The practice of fried lamb chops, the practice of frying lamb chops

Ingredients for chickpea paste: 1 can of canned chickpeas (450g), 75ml of canned chickpea juice, 1 tablespoon (15g) of tahini, 1 tablespoon (15ml) of lemon juice, 1 tablespoon (15ml) of olive oil, 1 clove of garlic (chopped), 1 2 teaspoons (3g) of salt, 1 tablespoon (15g) of chopped French fragrant, 3 lamb chops (400g each), 1 tablespoon of olive oil (15ml), 2 tablespoons of white sesame seeds (30g), 1 teaspoon of salt (5g), 1 chopped black pepper 2 teaspoons (3g).

Put all the ingredients in a crusher and beat them into chickpea paste.

Lamb chop method: Put white sesame seeds in a pot, stir-fry over medium heat to color and set aside. Heat the olive oil in a pan over medium heat, add the lamb chops, fry for 3 minutes on each side, then add salt and chopped black pepper and bake in an oven preheated to 180 degrees for 5 minutes.

Cut the grilled lamb chops into large pieces, top each piece with a small amount of chickpea sauce and sprinkle with white sesame seeds.

Spicy lamb chops. Ingredients:

800 grams of lamb chops, star anise, sand ginger, grass fruit, dried chili, ginger slices, green onions, refined salt, chicken essence, oyster sauce, tofu milk, sesame oil, chili oil, pepper appropriate amount.

Preparation: 1. Wash the lamb chops and cut them into uniform small pieces, and flush the lamb chops until white (so that they can remove the flavor);

2. Fry the accessories in the pot until fragrant, put them in water and bring them to a boil, pour them into the pressure cooker with the lamb chops to taste, simmer on high heat first, change to low heat after gasping, and turn off the heat after ten minutes.

3. Pour out the lamb chops to color, fry them in a hot oil pan until golden brown (1 minute is OK), and remove from the pan.

4. Stir-fry the dried chili peppers in the pot until fragrant, pour in the lamb chops, add chili oil, green onions, and ginger slices and stir-fry them out of the pot.

Features: Spicy, crispy, and better when eaten hot.

Here's how to fry lamb chops:

Ingredients: 500 grams of lamb chops, 300 grams of small potatoes, 150 grams of broccoli, 40 grams of onions.

Excipients: 25 ml olive oil, 8 g salt, 4 g black pepper, 3 g sugar, 15 ml black vinegar.

1. Prepare the ingredients.

2. After cleaning the lamb chops, use kitchen paper towels to absorb the surface moisture; Then mix well with salt, black peppercorns, about 10 grams of onion, 10 ml of olive oil, and marinate for about half an hour.

3. Put the small potatoes on the cage drawer and steam for 20 minutes, then take them out and let them cool.

4. Peel off the skin of the small potatoes and cut them into pieces for later use.

5. Finely chop the remaining 30g small onion and put it in a small bowl; Then add balsamic vinegar, sugar, 5 ml of olive oil and stir well.

6. Blanch the broccoli in a pot of boiling water, then remove it and set aside.

7. Preheat the electric baking pan after spreading it on both sides, and choose medium heat after the preheating is over; Then pour the remaining 10 ml of olive oil into a frying plate, pour 5 ml of Qi You imitation on each plate, and then put the marinated lamb chops and potato wedges into two plates respectively and start frying.

8. After frying one side of the lamb chops, turn over the other side and continue to fry until fully cooked, and the small potatoes should be turned often during the frying process until the surface is golden brown.

9. Put the fried lamb chops on a plate, then put the potato cubes and broccoli on the side in turn, and finally drizzle with onion juice.

Presentation of New Zealand lamb chops.

New Zealand lamb chops (English flaps), commonly known in northern China, are a general term for the high fiber of the bone-in lamb's hind breast - the 5th rib to the 12th rib and the lamb belly - the 13th rib to the receding root. In New Zealand slaughterhouses and processing plants, the back breast and belly of bone-in sheep are generally cut whole, or they are cut separately.

Pan-fried French lamb chops.

Materials. Ingredients: lamb chops (French tomahawk);

Excipients: garlic, butter;

Seasoning A: salt, cumin (I'm using whole grains here);

Seasoning B: Ground black pepper (freshly ground is best).

Steps. 1. Step 1: Rinse the beef lamb chops, then dry them with kitchen paper for later use; Slice the garlic, preheat the frying pan over medium heat, stir-fry in the butter and stir-fry.

2. Step 2: After the garlic slices waft out of the fragrance, put the lamb chops into the pot; Reduce heat to low and fry for 1 minute; Keep the heat low, cover and fry for 3 minutes.

3. Step 3: Keep the heat low, open the lid, turn the lamb chops, sprinkle with salt and cumin, then cover the pot and fry for 3 minutes.

4. Step 4: Keep the heat low, open the lid, press the meat that is slightly farther away from the bottom of the pot because the meat has become uneven, and fry for half a minute to a minute.

