中文介绍

英文解说

中文介绍

羊背小切，羊肉类菜谱。主料：蒙古羊背小切800克；

辅料：玫瑰露酒、红酒、香菜汁、上海青30克；

调料：盐、味精、花生油、花生酱、蒜汁、嫩肉粉、黑椒碎、生粉等；

羊背小切的烹饪制作方法：

1、将羊背小切洗净，改刀，放入红酒、蒜汁、花生酱、玫瑰露酒、香菜汁、嫩肉粉、生粉等一起腌制20分钟左右入味，捞出；

2、将上海青择洗干净，飞水，捞出，码入盘中备用；

3、热锅放油，放入葱姜蒜爆香，放入腌制好的肉片，翻炒至熟，加适量盐和味精炒匀，放入码好的盘中，点缀西兰花，即可。

口味特点：咸鲜嫩滑，微辣。

英文解说

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.