Question 2: How to stew lamb chops is delicious? 1. Stew lamb chops (which is a good nourishing product in winter) with fresh lamb chops. According to our Xinjiang saying, put the soup pot (large) on the fire, add cold water, and the water should be more than the meat (how much is added depends on the grams of lamb chops). Add the lamb chops. (Don't cut the lamb chops into small pieces.) Boil the water and skim off the top. Stew on medium fire for 5-1 0 minutes, add a little pepper and ginger slices (to remove the smell), and simmer on low fire for about1hour. In fact, if it is lamb, it will take 40 minutes. You need to do some work when the ribs are ready to stew. Peel 1 onion, wash and cut into fine powder, and put it in a small pot for later use. After the meat is stewed, remove the lamb chops and put them in a large 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, and stir with a spoon to make the salt melt. The onion smells good. Pour the soup evenly in this basin on the ribs. In addition, cut some chopped green onion, put it into several small bowls, add a little salt, and pour the broth. The ribs are delicious and the broth is delicious. Delicious and nourishing. Remember, you must not add salt when stewing ribs. (Netizen jaklin) Second, the practice of spicy and spicy fried lamb chops Raw materials: lamb chops with bones 1200 grams, 30 grams of parsley, onions and carrots, and 50 grams of flour. Seasoning: butter150g, Chili powder 30g, refined salt and monosodium glutamate. Cooking method: Wash the lamb chops, wash and chop the onion, parsley and carrot, put them together with the sheep, pour a proper amount of water and cook them out with strong fire, chop them into 12 pieces after cooling, smear a little refined salt and Chili powder, mix well and dip them in flour; Spare. Heat the pan and add butter. When it melts, add lamb chops and fry until both sides are colored. Serve while it is hot. 12 methods of lamb chops 1) Wellington lamb chops with rosemary sauce ingredients: meal preparation time: 20 minutes cooking: 15-20 minutes ingredients: 200g lamb chops, crispy skin100g milk, and potato flour/. Carrots 1 0g, vinegar oil juice15g, French granular mustard15g, olive oil100g (20g oyster sauce) Method:1,first put the whole garlic in the oil and cook it thoroughly./kloc 2. Fry the lamb chops slightly, smear them with garlic paste and French granular mustard, wrap them with pastry and put them in the oven for about 10 minutes. 3. Cut the green pepper, red pepper, white radish and carrot into filaments for later use. Boil the milk and add potato powder to make mashed potatoes. 4. Stir-fry the cooked garlic slightly, add white wine and rosemary, and then add mutton juice to boil. 5, put a slightly hot vinegar juice and pre-mixed filaments of various colors. 2) Curry lamb chops materials: lamb chops, curry, mushrooms, beer, salt, sugar and monosodium glutamate. Production method: First, put the sheep into the pot, so don't put oil in the pot. Just pour the lamb chops directly. Then stir-fry the lamb chops with high fire. When the lamb chops are slightly zoomed, add curry (curry can be added more), salt and sugar. Then pour in beer, which should cover the lamb chops. With a big fire. Just boil the beer dry. 3) Roasted lamb chops with spicy red wine Ingredients: specially selected lamb chops 1 kg, 20 grams of Italian Penne, 6 sticks of green asparagus, 4 drops of Abasco Chili sauce, 2 teaspoons of Chili powder, 2 tablespoons of brown sugar powder, and red wine vinegar 1. 5 tablespoons, 2 tablespoons tomato sauce, 2 teaspoons salt, water 1 mug, olive oil 1 tablespoon, olive oil, red wine 1 mug Practice: 1. Mix the ingredients evenly and pickle the lamb ribs for about half a day or 2 days. Boil the spaghetti with boiling water and cook it until it cools. Scald the whole green asparagus in Sichuan, and let it cool for later use. Pan-fry lamb ribs in olive oil, add red wine, and then fry for 3 minutes on medium heat. Preheat the oven, and send the medium-rare lamb ribs to the oven at 220°C for roasting 15~20 minutes 6. Heat the marinated sauce in the oil pan where the lamb ribs are fried, and drain