Ingredients: mutton, 1 egg, green onion, refined salt, soy sauce, Shaoxing wine, monosodium glutamate and wet starch. Production method: Cut the mutton batch into thin slices with the thickness of 1.2 cm, cross-punch holes on both sides (with the depth of 1/3 of the meat thickness), cut into strips with the thickness of 1 cm, then cut into cubes, put them in a bowl, add refined salt, egg white and wet starch and stir well. Cut the green onion in half, and cut it into pieces of 1.2 cm for later use. Take an empty bowl, add refined salt, soy sauce, Shaoxing wine, monosodium glutamate and wet starch, and stir well to make juice. Put peanut oil in the wok, heat it to 60% heat (about 150℃), add diced mutton, stir it with a spoon, then add onion and stir it, and take it out quickly. Leave a little oil in the pot, heat it on high fire, add diced mutton and scallion and stir fry, then pour the sauce into a bowl and stir fry, pour sesame oil on it, turn it over a few times, and quickly take it out of the pot. Characteristics of dishes: mutton is fresh and tender, delicious, wrapped in sauce and memorable. First, cross the leg of lamb to remove tendons and cut it into large pieces; Beijing onions are cut into rotating knives and will become thin slices after frying. 2. Mix scallion, crude oil (or lard), soy sauce, salt, wine, pepper and lamb leg slices in a bowl. 3. When the wok with cooking oil, sesame oil and chopped garlic is heated to high heat, pour the leg of lamb and green onions into a bowl, fry them quickly with high fire, and add a little sesame oil. Take the vinegar out of the pot. Pickles for mutton slices (500g), eggs (1), green onions (half root) and ginger (3 slices): salt (1/2 tablespoons), egg white (1), corn flour (1 tablespoon) and rice flour. , chicken powder (1/3 tbsp), raw powder (1/2 tbsp), water (3 tbsp) Seasonings: oil (5 tbsp), cooking wine (1 tbsp), sesame oil (1/2 tbsp)/kloc-. 2 Wash the green onions, cut off the head and cut into thin slices. 3 adjust the sauce. Take an empty bowl, add 1/3 tbsps of salt, 1 tbsps of soy sauce, 1 tbsps of cooking wine, 1/3 tbsps of chicken powder, 1/2 tbsps of corn flour and 3 tbsps of water and mix well for later use. 4 Sprinkle 5 tablespoons of oil into the pot and heat it. Pour in green onions and ginger slices until fragrant. Add mutton slices and stir fry 1 min. Add 65,438+0 tbsp cooking wine and 65,438+0/2 tbsp sesame oil and stir-fry until the meat turns white. 5 pour in the sauce and stir fry to taste. Then you can cook! Dishes: Sauté ed mutton with onion: Sauté ed onion: Sauté ed onion: Category: Beijing Cuiqing Town Cuisine Tonifying Yang Conditioning Strengthening Waist and Kidney Conditioning Nourishing Health Conditioning Ingredients: mutton (hind legs) 200g Accessories: onion 100g Seasoning: ginger 5g peanut oil 30g garlic 10g sesame oil 10g monosodium glutamate soy sauce 20g salt 2g cooking wine 65438. 2. Cut the onion into oblique hob blocks, peel the ginger and garlic and cut them into fine powder; 3. Stir-fry the spoon over 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 Jiang Mo and cooking wine, and stir fry quickly over high fire; 4. After the meat slices change color, add onion, refined salt, monosodium glutamate, rice vinegar and soy sauce and stir fry; 5. When the main ingredient has absorbed a part of the sauce, add minced garlic and sesame oil, stir-fry with a spoon twice, turn the spoon out and put it on the plate. Main ingredients: mutton (hind legs) (150g) and onion (150g). Seasoning: vegetable oil (25g), sesame oil (5g), soy sauce (15g), garlic (15g) and cooking wine (10g). 2. Remove the onion leaves from the green onion, keep the onion white, wash and cut the hob section. 3, garlic peeled and washed into garlic paste. 4. Heat the oil in the pan, stir-fry the meat slices until they change color, and add cooking wine, ginger juice and soy sauce to taste; 5. Finally, add onion, garlic and vinegar, and pour in sesame oil. Craft tip: This dish can be roasted with fire. These dishes taste tender and have a slight smell of onions. Recipe Nutritional Mutton (hind legs): Mutton is tender and easy to digest, with high protein, low fat, more phospholipids, less fat than pork and beef, and less cholesterol. 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 lower body, tonifying kidney, strengthening yang, promoting granulation 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. The recipe is similar to mutton (hind legs): mutton should not be eaten with pumpkin, watermelon and catfish, which will easily make people feel sluggish and full and get sick; Avoid eating with prunes; Don't add vinegar to mutton, or it will get angry; Not suitable for eating with buckwheat bean paste. This product acts on 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. 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. Health tips 1. Mutton nourishes qi and blood, and warms the stomach. 2. Mutton is rich in protein, and also contains a lot of vitamin B 1. Eating it with onion can promote its absorption. This dish tonifies qi and blood and is suitable for the weak. Onion mutton contains nutrients and calories (509.65 calories), protein (33.45g), fat (35.57g), carbohydrate (16.1g) and dietary fiber (2.14g). Thiamine (0.14mg), riboflavin (0.39mg), nicotinic acid (/kloc-0.16mg), vitamin c (26.55mg), vitamin e (23.79mg), calcium (73.70mg), and calcium. Magnesium (86.60 mg), iron (7.69 mg), zinc (4.45 mg), selenium (8.53 mg), copper (0.45 mg), manganese (1.00 mg), potassium (544.52 mg) and vitamin B6 (0.39 mg).