"It is best to eat mutton in winter. Sweet but not greasy, warm but not dry. Has the effects of tonifying kidney, strengthening yang, warming middle warmer, dispelling cold, warming qi and blood, stimulating appetite and strengthening spleen. So eating mutton in winter can not only keep out the cold, but also nourish the body. This is killing two birds with one stone. There are many difficulties in making fried mutton with onions, so here I will teach you how to make this delicious and nourishing dish. "
material
condiments
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300g mutton
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300g onion
condiments
energy
30 grams
condiment
salt
2 grams
Cooking wine
2 teaspoons
Light soy sauce
2 teaspoons
starch
4 grams
edible oil
2 teaspoons
The method of frying mutton with onion
1. Prepare materials. Stir-fried mutton with onion should choose lamb hind leg meat. Fresh meat is not sour, the meat is elastic, and the red color is shiny. If you touch the meat with your hands, you will feel slightly moist.
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2. Remove the white film wrapped on the mutton.
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3. As the name implies, when cutting beef and mutton, find out the texture of the meat and cut it horizontally at 90 degrees, so that the muscle fibers will be cut into sections, which are easy to mature and taste, and the taste is soft and tender; Many people don't know what to do, and they cut the meat at will, which finally leads to the tragic result that they are not cooked at all and can't bite.
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4. The first mutton should be marinated with a small amount of soy sauce and cooking wine.
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5. The most important embodiment of this dish is that the ratio of onion to mutton should reach 1: 1. The aroma of onion can complement the mutton, and the smell of mutton can also be removed.
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6. Burning oil, 80% hot oil will produce obvious smoke. At this time, put the fine ginger into the wok.
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7. After the shredded ginger is fried, put the mutton that has been mixed with dry starch, so as to keep the mutton tender and smooth after frying. When the meat turns white and is fried to half-cooked, you need to add 1 tbsp cooking wine and 1 tbsp soy sauce to further remove the fishy smell. Then add scallion and salt, stir-fry until the smell of scallion is dispersed, and then take out the pot.
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Cooking tips
1, the cooking time is different due to different operating equipment, and we can judge by different forms of oil temperature: 2. When it gets hot, the oil level changes little, and you can feel a little heat when you put your hand on the oil pan. When it gets hot, the surface of the oil begins to change obviously. When you put chopsticks in oil, you can see tiny bubbles floating. When it is 70% hot, the bubbles on the chopsticks become dense and begin to emit a little smoke; When it is 80% hot, the steam drum becomes dense, and the oil smoke on the pot becomes obvious; At this time, what we need is a stir-fry of 80% oil temperature;
2. Remember that you can't add chicken essence and vinegar to mutton during curing and cooking. Compendium of Materia Medica says: "Adding vinegar to mutton hurts people's hearts". Mutton is hot, vinegar is sweet and warm, just like wine. Cooking together is easy to make a fire and make blood move. So don't add vinegar to mutton soup;
3, mutton should choose to buy hind leg meat, but when buying meat in supermarkets or markets, you should learn to identify the freshness of mutton. First of all, stale meat has an ammonia or sour taste. Second, touch it. Fresh meat is elastic, and the pit will immediately return to its original state after being pressed by your fingers. However, stale meat may have poor elasticity and even the depression cannot be recovered after finger pressing; Another way to touch is to touch the water content of meat. Fresh meat feels slightly wet and dry. Stale meat looks very dry and even sticks to your hands badly. It is worth noting that although the appearance of water-injected meat is wet, it is loose when pinched, and it can be seen with the naked eye that it oozes water, so it should be avoided. Third, look for red spots on the skin. If there is no red dot, it is fresh meat, and vice versa. The meat is red, even and shiny, and it is fresh meat; Fleshy hair is not fresh. The fat part of fresh meat is white or light yellow; Stale meat lacks luster, and even the deteriorated fat is light green.