the juice over medium heat to make it thick. Take out the lamb ribs, put the macaroni and asparagus on the edge of the plate and pour the sauce and Chili powder on it. 4) Braised lamb chops raw materials: 750g of lamb chops, 0/00g of radish/kloc, appropriate amounts of red dates, scallions, ginger, coriander, soy sauce, pepper, Chili sauce, salt, cooking wine, monosodium glutamate, peanut oil and water starch. Production: ① Wash and chop the lamb ribs, wash and cut the radish, and wash and cut the parsley. (2) add water to the pot to boil, add the lamb chops and radish to cook, and then remove them for later use. ③ Heat the wok with oil, put onion and ginger into the wok, add Chili sauce, red dates, soy sauce, white sugar, pepper and a proper amount of water, bring to a boil, add lamb chops, and cook with slow fire until cooked ... > >
Question 3: How to stew mutton is delicious? Stew with water, cut the mutton into small pieces, and the ribs are the same. Blanch with water, then change the pot to clean water, half pot of water, then add the mutton to boil, the audience will fire, add a bowl of water, and then add water (don't ask me how much to add! ! ! ), add appropriate water, then boil and simmer for 2 hours. The soup is thick and fragrant. You can also add some white radish (cut into small pieces) or shallots (cut into sections) before cooking. . Don't forget to put salt in the front and outside. Other condiments can be put or not, that is, yam, fragrant leaves, Qin Cao and other condiments that don't grab the taste. .
Question 4: How to cook stewed lamb chops? My practice is:
Cut the lamb chop into small pieces, blanch it in a cold water pot and take it out.
Put the lamb chops, white radish pieces and scallion ginger pieces into a pressure cooker, add thirteen spices such as star anise, fragrant, etc., add soy sauce, oyster sauce and monosodium glutamate, pour in broth, add salt, cook over high fire until the gas starts to vent, and then press it into a 16 sub-pot, and then sprinkle coriander out of the pot, which is particularly delicious.
Hope to adopt
Question 5: How to stew mutton soup to taste better;
Ingredients: 500 grams of mutton. 5g of prickly ash, 5g of cinnamon, 5g of dried tangerine peel, 50g of coriander, 5g of tsaoko, 5g of galangal10g, 5g of angelica dahurica, 5g of onion10g of refined salt15g, 25g of red oil, 5g of pepper water15g, 5g of clove noodles.
Practice:
Wash the mutton and cut it into pieces with a length of10cm, a width of 3.3cm and a thickness of 3.3cm, break the bones of the mutton and spread them on the bottom of the pot, put the mutton on it, add water until it is over-fleshed, bring it to a boil, skim off the blood foam and pour out the soup. Add clean water, boil over high heat, and skim off the floating foam. Add a proper amount of water, boil, then skim off the floating foam, then put the sheep oil in and cook for a while, and then skim off the floating foam again. Wrap Zanthoxylum bungeanum, Cinnamomum cassia, Pericarpium Citri Tangerinae, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, and White Mang with gauze and Qicheng Bao spice, put them in a pot together with ginger slices, onion segments and refined salt, continue to cook with high fire until the mutton is 80% ripe, and add red oil. Boil pepper water for about two hours. At this time, the soup pot should always keep boiling, remove the cooked mutton, cut the top silk into thin slices, put it in a bowl, and sprinkle with coriander powder to form a broth. Chili oil and scallion can be put into a flavored dish, and lotus leaf cake can be put into a large plate and served with mutton soup. When eating, put a little Chili oil and lotus leaf cake with green onion, which can be eaten with mutton soup.
Materials:
Shanxian deboned Qingshan mutton 15 kg, fresh sheep bone 12.5 kg, and 500 g of fruit charcoal-covered sesame seed cake (each serving). Seasoning raw goat oil 2kg, Radix Angelicae Dahuricae125g, Amomum Tsaoko 50g, Cinnamomum cassia bark150g, Alpinia officinarum 50g, clean scallion 20g, ginger block100g, salt 50g, Ding Gui flour 30g, coriander powder 60g and garlic sprout powder 60g, respectively.
