Asking for ingredients for cooking lamb chops with sheep bones

Ingredients: lamb chops, curry, mushrooms, beer, salt, sugar and monosodium glutamate.

Production method: first put the sheep into the pot, and do not put oil in the pot. Just pour the lamb chops in and stir-fry them over high heat. When the lamb chop is slightly enlarged, add curry (curry can be a little more), salt and sugar, and then pour in beer, which should cover the lamb chop. Just burn it with a big fire. Dry the beer.

Rosemary crispy roast lamb chop

Ingredients: lamb chops (7 bones) 1, rice fragrant 5g, garlic10g, chopped onion10g, bread flour 30g, French mustard10ml, spinach leaves 50g, 3 tomatoes, salt and pepper 6544.

Practice: 1. After the lamb chops are boned and degreased, sprinkle with salt and pepper, and fry and color them for later use.

2. Beat thyme, minced garlic and bread flour evenly with a juicer for later use.

3. Use mustard brush method 1, dip method 2, and bake in the oven 180℃ for 20 minutes.

4. Take out the lamb chops, cut them and arrange them. Garnish with fried potato chips, spinach and tomatoes.

French roast lamb chop

Ingredients: lamb chops with bones

Accessories: crispy skin, egg yolk, beef juice, black pepper sauce.

Cooking time: 1.5 hours

Cooking practice: the lamb chops are fried, covered with crispy skin, brushed with egg yolk, roasted, and added with beef sauce and black pepper sauce.

Taste preference: salty

Roasted lamb chop with spicy red wine

The raw materials are selected lamb chops, pasta and green reeds.

Ingredients Chili sauce Chili powder brown sugar pink wine vinegar tomato sauce brine olive oil red wine

manufacture

1. Mix the ingredients evenly, marinate the lamb ribs, boil the spaghetti in water for half a day or so, and let it cool for later use.

2. Blanch the whole Sichuan green asparagus, cool it, then put the sheep into an olive oil hot pot for frying, add red wine, then fry for 3 minutes on medium fire, preheat the oven, put the half-cooked lamb chops into an oven at 220℃ 15~20 minutes, heat the marinade in fried lamb chops in an oil pan, collect the juice on medium fire until it is thick, take out the lamb chops, and bake/kloc-.

Braised yipin mutton

Ingredients: lamb chops

Accessories: rape

Taste type: homely

Practice: chop the lamb chops into sections, add water, and stir-fry the bean paste, lobster sauce, ginger and onion in the pot. Add water and lamb chops, add dried Chili, Zanthoxylum bungeanum, salt, monosodium glutamate and low-heat cooking wine for 8- 10 hour, put in a bowl, steam in a cage, thicken the vegetables and plate.

Features: bright red color and fresh mutton.

Mutton sparerib vermicelli soup

Raw materials:

500g lamb chops, 50g dried vermicelli, appropriate amounts of onion, ginger, garlic, vinegar and coriander, and a little peanut oil.

Making:

1, wash lamb chops and cut into pieces; Chop onions; Shred ginger; Wash coriander and cut into small pieces.

2. Set the pot on fire, add peanut oil to heat it, add garlic to saute until fragrant, pour in lamb chops and stir fry until dry, add a little vinegar, add a proper amount of water, shredded ginger and chopped green onion, boil over high fire, skim the floating foam, simmer for 2 hours instead, add vermicelli soaked in boiling water, sprinkle with coriander and boil again.

Features: the mutton is fresh and rotten, and the vermicelli is soft and smooth.

10 roasted vanilla lamb chop with mint sauce

Materials: [prepared copies: 3 copies]

200g of dried bread crumbs, 50g of chives, 20g of mint leaves, minced garlic 1 0g, lemon 1 g, five-bone lamb chops1g, 3g of vanilla sauce, 50ml of dry white wine, 5g of sugar/kloc-0, and lemon juice/kloc-0.

Method:

① After the ribs and membranes on the surface of the five-bone lamb chops are removed, cross the fat. Chop mint leaves for later use.

(2) Stir-fry the dried bread crumbs with low fire, add vanilla sauce, chopped green onion, minced garlic, minced mint, lemon juice and butter, stir evenly, spread them evenly on the lamb chops, bake them in the oven until the lamb chops are cooked (the temperature in the meat is between 55℃ and 70℃), take them out and let them stand for 10 minute to 15.

(3) Heat a small saucepan, stir-fry chopped onion and butter, then add chopped mint leaves, boil white wine, squeeze in fresh lemon juice, add sugar and vegetables to boil and adjust the taste, and then add frozen diced butter to the juice and stir well. This is mint sauce.

(4) Dishing: First, put the cooked broccoli in a dish, pour the mint sauce on it, put the vanilla lamb chops on it, or cut the lamb chops of different sizes along the bone seam as needed.

Practice of steak