Raw materials: 500 grams of pork ribs, 35 grams of New Orleans barbecue material, honey.
Practice:
1, pork ribs chopped into about 5 centimeters long section, washed and filtered into the basin;
2, barbecue seasoning add an equal amount of water into a paste;
3, will be adjusted to the paste of barbecue seasoning into the ribs and mix thoroughly;
4, mixed with seasoning ribs into the refrigerator overnight, you can stir the middle a few times so that its
5, the baking tray covered with tinfoil, the marinated ribs will be discharged on the baking tray, and then covered with tinfoil to cover the ribs;
6, the oven preheated at 180 degrees, will be placed in the middle of the baking tray to bake for 30 minutes;
7, open the tinfoil, will be taken out and discharged to the baking rack, brushed with honey;
8, the oven is set to 220 degrees, the baking rack will be placed in the oven upper layer, baking tray paved with tinfoil on the lower layer of the oven;
9, 5 minutes after the ribs will be turned over, brush with honey and bake for another 5 minutes can be.
Black pepper red wine lamb chops
Raw materials: onion, garlic, red wine 50ml, black pepper moderate, parsley moderate, salt moderate, a small spoonful of starch, baking soda, lamb chops, olive oil.
Methods:
1, one onion, garlic 8 grains, with a blender into a paste.
2, 50ml of red wine, black pepper, parsley, salt, a small spoon of starch, a small spoon of baking soda added to 1 and mix well.
3, lamb chops into 2, sealed with plastic wrap, marinated for an hour to taste.
4: Pan-fry the lamb chops in olive oil to your liking. Sprinkle with a little black pepper. You can do it.
Note:
1, you can use butter to fry, but I think it is very greasy, so I used olive oil, fried out very fragrant.
2, high heat to heat the pan, turn the heat down to fry, fried out of the lamb chops outside the charred inside tender. Time not more than 5 minutes is easy. Otherwise the taste is not so good.
3, fried lamb chops with onions and other vegetarian dishes, sweet, fragrant, absorbing the juice of the lamb chops, but also very delicious.
A whole fan of spicy grilled lamb chops
Raw materials: a fan of lamb chops, onions, ginger and garlic.
Ingredients: 2 tbsp sweet noodle sauce, curry powder, cumin granules, chili powder, cumin noodles, salt, sugar, cooking wine.
How to do:
1, first with a sharp knife to wash and control the dry mutton chops on both sides of the pierce a lot of eyes (I use the sharp scissors);
2, the ingredients of the 2 spread on the mutton chops;
3, onion, ginger and garlic minced and sprinkled in the seasoning;
4, all the seasoning mix evenly, rubbing the mutton chops all over the body and give the mutton chops more to do some massage;
5, and then the mutton chops;
5, then the sweet noodle sauce 2 spoons of curry powder, chili powder, cumin noodles, salt, sugar, wine. p>
5, and then the flavor of the good lamb chops collected in a plastic bag sealed, into the refrigerator fresh room for a day and a night;
6, preheat the oven, the lamb chops wrapped in tinfoil, flat on a baking sheet;
7, upper and lower heat 180 degrees baked 50 minutes, open the tinfoil;
8, 200 degrees continue to bake for 20 minutes, turn over, and then bake for another 20 minutes;
9, until the surface of the juice to dry, can be removed from the oven.
Warm tips:
1, seasoning can be adjusted according to personal preference;
2, in the lamb chops on the eye, to the lamb chops massage, into the refrigerator for a day and a night, wrapped in tinfoil baking, in fact, is to make the lamb chops more flavorful;
3, open the tinfoil, and then baked on high heat, one in order to dry the juices, and the second is to increase the surface of the lamb chops crispy texture.
4.
Roasted lamb chops in Portuguese sauce
1, lamb chops washed each chopped two sections, with red wine, pepper, a little salt and mix well marinated for 12 hours, halfway through turning once
2, baking tray (I use a square cake mold) covered with tinfoil, spread a layer of sliced carrots, put on the lamb chops marinated in a good sauce, poured into the juice of the marinated lamb chops
3, the top of the lay a layer of onion
4, covered with a layer of onion
4, the top of the baking tray (I use a cake mold), the carrots, put on a good marinated lamb chops, pouring a little marinated lamb chops juice
4, cover the tinfoil, oven 200 degrees in the middle layer of baking 40 minutes, remove, pour out the juice inside, lamb chops brush a layer of oil, remove the tinfoil, 200 degrees on the top layer of the top tube heating for 8 minutes
The last 8 minutes of the time and then extend the time a little bit better, I'm afraid of baking too dry did not use too much time ......
Crispy grilled lamb chops
Raw materials: lamb chops, onions, carrots, yellow colored peppers.
