Stir-fried Lamb with Scallions
by meggy dancing apple
Favorite
Difficulty
Easy
Time
5m
Serving
3
I love lamb in winter.
Dumplings stuffed with mutton, steamed buns stuffed with mutton, as well as mutton soup, roast leg of lamb, stewed lamb hooves, white water lamb's head, lamb soup... and the easiest thing is this scallion lamb.
Fried lamb with green onions, you can tell from the name, the protagonist is just two-lamb and green onions.
Yes, just these two. Like garlic, ginger, chili and so on, although they can be fried and taste good, they are not authentic. But then again, cultures are all about integration, not to mention this stir-fry. Break the tradition, you like it, no one can care about it! Nowadays, all walks of life pay attention to innovation, so you can add ginger, garlic, chili, etc. according to your preference.
I will serve my scallion-flavored lamb today, using the old method. The old taste is always nostalgic.
Cut the green onions diagonally into shreds, and put them before they are out of the pan. The spiciness is gone, and it is still fresh. You can put more soy sauce, the soup is soaked in the sliced meat and green onions, it is a bit sticky, especially flavorful! Especially for the last remaining soup, dig a spoonful of rice and mix it like this, huh! Unknowingly, I ate a small bowl of food today!
Dumplings stuffed with mutton, steamed buns stuffed with mutton, as well as mutton soup, roast leg of lamb, stewed lamb hooves, white water lamb's head, lamb soup... and the easiest thing is this scallion lamb.
Fried lamb with green onions, you can tell from the name, the protagonist is just two-lamb and green onions.
Yes, just these two. Like garlic, ginger, chili and so on, although they can be fried and taste good, they are not authentic. But then again, cultures are all about integration, not to mention this stir-fry. Break the tradition, you like it, no one can care about it! Nowadays, all walks of life pay attention to innovation, so you can add ginger, garlic, chili, etc. according to your preference.
I will serve my scallion-flavored lamb today, using the old method. The old taste is always nostalgic.
Cut the green onions diagonally into shreds, and put them before they are out of the pan. The spiciness is gone, and it is still fresh. You can put more soy sauce, the soup is soaked in the sliced meat and green onions, it is a bit sticky, especially flavorful! Especially for the last remaining soup, dig a spoonful of rice and mix it like this, huh! Unknowingly, I ate a small bowl of food today!
