Scallion popped mutton delicious correct practice - features: scallion aroma rich tempting, tender and juicy texture, taste flavorful rice, practice analysis thorough, a look at the will.
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 of "cooking pepper water": first pot to add an appropriate amount of water, down into the pepper 1 small handful of high heat to boil it, cook out the pepper flavor after turning off the fire, all poured into a bowl, pepper water that is ready, standby.
The second step "cleaning lamb": then take a clean small 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 pinched lamb slices to clean out the blood within the lamb, pinched about 2 minutes to pour off the sewage into clean water to repeat the step once, and finally! Squeeze dry the water inside the lamb slices, loaded bowl standby (this step of scratching and cleaning must not save, and must be squeezed dry water, explained later).
The third step "marinated lamb": remove the root of the green onion washed 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 enhance the flavor and aroma, starch 1 tsp to lock the water, half of the green onion slices into the onion aroma, scratching and kneading for 2 minutes until evenly flavored! Later, drizzle a little sesame oil to increase flavor, a little cooked oil again to avoid the lamb slices sticking evenly, leave to marinate for 10 minutes.
The fourth step of the "fire frying": start a pot, put in the appropriate amount of cooking oil on high heat, the oil temperature to 7, 8 hot (smoke in the oil), into the marinated lamb slices of rapid high-temperature stir-fry (it must be a high-fire stir-fry, explained later).
The fifth step "color and seasoning": high heat and stir fry quickly stir fry until the mutton color white after the remaining slices of green onions quickly stir fry, and finally into the appropriate amount of salt to taste, stir fry evenly can be discharged into the pan (this process must be fast, add slices of green onions fried 3 immediately seasoning, and then continue to stir fry to the surface of the green onions can be slightly yellow) (Do not stir-fry for too long).
The production picture: so a green onion aroma, tender texture, flavor juicy rice onion explosion mutton is ready, look is not very appetizing it?
--Content summary of the "you ask me to answer" --
1, why marinate lamb with pepper water? Or is it freshly boiled pepper water? (A key step in making lamb "fresh and flavorful, delicious and appetizing")
Answer: .......... Because peppercorns and lamb go well together in their own right.
Reason: first of all, the pepper itself with a special aroma and numbness, and mutton with together, mutton stench will be significantly neutralized, mutton stench is lower, eating will be more fresh and delicious, and secondly, the pepper's special aroma and numbness can also give the mutton more taste levels, so that the mutton to eat more enticing, a mouthful of can not be stopped, and here why the pepper to cook into the pepper water before use is because the pepper directly into the lamb flavor can not obviously blend (only into a small part of the smell), so here choose to use the pepper water, the first pepper into the water to cook the pepper flavor can be fully boiled into the water, and then add the pepper water into the lamb within the marinade, then the taste of pepper can be more fully integrated into the lamb, of course, there are a lot of people like to add peppercorns to the oil within the first small fire stirring incense, and then then fried into the lamb can also be brought into the pepper flavor, but this practice pepper flavor can not be fully integrated into the mutton (because the mutton will soon be fried tight), compared to directly marinated into the mutton in advance of the practice of pepper water, the effect will be a little worse, so here Lin Dajunman first recommended the use of peppercorns in advance of marinating practice is more appropriate (peppercorns recommended boiled practice, boiling water brewing peppercorns in the practice of peppercorns flavor is the same). The same is true for the flavor of the peppercorns in the boiling water).
2, why marinate lamb before, must first be sliced and pinched to wash 2 times and pinch dry water? (Lamb "tender and delicious, juicy and flavorful" key step)
Answer: .......... This question is very accurate, because only by doing so, the lamb can maintain enough tenderness, and marinated lamb meat can be more fully flavored, is a good onion popping mutton key step.
Rationale: Mutton itself is more compact, especially the leg of mutton, more lean meat, meat, although tender, but it is more compact, if you directly marinate such a compact mutton, then the mutton will be very easy to be marinated old, the back of the frying process will be easy to dehydrate, resulting in the final fry out of the mutton is not tender enough to eat the dry wood mouth, so here must be cleaned to deal with the mutton first! Why? The reason is very simple, leg of lamb meat meat is the key reason for the tightness of the mutton within the blood more, at this time we choose to slice the mutton, then the cross-section of the mutton will increase, in the cleaning of the pinch, mutton within the blood will naturally be more easily discharged, but here to pay attention to a certain amount of time, it is necessary to "grasp the pinch" cleaning, this way can be faster in the pinch squeeze to discharge more blood, so that after washing the blood water after the mutton meat naturally become soft and tender, of course, after the discharge of blood water after the mutton should also try to squeeze dry its water, so as to ensure that the dryness of the mutton, and then add seasonings marinated mutton can also be faster to make the mutton marinade into the flavor, so this step can be said to be a three-pronged approach, so you can not be saved, and also do a good job of onion popping! The key step of the lamb.