Seasoning: butter, salt, pepper, chili powder, red wine, minced garlic.
Methods:
1, clean lamb chops, onion shredded, carrots sliced, yellow colored pepper cut strips.
2, lamb ribs with red wine, salt, pepper, thyme, minced garlic marinated 10 minutes.
3, preheat the oven 200 degrees in advance, put the butter on a baking sheet to melt, spread onion shreds, carrots, pepper strips and finally put on the lamb chops, into the oven on the upper and lower heat at 220 degrees for 15 minutes,
4, hot sauce and barbecue sauce with a little wine and honey into a barbecue sauce.
5, open the oven door lamb chops on both sides of the barbecue sauce and baked for 10 minutes
6, the oven door and brush a layer of honey and a little oil baked for 10 minutes can be all served.
French Grilled New Zealand Lamb Chops
Raw material: New Zealand lamb chops.
Accessories: breadcrumbs, garlic, tomatoes, sweet potatoes.
Seasoning: fresh rosemary, flag mustard, balsamic vinegar, salt, black pepper, olive oil.
How to do:
1, with crushed garlic, rosemary, bread crumbs, plus olive oil mixed together;
2, the lamb chops pick clean, with salt, black pepper marinade, fried until 3 mature;
3, in the lamb chops on the exterior of the mustard, and then wrapped in the well-done herbs bread crumbs, baked in the oven (200 ° C) can be 5 minutes;
4, Serve with french fries and roasted tomatoes;
5. Use balsamic vinegar with olive oil for the sauce.
Microwave Garlic Roasted Lamb Chops
Main ingredients: lamb chops, garlic, eggs, peanut rice, scallions.
Seasoning: a little salt, soy sauce, soy sauce, sesame seeds, curry, breadcrumbs, stock.
How to do:
1, lamb chops chopped small pieces of blanching, wash clean;
2, garlic peeled and patted and minced, divided into two;
3, the ribs and a garlic paste into a large bowl with egg yolks, soy sauce, curry, salt and mix well marinated for a while standby;
3, the other part of the garlic paste with a small amount of oil to fry;
4, the marinated ribs one by one with a thin layer of breadcrumbs;
5, the ribs evenly spread in the microwave oven comes with a baking dish, microwave 5 minutes, change the grill gear turn the next side for 12 minutes;
6, crushed peanut rice, add fried garlic, a small amount of cooked sesame seeds, chopped green onions, with a little chicken broth rinse into the seasoning, the ribs plate while hot sprinkled with cooked sesame seeds.
Garlic lamb chops
Raw materials: lamb chops, celery, carrots, eggs. Salt, chicken essence, cooking wine, tender meat powder, sugar, flour, starch, garlic, curd.
Practice:
1, will be cleaned and cut into 6 cm long section of the spare ribs, put into a container, add celery, carrots, garlic, cooking wine, salt, sugar, chicken essence, fermented bean curd, tenderized meat powder and mix well marinate for a few moments standby; [Gourmet China]
2, will be the egg beaten into a bowl, put the flour and cornstarch, add a little veggie oil, mix into a paste, take out the spare ribs into the egg liquid Flour paste dip evenly, and then dipped in dry starch, sit in a pot on the fire into the oil, to 5 into the heat one by one under the ribs fried through, until the surface is crispy and fish out that is complete.
Features: golden red color, strong garlic flavor, fragrant and tender.
The oven can be used for a lot of things - red wine and herb roasted lamb chops
Raw materials: lamb chops, onions, ginger, garlic;
Seasoning: red wine, salt, soy sauce, honey, rosemary grass crushed.
Methods:
1, lamb chops washed and dried, onion, ginger shredded, garlic crushed;
2, the salt in the lamb chops around the body into the vessel marinade for 2 hours, and then the onion, ginger, garlic into;
3, will be the red wine, soy sauce, honey mixing well and pour, sprinkle rosemary grass crushed into the refrigerator marinade for 24 hours;
Marinated in the refrigerator for 24 hours;
4, the process of red wine, soy sauce, honey, rosemary grass crushed;
Marinated in the refrigerator for 24 hours;
Marinated in the refrigerator for 24 hours. p>4, the marinade process will turn the lamb chops a few times, so that the marinade is uniform;
5, before grilling the lamb chops out, pick off the onion, ginger, garlic, and then add a spoonful of honey into the sauce;
6, baking tray lined with tinfoil put on the bottom of the oven, the lamb chops placed on the baking rack, brushed with sauce into the middle layer of the preheated oven;
7, 180 degrees baked for 20 minutes, the middle will be the lamb chop Turn once and brush the sauce again;
8, and finally sprinkle some rosemary grass crushed, 200 degrees for 10 minutes;
9, baking temperature and time, according to the size of the lamb chops and the performance of their own ovens can be adjusted appropriately.
