Scallion explosion lamb this is a classic Beijing one of the delicious dishes, mainly lamb, scallions as the main ingredients, with some ingredients and seasonings together with the production of fried, because it has a mutton aroma tantalizing, tender and crisp, juicy flavor of the rice, aftertaste, rich nutritional value and many other advantages and much loved by the public, and is currently a home cooking dishes in Beijing.
The right way to eat lamb with scallions? Characteristics: green onion aroma is rich and attractive, tender and juicy texture, taste flavorful rice, the practice of a thorough analysis, a look will be.
Main ingredients: 300 grams of fresh lamb shank
Accessories: 1 large onion, pepper 1 small handful
Seasoning: water, cooking oil, cooked oil, white wine, cornstarch, soy sauce, sesame oil, salt in moderation
Start cooking?The first step? Boil pepper water? : first pot to add the right amount of water, down into the pepper 1 small handful of high heat to boil it, cook the pepper flavor after turning off the fire, all poured into a bowl, pepper water is ready, standby.
The second step? Cleaning lamb? : and then take a clean pot, the fresh leg of lamb cut into thin slices of lamb into the pot, add enough water did not exceed the lamb, with clean hands repeatedly pinch the lamb slices to clean out the blood within the lamb, pinch about 2 minutes to pour off the sewage into clean water to repeat the step again, and finally squeezed dry the lamb slices of water, loaded into a bowl and standby (this step of the pinch must not be saved to wash, and must be squeezed dry water, the back). explain later).
The third step? Marinate the lamb? : remove the root of the onion clean and cut diagonal slices, the following began to marinate, to squeeze out the water of the lamb slices, add a little salt to taste, white wine 1 tsp to increase the aroma, 1 tsp of soy sauce to refresh, 1 tsp of pepper water to increase the flavor and aroma, 1 tsp of cornstarch to lock the water, half of the sliced green onions into the green onion aroma, scratch and knead for 2 minutes to even after the taste, drizzle a little sesame oil to increase the aroma, a little cooked oil to grasp and knead evenly to avoid the lamb slices to avoid sticking, and let stand for marinade for 10 minutes.
Step 4? Stir-fry on high heat?
Step 5? Color change seasoning? : high heat and stir fry quickly stir fry until the mutton discoloration white after the remaining slices of green onions quickly stir fry, and finally into the appropriate amount of salt to complement the taste, stir fry evenly can be out of the pot plate (this process must be fast, add slices of green onions stir fry 3 immediately seasoning, and then continue to stir fry to the surface of the green onions can be out of the pot plate, do not stir frying for too long).