How to make smoked preserved lamb chops delicious, how to make grilled preserved lamb chops deliciou

1. Spicy fried smoked mutton:

Ingredients. Ingredients: 400g of smoked mutton, appropriate amount of oil, appropriate amount of salt, chili sauce, a little oyster sauce, a little white wine.

Steps. 1. Remove the oil from the pan. Sixty percent hot.

2. Pour the lamb in. Blaze. Stir-fry.

3. Put a little salt. It doesn't take much, the lamb itself is salty.

4. Put a little white wine. Remove the smell of mutton.

5. Get some old godmother chili sauce. Very appetizing.

6. Get some oyster sauce. Continue to stir-fry. After the oil is removed, put it in a bowl.

7. Raise the pot. Boiled water. Steam for 10 minutes.

8. The transparency is very high. Fry off the fat oil. After steaming, it goes well with rice.

Tips: After the lamb is stir-fried in a hot pan, it is recommended to steam for ten minutes.

2. Smoked lamb toasted bread:

Materials. Flour sugar.

20g fresh yeast 100g smoked lamb.

10 cm green onion 25g minced cheese.

1 4 teaspoons sugar to taste ground black pepper.

1/2 tablespoon oil and 1/2 teaspoon salt.

Method. 1. Crush the fresh yeast, add a little warm water (37 degrees) and melt.

2. Add flour, sugar, salt, 1 whole egg and 1 egg white, slowly add the remaining warm water (because the size of the eggs is different and the water absorption of the flour is different, so the warm water cannot be poured all at once), mix well.

3. Knead into a smooth dough.

4. Add 1 tablespoon of oil.

5. Continue to knead for 6-8 minutes and ferment in a warm place.

6. Smoked lamb and green onions finely diced.

7. After heating half a tablespoon of oil in a wok and enlarging the green onions over medium heat, fry until soft.

8. Add the smoked lamb and mix well, add a little black pepper and sugar and mix well.

9. Put it in and let it cool for later use.

10. Ferment the dough to twice the size.

11. Exhaust, knead into a ball, cover with plastic wrap and stand for 15 minutes.

12. Divide the dough into 10 portions and roll it out into a round dough. (At this point, the oven is preheated to 175 degrees).

13. Add the stir-fried filling and minced cheese.

14. Fold the dough in half to wrap the filling, seal it, and then fold the seal into small braids.

15. Beat the egg yolk, brush evenly on the bread, and bake at 175 degrees for 15 minutes until the bread is beautifully colored.

The practice of smoked lamb chops is similar to that of pork chops, first marinate the lamb chops for 3 4 days, put some big ingredients according to your own taste when marinating, wash off the excess salt with cooled boiling water when taking it out, dry the water, and smoke it for 1 2 days.

Here's how to make smoked lamb chops:

Ingredients: 300 grams of lamb chops.

Smoked ingredients: 50 grams of tea leaves, 20 grams of salt, 20 grams of chicken essence, 10 grams of red rice, 50 grams of ginger.

Production Steps:1Blanch the whole lamb chops in water, put them in a pot and add the onion, ginger, carrots, coriander, and peppers until the lamb chops are cooked through, about 40 minutes.

2.After the lamb chops are cooked, take them out, use the steamer without adding water, first put in the tea leaves and fry them slightly, add brown sugar, and immediately put the grate on the lamb chops and cover the pot.

3.To smoke the lamb chops, use a large pot and smoke for three minutes. Be careful of yourself getting smoked when smoking.

Cooking Tips: 1Blanch the lamb chops in advance to remove blood and smell.

2.The smoked sauce can be adjusted according to personal tastes and preferences.

3.Pay attention to the heat and time when smoking lamb chops to avoid overcooking or over-smoking.

The above are the production methods and steps of smoked lamb chops.

1. Ingredients: 500 grams of lamb chops.

2. Auxiliary materials: 150 grams of onion (white skin), 50 grams of eggs, 25 grams of wheat flour.

3. Seasoning: 3 grams of pepper, 100 grams of soy sauce, 100ml of cooking wine. grams, 5 grams of monosodium glutamate, 2 grams of cumin, 5 grams of Sichuan pepper, 15 grams of salt and pepper.

4. Remove the lamb chops and trim them neatly;

5. Put the pot on the heat, add cold water, and bring to a boil;

6. Blanch the hail plum lamb chops and remove them, and wash off the blood foam with water;

7. Put the pot on the heat, add water, soy sauce, pepper noodles, shallots (cut into pieces), cumin, Sichuan peppercorns, and cooking wine;

8. Put the lamb chops in, after boiling the pot, move to the large and small heat and cook for eight years;

9. Dry the lamb chops after taking them out, smear them with thin egg batter, and put them in the oven in a baking tray;

10. Bake for about 20 minutes, take it out and put it on a plate;

11. Sprinkle cumin noodles with pepper and salt.

Ingredients: pork ribs, sauerkraut, garlic, dried chili, ginger, Sichuan pepper, light soy sauce, chicken powder, cooking oil. Prepare chopped pork ribs.

