Mutton is a good ingredient for the early autumn tonic. The people of the capital like to eat mutton mutton. The Shandong people's red mutton is a must. The Xinjiang people's roast lamb is the best. The Shanghai people's family will burn the mutton, and the northeastern people's mutton stuffing dumplings. good to eat. You see, people in these areas like to eat lamb. Does the western people also eat lamb? It is necessary that the lamb chops are regulars on the western table. The lambs are fat and thin, and the texture is soft. It is especially suitable for simmering, burning and stuffing. Western housewives have their own lamb chops. Let's eat the mutton stewed lamb, want to change the taste, and can't make charcoal grilling at home. What should I do? Xiaofan recommended fried lamb chops, fresh and oily, easy to taste and easy to mature, but also remove the smell of lamb, do not have a flavor. Today, I will introduce you to the savory lamb chops made from the sauce and seafood sauce in the series of Huang Jihuang. It is easy to learn and the sauce is versatile. Production tools: induction cooker, pan. Suitable for the crowd: friends who like to eat lamb, carnivores, people who need tonic in the fall. Actual evaluation: One bite is very tender, there is juice, the taste is very fresh, and the taste is moderate, it feels suitable with rice or red wine. There is actually a feeling of eating a barbecue, magical. Climb your life and explore the joys of life. For sauces and seafood sauces, please visit: Huang Jihuang Tmall flagship store, look for authentic marks, the taste is guaranteed.
Marinated: Marinate the lamb chops with 1 bag of seafood sauce + 1/2 tbsp sauce + 20 g cumin powder, about 10 minutes
Prepare vegetables: Wash potatoes, peel and cut large pieces; chopped green onion leaves chopped, scallion cut off, spare
Deep-fried: hot pot hot oil to 80%, adjust the small fire, add potatoes to quickly fry, golden surface, remove
Frying: keep the bottom oil in the pot, heat it again on medium heat, put in the lamb chops, season the shallots during the frying process.
Wobble plate: the front and back of the lamb chops are fried for 5 minutes, you can turn off the fire, put the plate with the potatoes, and then sprinkle a chopped green onion
1. The time of pickling the lamb chops is based on the individual's taste requirements. If you want to eat more mouth-water, within half an hour; if you want to eat more mutton flavor, you can take 10 minutes. 2, when frying potatoes, you can pour more oil and slow-fried, you can also use the right amount of fried potatoes, remember small fire. 3, fried lamb chops also require a small fire, the fire mutton is old, the taste is very poor, time is not too long, 5 minutes is already cooked.