How to cook lamb

Lamb is a kind of meat we often eat. Lamb is relatively high in calories, especially in the cold autumn and winter seasons. Eating some mutton can effectively dispel the cold and keep warm. It is also quite effective in improving immunity. You can cook the beef and then make some delicious food. This can save time and is also a better way to cook mutton. Let us learn about this aspect.

1. Stir-fried lamb with green onions

Ingredients: 200g lamb tenderloin (or lamb leg), 1 scallion, 10g egg, 5g salt, 10g soy sauce, 2 cloves of garlic, 2 dried chilies, 5g cooking wine, 8g starch, 10g rice wine, 1g pepper, 5g sugar, vegetable oil as needed

practice:

(1) Prepare all the ingredients and use some eggs to coat the lamb.

(2) Cut the lamb at a 90-degree angle with the knife. This will make the lamb tender. There is a thin strip of fat under the tenderloin, which does not need to be removed. It is the most fragrant.

(3) After cutting the meat, add cooking wine and salt, then add a little egg liquid and mix well. Finally, add a little starch and mix well. It is ready to be marinated. The mutton processed in this way is more tender and does not stick to the pan.

(4) Chop the garlic into fine pieces and cut the green onions into thick slices. Mix the rice wine, soy sauce, salt, pepper, sugar and starch into a bowl of sauce and set aside. Add a little water as needed.

(5) Add a little more oil to the pan. Lamb will not taste good without enough oil. Add two dried chilies with the seeds removed and fry until brown.

(6) Add the mutton and minced garlic and stir-fry until they turn white and are cooked.

(7) Add the chopped green onions and stir-fry for a few seconds to allow the flavors to penetrate each other.

(8) Turn on high heat, stir the sauce and pour it into the pot. Stir-fry quickly until it is cooked.

Note: Be sure to stir-fry over high heat and don’t stir-fry for too long, otherwise the mutton will become tough. Because the mutton has been salted, you don't need to add salt when frying. Don't cut the green onions into shreds, otherwise it will become mushy and taste bad when fried. Also, don't cut the mutton too thin, otherwise the moisture will escape once it is put into the pot and the mutton will not be tender.

2. Stir-fried Lamb with Sugar Garlic

Ingredients: Lamb tenderloin, pickled garlic, onions, carrots, garlic

practice:

(1) When cutting the lamb, do not cut the tenderloin too thinly, otherwise the moisture will escape once it is put into the pot and the lamb will not be tender.

(2) When coating the mutton with starch, add 2 grams of baking powder to 400 grams of meat and let it rise like bread. After adding baking powder, be sure to add more water and beat vigorously, then add soy sauce, cooking wine, salt, and dry starch and mix well.

(3) Pour a large amount of raw oil into the mutton slices to completely cover them and prevent moisture from leaking out. It is best to let the baking powder ferment for 30 minutes.

(4) Put normal cooking oil in the pot, add garlic slices first; then carrots and lamb on top, do not move until the bottom is charred and then turn it over.

(5) After the mutton has completely changed color, pour in the pickled garlic and onions and stir-fry evenly.

(6) Pour in the prepared sauce (salt, sugar, cooking wine, soy sauce, chicken essence, sesame oil, starch, water) and let it collect.