"Xu Baobao, does Stir-Fried Grilled Lamb taste like grilled at?"
"Yes, it tastes even better than grilled at."
In the kitchen, Shen Baobao, wearing a Little Brain Tiger onesie, looked at the lamb on the cutting board with curiosity. She had eaten Grilled at, Korean-style Grilled at, but had never tried this Stir-Fried Grilled Lamb.
Lin Xu said:
"The taste of this grilled at is similar to Grilled at, but it’s not as particular. It’s an ergency thod for when you want to eat lamb skewers but don’t have the conditions."
The lamb was slightly frozen, so it couldn’t be cut imdiately and had to defrost a little longer.
Thinking that Baobao at ho couldn’t drink alcohol, he asked:
"Are you planning to have soda or other drinks with it later?"
There were several types of beer in the fridge, including Wheat Beer and Dark Beer. There was even liquor and red wine at ho, but none of this was suitable for Shen Baobao.
"Drinking too much soda at night makes my tummy uncomfortable... Can I eat it sandwiched in a bun? I rember when I was little, my dad would bring ho sesa-coated buns filled with at for to eat whenever he returned from out of town."
This way of eating certainly won’t help with weight loss.
Lin Xu smiled and said:
"Then I’ll make so sesa paste buns. They’re quite fast to make."
He added just over a pound of flour to the dough bowl, then put in about 8 grams of aluminum-free baking powder.
Adding baking powder allows the dough to rise quickly, much faster than natural ferntation.
Once the flour was ready, Lin Xu added warm water to a bowl, then put in two small spoons of yeast and two small spoons of white sugar, slowly stirring to dissolve them.
While stirring, he smiled and asked:
"Was dad secretly feeding you delicious food behind mom’s back even back then?"
"He only gave it to . Dad was unwilling to eat it himself, saying that pickled vegetables in a stead bun were more flavorful than buns stuffed with at."
No wonder the father-in-law is so fond of at; he surely had a hard ti in his youth, which made him crave it.
Seeing Shen Baobao’s low spirits, he said:
"Isn’t tomorrow the weekend? Tomorrow mom and dad are going to the restaurant for a al, I’ll make sesa paste buns again so dad can indulge in it properly."
"Okay, thank you, hubby!"
After the yeast and white sugar were dissolved, they were slowly poured into the flour to mix into dough, and he kneaded the dough into a softer state by hand in the bowl.
Once the dough, the bowl, and his hands were smooth, he covered it with cling wrap and set it aside to rise.
To speed up the proofing ti, Lin Xu specifically heated so water in a pot to around forty degrees and placed the dough bowl inside to accelerate yeast proliferation.
With the dough prepared, Lin Xu began processing the lamb.
This was a piece of lamb loin, which was fatty, lean, and had tendons. Honestly, such good at is a bit wasted on Stir-Fried Grilled Lamb; it would be better suited for hotpot or Stir-Fried Lamb with Scallions.
But what can he do, the baby at ho likes it?
First, he cut the lamb loin into thick slices, then diced them into cubes.
"These at chunks remind of Red Willow Skewers, but unfortunately, the Red Willow Skewers nowadays are not as tasty as they used to be."
Shen Baobao sat at the kitchen counter, hands resting on her cheeks, no longer playing with her phone, and fixated her gaze intensely on the raw lamb on the cutting board.
In this regard, she seems to have inherited it from her father-in-law.
If Shen Guofu were here, he would undoubtedly wear the sa ’waiting for at’ expression.
Lin Xu arranged the cut at in a bowl, mixing the fatty and lean pieces together before starting to marinate and season them.
Stir-Fried Grilled Lamb, in essence, is an alternative thod for when one cannot eat Grilled Lamb. The flavor of the dish must be infinitely close to that of Grilled Lamb.
Therefore, the seasoning is fundantally aligned with the flavor direction of grilled lamb skewers.
Add a small spoon of salt, a small spoon of white sugar, a small spoon of pepper powder, a small spoon of cumin powder, a tablespoon of rice wine, a tablespoon of minced ginger, and half a tablespoon of soybean paste to the lamb.
Among these seasonings, salt adds base flavor, white sugar enhances freshness, pepper, rice wine, and ginger remove any off-flavors, cumin adds aroma, and the fernted bean paste enhances aftertaste and color.
Add all the seasonings and mix the lamb in the sa direction.
This step is quite important, as you need to mix the lamb until the surface becos sticky.
This way, the sauce’s flavor will be absorbed, and the texture of the lamb will improve.
Once sticky, drizzle a little dark soy sauce for color, mix again until uniform, and then add one egg white and a small handful of corn starch, stirring to coat the at evenly.
The egg white is added for better texture, while the corn starch helps retain moisture in the at.
After thoroughly mixing, drizzle half a spoon of sesa oil so the at chunks won’t stick together and enhance the lamb aroma.
With the lamb prepared, cover it with cling wrap and refrigerate it for marination.
Next, it’s ti to prepare the ingredients needed for Stir-Fried Grilled Lamb.
This dish requires eyebrow scallions, julienned onions, cilantro stems, plus roasted cumin seeds and chili powder.
Eyebrow scallions refer to scallions whose white part has been vertically sliced open with the scallion core removed, using only the white part.
Remove the scallion core and slice the white part vertically into two halves, then diagonally into scallion strips with hook-like ends resembling eyebrows, hence the na eyebrow scallions.
Compared to regular scallions, eyebrow scallions are sweeter in flavor, crunchier in texture, and the sliced part is relatively thinner, making it easier to cook.
They’re generally added right before the dish is done, allowing the scallion aroma to perate the ingredients while retaining a crisp texture.
Once the eyebrow scallions are ready, julienne the onion and prepare the cilantro stems as well.
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