Chinese Food
Fried Lamb Chop
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By this season, it's time to eat mutton. This time I have something I haven't eaten before. I learned it from a French chef. I don't know what to call it. It's fried and baked anyway. Let's call it that. Yellow sauce, yellow mustard, is more acceptable than Japanese green mustard. Well It's the material that Zhang Manyu got while eating steak in the evening of Liang and Zhang in the movie in the mood for love. It's a bit like a beautiful woman. It's not easy to eat but also more beautiful than yourself. It's usually a little guilty when eating. The lamb chops in Western food should have a row of ribs. They are cool and good-looking. But I can't buy it at all. I even went to a butcher's shop early in the morning and wanted to buy a lamb chop when someone didn't cut the meat. As a result, the human seller didn't cut the meat like that at all. It was either like pork chops or the pure meat after the ribs were removed. It was impossible to saw a segment
Cooking ingredients
Cooking Steps
Step1:This is the mutton. On the right is the sheep's belly. In the middle is the ribs. On the left is the ridge. I used half of it this time. The left half. About sixty Liang.
Step2:Prepare the marinade. Half black and half white pepper. Add the caraway seeds. Stir fry them over low heat. Grind them into powder.
Step3:Make the mutton into two parts. Spread the spices and salt evenly, spread them evenly and marinate them.
Step4:Prepare other ingredients - bread crumbs, butter, 20g, chopped shallot, garlic, rosemary.
Step5:Ready to start. Preheat the oven 180 degrees. Put a piece of tin paper on the baking plate. It is mainly to prevent the soup from flowing onto the plate. If your baking tray is not sticky and greasy, you can avoid tinfoil. Heat a thick frying pan over high heat until it is smoking. Pour in a little oil. Put in mutton. The fat side is downward. Sigh again. It's not beautiful. How beautiful the western style lamb chops are~
Step6:Fry for a minute. Turn over. Add garlic and butter. Sprinkle with rosemary. At this time, the juice from the meat is mixed with the melted butter. It will have a very fragrant taste. Use a small spoon to scoop up the oil and pour it on the meat. You can turn over the noodles again.
Step7:When the color of the lamb is beautiful, take it out and put it in the baking tray. Then burn the oil on the meat. In oven. Middle layer. 200 degrees. Bake for 15 minutes.
Step8:Stir fry the crumbs while baking. Heat up the pan. Put the crumbs, scallion and spice powder in the pan. Stir fry until the crumbs are crispy yellow. Set aside.
Step9:Take out the roasted mutton. Relax for 8 minutes. Then evenly spread mustard on the larger noodles. Don't eat the ones you don't like. Less. After plastering, evenly smear the surface of mutton with crumbs. Press it gently and stick it firmly.
Step10:That's OK. Slice. Open. Yellow mustard is sour and spicy. It's not as spicy as Japanese green mustard. It's easy to accept. I like it. This is how mutton is cooked. It's 67% ripe, I think. It's very tender. It's baked until it's crispy. Plus the bread crumbs stained with fried crispy, it's the taste of tender outside crispy and inside crispy. It's really western. Butter, rosemary, mustard I use goat meat which tastes like sheep. Basically, I can't eat mutton.
Step11:In short, the taste is very western. If you prefer transmissio
Cooking tips:There are skills in making delicious dishes.