Paper wrapped lamb chops
Raw materials: 250 grams of lamb chops, 45 ml of sweet noodle sauce, 1 green onion, 3 slices of ginger, 8 grams of curry powder, 5 grams of salt, 8 grams of sugar, 20 ml of white wine.
Methods:
1, lamb chops, wash, put green onions, ginger, sweet noodle sauce, curry powder, salt, sugar, white wine and other seasoning, mix well together, marinate for an hour, overnight is better;
2, lamb chops, the first time you want to eat a lot of lamb chops, you can also use it as an ingredient in the cooking. Overnight better;
2, lamb chops in the marinade process take out and mix a few times, in order to taste;
3, marinated lamb slightly drained soup, preheat the oven to 180 degrees in advance, with a piece of tinfoil wrapped in onions, on the lamb chops, the tinfoil wrapped tightly around the lamb chops, put on a baking sheet, keep the 180-degree fire, bake for 40 minutes, and then remove the lamb chops, open the tinfoil, baked on the 200 fire can be colorful. 200 firepower baking color can be.
Thyme Roasted Lamb Chops
Ingredients: Fresh Lamb Chops, Thyme, Red Wine, Crushed Black Pepper, Garlic, Salt, Sugar, Olive Oil, Potatoes, Onions, Carrots, Lime.
Practice:
1, lamb chops with appropriate amount of thyme, red wine, black pepper, garlic, salt, sugar, olive oil, marinate for about 30 minutes;
2, potatoes, onions, carrots cut the appropriate size;
3, baking tray lined with tinfoil, put the potatoes, onions, carrots, add the appropriate amount of salt, black pepper, olive oil, small half of a Lime juice and mix well;
4, lay the marinated lamb chops, cut a few lime slices and put them on the lamb chops, preheat the oven to 392 degrees Fahrenheit (200 degrees Celsius), bake in the middle for 20-25 minutes, lamb chops can be 9 mature.
Tips:
1, thyme is best to use fresh, there is no available dried instead of rosemary, sage, cumin and other spices;
2, marinate the lamb chops with crushed black pepper, not black pepper, the flavor difference is very big;
3, more according to personal preference to add lime or lemon, the amount of do not be too much to avoid acidity is too heavy, seasoning can be;
4, lamb chops under the laying of onions and other vegetables, you can make the lamb evenly heated, absorbing the juice, suet, vegetables are also very tasty;
5, the power of each oven has a difference in the lamb chops to see the slightly off the bone, squeaking oil can be, do not bake the old;
6, herbs depending on personal preference, you can be a little bit more, roasted herbs, crunchy and aromatic! It is also very tasty.
Roasted lamb chops
Raw materials: lamb chops half a kilogram, two tablespoons of sweet sauce.
Ingredients: half a green onion, ginger, curry powder, cumin powder, salt, sugar, cooking wine, onion, ginger and garlic powder.
How to do: 1, clean lamb chops;
2, with all the ingredients marinated lamb chops, preferably overnight;
3, marinade the process of lamb chops out of the massage two to three times, in order to better taste;
4, marinated lamb chops control the soup dry, wrapped in tinfoil into the oven, 180 degrees for 40 minutes; and then open the tinfoil, and continue to bake on the color.
Secret Black Pepper Lamb Chops
Ingredients: 3 lamb chops (2cm) 1 onion (medium) 6 cloves of garlic 9 asparagus Pinch of black pepper pinch of black peppercorns pinch of vanilla salt (for roasting lambs, it says "Roast Lamb" on the bottle) 50g of butter 50ml of wine 1 tablespoon cornstarch, 2 teaspoons salt
How to cook:
1: Finely chop half an onion, puree with the garlic in a blender and pour over the lamb chops, then mix in the salt, red wine, cornstarch, black pepper, black pepper and herb salt. Ice water
3, the other half of the onion cut into julienne spare; butter into the pan on low heat melting, and then into the lamb chops on low heat fry for 2 minutes, then turn over, and into the onion julienne fried together for 2 minutes, sprinkled with a little crushed black pepper, then turn over and sprinkle a little crushed black pepper, and then into the asparagus fried for 2 minutes can be
Tips:
1, herb salt in the imported food in the supermarket have The best way to make sure that your lamb is cooked to perfection is to use a small flame and control the time to about 5 minutes, so that the lamb chops are tender and juicy with a crispy exterior and a tender interior, and if the time is too long, the taste will not be good. Rosemary leaves
Practice:
1. Wash and dry the lamb neck chops, poke the meat tendons with the tip of a knife, add the marinade and leave it for 1 day.
2. Take the appropriate amount of cumin powder and chili powder mix to be used, the proportion according to their own taste. Preheat the oven to 200℃.
