Technology: stir-fried cumin stir-fried mutton Production materials: main ingredients: 250 grams of mutton, appropriate amount of clean purple cabbage leaves.
Seasoning: chopped green onion, Jiang Mo, minced garlic, diced carrot10g, cumin powder, salt, chicken essence, starch, soy sauce and salad oil. Teach you how to cook stir-fried lamb with cumin. How to cook stir-fried lamb with cumin is delicious. 1. Cut the mutton, add salt, chicken essence and starch, and oil it for later use. 2. Heat the pot, add chopped green onion, Jiang Mo, minced garlic and diced carrot, add mutton and salt, chicken essence, stir-fry with soy sauce, sprinkle with cumin powder, and put it on purple cabbage leaves. The key to the production of cumin fried mutton: the frying time should be short, otherwise the mutton will be old. The practice of cumin leg of lamb introduces the cuisine and its function in detail: home-cooked recipes
Technology: Roasted cumin leg of lamb. Material: Ingredients: 750g leg of lamb with skin.
Seasoning: Cumin powder, barbecue sauce, salt, monosodium glutamate, onion, ginger and yellow wine. Teach you how to cook cumin leg of lamb. How to cook cumin leg of lamb is delicious. Add seasoning (except cumin powder) to pickle the leg of lamb, steam it, and sprinkle cumin powder to hang and bake it until it is cooked.
Tips for making cumin leg of lamb: after cutting the leg of lamb with a knife, it is easy to taste after pickling, and it can be heated in a microwave oven before serving. A detailed introduction to the cuisine and its functions: home-cooked recipes.
Technology: fried frog legs of cumin. Material: Ingredients: fresh frog (cultured) 10.
Accessories: lettuce leaves100g, coriander leaves10g.
Seasoning: 25g cumin noodles, 25g shallots, 20g ginger slices, 5g Shaoxing wine, 3g soy sauce 1 0g refined salt, 3g pepper noodles1g sesame oil10g peanut oil and 20g red pepper powder. Characteristics of the frog legs of Cuminum japonicum: Cuminum japonicum is fragrant, salty and palatable. Teach you how to make cumin frog legs, and how to make cumin frog legs is delicious 1. Cut off the head, peel off the skin and chop off the claw tips from the back of the neck. Cut the belly straight to gut, cut off the spine, and divide each frog leg into two. Rinse the modified frog legs, drain the water into a bowl, add 5g of cumin noodles, Shaoxing wine, soy sauce, salt, pepper noodles, onion and ginger (pat pine), mix well and marinate for 20 minutes. Wash the lettuce leaves and put them on the plate. 2. Cook in the pan, add peanut oil, heat it to 70% with medium fire, add the frog leg and fry it for about 1 minute, and take it out; After 15 seconds, fry in oil for 30 seconds, drain the oil in a colander, pour in sesame oil, mix well, put it in a dish with lettuce, and sprinkle with cumin noodles and coriander leaves. Same as Chili powder dish. The method of stir-frying cumin beef introduces the cuisine and its effect in detail: home-cooked recipes
Technology: fried dry stir-fried cumin beef production materials: main ingredients: 500 grams of lean beef.
Accessories: 50g fresh celery, pearl leaf (or rape leaf)100g.
Seasoning: 35g of red pepper, 20g of cumin flour, 2g of Shao wine 1 0g, 2g of pepper flour, 3g of salt, 4g of monosodium glutamate, 0g of sugar10g of soy sauce10g of ginger, 5g of balsamic oil. Characteristics of dry stir-fried cumin beef: Cumin is fragrant, salty and spicy, and the meat is tender. Teach you how to make dry stir-fried cumin beef, and how to make dry stir-fried cumin beef is delicious 1. Cut the beef into strips 5 cm long and 0.5 cm wide obliquely with the top knife; Wash celery and cut it into 3 cm long shreds; Peel ginger and cut it into filaments. 2. Add water to the pot and bring to a boil. Add the beef strips to the boiling water until cooked. Drain the water with a colander. Cook in the pan, add peanut oil, heat to 70%, add pearl vegetable leaves and fry until dry, drain the oil in a colander, and enclose the dish. When the pot is backfired, add peanut oil, and heat it to 60% in the medium fire. After adding water, pull the beef strips until the water content is almost exhausted (water bubbles from the oil until the oil bubbles out), and then put them into a colander to drain the oil. When the pot is tempered, add the oiled beef strips, stir-fry them with the remaining oil until they are tender (the beef strips are tender with your hands), cook them in Shao wine, add shredded ginger, add soy sauce for color matching, add pepper noodles, salt, sugar and red pepper, stir well, add shredded celery, cook them in balsamic vinegar, add monosodium glutamate, sesame oil and cumin noodles, stir well, and stir well. Tip: In the ingredients, the pearl vegetable leaves can be changed into shredded cabbage10g, onion leaves 30g, peeled tender ginger 30g, red pepper meat 30g, cut into 5cm-long filaments (the red pepper is pedicled and seeded, and shredded by breaking the top knife), then rinsed with clear water, the green onion shreds are rolled, and the water is drained and put into the rim of the dish.