中文介绍

英文解说

中文介绍

香煎贡椿羊肉，羊肉类美食菜谱。主料：羊腩150克、贡椿100克

辅料：鸡蛋4个、芝麻5克、荷兰芹6克、萝卜花6克、小香葱10克

调料：盐、香料、味精、鸡精、黄酒、油

香煎贡椿羊肉的烹饪制作方法：

1、先将羊腩洗净放净锅内，加水500克，放入调料适量至熟待用；

2、把鸡蛋制成蛋皮，把香葱、贡椿洗净后切成细末，取煮熟的羊腩切成薄片；

3、把片好的羊腩放在蛋皮上，放上切好的贡椿，裹成8-14厘米的生坯，撒芝麻；

4、净锅上火放油，烧热后放入生坯炸至金黄色，取出装盘点缀即可。

口味特点：羊肉嫩香，咸鲜适口；

英文解说

Chun Gong fried mutton, lamb class gourmet recipes.

Ingredients: 150 grams of lamb spare ribs, 100 grams of Chun Gong

Accessories: 4 eggs, sesame seeds 5 grams, 6 grams of parsley, radish flowers 6 grams, 10 grams Scallion

Seasoning: salt, spices, MSG, chicken, rice wine, oil

Chun Gong fried mutton production of cooking methods:

1, first put the sheep belly wash the net pot, add water, 500 grams, cooked into the sauce amount to stand;

2, into the egg shells, the shallot, Gong Chun-washed, cut into fine, take the lamb cooked sliced pork belly;

3, the pork belly pieces on Dan Pi a good sheep, and put Chun Kung cut, wrapped in green body into a 8-14 cm, the piece;

4, the net put the oil pan get angry, after the Heat put GREEN until golden brown, remove to plate and serve decorated.

Taste characteristics: lamb Nenxiang, salty taste buds;