It can be barbecued or prepared by other cooking methods.
Raw materials needed for cumin mutton
Cumin powder, Chili powder (if you don't eat Chili, don't put it), fried white sesame seeds, coriander.
Production method
1. First, change the knife and cut the mutton into thin and even slices. We'd better choose leg of lamb to make cumin mutton, which tastes better. The slices of cumin mutton should be as thin as possible.
2. Put the sliced mutton into the basin and add salt. The salt flavor should be added at one time. When frying mutton, there is no need to add salt, add a little pepper, add soy sauce rice wine and marinate it. Grab the above seasonings first and stick the meat.
3, and then add the right amount of water, along the direction of the water, water can make the mutton eat more tender, the taste is not firewood, after the water is poured in, add the right amount of egg white and stir well, add the corn flour and stir well, that is, the general rice flour, do not use raw flour, raw flour oil will stick.
4. After mixing the vermicelli evenly, add a proper amount of salad oil. When adding salad oil and lubricating oil, the meat can be better dispersed, and the pulped mutton is not easy to come out. Put the pulped mutton aside for later use.
5. When using pickled mutton, cut the green onion into chopped green onion, and cut the parsley into sections. The parsley is used to pad the bottom of the plate.
6. Add oil to the pot, put in the pulped mutton when the temperature is 140℃, push it with a spoon, and let the mutton be evenly heated and ripened quickly. Take it out when the mutton is tender and ripe, and put in the mutton heavy oil when the oil temperature rises to 160℃. The heavy oil is to make the meat stick the cumin Chili powder better, and the heavy oil time is 3 seconds.
7. Leave a little base oil in the pot, add chopped green onion, stir-fry until fragrant, add mutton, add white sesame seeds, Chili powder and cumin powder, stir-fry evenly, stir-fry cumin and Chili, pour a little red oil before taking out the pot, stir-fry evenly and then take out the pot and plate.
A fragrant and tender cumin mutton is ready.