How to make hand made lamb chops, how to make hand made lamb chops?

Hand put lamb chops in preparation. Cut the lamb chops into small pieces of about 8 cm, wash the lamb chops in advance, and knead them with salt for better results. After rubbing and washing the mutton fat attached to the surface, soak the lamb chops in water for about 1 hour to drain the blood.

Then add about 3 tablespoons (the spoon for eating) cooking wine, 2 teaspoons (spoon for salt) salt, and massage the lamb for 10 minutes. After that, add shredded green onions, minced garlic, cumin powder, black pepper, and chili powder according to personal taste (I crushed 4 dried chili peppers. Mix all the seasonings evenly, seal a layer of plastic wrap after full contact with the lamb chops, and put them in the refrigerator to marinate overnight until they are ready to take them out the next day.

Line a baking tray with a layer of tin foil and wrap each lamb chop in tin foil so that there are no exposed parts.

Preheat the oven, place the baking sheet in the middle of the oven and bake at 190 degrees for 25 minutes. The specific temperature depends on the situation of your own oven, after all, you know your own oven best. Remove the baking tray and free the lamb chops that are wrapped individually.

At this time, the aroma of tin foil mutton can not be stopped! Half the success Oh The liberated lamb chops are placed on the baking tray and ready to be recreated for the second time, so let's look forward to a gorgeous transformation.

Hand mutton warm tonic conditioning body, highly nutritious meat solid and full, original, delicious can not stop the cuisine with national characteristics, simple and easy to learn.

Ingredients: 1000 grams of lamb chops. Excipients: 1 teaspoon of salt, 20 grams of green onion, 20 grams of ginger, 5 grams of cinnamon, 10 grams of cooking wine.

2. Soak the lamb chops in vegetable and fruit dish soap for 1 minute.

3. Use boiling water to remove the lamb chops.

4. Remove the lamb chops and remove the foam.

5. Bring the water to a boil, put the lamb chops into the pot, add cooking wine, green onions, ginger slices, peppercorns, peppercorns, spices, and cinnamon.

6. Bring the heat to a boil, change to low heat, about 40 minutes, and the meat will rot.

The hand-handled lamb chops are made as follows:Ingredients: 2000 grams of lamb chops, 1 dish of leek flower sauce.

Excipients: appropriate amount of green onion and ginger, 10 grams of angelica.

Steps: 1. Lamb chops from Inner Mongolia that I bought in the supermarket.

2. Wash and put cold water into the pot.

3. Skim off the foam when the floating skin floats.

4. Prepare green onions, ginger and angelica. Angelica with lamb is my favorite, so with angelica, you can skip it.

5. Put the blanched lamb chops into the casserole and put in the seasonings.

6. Boil the soup of the blanched lamb chops for a while, completely skim off the impurities, and pour the clean soup into the casserole. Of course, you can also add boiling water directly. Keep the original soup more flavorful.

7. Cover the lid, bring to a boil over high heat, turn to low heat and slowly cook for 1 hour, and cook the meat until soft.

8. Remove the lamb chops and cut them into strips along the bones.

9. Place the homemade leek flower sauce on a plate.

10. Serve mutton and leek flower sauce together, and dip the meat in leek flower sauce when eating.

Hand put lamb chops in preparation.

1. Defrost the lamb chops naturally, wash off the blood and drain the water.

Pour in the cooking wine, half the amount of light soy sauce and chicken broth and mix well, massage it with your hands to make it easier to absorb the flavor, cover with plastic wrap and marinate for about an hour.

Drain the marinade, put it on the tin foil and wrap it one by one, and wrap it tightly.

Put it in the middle of the preheated oven and bake it at 180 degrees for about 10 minutes, add brown sugar and honey and light soy sauce and mix thoroughly. Brown sugar and light soy sauce can be replaced with dark soy sauce.

After five minutes, the surface of the lamb chops darkens in color. Remove the baking sheet, turn over the lamb chops and bake for another 5 minutes. When the time came, the soup was almost finished, and the lamb chops turned a roast color. Then it can be served on a plate.

