Question 1: How to make delicious cured lamb chops

Cuisines and functions: Private dishes to nourish yang, strengthen waist and strengthen kidneys, recipes for cold limbs and fear of cold, recipe: pickling Ingredients for making cured mutton: Ingredients: 750 grams of mutton (lean)

Seasonings: 200 grams of ginger, 10 grams of red yeast rice, 20 grams of star anise, 20 grams of cinnamon, 20 grams of salt, 20 grams of cloves, grass 50 grams of cardamom, 50 grams of cooking wine, 25 grams of sesame oil

Characteristics of cured mutton: crispy meat and fresh and mellow taste. How to make cured mutton: 1. Cut the mutton into pieces, scrape and clean, rub the cooked red yeast rice water on the meat, then put it into the pot and add water, salt, rice wine, and ginger (beat the pine) , spices (grass fruit, cinnamon, star anise, cloves put into a gauze bag), bring to a boil over high heat, then turn to low heat and simmer.

2. After the meat is rotten, remove and drain the water, remove the mutton bones, apply sesame oil on the skin of the meat, let it cool completely, change the knife to a plate, and serve.

Question 2: How to make delicious cured mutton ribs with the ingredients required?

Two cured mutton chops, one large white radish, a few dried chili peppers, and a stick of pesto. A little chicken essence. < /p>

2. Wash the dried chilies, cut the garlic into diagonal sections, cut the white radish into 4-5 cm thick sections and divide it into four pieces for later use;

3. Add the waxed lamb chops Add water to the pressure cooker, the amount of water should be more than the lamb chops, put on the steam and simmer for 15 minutes;

4. Then add white radish and dried chili peppers and bring to a boil, then turn to low heat and simmer. Do not cover the valve tightly here. Stew until the white radish becomes transparent, take out the dried chili peppers, adjust the chicken essence, add the garlic segments and bring to a boil.

Question 3: How to make delicious cured mutton bone soup? One of the keys is to soak it in light salt water overnight. (Make it as soon as the weather is not too hot. If it is hotter, soaking it overnight will not work.) Then clean it, boil it briefly until it is slightly cooked, cut it into small pieces and drain the water (it should be dry). Prepare garlic moss, red pepper shreds, and ginger shreds. First put the garlic moss and red pepper shreds into the pot and stir-fry for a while, then season with salt. Then add the lamb chops and stir-fry. Spray white wine twice during this period. Add shredded ginger. Fry for a while and add some soy sauce to taste.

Question 4: How to make delicious waxed lamb chops in hot weather? 1 large white radish, several dried chili peppers

1 pesto, a little chicken essence

Stewed lamb chops Steps to make radish

1. Lamb chops (cured lamb chops, to be precise, they should be pickled lamb in the wind in the twelfth lunar month. Made from the black goats raised by friends in the mountains. The simplest method is to pickle them with salt. After making, dry it directly in a ventilated place. It can be eaten for a long time.) Wash it twice with warm water, then chop into a few large pieces, boil it in a pot with cold water, then change the water and boil it again, take it out and set aside;

2 . Wash the dried chili peppers, cut the garlic into diagonal sections, cut the white radish into 4-5 cm thick sections and divide them into four pieces for later use;

3. Put the waxed lamb chops into the pressure cooker and add water until the water is gone. Add more lamb chops and simmer for 15 minutes;

4. Then add white radish and dried chili peppers and bring to a boil, then turn to low heat and simmer. Do not cover tightly and press the valve here. Stew until the white radish becomes tender. If it becomes transparent, take out the dried chili peppers, add chicken essence, add the garlic segments and bring to a boil.

