Fresh taste of Shacha mutton cabbage

Fresh taste of Shacha mutton cabbage

Introduction:

"Shacha mutton and water spinach [traditional mutton recipe] taste fresh mutton. There are many kinds of conditioning methods for water spinach. Sometimes it takes more time to conditioning mutton. Each conditioning method has different taste and taste. Even if you are not a mutton family, when your friends and relatives are mutton family, you can make a & quot; Shacha mutton cabbages & quot; with complete color, aroma and taste

Production steps:

Step 1: water spinach: cut into paragraphs. Garlic, raw pepper: chopped.

Step 2: prepare a bowl. Put water, ice and mutton into the bowl in order. Soak it a little and pour out the water.

Step 3: put in clean water, ice cubes and mutton in sequence. Soak and take out the mutton. Put the mutton into a container with a colander and drain.

Step 4: mutton: cut into shreds. Mutton marinating raw materials: salt, pepper, rice wine, soy sauce, honey or sugar, Shacha sauce in order to stir, and then chicken protein, Taibai powder into the stir, put in the refrigerator for two hours to taste.

Step 5: start the oil pan.

Step 6: saute garlic and pepper over medium heat.

Step 7: put the pickled mutton in.

Step 8: stir fry the mutton and set it on a plate.

Step 9: start another oil pan.

Step 10: add garlic and stir until fragrant.

Step 11: add the cabbage stem and stir fry for two or three times.

Step 12: add the hollow leaves, sprinkle with salt and pepper.

The thirteenth step: the Kwai should be quickly fried and cooked.

Step 14: stir fried mutton, cabbage platter can be.

Materials required:

Mutton: moderate

Water spinach: moderate

Garlic: right amount

Raw pepper: moderate

Edible oil: right amount

Salt: right amount

Black pepper: right amount

Rice wine: moderate

There will be: moderate

Honey: right amount

Appropriate amount: Shacha sauce

Egg white: moderate amount

Taibai powder: appropriate amount

Note: after the experience: 1: if you don't feel trouble, first put salt, pepper, rice wine, soy sauce, honey or sugar, Shacha sauce in order, put in the refrigerator for one hour, then add protein powder, stir well, then put in the refrigerator for one hour. 2: It's OK to take a little time to marinate the mutton one day before curing, and it can be conditioned the next day. 3: Pickled mutton should not be seasoned too salty, if it is too salty, it is not easy to handle. Marinate a little light, you can also add in the conditioning. 4: Step 8: if the flavor is not enough, please add soy sauce and Shacha sauce by yourself. 5: First fried mutton, then fried cabbage is to keep cabbage fresh and delicious. 6: For the cleaning of water spinach, please click on the previous & quot; fried water spinach with Shacha mutton & quot.

Production difficulty: simple

Technology: stir fry

Production time: several hours

Taste: slightly spicy