How to cook braised lamb chops to be delicious, how to make braised lamb chops delicious

Braised lamb chops making tutorial.

Material. 1000g lamb chops, 2 carrots, green onions, ginger, garlic, peppercorns, star anise, cinnamon, 1 meat, 1 herb fruit, 1 fragrant fruit, dried red pepper, dark soy sauce, light soy sauce, Lee Kum Kee secret braised sauce, cooking wine, a little rock sugar, salt.

Practice. Wash the carrots and cut into cubes.

Wash the lamb chops and cut them into cubes.

Lamb chops are cooled in a pot under water, skim off the foam after the water boils, and add cooking wine, green onions, and ginger slices.

Remove the lamb chops, rinse them with cool water and drain them.

Add green onions, ginger, garlic and chili peppers and stir-fry until fragrant.

Lamb chops in the pan. Stir-fry for a while.

Add dark soy sauce, light soy sauce, braised sauce and cooking wine and stir-fry evenly.

Saute until each lamb chop is evenly colored.

Add boiling water. Once the heat is boiling, reduce the heat to low and simmer for about an hour.

Add the carrot cubes, cover and simmer for about 15 minutes.

Add rock sugar and salt and stir-fry well.

Reduce the juice on high heat and serve on a plate.

PS: 1. Add a little cooking wine, green onions, and ginger slices when blanching lamb chops, which can effectively remove the taste.

2. It is best to put enough water at one time; If the soup is gone, the lamb chops are not rotten, and you need to add water to continue the stew.

3. Adding carrots during cooking can also remove the flavor.

Braised lamb chops. Ingredients 750 grams of lamb chops, 2 potatoes, 25 grams of rock sugar, 1 piece of ginger, 1 green onion, 3 cloves of garlic, 1 teaspoon dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon of cooking wine, 2 star anise, 3 bay leaves, a little monosodium glutamate, 1 coriander, Method Lamb chops in a pot under cold water, add ginger slices and cooking wine to blanch to remove the blood, then clean with cold water, drain the water, put an appropriate amount of oil in the pot, after the oil is hot, add an appropriate amount of rock sugar, low heat, fry caramel color, put in the blanched lamb chops, stir-fry constantly, fry the lamb chops until the surface is golden, add green onions, Ginger, garlic, bay leaves, star anise, continue to stir-fry until fragrant, pour in dark soy sauce and light soy sauce, continue to stir-fry until the lamb chops are colored, add hot water, do not pass the lamb chops, put in an appropriate amount of salt, bring to a boil over high heat, then turn to low heat and simmer for 30 minutes, after about 30 minutes of stew, add the potato pieces cut in advance, cover the pot, continue to simmer over low heat for about 20 minutes, and sprinkle coriander leaves to decorate after coming out of the pot!

Ingredients 750 grams of lamb chops, 2 potatoes, 25 grams of rock sugar, 1 piece of ginger, 1 green onion, 3 cloves of garlic, 1 teaspoon dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon of cooking wine, 2 star anise, 3 bay leaves, a little monosodium glutamate, 1 coriander, Method Lamb chops in a pot under cold water, add ginger slices and cooking wine to blanch to remove the blood, then clean with cold water, drain the water, put an appropriate amount of oil in the pot, after the oil is hot, add an appropriate amount of rock sugar, low heat, fry caramel color, put in the blanched lamb chops, stir-fry constantly, fry the lamb chops until the surface is golden, add green onions, Ginger, garlic, bay leaves, star anise, continue to stir-fry until fragrant, pour in dark soy sauce and light soy sauce, continue to stir-fry until the lamb chops are colored, add hot water, do not pass the lamb chops, put in an appropriate amount of salt, bring to a boil over high heat, then turn to low heat and simmer for 30 minutes, after about 30 minutes of stew, add the potato pieces cut in advance, cover the pot, continue to simmer over low heat for about 20 minutes, and sprinkle coriander leaves to decorate after coming out of the pot!

