Wellington Lamb Chop(hui ling dun yang pai )

Wellington lamb chop method:

Raw materials for making Wellington lamb chops:

200g lamb chops, 100g pastry, 200g milk, 120g potato flour, 20g garlic meat, a whole garlic, 10g green pepper, red pepper, white radish and carrot, 15g vinegar sauce, 15g French granular mustard and 100g olive oil (20g oyster sauce).

Steps for making Wellington lamb chops:

1. First put the whole garlic into the oil and cook it well. Then boil the garlic meat thoroughly with water. Make 10 grams of mud and let the other 10 grams flow.

2. Fry the lamb chops lightly, spread with garlic and French mustard, cover with pastry and put into the oven for about 10 minutes.

3. Cut green pepper, red pepper, white radish and carrot into shreds for use. Boil the milk and add potato powder to make mashed potatoes.

4. Stir fry the mashed garlic, add white wine and rosemary, and then add mutton juice to boil.

5. Put a little hot vinegar and oil juice and pre mixed filaments.

Wellington Lamb Chop

Wellington lamb chops, with exotic customs, unique flavor, delicious.

raw material

200g lamb chops, 100g pastry, 200g milk, 120g potato flour, 20g garlic meat, a whole garlic, 10g green pepper, red pepper, white radish and carrot, 15g vinegar sauce, 15g French granular mustard and 100g olive oil (20g oyster sauce).

practice

1. First put the whole garlic into the oil and cook it well. Then boil the garlic meat thoroughly with water. Make 10 grams of mud and let the other 10 grams flow.

2. Fry the lamb chops lightly, spread with garlic and French mustard, cover with pastry and put into the oven for about 10 minutes.

3. Cut green pepper, red pepper, white radish and carrot into shreds for use. Boil the milk and add potato powder to make mashed potatoes.

4. Stir fry the mashed garlic, add white wine and rosemary, and then add mutton juice to boil.

5. Put a little hot vinegar and oil juice and pre mixed filaments.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hui Ling Dun Yang Pai