Mutton fried like this, better than "mushu meat", colorful, smooth, tender and fragrant, warm and not hot

This dish is a mix of "carrot scrambled lamb" and "green pepper scrambled egg". In addition to carrots, some chili peppers are used, and these two ingredients have the effect of removing the fat, and the deliciousness of the mutton has been promoted, and the taste and color are very good.

【Scrambled eggs with carrot and mutton】

Ingredients: lamb, carrots, green peppers, shiitake mushrooms, salt, light soy sauce, soybean paste, starch and ginger and garlic

Make:

1. First, shred the carrots, cut the green peppers into wide strips, and slice the shiitake mushrooms.

2. Shred the lamb, pat the garlic, cut a few knives at will, and shred or mince the ginger.

3. Add salt, light soy sauce, soybean paste, starch and ginger and garlic to the mutton, grasp evenly, and marinate for a while.

4. Heat the oil in a pan with green peppers, stir-fry twice, and then pour in the beaten and salted egg mixture.

5. Quickly slide twice, don't wait for the complete shape to be served, don't fry the old.

6. If the oil is not enough, you can add a little and stir-fry the mushrooms to bring out the fragrance.

7. Pour in the carrots and stir-fry, the carrots are more likely to release the nutrients after the oil.

Add salt to taste, and add some soaked mushroom water to make the carrots absorb the juice and soften, the taste will be better, and then serve.

8. Restart the pot, heat the marinated mutton in oil, quickly slide and fry, the speed must be fast, just change color and pour the previously fried mushroom carrots into the pot.

9. After stir-frying evenly, pour down the scrambled eggs with green peppers.

10. Finally, turn over twice and serve on a plate. Be sure to preserve the natural color of eggs and green peppers, and don't over-stir-fry.

Small Whispers:

1. The mutton should be marinated before it tastes, and the starch must not be less, and the key to stir-frying smooth and tender mutton here.

2. Before scrambling eggs, add salt after beating the eggs, and the salt taste will be more uniform.

3. Shiitake mushrooms should be stirred in oil first to make them more fragrant.

4. To preserve the natural color of eggs and green peppers, do not over-stir-fry.