3. Heat the oil in a pan and sear the neck chops on both sides until browned and the juices are locked in. Arrange on grill rack, sprinkle with cumin powder and bake on top of oven for 5 minutes, turn over and sprinkle for another 3 minutes. To serve, sprinkle a small amount of cumin evenly over the neck chops.
Lamb chops in casserole
Ingredients: lamb chops.
Seasoning: evaporated milk, chicken powder, salt, sugar, monosodium glutamate (MSG), white wine, dried chili peppers, coriander, cumin, green onions, ginger.
Practice:
1, lamb chops cut into domino pieces, fly water;
2, put into a pot, add soup, salt, chicken powder, dry chili, sesame seeds, cumin, green onion, ginger, white wine and cook until lamb chops through cooked.
Lamb chops stewed carrots
Raw materials: lamb chops, carrots, garlic, cilantro, ginger, peppercorns, dried red chili peppers, star anise.
Seasoning: thirteen spices, ginger powder, pepper, PI county bean, oil, chicken essence, salt.
Practice:
1, lamb chops washed, drained
2, pan hot put a little oil, burst incense ginger, pepper, star anise, dry chili;
3, pour into the lamb chops stir-fry, and at the same time, put the appropriate amount of thirteen spices, ginger powder, pepper, Pixian bean curd, chicken essence, salt;
4, stir-fry for a few moments and then add the appropriate amount of water, did not exceed the lamb chops. Boil;
5, transferred to the pressure cooker, while adding cut carrot pieces;
6, press for 25 minutes;
7, sheng out of the required portion poured into the pot, add garlic, parsley, can be. Lamb chops hot pot
Lamb chops
In order to reduce or eliminate the stink, in order to increase the appetite, in the production of the following methods:
1, cut lamb into pieces, according to the proportion of 500 grams of lamb put 500 grams of water, 25 grams of vinegar into the pot, boiling on a high flame, take out the mutton, and then cook;
2, cut radish into chunks, and then add some scallions, ginger, wine, etc., with the Mutton together into the soup pot, cook for half an hour, take out the radish, and then burn the mutton, the stink is very little;
3, cooking mutton, put seven or eight mung beans, you can get rid of the stink;
4, cooking soup, add 10 grams of almonds, walnut kernel 30 grams of orange peel, jujubes, ginger, can eliminate the stink and increase the warmth and the power of the mutton easy to rot;
5, stewed Lamb, into the meat package (crushed grass nuts, cloves, nuts, cardamom, perilla and other medicinal materials into the bag), so that not only the lamb without stink, there will be a special flavor;
6, the production of lamb, in accordance with the proportion of every 500 grams of lamb to add 250 grams of curry powder to make, it becomes no stink of curry lamb;
7, when making lamb meatballs, in accordance with the ratio of every 500 grams of lamb add 100 grams of fish, 200 grams of tomato ratio, will be made of puree, and then made of pills have no stink;
8, lamb will be cooked, add a small amount of chili pepper slightly burn a little, start the pot with a little green garlic or garlic puree, it will make the mutton aroma mellow, nastiness is greatly reduced. Eat can be dipped in garlic sauce or chili powder
Tianshan guest
Raw materials: lamb, tofu, eggs, skin sprouts, green and red peppers, salt, cumin, spicy face.
Method of production:
1, first of all, the minced mutton into the flavor, mixed into a filling, wrapped into the tofu, made into dumplings, steamed in a cage, to be used.
2, shredded lamb, shredded sprouts, shredded green and red peppers wrapped in egg skin into strips, dipped in breadcrumbs, deep-fried until golden brown, change the knife into shape, spelled into the plate, the tofu dumplings spelled around that is completed.
Lamb chops with western sauce
Raw materials: lamb chops (Xinjiang lamb), vegetable pine, green bamboo shoots, salt, monosodium glutamate, sugar, pepper, spicy lamb sauce, south milk juice, Bohu sauce, top good peanut sauce.
Method of production:
1, the lamb chops into 7-8 cm section, rinse off the blood;
2, frying pan on a high flame into the peanut oil will be lamb chops deep-fried to golden brown;
3, on a high flame into the peanut oil will be the onion, ginger, star anise stir-frying and add the spicy lamb sauce, South Breast milk, Bohu Sauce, the top of the good peanut butter, stir-frying can be injected into the soup will be deep-fried. good lamb chops simmering on low heat for 45 minutes, out of the pot thickening (plate).
Sauce lamb chops
Raw materials: lamb chops cut into sections, with boiling water swooshing through, cloves, grass jelly, astragalus, star anise each a small amount.
Seasoning: green onion, ginger, garlic, sweet noodle sauce.
