When mutton is sauteed with onion, many people will marinate the mutton with cooking wine, soy sauce, raw flour, etc. in advance, so as to make the mutton smooth and tender, and it is not easy to fry. However, there are three problems with the mutton marinated in advance: 1, the smell of mutton cannot be volatilized, and the smell of mutton fried is relatively large. 2. After the mutton is salted, the water content is too sufficient. After it is put into the pot, the temperature in the pot will drop rapidly, and the "explosive" cooking method cannot be exerted. The mutton will produce soup, which will lead to soup in the dish. If this dish is fried with soup, it is basically not right. 3. Pickled mutton can only be fried separately from green onions, resulting in insufficient onion flavor of meat.
In the traditional Shandong cuisine, the mutton in the onion-fried mutton must not be preserved in advance, and it is wrong to fry the green onions or the mutton first. The correct way is to stir-fry the mutton and the green onions together and share a Shandong version of the onion-fried mutton.
Ingredients used for sauteed mutton with scallion: half a catty of mutton, scallion 1 root; 3 cloves of garlic and ginger 1 piece; 2 tablespoons of rice vinegar, 3 tablespoons of light soy sauce, cooking wine 1 spoon, sugar 1 spoon, starch 1 spoon, sesame oil 1 spoon and a small amount of salt.
Step 1: Cut the mutton into thin slices with a horizontal knife. As the old saying goes, "Cross-cut the cattle, sheep and pigs obliquely", so that the meat can be chewed more easily and tastes tender. Cut the scallion into hob pieces.
Step 2: Prepare the seasoning in advance. Because the cooking time of this dish is very short, you need to prepare the juice in advance and put it in the bowl to avoid delaying the cooking. Add 3 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, 1 tablespoon of dry starch, 1 tablespoon of sesame oil and a small amount of salt into the bowl and stir well for later use. 2 tablespoons of rice vinegar, 3 cloves of garlic and a small amount of ginger.
Step 2: First, heat the pan on a big fire, then add a little more peanut oil than usual. When it is 80% hot, pour in the garlic slices and stir-fry in Jiang Mo for 2 seconds.
Step 3: Pour 2 spoonfuls of rice vinegar directly into the oil pan along the edge of the pot, and the whole process will be on fire.
Step 4: After about 2 seconds, quickly pour the mutton and green onions into the pot, cover the oil in the frying pan, and stir fry over high heat.
Step 5: After more than ten seconds, the mutton in the pot basically changes color, pour in the juice prepared in step 2, stir-fry over high fire for ten seconds, and then take it out of the pot and put it on the plate, so that a plate of fried mutton with scallion with tender meat and delicious taste is ready.
-Lao Jing said-I use frozen mutton for this fried mutton with onion, which doesn't seem to have a particularly good effect, but the method of making this dish is traditional Shandong cuisine, which is easy to master and tastes first-class. Besides ensuring that it is fried in full fire, there are three tips to share.
1, mutton can't be cured, and it can't be wrapped in juice until it is cooked. Stir-fry the mutton directly in the pot to make it not only fragrant, but also tender, and the smell of mutton will be reduced a lot with the high temperature, and the dishes made will not have soup.
2, you need to use vinegar, which is one of the tricks of frying onions and mutton. Cooking the pot with vinegar in advance can make the mutton more delicious and not greasy.
3, mutton and green onions should be cooked together and cooked together, so that the tastes can be fully integrated. No matter who is fired first, the effect is not good.
Cooking is limited, give me more advice, have fun, and see you tomorrow.