1, the front leg of the lamb is cleaned with water, cut the leg of lamb into large pieces and soak in water for two hours, 2, cut into large pieces of lamb leg cold water pot, 3, skim off the foam after boiling, 4, peel off the skin of the green onion and ginger and clean it, cut it into green onion segments, ginger slices, a little pepper rinse and prepare, I choose goat meat from the pastoral area of Inner Mongolia, so there is no need for too many ingredients, so as to ensure the original flavor of the mutton, 5, in the process of blanching the mutton, add an appropriate amount of water to the pot and boil, Scoop up the blanched lamb leg meat and put it directly into the cooking pot, 6, add green onions, ginger slices, peppercorns, pour in an appropriate amount of cooking wine, cover the pot and boil over high heat and change to low heat and simmer for about 90 minutes, 7, during the stewing process, use a soup spoon to skim the oil slick, so that it will not be too greasy when eating, 8, after simmering for 90 minutes, add an appropriate amount of salt to adjust the taste, cover the pot and continue to simmer for 30 minutes, 9, peel off the skin of the garlic and clean it, put it in the garlic pounder and pound it into garlic paste, Put it in a bowl and add an appropriate amount of soy sauce and stir it into garlic sauce, 10, take out the stewed mutton and put it on a plate, 11, tear the mutton with your hands or chopsticks and enjoy.

1.Prepare the materials.

The main ingredients for making handmade lamb chops are: lamb chops, ginger, green onions, garlic, Sichuan pepper, chili, cooking wine, salt, light soy sauce, dark soy sauce, sugar, vinegar and water.

2.Handle the lamb chops.

First, wash the lamb chops, drain them and cut them into appropriate coats. Then add ginger slices, green onions, garlic and some cooking wine to marinate for half an hour to make it flavorful.

3.Cook lamb chops.

Pour an appropriate amount of cold water into the pot, add lamb chops, ginger slices, green onions and cooking wine, skim off the foam after boiling, reduce the heat and simmer until the lamb chops change color and become cooked.

4.Sautéed lamb chops.

Pour the oil into the pot, boil until it is 60% hot, then add Sichuan pepper and chili pepper and stir-fry, add green onion and garlic and stir-fry, then add sugar, light soy sauce, dark soy sauce, vinegar and some water, add the boiled lamb chops after boiling, and slowly fry over medium-low heat.

5.Lift the soup.

After stir-frying, remove the juice of the lamb chops and seasonings, and remove the ingredients such as green onions, ginger, garlic, and peppercorns. Then put the lamb chops and dressing sauce in a soup bowl, heat the water, and bring to a boil.

6.Serve with food.

Handmade lamb chops are suitable with some light vegetables, such as bean sprouts, celery, greens, zucchini, etc. These vegetables can be washed, cut into suitable sizes, then blanched, cooled and drained.

7.Show off the palate.

The hand-made lamb chop soup has a good fragrance, spicy flavor and fresh sweetness, while the lamb chop meat is tender and delicious, and has a unique taste. Put the blanched vegetables on a plate, put the boiled lamb chops on top, pour the hot soup into the vegetables and the left and right sides of the lamb chops, and the delicious hand-handled lamb chops are successful.

8.Tips:

When stir-frying lamb chops, it is recommended to stir-fry slowly over medium-low heat, which can ensure that the lamb is flavorful, unburnt and juicy and thick. If you think that there is too much soup stir-fried, you can properly put away the fire tung to make a richer juice.

Lamb chops recipe one, ingredients.

Lamb chops, garlic cloves, rock sugar, cooking wine, dark soy sauce, salt, pepper.

Method. 1. Chop the lamb chops into small pieces, wash them, put cold water into the pot, skim off the foam after boiling, remove the lamb chops and drain the water.

2. Heat a little oil in a pot, add rock sugar and fry until it melts reddish, then add lamb chops and stir-fry to color.

3. Add cooking wine and pepper and stir-fry well, add an appropriate amount of dark soy sauce and stir-fry until the lamb chops are sauce red.

4. Add water to cover the lamb chops, and throw in a few garlic cloves at the same time to cook.

5. After boiling over high heat, turn to low heat and simmer until the soup is thick, add salt to taste, and then remove from the pot.

Lamb chops recipe two, ingredients.

Cumin, salt, chili, cooking wine, ginger slices, green onions.

