Soy lamb

By VicentaLakin

Soy lamb
After her daughter's normal admission to school, she had to have her meals ready by 11 p.m. and take them home. The amount of rice is low, the father often does not come back for dinner, the niece eats at my house, but the amount is low, and Mama now has conscious control over the amount of food, and no meal is prepared for each meal, which is not wasted. It's nice to have cucumber, cucumber, cucumber, cucumber, cucumber, meat, soup, rice。

Recipe Recommendations

  • mutton appropriate amount
  • cucumber appropriate amount
  • onion appropriate amount
  • cooking wine appropriate amount
  • soy sauce appropriate amount
  • salt appropriate amount
  • oyster sauce appropriate amount
  • sweet sauce appropriate amount

Steps for Soy lamb

  • Make Soy lamb step 0
    1
    Material maps。
  • Make Soy lamb step 1
    2
    The lamb has been turned into silk, wine, raw, a little salt。
  • Make Soy lamb step 2
    3
    Grab all the sauce with your hands。
  • Make Soy lamb step 3
    4
    A small amount of starch。
  • Make Soy lamb step 4
    5
    We'll catch dry powder in the same way。
  • Make Soy lamb step 5
    6
    The yellow slices into thin slices, the onions into blades, a small bowl, and the pasta with kerosene。
  • Make Soy lamb step 6
    7
    The frying pan is hot。
  • Make Soy lamb step 7
    8
    Pour the oil out, refuel it。
  • Make Soy lamb step 8
    9
    Hot pots of cool oil will boil the meat, the fire will not be too big, the meat will be spread out。
  • Make Soy lamb step 9
    10
    The silk changes, the onions。
  • Make Soy lamb step 10
    11
    It's just that I've been working on it for a while。
  • Make Soy lamb step 11
    12
    cucumber slices when you flip。
  • Make Soy lamb step 12
    13
    Just a little fry。
  • Make Soy lamb step 13
    14
    Load up the table。

    • Soy lamb Make Tips

    1. For pure lean meat, in addition to liquid seasonings, you can also add an appropriate amount of water. By using a kneading and mixing method, the meat absorbs the water, resulting in a better texture when stir-fried. 2. Heat the wok before stir-frying the meat to prevent sticking. 3. After adding the meat strips to the wok, keep the heat low or remove the wok from the heat to stir-fry; both methods can prevent the meat from sticking. 4. Add the cucumber slices last and remove from the wok quickly so they remain crisp. 5. Since the sauce itself is salty, there is no need to add a lot of salt.

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