5. Step 5: Turn off the heat and remove from the pot; Sprinkle with ground black pepper to taste.

Tips: When frying lamb chops, sprinkle a little less salt, and if it's really not enough, you can add some more with the black pepper at the back.

French lamb chops are relatively tender meats, so if you want to experience a better taste, don't fry them too well, and the slightly red inside is OK.

Mutton is rich in nutrients, and is of great benefit to tuberculosis, tracheitis, asthma, anemia, postpartum qi and blood deficiency, abdominal cold pain, body weakness and chills, malnutrition, waist and knee soreness, impotence** and all deficiency and cold diseases; It has the effect of tonifying the kidney and strengthening yang, replenishing deficiency and warmth.

1. Chop the lamb chops into small pieces and rinse them with water. When chopping, we have to split into a single root and then chop, our knife is not more powerful than the store, and it is directly chopped horizontally.

2. Add water to the pot of lamb chops and boil, and wash with warm water until there is no residue.

3. Slice the ginger and prepare half a green onion.

4. Put the lamb chops in a pressure cooker, add green onions, ginger and rice wine, and add a large bowl of water.

5. Start the "porridge" function.

6. After the pressure cooker is exhausted, take out the better lamb chops and control the soup.

7. Prepare fried lamb chops, chop chili peppers and garlic, put more red peppers if you like spicy, but it is recommended to put more garlic, the stir-fried garlic is crisp and fragrant, and it is delicious.

8. Add light soy sauce and a teaspoon of salt to the lamb chop bowl for half an hour.

9. Remove the seasoning juice and add starch to the lamb chops and mix thoroughly.

10. Heat oil in a frying pan, add chili pepper and garlic and stir-fry until fragrant.

11. Put in the lamb chops and fry them over medium heat, turning the lamb chops properly on all sides.

12. Fry until golden brown, add cumin and continue to fry for 2 minutes.

13. Sprinkle in the cooked sesame seeds and fry for a while.

Western-style fried lamb chops are lamb shoulder blades, and the cooking method is simple, because the lamb chops have a strong smell, they must be supplemented with brandy when cooking.

Ingredients: lamb chops, black pepper, butter, olive oil, sea salt, vince iron, brandy.

Preparation of fried lamb chops.

Method: 1. Wipe the surface of the lamb chops with sea salt;

Preparation of fried lamb chops.

2. After the pot is hot, pour in olive oil, put in the lamb chops and fry them on both sides for 1 minute, then add butter and iron incense and fry for another 30 seconds until the butter is completely melted and the rosemary changes color;

3. Pour brandy and black pepper into the pan and fry them on both sides for 30 seconds.

Lamb chop frying:

Ingredients: lamb chops, appropriate amount of salt, fresh grinding, appropriate amount of black pepper, fresh grinding, a little cumin grains, appropriate amount of dried chili chips, appropriate spoon of cumin powder, avocado oil can also be replaced with other vegetable oil, rosemary decoration.

Steps: 1. Wash the lamb chops and remove the excess fat attached to the bones. If you don't care about the smell and heat, you can keep it. Cut along the seam of the bone and use kitchen paper to remove excess water.

2. Li Buliang sprinkles freshly ground black pepper, pats the peppercorns with his hands to make the peppercorns stick to the lamb, and then sprinkles a layer of freshly ground salt, also patting with his hands. Turn the lamb chops over and repeat the above motion. If you have time, you can let the lamb chops marinate for a little for 20 minutes, and if you don't have time, you can move on to the next step right away.

<>4. Heat the pan over high heat, brush with a layer of oil, and when you can feel the heat coming up from the pan with your hands, add the lamb chops and fry for one minute. Which luck.

5. Turn over, sprinkle with cumin grains, cumin powder and chili powder, and fry for one minute.

6. Turn over again, sprinkle with salt, cumin grains, cumin powder and chili powder, fry for one minute, then turn over and fry for one minute. Hold the bones with chopsticks in the middle and fry the lamb chops on all sides.

7. Cover the pot and turn off the heat. Medium rare: Simmer over residual heat for 4 minutes and uncover. Simmer for 6 minutes and uncover. Fully cooked for 10 minutes to uncover.

8. The picture shows the fried medium-rare lamb chops.

1. High heat, hot frying pan. After a few seconds of oil, spread the marinated lamb chops and fry them for one to two minutes (or smell the aroma of the lamb fat).

2. Turn over and fry and turn down the heat a little, about between medium heat and high heat. Because the pot is already very hot at this time, if the fire continues, it will definitely be uncooked on the outside and undercooked. Turn the pan around and try to dip each piece of meat with some oil, so that the color of the meat will look good.

This side is also about a minute or two.

3. After frying on both sides, stand up and fry the fat on the back for about 30 seconds, so that the meat is particularly fragrant. Then the sheep bones should have oozed blood, fry the end of the meat, and it is better to collect the blood and water, and it is better to look in front of the circle, this step is about a few seconds.

