Composition:
Specially selected lamb chops 1kg, Italian PENNE )20, 6 green asparagus sticks, 4 drops of Abbas Chili sauce, 2 teaspoons of Chili powder, 2 tablespoons of brown sugar powder, 2 tablespoons of red wine vinegar 1.5 tablespoons of tomato sauce, 2 teaspoons of salt, clear water 1 mug and olive oil1.
Production method:
(1) Mix the ingredients evenly, marinate the lamb chops, cook the pasta for half a day or so, and let it cool. (3) Fry the whole green asparagus, add red wine, fry for 3 minutes on medium fire, preheat the oven, and bake in an oven at 220℃.
2. Lamb chop pot
Clean it up
Then put it in a pot and copy it, so that the red lamb chops turn white.
After a few minutes, the meat changed color.
Take it out and clean the pot.
For example, put in the right amount of oil.
After the oil is boiled, put the sheep in the pot.
After frying, it basically changes color.
Adding water becomes dull. Put some salt in the middle.
When it's dull, put it in moderation, such as your favorite appetite and peppers.
Then it was almost dry, basically
This is the way I cook pork chops. I also made lamb chops.
Everything is delicious. You can try.
Remember to add some soy sauce to color ... and taste. ..
Don't forget to put cooking wine or walnut kernel or white radish to remove the fishy smell.
3. Stewed lamb chops (a good tonic in winter)
Choose fresh lamb chops, as we say in Xinjiang, mutton, put the soup pot (large) on the fire, add cold water, and the water will be flooded until it is fleshy (how much to add depends on the grams of lamb chops), add the lamb chops, (don't cut the lamb chops into small pieces), boil water over high heat, and skim off the foam on it. Stew for 5- 10 minutes on medium fire, add a little pepper and ginger slices (to remove fishy smell), and simmer for about 1 hour. In fact, if it is mutton, it will take 40 minutes.
You need to do some work when the ribs can be stewed. 1 Peel the onion, wash and cut it into fine powder, and put it in a small pot for later use. After the meat is stewed, take out the lamb chops and put them on a big 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, stir with a spoon and let the salt melt. Onions smell delicious. Pour the soup in this basin evenly on the ribs.
In addition, cut some chopped green onion, put it in several small bowls, add a little salt and pour out the broth.
The ribs are delicious, and so is the broth.
Delicious and nourishing.
Remember, stewed ribs must not be salted.
4. Spicy fried lamb chops
Ingredients:1200g lamb chop with bone, 30g coriander, onion and carrot, 50g flour.
Seasoning: butter150g, Chili powder 30g, refined salt and monosodium glutamate.
Cooking method: Wash the lamb chops, wash and chop the onions, parsley and carrots, put them together with the sheep, pour in proper amount of water, cook them with strong fire, take them out, cool them and 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 the butter. After melting, add lamb chops and fry until both sides are colored. Serve while it's hot.
5. Wellington lamb chop with rosemary juice
Raw materials:
Food Matching Time: 20min Cooking:15-20min Ingredients: lamb chops 200g, crispy noodles 100g, milk 200g, potato flour 120g, garlic 20g, whole garlic, green pepper, red pepper, white radish and carrot/kloc-.
Exercise:
1. First, put the whole garlic in the oil and cook it thoroughly. Garlic10g for mud, and10g for standby.
2. Fry the lamb chops slightly, spread with garlic paste and French granular mustard, wrap them with skin, 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 milk and add potato flour to make mashed potatoes.
4. Stir-fry cooked garlic, add white wine and rosemary, and then add mutton juice to boil.
5. Add slightly hot vinegar juice and pre-mixed filaments of various colors.
6.curry lamb chops
Materials:
Lamb chop, curry, mushroom, beer, salt, sugar, monosodium glutamate.
Production method:
Put the sheep in the pot first, so don't put oil in the pot. Just pour the lamb chops.
Then stir-fry the lamb chops with great fire. When the lamb chops are slightly enlarged, add curry (you can put more curry), salt and sugar.
Then pour in beer, which should cover the lamb chops. With a fire. Just boil the beer dry.
7. Roasted lamb chops with spicy red wine
Materials:
Specially selected lamb chops 1kg, spaghetti with pointed tube (Penne) 20g, 6 green asparagus strips, 4 drops of Abbas 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, 1 mug water, 1 tablespoon olive oil, 1 mug olive oil and red wine.
Exercise:
1。 Mix the ingredients evenly and marinate the lamb chops for half a day or so.
2。 Cook spaghetti in boiling water until it cools.