Practice: 1, the pot pour oil will be onion and garlic into the pot fried incense, under the lamb chops, plus ginger and spice packets, sauce moderate, water has not been over the material, turn to a small fire simmering until the lamb chops crispy
Braised mutton chops
Raw materials: mutton chops, salt, chicken broth, white pepper, onion, green chili peppers, green onion, ginger and garlic, pepper seasonings.
Practice:
1, mutton chops cut into dominoes fast, with salt, chicken essence, white pepper grabbed marinated for about 1 hour;
2, onion, green chili pepper cut into pieces spare; onion, ginger and garlic sliced; pepper seasoning moderate.
3, pour oil in the pan, micro-fire, put about 4 spoons of sugar, slowly and constantly stirring, to be brown sugar melted small white bubbles when the pepper seasoning onion ginger garlic stir fry flavor;
4, pour into the marinated lamb chops stir fry, lamb chops after coloring continue to stir fry for 2-3 minutes into the onion to continue to stir fry, put salt.
5, pour boiling water, boiling water should be no more than lamb chops. After the fire open to small fire slowly simmer, simmer for about 10 minutes, put the green chili; large fire juice sprinkle parsley can be.
Cumin Grilled Lamb Chops
Raw materials: lamb chops, scallions (white onion), ginger, red wine, cumin barbecue sauce, cumin powder. (If you do not have cumin barbecue sauce, you can use sweet sauce + curry powder + cumin powder + salt + sugar to mix their own)
Practice:
1, lamb chops washed, with a plastic bag lamb chops, scallions, ginger, red wine, cumin barbecue sauce together in the mix, marinate for a few hours into the flavor; (the best place to put in the refrigerator marinade one night every other day and then grilled, with a plastic bag marinade is also more convenient in the marinating process can be separated in a plastic bag, and then the marinade can be used in the marinade. (It is also easier to marinate in a plastic bag, in the marinating process you can massage the lamb chops through the plastic bag several times, so that the lamb chops are more flavorful)
2, preheat the oven to 180 degrees, take a piece of tinfoil and put on the marinated lamb chops, green onion white, ginger does not have to be discarded together with the package into the tinfoil all around the tightly wrapped on a baking rack, bake at 180 degrees for 50 minutes;
3, and then take out the lamb chops, open the tinfoil, and then smear the remaining marinade. A layer of the remaining marinade, sprinkle cumin powder, continue to bake at 200 fire color can be.
Tips:
Lamb chops wrapped in tinfoil to ensure that the water is not lost during baking, and finally open the tinfoil with high heat coloring, can make the appearance more crispy, so that the last eat outside is a little chewy and inside is still tender and juicy, very tasty ~
Simmered lamb chops
Raw materials: lamb chops a piece of lettuce, poached fish packets, cooking wine, peppercorns, Seasonings, green onion, ginger, garlic, etc..
Practice:
1, pour cool water, lamb chops boiled for about 10 minutes, fish out the surface of the floating things and then fish out the lamb chops to be used;
2, boil water over high heat, respectively, put a piece of lamb chops, peppercorns, seasonings, onions, ginger, garlic, cooking wine;
3, and then change to a low fire, and then put into the poached fish packet stew, such as the smell of flavor, chopsticks can be broken when meat Add salt;
4, and finally put the plate into the beginning of the ready lettuce can be out of the pot.
Roasted lamb chops in Portuguese sauce
1, lamb chops washed each chopped two sections, with red wine, pepper, a little salt and mix well marinated for 12 hours, halfway through turning once
2, baking dish (I use a square cake mold) covered with tinfoil, spread a layer of carrot slices, put on the lamb chops marinated in a good sauce, poured into the juice of the marinated lamb chops
3, the top of the onion
4, cover the onion
3, the top of the onion
4, the onions, the onion, the onion, the onions, the onions, and the onions, the onions, and the onions. p>
4, cover the tinfoil, oven 200 degrees in the middle of the baking 40 minutes, remove, pour out the juice inside, lamb chops brush a layer of oil, take away the tinfoil, 200 degrees on the top of the upper tube heating for 8 minutes
The last of those 8 minutes to extend the time a little bit more good, I'm afraid of baking too dry did not use too much time ......
Fried lamb chops
Raw materials: lamb chops, eggs, oil.
Practice:
1, beat the egg into an egg wash;
2, wash the lamb chop meat, pick the sinewy skin, cut into 2 slices. Use the back of the knife to beat into thin slices, the edge of the collection neat, sprinkle salt, pepper, pat a layer of dry flour, brush a layer of egg wash, and then wrapped in a layer of bread Xing, compacted that is lamb chops;
3, when the bottom of the frying pan is hot, put the lamb chops into the frying until both sides of the golden brown and cooked, quickly fish out, control the residual oil, you can plate.