Method. 1.Wash the lamb chops and cut them into chunks, the pieces are as big as you like.

2.Fill the soup pot with water, put the lamb chops under cold water, boil over high heat, then skim off the foam with a spoon, change the heat to low, add cooking wine, green onions, ginger slices to remove the fishy, slowly boil and stew, the lamb chops will be delicious when stewed a little badly, don't forget to add a little salt to adjust the taste, or you can not add it, and then put salt when frying later.

3.Take out the stewed lamb chops, control the water, pour oil into the frying pan and heat it, then put in the lamb chops, fry slowly over low heat, sprinkle the pepper noodles while frying, cumin grains, salt, pepper and cumin can be repeated several times, it will be more delicious to do a little spicy, fry until the surface is golden, spicy and spicy can be eaten, it is very good as a side dish for wine You can also put in garlic and fry it together

Lamb chops recipe three, ingredients.

Lamb chops, cumin grains, onions, potatoes, salt, cooking wine.

Method. 1. Buy the lamb chops and ask the master to help cut three sections in the middle, cut the big bones again, go home and wash them, pay attention not to scratch the bones when washing, cut the onion into strips, massage the lamb chops with salt and cooking wine, and use red wine to catch up with fashion! Pay the same attention to the hands.

Then sprinkle in some cumin grains and onion strips and grab them again, seal them with plastic wrap, and put them on the balcony to marinate for 24 hours in winter, not too much salt, so long enough to taste.

2. On the second day, wash and peel the potatoes and cut them into not too thin slices, spread tin foil on the baking sheet, put pickled onions on the bottom, the second layer of potato slices, lamb chops on top, and sprinkle a little cumin powder according to personal taste. The oven is 200 degrees, and the upper and lower heat is baked for nearly 40 minutes, and the observation is observed every 10 minutes halfway, and it is completed in nearly 40 minutes, which is very fragrant, and the potatoes are very delicious with some vegetables.

When I was a child, my mother always said"Mutton soup was drunk on the winter solstice, and it was not cold all winter", Every winter solstice, my mother always calls ** to ask, have you eaten mutton? Slowly, it became a habit. Although the sheep is very cute, it feels a little cruel to think about eating its meat and drinking its soup every winter solstice.

Cold food club, cold food and warm heart.

Salt and pepper finger lamb chops].

Small kitchen, big life.

Last year, I made Jianyang mutton soup, and this year I will have an original hand-grasped lamb chops, no spices and no salt when stewing lamb chops, so as to ensure the original taste of mutton, simmer for two hours, and the soup boiled out is milky white. Dipped in the secret pepper salt, the meat is fragrant but not fat, drink a mouthful of the original soup, the soup is thick but not greasy, very refreshing.

Salt and pepper finger lamb chops - ingredients and ingredients -

Recipe for finger lamb chops: 1 large piece of lamb chops, an appropriate amount of cooking wine, 1 gram of Sichuan pepper, 1 green onion, 1 piece of ginger, an appropriate amount of salt, an appropriate amount of white pepper, and 1 coriander.

Salt and pepper recipe: 2 star anise, 1 gram of dried chili, 2 grams of cumin, 2 grams of Sichuan pepper, 1 gram of cumin, 1 gram of white sesame seeds.

Production steps - Wash the lamb chops in a pot under cold water, add cooking wine to blanch, rinse after the water boils, wash the lamb chops and set aside.

Put the lamb chops into a stew pot, add peppercorns, green onions, and ginger, remember not to put salt, turn the water to low heat and simmer for 2 hours.

Prepare Sichuan pepper, dried chili, cumin and cumin and star anise, the proportions are respectively, pour these spices into the pot on hot pot, fry over low heat for three to five minutes, add a spoonful of salt, a spoonful of white sesame seeds, continue to fry until fragrant, and then break the ingredients, so that our salt and pepper are ready.

After two hours, the lamb chops are already soft, pick out the lamb chops, add an appropriate amount of salt and white pepper to the soup, cut a stick of coriander and put it in a bowl, pour the mutton soup and serve.

The soup, lamb chops, pepper and salt are all ready, and you can start eating, the meat is fragrant but not fatty, and the soup is thick but not greasy!

