I don't know
By VicentaLakin
Onions of lamb are a traditional food in old Beijing, which has the ability to fix the sun, strengthen the kidneys, and make up the body. Its cooking skills are mainly associated with the mix of the fire and the sauce, which is made up of soft lamb, fresh fragrance, oily juice, and food。
Recipe Recommendations
- Sheep liji 300 grams
- green onions 2 pieces
- garlic 2 cloves
- eggs one
- dried chili 3 grams
- water starch a little
- yellow wine 10 grams
- soy sauce 10 grams
- salt appropriate amount
- white pepper a little
- white granulated sugar 5 grams
- edible oil appropriate amount
- slightly spicy
- explosion
- ten minutes
- senior
Steps for I don't know
1
Food is ready。
2
Onion slash。
3
Garlic cut。
4
Lamb cut thin。
5
A little wine, a little salt, a little water starch, and a little smoothing。
6
And half the egg fluid。
7
Make sauce: soy sauce, residual butter, salt, white pepper powder, white sugar, a little water。
8
Hot, hot, cold, dry chili。
9
The lamb slips, garlic, onions, and the fire turns into meat。
10
Bring in the juice, quick and even。
11
Out of the pot, pallet。I don't know Make Tips
The best way to make onions is to make lamb, mainly by highlighting the word “explosive”, which is quickly cooked with fire when the meat comes out. Since the stoves used in the home are less powerful than the firepower, the capacity to make more than a pound of lamb is reduced immediately, and meat is easily souped, so the quality of the food is poorly controlled. In fact, a high quality can be achieved with three points in mind: one and not more than 300 grams of lamb. 2. Sweat the meat early with the sauce. 3. Hot in the pot, when the meat comes out of the pot with a high fire, the meat comes out immediately, thereby guaranteeing the quality of the food. The key to the fire is the speed at which it's made. This time it's the ridge of the sheep, which usually chooses the posterior slice of the sheep. It's not too thin to slice the lamb, it's about a penny thick, and it tastes even stronger. Onions, choosing onions, cut the onions into roller blades with a knife, then skin each layer of onions with a hand, so that they can be loosed into loose pieces, so that they can be warm and comprehensible, so that, with this treatment of onions, life can be lost immediately after the onions are laid, and there is a sense of freshness to eat。