How do you make delicious lamb chops?

Let's talk about the method of cumin lamb chops, wash the lamb chops, remove half a small bowl of white fat mutton, keep it for refining oil and fry the dish. Put the lamb chops in the pot with cold water, turn to medium-low heat and simmer for about half an hour. Remove the boiled lamb chops, preferably when stir-frying the sauce, and then directly scoop the lamb chops over, and serve it hot to be soft and tender.

Put the white fat mutton out into the pot, refine the oil over low heat, and remove the oil residue. Add minced green onion and ginger, stir-fry over low heat until fragrant, then add chili powder, quickly stir-fry into red oil, and let the spicy flavor release into the oil. Be sure to operate on low heat to prevent the paprika from burning.

Then add half a small bowl of mutton broth, turn to medium heat, add various seasonings, and cook for a minute to make the sauce thicker. Don't put too much lamb soup because you don't need to cook it for too long, as long as it's enough to wrap the lamb chops. Scoop the lamb chops while they are hot, stir evenly, then boil for one minute, simmer the soup dry, and only the red oil is left in the pot, so that the lamb chops can taste and still come out of the fat, and then you can get out of the pot.

Wash the lamb chops and dry them on the outside. Remove thick grease from the back. Sprinkle salt and pepper on the outside of the lamb chops and rub well with your hands.

Spread the rosemary and minced garlic on top. Marinate for 4 hours, processing the garnishes: carrots, potatoes, shallots, peeled; Cut the carrots lengthwise into long strips, potatoes and shallots into cubes.

Heat the pan, add an appropriate amount of olive oil and fry the lamb chops. Fry until the whole lamb chops are discolored and whitish. Put the cut side dishes together and bake at 195 degrees for 15-20 minutes.

Place the fried lamb chops on a baking sheet lined with foil and pour in the grilled garnish. Drizzle the surface with olive oil and again push into the oven and bake for 15 minutes, still at 195 degrees. Once baked, take out the side dishes.

Wrap the lamb chops in tin foil and let sit for 3-5 minutes. This will better lock in the juices in the meat. Cut into slices before eating.

I studied a recipe by myself, braised sauce lamb chops, a large piece of lamb chops, chop the lamb chops into pieces, wash and control the water; Put the water in the kettle, skim off the foam, and remove the water; 50 grams of ginger slices.

A pinch of Sichuan pepper, 2 star anise, 2 cinnamon.

45 grams of rock sugar; Put a little oil in another pot and fry the sugar, and when the rock sugar melts, changes color and bubbles, the best state of the fried sugar, does not affect the coloring, and it will become pasty and bitter after that; Immediately stir-fry the lamb chops to color; Add star anise, Sichuan pepper, cinnamon and ginger slices; Then pour the dark soy sauce, light soy sauce and oyster sauce into it and stir-fry evenly; Add 200 grams of cooking wine to order more, add water to overflow the lamb chops, boil over high heat and simmer for about 2 hours; Turn the heat to high and reduce the juice until the meat is rotten, and then garnish it with some chopped chives.

My favorite thing to eat is grilled lamb chops, and I also learned a trick, which is the process of making barbecue lamb chops:

1000 grams of lamb chops, rinse with blood, 10 grams of ginger slices, 10 grams of garlic, three shallots washed, 10 grams of red pepper, 20 grams of dried chili peppers, 10 grams of monosodium glutamate, 10 grams of chicken essence, 8 grams of licorice, 1 grass fruit, 1 star anise, 5 grams of cinnamon, 5 grams of kaempfera, 5 grams of pepper, 50 grams of cooking wine, 20 grams of salt, a little dark soy sauce, etc., put them in the pressure cooker with an appropriate amount of water, marinate over medium heat for 30 minutes, and let the lamb chops soak for 15 minutes away from the fire. Drain excess water and set aside. In addition, prepare 20 grams of red oil, barbecue sauce, chili powder, cumin powder, sesame seeds, etc.

Bake the marinated lamb chops on the stovetop until slightly yellow on both sides, brush with red oil and continue to bake for two minutes (and golden on both sides), brush with barbecue juice, and at the same time sprinkle with chili powder and cumin powder for 10 seconds, and sprinkle with fried sesame seeds and serve. Features:

The outside is crispy and the inside is tender, spicy and slag, and the cumin has an endless aftertaste.

Let's talk about the ingredients first, lamb chops, dried chili peppers, bay leaves, star anise, Sichuan pepper, salt, soy sauce, sweet paste, sesame, black pepper, cumin, wash the lamb chops, put them in a pot and add water to boil the blanched blood water, put them in the pressure cooker, put in dried chili peppers, bay leaves, star anise, Sichuan pepper, salt, boil for 15 minutes, take out and cool, pour in soy sauce and sweet noodle sauce and marinate for 20 minutes, then sprinkle with sesame seeds, black pepper, cumin, preheat the oven at 180 degrees in advance, bake for 5 minutes, turn over and sprinkle spices, and bake for another 5 minutes.