3。 Blanch the whole Sichuan green asparagus and let it cool for later use.
4。 Fried lamb chops with olive oil, add red wine and fry for 3 minutes on medium heat.
5。 Preheat the oven, and put the medium-rare lamb chops into the oven to bake at 220℃ 15~20 minutes.
6。 Heat the marinated sauce in an oil pan in fried lamb chops, and drain the juice over medium heat to thicken it.
7。 Take out the lamb chops, put macaroni and asparagus on the edge of the plate, and pour with sauce and Chili powder.
8. Braised lamb chop
Raw materials:
750g lamb chop, radish 100g, red dates, onions, ginger, coriander, soy sauce, pepper, Chili sauce, salt, cooking wine, monosodium glutamate, peanut oil and water starch.
Making:
① Wash and chop lamb chops, radish and coriander.
(2) Add water to the pot to boil, add lamb chops and radishes to cook, and take them out for later use.
③ Heat the wok with oil, add onion and ginger, add Chili sauce, red dates, soy sauce, sugar, pepper and appropriate amount of water, bring to a boil, add lamb chops, simmer over low heat until cooked, thicken the water starch, sprinkle with coriander segments and turn well.
Features: Mutton is crispy and delicious.
9. Sesame lamb chop
Raw materials:
Lamb chop, sesame, salt, chicken essence, cumin, Chili powder, salt and pepper, starch, egg, ginger, onion and garlic, Chili sauce, salad oil.
Exercise:
1。 Put the sheep in a cold water pot, add the onion, ginger and garlic, boil the lamb chops with high fire, then take them out and remove the clean meat;
2。 Mutton patting starch, hanging beaten egg paste dipped in sesame seeds for later use;
3。 Put salad oil in the pot, and when it is 70% hot, add the prepared mutton, fry until golden brown, take out the pot, change the knife and put it on the plate;
4。 Mix cumin, Chili noodles, salt and pepper and dip them.
10, Tieguanyin roast lamb chop
Materials:
500g lamb chops, tieguanyin10g, soy sauce, yellow wine and pepper.
Method:
1. Peel the lamb chops, cut them into 6 pieces, wash them and pat them flat with the back of a knife.
2. Add soy sauce, yellow wine and pepper to the lamb chops, mix well and marinate for 2 hours.
3. Put the salted and tasty sheep into the oven, bake them, and then take them out and plate them.
1 1, lamb chop
This dish is based on fried lamb chops. It is a kind of sirloin steak. After processing and cooking, it is accompanied by green vegetarian dishes, which not only increases the color of the dishes, but also increases the nutritional components.
Raw materials:
1000g of fresh lamb chops with tenderloin (there must be 10 ribs), 250g of broccoli, 50g of onion, ginger and garlic, 50g of almond, 50g of flour, 2 eggs, 3g of salt, 6g of monosodium glutamate, cooking wine 15g, and 5g of sugar.
Production method:
1. Cut the tenderloin of lamb chops along the side strips, remove the tenderloin strips, put them neatly together with the tenderloin with a knife, cut the fibers on both sides with a knife tip, cut the onion into sections, and slice the ginger and garlic.
2. Feed lamb chops with changed knives, salt 1g, monosodium glutamate 5g, cooking wine 10g, sugar, pepper, ginger slices and onion.
3. Beat the eggs into the bowl and mix well, cut the almonds into coarse powder, then hang the fed lamb chops, pat the powder and drag the eggs to the almond powder lake for later use.
4. put the clear oil in the spoon and burn it until it is 70% or 80% mature, and then feed the lamb chops one by one. When it turns golden yellow, take out the clean oil and put it on the plate.
5. Boil the water in the spoon, blanch the broccoli, take it out, add 50g base oil to another pot, heat it, add garlic slices and cooking wine, stir-fry the broccoli, salt and monosodium glutamate until cooked, put it in a large plate, decorate the lamb chops, and bring pepper and salt when serving.
Features: beautiful appearance, fresh and crisp taste, crisp outside and tender inside.
Operation essentials: when processing ribs, the size of the fillet should be uniform, and the fire should not be too big when frying.
12, roast lamb chops
Materials:
Lamb chop, salt, cumin powder, Chili powder
Method:
1. Mix a proper amount of salt with a proper amount of cumin powder and Chili powder.
2. The lamb chops bought are frozen or fresh. -If it is frozen, thaw it in the microwave for two minutes (complete thawing is not required).
Tear a piece of tin foil, put a lamb chop, coat the lamb chop with seasoning mixture on both sides, and wrap the lamb chop with tin foil.
