Halal Dish "scallion Fried Lamb"
by Large frying spoon
Favorite
Difficulty
Easy
Time
10m
Serving
2
"Scallion fried lamb" is a traditional halal dish in old Beijing. Its cooking skills are mainly in the combination of heat and seasoning. When making this dish, some friends like to use starch to prepare the lamb in advance and then stir-fry it. This tastes more tender, which is actually incorrect. Although the pulped meat is smooth and tender, the smell of mutton is heavier. This is because the starch seals the meat and the smell of mutton cannot be emitted. This dish What you eat is the original taste of lamb, which is not good if it is superfluous in the production.
Stir-fried mutton with scallion, mainly highlight the word "fried". After the meat is cooked, the meat should be cooked quickly with strong fire. This is the most authentic way to make scallion-fried mutton. The stove used in a restaurant or hotel is relatively large, and the firepower emitted by the burner is very powerful, making this dish relatively easy. The stoves used in households have relatively low firepower. For example, the firepower of making more than one catty of lamb will be immediately reduced, and the meat will easily come out of soup, so the quality of the dishes is very difficult to grasp. In fact, you only need to master three points to achieve the quality and level of the hotel. One is that the mutton should not exceed 300 grams and the amount should not be large. The second is to mix the meat seasoning in advance to make the taste, and the third is to heat the pot. After the meat is in the pan, use high heat to fry it for several times, and the meat will be out of the pan immediately after it is broken, so that the quality of the dishes can be guaranteed. In fact, the key to the process of stir-frying lies in the speed of the stir-frying.
Stir-fried lamb with green onions, usually I choose lamb's hind legs and slice it myself. The lamb slices on the market are the most difficult to use, and their quality and taste are not good, so they can only be used for shabu-shabu. The mutton slices should not be cut too thin, about the thickness of a penny. It doesn't matter if the meat is a little fatter, it will taste more fragrant. For green onions, choose the white onion parts of Shandong green onions. First use a knife to cut the white onions into hob pieces, and then peel each layer of onion with hands to make them loose flakes, so that they can be heated evenly and quickly. With this method of processing green onions, the green onions can be broken immediately after being put in the pot, and the seedlings are not easy to collapse. Okay, not too much wordy, let's start practicing. "
Stir-fried mutton with scallion, mainly highlight the word "fried". After the meat is cooked, the meat should be cooked quickly with strong fire. This is the most authentic way to make scallion-fried mutton. The stove used in a restaurant or hotel is relatively large, and the firepower emitted by the burner is very powerful, making this dish relatively easy. The stoves used in households have relatively low firepower. For example, the firepower of making more than one catty of lamb will be immediately reduced, and the meat will easily come out of soup, so the quality of the dishes is very difficult to grasp. In fact, you only need to master three points to achieve the quality and level of the hotel. One is that the mutton should not exceed 300 grams and the amount should not be large. The second is to mix the meat seasoning in advance to make the taste, and the third is to heat the pot. After the meat is in the pan, use high heat to fry it for several times, and the meat will be out of the pan immediately after it is broken, so that the quality of the dishes can be guaranteed. In fact, the key to the process of stir-frying lies in the speed of the stir-frying.
Stir-fried lamb with green onions, usually I choose lamb's hind legs and slice it myself. The lamb slices on the market are the most difficult to use, and their quality and taste are not good, so they can only be used for shabu-shabu. The mutton slices should not be cut too thin, about the thickness of a penny. It doesn't matter if the meat is a little fatter, it will taste more fragrant. For green onions, choose the white onion parts of Shandong green onions. First use a knife to cut the white onions into hob pieces, and then peel each layer of onion with hands to make them loose flakes, so that they can be heated evenly and quickly. With this method of processing green onions, the green onions can be broken immediately after being put in the pot, and the seedlings are not easy to collapse. Okay, not too much wordy, let's start practicing. "
