Grilled lamb chops technique, how to cook grilled lamb chops

Cooking skills. First of all, you should buy serious good mutton in terms of ingredients, and only good ingredients can be interpreted in the most primitive way.

The onion not only goes to the fishy smell of the mutton, but also will be fragrant, as for the pepper water, it is actually the leftover of the mutton filling after I mixed it, and it can't be ruined, so I pour a piece of pickle here, which can be regarded as a casual pickle, but only if it plays a good role, there will be no ***, Sichuan pepper is also a perfect match for mutton, there are these two things, there is no need to use any cooking wine, liquor and other blunt things to remove the fish.

When marinating lamb chops, put a little more salt, because after a few hours of marinating, a lot of water will come out, and the salt will run away a lot, and then when baking, the moisture will come out, and it will run away a lot, so put more salt when marinating, and then sprinkle a little salt on the surface when it is almost baked, so that the taste is enough, if the original grilled lamb chops are not salty enough, then there is no need to eat.

The time to marinate lamb chops depends on the size of the lamb chops, and onions and peppercorns are placed according to personal preferences.

If you want the taste of cumin, then it is best to fry the cumin a little and then mash it, so that the taste is particularly good, it can be regarded as stimulating, and the taste is much stronger than throwing the whole cumin directly and roasting it.

If the lamb chops are relatively large, then the temperature of the upper and lower fire in the oven should be slightly lower, and the roasting time should be appropriately extended, otherwise the color on the outside will be beautiful, and the inside will still be raw, and when the inside is cooked, the outside will be dark, so the temperature and time of the oven should be adjusted accordingly with the weight of the mutton.

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Ingredients: 500 grams of lamb chops.

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

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

The characteristics are charred on the outside and tender on the inside, and the meat is rotten and fragrant.

Production step 1: first remove the lamb chops and trim them neatly;

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

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

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

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

6. Dry the lamb chops for a while, smear them with thin egg batter, and put them in the oven in a baking tray;

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

8. Sprinkle cumin noodles with pepper and salt.

Tips for making egg batter: A paste made with eggs and flour.

Grilled lamb chops. Ingredients: half a catty of lamb chops, two tablespoons of sweet noodle sauce.

Ingredients: 1/2 green onion, ginger, curry powder, cumin powder, salt, sugar, cooking wine, green onion, ginger and garlic powder.

Method 1: Wash the lamb chops;

2. Marinate the lamb chops with all ingredients, preferably overnight;

3. Take out the lamb chops and massage them two to three times during the marinating process to better absorb the flavor;

4. Dry the marinated lamb chops, wrap them in tin foil and put them in the oven at 180 degrees for 40 minutes; Then open the foil and continue to bake and color.

Method 3. Ingredients: 1 slice of Inner Mongolia lamb chops (about 1500 grams).

Seasoning: 30 grams of onion, 30 grams of fresh ginger, 10 grams of Sichuan pepper, 10 grams of Sichuan pepper, 20 grams of fennel, 20 grams of cumin, 30 grams of carrots, 30 grams of celery, 20 grams of coriander, 50 grams of salt, 40 grams of monosodium glutamate, 100 grams of secret lamb chop sauce.

Method: 1) Add 7 kg of water to the pot, put the lamb chops to boil and remove the foam, add green onions, ginger, Sichuan pepper, fennel, cumin, carrots, celery, coriander, salt, monosodium glutamate, cook for 30 minutes over medium heat, and remove them.

2) When the oven temperature rises to 250 degrees and the bottom temperature is 200 degrees, put the lamb chops and bake them for 8 minutes, take out the lamb chops and brush them with a layer of secret lamb chop sauce, and bake them for another 2 minutes.

Secret lamb chop sauce recipe:

6 grams of pepper noodles, 10 grams of chili noodles, 10 grams of cumin noodles, 5 grams of salt, 5 grams of monosodium glutamate, 3 grams of thirteen spices, 4 grams of dried ginger noodles, 3 grams of honey, 40 grams of Bohu spicy sauce, 10 grams of chili red oil, 10 grams of Sichuan pepper oil, 10 grams of cold boiled water, put them in a container, mix thoroughly.

Lamb chops are rich in protein and contain a variety of vitamins and a variety of trace elements. There is very little fat in lamb chops, so female friends who love beauty don't have to worry about gaining weight after eating lamb chops. Lamb chops are warm food.

Eating lamb chops in winter can increase body heat and help the body fight off the cold. Lamb chops help in the repair of the gastrointestinal mucosa. Eating lamb chops regularly can help digestion and have an anti-aging effect.