3. Wrap all the lamb chops repeatedly. Then put it in a baking tray and send it to an oven preheated to 400 degrees Fahrenheit. 20 minutes on each side.
After 4.40 minutes, each side 10- 15 minutes (depending on the number of lamb chops). In this way, the delicious roast lamb chops can be roasted in about 1 hour.
Note: Because this recipe is baked lamb chops wrapped in tin foil, the water loss is less, so the baked lamb chops will be tender.
13, bone vermicelli soup
Raw materials:
500g lamb chops, 50g dried vermicelli, appropriate amounts of onion, ginger, garlic, vinegar and coriander, and a little peanut oil.
Making:
1, wash lamb chops and cut into pieces; Chop onions; Shred ginger; Wash coriander and cut into small pieces.
2. Set the pot on fire, add peanut oil to heat it, add garlic to saute until fragrant, pour in lamb chops and stir fry until dry, add a little vinegar, add a proper amount of water, shredded ginger and chopped green onion, boil over high fire, skim the floating foam, simmer for 2 hours instead, add vermicelli soaked in boiling water, sprinkle with coriander and boil again.
Features: the mutton is fresh and rotten, and the vermicelli is soft and smooth.
14, lamb chops with mint sauce
Materials: [prepared copies: 3 copies]
200g of dried bread crumbs, 50g of chives, 20g of mint leaves, minced garlic 1 0g, lemon 1 g, five-bone lamb chops1g, 3g of vanilla sauce, 50ml of dry white wine, 5g of sugar/kloc-0, and lemon juice/kloc-0.
Method:
① After the ribs and membranes on the surface of the five-bone lamb chops are removed, cross the fat. Chop mint leaves for later use.
(2) Stir-fry the dried bread crumbs with low fire, add vanilla sauce, chopped green onion, minced garlic, minced mint, lemon juice and butter, stir evenly, spread them evenly on the lamb chops, bake them in the oven until the lamb chops are cooked (the temperature in the meat is between 55℃ and 70℃), take them out and let them stand for 10 minute to 15.
(3) Heat a small saucepan, stir-fry chopped onion and butter, then add chopped mint leaves, boil white wine, squeeze in fresh lemon juice, add sugar and vegetables to boil to adjust the taste, then add frozen diced butter and stir well in the juice, which is mint sauce.
(4) Dishing: First, put the cooked broccoli in a dish, pour the mint sauce on it, put the vanilla lamb chops on it, or cut the lamb chops of different sizes along the bone seam as needed.
15, lamb chops
Special lamb chops are tender outside and crisp and fragrant inside.
raw material
Lamb chop 12, vermicelli 100g, scorpion 12, egg 1, a little flour and sesame, paper flower 12, monosodium glutamate and salt and pepper.
manufacturing process
1. Chop the 6 cm long lamb chops, season them in a pot and cook them. Take it out and pat it evenly with flour. Spread the egg mixture evenly on each lamb chop, sprinkle with sesame seeds and stick it firmly for later use.
2. Put the oil in the pot. When the fire is 70% hot, put in the lamb chops, fry them until they are golden brown, take them out, insert the folded meal paper at the end where the bones are exposed, and put them neatly on the edge of the plate.
3. When the oil temperature rises to 80% heat, cut the 6 cm long vermicelli into the oil pan, fry it until crisp, take it out, put it in the middle of the ribs, and put the fried scorpions on the vermicelli.
16, lamb chops
Raw materials:
800g of lamb chops, star anise, galangal, tsaoko, dried chilli, ginger slices, onion segments, refined salt, chicken essence, oyster sauce, tofu, sesame oil, chilli oil and pepper.
Making:
1. Wash the lamb chops and cut them into small pieces. Rinse the lamb chops until they turn white (this will remove the fishy smell of the food).
2. Stir-fry the auxiliary materials in the pot and boil them in water. Pour the lamb chops into the pressure cooker to taste. Stew with high fire first, then turn to low heat, and turn off the heat after ten minutes.
3. Pour out the lamb chops, color them, fry them in 80% hot oil pan until golden brown (1 min), and take them out.
4. Stir-fry the dried peppers in a pot, pour in the lamb chops, add Chili oil, onion and ginger slices, stir-fry together and serve.
Features: spicy and crispy, it tastes better when it is hot.
17, the practice of lamb chops
Source: Gourmet China
Raw materials:
Lamb chops, celery, carrots, eggs. Salt, chicken essence, cooking wine, tender meat powder, sugar, flour, starch, garlic, fermented bean curd.
