New Zealand Lamb Chops in Abalone Sauce

Main ingredients: ① Wash 500 grams of imported New Zealand lamb chops, 5 grams each of minced onion and minced garlic, 10 grams of tomato sauce, and appropriate amount of olive oil.

Seasoning: ② Remove the stems and leaves from 6 sprigs of rosemary, 5 grams of refined salt, and 2 grams of black pepper.

③5 grams of oyster sauce, 10 grams of cooking wine, 20 grams of abalone juice

1. Put the lamb chops in a bowl, add ingredients ②, mix well and marinate for about 10 minutes, fry in 60% hot oil until both sides change color, drain Drain; preheat oven to 200°C.

2. Line the bottom of the baking pan with tin foil, apply a thin layer of olive oil, put the lamb chops in the tin foil, bake in the oven for about 5 minutes, take out and put on a plate.

3. Continue to heat the frying pan for lamb chops to 60% hot, add minced onion and minced garlic and sauté until fragrant, pour in tomato sauce and stir-fry for a while, add ingredient ③ to thicken the soup. Pour over the lamb chops and serve.

Tip: Transfer the lamb chops to the baking pan as soon as they change color.

Pepper pepper lamb chops

Cuisine: Sichuan cuisine

Ingredients: refined lamb chops, green Sichuan peppercorns (Pepper peppercorns), dried red peppers, refined salt, Sichuan peppercorns, garlic Ingredients, chopped green onion, ginger slices, oil, cooking wine, diced garlic, cumin

Preparation: 1. Cut the lamb chops and deep-fry them until crispy. 2. Leave some oil in the pot and sauté the chopped green onion, ginger slices and garlic until fragrant. 3. Pour the fried lamb chops into the pot, add green peppercorns (hemp pepper), dry red pepper, refined salt, peppercorns, aniseed, and cooking wine and stir-fry. 4. Add cumin just before serving. ?

Carrot stewed lamb chops

Ingredients:

1000g French lamb chops, 1000g carrots, onions, ginger, garlic, dried red peppers, and cumin.

Method:

1. Cut the carrots into hob pieces and set aside;

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

3. Remove the lamb chops and rinse the foam on the surface of the lamb chops with hot water, drain the water and set aside;

4. Heat the oil pan and heat the oil. Sauté onion, ginger, garlic, red pepper and cumin;

5. Add lamb chops and stir-fry over high heat until fragrant;

6. Cook in cooking wine, light soy sauce and a little sugar , then add hot water and bring to a boil over high heat;

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

8. Add carrots, salt and sugar, and continue to simmer over medium heat; < /p>

9. When the mutton is tender and the soup is thickened, add MSG, sprinkle with coriander, and serve.

Kang pot lamb chops

Ingredients:

500 grams of lamb chops, half an onion, 1 carrot, appropriate amounts of onion, ginger and garlic, and appropriate amounts of green and red peppers (Authentic Kang pot lamb chops also come with sliced ??cakes).

Seasoning:

Cumin powder and cumin grains, pepper powder, five-spice powder, appropriate amounts of salt, chicken essence, and appropriate amount of cooking wine.

Method:

1. Chop the lamb chops into small pieces and blanch them (put cold water into the pot), take them out and wash them;

2. In the stew pot Add enough water, add mutton, green onion, ginger and cooking wine. After the fire is boiled, reduce the heat to low and simmer for 1 and a half hours. Take it out and set aside;

3. Take a wok, add oil and add it when it is 30% hot. Stir onion, ginger and garlic into a pot;

4. Add onion cubes and stir-fry until translucent;

5. Add carrots cut into hob pieces;

6. Add lamb chops;

7. Then add cumin powder, cumin grains, pepper powder, five-spice powder, salt and chicken essence and stir well;

8 , add green and red pepper according to taste before serving and stir-fry evenly.

Sauceed lamb chops

Ingredients:

Cut the lamb chops into sections, soak them in boiling water, add a small amount of cloves, grass fruits, astragalus and star anise.

Seasoning:

Onion, ginger, garlic, sweet noodle sauce.

Method:

1. Pour oil into the pot and saute the onion and garlic until fragrant. Add the lamb chops, add ginger slices and spice packets, add an appropriate amount of sauce, cover the ingredients with water, and turn to small. Simmer until the lamb chops are crispy and the juice is reduced.

Radish and mutton chop soup

Ingredients:

500g lamb chops, 1000g white radish, half a green onion, a piece of ginger, Sichuan peppercorns, and salt.

Method: 1. Wash the lamb chops and set aside, cut the green onions and wash the white radish;

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

3. After the water boils, take out the lamb chops, smash the ginger, and cut the white radish into hob pieces;

4. Put the water in the casserole, add the lamb chops, Stew the white radish, onion and ginger together for about an hour, then add salt.

Fried lamb chops

Ingredients:

Lamb chops, eggs, oil.

Method:

1. Beat 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 a layer of egg wash

3. When the pan is hot, add the lamb chops and fry until both sides are golden brown and cooked through. Drain quickly. Remove, drain away the remaining oil, and serve

Braised lamb chops

Ingredients:

500 grams of lamb chops.

Ingredients:

Appropriate amounts of rock sugar, vinegar, star anise, cinnamon, grass fruit, bay leaves, red dates, dried peppers, ginger, green onions, and cooking wine.

Method:

1. Wash the blood from the chopped lamb chops, put an appropriate amount of cold water into the pot, add the washed lamb chops, add vinegar, and bring to a boil Use a slotted spoon to take out the lamb chops, rinse the blood foam with clean water, drain and set aside;

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

3. Add the lamb chops, stir-fry until they are colored, then add two tablespoons of cooking wine and stir-fry evenly;

4. Add the washed star anise, cinnamon and grass fruits , bay leaves, dried chili peppers, red dates, ginger slices, green onion knots, pour an appropriate amount of hot water, bring to a boil over high heat and use a spoon to scoop out the foam;

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

Black pepper and red wine lamb chops

Ingredients:

Onions, garlic, red wine, black pepper, coriander, salt, starch, soda ash, lamb Steaks, olive oil.

Method:

1. Use a blender to puree onions and garlic.

2. Add red wine, an appropriate amount of black pepper, an appropriate amount of coriander, an appropriate amount of salt, a small spoonful of starch, a small spoonful of soda powder, add the onion and garlic paste, mix evenly, and add the lamb chops.

3. Seal the lamb chops with plastic wrap and marinate for an hour to absorb the flavor.

4. Fry the lamb chops in olive oil. Sprinkle with a little black pepper. That’s it.

Garlic Lamb Chops

Ingredients:

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

Method: 1. Wash the ribs and cut them into 6 cm long sections, put them in a container, add celery, carrots, minced garlic, cooking wine, salt, sugar, chicken essence, fermented bean curd, and meat tenderizer and mix well. Marinate for a while and set aside;

2. Crack the eggs into a bowl, add appropriate amounts of flour and starch, add a little vegetable oil, stir to form a paste, take out the ribs and put them into the egg liquid and flour paste evenly, and then Dip in dry starch, put the pan on fire and pour in oil. When it is 50% hot, fry the ribs one by one until the surface is crispy. Remove and serve.