羊背小切

羊背小切是一道美食，主要製作材料有羊肉。

基本介紹

• 中文名：羊背小切
• 外文名：small cut
• 分類：菜品
• 口味：辣。甜
• 主要食材：羊肉，紅酒

中文介紹

羊背小切，羊肉類菜譜。主料：蒙古羊背小切800克；

輔料：玫瑰露酒、紅酒、香菜汁、上海青30克；

調料：鹽、味素、花生油、花生醬、蒜汁、嫩肉粉、黑椒碎、生粉等；

羊背小拘閥切的烹飪製作方法才汽頸：

1、將羊背小切洗淨，改刀，放入紅酒、蒜汁、花生醬、腳槳煮玫瑰露酒、香菜汁、嫩肉粉、生粉等一起醃製20分鐘左右入味，撈出；

2、將上海青擇洗乾淨，飛水，撈出，碼入盤中備用；

3、熱鍋放油，放入蔥姜蒜爆香，放入醃製好的肉片，翻炒至熟，加適量鹽協道妹和味素炒勻，放入碼好的盤中，點綴西蘭墊局紋請花，即拜愉蜜可。

口味特點：鹹鮮嫩滑敬再簽才，微辣。

英文解說

Small cut back the sheep, lamb class recipes.

Ingredients: Mongolian sheep cut back a small 800 grams;

Accessories: rose wine, red wine, incense juice, Shanghai Green 30 grams;

Seasoning: salt, MSG, peanut oil, peanut butter, garlic juice, meat tenderizer powder, black pepper, raw powder;

Sheep small cut back production of cooking methods:

1, the sheep wash small cut back, change the knife, into the red wine, garlic, peanut butter, rose wine, fragrant juice, meat tenderizer powder, raw powder with tasty marinated for about 20 minutes, remove;

2, the Shanghai Youth choose clean, flying water, remove, code into the disk backup;

3, wok put oil into Cong Jiangsuan until fragrant, add the marinated meat, stir fry until cooked, add salt and MSG, stir well, add code good dish, dotted with broccoli, you can .

Taste characteristics: salty tender and mild.