Exercise:
1. Wash 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, light them in a pot, pour in oil, and fry them one by one until the surface is crisp.
Features:
Golden red color, garlic fragrance, fragrant outside and tender inside.
18, the practice of stewed radish
Ingredients:1Lamb chops bought by 0 yuan in the supermarket, chopped. 1.50 white radish.
1. Add water to the pot, bring it to a boil, and throw the lamb chops in;
2. Cut the radish into pieces;
3. At this time, the water should be boiled for a while, giving off bubbles (Sichuan dialect);
4. When the bubble is almost the same, throw a few star anise and dried sea pepper into the soup to increase the fragrance and remove the fishy smell;
5. Put salt (you don't have to put salt so early if you want to dip in water in the future), and then put some vinegar in the soup to get rid of the smell;
6. press the radish yourself;
7.boil, boil, stew, stew ...
8. Mix and dip in water. It is recommended not to use soybean oil, otherwise it will cover up the umami flavor of mutton. Don't dip in water.
9. Eat meat, radish and soup
19, Chaoxiang Roasted Lamb Chop
Features: brownish yellow in color, shiny, slightly spicy, not greasy, tender and delicious.
Ingredients: fat and thin lamb chops, cooking wine, light black pepper, refined salt, tinfoil Chili powder: 0.5g pepper powder:1g; Cumin powder: 3g; Monosodium glutamate: 5g; Sesame oil: 50g
Exercise:
(1) Cut the fat and thin lamb chops into individual pieces, cook them in wine and marinate them in soy sauce for one hour.
(2) Preheat the oven to 400 degrees. Spread black pepper, salt, Chili powder, cumin and tin foil evenly on each side of the lamb chop, bake both sides for 15 minutes, and take out.
(3) Turn the oven to the barbecue stall, disassemble the tin foil, put the lamb chops flat on the grill, bake them on both sides for 5 minutes (this step is to make the lamb chops fragrant), and brush the sesame oil out of the oven.
20. Green lamb chops
This dish is based on fried lamb chops. It is a kind of sirloin steak. After processing and cooking, it is accompanied by green vegetarian dishes, which not only increases the color of the dishes, but also increases the nutritional components.
raw material
Ingredients: 1000g fresh lamb chops with tenderloin (there must be 10 ribs).
Ingredients: 250g of broccoli, 0g of onion, ginger and garlic10g, 50g of almond, 50g of flour and 2 eggs.
Seasoning: 3g salt, 6g monosodium glutamate, 15g cooking wine, 5g sugar, 2g pepper and 5g salt and pepper.
manufacturing method
1. Cut the tenderloin of lamb chops along the side strips, remove the tenderloin strips, put them neatly together with the tenderloin with a knife, cut the fibers on both sides with a knife tip, cut the onion into sections, and slice the ginger and garlic.
2. Feed lamb chops with changed knives, salt 1g, monosodium glutamate 5g, cooking wine 10g, sugar, pepper, ginger slices and onion.
3. Beat the eggs into the bowl and mix well, cut the almonds into coarse powder, then hang the fed lamb chops, pat the powder and drag the eggs to the almond powder lake for later use.
4. put the clear oil in the spoon and burn it until it is 70% or 80% mature, and then feed the lamb chops one by one. When it turns golden yellow, take out the clean oil and put it on the plate.
5. Boil the water in the spoon, blanch the broccoli, take it out, add 50g base oil to another pot, heat it, add garlic slices and cooking wine, stir-fry the broccoli, salt and monosodium glutamate until cooked, put it in a large plate, decorate the lamb chops, and bring pepper and salt when serving.
Features: beautiful appearance, fresh and crisp taste, crisp outside and tender inside.
Operation essentials: when processing ribs, the size of the fillet should be uniform, and the fire should not be too big when frying.
2 1, sesame lamb chop
Ingredients: lamb chops
Accessories: sesame
Seasoning: salt, chicken essence, cumin, Chili powder, salt and pepper, starch, eggs, ginger, onion and garlic, Chili sauce.
Cooking method:
1. Put the sheep in a cold water pot, add onions, ginger and garlic, boil with strong fire, cook the lamb chops with slow fire, then take them out and remove the clean meat;
2. Pat the selected mutton with starch, hang the beaten egg paste and dip it in sesame seeds for later use;
3. Sit in a pot and light salad oil. When it is cooked to 7%, add the prepared mutton and fry until golden brown. Take out the pot, change the knife and load the plate.