Practice:
1, fresh sheep bones are chopped into pieces weighing about 500g, leg bones are smashed with the back of a knife, soaked in clear water for 2 hours, boiled in a warm water pot at 60℃, removed repeatedly and rinsed with clear water.
2. Put 25 kilograms of clean water into the pot, heat it to 90℃, then lay the bottom of the sheep bones, put the sheep meat on it, boil it with strong fire, skim the bleeding foam, add clean water 1000 g to boil it with strong fire, then skim the bleeding foam, then spread the sheep oil on the mutton, boil it with strong fire, remove the floating foam, and add angelica dahurica for 50 minutes until the soup is thick and white and the meat is 80% mature.
3. Take out the cooked mutton and let it dry. Cut into slices with a length of 3cm, a width of1.5cm and a thickness of1.5mm, put them into a bowl, and sprinkle with diced cinnamon noodles, minced parsley, minced green garlic and monosodium glutamate respectively for later use. Add perfume water to the cooked soup before taking it out of the pot and mix it evenly. Then put it into 60 bowls and pour sesame oil on them. Cover the oven with fruit charcoal and serve it on the table (pay attention to filter out the broken oil in the soup with a bamboo colander).
Question 6: How to cook stewed lamb chops at home? First, stewed lamb chops (which is a good tonic in winter)
Choose fresh lamb chops, as we say in Xinjiang, lamb, put the soup pot (large) on the fire, add cold water, and the water should be flooded with more meat (how much to add depends on the grams of lamb chops), add the lamb chops, (don't cut the lamb chops into small pieces), and boil the water over the fire, skimming the top froth. Stew on medium fire for 5-1 0 minutes, add a little pepper and ginger slices (to remove the smell), and simmer on low fire for about1hour. In fact, if it is lamb, it will take 40 minutes.
You need to do some work when the ribs are ready to stew. Peel 1 onion, wash and cut into fine powder, and put it in a small pot for later use. After the meat is stewed, remove the lamb chops and put them in a large 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, and stir with a spoon to make the salt melt. The onion smells good. Pour the soup evenly in this basin on the ribs.
In addition, cut some chopped green onion, put it into several small bowls, add a little salt, and pour the broth.
The ribs are delicious and the broth is delicious.
Delicious and nourishing.
Remember, you must not add salt when stewing ribs. (User jaklin)
Second, the practice of spicy fried lamb chops
Ingredients: lamb chop with bone1200g, celery, onion and carrot 30g each, and flour 50g.
Seasoning: butter150g, chili powder 30g, refined salt and monosodium glutamate.
Cooking method: Wash the lamb chop, wash and chop the onion, parsley and carrot, put them together with the sheep, pour a proper amount of water and cook them with strong fire, then take them out. After cooling, 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 butter. When it melts, add lamb chops and fry until both sides are colored. Serve while it is hot.
Three, lamb chops 12 methods
1) Wellington lamb chop with rosemary sauce
Raw materials:
Meal preparation time: 20 minutes for cooking: 15-20 minutes raw materials: 200g of lamb chops, 0/00g of crispy skin, 200g of milk, 0/20g of potato flour120g of garlic meat, one whole garlic, green peppers, red peppers, white radishes and carrots.
Practice:
1, first put the whole garlic in the oil and cook it thoroughly, then10g will be used as mud, and the other10g will flow for later use.
2. Fry the lamb chops slightly, smear them with garlic paste and French granular mustard, wrap them with pastry and put them in the oven for about 10 minutes.
3. Cut the green pepper, red pepper, white radish and carrot into filaments for later use. Boil the milk and add potato powder to make mashed potatoes.
4. Stir-fry the cooked garlic slightly, add white wine and rosemary, and then add mutton juice to boil.
5, put a slightly hot vinegar juice and pre-mixed filaments of various colors.
