Lamb Rolls are Delicious Not Just When Boiled, Stir-fried with Mushrooms without Salt is Even More Fragrant
Lamb rolls are not only delicious when boiled, adding mushrooms and stir-fried without salt, it's even more fragrant
Cleaning the refrigerator, I stir-fried lamb rolls with oyster mushrooms, netizens: This pairing hasn't been tried, is it delicious?
Does anyone have the same feeling as me, there are a lot of things in the refrigerator, seeing ingredients in the supermarket makes me want to buy them, and then I stuff them into the refrigerator and forget about them. The cold cabinet is often turned upside down, so some ingredients are discovered after being stored for a long time and cannot be eaten. Some ingredients were taken out, and because of various reasons, they were not made, so they were stuffed back in, repeatedly thawed, which caused water loss and became not fresh. My husband often asks me to make labels outside the bag, writing what it is, what time it was put in, but I mostly still don't follow it
Today I'm sharing this oyster mushroom and lamb roll stir-fry, which I tried a few weeks ago. The lamb rolls were leftovers from eating hot pot, and I had already frozen them after thawing and repackaging. The oyster mushrooms were also stored in the refrigerator for several days, and this one oyster mushroom is the last one, the lamb roll is the last one, and it was only discovered after thawing. I paired these two ingredients and stir-fried them together, surprisingly, my family said the taste was good, and it was delicious. I posted it to friends of mine, and they all guessed wrong, they couldn't imagine the taste of this combination. Below I share the method with you, if you like it, you can try it
Used ingredients:
Oyster mushrooms, lamb rolls, green onion segments, garlic slices, dried chili peppers, oyster sauce, coriander
Specific steps:
1. First tear the oyster mushrooms into strips and put them in a hot, non-stick pan over high heat, stir-fry until they soften and release their moisture. Remember this step, don't use oil to dry-fry, because it's a non-stick pan, so it doesn't matter if it sticks to the pan
2. After the oyster mushrooms are softened, wash the pot and heat it up, then add appropriate oil, green onion, garlic, dried chili peppers and add lamb slices over high heat and quickly fry. I use non-spicy chili peppers, just to enhance the flavor.
3. When the lamb rolls are completely browned, add the sautéed oyster mushrooms and stir-fry together. The lamb rolls are cooked when browned, so you don't need to fry them too much, or they will become old.
4. Quickly stir-fry the lamb slices and oyster mushrooms together, then add oyster sauce and stir-fry evenly. Don't use too much oyster sauce, just one spoonful is enough, it's used to enhance the flavor and saltiness, so this dish doesn't need to be added with salt.
Enjoy it beautifully! The lamb rolls are tender, the oyster mushrooms are crispy, full of meat flavor, the more you chew, the more flavorful it is, it's not bad!
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