cumin lamb
Cumin mutton is made from sheep's hind leg meat, cumin, and mixed with various seasonings. The mutton meat is tender, easy to digest, and has high protein content. Cumin has the effect of regulating qi and appetizing, dispelling wind and relieving pain. This dish has the characteristics of soft and tender texture, fresh spicy, salty, and rich nutrition.
Recipe Recommendations
- mutton 250 grams
- onion one
- cumin appropriate amount
- cumin powder appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- dried chili appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- oil appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for cumin lamb
1
Preparation ingredients: 250g mutton, 1 onion, cumin grains, cumin powder.
2
Shred onions; slice mutton, add starch and cooking wine, grab well and marinate for 10 minutes; cut onions, ginger, garlic, and dried peppers.
3
Put oil in the pan, heat it, add in, add green onions, ginger, garlic, and dried peppers and saute until fragrant.
4
Add the mutton slices and quickly smooth and stir fry.
5
Add cumin grains and cumin powder and stir-fry until color changes, add the shredded onions, add salt and stir-fry for a while, and serve the pan.cumin lamb Make Tips
1. You can also stir-fry the mutton slices left over from the hot pot, but the taste is not as good as the hand-cut mutton slices;2. You can also just add cumin powder. I like to add some cumin grains, so the stir-fried mutton will taste like a roast mutton kebabs;3. You can also replace the onions with coriander, but you must put them when you are about to go out of the pan, otherwise it will not taste good or look good when the stir-fry is too cooked. Nutritional analysis: 1. Mutton nourishes qi and nourishes blood, warms the middle and nourishes the stomach;2. In addition to being rich in protein, mutton also contains a large amount of vitamin B1, which can be eaten with onions to promote its absorption;3. This dish supplements Qi and blood, suitable for the weak.