1. Put some hawthorn or some radish and mung bean when cooking, and put some seasonings such as onion, ginger and cumin to remove the fishy smell when frying;

2. Eat meat must be thoroughly rinsed; Summer and autumn are hot and dry, so it is not suitable for mutton.

3. There are many membranes in mutton, so the membrane should be removed before shredding, otherwise the membrane will be hard after frying and difficult to swallow.

Characteristics of dishes:

Sheep are pure herbivores, so mutton is tender and easy to digest than beef. It is high in protein and low in fat, containing more phospholipids and less fat and cholesterol than pork and beef. It is one of the delicious foods to keep warm in winter, and it can receive the dual effects of tonic and cold protection.

Second, the iron plate lamb tenderloin

material

Material: lamb tenderloin 400g, tinfoil 1 piece. Seasoning: 20g onion, 5g green pepper slices, 5g ginger slices, 750g salad oil, 30g soy sauce 10g delicious, 4g salt and monosodium glutamate, 20g raw flour, 50g cooking wine 10g egg liquid.

working methods

1. Wash tenderloin, cut it into 0.3cm thick slices, add salt, monosodium glutamate, cornstarch, soy sauce and egg liquid for sizing, marinate for 30min, then put it in 40% hot salad oil for 5min, and take out the oil control.

2. Beijing onions are cut into hob blocks.

3. Add 15g salad oil to the pot. When it is 70% hot, add ginger slices, chopped green onion slices and green pepper slices and stir-fry until fragrant. Pour in the tenderloin and stir well. Add cooking wine and delicious food to adjust the taste and take out the pot.

4. Wrap the fried tenderloin in tin foil and put it on an iron plate that is burned to about 280℃.

Features:

The smell is fragrant, the lamb tenderloin is tender and refreshing, and the taste is salty and fresh.

Third, Chili lamb chops.

material

Material: lamb tenderloin 150g,

Accessories: 50 grams of green pepper and 50 grams of winter bamboo shoots.

Seasoning: Chili sauce 10g, egg white 30g, pea starch 40g, cooking wine 10g, soy sauce 15g, sugar 5g, monosodium glutamate 2g, onion 10g, ginger 5g, white garlic 5g, sesame oil 15g and peanut oil 40g.

working methods

1. Wash the tenderloin and cut it into1.3cm square cubes;

2. Add egg white, starch and hot sauce to the tenderloin and mix well.

3. Cut the winter bamboo shoots and green peppers into horse teeth respectively;

4. Cut the onion into filaments;

5. put the spoon on the fire and stir fry, pour in peanut oil and heat it, and slide the tenderloin in.

6. Add winter bamboo shoots and green peppers, and pour out the drained oil;

7. Backspoons of tenderloin, winter bamboo shoots and diced green peppers get angry;

8. Mix in cooking wine, soy sauce, sugar, chopped green onion, Jiang Mo and minced garlic;

9. Add a little soup, thicken the starch with water, pour in sesame oil, stir well, take out a spoonful and serve.