2) curry lamb chops
Materials:
Lamb chop, curry, mushrooms, beer, salt, sugar, monosodium glutamate.
Production method:
First, put the sheep into the pot, so don't put oil in the pot. Just pour the lamb chops directly.
Then stir-fry the lamb chops with high fire. When the lamb chops are slightly zoomed, add curry (curry can be added more), salt and sugar.
Then pour in beer, which should cover the lamb chops. With a big fire. Just boil the beer dry.
3) Roasted lamb chops with spicy red wine
Materials:
Specially selected lamb ribs 1 kg, 20 grams of Italian penne, 6 green asparagus, 4 drops of Abasco Chili sauce, 2 teaspoons of Chili powder, 2 tablespoons of brown sugar powder, and red wine vinegar 1. 5 tablespoons, 2 tablespoons tomato sauce, 2 teaspoons salt, water 1 mug, olive oil 1 tablespoon, olive oil, red wine 1 mug.
Practice:
1。 Mix the ingredients evenly and pickle the lamb ribs for about half a day or a day.
2。 Boil the spaghetti with boiling water and cook it until it cools.
3。 Scald the whole green asparagus in Sichuan and let it cool for later use.
4。 Pan-fry lamb ribs in olive oil, add red wine, and then fry for 3 minutes on medium heat.
5。 Preheat the oven, and send the medium-rare lamb ribs to the oven at 220°C for roasting 15~20 minutes.
6。 Heat the marinated sauce in the oil pan where the lamb ribs are fried, and drain the juice with medium heat to make it thick.
7。 Take out the lamb ribs, put the macaroni and asparagus on the edge of the plate and pour the sauce and Chili powder on it. ...> >
Question 7: How to stew lamb chops is rotten and delicious? Hello, stewed lamb chops are suggested to be stewed. After blanching, add some star anise, ginger, green onions and salt, bring them to a boil, then simmer for 2~3 hours, then add some white radish and stew for half an hour.
It smells like mutton, but it's not fishy.
Hope to adopt.
Question 8: How to stew mutton is delicious? The easiest way to stew mutton in Mongolia is to put the mutton in a pot, add cold water, then add onion and ginger. Just stew it with slow fire, and it will be OK when salt is added in the middle of the stew process. You will smell the fragrance of mutton in the process ~ ~ ~:) The first method: stew large pieces (the size of two fists) of mutton with cold water (the water is 3 to 5 times that of meat) and ginger with high fire and simmer for an hour. Seasoning: Mince hot green pepper and wild pepper, add coriander, chopped green onion, monosodium glutamate and salt, and put a little mutton soup and mix well. The second type: cut mutton into table tennis balls, add water (water is 2-3 times that of meat), ginger, an orange peel (dried best, fresh is ok), scallion (a scallion), pepper and cooking wine, and cook them together. 1 more hours later, it will be almost ready, and then add salt (put salt after the meat is ready) to eat. Radish stewed mutton raw material mutton 500g, radish1000g, dried tangerine peel10g. Cooking wine 1 5g, onion 20g, ginger 6g, salt 3g, monosodium glutamate1g. In the production process, the radish is washed, peeled and cut into blocks. Wash mutton and cut it into strips or pieces. Wash the dried tangerine peel, wash the ginger and smash it. Wash the onion and cut it into sections. Boil mutton and dried tangerine peel in a pot with strong fire, remove foam, cook with fire for half an hour, then add radish, ginger, onion, cooking wine and salt, stew until the radish is cooked, add monosodium glutamate and serve in a bowl. The mutton stewed in this way is light and fragrant, and has the effect of warming the middle warmer and benefiting qi.
