A list of the contents of this article:

The usual practice of lamb chops

Main ingredient: 500 grams of lamb chops. Excipients: 250g carrots, 2 slices of tangerine peel, 15g ginger, 2 star anise, 1 pinch of pepper, 1 small piece of cinnamon, 3 grams of salt, cooking wine 10ML. Prepare the material, peel the carrots and cut into pieces. Wash the lamb chops and soak them in water for 30 minutes.

Soak lamb chops in cold water for two hours to remove blood and odor. Cut along the two ribs, and then cut the lamb chops into uniform blocks. Add cold water to the pot, pour lamb chops into cold water, add spring onions and ginger, pepper and high spirits to remove fish. turn on high heat and spoon when you see blood foam. Pick out the spring onions, ginger and pepper and wash the lamb chops with hot water. After washing, drain the sheep into a casserole and add enough water.

Raw materials: lamb chops, potatoes, green peppers, spring onions, ginger, salt, white sugar, white pepper, cooking wine, light soy sauce, soy sauce, chicken powder, sesame oil, ingredients, cinnamon, dried pepper, jujube. Wash the lamb chops, soak in water for half an hour to remove the blood, then blanch the water to float foam, control dry and chop into small pieces. Add a little white pepper, cooking wine, a little light soy sauce, grasp and marinate for 15 minutes, then sprinkle with a little dry starch.

Practice: cut lamb chops into small pieces, wash them, and blanch them. Cut the white radish into pieces. Bring the casserole to the boil and add all the ingredients. Boil over high heat for 15 minutes. Turn to low heat and cook for 2 to 3 hours. Season with salt before coming out of the pot. Cumin lamb chop materials: cumin, salt, chili, cooking wine, sliced ginger, spring onions. Practice: wash the lamb chops and cut them into pieces.

How can stewed lamb chops be delicious and simple?

Wash lamb chops, blanch lamb chops with boiling water, add a few slices of ginger and green onions, pour in a little cooking wine, boil James water for 2-3 minutes, do not cover the pot, let the fishy smell of lamb chops evaporate, then fish it out, pour out the water, and repeat the water.

Right amount of lamb chops, right amount of rape oil, right amount of salt, right amount of soy sauce, right amount of cinnamon, right amount of spring onion, ginger and garlic, right amount of star anise, right amount of pepper, right amount of pepper, right amount of taste. Method: soak the lamb chops to remove the blood, rinse thoroughly and put them in a frying pan. Add the right amount of cold water, the water should not pass the lamb chops, bring to a boil. After the fire is boiled, turn to medium heat and cook for 5 minutes. Wash the cooked mutton, wash the blood foam, drain the water and set aside.

The way to stew lamb chops is as follows: wash and chop lamb chops and soak them in clean water to remove blood. Add water to the lamb chops, add sliced ginger, green onions and cooking wine, remove the lamb chops and set aside. Add water to the pan, put in the blanched lamb chops, add sliced ginger, green onions, cooking wine and white pepper, bring to a boil and simmer for 1 hour. After taking out the lamb chops, you can add the right amount of salt and white pepper to taste and enjoy.

Buy fresh lamb chops. Choose lamb chops with full meat, bright red color and a certain amount of fat, so that the stewed meat is more tender and juicy. Deal with the lamb chops first. Cut the lamb chops into blocks, each about two to three centimeters thick. Then marinate with salt, pepper, monosodium glutamate and other seasonings for 30 minutes to 1 hour to improve the delicacy of lamb chops. Get the vegetables ready.

If the stewed lamb chops want to be delicious and tasteless, the key lies in the treatment before stewing and the seasoning in the stewing process. First of all, the treatment before stewing is very important. Lamb chops need to be soaked in cold water for a period of time to remove blood and part of the smell. When soaking, you can add a little liquor and salt, which can better remove the smell. After that, blanch the lamb chops and remember to put cold water into the pot so that the blood inside the lamb chops can be fully released.

500 grams of mutton, 25 grams of spring onions, a little green radish, 25 grams of parsley, monosodium glutamate, salt, ginger, vinegar, pepper.

How do you make lamb chops?

1. How do you cook lamb chops? Teach you 5 kinds of delicious lamb chops! Pan-fry lamb chops with garlic. Rinse lamb chops with water and dry with kitchen paper. Slice the butter, peel the garlic and slice.

2. Wash and chop lamb chops, wash radish and cut into pieces, wash coriander and cut into sections. Add water to the pot and boil, add lamb chops and radish to boil, remove and set aside. Heat the wok with oil, stir in the spring onion and ginger, add chili sauce, red dates, soy sauce, sugar, pepper and some water, bring to the boil, add lamb chops, simmer until cooked, thicken with water and starch, sprinkle with coriander, stir well and remove from the pan.

3. Cut lamb chops into small sections and wash them, blanch water in cold water for 5 minutes, skim off foam, remove and drain. Cut the ginger into pieces and cut the green onion into circles. Add lamb chops in the pot, re-add water to lamb chops, add ginger, pepper, green onions, star anise, tangerine peel, bring to a boil, cover and simmer for 2 hours. Remove and sprinkle with cumin powder.

How do lamb chops taste good?

To make lamb chops taste delicious, you can try the following ways: pickling lamb chops for a period of time, marinated with salt, pepper, garlic, rosemary and other seasonings can increase the delicacy of the meat and make the taste more tender. Baking: put the pickled lamb chops in a preheated oven and bake at medium to high temperature. Lamb chops can be flipped at intervals during the baking process to ensure uniform heating and achieve the effect of external coke and tender inside.

