2. shallot fried lamb practices
shallot fried lamb practices shallot fried lamb want to do do do not know how to do
shallot fried lamb Raw materials: 150 grams of tender lamb, 100 grams of green onions, 50 grams of sesame oil, 5 grams of cooking wine, 10 grams of rice vinegar, 25 grams of soy sauce, ginger 10 grams of rice, 10 grams of garlic rice.
Production: wash the lamb pick fascia, cut thin slices. Onion cut willow leaf-shaped hobnail oblique slice.
Frying spoon on the fire put sesame oil hot, down into the meat, slide fried until the meat was pink, add onions, ginger rice and then fried, Zhu water out of cooking wine, rice vinegar, and then put the soy sauce stir-fry flavor, add garlic rice, sesame oil stir fry out of the spoon. Characteristics: vegetable texture sparse and cool, not mellow and rich, tender and appetizing.
Onion explosion mutton, is a more common cooking method. That is, with the main ingredients such as shredded scallions, blocks and other fried.
The main ingredients are generally not battered, not hot fried, seasoned with seasoning, fried with oil and green onions into.
How to do scallion fried lamb
scallion fried lamb
Ingredients: lamb, egg 1, scallion, salt, soy sauce, wine, monosodium glutamate, wet starch.
The characteristics of the mutton onion explosion:
lamb tender, fresh and fragrant not stinky, Wang oil package juice, after eating a lot of flavor.
Teach you how to do onion explosion mutton, how to do onion explosion mutton is delicious
Mutton batch into a 1.2 cm thick slice, both sides of the cross knife (depth of each for the thickness of the meat of 1/3), cut into 1 work centimeters long strip, and then cut into a square ding, put into a bowl with salt, egg white, wet starch and stir well. The onion is divided into two, cut into 1.2 cm sections spare, take an empty bowl into the refined salt, soy sauce, wine, monosodium glutamate, wet starch and stir into juice. Frying pan into the peanut oil, on high heat until 60% hot (about 150 ° C), into the mutton diced, with a hand spoon scattered, b and then into the green onion stirring quickly fish out. The pot to stay a small amount of oil, with a high flame heat into the mutton diced, scallions stir fry, then pour into the bowl of gravy stir fry, dripping sesame oil, flip a few times, quickly out of the pot that is complete.
How do you do it?
Mutton with scallions Preparation time: 30 minutes Cooking time: 30 minutes Ingredients: 300g sliced mutton, 4 cloves of sliced garlic cloves, 1 tablespoon of white vinegar (15 ml), 1 teaspoon of sesame oil (5 ml), 15 5 cm long scallion segments, julienne onion 1/2, 3 tablespoons of oil (45 ml), 2 teaspoons of sesame seeds fried (10 grams), 1/2 teaspoon of chicken broth (3 grams). 15g cilantro, 2 tsp (10g) sugar, 2 tsp (10g) water starch, 2 tbsp (30ml) light soy sauce, 1 tsp (5g) dry cornstarch Directions: 1. Marinate the mutton in the light soy sauce, chicken broth and dry cornstarch for 10 minutes, pour out the excess juice and drain.
2. Heat 2 tablespoons oil in a wok over high heat. When very hot, stir-fry the lamb for 1 minute. 3. Heat 1 tablespoon of the oil in a sauté pan over high heat. Add the shredded onion, garlic, and scallions and sauté for 2 minutes or until fragrant.
Stir fry the lamb with white vinegar, sesame oil and sugar. 4. Stir fry all the materials in the frying pan stir-fry for 2 minutes after evenly sized into a flat iron pot clock, high heat, and adjust the water starch slightly thickened, sprinkled with cilantro and white sesame seeds, even the pot together on the table can be.
How to make lamb with scallions
Preparation Ingredients 300g sliced lamb, 30g onion, 8 scallions, 4 cloves of garlic, cornstarch, 45g cooking oil, 2 tbsp sesame oil, 1 tbsp soy sauce, 1/2 tbsp white vinegar, 3 tbsp sugar, 1 tbsp monosodium glutamate, lamb with scallions (9) Preparation Process 1. Wash and cut onion into pieces, wash and slice garlic, wash and slice green onion, wash and cut green onion into pieces, 3. Add oil to wok and heat, stir fry lamb for 1 minute, then remove from wok. 4. Add oil to wok and stir fry onion, garlic and green onion, stir fry for 2 minutes until fragrance comes out, then stir fry lamb together and season with white vinegar, sesame oil and sugar. 5. Stir fry all ingredients for 2 minutes, then transfer to iron pan. Iron pan, high heat heating, water starch thickening, sheng out can be.
How to make lamb onion?
