Ingredients: ① 500g lamb chops imported from New Zealand, 5g minced onion and 5g minced garlic, tomato sauce 10g, and proper amount of olive oil.

Seasoning: ② 6 branches of rosemary, stems removed and leaves taken, 5g of refined salt and 5g of black pepper each.

2 grams. ③ 5g oyster sauce, cooking wine 10g, 20g abalone juice.

1. Put the sheep into a bowl, add the material ②, mix well and marinate for about 10 minute, fry in a 60% hot oil pan until both sides change color, take it out and drain; Preheat the oven to 200 degrees Celsius.

2. Spread tin foil on the bottom of the baking tray, coat it with a thin layer of olive oil, put the sheep into the tin foil, bake in the oven for about 5 minutes, take it out and put it on the tray.

3. Continue to heat the oil pan to 60% heat in the fried lamb chops, add chopped green onion and minced garlic, stir fry for a while, pour in tomato sauce, collect thick soup, and pour it on the lamb chops.

Tip: As soon as the lamb chops are fried and discolored, they will be immediately transferred to the baking tray.

Majiao mutton chop

Gourmet: Sichuan cuisine

Ingredients: lamb chop, green pepper (pepper), dried red pepper, refined salt, pepper, aniseed, chopped green onion, ginger slices, oil, cooking wine, minced garlic and cumin.

Output: 1. Cut the lamb chops and fry them thoroughly. 2. Leave the bottom oil in the pot, add chopped green onion, ginger slices and minced garlic and stir fry. 3. Pour the fried lamb chops into the pot, add green pepper (pepper), dried red pepper, salt, pepper, aniseed and cooking wine and stir fry. 4. Put cumin before cooking. ?

Stewed lamb chop with carrot

Raw materials:

French lamb chop 1000g, carrot 1000g, onion, ginger, garlic, dried red pepper and fennel.

Exercise:

1, carrot cutting hob block for later use;

2. Cut the lamb chops into small pieces, put them in a pot with cold water, boil them over high fire, and remove blood and impurities;

3. Take out the lamb chops, rinse the floating foam on the surface of the lamb chops with hot water, and drain the water for later use;

4, from the oil pan, after the oil is hot, saute shallots, ginger, garlic, red peppers and cumin;

5. Stir-fry the lamb chops;

6. Cook cooking wine, soy sauce and a little sugar, then add hot water to boil;

7. Turn to medium heat and stew for 40 minutes;

8. Add carrots, salt and sugar, and continue to stew over medium heat;

9. When the mutton is soft and rotten, the soup is concentrated, transferred to monosodium glutamate, sprinkled with coriander, and cooked.

Guo Kang mutton chop

Raw materials:

500g lamb chop, half onion, carrot 1 root, appropriate amount of onion, ginger and garlic, and appropriate amount of green pepper (there are also diced cakes in authentic lamb chop).

Seasoning:

Cumin powder, cumin granules, pepper powder, spiced powder, salt, chicken essence and cooking wine.

Exercise:

1, chop the lamb chops into small pieces, blanch them, remove them (put cold water in the pot) and wash them;

2. Put enough water in the saucepan, add mutton, onion, ginger and cooking wine, and simmer for 1.5 hours after the fire is boiled.

3. Take a wok and put the oil. When it is 30% hot, put the onion, ginger and garlic into the wok;

4. Add onion pieces and stir fry until transparent;

5. Add carrots cut into hob blocks;

6. Add lamb chops;

7. Immediately add cumin powder, cumin granules, pepper powder, spiced powder, salt and chicken essence and stir well;

8. Add green pepper before cooking and mix well according to taste.

Braised lamb chops

Raw materials:

Cut the lamb chop into sections and blanch it with boiling water, clove, tsaoko, astragalus root and star anise.

Seasoning:

Onion, ginger, garlic, sweet noodle sauce.

Exercise:

1, pour oil into the pot, saute shallots and garlic, add lamb chops, add ginger slices and spice packets, add appropriate amount of sauce, simmer on low heat until the lamb chops are crisp and rotten, and collect the juice.

Radish mutton chop soup

Raw materials:

500g lamb chop, radish 1000g, half onion, one ginger, pepper and salt.

Practice: 1, wash lamb chops for later use, cut onions into sections, and wash white radishes;

2. After the water in the pot is boiled, add pepper first, and then blanch the lamb chops;

3. After the water is boiled, remove the lamb chops, break up the ginger, and cut the white radish into hob blocks;

4. Drain the casserole, stew the lamb chops, white radish and onion ginger for about an hour, and add salt.

Fried lamb chops

Raw materials:

Lamb chops, eggs, oil.

Exercise:

1, break the eggs into egg liquid;

2. Wash the lamb chops and remove the tendons. Sprinkle with salt and pepper, coat with dry flour and brush with egg liquid.

3. After the pot is hot, add the sheep, fry until both sides are golden and cooked, quickly remove them, and control the remaining oil.

Braised lamb chops

Raw materials:

500 grams of lamb chop.

Composition:

Crystal sugar, vinegar, star anise, cinnamon, tsaoko, fragrant leaves, red dates, dried peppers, ginger, onions, cooking wine.

Exercise:

1. Wash the chopped lamb chops with blood, put an appropriate amount of cold water into the pot, add the washed lamb chops, add vinegar, boil them, take them out with a colander, rinse the blood foam with clear water, and drain them for later use;

2. Put an appropriate amount of oil in a clean pot, add rock sugar, and stir-fry on low heat until it melts;

3. Add lamb chops, stir-fry until the color is higher, then add two teaspoons of cooking wine and stir well;

4. Add the cleaned star anise, cinnamon, Amomum tsaoko, fragrant leaves, dried peppers, red dates, ginger slices and onion knots, pour in appropriate amount of hot water, and scoop out the floating foam with a spoon after the fire is boiled;

5. Add a proper amount of salt, turn to low heat, cover the pot, and cook for about 80 minutes until the mutton soup is dry. [ 1]

Black pepper red wine mutton chop

Raw materials:

Onion, garlic, red wine, black pepper, coriander, salt, starch, baking soda, lamb chops, olive oil.

Exercise:

1, onion, garlic, stir into a paste with a blender.

2, red wine, black pepper, coriander, salt, a teaspoon of starch, a teaspoon of baking soda, add onions, garlic, mix well, add lamb chops.

3. The lamb chops are sealed with plastic wrap and marinated for one hour.

4. fried lamb chops with olive oil. Sprinkle a little black pepper. Do it.

Lamb chop with garlic sauce

Raw materials:

Lamb chops, celery, carrots, eggs. Salt, chicken essence, cooking wine, tender meat powder, sugar, flour, starch, garlic, fermented bean curd.

Practice: 1. Clean the ribs, cut them into 6 cm long sections, put them in a container, add celery, carrot, garlic paste, cooking wine, salt, sugar, chicken essence, fermented bean curd and tender meat powder, mix well and marinate for a while;

2. Beat the eggs into a bowl, add a proper amount of flour and starch, add a little vegetable oil, stir them into paste, take out the ribs, put them into the egg liquid, paste them evenly with flour, then dip them in dry starch, put them into a pot, light them, pour in oil, fry them one by one when the heat is 50%, and take them out when the surface is crisp.