Soak in cold water for 2 hours, change the water 2 3 times in the middle. After soaking the pork ribs, blanch them in a pot. Blanch the ribs, wash and drain.

Preparation of sauerkraut and ingredients. Fill the pot with cooking oil, add dried chili, ginger and peppercorns and stir-fry. Stir the ribs until fragrant.

Stir-fry over low heat until the ribs are slightly browned, then add light soy sauce. <

Ingredients: 500 grams of pork ribs, 300 grams of sauerkraut, 2 garlic roots, 4 dried chilies, 10 grams of ginger, 1 gram of Sichuan pepper, 30 ml of light soy sauce, 1 gram of chicken broth powder, 20 ml of cooking oil.

1. Prepare chopped pork ribs for mu excavation.

2. Soak in cold water for 2 hours, and change the water 2 3 times in the middle.

3. Soak the pork ribs and blanch them in a pot.

4. Blanch the pork ribs, wash and drain.

5. Preparation of sauerkraut and ingredients.

6. Pour cooking oil into the pot, add dried chili, ginger and peppercorns and stir-fry.

7. After stirring out the fragrance, the pork ribs are lowered.

8. Stir-fry over low heat until the ribs are slightly browned, then add light soy sauce.

9. Stir-fry evenly and color.

10. Add plenty of hot water.

11. After the heat is boiled, transfer to the casserole.

12. Cover, turn to medium-low heat and simmer.

13. Simmer for about 40 minutes.

14. Add the previously chopped sauerkraut.

Add chicken powder after a few minutes to enhance the flavor.

16. Finally, add garlic sprouts and cook for 2 minutes to turn off the heat.

1. Ingredients: 2 cured lamb chops, 1 large white radish, several dried chili peppers, 1 pesto, and a little chicken essence. Wash the lamb chops twice with warm water, then chop a few big Sun Qiaozhao pieces, boil them in a pot under cold water, then change the water and boil them again to remove them for later use; Clean the dried chili peppers, cut the wide and fragrant garlic into oblique sections, cut the white radish into 4-5 cm thick segments and divide them into four pieces for later use; Put the lamb chops into the pressure cooker and add water, the amount of water should be more than the lamb chops, and simmer for 15 minutes after steaming; Then add white radish and dried chili pepper to boil, turn to low heat and simmer, do not cover the pressure valve here, stew until the white radish is transparent, remove the dried chili, adjust the chicken essence, put the garlic section to boil.

2. Ingredients: appropriate amount of preserved lamb chops, appropriate amount of hot pot base, appropriate amount of Sichuan pepper, appropriate amount of cinnamon, appropriate amount of star anise, appropriate amount of dried red pepper, appropriate amount of ginger and garlic. Put an appropriate amount of oil in a pot, add peppercorns, cinnamon and star anise and stir-fry until fragrant.

Add garlic slices, ginger slices and dried red pepper slices, and continue to stir-fry over low heat until fragrant. Add the chopped lamb chops, add an appropriate amount of dark soy sauce and hot pot base, and stir-fry evenly over high heat. Pour an appropriate amount of water over the side of the pot, and the water should be just over the lamb chops.

Bring to a boil over high heat, then transfer to a casserole and simmer for about an hour. Cook until the lamb chops are soft and rotten, the soup is rich, and a layer of clear oil is precipitated on the surface, and then you can add coriander and serve on the table.

3. Ingredients: 800 grams of preserved mutton, 500 grams of white radish, 2 grams of Sichuan pepper powder, 20 grams of pickled pepper, 50 grams of bean paste, 20 grams of pickled ginger, 40 grams of ginger and garlic, 20 grams of green onions, 2 grams of pepper, 2 grams of salt, 20 ml of cooking wine. Wash the lamb chops and cut them into pieces for later use, stir-fry the red oil in the hot oil eye bean paste, and stir-fry the pickled pepper and ginger until fragrant.

Add ginger, garlic and green onions. Put in the washed bacon meat, pour in cooking wine, add pepper powder after frying and changing color, add pepper, transfer to the soup pot and add an appropriate amount of water and add salt. Simmer over high heat for 40 minutes, then add the radish and simmer for another 10 minutes, then put it in a small hot pot.

Ingredients: lamb chops, oil, oyster sauce, allspice powder, pepper, cumin powder, light soy sauce, salt, barbecue sauce, sugar, honey, ginger.

1. First of all, wash the lamb chops, put them in a pot and boil over high heat, simmer for about 20 minutes, you can put some cooking wine and ginger to remove the smell;

2. Then the mutton is drained and marinated, stirred with a small amount of salt, oyster sauce, five-spice powder, pepper, a small amount of honey, and a spoonful of sugar, and marinated for 10 minutes.

