1. How to make mutton tenderloin

1. When cooking, add a few hawthorns or some radishes, mung beans, and when frying, add some onions, ginger, cumin and other condiments. Remove the mutton smell;

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

3. There is a lot of membrane in mutton, so you should first chop it before shredding it. Remove it, otherwise the meat membrane will be hard after frying and it will be difficult to eat.

Dish features:

Sheep are pure herbivores, so mutton is tenderer than beef and easier to digest. It is high in protein, low in fat and contains more phospholipids than pork and beef. It contains less fat and less cholesterol. It is one of the delicacies to prevent cold and warm in winter. It can achieve the dual effects of tonic and cold protection.

2. Iron plate lamb tenderloin

Materials

Main ingredients: 400 grams of lamb tenderloin, 1 piece of tin foil. Seasoning: 20 grams of green onion, 5 grams each of green and red pepper slices, 5 grams of ginger slices, 750 grams of salad oil, 10 grams of light soy sauce, 30 grams of Maggi, 4 grams each of salt and MSG, 20 grams of cornstarch, cooking wine 10 grams, 50 grams of egg liquid.

Method

1. Wash the lamb tenderloin and cut it into 0.3 cm thick slices. Add salt, monosodium glutamate, cornstarch, light soy sauce, egg liquid to taste and sizing, and marinate for 30 After 10 minutes, put in 40% hot salad oil and slide over low heat for 5 minutes, then remove and control the oil.

2. Cut the green onion into hob pieces.

3. Put 15 grams of salad oil in the pot. When it is 70% hot, add sliced ??ginger, green onion and green and red pepper slices and stir-fry until fragrant. Pour in the lamb tenderloin and stir-fry evenly. Add Mix cooking wine and Maggi to taste and serve.

4. Wrap the fried lamb tenderloin in tin foil and place it on an iron plate heated to about 280°C.

Features:

The aroma is tangy, the lamb tenderloin is tender and refreshing, and the taste is salty and fresh.

3. Spicy Lamb Tenderloin

Ingredients

Main Ingredients: 150 grams of Lamb Tenderloin,

Accessories: 50 grams of green pepper, 50 winter bamboo shoots grams,

Seasoning: 10g chili sauce, 30g egg white, 40g pea starch, 10g cooking wine, 15g soy sauce, 5g white sugar, 2g MSG, 10g green onion, 5g ginger , 5 grams of white garlic, 15 grams of sesame oil, 40 grams of peanut oil

Method

1. Remove the tendons from the lamb tenderloin, wash it, and cut it into 1.3 cm square dices;< /p>

2. Add egg white, starch, and chili sauce to the diced tenderloin and mix well;

3. Cut the winter bamboo shoots and green pepper into diced horseradish;

4. Cut the green onion into thin strips;

5. Heat the frying spoon, pour in peanut oil to heat, and slide in the tenderloin until smooth;

6. Add the winter bamboo shoots and green pepper, pour out the drain oil;

7. Return the tenderloin, winter bamboo shoots, and diced green peppers to a ladle and heat;

8. Add cooking wine, soy sauce, sugar, chopped green onion, minced ginger, and minced garlic and stir-fry;

9. Add a little soup, water starch and gravy, pour in sesame oil, stir-fry evenly, take out a spoon and put it on a plate.