Main Ingredients
Lamb (front leg) 2 pounds
Supplementary Ingredients
Starch
Amount
Onion
Half
Spicy Frying Powder
Amount
Five Spice Powder (Thirteen Spice)
1 tbsp
Cumin Grain
20 grams
Sesame seeds
Amount
Barbecue material
Amount
Fried lamb practice
1.
This pot of neatly first picked out and reserved for the kebabs
2.
Remaining of the fat and lean, and the tendons of the mutton on a deep-fried lamb, let's do it,
This is a good idea. Chinese food cooking methods are similar, in fact, there are not a lot of rules and regulations
3.
Lamb with salt, five-spice powder, shredded onion marinade, placed in the refrigerator refrigerated flavor, half an hour or overnight can be picked out of the shredded onion
meat with dry starch: incense frying powder according to 1:1, mixed and scratched well
4.
Frying: start the pot of hot oil, deep-fried Mutton, to 8 minutes cooked, drain the oil and fish out, unfinished
Frying: frying pan a small amount of oil, sprinkle a handful of cumin particles frying, slide into the mutton stir-fry, and finally add sesame seeds, turn off the fire before leaving the pan, sprinkle barbecue material
5.
Packing plate, put a few leaves of coriander embellishment
Haha, the practice of simple caprice, the taste is not more than a barbecue store lamb skewers tasty! A star and a half point, do not believe you try
Fried lamb tastes burnt on the outside and tender on the inside, fresh and tasty, for friends to refer to!
Cooking tips
This food production method, can not be more simple, the word is a little less, to talk about mutton
Mutton, warm, there are goat meat, sheep meat, wild lamb points. In ancient times, mutton was called ewe meat, billy goat meat, capricorn meat. It can not only protect the wind and cold, but also can replenish the body, for the world's universal one of the meat. Mutton meat is similar to beef, but has a stronger meat flavor. Mutton is more tender than pork and contains less fat and cholesterol than pork and beef.
Make 2 dishes from one piece of lamb foreleg, let's share this flavorful fried lamb first, and another oven version of lamb kebabs in the next issue