4. Fry and turn off the heat. Cover with a lid for five minutes. This is so that the fried meat does not seep water outward, and the meat inside can be cooked but not old. God's lift.

Lamb chops are delicious and easy to make:Ingredients: 500 grams of lamb chops.

Accessories: 10 grams of light soy sauce, 5 grams of dark soy sauce, 1 stew seasoning packet, 2 grams of green onion, 2 grams of ginger.

Steps: 1. Put the sheep into the water and soak in the bloody water.

2. Pour an appropriate amount of water into the pot, add the soaked lamb chops, and add ginger slices.

3. After boiling over high heat, skim off the foam, and leave the water for cooking lamb chops for later use.

4. Pour an appropriate amount of cooking oil into the pot.

Add the blanched lamb chops and fry over low heat.

5. When both sides are slightly yellow, add light soy sauce and dark soy sauce and stir-fry until colored.

6. Pour in the water from the scalding lamb chops.

7. Add the stewed meat seasoning packet and green onion knots, bring to a boil over high heat, cover and simmer for one hour.

8. After opening the lid, reduce the juice on high heat and drain the juice.

9. Finished products. <>

First of all, we have to wash the lamb chops, and then soak the lamb chops in cold water for about three hours, and change the water about 2 or 3 times halfway, so that the blood in the lamb chops can be drained cleanly.

We can cut the lamb chops into the size we want, and then remove the unwanted places, put the lamb chops into the soup pot and add cold water, green onions and ginger slices, boil over high heat, skim off the surface foam, and then change to low heat and simmer slowly, stew for about two hours and then bring it out.

At this time, we have to prepare a frying pan, and then pour oil to heat it, and then put in the lamb chops we have just cooked and fry them slowly over low heat, we can also fry the garlic and carrots at the same time as the Jianyang Xiaoting brand, fry them on both sides until golden brown, and then sprinkle in the pepper noodles we have prepared, cumin powder and other seasonings, so that the lamb chops are ready.

Lamb chops and pork chops are both similar and different, but the effects of both of them are very similar, for our people's own health, lamb chops and pork chops can play a very good role, so we are cautious Kai in daily life must know more about the effects of the food we eat, so that we can choose our own food according to our own physique, so that we can also let the food play its own effect.

Ingredients: 4 pieces of lamb shank chops.

Broccoli Half a small piece.

Potatoes 1 3 (medium)

Onions 1 4 pcs.

Carrot 1/2 root.

A few cloves of garlic.

Season with black pepper and a pinch of salt.

Butter to taste.

Preparation of sautéed lamb chops.

Prepare the required materials.

Dry the lamb shank chops with kitchen paper and sprinkle with black pepper and salt on both sides.

In the middle of the lamb chops, wash and cut the vegetables into cubes (garlic can be left unpeeled) <>

Heat the A4box on high and add the butter.

When the butter is almost completely melted, add the lamb chops to the pan.

Fry until the bottom is charred and turn over.

Remove the fried lamb chops and set aside, add some butter, melt and add garlic and onion to sauté until fragrant.

When the onions are nearly translucent, fry the carrots and potatoes in a baking tray until the potatoes are browned and cooked through.

Finally, add the broccoli and season with salt and black pepper.

Serve on a plate. <>

Material. 6 lamb chops, appropriate amount of Italian spices, appropriate amount of black pepper, 2 garlic pieces, appropriate amount of white wine, appropriate amount of sea salt.

Method. 1. Mix the spices, black pepper, 2 garlic clefts, a little white wine and sea salt, and spread evenly on the surface of the lamb chops.

2. Put it in a crisper box and put it in the refrigerator overnight.

3. Pour a little olive oil into the pan, fry slowly for about 2 3 minutes on low heat, because there is still black pepper on the surface, which is easy to burn (you can also wipe it first and then fry it), send it to the oven, bake it at 200 degrees for about 10 minutes without preheating, and then it can be served.

1. Rinse the lamb chops, absorb the water, peel the garlic, and crush them with the back of a knife for later use.

2. Heat the oil, pour in the garlic after the oil is hot, fry the garlic to bring out the fragrance and put in the lamb chops, continue to cook for one minute after one minute on high heat, and increase or decrease the time appropriately according to the thickness of the lamb chops.

Method. The choice of lamb chops is to choose the part of the lamb shoulder chops with bones.

In addition to using the same steak seasoning as salmon, the teacher will also add more thyme to make the taste even more delicious.

Add a teaspoon of salad oil to the pan.

Wait for the oil to rise and add the seasoned lamb chops.

After about a minute and a half, you can turn it over when it feels colored, and the other side is also fried for about a minute and a half.

Put it in the oven at about 200 degrees for about 3 minutes.

After taking it out, you can press it with your fingers to see the strength of the meat rebound, if it is still very soft, it means that it is still very raw, on the contrary, if it is very hard, it is overbaked.

The finished product is complete. After the finished product is finished, you can put a little comprehensive lettuce to decorate it to make the picture look richer.