Cumin mutton is the dish of this issue.
condiments
Sheep front leg meat (about 300g)
condiments
Baking soda (1 spoon)
Ginger (appropriate amount)
Onions (moderate amount)
Yellow rice wine (moderate amount)
Corn starch (appropriate amount)
Vegetable oil (appropriate amount)
Onions (several slices)
Coriander (appropriate amount)
Red pepper (half)
Slightly spicy Chili noodles (about 6 grams)
White sesame seeds (2 spoonfuls)
Bright oil (a little)
condiment
Edible salt (about 3g)
Pepper (about 2g)
Cumin powder (appropriate amount)
Light soy sauce (moderate amount)
Pepper noodles (a little)
Cumin granules (1 stick)
The specific steps are as follows
Raw material handling and preparation
1 First, we prepare 1 piece (about 300g) of leg of lamb, vertically cut into small strips and then cut into small squares for later use. There is fascia and sheep oil in the middle of student leg of lamb, which is more suitable for young people with good teeth. After cutting, the next step is to start the initial processing.
First, add 1 tbsp baking soda to mutton, and then add appropriate amount of water to soak for 30 minutes. The purpose of this step is to destroy the muscle fibers of mutton. Students don't need this step if they are young sheep. Next, start preparing the marinade.
After preparing slices of ginger and onion, add appropriate amount of yellow wine and break it for later use. In addition to curing mutton, raw ginger and onion water can also cure meat and fish to remove fishy smell.
After 430 minutes, take out the mutton and drain it, then add 1 teaspoon (about 3g) of edible salt, 1 teaspoon (about 2g) of pepper, 1 teaspoon (about 2g) of cumin powder, proper amount of soy sauce and a little ginger juice.
5 then stir in one direction 1 min to fully absorb the seasoning juice. After the juice is absorbed, add appropriate amount of corn starch and stir well.
Finally, add a proper amount of vegetable oil to "seal". The purpose of this step is to prevent the pan from sticking when cooking. The next step is to prepare auxiliary materials.
7 Prepare a few slices of onion, half of which is cut into small particles, and the other half is cut into small cubes for later use.
8 Prepare appropriate amount of coriander and chop the vegetable root for later use. Cut the leaves into small pieces and place them separately. Finally, prepare half of the red pepper for use. The next step is to prepare dry materials.
Add appropriate amount of Chili noodles (about 6g) to 9 pots, add 2 teaspoons of white sesame seeds, add 1 teaspoon of cumin powder, add a little pepper noodles, and finally prepare 1 teaspoon of cumin granules for later use.
Start making
1 First, we heat the pan, add a proper amount of oil sliding pan after heating, pour out the hot oil after sliding the pan, and add a proper amount of base oil again.
Then put the salted mutton into the pot. After the mutton is put into the pot, it can't be stirred. Fry on low heat first 1 min.
After 3 1 min, stir-fry the other side for 3 minutes. The purpose of this step is to fry the mutton until it is tender outside. Of course, students who like heavy meat can reduce the frying time. After the mutton is fried, take out the mutton and excess oil. Because the oil of fried mutton is more or less oily, it is not recommended to use "wide oil" to fry here.
Then put the cumin directly into the pot with bottom oil, and the cumin is fragrant. After cumin is fragrant, add mutton and stir-fry a few times to absorb cumin flavor, then add chopped green onion and prepared dry ingredients, and turn to medium heat and stir-fry a few times.
5 Add a small amount of soy sauce from the side of the pot, add the prepared onion and red pepper particles, add a little bright oil and stir well.
6 then add the coriander and stir fry for a few times. Students can also eat coriander directly at the bottom of the plate.
Let's start the technical summary.
first
Mutton can choose leg meat with slightly fat fascia.
You can also choose tenderloin and hoof tendon.
If there are old people and children to eat, it is best to choose lamb tenderloin.
If you pursue the taste, you can choose tendon meat.
second
The best collocation of cumin is cumin granules and cumin powder.
The ratio of cumin granules to cumin powder is 10: 1.
If it is made entirely of cumin powder, it will cause mouth sticking.
third
My personal favorite is fooling around.
White sesame, Chili noodles, Chili noodles, cumin granules or cumin powder.
The taste in this collocation is spicy and spicy, slightly spicy and spicy.
Zanthoxylum bungeanum and pepper play an auxiliary role in it.
Can't add any more.
Otherwise, it is easy to overwhelm cumin, resulting in a presumptuous guest usurps the host's role.
fourth
Pickled mutton with ginger and onion is best squeezed.
This will make it easier to suppress its smell.
fifth
The ratio of red pepper, onion and coriander to cumin mutton
Can be added according to personal taste.
Cumin mutton technology has been summarized!
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