Hints:
1, start the dish can be accompanied by fried potato strips, fried carrot strips, fried lentils on the table together;
2, due to the process of deep-frying, you need to prepare about 500 grams of vegetable oil.
Lamb chops hot pot
Raw materials: lamb chops 2 pounds, enoki mushrooms, bamboo shoots, celery leaves, Sichuan bean paste, Chongqing hot pot base, grass berries, tannoy, small fennel, cinnamon, peppercorns, dried red pepper, ginger, salt, soy sauce, cooking wine, rock sugar, chicken powder.
Practice:
1, mutton chops chopped small pieces (I let the meat seller chopped), first soak in water for about an hour, and then cleaned;
2, frying pan bottom oil, warm under the appropriate amount of pepper grains popping aroma, and then put into the mutton chops stir-fry;
3, mutton chops stir-fried to water, scooped into two tablespoons of Sichuan soybean sauce (if you are to buy it, best to use the PI County, Sichuan, soybean sauce), the appropriate amount of Chongqing hot pot base, stir fry;
3, mutton chops fried to water, scooped into two spoons of Sichuan bean sauce (if you buy it is best to use Sichuan PI County, bean sauce). Chongqing hot pot seasoning stir fry;
4, add water, because it is to do hot pot, the amount of water to increase some, and then into the strawberry, cinnamon, Sannai (star anise just not at home, if there can be appropriate to put some), fennel, ginger pat broken, pepper particles, dried chili peppers, rock sugar 4, salt (do not add enough salt at a time, the back can be adjusted again), soy sauce, cooking wine, put into the pressure cooker pressure for 30 minutes or so!
5, cooking lamb when you can prepare the side dishes, this can be prepared according to their own preferences, enoki mushrooms, soaked dry bamboo shoots, celery leaves, did not go to buy green vegetables will be on it.
Stewed mutton chops (in winter is a good tonic)
Select fresh mutton chops, according to our Xinjiang words to lamb, will be the soup pot (large) placed on the fire, add cold water, water to drown over the meat more than a few (add more grams of mutton chops by the determination of the mutton chops), into the mutton chops, (mutton chops do not cut into small segments), the high-fire will be the water boiling, skimming off the top of the floating foam. Stew over medium heat for 5-10 minutes, add a few peppercorns and ginger (the purpose is to de-syphonize), change to low heat and stew for about 1 hour, in fact, if the lamb 40 minutes will be fine.
When the ribs are almost done stewing, you need to do some work. Peel 1 green onion, wash and finely chop it, put it in a small pot and set aside. After the meat is stewed, fish out the lamb chops into a large plate, don't turn off the fire, change to high heat and let the soup boil, put some salt in the small pot where the green onion is placed, ladle some soup in this small pot, take a spoon and stir to let the salt melt by the green onion aroma. Pour the soup evenly in this pot on the ribs, and you can.
Alternatively, cut some chopped scallions, put into a few small bowls, add a little salt, pour broth, can.
The ribs are flavorful and the broth is delicious.
Delicious and nourishing.
Remember, you must not add salt when stewing pork ribs
Spicy Likely Fried Lamb Chops
Raw materials: 1200 grams of lamb chops with bones, 30 grams of parsley, green onions, carrots, 50 grams of flour.
Seasoning: 150 grams of butter, 30 grams of paprika, salt, monosodium glutamate each moderate
Cooking method: wash the lamb chops, the scallion, parsley, carrots washed and chopped, and lamb chops together, poured into the appropriate amount of water cooked over high heat and fished out, and then cooled and chopped into 12 pieces, smeared with a little salt, paprika and mixing, dipped in flour; standby.
Heat the pan and put in the butter, when it melts, put in the mutton chops and deep fry until color on both sides, serve while hot.
Wellington Lamb Chops with Rosemary Salsa
Preparation time: 20 mins Cooking: 15-20 mins Ingredients: 200g lamb chops, 100g puff pastry, 200g milk, 120g potato starch, 20g garlic meat, one whole garlic, 10g each of green peppers, red peppers, white carrots, and carrots, 15g vinegar vinaigrette, 15g French grainy mustard, 100g olive oil (Oyster sauce 20g)
Practice:
1, the whole garlic into the oil to cook, garlic boiled through the water, 10 grams of puree, the other 10 grams of flow to be used.
2. Lightly fry the lamb chops, rub with the garlic puree and French grainy mustard, wrap in puff pastry and place in the oven for about 10 minutes or so.
3. Cut the peppers, red peppers, white radishes and carrots into julienne strips and set aside. Boil the milk and add the potato flour to make a mashed potato.
4. Stir fry the garlic paste, add white wine and rosemary, then add the lamb juice and bring to a boil.
5. Top with the slightly warmed vinaigrette and the pre-mixed julienne strips of each color.
Lamb Curry
Ingredients: lamb chops, curry, mushrooms, beer, salt, sugar, monosodium glutamate.