4. Mix cumin, Chili noodles, salt and pepper, mix well and dip it in.
22. Braised lamb chops
I just want to eat mutton. I am a sheep, and I like mutton very much. -_-"
Ingredients: 500g lamb chop, salt 1 spoon, 4 garlic, tomato 1 piece, onion 1 piece, carrot 1 piece, potato 1 piece, Wang Shouyi stew spice 1 bag, light soy sauce.
Method:
1。 Wash lamb chops, drain, add two tablespoons of soy sauce, one tablespoon of soy sauce, two tablespoons of cooking wine and one teaspoon of pepper for ten minutes.
2。 A tomato, an onion, a carrot and a diced potato. Put it aside.
3。 Boil water in the pot, and the lamb chops blanched will be drained of blood.
4。 Put a packet of Wang Shouyi stew spices, 4 garlic grains, 1 tablespoon salt, vegetables and cooked sheep into the pressure cooker. Bring the fire to a boil, cover the air valve and simmer for half an hour. Just do it.
Note: Generally speaking, casserole should be used. Personally, I think the casserole takes about an hour or two, and the braised lamb chops are not cooked enough. It is best to use a pressure cooker to save time and effort. If you are not in a hurry to eat, the casserole must be stewed for more than two hours. Otherwise, your teeth will be very tired (bad teeth).
23. Fried lamb chops
4 main lamb chops (about 250g)
Seasoning yellow rice wine 1 tablespoon, spicy soy sauce 1 tablespoon, a little pepper, a little salt, a little tomato sauce, 2 tablespoons flour, color.
3 tbsp oil with 1 pickled cucumber.
What is special is that it is tender outside and tender inside, sweet and spicy.
Types of snacks and sweets
Production process: 1. Put the sheep on the chopping block, pat it loose and thin with a knife, pick the ribs, sprinkle salt and pepper on both sides and set it aside.
Dip in flour after about 15 minutes.
2. Preheat the baking tray for 7 minutes, spread aluminum foil paper, add oil, let the lamb chop fry for 3 minutes, and turn it over for 3 minutes.
You can take out aluminum foil paper, cook spicy soy sauce, yellow wine and tomato sauce at high temperature, mix well and put on a plate. Cut the pickled cucumber into sections.
Decorate with the edge of a plate.
1, wash the lamb chops and chop them; Stir with bean paste, soy sauce, Jiang Mo and cooking wine for half an hour.
2. Add appropriate amount of rice flour and water and stir well.
3. Put it into a bowl evenly, put it into a pressure cooker, cover it with a pressure reducing valve and steam for 25 minutes. Sprinkle chopped green onion on the pan. If you like to eat heavy taste, you can also add salt, Chili powder, pepper powder and so on.
Wash lamb chops and cut into pieces.
Marinate with soy sauce, bean paste, cooking wine and Jiang Mo for at least half an hour, and the longer the pickling time, the better.
You can buy rice noodles in the supermarket; You can also do it yourself.
Mix the lamb chops well and marinate them slightly. Add some rice noodles to wrap the ribs.
Add a proper amount of water and continue to stir evenly; If you like to eat strong food, you can also sprinkle with salt, Chili powder and pepper powder and mix well.
Steam in pressure cooker (short time, energy saving), and steam in medium heat for about 25 minutes after steaming.
Hee hee, when you run out of gas, sprinkle chopped green onion with the pot. The meat is tender, mellow and delicious!
24. Stewed lamb chops
I learned "mutton in tomato sauce" after reading Diet every day. It still seems wrong, but it's meaningless to just eat meat. It should be good to replace it with mutton with bones.
One catty of lamb chops, one potato, two carrots, one onion, two tomatoes, onion, ginger and garlic, soy sauce, vinegar, cooking wine and other accessories.
When buying lamb chops, ask the butcher to cut them into small pieces. Otherwise, there is no good way to deal with bones with knives at home. Cut potatoes, carrots, onions, tomatoes and onions, ginger and garlic as usual.
Blanch the lamb chops with boiling water, remove the fishy smell, add a little cooking wine and marinate them with ginger juice for later use. After peanut oil is heated, add onion, ginger and garlic, stir-fry lamb chops when fragrant, add soy sauce after a little stir-fry, add potatoes, carrots and tomatoes with salt, stir-fry onion for a few times when the juice in the pot is not enough, then add water and vinegar. Put it in a pressure cooker and simmer for about 20 minutes.
The amount of salt and vinegar is not fixed according to personal taste.
Stew lamb chops in the pot.