Fried Lamb with Cumin

Cumin mutton:

Raw materials for making cumin mutton:

300 grams of mutton, 15 grams of cumin, 50 grams of bamboo shoots, 1500 grams of oil (about 75 grams), 20 grams of cooking wine, 1 gram of salt, 15 grams of sugar, 30 grams of eggs, 7 grams of monosodium glutamate, 30 grams of spicy paste, 50 grams of Lake powder, 10 grams of sesame oil, a little soup and noodles.

Processing steps of cumin mutton:

1. Slice mutton into a bowl, add egg, starch and flour, and stir well.

2. Spoon the oil, wait for the oil to mature, slice the meat, slice the bamboo shoots and pour them out together. Add spicy paste, salt, sugar, monosodium glutamate, cooking wine, cumin, soup, pour in sliced meat, bamboo shoots, shake the spoon, thicken, pour in sesame oil, and serve.

Characteristics of cumin mutton:

It is soft and tender, spicy and salty, with strong cumin flavor.

Fried Lamb with Cumin

Cumin mutton is made from hind leg meat, coriander leaf, cumin, and various seasonings. Mutton is tender, easy to digest and high in protein. Cumin has the functions of regulating qi, appetizing, expelling wind and relieving pain.

This dish has the characteristics of soft and tender texture, spicy and salty fragrance, and rich nutrition. This dish is suitable for autumn and winter.

Characteristics of dishes

Mutton is rich in protein, soft and tender, spicy, salty, cumin flavor

practice

Practice 1

Make food

Under the sheep. Stir fry cumin in a clean pot over low heat. Roll it on the chopping board to form a fine powder. Mix it with hot pepper flour

Put it in the utensil and mix with monosodium glutamate. Wash the coriander leaves and put them in a bowl. Put the mutton in the vessel, add cooking wine, salt, a little water, stir evenly, add onion and ginger, marinate for 20 minutes, remove onion and ginger. Heat up the frying pan, add the oil to 60% heat, slide the mutton slices into the pan, and take them out when there is more water from the raw materials and the oil temperature drops. When the oil temperature rises again, put the mutton slices into the pot and fry again. Take them out, add cumin, chili noodles and monosodium glutamate, mix them well and put them on the plate. When serving, sprinkle the leaves of coriander on them.

Practice 2

Make food

Fresh mutton 600g, coriander 100g, cumin (ground into coarse powder) 35g, dried chili chips 50g, tender meat powder 10g, cooking wine 10g, young salt 10g, monosodium glutamate 5g, edible oil 1000g (actual consumption 50g)

Production process

First cut the mutton into 5.5cm thick slices and marinate with tender meat powder, salt, monosodium glutamate and cooking wine for 10 minutes. Wash and dry coriander, cut it into sections and lay it flat at the bottom of the plate. Heat up the wok, add the cooking oil and heat it to 60% heat. Add the cured mutton and scrape it up with a spatula. As soon as it is cooked, remove it and filter the oil. Put a little oil in the wok and stir fry cumin until fragrant. Put down the dried chilli and fry until golden. Quickly pour in the sliced mutton, cook cooking wine and stir fry for several times. Then put out the wok and pour into the plate covered with coriander. Garnish with coriander.

Practice 3

Make food

300 grams of mutton, 15 grams of cumin, 50 grams of bamboo shoots, 1500 grams of oil (about 75 grams), 20 grams of cooking wine, 1 gram of salt, 15 grams of sugar, 30 grams of eggs, 7 grams of monosodium glutamate

Production process

1. Slice mutton into a bowl, add egg, starch and flour, and stir well. 2. Spoon the oil, wait for the oil to mature, slice the meat, slice the bamboo shoots and pour them out together. Add spicy paste, salt, sugar, monosodium glutamate, cooking wine, cumin, soup, pour in sliced meat, bamboo shoots, shake the spoon, thicken, pour in sesame oil, and serve.

Practice 4

Make food

200g mutton slices, 5g cumin granules, 5g cumin powder, 15ml soy sauce, 5g sugar, 5g salt, 1 onion, 1 egg white, 15ml cooking wine and 2 chives.

Production process

Cut mutton into thin slices, rinse with water for five minutes to remove blood, then add egg white and cooking wine to marinate for 20 minutes. Cut the onion into thin slices, cut the chives into 3-4cm long sections for standby; heat the frying pan until you can feel the obvious heat when you put your hands on the top, then add the appropriate amount of oil, put the mutton slices into the frying pan to quickly spread, stir fry until the meat slices change color, and then put out; heat the remaining oil again, when it is 40% hot, put the onion into the frying pan to stir fry the fragrance, and then put the previously fried mutton slices into soy sauce, cumin and salt Stir fry the sugar until fragrant. Sprinkle cumin powder and scallion before leaving the pot. Mix well.

Practice 5

Make food

Mutton slice, onion 0.5, scallion 0.5, minced garlic

After spicy, mutton slices.

3. It's better to stir fry mutton slices after thawing, otherwise there will be more water.

4. When frying mutton, pour in proper amount of soy sauce and a little sugar. When the mutton is almost cooked, put some chili powder

5. Finally put in the right amount of salt, put the green onion and red pepper into the pot, and then stir fry a few times

Production process

1. Wash the leg of mutton and stir fry it slowly. Add 2 tbsp cumin powder, 1 tbsp sugar and some salt. Mix well

6. Finally, add a spoonful of pepper to the raisins and mix well

Practice 8

Main ingredient: mutton hind leg

Wine, coriander

Production process

1. Put slices of mutton in a vessel, add cooking wine, salt and a little water, stir well, then put in onion and ginger, marinate for 20 minutes to remove onion and ginger.

2. Heat up the frying pan, add the oil to 60% heat, stir fry the mutton slices in the pan, turn down the heat when there is more water, and remove the water from the mutton.

3. Pour a little edible oil into the mutton, stir fry it over high heat, add cumin / pepper, stir fry until the flavor comes out of cumin, add salt / monosodium glutamate / coriander, and stir well.

Practice 9

Materials used

250 grams mutton, 1 / 2 green onion, 1 cumin grain soup, drain water, put in soy sauce, cooking wine and sugar, marinate for about 15 minutes.

spare.

6. Stir fried with ranli

7. Wrap cumin evenly on mutton.

9. Pour in onion and scallion, stir fry for one minute, add salt

nutritive value

Nutritional value I

Cumin mutton is a Xinjiang dish. Cumin is fragrant and strong, suitable for meat to drive wind and relieve pain. Cook with mutton, regulate qi and appetizer, expel wind and relieve pain, drink tea.

Food category

Xinjiang cuisine

Longitude: 104.06573486

Latitude: 30.65946198