The preparation of braised lamb chops is as follows:Ingredients: 500 grams of lamb chops.

Excipients: 5 grams of oil, 5 grams of ginger, 5 grams of garlic, 3 grams of dark soy sauce, 15 grams of cooking wine, 5 grams of green onions, 3 grams of rock sugar, 1 gram of Sichuan pepper, 1 gram of ingredients, 3 grams of salt.

1. Put the lamb chops in a pot under cold water, add ginger slices and ingredients, boil until the water boils, remove and set aside.

2. Pour oil into the pot and add rock sugar, Sichuan pepper, spices, green onions, ginger and garlic.

3. Stir-fry until the rock sugar melts, then add the lamb chops.

4. Add cooking wine, dark soy sauce and salt.

5. Transfer the lamb chops into the inner bowl of the rice cooker and add an appropriate amount of water.

6. Select the stew function and simmer for 1 hour - 2 hours.

The preparation of braised lamb chops is as follows:Ingredients: 1500 grams of fresh lamb chops.

Excipients: 50 grams of dried orange peel, 70 grams of green onions, 25 grams of fresh ginger, 10 grams of bay leaves, 10 grams of angelica, 10 grams of star anise, 5 grams of cinnamon, 5 grams of black pepper, 1 nutmeg, 30 grams of soy sauce, 30 grams of oyster sauce, 5 grams of dark soy sauce, appropriate amount of salt, 100 grams of cooking wine, appropriate amount of water.

Steps: 1. Wash the fresh lamb chops with water.

2. Chop the washed lamb chops into small pieces.

3. Put the chopped lamb steak into clean water, add dried orange peel and soak for 1 hour.

4. Prepare the required seasonings such as green onions, fresh ginger, bay leaves, etc.

5. Wrap the seasoning into a seasoning bag with gauze.

6. After soaking, put the lamb chops in cold water.

7. After the fire boils, turn down the heat and blanch to remove the blood foam.

8. Remove the blanched lamb chops and control the moisture.

9. Put the lamb chops into the pressure cooker and fill it with appropriate water.

10. Add the wrapped seasoning packet, soy sauce, oyster sauce, dark soy sauce, cooking wine, rock sugar, salt, stir well with chopsticks, buckle the lid and simmer regularly.

11. After cooking, put the lamb chops on an open flame and continue to simmer for 20-30 minutes on low heat to absorb the flavor.

12. Serve immediately.

Ingredients: 500 grams of lamb chops (chopped).

Ingredients: about 12 rock sugar, about 25 ml of vinegar, 2 star anise, a small piece of cinnamon, a grass fruit, 2 bay leaves, 5 red dates, 3 dried chili peppers, ginger (sliced), green onion (knot), cooking wine.

Steps: <>

Braised lamb chops. 1.Wash the chopped lamb chops with blood water, put an appropriate amount of cold water in the pot, put in the washed lamb chops, add about 25 ml of vinegar, boil and remove the lamb chops with a colander, rinse the blood foam with water, drain and set aside.

2.Crack the rock sugar, put an appropriate amount of oil in the clean pot, add the rock sugar, and fry it over low heat until melted;

3.Add the lamb chops, stir-fry until colored, then add two teaspoons of cooking wine, stir-fry well;

4.Add washed star anise, cinnamon, grass fruit, bay leaves, dried chili, red dates, ginger slices, green onion knots, pour in an appropriate amount of hot water (about 3 cm higher than the lamb chops), bring to a boil over high heat and scoop off 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 dry.

Precautions. 1.Add a little vinegar when blanching mutton, which can effectively remove the smell;

2.When frying sugar, you can add rock sugar after adding oil, and use low heat to avoid over-frying and bitter taste;

3.It is best to put enough water at one time, if you need to add water ** hot water halfway.

Ingredients: lamb ribs, dried radish, green onion, ginger, garlic, coriander.

Seasoning: salt, cooking wine, dark soy sauce, large seasoning, Sichuan pepper, honey.

