French fried lamb chops, how to make French lamb chops?

French fried lamb chops are a delicacy with beef bones and carrots as the main ingredients.

Ingredients: 150 grams of beef bones, 1 carrot, 1 2 onions, 3 celery, 4 cloves of garlic with skin, 1 green onion, 2 bay leaves, 350ml of red wine, 200 grams of tomato paste, 50ml of oil

How to burn the sauce: 1. Spread the tomato paste on the cleaned beef bones, put it in a baking tray covered with tin foil, 160 degrees, bake for a few hours, and the surface will turn black.

2. Peel the onion and cut it into 5cm long pieces, peel and cut the carrot into 3cm thick slices, peel the green onion and cut it into 5cm long segments, wash the celery and cut it into 5cm long segments, the garlic with the skin, and pat it flat with a knife for later use.

3. Pour the bottom oil into the pot, when the oil temperature is 4 hot, add the onion, garlic, green onion, stir-fry over medium heat to bring out the fragrance, add carrots and celery, continue to stir-fry the fragrance, and then pour all the ingredients in the wok into the soup pot.

4. Put the roasted beef bones into the soup pot, heat over low heat, pour in red wine, wait for the soup of red wine to boil thick, pour in cold water, the amount of water should be able to cover the materials, then add bay leaves, turn to high heat, after boiling, skim off the foam, then turn to low heat, cover and cook slowly, cook until thick, about 4 hours.

5. After the soup is thickened, pass through a fine sieve, and filter out all the ingredients and dregs in the soup, leaving only the thick juice as the boiling juice.

Have you learned the art of food summoning? Today it's French pan-fried lamb chops!

Ingredients: lamb chops, carrots, garlic, oil, cooking wine, ginger slices, green onions, salt, cumin powder, cumin grains, chili flakes.

Method 1: After the lamb chops are washed, soak them in cold water for 3 hours, and change the water 3 times halfway;

2. The lamb chops can be cut by the store in advance, so that it is much more convenient to deal with them by yourself;

3. Cut it into the size you want and remove the unwanted places;

4. Put the lamb chops into the soup pot, add cold water, green onion and ginger slices;

5. After the fire boils, skim off the foam, change to low heat, and simmer slowly;

6. About 2 hours, you can add salt or no salt halfway, and take out the stewed lamb chops to control the water and set aside;

7. Heat oil in a frying pan;

8. Add the boiled lamb chops and fry them slowly over low heat;

9. Fry garlic and carrots at the same time;

10. Fry until golden brown on both sides;

11. Sprinkle in chili noodles, cumin powder, cumin grains, and salt;

12. Pepper and cumin can be sprinkled several times and served on a plate.

1.The lamb chop rack is naturally de-iced, washed, and wiped dry with kitchen paper.

2.Remove the fat from the lamb chops, spread 5 grams of freshly ground coarse sea salt and a little crushed black pepper on the surface of the lamb chops with your hands, and massage for a while.

3.Chop the rosemary, thyme and garlic finely and spread the lamb chops with cumin and cumin and 5ml olive oil, massage for a few minutes and marinate in the refrigerator overnight. If you can't wait, just marinate for an hour or two!

4.Remove the marinated lamb chops, return to room temperature, and remove the marinade from the surface of the lamb chops. Add 5ml of olive oil to a frying pan (even without oil). Put the removed lamb chops fat and the marinade into the pan to fry the oil, stir out the fragrance, and remove it.

5.Continue to heat the pan to the point of smoking, add the lamb chops and fry, fry for a minute and then turn over (do not turn too often to avoid loss of internal juices) I this one fried for less than two minutes on each side. Sprinkle with a little chopped black pepper.

Don't sprinkle too much, and don't sprinkle too early, so as not to get bitter from the black pepper paste. According to the thickness of the lamb chops and the doneness you want to fry the lamb chops, you can use your thumb to press the lamb to judge, it is easier to press it in, it means that it is still relatively raw, if it is difficult to press, it means that it is more cooked. The pan-fry time here is only applicable to this tender lamb chop.

6.Add 15ml of olive oil to a pan and fry the potatoes, carrots and thyme, sprinkle with 2g of sea salt and a little black pepper until the surface of the potatoes and carrots is slightly charred.

7.Then bake the potatoes and carrots in a preheated 180 degree oven for 30 minutes until cooked.

8.Serve on a plate with potatoes and carrots. Lamb chops let stand on a plate for 5 to 10 minutes, then cut and serve.

French pan-fried lamb chops with curry sauce.

Pan-fried lamb chops with cumin.

Ingredients: lamb chops, salt and pepper powder, vanilla, cumin powder, barbecue sauce, lettuce.

Method: 1. Wash the lamb chops, dry and sprinkle pepper and salt powder to marinate for a while, and fry them in oil until golden brown on both sides.

