中文介紹
香煎貢椿羊肉，羊肉類美食菜譜。主料：羊腩150克、貢椿100克
輔料：雞蛋4個、芝麻5克、荷蘭芹6克、蘿蔔花6克、小香蔥10克
調料：鹽、香料、味素、雞精、黃酒、油
香煎貢椿羊肉的烹飪製作方法：
1、先將羊腩洗淨放淨鍋內，加水500克，放入調料適量至熟待用；
2、把雞蛋製成蛋皮，把香蔥、貢椿洗淨後切成細末，取煮熟的羊腩切成薄片；
3、把片好的羊腩放在蛋皮上，放上切好的貢椿，裹成8-14厘米的生坯，撒芝麻；
4、淨鍋上火放油，燒熱後放入生坯炸至金黃色，取出裝盤點綴即可。
口味特點：羊肉嫩香，鹹鮮適口；
英文解說
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;