Question 5: How to make delicious lamb chop bacon

Ingredients: 500 grams of lamb chops

Accessories: rock sugar, 12 pieces; dried chili pepper, 3 pcs; dates (fresh), 5 pcs

Seasonings: vinegar, 25 ml; green onions, appropriate amount; ginger, appropriate amount; star anise, 2 pieces; cinnamon, 1 small piece; cooking wine, a little; bay leaves, 2 pieces; grass fruit, 1 piece

How to make simple lamb chops

1. Wash the chopped lamb chops and put an appropriate amount of cold water into the pot. Add the washed lamb chops, add about 25 ml of vinegar, bring to a boil, use a slotted spoon to remove the lamb chops, rinse the blood foam with water, drain and set aside;

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

3. Add lamb chops, stir-fry until colored, add two small spoons of cooking wine, and stir-fry

4. Add the washed star anise, cinnamon, strawberries, bay leaves, dried chili peppers, red dates, ginger slices, green onion knots, and pour in an appropriate amount of hot water (about 3 inches above the lamb chops) cm), bring to a boil over high heat and scoop out the foam with a spoon;

5. Add an appropriate amount of salt, turn to low heat, cover the pot, and cook for about 80 minutes until the mutton is crispy and the soup is reduced. Ready to serve when dry.

Cooking skills

1. Adding a little vinegar when blanching mutton can effectively remove the smell;

2. When frying the sugar, add oil Then add the rock sugar and use low heat to avoid over-frying and the taste will become bitter;

3. It is best to put enough water at one time. If you need to add water in the middle, please heat the water.

Question 6: How to make delicious lamb chops and pan-fried lamb chops

Ingredients: 1500 grams of lamb chops,

Seasoning: wheat flour 50g, 10g salt, 5g pepper, 50g butter, 25g Worcestershire sauce, 150g vegetable oil

Method:

1. Cut the lamb chops with bones into segments (2 sections per portion), pat into thin slices with a meat beater;

2. Sprinkle salt and pepper, dip in flour, and fry in hot oil until both sides are brown;

3. Remove the oil, add butter and fry for a while, then cook with spicy soy sauce.

Question 7: How to make cured mutton delicious? In 1900, during the Gengzi Incident, the Empress Dowager Cixi fled in panic and took refuge in Xi'an. One day, she sat in a royal chariot on the Zikou ramp of the city bridge and smelled the aroma. Stop the car and ask: Where is the delicious food? Answer: The mutton is cooked in the shop. He was so greedy that he sent someone to buy it. He was very happy after tasting it, and later rewarded it with a sign with gold characters: "The chariot stops on the slope." The mutton at Nian Zhipo is cured mutton. It was originally food for the common people, but the Queen Mother stopped her carriage. Before that, the common people had stopped walking and their horses had stopped. Therefore, this food has been passed down for hundreds of years with each dynasty. Make this meat and marinate it: Pour well water into a large porcelain vat, mutton, fresh mutton with bones, fold the skins facing each other, sprinkle with refined salt and Glauber's salt, marinate for one to two days in summer, three to four days in spring and autumn, and four to five days in winter. God, marinate the meat until it turns red inside and outside. Second cooking: Pour in the old stewed soup, pour in the water, add pepper, star anise, cinnamon, and fennel as ingredients, bring to a boil over high heat, put the mutton into the pot, separate the old and tender parts, skin side up, boil again and remove the salt, then cover it , simmer over low heat for four or five hours until the meat is tender. Third step: Skim off the floating oil, put it out under high heat, simmer for half an hour until the temperature of the soup drops, pick the meat with a long bamboo stick, and put it on a porcelain plate. Decanter: Place the skin surface of the meat flat on a plate, pour it with the original soup several times, and then carefully wipe it dry with a clean cloth. Because it is a legacy left by Cixi, this meat has gradually entered the upper class banquets, and it has become more and more popular, and it has the virtue of climbing high. In recent years, some people have even used this as a backdoor greeting gift, which has caused a bad reputation. Recorder's statement: Some people have criticized cured mutton and suggested that it should be excluded from the list of snacks. But I thought it was sold in the streets and alleys; besides, if you send cured mutton through the back door, the crime should be on the person who delivers the meat, not on the cured mutton itself, so you don't obey.