Pickling: wash the lamb chops and dry them with kitchen paper towels. Then spread a layer of marinade evenly on the lamb chops, using seasonings such as garlic, salt, black pepper and rosemary. Put the pickled lamb chops in a fresh-keeping bag, seal, refrigerate and marinate overnight, allowing the seasoning to fully seep into the meat. Fried: take the pickled lamb chops out of the refrigerator and let them warm to room temperature.

The way to stew lamb chops is as follows: wash and chop lamb chops and soak them in clean water to remove blood. Add water to the lamb chops, add sliced ginger, green onions and cooking wine, remove the lamb chops and set aside. Add water to the pan, put in the blanched lamb chops, add sliced ginger, green onions, cooking wine and white pepper, bring to a boil and simmer for 1 hour. After taking out the lamb chops, you can add the right amount of salt and white pepper to taste and enjoy.

If the stewed lamb chops want to be delicious and tasteless, the key lies in the treatment before stewing and the seasoning in the stewing process. First of all, the treatment before stewing is very important. Lamb chops need to be soaked in cold water for a period of time to remove blood and part of the smell. When soaking, you can add a little liquor and salt, which can better remove the smell. After that, blanch the lamb chops and remember to put cold water into the pot so that the blood inside the lamb chops can be fully released.

A complete collection of lamb chops (5 of the most delicious lamb chops)

1. Heat the pan and put in the butter. When melting, deep-fry the lamb chops until colored on both sides. Eat while it is hot. Braised lamb chops raw materials: 750 grams of lamb chops, 100 grams of radish, red dates, green onions, ginger, coriander, soy sauce, pepper, chili sauce, salt, cooking wine, monosodium glutamate, peanut oil, water starch. Production: wash and chop lamb chops, wash radish and cut into pieces, wash parsley and cut into sections.

2. Soak the lamb chops in cold water, remove and control the dry water, put them into a soup basin, mix well with cooking wine, light soy sauce and chicken powder, massage with your hands, make it easier to taste, cover with plastic wrap and marinate for about an hour. After pickling, drain the marinade, place it on tin foil, wrap it one by one with tin foil and wrap it strictly.

3. How to cook lamb chops? Teach you 5 kinds of delicious lamb chops! Pan-fry lamb chops with garlic. Rinse lamb chops with water and dry with kitchen paper. Slice the butter, peel the garlic and slice.

4. Roast lamb chops: 1000 grams of lamb chops, 10 beans (white), 100grams of carrots, right amount of chopped black pepper, right amount of cumin, 3 grams of salt, 1 spring onion, 5 grams of ginger, 1 spoon of peanut oil. Practice: wash the lamb chops, too long, and chop them in half from the middle. Shred spring onions and ginger, beat garlic flat, add salt and marinate for more than 12 hours.

5. Lamb chops are a very delicious dish. Here are several common lamb chops: roast lamb chops: ingredients: lamb chops, salt, black pepper, olive oil, garlic, rosemary:-marinate lamb chops with salt, black pepper and olive oil for about 30 minutes. Spread garlic and rosemary on the baking pan and put the sheep on top. -preheat the oven to 200 degrees Celsius and bake the lamb chops for about 15-20 minutes until cooked and crispy.

6. How to make lamb chops? roast lamb chops are washed and chopped into small pieces and pickled with salt and cooking wine. Prepare cumin grains, onion strips and potato chips and marinate them with lamb chops. Put the pickled lamb chops and side dishes on a baking pan and bake at 200 degrees for about 40 minutes. Wash and cut lamb chops with cumin, add cooking wine and sliced ginger in cold water to remove fishy. After the stew is done, remove and dry the water.

How to cook lamb chops is delicious

Wash and chop lamb chops, wash radish and cut into pieces, wash parsley and cut into sections. Add water to the pot and boil, add lamb chops and radish to boil, remove and set aside. Heat the wok with oil, stir in the spring onion and ginger, add chili sauce, red dates, soy sauce, sugar, pepper and some water, bring to the boil, add lamb chops, simmer until cooked, thicken with water and starch, sprinkle with coriander, stir well and remove from the pan.

Braised lamb chops: lamb chops, garlic cloves, rock sugar, cooking wine, soy sauce, salt, pepper. First chop the lamb chops into small pieces, after washing, add cold water to the pot and bring to the boil, then skim off the foam, then fish out the lamb chops and drain. Heat a little oil in the pan, stir-fry in rock sugar until it melts reddish, add lamb chops, stir-fry and color. Add cooking wine and pepper and stir-fry well, stir-fry until lamb chops are sauce-red.

Cut the lamb chops into 2-3 cm long segments and soak in clean water for an hour. Add a spoonful of cooking wine and a few slices of ginger to the pot in cold water, remove the flavor, cover it with water, and then remove it and wash it. Heat the oil and add spring onions, ginger and pepper to stir-fry the flavor. Add washed lamb chops, add chicken essence, oyster sauce, salt and white pepper, add soy sauce, rock sugar and submerged mutton in boiling water. Wash the carrots, peel and cut the hob.

Prepare the right amount of sheep, onion and ginger, oil, salt, sesame, chili powder, cumin powder and starch. Wash lamb chops and cut them into pieces, blanch them with cold water, put onions and ginger in the pot, add the right amount of cooking wine, scald and remove, rinse with cold water. Wrap it with starch and deep-fry in a frying pan at 50% oil temperature. Fry it for a while and fish it out. Keep the oil in reserve. Leave the bottom oil in the pot, add sesame, cumin, chili powder, chili noodles, thirteen fragrances.