Tare-like honey is one of the distinctive cuisines in China cuisine. Tare-like honey is mainly made of mutton, and its cooking is mainly soft-fried, with a sour and spicy taste. I'm going to teach you how to make it today. Come and learn together!

The nutritional value like honey in sheep tenderloin: mutton is warm. Eating mutton often in winter can not only increase the body's heat and resist the cold, but also increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digest, and play an anti-aging role; Mutton is rich in nutrition, which is of great benefit to tuberculosis, tracheitis, asthma, anemia, puerperal deficiency of both qi and blood, abdominal cold pain, physical weakness and chills, malnutrition, soreness of waist and knees, impotence and premature ejaculation, and all diseases of deficiency and cold. It has the functions of tonifying kidney, strengthening yang and tonifying deficiency and warming, and is suitable for men to eat regularly.

Dietotherapy Effect of Tar-like Honey;

Sweet, hot, into the spleen, stomach, kidney, heart meridian;

Warming and nourishing the spleen and stomach is used to treat nausea, emaciation and chills caused by deficiency and cold of the spleen and stomach;

Warming and nourishing liver and kidney, used to treat soreness, weakness, cold pain and impotence of waist and knees caused by kidney-yang deficiency;

Tonifying blood and warming channels are used for abdominal cold pain caused by postpartum blood deficiency and cold channels.

According to ancient medicine in China, mutton is a good product for nourishing Yuanyang, nourishing essence and blood, treating lung deficiency and benefiting strain, and it is an excellent warming and strengthening agent.

How to make it look like honey Ingredients: 200 grams of lamb tenderloin.

Seasoning: sesame oil 25g peanut oil 50g sugar 75g sweet noodle sauce15g vinegar 5g cooking wine 5g ginger juice15g starch (corn) 25g sugar color10g soy sauce 5g.

step

1, clean the clean lamb tenderloin, and cut it into thin slices with a length of 3.3 cm, a width of 1.7 cm and a thickness of 0. 16 cm with an oblique knife;

2. Put the mutton slices in a bowl, add sweet noodle sauce and wet starch15g, and grab and size them evenly;

3. Put ginger juice, sugar color, soy sauce, vinegar, yellow wine, white sugar and wet starch10g together in a bowl, and make it into thick juice;

4. Pour peanut oil into a wok, put it on a strong fire and burn it to 70% heat. Add the sliced lamb tenderloin and quickly disperse it to avoid sticking together.

5. When the fillet turns white, pour the oil into the colander to drain the oil;

6. Reset the wok to high heat, add sesame oil to heat it, pour in the smooth tenderloin slices, cook in the prepared sauce, stir fry quickly and evenly, so that the tenderloin slices are covered with sauce, and then pour sesame oil10g.

point out

This product has the process of lubricating oil, and about 500 grams of peanut oil is needed.

Process key

1. Grab the cooked meat before cooking, or the starch will precipitate and size unevenly.

2. find the right taste, starch and juice in the bowl juice at a time and pour it from the spoon side. Because the cooking methods and dishes of the sauce sauce are booming, seasoning and hooking are carried out at the same time, which determines the texture, taste and color of the dishes in an instant. After cooking with juice, if it is not appropriate, it is difficult to correct it by adding seasoning, which will prolong the cooking time and lose the flavor characteristics. If the fluorescent juice is directly drenched into the raw materials, the juice will not mature easily, the gelatinization will be uneven, and the raw materials will not absorb the juice and halogen uniformly, which will not produce compound delicious food quickly.

Guide to the practice of lamb tenderloin:

1. Add several hawthorns or some radishes and mung beans when cooking, and add some seasonings such as onion, ginger and cumin when frying to remove the smell;

2. Be sure to rinse thoroughly when eating meat; It is hot and dry in summer and autumn, so it is not suitable to eat mutton.

3. There are many membranes in mutton, which should be removed before shredding, otherwise the membrane is hard after frying and it is difficult to swallow.

Lamb tenderloin is suitable for people;

The general population can eat it.

1. Suitable for people with physical weakness and stomach cold;

2. Fever, toothache, sores on the mouth and tongue, cough and yellow phlegm and other symptoms of excessive internal heat should not be eaten; Liver disease, hypertension, acute enteritis or other infectious diseases and fever are not suitable for eating.

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