Chinese Food
Grilled spareribs with cumin
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In the autumn of 2012, two consecutive trips to the northwest not only let us enjoy the beautiful scenery of herds of cattle and sheep in Inner Mongolia prairie, but also left us the most profound impression. It's all kinds of Northwest food. Whether it's snacks, staple food or hard dishes, or boiled, roasted or roasted, it's all with its unique northwest flavor and wonderful taste. It's moved our picky taste buds. Especially in the Inner Mongolia prairie. The scene of people eating meat and drinking wine in the yurt has been deeply left in our memory. In the new year, make the most grassland style cumin roast lamb chops for your family. A large number of cumin is added, which makes the lamb chops have a strong northwest flavor. The burning fragrance brought by the roasting is also absolutely tempting to everyone's taste buds. Let this dish also blow a strong northwest wind for our new year's dishes.
Cooking ingredients
Cooking Steps
Step1:Wash and dry the lamb chops. Poke small holes in the thick part of the meat with the tip of the knife to facilitate the tast
Step2:Salt, pepper powder, five spice powder and onion, ginger and garlic powder mi
Step3:Spread on both sides of the lamb chop and marinate for 24 hours
Step4:Sprinkle the chili powder and cumin on the lamb chops evenly. If the taste is heavy, sprinkle more
Step5:Wrap the lamb chops in tin paper and put them in the baking tray
Step6:Preheat the oven to 200 ° C. place the lamb chops in the oven for about 50 minutes
Step7:Then turn on the tin paper. Raise the oven temperature to 220 ° C. bake both sides for 5 minutes.
Step8:When baking lamb chops, you can make side dishes at the same time; peel and cut potatoes into pieces. Cut the red onion in half
Step9:Put the potatoes in water and cook for 56 minutes, about 67 minutes. Remove and drain
Step10:Put a little oil in the pan. Stir the potatoes and shallots in a small heat until golden. Stir in salt and pepper.
Cooking tips:There are skills in making delicious dishes.