Question 8: How to make delicious lamb chops and how to make stewed lamb chops without mutton

Ingredients: Lamb chops (preferably with bones, preferably legs), Green onions, dried shiitake mushrooms, carrots, star anise, cinnamon, dried red pepper, salt, sugar, light soy sauce, dark soy sauce, water.

Method: Put oil in the pot, add dried red pepper when the oil is warm, Star anise, green onion segments, shiitake mushrooms cut into slices after they are cooked, fry briefly, then add the lamb chops and stir-fry together. When the surface of the lamb is slightly white, add water, light soy sauce, a small amount of dark soy sauce, cinnamon, and sugar, and cook until the water boils , then add the carrots cut into hob pieces and stew until cooked, add salt to taste at the starting point. Add cumin to stew, the taste will be more fragrant

Lamb chops stewed with radish

Lamb chops First scald it in boiling water, take it out and wash it clean. Add more water to the pot, add lamb chops, pepper, aniseed, onion, ginger, garlic, dried chili, bring to a boil over high heat, then turn to low heat and stew. hour, then add the radish cubes, and then stew for about 40 minutes. You can also add the radish and mutton together, add some salt and pepper, and you can eat it.

When stewing things like clear soup, they must be stewed until the meat is tender, the soup is fresh, and the radishes are soft. You will sweat a little after eating a bowl.

Cooking method

1. Use a knife to cut the lamb chops into strips 5 cm long and 3 cm wide. Soak them in cold water for 1 hour to remove the blood and then use them. Blanch it in hot water, take it out and rinse it. Blanch the mushrooms and bamboo shoots into slices, then rinse and set aside.

2. Put a spoon on the fire, add a little base oil, add Sichuan pepper, winter mushrooms, winter bamboo shoots, and ginger slices and stir-fry together, add cooking wine, add lamb chops, add 50 grams of fresh soup, and stew 15 minutes, add refined salt, monosodium glutamate, sugar, chicken essence, simmer over low heat for 20 minutes, take out a spoon and serve.

Lamb chops stewed with yam is good for qi, replenishing deficiency, appetizing and strengthening the spleen, but many people don’t accept it because they hate the smell of mutton. It is actually very simple to remove the mutton smell. Just add a little tangerine peel or dried hawthorn slices to the mutton stew. I would like to remind everyone that you must not add salt to the stewed lamb chops until the meat is stewed. Otherwise, the mutton chops will not be stewed. situation.

Specific steps: 1. Peel the yam (preferably iron rod yam), wash and cut into hob pieces. 2. Chop the lamb chops into small pieces and blanch them. 3. Put the lamb chops, tangerine peel, green onions and ginger slices into a casserole (you can also use a rice cooker or a wok, but you can’t use a pressure cooker anyway), pour some cooking wine, fill it with water and simmer over low heat. 4. After an hour, the lamb chops are almost rotten, add yam, season with some salt and pepper, and wait until the yam is soft and glutinous.