Lamb chops have a good ** effect on tuberculosis, bronchitis, asthma, anemia and other diseases. Lamb chops also have the effect of tonifying the kidney and strengthening yang. Men with insufficient qi and blood, kidney deficiency and yang deficiency can eat lamb chops to recuperate. "

Ingredients needed: enough lamb chops, enough peppercorns, a handful of cumin, half an onion, an appropriate amount of chili flakes, an appropriate amount of salt, and an adequate amount of cooking oil. Specific production methods and steps:

The first step is to soak the peppercorns in water, take them out to dry after soaking, then clean the onions with clean water, and then use a knife to cut the onions into shreds for later use, and then pour the soaked peppercorns and water into the bowl with the onions, and then add an appropriate amount of salt to the bowl and stir it well. The second step is to take out the purchased lamb chops, clean the lamb chops with water, and then put the lamb chops into the onion and peppercorns, mix well, pay attention to stir and knead for a while, so that the lamb chops are delicious. The lamb chops are then marinated, which takes about two and a half hours to marinate.

The third step is to prepare a handful of cumin grains, then turn on low heat, fry the cumin grains for about half a minute until the fragrance is fragrant, and then mash the cumin grains for later use. Fourth, turn on the oven again, turn on 200 degrees for preheating, about ten minutes, then brush a layer of cooking oil on the baking sheet, or spread a layer of tin foil, remove the peppercorns and onions on the marinated lamb chops slightly, and then put the lamb chops into the baking tray and bake them in the oven for about half an hour. Step 5: After baking, take the lamb chops out of the oven, brush the cooking oil on both sides of the lamb chops, sprinkle a small amount of mashed cumin powder on the lamb chops, add a little salt, continue to bake in the oven for about ten minutes, and finally put chili noodles on the lamb chops, and then bake them in the oven, and you can take them out and eat them after about two minutes!

Here's how to grill lamb chops:Tools Ingredients: 1000 grams of lamb chops, appropriate amount of oyster sauce, appropriate amount of cumin, appropriate amount of chili powder, appropriate amount of light soy sauce, appropriate amount of onion, appropriate amount of salt.

1. Rinse the lamb chops and soak for 1 hour.

2. Wash the lamb chops and dry them to control the dry moisture, and then use a sharp knife to tie many holes on the lamb chops, so that it is easy to marinate and taste.

3. Put the food bag on the plate and put the lamb chops.

4. Add shredded ginger and onion to the bottom of the sedan chair, add oyster sauce, light soy sauce, salt, cumin and chili powder.

5. Tie the food bag, knead the lamb chops through the food bag to make the seasoning more evenly covered with the lamb chops, then cover with plastic wrap and marinate for 2 hours, turning over halfway.

6. Place the marinated lamb chops in a baking tray on a tin foil.

7. Spread the lamb chops on top and wrap the tin foil, and wrap them tightly all around to avoid running out.

8. Preheat the oven at 200 degrees.

9. Set up for 40 minutes.

10. Take out the baking tray and open the tin foil.

11. Sprinkle with cumin and chili powder and continue to bake at 200 degrees for 20 minutes.

Here's how to grill lamb chops:Ingredients: lamb chops, barbecue season, liquor, etc.

1. Soak the lamb chops in water, soak out the blood and water inside, and remove the filtered water.

2. Sprinkle with spicy barbecue material, knead the rock punch repeatedly to let it absorb the flavor, then seal the fresh-keeping bag, and refrigerate and marinate for more than 10 hours.

3. Take out the marinated lamb chops and warm them up for a while. Heat a cast iron frying pan, add a little oil, over medium heat, first stand up the lamb chops, fry the greasy side for 1 2 minutes, then lay flat and continue to fry over medium heat for 1 and a half minutes.

4. Pour the white wine along the edge of the pot and let the heat simmer for about 10 seconds.

5. The fire was extinguished and turned over, and the crude letter continued to fry for a minute and a half. Turn off the heat and let the lamb chops stay in the hot pan for about 2 minutes, the residual temperature of the pan will allow the lamb chops to continue to mature, and when cooked, they can be served. Frank Celery.

Secret cumin grilled lamb chops.

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 aphrodisiac, replenishing deficiency and warmth, and is suitable for men's regular consumption.

Ingredients. Lamb chops.

250g cumin granules.

10g excipients.

Salt 2g chili powder to taste.

1 tablespoon sweet paste.

1 tablespoon of sugar. Pepper 2 g

Appropriate amount of green onion and ginger. 1 tablespoon cooking wine.

Preparation of cumin powder 2g cumin grilled lamb chops.

Choose fresh lamb chops.

Soak the washed lamb chops in water to remove the blood from the lamb chops.

Add all the marinade and knead evenly.

Place the seal in the refrigerator for more than 8 hours.

Remove the marinated lamb chops and place them on a baking sheet lined with tin foil.

Cover the lamb chops with a piece of tin foil and seal them all around. Put in the oven at 200 degrees for 50 minutes.

