Lamb and Enoki Mushroom Stir-fried Celery
1.
First prepare the lamb, cut the lamb leg into thin slices, as thin as possible, it will be easier to cook
2.
After the vegetables are washed, blanch them with boiling water, quickly cool them out, remove the water, and cut them into inch sections for later use.
3.
Wash the enoki mushrooms and blanch them with boiling water to remove them too cold. Mushroom vegetables have a special taste, blanching will remove those bad tastes
4.
Put the oil in the hot pan, first fry the lamb to change its color, add barbecue powder, this powder is suitable for frying lamb, it is ready to sell in supermarkets, or you can prepare it yourself
5.
Stir-fry the seasonings and mutton well, stir-fry until it tastes good
6.
Put the enoki mushroom and celery into the frying spoon at the same time. After the two dishes are too cold, try to remove the moisture
7.
Stir-fry evenly over high heat, stir-fry the water to dry, and then serve. Do not leave any moisture, it will affect the taste of the meat
Tips:
Both enoki mushrooms and celery are blanched in advance, so that they can be sautéed on a high fire in the later stage. This will reduce the moisture in the vegetables and can also play a role in sterilization and disinfection.
I only used one kind of seasoning, which is ready-made barbecue powder. They are sold in supermarkets. If not, you can put them in: chili powder, cooked sesame powder, cumin powder, salt and other seasonings.
A small stir-fry that is delicious and easy to make, and can nourish the intestines. Have you learned how to match it?
