Stir-fried Lamb with Scallions

Name: Stir-fried Lamb with Scallions
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g Lamb Roll; 1/2 root Green onions; 1 tablespoon Vegetable oil; 1 tablespoon salt; 1 tablespoon Cumin powder

by Looking for Peach Blossom Island

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The weather suddenly cooled down, and the Northeast had already bid farewell to short-sleeved shorts. Warm up with some lamb. Lamb has the effects of nourishing yang, strengthening waist and kidney, and nourishing deficiency and nourishing the body. Scrape the frozen mutton into thin slices with a machine, and stir-fry it quickly to make the mutton smooth and tender, fragrant without mutton, and the meat is tender and has a slightly onion fragrance. Use appropriate amount of cumin powder to increase fragrance and freshness before serving, and the aftertaste is endless. "

Ingredients

80g Lamb Roll
1/2 root Green Onions
1 tablespoon Vegetable Oil
1 tablespoon Salt
1 tablespoon Cumin Powder

Stir-fried Lamb with Scallions

1. Fat and lean frozen lamb rolls, no need to thaw

2. Boil the water with hot water at 70 to 80 degrees. When the red color turns to pink, remove the water immediately and set aside.

3. Shred the green onion diagonally, don't cut too thin, it won't be able to clip after sautéing

4. Heat oil in a pan and sauté the chopped green onions

5. Pour the lamb slices, add salt and cumin powder

6. Stir fry quickly until the lamb has just turned white and ready to cook

Tips:
You can also add proper amount of dried chili when frying the pan, which is also delicious. Both cumin grains and powder can be used for cumin.