I don't know
By VicentaLakin
Onions of lambs are a traditional, clean meal in Beijing, and its cooking effort is mainly a combination of the fire and the fabric. Some friends, when making this dish, prefer to make the lamb pre-sort with starch and then fire it, and think it's tender, which is not true. The slurry meat, though soft, smells heavy, because it can't get out because the starch seals the meat, and the meal tastes like the original lamb, and it's not good to make snakes. The best way to make onions is to make lamb, mainly by highlighting a word of “explosion”, which is quickly cooked with fire. The stoves used in the winehouse or hotel are relatively large, the firepower of the burner is strong, and it is relatively easy to produce the dish. The cooking stoves used in the home are less firepower than can be achieved. If more than a pound of lamb fire is produced, the meat is easily souped and therefore the quality of the food is poor. In fact, you can attain the quality and level of the hotel by having three points, one for lamb, which does not exceed 300 grams, and the other for the pre-scaling of the meat with the sauce, the third for the heating of the pot, the burning of the meat by the fire, and the immediate release of the meat, which ensures the quality of the food. In fact, the key to the firing process is the speed at which it's made. I'm usually picking the lamb's back leg and cutting myself. The lamb blades in the market are the worst, they are of poor quality and taste and can only be used for meat. It's not too thin to slice the lamb, it's about a penny thick, and it's okay to fatten the meat a little, and it'll smell more. Onions, choose the white part of the onions of Shandong, then cut the onions into roller blades with a knife, then strip each layer of onions with a hand, so that they may be loosely pellets, so that they can be warm and comprehensible, so that they can be treated in such a way that they can be cut short immediately after they have fallen into the onions, and eat with a sense of freshness. All right, let's get this over with。
Recipe Recommendations
- sheep's hind legs 300 grams
- green onions 150 grams
- ginger 15 grams
- Shaoxing wine 15 grams
- soy sauce 25 grams
- refined salt 2 grams
- MSG 2 grams
- pepper 0.3 grams
- white sugar 15 grams
- balsamic vinegar 10 grams
- sesame oil 20 grams
- cooking oil appropriate amount
- salty and fresh
- explosion
- ten minutes
- simple
Steps for I don't know
1
The smell of lambs; the lambs put gingers and a little salsa。
2
Put in a proper amount of sauce, and put about 25 grams of sauce on 300 grams of lamb chips。
3
And then a little salt。
4
And a little flavor and pepper powder。
5
Finally put in about 15 grams of sugar。
6
When the lamb is prepared, the hand is drawn, so that all the spices feel dryer in the lamb, and then the proper amount of perfume is mixed for five minutes。
7
The boiler is hot enough for cooking oil (preferably with peanut oil), as much as 80% of the heat is pouring into the lamb, and the chopsticks are quickly dispersed。
8
The lamb colored into the onions, and the fire was fast and flat。
9
And then a few drops of vinegar were cooked along the pot。
10
When you're done with it, you can get out of the pan。I don't know Make Tips
Characteristics of this dish: oily and beautiful color, rich and attractive meat aroma, slightly slightly sprinkled soup, tender and crispy meat at the entrance, delicious and fragrant mutton, suitable for drinking and drinking.
Warm reminder;
1. If you use soy sauce when curing meat, you can add a few drops of soy sauce to color because the color is lighter. If you use soy sauce from the north, the color is darker, you don't need to add soy sauce. The marinated compound flavor should be salty and fresh and slightly sweet on the aftertaste.
2. When making at home, it is recommended to use chopsticks to stir up the meat slices after the meat slices are put into the pot, so that the meat can be broken up quickly. The faster the meat slices are stirred, the more evenly it will be heated. You can quickly stir and stir fry evenly after being put into the pot. Cut raw.
3. Put the vinegar last. Do not pour the vinegar on the meat, but cook it along the edge of the pan to make the vinegar evaporate a little faster. It will have a faint vinegar aroma and no excess sourness. The final taste of fried mutton with onions is a more layered compound taste. You can taste the flavors of several seasonings used after entering the mouth, but none of them can be highlighted individually. It is the most authentic "fried mutton with onions."
This traditional Muslim dish of old Beijing,"Fried Mutton with Scallion", is ready for friends 'reference!
Warm reminder;
1. If you use soy sauce when curing meat, you can add a few drops of soy sauce to color because the color is lighter. If you use soy sauce from the north, the color is darker, you don't need to add soy sauce. The marinated compound flavor should be salty and fresh and slightly sweet on the aftertaste.
2. When making at home, it is recommended to use chopsticks to stir up the meat slices after the meat slices are put into the pot, so that the meat can be broken up quickly. The faster the meat slices are stirred, the more evenly it will be heated. You can quickly stir and stir fry evenly after being put into the pot. Cut raw.
3. Put the vinegar last. Do not pour the vinegar on the meat, but cook it along the edge of the pan to make the vinegar evaporate a little faster. It will have a faint vinegar aroma and no excess sourness. The final taste of fried mutton with onions is a more layered compound taste. You can taste the flavors of several seasonings used after entering the mouth, but none of them can be highlighted individually. It is the most authentic "fried mutton with onions."
This traditional Muslim dish of old Beijing,"Fried Mutton with Scallion", is ready for friends 'reference!