Question 9: How to stew mutton? It is best to eat 500 grams of original mutton, 250 grams of ginger, 0/50 grams of angelica/kloc, 2 grams of pepper noodles, 50 grams of onion, 20 grams of cooking wine and 3 grams of salt. Practice 1, angelica, ginger washed with water, cut into large pieces; 2. Boning mutton, removing fascia, soaking in boiling water to remove blood, taking out and cooling, and cutting into strips 5 cm long, 2 cm wide and 1 cm thick; 3. Mix a proper amount of water into the casserole, put the chopped mutton, angelica sinensis and ginger into the pot, boil with high fire, remove the floating foam, and stew with fire 1 hour until the mutton is cooked. Others: "Warm whole mutton soup". Ingredients: 500g of mutton, 250g of mutton tripe, and 200g of sheep blood. Ingredients: radish 1 200g, 25g of angelica, codonopsis pilosula and adenophora, 200g of pig oil, and a certain amount of green pepper sesame oil. One way to wrap spices is:1.Wash the mutton and mutton tripe first. Put 200 grams of pig oil in the pot. When the oil melts, add mutton and tripe to stir fry, and then add fresh soup. When the soup is boiled, add Angelica sinensis, Codonopsis pilosula and Adenophora adenophora and stew with high fire. When the soup boils again, put in the spice bag (which contains star anise, pepper, dried sea pepper, ginger, onion and so on). 2. During the stew of mutton soup, cut the green pepper into granules and put it in a small dish filled with sesame oil, which flooded the granules. One oil dish per person. 3. When the mutton is stewed to 1 hour, add the radish and add some salt. Then continue to stew, wait until the mutton and tripe are cooked, then put the sheep blood and monosodium glutamate, stir a little, then serve, and take out the oil dish to eat. Features: the soup is delicious, and the mutton is ripe and can be melted in the mouth. It is a fresh meat dish that makes you memorable. The practice of mutton soup is introduced, and the nourishing effect of nourishing food in winter is introduced: mutton soup is hot and can warm the stomach and keep out the cold, but it is easy to get angry if you drink too much. Features: bright color, milky white; The soup is beautiful and nutritious; It's not fishy and delicious. Method: Wash the mutton and mutton skeleton first, and then do some processing on the mutton offal. Cook the mutton and mutton offal in a pot, and add some onion and ginger (it is not suitable to enlarge the ingredients, and the mutton and mutton offal will be cooked, and then take out and cut into pieces for later use. Put the sheep skeleton in the pot, fill it with clear water, ok, fire, boil it for about an hour, and scoop out some impurities floating on it. At this time, the soup is relatively pure. Put some onion and ginger, and continue to boil it. When the soup is milky white, just like milk. You must be willing to spend time cooking soup. Put the chopped mutton and mutton offal in a bowl, put chopped green onion, coriander, garlic and other vegetables, add appropriate amount of refined salt, and pour the boiled mutton soup into the bowl while it is hot. Northwest mutton soup raw materials: sheep hind leg meat, sheep blood tofu, white tofu, rape, vermicelli, sheep bone, red dates and medlar. Production process: the mutton sticks are boiled for 7 to 8 hours, and the hind legs of the sheep are put together for cooking. After the soup is thick and white, the mutton is taken out and sliced. Then put sheep blood tofu, white tofu, vermicelli and rape in water, lay them on the bottom of the casserole, code the cut mutton slices, pour thick soup, season with salt and monosodium glutamate, and put Lycium barbarum and red dates on the alcohol stove for ignition and boiling. Shanxian mutton soup is very particular about meat, cooking, ingredients, processing and utensils. Choose green goat meat such as "Qinjie" and "Mengyang" on both sides of Dasha River in the southeast of Shan County as the meat. Cooking method: First, add 50 kg of water into the pot, and when the pot is boiling, add 30 kg of fresh meat, one pair of mutton offal and one pair of skeleton, and use large fire (wood firewood is better) to top the bleeding foam, then put the seasoning into the pot, and add half a catty of green onion and ginger and a proper amount, and cook for 40 minutes. The main condiments are angelica dahurica, cinnamon, Amomum tsaoko, dried tangerine peel, almonds, etc., which should be put into the pot in a proper proportion. If there is more, the medicine will taste better, and if there is less, the smell will not be clean. When eating, the cooked mutton and mutton offal in the soup pot are chopped and put into a bowl, and then the mutton soup is filled with minced garlic and spicy oil.