In the city after work.

Plant my dreams on this balcony I own.

Don't miss out on a relaxing time to cook every day.

At that moment, my heart was very warm.

The preparation of finger lamb chops is as follows:Ingredients: 1000 grams of lamb chops.

Excipients: 1 piece of ginger, 2 star anise, 1 green onion, 4 grams of salt, 8 grams of light soy sauce, 3 grams of white vinegar, appropriate amount of chili oil.

Steps: 1. Prepare the original posture materials.

2. Blanch the lamb ribs in a pot.

3. Cut the ginger into slices and the green onion into thick branches.

4. Cut the ginger into slices and the green onion into sections.

5. Add blanched lamb ribs, ginger, green onions, star anise, and simmer.

6. Cook for two hours, and the foam in the soup should be knocked off halfway.

7. Homemade spicy red oil, light soy sauce and white vinegar, mix into juice.

8. Tear the boiled lamb into small pieces and sprinkle evenly with a little salt.

9. It's on the table, and it's delicious with the sauce dipped in it.

Summary. Hello, the authentic method of finger lamb chops is as follows: authentic hand-grabbed lamb chops 1000 grams of onion 50 grams of green onions 30 grams of light soy sauce 10ml salt appropriate amount of dark soy sauce 5ml cooking wine 15ml sugar 3 grams of pepper Xiao Xu cumin Xiao Xu Xu practice 1

Prepare all the materials. 2.Wash the green onions and cut them into long slices diagonally.

3.Wash the onion and cut it into small pieces. 4.

Wash the lamb chops and cut them into small pieces. 5.Put the lamb chops in a pot of cold water, add the water, peppercorns and a little chopped onion over the lamb chops.

6.Bring to a boil over high heat, skim off the foam, reduce to medium-low heat and simmer for about 40 minutes. 7.

Remove and set aside. 8.Soak peppercorns and cumin in water, take out and drain the water for later use.

9.Heat the oil in a pan, add the sliced green onion and onion when the oil is hot, and stir-fry until fragrant. 10.

Add the lamb chops and fry over medium-low heat until a little charred on both sides. 11.Add cumin, pour in cooking wine, and stir-fry until you smell cumin.

12.Add a little sugar, light soy sauce and dark soy sauce, stir-fry evenly, add a little water or mutton broth, cover the pot and simmer for about 15 minutes. 13.

Finally, add a little salt according to personal taste, stir-fry evenly and then put on a plate. Do you have any other questions? Sincerely hope to help you and wish you a happy life!

If you think it is helpful to you, please give it a thumbs up! Thank you!

How is the authentic way to make finger lamb chops.

How to make finger lamb chops.

Hello, the authentic method of finger lamb chops is as follows: authentic hand-grabbed lamb chops 1000 grams of onion 50 grams of green onions 30 grams of light soy sauce 10ml salt appropriate amount of dark soy sauce 5ml cooking wine 15ml sugar 3 grams of pepper Xiao Xu cumin Xiao Xu Xu practice 1Prepare all the materials.

2.Wash the green onions and cut them into long slices diagonally. 3.

Wash the onion and cut it into small pieces. 4.Wash the lamb chops and cut them into small pieces.

5.Put the lamb chops in a pot of cold water, add the water, peppercorns and a little chopped onion over the lamb chops. 6.

Bring to a boil over high heat, skim off the foam, reduce to medium-low heat and simmer for about 40 minutes. 7.Remove and set aside.

8.Soak peppercorns and cumin in water, take out and drain the water for later use. 9.

Heat the oil in a pan, add the sliced green onion and onion when the oil is hot, and stir-fry until fragrant. 10.Add the lamb chops and fry over medium-low heat until a little charred on both sides.

11.Add cumin, pour in cooking wine, and stir-fry until you smell cumin. 12.

Add a little sugar, light soy sauce and dark soy sauce, stir-fry evenly, add a little water or mutton broth, cover the pot and simmer for about 15 minutes. 13.Finally, add a little salt according to personal taste, stir-fry evenly and then put on a plate.

Do you have any other questions? Sincerely hope to help you and wish you a happy life! If you think it is helpful to you, please give it a thumbs up! Thank you!