Methods:
First, put the lamb chops into the pot, the pot should not put oil. Just pour in the lamb chops directly.
Then sauté the lamb chops on high heat, and when they are a little bit charred, add the curry (you can put more curry), salt and sugar.
Then pour in the beer, which should cover the lamb chops. In the high heat. Beer boil dry on it.
Spicy Red Wine Roasted Lamb Chops
Ingredients: 1kg lamb ribs, 20g penne, 6 asparagus, 4 drops of Abasco chili sauce, 2 tsp paprika, 2 tbsp brown sugar powder, 1.5 tbsp red wine vinegar, 2 tbsp tomato sauce, 2 tsp salt, 1 tbsp water, 1 tbsp olive oil, 1 tbsp olive oil, 1 tbsp wine
Methods:
Methods:
Please note:
To make this recipe, you will need to use the following ingredients: 1 tbsp water, 2 tbsp tomato sauce, 1 tbsp salt, 1 tbsp olive oil, 1 tbsp olive oil, 1 tbsp red wine.
How to Make:
1. Marinate the lamb ribs in an even mixture of ingredients for about half a day or a day
2. Cook the penne in boiling water and set aside to cool
3. Blanch the green asparagus whole and set aside to cool
4. Sear the lamb ribs in a pan of olive oil, add the red wine, and then sauté for 3 minutes over medium heat
5. Preheat the oven, and place the lamb ribs in a pan of boiling olive oil, and add the red wine. Bake the lamb ribs at 220°C for 15 to 20 minutes
6. Heat the marinade in the same frying pan you browned the lamb ribs in, and let it thicken over medium heat
7. Remove the lamb ribs from the oven, place the macaroni and asparagus around the edge of the plate, and drizzle with sauce and paprika to serve.
Sesame Lamb Ribs
Ingredients: Lamb Ribs, Sesame Seeds, Salt, Chicken Seasoning, Cumin, Chili Powder, Pepper Salt, Starch, Egg, Ginger, Onion, Garlic, Chili Sauce, and Salad Oil.
Practice:
1. put the lamb chops into a pot of cold water, add onion, ginger and garlic, with a strong fire to boil, switch to a small fire to cook the lamb chops, and then take out the net meat picked off;
2. will be picked off the lamb patted on the starch, hung on the beaten egg batter, dipped in sesame seeds to be used;
3. sit in a pot of fire into the salad oil, when it burned to seventy percent of the heat, add the prepared Mutton, fried until golden brown when the pan, knife arranged to the plate;
4. cumin, chili noodles, pepper salt and mix well, dipping can be.
Sheep ribs fan soup
Raw materials: 500 grams of lamb ribs, 50 grams of dry vermicelli, green onions, ginger, garlic, vinegar, coriander, each appropriate amount, a little peanut oil.
Production:
1, the mutton chops clean, cut into pieces; onion minced; ginger shredded; cilantro clean, cut small pieces
2, pot on the fire, put the peanut oil is hot, put the garlic paste burst incense, pour into the mutton chops stir-fried to dry, add a little vinegar, then add the appropriate amount of water and ginger, minced onions, with a high fire boil, skimmed off the froth, and change to simmering for two hours, add the fans soaked in boiling water. Add the soaked vermicelli with boiling water, sprinkle with cilantro, and boil again.
Features: lamb fresh rotten, vermicelli soft and smooth.
Scorpion play lamb chops
Raw materials: 12 lamb chops, 100 grams of vermicelli, 12 scorpions, 1 egg, flour, sesame seeds, 12 paper flowers, monosodium glutamate, a little salt and pepper.
Procedure
1, lamb chop 6 cm long section, put seasoning in the pot to cook, fish out of the flour, patted, each lamb chop evenly coated with egg wash above, sprinkle sesame seeds to stick to be used.
2, frying pan with oil, high heat until 70% hot, into the lamb chops, fried golden brown when removed, the folded napkin inserted in the exposed bone end, neatly yards on the side of the plate.
3, when the oil temperature rises to 8 into the heat, cut into 6 cm long fan into the frying pan, fried to crisp when removed, placed in the middle of the ribs, the fried scorpion on the fan can be.
Spicy lamb chops
Raw materials:
Lamb chops 800 grams, star anise, ginger, grass nuts, dry chili, ginger, scallion, refined salt, chicken essence, oyster sauce, tofu milk, sesame oil, chili oil, pepper moderate amount.
Making:
1, lamb chops washed and chopped into uniformly small pieces, lamb chops rinse water to white (so that you can remove the meal flavor);
2, will be auxiliary ingredients under the pot frying incense into the water to boil, and lamb chops with the pouring of the high-pressure cooker seasoning, the first high-fire stew, on the gas to a small fire, after ten minutes to turn off the fire.