3. Finally, pour a little oil on the mutton, put it in a baking tray or grill, wrap it in tin foil, bake it in the oven at 200 degrees for 10 minutes, take it out and cool it, open the tin foil, sprinkle a little cumin powder, and then put it in the oven

How to make the marinade for grilled lamb chops.

Marinade: 10 heads of garlic chopped, 1 onion shredded, 1 handful of coriander cut into sections, 1 piece of ginger sliced, 1 small handful of shallots cut into sections, peppercorns, cumin powder, chili powder, black peppercorns, light soy sauce, Shao wine, salt appropriate amounts.

Steps: 1. First of all, we fry the peppercorns and salt together in a wok to make the fragrance, that is, fry the pepper and salt.

2. Handle the lamb chops, add salt and pepper, Shao wine, ginger slices, green onions, shredded onions and coriander to the pot, knead evenly, and then put them in the fresh-keeping room to refrigerate and marinate for more than 12 hours.

Method 1

1.Mix the spices, cheese powder, breadcrumbs, crushed garlic and 30ml oil and set aside;

2.Put 30ml of oil in a large saucepan, heat over medium heat, smear the lamb chops with salt and black pepper, fry on all sides until browned, remove them;

3.lamb chops with mustard sauce;

4.Spread the spice mixture evenly over the lamb chops;

5.Bake in the oven at 190 degrees Celsius for 30-35 minutes (almost 7 ripe), take it out and let it stand for 10 minutes before cutting into cubes and serving.

Tip: Salt can be reduced as the salty cheese powder should be added afterwards.

Method two

1. Finely chop the garlic and rosemary.

2. Mix garlic, crushed rosemary, yellow mustard seed paste, black pepper, salt, olive oil and red wine, and stir well.

3. Drain the lamb chops with kitchen paper (absorb the excess water and moisture before the lamb chops can be roasted and colored), and evenly coat the mixed seasoning on both sides.

4. Cover with plastic wrap and refrigerate and marinate for about 3 hours.

5. Brush a baking tray with a layer of oil.

6. Slice the potatoes and onions (about 1cm thick), spread them in a baking dish, sprinkle with salt and black pepper to taste.

7. Then put the marinated lamb chops. Cut the tomatoes in half and place them in the gaps with a few sprigs of rosemary.

8. Preheat the oven to 230 degrees, put the baking tray in the middle layer, and bake for about 25 minutes.

Material. Ingredients: lamb chops & 40; Cosco has to sell, to be small not fat& 41; , breadcrumbs, yellow mustard

Fresh spices: basil, rosemary, thyme, parsley

Method. 1. Cut the lamb chops into pieces and marinate them with black pepper and salt;

2. Put it in a frying pan and fry it in a small amount of butter for half cooking;

3. Coat with yellow mustard sauce;

4. Mix the four herbs with crushed bread crumbs and stick them to the coated lamb chops;

5. Bake in the oven at 400F until the bread crumbs are a little browned.

Cut the lamb chops, wipe off the blood with a kitchen paper towel, sprinkle with a layer of peppercorn powder and then a layer of cumin powder.

Mix the soy sauce and cooking wine in a large bowl at a ratio of 4:5 and marinate the lamb chops.

Preheat the oven at 190 degrees and place the lamb chops. Roast for about 40-60 minutes depending on the degree of aging of the meat you like.

Hello, you can adjust the proportion of spices and marinate the lamb chops for a while, and then put them in the oven or grill them over charcoal.

Ingredients: 800g lamb chops, 100g onion

Excipients: 10g of cumin powder, 2 tablespoons of salt, 5g of paprika, 2g of pepper Steps: 1Preparation.

2.Cut the lamb chops and remove the desired amount.

3.Use a fork to tie the lamb chops with a lot of small holes.

4.Peel and shred the onion.

5.Add shredded onions, chili powder, cumin powder, pepper, salt and a pinch of water.

6.Mix well together.

7.Wear disposable gloves, evenly spread the mixed marinade on both sides of the lamb chops, wrap the lamb chops with a plastic bag, and massage the lamb chops many times through the plastic bag to make the lamb chops more flavorful.

8.Pour the remaining marinade into a crisper bag and wrap it with the lamb chops.

9.Place in the refrigerator for 12 hours to marinate.

10.Before grilling the lamb chops, take out the marinated lamb chops one hour in advance, preheat the oven at 200° for 5 minutes with the up and down function, wrap the marinated lamb chops and onion pieces together in tin foil, and wrap the foil around the foil tightly.

11.Place on the grill and bake at 200°C for 50 minutes.

12.Remove the lamb chops, remove the tin foil and sprinkle cumin powder on both sides.

13.Continue to bake at 250°C for about 10 minutes, and the appearance will be crispy and brown.