2. Sprinkle with salt and pepper powder and cumin powder, rub a little barbecue juice and fry to sprinkle with herbs, and put it in the dish at the bottom of the lettuce pad.

Pan-fried lamb short ribs.

Ingredients: 3 slices of lamb chops 350g, minced ginger 20g, minced garlic 20g 2 tbsp salad oil, 1 corn slice, 2 lemon slices, 1 tbsp spicy bean cress, 1 2 tsp pepper, 1 tbsp rice wine, 1 tsp sugar, 1 tbsp sesame oil.

Method: 1. After the lamb chops are slightly loosened with a meat hammer, marinate them with minced ginger, minced garlic and all seasonings for 30 minutes until they absorb the flavor, and then take them out for later use.

2. Put the corn segment in boiling water and cook until cooked, then drain the water and set aside.

3. Heat a frying pan over high heat, add salad oil, put in the lamb chops in method 1 and fry them over high heat until golden brown on both sides, change to medium-low heat and fry until the doneness of personal preference, and remove from the pot.

4. Put the corn flakes and lemon slices of method 2 into the plate of method 3, and squeeze the juice of the lemon slices on the lamb chops before eating. Vietnamese-style pan-fried lamb chops.

Ingredients: 3 lamb chops (about 150 grams each), 100 grams of broccoli, 100 ml of red wine, 20 grams of fresh rosemary, 25 grams of butter. 1 teaspoon marinade chopped black pepper, 1 tablespoon fish sauce, a pinch of salt.

Method: 1. Add the marinade to the lamb chops and marinate thoroughly and set aside.

2. Cut the broccoli into small balls, boil in a pot of boiling water until emerald green, soak and drain, and set aside.

3. Heat the pan over high heat, add some butter, fry the surface of the lamb chops dry, fry on each side for about 1 minute, then switch to medium heat, and add a lid to the pot for 1 minute.

4. Pour in red wine and rosemary and cook for another half minute, turn off the heat, add 20 grams of butter and mix well, then serve.

5. Broccoli can be fried with a little raw oil or butter for a while, seasoned with salt, and used as a side dish.

Italian-style pan-fried lamb chops.

Ingredients: 170 grams of fresh lamb chops (four), 2 slices of lemon, 3 almonds, 1 mint grass, 6 fennel herbs, 2 cloves of garlic, 1 slice of ginger, half a spoon of rose wine sauce, appropriate amount of black pepper, 1 slice of vanilla cheese, 1 small piece of butter, appropriate amount of sea salt, appropriate amount of olive oil, and any other side dishes.

Method: 1. Wash and drain the lamb chops and marinate them in rose wine, sea salt, mint grass, garlic, black pepper and a small amount of olive oil for 20 minutes.

2. While marinating the lamb chops, mash the lemon, fennel, almonds, vanilla cheese, ginger, a small amount of sea salt and olive oil into a vanilla sauce.

3. Put butter in the pot to boil, put the lamb chops in, fry on both sides over medium heat for about 4 minutes until both sides change color and slightly yellow, pour a few drops of lemon juice out of the pot, and then serve with the vanilla sauce just pounded.

<> "French Lamb Chops. Ingredients: lamb chops, onion, garlic, rosemary.

Excipients: salt, sugar, oregano leaves, white sesame seeds, light soy sauce, dark soy sauce, smooth oyster sauce, chopped black pepper, chopped parsley.

Steps: 1. Wash the lamb chops and set aside;

2. Slice the onion, peel the garlic into garlic cloves, cut into minced garlic and set aside;

3. Add an appropriate amount of minced garlic, salt, sugar, light soy sauce, dark soy sauce, oyster sauce, oregano leaves, white sesame seeds, crushed black pepper and chopped parsley to marinate for 1 hour;

4. Turn on the air fryer, add a small amount of water under the partition, set the temperature to 200 degrees, and set the time to 20 minutes;

5. Pour the lamb chops, rosemary, garlic cloves and onion slices evenly into the air fryer and bake for 20 minutes;

6. Switch the lamb chops to the dough halfway and continue to bake for 15 minutes;

7. Finally, place the lamb chops on a plate and sprinkle with chopped black pepper and parsley.

The steps to prepare French lamb chops are as follows:Ingredients: French lamb chops to taste.

Excipients: appropriate amount of onion, appropriate amount of butter, appropriate amount of oyster oil, appropriate amount of salt, appropriate amount of sugar.

1. Wash the lamb chops.

2. Add onion, salt, oyster sauce, oil and sugar.

3. Stir well, seal with plastic wrap and refrigerate overnight.

4. After the butter in the pan has melted the rounds, add the lamb and onion, and fry slowly over medium heat.

5. Reverse. <>

6. When frying lamb chops, you can cook a little noodles and vegetables.

7. Fry the lamb chops until fragrant and ready to be served.

Ingredients: lamb chops, foie gras, mushrooms, assorted vegetables, foie gras, milk, red wine, yellow sauce, thyme, minced onion, arigenu, butter, salt, pepper.

