Stir-fried Lamb with Scallions
1.
Cut the shallots diagonally
2.
Cut along
3.
The scallion can be cut again on the center line of the cross section, so that the size is suitable
4.
Cut the green onions and serve on a plate for later use. One catty of mutton should be one-half or double the amount in the picture. If you don’t like green onions, you can reduce the amount.
5.
Heat the pan with cold oil, stir fry the mutton slices (the hotpot mutton slices bought in the supermarket), stir fry until the color changes, add salt and pepper, set aside, don’t get too much oil because the frozen mutton slices will leak water and the fat will be fried Out of oil. Stir fry time can be as you like. If you like to eat tender and fry for a while, if you like the taste of fry, just increase the time of fry.
6.
After serving the lamb, add a small amount of oil left in the pot, add the green onions, stir-fry on high heat, and finally add a little soy sauce to increase the color and saltiness. You can also add salt without soy sauce. There is too much oil left in the pot. Use the right amount of oil next time.
7.
After the green onions are fragrant and soft, add the fried lamb slices and continue to stir fry. Remove the ingredients to reveal the oily area at the bottom of the pan, add cumin and stir-fry evenly, then add barbecue ingredients and stir-fry evenly.
8.
Put it on a plate, add cooked white sesame seeds, take a picture, and add filters. Double click 666
Tips:
1. Fry the mutton slices first, or fry the green onions first. The steps can be reversed. Frying the ingredients separately and then mixing will help control the maturity of each ingredient and the temperature of the stir-fry, and avoid one kind of fried food that is too old and the other kind. Live.
2. Don't get too fat when buying meat slices. Fat slices are suitable for shabu-shabu but not for cooking, and too thin for cooking will not taste enough. It is better to have less fat and thinner.
3. Don't use too much oil in fried lamb slices because frozen mutton slices will produce water and fatty meat will produce oil.
4. The stir-frying time of the sliced meat can be as you like. If you like to eat tender and stir-fry for a while, if you like the taste of sautéed, just increase the stir-frying time.
5. It is best to add salt and other seasonings to the ingredients after they are cooked to taste, and to control the amount, because the volume of the ingredients when they are raw is very different from the volume when they are cooked, and then add seasonings after they are cooked to avoid over-salty or over-saltiness. light.
6. Soy sauce can be used for freshness and coloring. It can be replaced with oil consumption or salt. If soy sauce, add a few drops is enough. The color will turn black. Soy sauce needs to be added when it is out of the pot, because the heat is not easy to control. Paste pot.
7. Cumin and barbecue ingredients are both to enhance the umami taste of lamb and remove the mutton. If you don’t like the mutton flavor, you can add more cumin. Don’t add more barbecue ingredients, because many barbecue ingredients already contain salt. If you like to eat barbecue ingredients, just use it before. The amount of salt should be reduced accordingly.
8. Sesame is for decoration and can be omitted.
9. If the seasoning is slow, turn down the heat first and then add the seasoning to avoid high heat and difficult to control.