Clean the lamb chops you bought, chop them into small pieces, put them in a pressure cooker, add an appropriate amount of water, add cinnamon and star anise to taste, or you can go to the pharmacy to buy some Chinese medicine and put it inside, and simmer for 30 minutes over medium heat. After simmering, pour it into the pot, add some flour skin or sweet potato powder, a little dried chili, salt, and cook the flour skin over high heat to get out of the pot.

Go buy some marinated packets and marinate the lamb chops for about two hours before taking them out for cooking.

Let me tell you about my experience. I generally choose Ningxia Tan sheep to make lamb chops, and the good choice of mutton is the first step in making delicious. After the lamb chops are washed, they should be soaked in water for 2-8 hours to soak the blood water out, so as not to affect the appetite due to the fishy smell.

When marinating, you generally choose to add green onions, ginger, peppercorns and cooking wine to remove the fishy smell. For dipping sauces, I tend to choose leek flowers, which are more delicious to eat.

1 1 kg of fresh lamb chops put the whole piece into a pot of cold water and boil, skim off the foam, add green onions, ginger slices, salt and cook for 40 minutes, remove and let cool; Fry 3 grams of cumin powder, 8 grams of cooked white sesame seeds, 50 ml of sesame oil and 20 grams of maltose on the side of preheated meat in the oven and mix well into a sauce and brush evenly on the surface of the lamb chops; Put the lamb chops back in the oven until the sauce bubbles, adjust to 180 degrees and bake for another 5 minutes.

I can't make delicious lamb chops, so I usually go to restaurants and eat delicious lamb chops.

Here's how lamb chops are made:

1. Cut the lamb chops into pieces, put them in a pot, add cold water, boil and blanch until the lamb chops turn white.

2. Wash and soak the lion's mane mushroom in clean water for 2 hours, cut off the hard core in the middle, and then put it into the warm water at 40 degrees Celsius and scrub and squeeze it repeatedly to wash off the yellow color of the lion's mane mushroom, and then put it in chicken broth or bone broth and steam it in a pot for 40 minutes.

3. Prepare a casserole, add water, put in the blanched lamb chops, pour in a little cooking wine, add green onions, ginger, and then put in the soaked lion's mane mushrooms, boil over high heat, turn to low heat after boiling, and cook until the lamb chops are 8 ripe.

4. Then put the carrot cubes in the stool ruler, cook until the lamb chops are soft and rotten, add salt and chicken essence, season and continue to cook for 3 minutes, and you can get out of the pot.

Delicious lamb chops can be made with the help of the oven, and the lamb chops should be cooked in advance to taste, and the time should be controlled when grilling, and the use of seasonings and barbecue ingredients should be paid attention to.

There are many different ways to eat lamb chops, it can be used to make braised lamb chops, stewed lamb chops, it can also be used to make soup, and it can also make delicious grilled lamb chops. The grilled chops have an attractive aroma, the meat is fresh and tender, and they are particularly delicious, as long as there is an oven at home, you can make this kind of food, but before cooking, you should clean and cook the prepared lamb chops in advance, so that it can be baked in the oven after it tastes, otherwise it will affect the taste of the lamb chops after they are cooked.

1. Ingredients needed to grill lamb chops

If you want to make delicious lamb chops, you must prepare 1 kg of fresh lamb chops, green onions, ginger, and green onions and cumin powder, as well as chili powder, sesame seeds and other seasonings, but also prepare an appropriate amount of cumin, cooking wine and liquor, as well as a barbecue grill, and then prepare tin foil and oven.

Second, the steps of grilling lamb chops

1. Prepare the lamb chops and wash them with water, it is best to soak them in water for two hours, change the water in time during the soaking process, soak all the blood water in the lamb chops, and finally wash it with water, then put it in the pot with cold water, put the green onion and ginger slices to heat and boil, remove the foam, put in the pepper and cumin and cooking wine, as well as liquor and other seasonings continue to cook, boil for about half an hour, and then put in an appropriate amount of edible salt, boil for 10 minutes.

2. After cooking, take out the dried water from the pot and put it in a clean bowl, sell the prepared barbecue sauce at a loss, give birth to dark soy sauce, cumin powder and chili powder, and chopped sesame seeds and mix them together, and then spread it on the cooked lamb chops.