Then take cumin powder, chili powder, salt, stir well, and set aside.

Take out the roasted lamb chops, sell them evenly, sprinkle them with cumin chili salt powder, and then put them in the oven to bake the surface dry. 200 degrees for 20--30 minutes.

At this time, eating mutton on the hour is the best way to resist the cold of spring. As the saying goes, "Eating mutton and ginseng in winter will also strengthen your body in spring, summer and autumn." According to the "Compendium of Materia Medica", mutton "warms up the deficiency, replenishes the qi, appetizes the strength, and benefits the kidney", which is a good product to help Yuanyang, replenish essence and blood, and benefit strain.

Eating mutton often is very beneficial to improving people's physical fitness and disease resistance.

Here's how to grill lamb chops:

Tools: lamb chops, potatoes, carrots, ginger, sesame oil, white sesame seeds, cumin, five-spice powder, chili flakes, salt, lemon honey, knives, pots, baking sheets, tin foil, ovens, bowls, plates, brushes.

1. Prepare the lamb chops and clean them. The lamb chops can be grilled whole, or they can be cut off like I did, one by one, I think the whole grill is more enjoyable, but the pot is not that big, so I still cut it in advance.

2. Add enough water to the pot, cover the lamb chops, put ginger slices, and boil.

3. After the heat boils, skim off the foam, add a spoonful of salt, and continue to cook for about 30 minutes. Salt is placed in a pot and boiled for an acre, which can make the lamb chops flavorful. If you don't want to put it in advance, you can also put it in the sauce that you brush at the back.

4. Spread a piece of tin foil on the baking sheet, peel and cut the Tuchihong beans and carrots into hob pieces and spread them on the baking sheet.

5. Take out the boiled lamb chops, let them cool, then put them on the baking sheet, stack them on top of the potatoes and carrots, put them in the oven, 230 degrees, and bake for 20 minutes.

6. After baking for 20 minutes, take out the baking sheet, at this time the surface of the lamb chops is slightly yellow, but the taste is already very fragrant.

7. Mix a bowl of Xundan and sauce, and put sesame oil, white sesame seeds, five-spice powder, cumin grains, and lemon honey. Honey can be replaced by other varieties of honey or maltose or ordinary brown sugar and white sugar, which has a sweet taste and can help add flavor and color to the ingredients.

8. Brush the sauce evenly on the lamb chops, two of which I brushed with a little chili oil, sprinkled a little chili noodles, put them in the oven, continue to 230 degrees, bake for about 6 minutes, and the fragrant roasted lamb chops are ready.

Lamb chops, cumin powder, paprika.

Salt, ginger, cinnamon.

Star anise, peppercorns, oil, cooking wine.

1.Wash the lamb chops, put ginger slices, cooking wine, star anise, cinnamon, peppercorns, salt and water over the lamb chops, boil over high heat and turn to medium-low heat for 20 minutes.

2.Drain the mutton and let it cool, spread the salt evenly all over the lamb chops, then rub cumin powder, chili powder, oil again, and marinate for half an hour.

3.Cover a baking tray with a layer of tin foil, wrap the marinated lamb chops in another sheet of tin foil (to prevent the loss of sheep drainage), and bake in the oven 220 for 20 minutes.

4.After 20 minutes, open the tin foil and take out the lamb chops, take out the baking tray and brush a little oil, sprinkle cumin powder, salt and chili powder, 220 Continue to bake for 15 minutes.

5.The lamb chops are sizzling with oil during the grilling process, which is too tempting After 15 minutes, take it out and serve.

This good lamb chop, charred on the outside and tender on the inside, has a crispy taste, and with the aroma of cumin, it is definitely a good dish to accompany the wine.

Rice cooker + pan.

You don't need a drop of water, you don't need a drop of oil, you can make a crispy, juicy grilled lamb chop!

The trick to taste good is to simmer the lamb thoroughly, let it cool before roasting.

1.Cut the radish into thick slices, poke the small hole with chopsticks, spread it on the bottom of the rice cooker, and place the washed lamb chops.

2.Put half a bowl of cooking wine, 5 star anise, a little Sichuan pepper, ginger slices, and garlic into the rice cooker, and then add an appropriate amount of salt, soy sauce, and oil to give the mutton a bottom taste.

3.Press the rice cooking button, and during the cooking process, the white radish will absorb the smell of the lamb chops. (There is no need to put water, the water content of white radish is high, and water will come out when cooking).

4.After boiling and tripping, after the lamb chops are put out and cooled, put them in a pan and fry them slowly over low heat (no need to put oil, the lamb chops themselves contain a certain amount of fat), pay attention to turn over and do not fry the paste.

5.When both sides are slightly browned, sprinkle cumin powder, pepper and chili powder and fry them together, fry them well, and sprinkle white sesame seeds and chopped green onions to garnish.