How to make lamb chops delicious

A, crispy lamb chops

Main ingredients:

1000 grams of fresh lamb chops.

Applications:

Scallion, carrot, 100 grams each, 1 egg, 100 grams.

Seasoning:

Cooking oil, cooking wine, monosodium glutamate, salt, starch, pepper salt are appropriate.

Methods:

1, lamb chops according to the bone section first cut into strips, and then chopped into 6 cm section, washed into the pot of boiling water blanched and boiled through the fish; scallions, carrots, celery processing treatment after slicing, section **** the same to be used.

2, cooking pot on the fire, add clean water to boil, put the lamb chops, add wine, scallions, carrots, celery after boiling with the fire cook cooked and rotten fish out to cool to be processed.

3, flour into the pot, add eggs, starch, salt, oil, clean water, mix into a thin paste (fried batter) to be used.

4, frying spoon on the fire, add oil, burned to four or five hot, lamb chops hang all batter, down the oil spoon deep-fried into a golden brown (outside the crispy tender) and then fished out, loaded into the plate, with pepper salt plate that is good.

Features:

The color is golden and neat, the texture is crispy outside and tender inside, the taste is salty and fresh.

Effects:

Enriching the qi and tonifying the deficiency, warming the middle and lower parts of the body, benefiting the kidney and strengthening the yang, tonifying the blood and tranquilizing the fetus, and detoxifying and quenching the wind.

Highlights:

1, lamb chops selection of old and young moderate, before cooking with clean water soak rinse before cooking processing.

2, the batter modulation can not be too thick, frying oil temperature should be strictly controlled, the dish should be up to golden, crispy and tender.

3, the batter and add chili powder, cumin powder, can be fried "cumin lamb chops".

Two, stewed mutton chops (in winter is a good nourishment)

Select fresh mutton chops, according to our Xinjiang words to lamb, will be soup pot (large) on the fire, add cold water, water to drown over the meat more than a number of (add more grams by the mutton chops to determine), into the mutton chops (mutton chops should not be cut into small segments), the high-fire will be boiled, skimmed off the top of the floating foam. Stew over medium heat for 5-10 minutes, add a few peppercorns and ginger (the purpose is to go to the sylvatic), change to low heat and stew for about 1 hour, in fact, if the lamb 40 minutes can be.

Ribs almost stewed, you need to do some work. Peel 1 green onion, wash and finely chop it, put it in a small pot and set aside. After the meat is stewed, fish out the lamb chops into a large plate, don't turn off the fire, change to high heat and let the soup boil, put some salt in the small pot where the green onion is placed, ladle some soup in this small pot, take a spoon and stir to let the salt melt by the green onion aroma. Pour the soup evenly in this pot on the ribs, and you can.

Alternatively, cut some chopped scallions, put into a few small bowls, add a little salt, pour broth, can.

The ribs are flavorful and the broth is delicious.

Delicious and nourishing.

Remember, you must not add salt when stewing.

Three, spicy liqueur fried lamb chops

Raw materials:

1200 grams of lamb chops with bones, parsley, green onions, carrots 30 grams each, 50 grams of flour.

Seasoning:

150 grams of butter, 30 grams of paprika, salt, monosodium glutamate moderate

Cooking method:

Lamb chops washed, the scallion, parsley, carrots washed and chopped, and lamb chops together, poured into the right amount of water cooked over high heat and fish out, to be cooled and chopped into 12 pieces, smeared with a little salt, paprika, mix, dipped in flour; spare.

Heat the pan and put the butter, when it melts, put the lamb chops fried until both sides color, serve while hot.

Four, braised lamb chops

Raw materials:

750 grams of lamb ribs, 100 grams of radish, jujubes, green onion, ginger, coriander, soy sauce, pepper, chili sauce, salt, cooking wine, monosodium glutamate, peanut oil, water starch, each appropriate amount.

Making:

1, the lamb ribs washed and chopped section, radish washed and cut into pieces, cilantro washed and cut into sections.

2, add water to boil the pot, put the lamb ribs and radish with cooking, cooked and then removed from the standby.

3, frying pan oil hot, into the onion and ginger pot, put the chili sauce, jujube, old soy sauce, sugar, pepper and the right amount of water, after boiling into the mutton ribs, with a slow fire until cooked, thickening with water starch, sprinkle cilantro segments, turn out of the pot can be.