I don't know
By VicentaLakin
A soft meat, fresh scent, a little onion flavor, a little onion juice, an infinity onion-cracked lamb meat, as long as it's a match of fire and sauce, it's not difficult to make it, and attention and know-how are summarized in the last hint of the recipe. It's definitely a regular meal for the winter table。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for I don't know
1
Food preparation: lamb chips: 250 grams, onions: 1 root, ginger: 3 grams, salt: 3 grams, white pepper: 1 grams, sauce: 2 spoons, wine: 2 spoons, starch: 1 spoon, sugar: 4 grams。
2
The lamb chops were unfrozen and washed, the water dried and salted and white pepper made for 10 minutes. Put the other sauces in the bowl and mix them evenly, and make a spare bowl of juice。
3
Clean the onions and cut them in slash. And a little oil shall be added to the pot, and it shall first be smelt of onions, and it shall come forth as a substitute. Don't make onions too old, just smell them, and the purpose of early on is to keep the taste of lamb fresh as much as possible. At this point, a small amount of starch was spread over the meat。
4
Reboot the pot, use the ginger-sniffed pan, and when the oil heats up the smoke, it pours into the lamb chops and the fire goes out。
5
When the meat tablet color turns red to white, it pours into onions。
6
Cook into the bowl juice, flip fast, and turn off the fire immediately。
7
The flesh is soft, the scent is not sweet。
8
It's oily. It tastes like shit。
9
As long as you know the match between the fire and the sauce, you'll be able to make the scented lambI don't know Make Tips
1. the amount of lamb is not larger than 300 grams. the amount of lamb overweight has reduced fire power immediately and the meat is easily souped. 2. be not too thin, but about a cent of a coin thick, which makes the taste softer. 3. the lamb is pre-cooked to the ground and dry starch before it is made to prevent decomposition. 4. hot in the pot, hot in the flesh, hot in the flesh, hot in the fire, and quick in the flesh, so as to ensure a tender taste. 5. the process of improvisation needs to be accelerated. i'll put onions first, then mix them with half-cooked lamb, and it'll significantly reduce the amount of time spent on the job. 6. the sauce must be filled with a bowl of juice in advance and poured together in order to reduce the duration of the frying. more good food can focus on my new wave of microblogging @twinsliuliu。