Recipe ingredients:

Mutton slices (500g), eggs (1), green onions (half root), ginger (3 slices), salt (1/2 tablespoons), egg white (1), raw flour (1 tablespoon) and water (650. Chicken powder (1/3 tbsp), raw powder (1/2 tbsp), water (3 tbsp), oil (5 tbsp), cooking wine (1 tbsp) and sesame oil (1/2 tbsp).

Production method:

1. Put the mutton slices into a bowl, add 1/2 tbsp salt, 1 tbsp egg white, 1 tbsp raw flour and 1 tbsp water, mix well and marinate for 10 minute;

2. Wash the green onions, cut off the heads and cut them into thin slices obliquely;

3. Sauce mixing: take an empty bowl, add 1/3 tablespoons of salt, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1/3 tablespoons of chicken powder, 1/2 tablespoons of raw flour and 3 tablespoons of water and mix well for later use;

4. Heat 5 tablespoons of oil in the exudation pot, pour in onion and ginger slices and stir fry until fragrant, pour in mutton slices and stir fry 1 min, pour in 1 tablespoon of cooking wine and 1/2 tablespoons of sesame oil and stir fry until the meat turns white, pour in exudation sauce and stir fry the mutton and onion.

Method of frying mutton with onion 2

Recipe ingredients:

Mutton, 1 egg, scallion, salt, soy sauce, Shaoxing wine, monosodium glutamate, wet starch.

Production method:

1. Cut mutton into thin slices with a thickness of 1.2 cm, cross-punch holes on both sides (with a depth of 1/3 of the meat thickness), cut into strips with a thickness of 1 cm, then dice them, put them in a bowl, add refined salt, egg white and wet starch and mix well;

2. Cut the green onion in half, cut it into 1.2 cm sections for later use, take an empty bowl, add refined salt, soy sauce, Shaoxing wine, monosodium glutamate and wet starch, and stir evenly to make juice;

3. Put the oozing peanut oil into a wok, and when the fire reaches 60% temperature (about 150℃), add the oozing diced mutton, stir with a spoon, then add the oozing onion, stir-fry and take it out quickly;

4. Leave a small amount of oil in the pot, heat it with high fire, stir-fry the oozing diced mutton and onion, then pour the sauce into the oozing bowl and stir-fry, drizzle with sesame oil, turn it over a few times, and quickly take it out of the pot. Stir-fried mutton with onions. [Dining area]

Characteristics of dishes:

Mutton is tender, delicious and wrapped in sauce, which will be memorable after eating.

The third way to stir-fry mutton with onion

Recipe ingredients:

200g of mutton (hind legs), 20g of green onion100g, 5g of ginger, 30g of peanut oil, 0g of garlic10g, 0g of sesame oil10g, 2g of monosodium glutamate, 20g of soy sauce, 2g of salt and 0g of cooking wine10g.

Production method:

1. Slice sheep hind leg meat, cut onion into oblique hob blocks, peel ginger and garlic and cut into fine powder;

2. Stir-fry the spoon with high fire, pour in peanut oil, heat it to 70% to 80%, add the mutton slices, and break them up with a spoon, that is, add the oozing Jiang Mo and cooking wine, and stir-fry quickly with high fire;

3. aft that meat slices become discolor, add the oozing onion, refined salt, monosodium glutamate, rice vinegar and soy sauce and stir fry;

4. When the main ingredient has absorbed a part of the sauce, add the oozing garlic powder, add the oozing sesame oil, stir-fry with a spoon twice, turn the spoon upside down and put it on the plate, and stir-fry the mutton with onions.

Grams of food:

1. Mutton (hind legs): Mutton should not be eaten together with pumpkin, watermelon and catfish, which will easily make people feel full and get sick; Avoid eating with prunes; Don't add vinegar to mutton, otherwise it will warm your heart; Not suitable for eating with buckwheat bean paste.

2. This product is resistant to Pinellia ternata and Acorus calamus. Avoid bronze; It is not advisable to drink tea immediately after eating mutton, nor to drink tea while eating mutton.

3. Onions: Onions should not be eaten with honey, dates and dog meat; Onions and honey can't be eaten together, otherwise it will easily cause dysentery.

Nutritional function of fried mutton with onion

Mutton (hind legs): Mutton is tender and easy to digest, with high protein, low fat and more phospholipids, less fat and less cholesterol than pork and beef. It is one of the delicious foods to keep warm in winter. Mutton is warm and sweet, and can be used for food supplement and dietotherapy. It is a good product for strengthening the body and eliminating diseases, and has the effects of invigorating qi, tonifying deficiency, warming the middle warmer, lowering adverse qi, tonifying kidney, strengthening yang, promoting granulation, strengthening the body and resisting cold.

Onion: Onion is a kind of health condiment that warms the yang. Onion, as a condiment, is mainly used to remove the greasy and heavy taste of meat, fishy smell and foul smell in dishes, produce special fragrance and have a strong bactericidal effect. The medical community believes that onion has the function of lowering cholesterol and preventing respiratory and intestinal infectious diseases, and eating onion often has a certain brain-strengthening effect. Allicin extracted from onion has a good effect on cardiovascular sclerosis, and can also enhance the solubility of fibrin and reduce blood lipid.