Question 9: How to make the most delicious lamb chops? Ingredients for braised lamb chops: 750 grams of lamb chops, 100 grams of radish, red dates, green onions, ginger, coriander, dark soy sauce, pepper, chili sauce , salt, cooking wine, MSG, peanut oil, and water starch in appropriate amounts. Preparation: ① Wash and chop the lamb ribs into sections, wash and cut the radish into sections, wash and cut the coriander into sections. ② Add water to the pot and bring to a boil. Add lamb ribs and radish and cook together. Remove when cooked and set aside. ③ Heat up oil in a wok, stir-fry onion and ginger, add chili sauce, red dates, dark soy sauce, sugar, pepper and appropriate amount of water. After boiling, add lamb ribs, cook over slow fire until cooked, thicken with water starch. Sprinkle in the coriander segments, stir well and serve. Features: The mutton is crispy and delicious. Green Lamb Chops This dish is improved on the basis of fried lamb chops. It uses lamb flank steak with the spine, cooked through processing, and paired with green vegetables, which not only increases the color of the dish, but also increases its nutritional content. Ingredients: 1000 grams of fresh lamb ribs with loin (must have 10 ribs) Ingredients: 250 grams of broccoli, 10 grams each of onion, ginger and garlic, 50 grams of almonds, 50 grams of flour, 2 eggs Seasoning: 3 salt grams, 6 grams of MSG, 15 grams of cooking wine, 5 grams of sugar, 2 grams of pepper, 5 grams of pepper salt. Production method 1. Cut the lamb ribs with spine along the flank strips and trim the flank strips, along with the spine. After the meat is neatly trimmed with a knife, use the tip of the knife to cut through both sides, cut the green onion into sections, and slice the ginger and garlic. 2. Add 1 gram of salt, 5 grams of monosodium glutamate, 10 grams of cooking wine, sugar, pepper, green onion and ginger slices to the mutton flank steak with a modified knife. 3. Crack the eggs into a bowl and mix well. Cut the almonds into coarse powder. Then put the cooked lamb chops on the batter, roll the eggs into the almond powder, and set aside. 4. Put clear oil in a spoon and heat until it is about 70 to 80% ripe. Add the cooked lamb chops one by one. When they turn golden brown, remove the oil and put them into a plate.

5. Put water in a spoon and bring to a boil, blanch the broccoli slightly, take it out, add 50 grams of oil in another pot to heat, add sliced ??garlic, stir-fry cooking wine, add broccoli, salt and MSG, stir-fry until cooked and place on a large plate , garnish the lamb chops, and serve with pepper and salt. Features: Beautiful appearance, fresh and crispy taste, crispy on the outside and tender on the inside. Operation essentials: When processing the ribs, the spine meat should be uniform in size, and the fire should not be too strong when frying. Ingredients for sesame lamb chops: Lamb chops Accessories: sesame seasoning: salt, chicken essence, cumin, chili powder, salt and pepper, starch, eggs, ginger, onion, garlic, chili sauce Cooking method: 1. Put the lamb chops into a cold water pot and add Bring the onions, ginger and garlic to a boil over high heat, then use a slow fire to cook the lamb chops, then take them out and remove the clean meat; 2. Coat the removed lamb with starch, add the beaten egg paste, dip it in sesame seeds and wait Use; 3. Put the pot on fire and pour in the salad oil. When it is cooked, add the prepared mutton and fry it until golden brown. Take it out of the pot, change the knife and place it on the plate; 4. Add the cumin and chili noodles. , pepper and salt, mix well and serve as a dip.

Question 10: How to make lamb chops: 1. Stewed lamb chops (a good nourishing food in winter)

Use fresh lamb chops. According to our Xinjiang saying, lamb is the best. Place a (large) soup pot on the fire, add cold water, enough water to cover the meat (how much to add depends on the grams of the lamb chops), add the lamb chops (do not cut the lamb chops into small pieces), and bring the water to a boil over high heat. Bring to a boil and skim off the topmost foam. Simmer over medium heat for 5-10 minutes, add a little peppercorns and ginger slices (for the purpose of removing nausea), change to low heat and simmer for about 1 hour, in fact, 40 minutes is enough for lamb.

When the ribs are almost done, you need to do some work. Peel 1 green onion, wash and chop into fine pieces, put it in a small basin and set aside. After the meat is stewed, take out the lamb chops and put them into a large plate. Don't turn off the heat. Turn to high heat and let the soup boil. Put some salt in the small basin with the onions. Ladle some soup into the small basin and stir it with a spoon. Let the salt melt and be fragrant by the green onions. Pour evenly the soup in this basin onto the ribs.

In addition, chop some green onions, put them into several small bowls, add a little salt, pour in the broth, and that's it.