Method: 1) We marinate the lamb chops in red wine, thyme, arigenu, salt and pepper, then cut the foie gras into thick slices and soak them in a mixture of milk and red wine.

2) Fry the marinated lamb chops to the desired maturity; Foie gras is removed and cooked in butter.

3) Stir-fry fresh mushrooms in butter, add salt and pepper to taste; Vegetables are stir-fried in butter and minced onion, seasoned with salt and pepper.

4) Stir-fry the minced onion in butter until fragrant, add foie gras, red wine and yellow juice, thicken, add salt and pepper to taste, and it becomes foie gras red wine juice.

5) Cover the foie gras over the lamb chops, garnish with fresh mushrooms and vegetables, and pour in the hot foie gras red wine sauce.

Efficacy: We eat some lamb chops can improve the body's immunity, we eat foie gras can be a good blood nourishment and brightening eyes, and it has a good effect on the prevention of cardiovascular diseases. The preparation of this dish is very Western, and the texture and taste are very unique.

The above is a Chinese and a Western way of introducing lamb chops, so if you are interested, you can refer to the above practice and make it yourself at home, I believe it will not disappoint you, and you still want to eat after eating.

Tender fried lamb chops to make the thought punching method:

Ingredients: 3 lamb chops, 1 3 onions, 3 garlic, a pinch of rosemary, 3 tablespoons corn flour, 100 olive oil, salt, white pepper, 1 tablespoon black pepper, 1 cup milk.

Method: 1. After marinating the calf chops with all the marinade, put them in the refrigerator for about 60 minutes until they absorb the flavor, then cut the onion and garlic into slices and sprinkle them evenly with rose-stacked incense for later use.

2. Heat the pan, add olive oil and heat it over medium heat to 185, add the onion and garlic slices in method 1 and fry until the surface is golden brown, then drain the oil and spread it on a plate for later use.

3. Evenly coat the lamb chops in method 1 with corn flour, put them in the oil pan of method 2, fry them on both sides for about 1 minute each, immediately drain the oil, put them on a plate that has been covered with onions and garlic slices, and sprinkle with appropriate salt and white pepper to taste while hot.

Efficacy: Lamb chops are a good condition of kidney yang deficiency in male friends, which is a good product for us to replenish kidney and aphrodisiac and replenish deficiency and temperature, so it is very suitable for male friends to eat some often, and onions can not only help to remove the smell and enhance the taste, but also have a certain aphrodisiac effect.

<>Ingredients] 8 lamb chops, 4 small cauliflowers, a small piece of Nanchun Laoshi melon, 2 packs of Hongxi mushrooms, 2 garlic heads

Appropriate amount of salt, appropriate amount of pepper, and appropriate amount of Italian mixed spices.

Method] 1. Spread salt, pepper and spices evenly.

2. Single packing.

3. Put it in a sealed bag and marinate for one day.

4. Fry until the surface is charred and fragrant.

5. Bake in the oven at 150 degrees for 10 minutes, until it is cut and fully cooked. (The oven temperature and time are different according to the oven).

6. Blanch the pumpkin and cauliflower, mix the cauliflower sedan with salt, pepper and olive oil for later use.

7. After the garlic is stir-fried, add Hongxi mushrooms and stir-fry and add salt to taste.

8. The plating started.

Material. 8 lamb chops, 4 small cauliflowers, a small pumpkin, 2 packets of Hongxi mushrooms, 2 garlic heads, appropriate amount of salt, appropriate amount of pepper, appropriate amount of Italian comprehensive spices.

Method. Spread evenly with salt, pepper and spices.

Single-pack package. Put it in a sealed bag and marinate it for a day.

Fry until the surface of the brother is burnt and fragrant.

Bake in the oven at 150 degrees for 10 minutes until cut and done. (The oven temperature and time are different according to the oven).

Blanch the pumpkin and cauliflower, and mix the cauliflower with salt, pepper and olive oil for later use.

After the garlic is stir-fried, add Hongxi mushrooms and stir-fry until fragrant, and add salt to taste.

The plating started.

Method. Spread evenly with salt, pepper and spices.

Single-pack package. Put it in a sealed bag and refrigerate it for a day of coarse marinating.

Fry the sails until the surface is charred.

Bake in the oven at 150 degrees for 10 minutes until cut and done. (The oven temperature and time are different according to the oven).

Blanch the pumpkin and cauliflower, mix the cauliflower with salt and pepper and olive chacha sedan oil for later use.

After the garlic is stir-fried, add Hongxi mushrooms and stir-fry until fragrant, and add salt to taste.

The plating started.

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.