Mutton with scallions
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients:
300g sliced mutton, 4 cloves of sliced garlic cloves, 1 tablespoon of white vinegar (15 ml), 1 teaspoon of sesame oil (5 ml), 15 5-cm-long pieces of scallion, julienne onion 1/2, 3 tablespoons of oil (45 ml). 2 teaspoons (10 grams) fried white sesame seeds, 1/2 teaspoon (3 grams) chicken broth, 15 grams cilantro, 2 teaspoons (10 grams) sugar, 2 teaspoons (10 grams) cornstarch, 2 tablespoons (30 milliliters) light soy sauce, 1 teaspoon (5 grams) dry cornstarch
Directions:
1. Marinate the lamb in the light soy sauce, chicken broth, and dry cornstarch for 10 minutes, then pour out the excess juice and drain. Standby.
2. Heat 2 tablespoons of the oil in a wok over high heat. When very hot, stir-fry the lamb for 1 minute.
3. Heat 1 tablespoon of the oil in a wok over high heat. Add the onion, garlic and scallions and sauté for 2 minutes until fragrant. Stir fry the lamb with white vinegar, sesame oil and sugar.
4. Stir fry all the ingredients in the frying pan stir-fry for 2 minutes and evenly sized into a flat iron pot clock, high heat, and adjust the water starch slightly thickened, sprinkle parsley and white sesame seeds, even the pot together on the table can be.
How to make lamb onion explosion delicious?
Scallion mutton is also a very tasty home cooking, this dish is tender lamb, fresh and fragrant not stinky, after eating a lot of flavor, you must do to taste yo. If you want to know how to do the most delicious onion popping mutton, then read on.
Ingredients: sliced lamb, scallions
Seasoning: sesame oil, salt, chicken powder, cooking wine, soy sauce, rice vinegar, ginger \ scallions washed diagonally sliced, ginger shredded standby. Lamb slices add salt, chicken powder, soy sauce, sesame oil, cooking wine, green onions and ginger shredded each appropriate amount, stir well marinated for 15 minutes. Heat a little oil in a wok on the fire, half of the scallions. Add the marinated lamb and stir-fry over high heat. When the lamb is lightly browned, add the remaining shallots. Quickly add soy sauce and stir-fry well. Onions stir-fried until slightly collapsed seedlings, dripping balsamic vinegar stir fry can be removed from the pot.
Onion explosion mutton, the choice of mutton is very important, be sure to use the hind leg of the sheep, very suitable for stir-fry, more tender, especially stir-fry. Stir frying needs to be a big fire, so the pot must be hot, the oil must be hot, so as to ensure that the meat is tender and juicy, do not stir-fry back and forth in the pot; some of the lamb is relatively old, the taste will be very fishy, in the explosion of the pot to add a little high degree of white wine, or wine can also alleviate the fishy flavor.
The best onion popping lamb how to do
Main ingredients
250 grams of lamb slices of white onion 3
Accessories
1 teaspoon of salt 1 tablespoon of soy sauce
1 tablespoon of cooking wine a little sugar
Onion popping mutton steps
1. lamb slices of ice to spare.
2. white scallion diagonal knife shredded spare.
3. Pour the appropriate amount of frying oil in the pan, a little more than usual, the oil temperature of about 5-6 into the heat or so.
4. Put in the ice after the lamb slices, quickly slide scattered stir-fry, cooking wine.
5. When the lamb slices start to turn white, add the green onions and continue to stir fry evenly.
6. Add soy sauce, sugar, salt and stir-fry evenly. After the pot must be eaten while hot, cool it is not delicious.
Tips
focus on 3 steps, let you handle the old Beijing onion explosion mutton.
1. Select meat: mutton cut thinner. Keep the thinness and thickness uniform. For convenience and effect I chose lamb slices, thin enough, easy to cook. It is best to bring a little fat, it will be more fragrant.
2. side dishes: the white onion with Beijing onions, don't skimp, put more, so that you can go stinky and fishy. And with the lamb fried onion is more delicious. There are also a lot of benefits to eating scallions, and scallions will be softened once fried, not out of the count. I 250 grams of meat, probably used 3 large white onion, in fact, you can put more, next time I intend to put 5 to try, fried green onions do not have the pungent flavor of raw onions, and meat together with fried adsorption of meat flavor is very tasty.
3. Stir fry: Be sure to hot pan hot oil, fast stir fry, in order to ensure that the lamb is tender and juicy. Otherwise, there will be meat old onion rotten soup phenomenon. Stir frying when dripping with wine, with wine preheating volatilization to take away the stinky gas. With lamb slices do not have to marinate in advance, easy to make the meat lose moisture and become dry.
How to do onion popped lamb
Ingredients
lamb shank meat, scallions, garlic, pepper, yellow wine, sesame oil, oil, soy sauce, soy sauce, salt, vinegar
Practice
1, hand over the leg of lamb to remove the tendons, cut into large thin slices, scallions cut into hobnail pieces, garlic mashed.
