CN101658300A - Method for making fried lamb with cumin on hot plate - Google Patents

Abstract

The invention discloses a method for making fried lamb with cumin on a hot plate, which is implemented by the following steps: (1) completely washing 400 to 600 grams of annual fresh mutton, putting the mutton in a basin, spreading refined salt and meat taste modifier on the mutton and preserving the mutton in a shade place for 2 to 3 hours; (2) putting the preserved mutton on a chopping board, mincing the mutton to make minced meat and adding wild pepper and gourmet powder; (3) mixing 2 to 5 grams of starch and water uniformly, breaking and uniformly stirring one egg, pouring the egg and thestarch into the minced meat and uniformly stirring the minced meat; and (4) heating a pan, spreading the minced meat on the surface of the pan by using a shovel when the pan is 70 percent hot, fryingthe minced meat to 80 percent mature, spraying cooking wine, stirring and frying the minced meat till the minced meat is well done, spreading cumin powder and caraway powder, quickly and uniformly frying the minced meat and filling the minced meat in a plate. The dish made by the method offers a strong aromatic flavor and a fine and tender taste, has rich nutrients and is suitable for all people.

Description

A kind of preparation method of fried lamb with cumin on hot plate

Technical field

The present invention relates to vegetable and make field, especially a kind of preparation method of fried lamb with cumin on hot plate.

Background technology

As everyone knows, mutton is a kind of nutritious meat, very popular, edible mutton also has a variety of modes, such as braised in soy sauce, garlic is quick-fried, stew, rinse pot etc. in clear soup, the nutritional labeling of mutton has obviously reduced after some operations but many times passed through, meat is also no longer fresh and tender, becoming, it is old to do, and nutritive value reduces.

Summary of the invention

For solving the problems of the technologies described above, the invention provides a kind of preparation method of fried lamb with cumin on hot plate.

For achieving the above object, technical scheme of the present invention is finished by following step:

(1) annual mutton 400-600 gram is cleaned, put into basin, sprinkle refined salt and meat flavour modifying agent, be placed on shady and cool place and pickled 2-3 hour;

(2) mutton that will pickle is placed on the chopping board, cuts into meat stuffing, puts into Chinese prickly ash and monosodium glutamate;

(3) 2-5 is restrained starch and add water and blend evenly, again 1 beating eggs is stirred evenly, pour in the meat stuffing together with starch and stir;

(4) with pan heating, treat that seventy percent is spread out in meat stuffing on pot face with perching knife when hot and stir-fries, fry the medium well cooking wine of spraying, stir-fry then evenly until frying, sprinkle cumin face and caraway end, fry even, sabot fast and get final product.

Vegetable provided by the present invention, aromatic flavour, fine and tender taste, nutritious, it is edible to be fit to all kinds of crowds.

The specific embodiment

Describe the present invention below in conjunction with specific embodiment:

Embodiment 1:

(1) annual mutton 400 grams is cleaned, put into basin, sprinkle refined salt and meat flavour modifying agent, be placed on shady and cool place and pickled 2 hours;

(2) mutton that will pickle is placed on the chopping board, cuts into meat stuffing, puts into Chinese prickly ash and monosodium glutamate;

(3) 2 gram starch are added water and blend evenly, again 1 beating eggs is stirred evenly, pour in the meat stuffing together with starch and stir;

(4) with pan heating, treat that seventy percent is spread out in meat stuffing on pot face with perching knife when hot and stir-fries, fry the medium well cooking wine of spraying, stir-fry then evenly until frying, sprinkle cumin face and caraway end, fry even, sabot fast and get final product.

Embodiment 2:

(1) annual mutton 500 grams is cleaned, put into basin, sprinkle refined salt and meat flavour modifying agent, be placed on shady and cool place and pickled 2.5 hours;

(2) mutton that will pickle is placed on the chopping board, cuts into meat stuffing, puts into Chinese prickly ash and monosodium glutamate;

(3) 3 gram starch are added water and blend evenly, again 1 beating eggs is stirred evenly, pour in the meat stuffing together with starch and stir;

(4) with pan heating, treat that seventy percent is spread out in meat stuffing on pot face with perching knife when hot and stir-fries, fry the medium well cooking wine of spraying, stir-fry then evenly until frying, sprinkle cumin face and caraway end, fry even, sabot fast and get final product.

Embodiment 3:

(1) annual mutton 600 grams is cleaned, put into basin, sprinkle refined salt and meat flavour modifying agent, be placed on shady and cool place and pickled 3 hours;

(2) mutton that will pickle is placed on the chopping board, cuts into meat stuffing, puts into Chinese prickly ash and monosodium glutamate;

(3) 5 gram starch are added water and blend evenly, again 1 beating eggs is stirred evenly, pour in the meat stuffing together with starch and stir;

(4) with pan heating, treat that seventy percent is spread out in meat stuffing on pot face with perching knife when hot and stir-fries, fry the medium well cooking wine of spraying, stir-fry then evenly until frying, sprinkle cumin face and caraway end, fry even, sabot fast and get final product.

Claims (1)

1, a kind of preparation method of fried lamb with cumin on hot plate is characterized in that, is finished by following step:

(1) annual mutton 400-600 gram is cleaned, put into basin, sprinkle refined salt and meat flavour modifying agent, be placed on shady and cool place and pickled 2-3 hour;

(2) mutton that will pickle is placed on the chopping board, cuts into meat stuffing, puts into Chinese prickly ash and monosodium glutamate;

(3) 2-5 is restrained starch and add water and blend evenly, again 1 beating eggs is stirred evenly, pour in the meat stuffing together with starch and stir;

(4) with pan heating, treat that seventy percent is spread out in meat stuffing on pot face with perching knife when hot and stir-fries, fry the medium well cooking wine of spraying, stir-fry then evenly until frying, sprinkle cumin face and caraway end, fry even, sabot fast and get final product.