Steps: 1. Wash the lamb ribs, add salt, cooking wine, green onions, ginger, peppercorns, and ingredients to marinate for a few hours.

2. Put hot water in the pot and put the lamb ribs into the blanching water, no need to pick out the condiments. Wait for the water to boil the outer skin of the meat.

Braised lamb chops. The meat changes color and is pinched out piece by piece with chopsticks. (Use chopsticks to prevent blood from sticking to the meat).

3. Put a little oil in a wok, put honey in the hot oil, add the pork ribs and stir-fry to color, pour in cooking wine, a little dark soy sauce, add green onions, ginger, garlic, and dry radish and fry for a while.

4. Add hot water, cover the lamb ribs, cover the pot, bring to a boil and simmer for 3 hours. After the soup is dried, the mutton is soft and rotten, and the coriander is added to the pot.

Ingredients: lamb (1 pound), carrot (1 piece), shallots (more than 10 pieces), white radish (1 2 pieces).

Seasoning: dark soy sauce (1-1 2 tbsp), salt (1 2 tbsp), sugar (1 tsp), pepper (a pinch and water (to taste).

Steps: 1. Wash the mutton out of the water, put in the white radish pieces and cook together, until the mutton is 5 mature, take out the white radish and discard.

2. Peel and cut the carrots into pieces, peel the shallots and keep the original grains.

3. Heat 1 tablespoon of oil, stir-fry the shallots and mutton until fragrant, add seasonings and water, bring to a boil, and then cook over medium heat.

4. Add the carrot pieces to the same simmer until rotten, and the juice can be thickened before serving.

How to prepare braised lamb chops?

Mutton, sexual temperature can warm the stomach and body, invigorate qi and replenish deficiency, promote blood circulation, enhance the ability to keep out the cold, and can also promote the digestion of the spleen and stomach. It can be said that it is the most suitable meat to eat in winter, a bowl of braised lamb chops, the best thing to eat is the gravy bitten out of the bone and flesh, and a few drinks with the family at the Chinese New Year's Eve dinner, there is wine and meat is the most comfortable!

The lamb chops taste delicious and fragrant, not fat or greasy, and can be enjoyed at one time. There is a little secret to the practice of braised lamb chops, that is, the method of removing the smell of mutton, you can add a small sugarcane when blanching, the effect of removing the smell is particularly good, and adding white vinegar has a good effect of removing the body.

This nutritious, nourishing, stomach-warming braised lamb chops, friends who like to eat mutton should not miss it!

Braised lamb chops】 Ingredients: lamb chops, white radish, carrots.

Seasoning: green onion, ginger, bay leaf, cinnamon, angelica, fennel, Sichuan pepper, chili pepper, rock sugar.

Cut the lamb chops one by one and chop them into small pieces.

After all are chopped, add water to the pot, add lamb chops, add green onions, ginger, cooking wine, a small sugar cane, remove the smell, and then pour in white vinegar to remove the smell. Blanch the water.

After 10 minutes, remove the lamb chops, wash the blood foam off the lamb chops and drain the water.

Stir up the oil pan, add rock sugar, fry the sugar color, turn on low heat and stir constantly, fry until it is jujube red, pour in the chopped green onion and ginger, stir-fry, and immediately pour the blanched lamb chops in. Saute until the skin is golden brown.

Then pour in hot water, the amount of hot water is not over the lamb chops, then pour in a tablespoon of light soy sauce, half a tablespoon of dark soy sauce, and then pour in the prepared seasoning, add a tablespoon of cooking wine, open the lid and simmer over high heat for about 8 minutes to remove the smell, after 8 minutes, cover the lid, turn to low heat and simmer for 40 minutes.

Then put 1 carrot and half a white radish on a hob cube.

When 1/3 of the soup remains, add the two kinds of radish that have been chopped.

Sprinkle with white pepper and salt and simmer over low heat for about 15 minutes.

Simmer until the radish is soft and rotten, then sprinkle with some minced garlic and stir-fry evenly.

Soft and rotten bones, not fishy or fatty, the juicy braised lamb chops are ready.

