First, crispy lamb chops:

Ingredients: fresh lamb chops1000g.

Ingredients: onion, carrot and celery 1 00g each, egg10g, flour100g.

Seasoning: edible oil, cooking wine, monosodium glutamate, salt, starch, salt and pepper.

Production method: 1. Cut the lamb chops into strips according to joints, then cut into 6 cm sections, wash them, put them in a boiling water pot and take them out; Onion, carrot and celery are processed, sliced and diced for later use.

2, the cooking pot is on fire, add water to boil, add lamb chops, add cooking wine, onions, carrots and celery to boil, cook with slow fire, remove and cool for later use.

3. Put the flour into a pot, add eggs, starch, salt, oil and purified water, and make it into a thin paste (crisp fried paste) for later use.

4. Put the spoon on the fire, stir fry, put the oil, heat it to 40% to 50%, hang the batter on the lamb chops, fry it in the oil spoon until golden (crispy outside and tender inside), then take it out, put it on a plate, and bring a salt and pepper plate.

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

Efficacy: supplementing qi and deficiency, warming the middle and lower temperature, tonifying kidney and strengthening yang, enriching blood and preventing miscarriage, detoxifying and calming wind.

Key tips: 1, lamb chops should be tender and moderate, soaked in water before cooking. 2. The batter should not be too thick. When frying, the oil temperature should be strictly controlled. The dishes should be golden, crisp outside and tender inside. 3. Add Chili powder and cumin powder to the batter, and then fry "cumin lamb chops".

Second, stewed lamb chops (a good tonic in winter)

Choose fresh lamb chops, as we say in Xinjiang, mutton, put the soup pot (large) on the fire, add cold water, and the water will be flooded until it is fleshy (how much to add depends on the grams of lamb chops), add the lamb chops, (don't cut the lamb chops into small pieces), boil water over high heat, and skim off the foam on it. Stew for 5- 10 minutes on medium fire, add a little pepper and ginger slices (to remove fishy smell), and simmer for about 1 hour. In fact, if it is mutton, it will take 40 minutes.

You need to do some work when the ribs can be stewed. 1 Peel the onion, wash and cut it into fine powder, and put it in a small pot for later use. After the meat is stewed, take out the lamb chops and put them on a big plate. Don't turn off the fire. Change the fire to make the soup boil. Put some salt in a small pot with onions, scoop some soup in this small pot, stir with a spoon and let the salt melt. Onions smell delicious. Pour the soup in this basin evenly on the ribs.

In addition, cut some chopped green onion, put it in several small bowls, add a little salt and pour out the broth.

How to make lamb chops delicious?

Third, the practice of spicy fried lamb chops:

Ingredients:1200g lamb chop with bone, 30g coriander, onion and carrot, 50g flour.

Seasoning: butter150g, Chili powder 30g, refined salt and monosodium glutamate.

Cooking method: Wash the lamb chops, wash and chop the onions, parsley and carrots, put them together with the sheep, pour in proper amount of water, cook them with strong fire, take them out, cool them and chop them into 12 pieces, smear a little salt and Chili powder, mix well and dip them in flour; Spare.

Heat the pan and add the butter. After melting, add lamb chops and fry until both sides are colored. Serve while it's hot.

Four, braised lamb chops:

Raw materials:

750g lamb chops, radish 100g, red dates, onions, ginger, coriander, soy sauce, pepper, Chili sauce, salt, cooking wine, monosodium glutamate, peanut oil and water starch.

Making:

① Wash and chop lamb chops, radish and coriander.

(2) Add water to the pot to boil, add lamb chops and radishes to cook, and take them out for later use.

③ Heat the wok with oil, put the onion and ginger into the wok, add Chili sauce, red dates, soy sauce, sugar, pepper and appropriate amount of water, bring to a boil, add the lamb chops, simmer over low heat until cooked, thicken the water starch, sprinkle with coriander segments and turn well.

Features: Mutton is crisp and delicious.