It's cold, so it's a good choice to eat hot meat, braised lamb chops or roasted lamb chops.
First, tender roast lamb chops.
Ingredients: 500g of lamb chop, star anise 1, cinnamon 1, pepper 1 g, 2g of salt.
Lamb chop: 4g salt, 3g cumin powder, 2g Chili powder, 5g cooking oil.
Manufacturing steps 1
Wash the lamb chops, put them in cold water, and add cinnamon, star anise, pepper and salt. After boiling over medium heat, skim the floating foam, and then turn to low heat for about 1 hour to soften the mutton.
Making step 2
Take out the lamb chops and drain. Spread the salt, Chili powder, cumin powder and oil evenly on the lamb chops and marinate for 20 minutes.
Making step 3
Preheat the oven, spread tin foil on the baking tray, discharge the sheep, cover with a layer of tin foil and bake in the oven at 200 degrees for 20 minutes.
Making step 4
Take out, remove the covered tin foil, fire at 2 10 degree, 150 degree, and bake for 10 minute.
special technology
If it is a lamb chop or a lamb chop of good quality, it can be roasted directly without cooking first.
Second, braised lamb chops
Ingredients: 750g of lamb chop, 30g of onion, 0g of ginger10g, 40g of cooking wine10g, 40g of crystal sugar, 5g of soy sauce15g, 20g of ginger slices10g, and 20g of sweet noodle sauce.
Salt 7g, water does not pass the ingredients.
Manufacturing steps 1
Pour the onion, ginger slices and cooking wine into the boiling water pot, put the washed sheep into the pot, cook for about 10 minutes, and then take it out.
Making step 2
Put the blanched sheep in a pressure cooker, and then add crystal sugar, soy sauce, ginger slices, sweet noodle sauce and salt, without adding water. Press for 35 minutes.
This time is the era of electric pressure cookers. Ordinary pressure cookers take less time. Be flexible according to your own situation.
Making step 3
Time's up. Pour the lamb chops and soup into the wok and turn on the fire to thicken the soup. It will take about 20 minutes. When collecting soup, people should not leave, and turn it over from time to time to avoid scalding the pot.