Stir-fried Lamb with Scallions
by Purple transparent
Favorite
Difficulty
Normal
Time
15m
Serving
2
The mutton used today is also the sliced mutton that I bought back. If you buy it with lamb ham, freeze it first, and cut it after freezing, which will make it easier to cut thinly. Let's have a quick hand at home today. Don't look at the scallion fried lamb is a quick dish, it is not easy to fry it deliciously, the simpler the dish, the more dishes there are.
The mutton is smooth and tender, the fragrance is not mutton, and the soup is filled with oil, and the aftertaste is endless after eating. The meat is tender, with a slight onion fragrance.
Focus on 3 steps, let you get the old Beijing scallion fried lamb.
1. Choose meat: Cut the lamb thinly. Keep the thickness even. For convenience and effectiveness, I chose lamb slices, which are thin enough and easy to cook. It is best to bring a little fat, it will be more fragrant.
2. Side dishes: Use the scallion white, don't be stingy, put a lot, so that you can remove the mutton and fishy. And the green onions fried with mutton are more delicious. There are also many benefits to eating green onions, and the green onions will become soft when they are fried. I used 3 large scallions for 250 grams of meat, but I can actually put more. Next time I plan to put 5 onions. The fried scallions do not have the spicy taste of raw scallions. They are fried together with the meat to absorb the meat. The incense is delicious.
3. Stir-fry: It is necessary to heat the pan with hot oil and stir-fry quickly to ensure that the lamb is tender and juicy. Otherwise, the meat and the old onion will rot out of the soup. Pour the cooking wine when stir-frying, and preheat the wine to volatilize to take away the mutton smell. Lamb slices do not need to be marinated in advance, which will easily cause the meat to lose moisture and become dry.
Lamb is a treasure, but you can’t eat too much, because it’s hot, and eating more will get you angry. The fat content of mutton is less than that of pork and more than beef, but it is high in protein, so it's best to be moderate. If you are a person who is afraid of the cold, eat more. Choosing to eat in winter is also to relieve wind and cold and avoid getting angry.
The mutton is smooth and tender, the fragrance is not mutton, and the soup is filled with oil, and the aftertaste is endless after eating. The meat is tender, with a slight onion fragrance.
Focus on 3 steps, let you get the old Beijing scallion fried lamb.
1. Choose meat: Cut the lamb thinly. Keep the thickness even. For convenience and effectiveness, I chose lamb slices, which are thin enough and easy to cook. It is best to bring a little fat, it will be more fragrant.
2. Side dishes: Use the scallion white, don't be stingy, put a lot, so that you can remove the mutton and fishy. And the green onions fried with mutton are more delicious. There are also many benefits to eating green onions, and the green onions will become soft when they are fried. I used 3 large scallions for 250 grams of meat, but I can actually put more. Next time I plan to put 5 onions. The fried scallions do not have the spicy taste of raw scallions. They are fried together with the meat to absorb the meat. The incense is delicious.
3. Stir-fry: It is necessary to heat the pan with hot oil and stir-fry quickly to ensure that the lamb is tender and juicy. Otherwise, the meat and the old onion will rot out of the soup. Pour the cooking wine when stir-frying, and preheat the wine to volatilize to take away the mutton smell. Lamb slices do not need to be marinated in advance, which will easily cause the meat to lose moisture and become dry.
Lamb is a treasure, but you can’t eat too much, because it’s hot, and eating more will get you angry. The fat content of mutton is less than that of pork and more than beef, but it is high in protein, so it's best to be moderate. If you are a person who is afraid of the cold, eat more. Choosing to eat in winter is also to relieve wind and cold and avoid getting angry.
