper 1.

Garlic 3 cloves salt

Pepper moderate amount

1. Mutton is frozen. Well, let's wait until it melts. . .

2. Cut the onion into rings, or you can cut it into silk, just because I want to play ~

3. Prepare garlic, star anise, pepper and dried red pepper.

4. Pan, spices

5. Take out the spices after they smell.

6. Pour in onion, stir-fry until translucent, and season with salt.

7. Add mutton slices, stir-fry until the mutton changes color, and add black pepper.

8. When the pot comes up, I will sprinkle the seasoning on the mutton again, and then throw it away before eating.

9. Throw it in a bright place and take one. Oh, I can't stand it. Let's go, good or bad.