The cumin beef cooked by the general family version is not chewy, nor does it have the advantages of being cooked in a restaurant outside, nor is it as delicious as being baked in a barbecue stall. That's because your method, auxiliary materials, steps and practices are not right. Xiaobian was lucky enough to learn how to cook cumin mutton with a chef, and the taste is simply different. In the past, it was a complete waste of food. Let Xiaobian tell you in detail how to make cumin mutton on the table.
The first step is to prepare ingredients, such as mutton, cumin (both cumin grains and cumin powder are acceptable), salt, eggs, pepper, light cooking wine, starch, green onions, ginger, Chili powder and coriander. However, regarding the method of putting coriander and Chili powder, this can be based on everyone's own needs. Because some people have heavy tastes, they may like both, but those with light tastes will be unacceptable.
Secondly, the processing method of mutton; Wash the mutton, cut it into small pieces and put it in a bowl, add egg white (without egg yolk) starch, cooking wine, ginger, soy sauce, marinate it to remove the smell and fishy smell of the sheep, marinate it for about five minutes, add the egg yolk, and marinate it for a little while (be sure to stir it evenly to marinate each piece of mutton), and then you can prepare for other production steps.
Boil the oil in the pan, put the chopped green onion into the pan and fry it (it can't be cut too big or too small, and it's too easy to fry the middle flavor, and it's best to have a length of 2cm) until the green onion becomes discolored, and it's best to fry it at 30% oil temperature to prevent the onion from quickly rotting away, so as not to fry the onion flavor to the maximum extent, and then slowly fry it to make the onion smell spread all over the oil pan, and then take it out and throw it away. If you want the mutton to be fried more shiny, you can do it again.
Finally, the mutton is fried, the oil temperature is still 30%, and you can't eat hot tofu. Don't rush to the last two steps. Fry until the surface is golden yellow, about three minutes. Take out the mutton and let it cool for a few minutes, so that the fried mutton will be more fragrant and the surface will be more brittle. Add salt to the hot oil pan, then add mutton and fry for about two minutes. Add cumin and Chili powder to the pan, and friends who don't eat spicy food will not put spicy food, parsley or celery leaves. At this time, fire will be fired. It will take about three minutes to fry, (by the way, the chef who taught me also said that cumin beef and toothpick beef can also be done. The steps and methods are the same, except that the toothpicks used for toothpick beef need to be soaked in hot water for five minutes in advance. After soaking and taking out, you can put on beef and fry it without drying. The toothpicks won't be Hu, and the chopsticks are not needed. Just pick up the toothpicks and eat them).
The above is all about the new practice of cumin mutton, which is not fishy but much more delicious than restaurants. The cumin mutton made in this way is very appetizing, crisp and tender outside, and has no smell.