3. Spread a piece of tin foil on the baking sheet, put the marinated lamb chops directly on the tin foil, cover the lamb chops with another layer of tin foil, and pinch the edges tightly. Preheat the oven for more than 200, put the baking tray in the oven and bake for 20 minutes, take it out, open the tin foil, brush the seasoning of marinated lamb chops again, sprinkle with cumin powder, and then cover the tin foil, put the baking tray back into the oven, continue to bake for 8 minutes, then the lamb chops can be baked, and the tin foil can be eaten after taking it out.

Be sure to choose a mutton chop with relatively uniform meat quality, you need to clean the mutton chops, you must drain the blood water, you need to add some chili noodles and some chili noodles on top of the Nian Hall Cave to marinate, and then you can put it on the oven for baking.

The lamb chops are cleaned first, then placed in a pot, then add star anise, Sichuan peppercorns, cooking wine, green onions. Cook for 15 minutes, then set aside. Heat the oil, put in 8 corners of rock sugar peppercorns, then put in the pure vertical lamb chops and stew for a period of time, add salt, white radish, soy sauce, stew soft and make a stool with a large coarse match.

You can cut the lamb chops first, then blanch the lamb chops, then burn the pot to boil the oil, put the white sand tanqi sugar into the pot and stir until it melts, and then put the mutton into the pot, so that you can make a very delicious sweet and sour short ribs.

1. Ingredients: 3kg of lamb chops, a number of green onions, a number of garlic, a number of ingredients, a number of red peppers, a number of peppercorns, a number of peppercorns, a number of chili powder, a number of salt, a number of monosodium glutamate.

2. First of all, wash the purchased lamb chops and soak them in water for 1 hour to remove the blood stains of the lamb chops. After that, use a bone chopping knife to chop the lamb chops into small pieces for later use.

3. Cut the green onion into small pieces, then cut along the middle line, cut the garlic into thick slices for later use, and prepare the ingredients and red pepper. Chop the shallots and garlic this way to give them a better flavor.

4. Put the pot on the stove and pour water into the pot at the same time, the amount of water can be slightly greater than the lamb chops.

5. Pour the chopped garlic slices, green onions, ingredients and red pepper into the pot.

6. Pour the cut lamb chops into the pot, cook at the same time, and wait for the water in the pot to boil, cover and continue to simmer for about half an hour. Cook lamb chops Don't wait for the water to boil before putting in the lamb chops, let the lamb chops boil with the water.

7. Turn on the water and continue to cook for half an hour, then pour salt, monosodium glutamate, peppercorn, pepper, chili powder and other condiments into the pot, stir well, and continue to cook for 10 minutes.

After the minutes have passed, it is ready to come out of the pan and remove the lamb chops. At the same time, make a dipping sauce, mix a certain amount of salt, monosodium glutamate, pepper powder, pepper powder, chili powder and salt in proportion (no water is added). You can eat it with the cooked lamb chop meat dipping sauce.

1. Lamb chops can be braised, grilled, fried, stewed, taking braised as an example, we can add green onions, ginger, garlic, cooking wine, spices and other things that can cover up, remove the smell of mutton and enrich its flavor in the production process. Just add them while they're boiling, sautéing, and burning.

2. The method of lamb chops is very diverse, whether it is braised or grilled, fried, or stewed, it is very delicious, but which one is more delicious will change due to different people and different tastes.

3. Take braised lamb chops as an example, when we make braised lamb chops, we can use green onions, ginger, garlic, cooking wine, spices and other things to cover up and remove the smell of mutton, and enrich the taste of the mutton.

4. We can add green onions and ginger to boil the mutton after blanching it, then take it out and put in spices and other substances to stir-fry it, and finally season it, add water to simmer for a period of time and reduce the juice over high heat.

Ingredients: 500 grams of lamb chops (chopped). Seasoning:

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 chilies, ginger (sliced), green onion (knot), and cooking wine; Method:1Wash the chopped lamb chops with blood and put them in the pot.

Process: Burning. Taste: Homemade.

Calories: Lower calories.

Ingredients: 500 grams of lamb chops, 12 rock sugar, 3 dried chilies, 5 jujubes (fresh), 25 ml vinegar, 2 star anise, 1 small piece of cinnamon, 2 bay leaves, appropriate amount of ginger, appropriate amount of green onion, a little cooking wine, 1 grass fruit.

Cooking steps:1Wash 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 and stir-fry well.

4.Add the washed star anise, cinnamon, grass fruit, bay leaves, dried chili peppers, 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.

Cooking Tips:

Blanching lamb with a little vinegar can effectively remove the smell.

When frying sugar, add oil and then add rock sugar, and use low heat to avoid over-frying and bitter taste.

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