2, the onion, oil, soy sauce, salt, wine, pepper powder, lamb shank slices mix and marinate in a bowl for a while.
3, hot frying pan into the raw oil, sesame oil, garlic chili, burned to high heat, pour into the marinated lamb shank slices, scallions and other materials, explode with high heat, and then add a little sesame oil, vinegar and stir can be out of the pot.
How to make onion-exploded lamb onion-exploded lamb want to do not know how to do
Onion-exploded lamb Raw materials: 150 grams of tender lamb, 100 grams of net onion, 50 grams of sesame oil, 5 grams of cooking wine, 10 grams of rice vinegar, 25 grams of soy sauce, 10 grams of ginger rice, 10 grams of garlic rice.
Production: wash the lamb pick fascia, cut thin slices. Onion cut willow leaf-shaped hobble diagonal slices.
Frying spoon on the fire put sesame oil hot, down into the meat, slide open stir fry until the meat was pink, add onions, ginger rice and then stir fry, Zhu water out of the cooking wine, rice vinegar, and then put the soy sauce stir fry flavor, add garlic rice, sesame oil stir fry out of the spoon. Characteristics: vegetable texture sparse and cool, not mellow and rich, tender and appetizing.
Onion explosion mutton, is a more common cooking method. That is, with the main ingredients such as shredded scallions, blocks and other fried.
The main ingredients are generally not battered, not hot fried, seasoned with seasoning, fried with oil and green onions into.
How to do onion popped mutton?
Mutton with scallions Preparation time: 30 minutes Cooking time: 30 minutes Ingredients: 300g sliced mutton, 4 cloves of sliced garlic cloves, 1 tablespoon (15 ml) of white vinegar, 1 teaspoon (5 ml) of sesame oil, 15 5-cm-long scallion segments, julienned large onion 1/2, 3 tablespoons (45 ml) of oil, 2 teaspoons (10 grams) of sautéed white sesame seeds, 1/2 teaspoon (3 grams) of chicken broth, 15 grams of cilantro, 1/2 teaspoon (3 grams) of chicken broth. 15g cilantro, 2 tsp (10g) sugar, 2 tsp (10g) water starch, 2 tbsp (30ml) light soy sauce, 1 tsp (5g) dry cornstarch Directions: 1. Marinate the mutton in the light soy sauce, chicken broth and dry cornstarch for 10 minutes, pour out the excess juice and drain.
2. Heat 2 tablespoons oil in a wok over high heat. When very hot, stir-fry the lamb for 1 minute. 3. Heat 1 tablespoon of the oil in a sauté pan over high heat. Add the shredded onion, garlic, and scallions and sauté for 2 minutes or until fragrant.
Stir fry the lamb with white vinegar, sesame oil and sugar. 4. Stir fry all the ingredients in the frying pan stir-fry for 2 minutes and then evenly into the bottom of the iron pot clock, high heat, and mix the water starch slightly thickened, sprinkle parsley and white sesame, even the pot together on the table.
The best onion popping mutton how to do
Main ingredients
250 grams of mutton slices about 3 white onions
Accessories
1 teaspoon of salt 1 tablespoon of soy sauce
1 tablespoon of cooking wine a little sugar
Onion Popping Mutton Steps
1. lamb slices of ice to spare.
2. white scallion diagonal knife shredded spare.
3. Pour the appropriate amount of frying oil in the pan, a little more than usual, the oil temperature of about 5-6 into the heat or so.
4. Put in the ice after the lamb slices, quickly slide scattered stir-fry, cooking wine.
5. When the lamb slices start to turn white, add the green onions and continue to stir-fry evenly.
6. Add soy sauce, sugar, salt and stir-fry evenly. After the pot must be eaten while hot, cold is not delicious.
Tips
focus on 3 steps, let you get the old Beijing onion explosion mutton.
1. Select meat: mutton cut thinner. Keep the thinness and thickness uniform. For convenience and effect I chose lamb slices, thin enough, easy to cook. It is best to bring a little fat, it will be more fragrant.
2. side dishes: the white onion with Beijing onions, don't skimp, put more, so you can go stinky and fishy. And with the lamb fried onion is more delicious. There are also a lot of benefits to eating scallions, and scallions will be softened once fried, not out of the count. I 250 grams of meat, probably used 3 large white onion, in fact, you can put more, next time I intend to put 5 to try, fried green onions do not have the pungent flavor of the raw onions, and meat together with the adsorption of the meat aroma is very tasty.