3, pour out the lamb chops color, into the 80% hot frying pan fried to golden brown (1 minute can be), start the pot.
4, dry chili pepper into the pan fried incense, pour into the lamb chops, add chili oil, green onion, ginger stir fry together out of the pan is complete.
Features: spicy, crispy, hot taste better
Garlic lamb chops
Raw materials: lamb chops, celery, carrots, eggs. Salt, chicken essence, cooking wine, tender meat powder, sugar, flour, starch, garlic, curd.
Practice:
1, the ribs after washing cut into 6 cm long section, into the container, add celery, carrots, garlic, cooking wine, salt, sugar, chicken essence, fermented bean curd, tenderized meat powder mix well marinate for a few moments standby; [/]
2, the eggs into a bowl, into the flour and starch, add a little veggie oil, stirred into a paste, take out the ribs into the egg mixture flour paste dipping Evenly, and then dipped in dry starch, sit in a pot on the fire into the oil, to 5 into the heat one by one under the ribs fried through, until the surface is crispy and fish out that is complete.
Features: golden red color, strong garlic flavor, fragrant and tender.
Lamb chops
Main ingredient: 1000g of fresh lamb chops with spine meat (must have 10 wakizashi)
Ingredients: 250g of broccoli, 10g of green onion, ginger, garlic, 50g of almonds, 50g of flour, 2 eggs
Seasoning: 3g of salt, 6g of monosodium glutamate (MSG), 15g of wine, 5g of sugar, 2g of pepper and 5g of peppercorn salt.
Method
1, the lamb ribs with spine cut down the coercive strips and coercive strips of meat pick clean, along with the spine with a knife to collect neatly with the tip of the knife on both sides of the fiber through the onion cut into segments, ginger, garlic slices.
2, change the knife of the sheep coercion row with salt 1 gram, 5 grams of monosodium glutamate, 10 grams of cooking wine, sugar, pepper, green onion ginger slices feed well.
3, will be beaten into a bowl of eggs and whisked, almonds cut into coarse powder, and then feed the mouth of the mutton chops hung on the beat powder, drag the egg roll almonds end of the lake, standby.
4, the spoon put the oil burned to seven or eight mature one by one into the fed lamb chops, to become golden brown out of the oil control, put into the disk.
5, spoon water to boil, under the broccoli slightly blanched, fish out, another pot with 50 grams of oil to heat into the garlic, cooking wine burst pot to add broccoli, salt, monosodium glutamate stir-fry until cooked in a large plate, garnish the lamb chops, served with pepper salt.
Features: beautiful shape, fresh flavor, crispy, crispy outside and tender inside.
Operating points: when processing the danmiao, the spine meat should be of uniform size, and the fire should not be too strong when frying.
Fried Lamb Chops
Main Ingredients 4 pieces of lamb chops (about 25 grams)
Seasoning 1 tablespoon of yellow wine, 1 tablespoon of spicy soy sauce, pepper, salt, tomato sauce, 2 tablespoons of flour, 3 tablespoons of oil
Specialties 1 piece of pickled cucumber, sweet and spicy taste.
Kinds of desserts and sweets
Preparation 1: Place the lamb chops on a chopping board, pat them with a knife to loosen the tendons, sprinkle both sides with salt and pepper, and leave them to stand for 15 minutes before dipping them in flour.
2. Preheat a grill pan over high heat for 7 minutes, line with aluminum foil, add oil, and cook the lamb chops for 3 minutes, then turn and cook for another 3 minutes, then
remove the foil and cook the chili oil, wine, and tomatillo salsa over high heat, tossing to coat. Cut the gherkins into sections
Garnish with the rim of the plate.
Lamb in tomato sauce
Lamb chops a catty, a potato, carrots, two, a round onion, tomatoes, onions, ginger and garlic, soy sauce, vinegar, wine and other accessories
Lamb chops in the purchase of the meat seller to the cut small pieces, or not to go home to deal with the bones of the knife is not a good way to potatoes cut into chunks, sliced carrots, sliced green onions, tomatoes, onions, ginger, garlic, according to the usual method of cutting. The first thing you need to do is to get your hands dirty.
Lamb chops with boiling water blanch, deodorized, add a little wine, ginger marinade standby. Peanut oil heating, put onions, ginger and garlic, there is a flavor when you add lamb chops fried, a little stir-fry that is added to the old soy sauce, followed by potatoes, carrots, tomatoes, stir-fry to add salt, stay in the pot without much juice when you add the round onion stir-fry for a few times, and then add water, the water is just no more than the pot of vegetables can be, add vinegar. Into the pressure cooker, stew to open over for small fire, stew for about 20 minutes, out of the pot.