10 cloves of garlic seeds.

Salt, old wine, chicken essence, dark soy sauce, light soy sauce to taste.

Blanch the lamb chops and wash them well for later use.

Put all the ingredients in a frying pan and fry them.

3. Heat the oil, add the lamb chops and fry them until browned on both sides. 4. After browning, start to fry the lamb chops, add dark soy sauce, light soy sauce, salt, pepper, sugar and stir-fry, then add a large amount of old wine to cover the pot and simmer for 5 minutes, then pour it into the enamel pot or casserole and add a lot of water to stew.

5. After pouring into the enamel pot, add water, add garlic leaves, dried chili peppers, and wolfberries and stew for 30 minutes, add potatoes, carrots and rice cakes and stew for about 8 minutes after 30 minutes, then add sweet potatoes and stew for about 10 minutes, and add chicken essence

Finally, I sprinkle the basil leaves with chopped basil leaves, which can be sprinkled with green onions or coriander, depending on personal preference, and the taste is amazing.

The Spring Festival is approaching, everyone is busy preparing for the New Year, and the flavor of the New Year is getting stronger and stronger. What hard dishes did you prepare on your Chinese New Year's Eve dinner table this year? My family loves mutton, so we make a braised mutton every year, which can be said to be a must-have for the Chinese New Year.

The braised lamb chop sauce is fragrant and unique, and it is so delicious that you can't stop eating it. It is also suitable for entertaining guests, and it is quite a hard dish with rows of noodles.

But because mutton has a strong fishy smell, so if you want to eat well, you need to master the skills, especially what seasonings and spices to add is very important, adding the right can effectively remove the fishy smell of mutton, on the contrary, if you add the wrong one, not only the taste is not good, but also cover up the umami of the mutton itself.

Then today I will share with you the practice of a braised lamb chops, the lamb chops made according to this method have no smell, soft and rotten bones, very fragrant and delicious, friends who like it Let's take a look. Braised lamb chops are delicious and skillful, learn to do this, fresh and fragrant, not fishy or fat, a must-have for the New Year.

Braised lamb chops.

Ingredients: lamb chops, green onion and ginger, cooking wine, salt, white vinegar, Sichuan pepper, bay leaf, cinnamon, angelica, light soy sauce, dark soy sauce. Steps:

Step 1: Chop the lamb chops into small pieces, then blanch the water in a pot under cold water, add green onion and ginger and cooking wine to the water, and then pour a little more white vinegar, white vinegar can remove the smell of mutton, and make the meat more crispy.

Step 2: Then prepare the spices, green onions, ginger slices, pepper, bay leaves, cinnamon, angelica, if you like to eat spicy, you can prepare some dry chili peppers, then pour oil from the pot, heat the pan and cool oil into the rock sugar and fry the sugar color, fry the sugar color and immediately pour in the lamb chops to stir-fry and color, fry for a while, fry until the skin is golden, and then stew without smell.

Step 3: After frying, add boiling water that has not passed the lamb chops, add an appropriate amount of light soy sauce, dark soy sauce, green onion and ginger, Sichuan pepper, bay leaf, cinnamon, angelica, pour in cooking wine to remove the smell, open the lid and cook for 10 minutes, then cover the lid and turn to medium-low heat to simmer for about 1 hour, add an appropriate amount of salt, continue to simmer for 10 minutes, and turn off the heat to remove from the pot.

Tips: 1. You don't need to add star anise when making braised lamb chops, the flavor of star anise is too heavy, and it is easy to cover up the umami of mutton, which is what everyone often says, "pig does not pepper sheep do not expect", stew pork without adding pepper, stew mutton without adding more ingredients.

2. Then it is best to add an appropriate amount of angelica dahurica to make braised lamb chops, the taste of angelica is slightly bitter, but adding it when making braised lamb chops can effectively remove the smell and increase freshness. Generally, one kilogram of mutton can be added with 6g of angelica, don't add too much, there will be a bitter taste.