Technology: fried taste: sour and sweet. Eat: Chinese food | dinner. Material: mutton (cooked)1000g.
Accessories: 50g carrot, 20g magnolia slice, 20g starch (broad bean), wheat flour 15g, and 75g egg white.
Seasoning: vegetable oil 70g salt 2g sugar 30g soy sauce 30g onion 25g ginger 10g vinegar 25g sesame oil 25g garlic (white skin) 10g thin braised mutton practice 1. Slice cooked mutton (lamb ribs) with a 1cm thick bevel blade.
2. Put the mutton slices into a bowl, add cooking wine, soy sauce, salt, Jiang Mo and broth, steam them in a cage, take them out and pour the soup for later use.
3. Cut the magnolia slices and carrots into 0.5 cm thick dices and put them in a boiling pot to cook.
4. Beat the egg whites evenly and add starch and flour to make Korean batter.
5. Take a plate, pour half of the Korean sauce on the plate and spread it out, put the mutton on it, and then spread the Korean sauce evenly for later use.
6. Put the wok on fire, pour in vegetable oil and heat it to 40%, then push the pasted mutton into the wok. When the paste solidifies, remove the wok and pour in the oil.
7. Put the mutton into the pot again and bake on both sides with low heat.
8. After the pan is taken out, use a knife to replace it with a diamond-shaped block with a size of 3 cm, and put it into the plate according to the original shape.
9. Heat the pan with vegetable oil, stir-fry onion, Jiang Mo and minced garlic, add sugar and vinegar, and pour in the sauce mixed with stock, starch and soy sauce.
10. Add Olay flakes and diced carrots. After the soup is boiled, add monosodium glutamate and pour sesame oil on the mutton, and the dish will be served. Tips for making thin braised mutton 1. Mutton should be steamed until it is soft and rotten, because the Korean sauce is wrapped in a ring and melts at the entrance, which is particularly delicious.
2. The bowl of Korean sauce must be clean and dry. Beat the egg white until the egg white is hard and creamy, then add starch and flour and stir well.
This dish is called dilute brine, and it is better to use second-rate glutinous rice, which is sparse and transparent.
Because of the frying process, 500 grams of vegetable oil should be prepared