3, why marinate lamb need to add so many seasonings? Is it randomly added? (Lamb "flavorful, tender and juicy" key step)
Answer: .......... This question hits the nail on the head. This is a very critical step in marinating lamb, and the seasonings you add should not be added randomly, including the order in which they are added.
Rationale: First of all, because the front has been cleaned lamb and pinch dry water, so at this time the lamb is relatively dry, relatively easy to seasoning, so the priority to add salt seasoning (and can not add more, or else the same will be dehydrated old lamb), secondly, add white wine is the finishing touch, white wine to give the lamb is very fragrant wheat, and at the same time, can play a role in sterilizing the lamb to maintain tenderness, and then later on Add the soy sauce is in order to refresh, add the pepper water is to enhance the flavor and aroma, of course, these three at the same time also with the role of hydration, because it is liquid, water content is sufficient, so the back immediately added starch to lock the water to avoid water loss, and together with the addition of sliced scallions is in order to bring enough scallion aroma in advance, so that the last good scallion fried lamb scallion flavor is more intense, but after the starch is added to the sliced lamb is very easy to stick with each other, because the starch is sticky, so the back and immediately added a little sesame oil and cooked oil, sesame oil is in order to once again increase the aroma and at the same time wrapped in oil, cooked oil is the main role in wrapping oil to avoid sticking, so this order of ingredients down the mutton can maximize the "aroma, freshness, flavor, hydration, water, and do not stick together! "! Let the last marinated lamb flavor and moisture content is very high, so the back of the fire stir fry out of the lamb can still retain enough tenderness, this step is a very critical step, we also need to pay special attention.
4, why do you say that the onion popping mutton must be a big fire stir fry? (Onion popping mutton "flavorful juicy and tender delicious" key step)
Answer: .......... This question is also a good question, the most important thing is to "lamb tender and delicious"! So here must be preferred high heat stir-fry, so that the fried lamb can be kept tender enough.
Rationale: First of all, the mutton after a set of seasonings marinated down, the water itself is very full and sufficient, at this time, if the mutton directly cold oil in the pan or medium heat stir fry, then the mutton frying time will be very long (water evaporation is slow), the mutton need to stir fry longer to fry cooked fried white, and frying time is too long mutton inside will be fried fried fried white (frying time will be even), resulting in a long time to fry, and the mutton will be fried white (frying time will be even). heat will be uniform), resulting in the last lamb eating will be relatively dry (long time frying lamb inside and outside the water will be completely evaporated), so here are not suitable, so why is it said that high-fire stir-fry can be done? Because the oil temperature itself burned to 78 into the heat when the temperature is very high (170-180 degrees or so), mutton in the pot basically fried on the 3 seconds can be fried white, but in fact, the mutton inside 3 seconds is certainly not fried, so you can still retain more tenderness (internal moisture can be retained), and the back of the fried white mutton on the immediate addition of the remaining sliced green onions and salt seasoning stir fry out of the pot, so the entire frying process time will be relatively very short, basically only about 2 minutes of time, so the last fried lamb to eat will be more tender (at this time the internal lamb is also basically fried), at the same time, but also because of the lamb internal moisture to retain more, so fried lamb to eat will be more juicy and flavorful, so this step is a good frying good green onion popped a key step in the lamb, we should pay special attention to some of the same.
--" onion popping mutton "technical tips":
(1) to do onion popping mutton preferred fresh leg of lamb, meat is more tender, eat will be more fresh and delicious.
(2) cleaning lamb must be sliced and then pinched cleaning, so that the lamb can be complete wash bleeding water, lamb can be more tender, but also more convenient to follow the marinade into the flavor.
(3) do scallion explosion mutton recommended in the marinade mutton add appropriate amount of pepper water, so that fried mutton flavor will be richer, more layered.
(4) fried mutton must be large fire stir fry, frying time is short mutton in order to retain enough tenderness.
(5) marinating lamb with a little white wine and sesame oil can add more wheat and sesame aroma, the back of the fried lamb with scallion aroma will be very strong, the flavor will be more lasting.
(6) to do this onion explosion lamb flavor comes mainly from the onion, other ginger, garlic, scallions can not be put, the same sufficient flavor, of course, if you like to eat spicy can add chili.
Conclusion
In fact, the scallion fried lamb is a relatively fast cooking is very fast, as long as we can remember the treatment of mutton and sautéed over high heat, then do a good job of this scallion fried mutton is still very simple, hurry up and try it? Haha!