3. Stir fry: Be sure to hot pan hot oil, fast stir fry, in order to ensure that the lamb is tender and juicy. Otherwise, there will be meat old onion rotten soup phenomenon. Stir-frying when drizzled with wine, with wine preheating volatilization to take away the stench. With lamb slices do not have to marinate in advance, easy to make the meat lose moisture and become dry.
How to do onion popped mutton?
Mutton with scallions
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients:
300g of sliced mutton, sliced 4 cloves of garlic cloves, 1 tablespoon of white vinegar (15 ml), 1 teaspoon of sesame oil (5 ml), 15 5-cm-long shallots, julienne onion 1/2, 3 tablespoons of oil (45 ml) 2 teaspoons (10 grams) fried white sesame seeds, 1/2 teaspoon (3 grams) chicken broth, 15 grams cilantro, 2 teaspoons (10 grams) sugar, 2 teaspoons (10 grams) cornstarch, 2 tablespoons (30 milliliters) light soy sauce, 1 teaspoon (5 grams) dry cornstarch
Directions:
1. Marinate the lamb in the light soy sauce, chicken broth, and dry cornstarch for 10 minutes, then pour out the excess juice and drain. Standby.
2. Heat 2 tablespoons of the oil in a wok over high heat. When very hot, stir-fry the lamb for 1 minute.
3. Heat 1 tablespoon of the oil in a wok over high heat. Add the onion, garlic and scallions and sauté for 2 minutes until fragrant. Stir fry the lamb with white vinegar, sesame oil and sugar.
4. Stir fry all the materials in the frying pan stir-fry for 2 minutes and evenly sized into a flat iron pot clock, high heat, and adjust the water starch slightly thickened, sprinkle parsley and white sesame seeds, even the pot together on the table can be.
How to make lamb with scallions?
How to make mutton with scallions: Main ingredients: 300 grams of lamb fork meat, 300 grams of onions, 1 egg (take the egg white).
Ingredients: parsley, ginger, salt, chicken essence, soy sauce, vinegar, cooking wine, sesame oil, moderate amount. Preparation: (1) the sheep three fork meat wash, dry water, top knife cut into thin slices, into the bowl, add egg white, hand grasp; (2) onion peeled, cut into strips with a knife; (3) coriander choose to wash, cut into segments; (4) the pot on the fire, add sesame oil, when the oil is hot, into the meat, ginger, stir-frying to the meat was white, into the soy sauce, vinegar, cooking wine, salt, chicken essence, onion strips and stir-frying rapidly, and then into the coriander segment, upside down, and then the oil is hot. The first thing you need to do is to put in the cilantro, and then turn it over a few times.
Functions: warm tonic qi and blood, appetizing and spleen. Indications: cold spleen and stomach.
How to make mutton onion, mutton onion home cooking
Ingredients
Main
Mutton
150g
Onion
200g
Side dishes
Oil
Moderate
Salt
Moderate
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Small green onions
Moderate
Ginger
Moderate
Garlic
Moderate
Soy sauce
Moderate
Sugar
Moderate
Starch
Moderate
Steps
1. Split the large green onion down the middle. Then cut it diagonally into large pieces.
2. Cut the lamb into large pieces, add green onion, ginger, garlic, soy sauce, salt, sugar and cornstarch.
3. Mix well.
4. Put the oil in the pot and heat the oil under the scallions.
5. Quickly stir fry the flavor, add salt to taste and set aside.
6. Pour oil in a separate pot, heat the oil under the marinated lamb, stir fry.
7. Mutton fried brown, you can "5" fried shallots pour pot, stir fry can be out of the pot.
1. Mutton first marinated a little easy to taste, but also easy to control the fire. Add a little sugar to the marinade can be fresh.
2. This is a quick dish, only fast stir-fry to achieve tender lamb juicy.
3. Onion in this dish that is the supporting role and is the protagonist, with which the mutton can be no stink, full of flavor.
4. Can eat spicy, you can use pepper and chili pepper fry a pot before frying lamb, more flavorful.
How to make lamb with scallions
Preparation Ingredients 300g sliced lamb, 30g onion, 8 scallions, 4 cloves of garlic, starch, 45g cooking oil, 2 tbsp sesame oil, 1 tbsp soy sauce, 1/2 tbsp white vinegar, 3 tbsp sugar, 1 tsp monosodium glutamate, scallions fried mutton (9) Preparation Process 1. Wash and cut onion into pieces, wash and slice garlic, wash and slice green onion, wash and cut green onion into pieces, 3. Add oil to wok and heat, stir fry lamb for 1 minute, then remove from wok. 4. Add oil to wok and stir fry onion, garlic and green onion, stir fry for 2 minutes until fragrance comes out, then stir fry lamb together and season with white vinegar, sesame oil and sugar. 5. Stir fry all ingredients for 2 minutes, then transfer to iron pan. Iron pan, high heat heating, water starch thickening, can be served.