Roast lamb chop with spicy red wine(la wei hong jiu kao yang pai )

Roast lamb chops with spicy red wine

Raw materials for spicy red wine roast lamb chops:

Special selection: 1kg lamb ribs, 20g penne, 6 asparagus, 4 drops abasco chili sauce, 2tsp chili powder, 2tsp brown sugar powder, 1tsp red wine vinegar, 2tsp tomato sauce, 2tsp salt, 1tsp water, 1tsp olive oil, 1tsp olive oil, 1tsp red wine.

Processing steps of spicy red wine roast lamb chops:

1. Mix the ingredients evenly, marinate the ribs, about half a day or a day.

2. Boil the macaroni in boiling water until cool.

3. Blanch the whole green asparagus in boiling water and let it cool. Pan fry the lamb ribs in olive oil, add red wine, then fry them in medium heat for 3 minutes, preheat the oven, send the medium cooked lamb ribs to the oven at 220 ℃ for 15-20 minutes, heat the marinade in the pan, and dry the juice in medium heat to make it thick. Take out the lamb ribs, place the macaroni and asparagus on the edge of the plate, and sprinkle with sauce and chili powder.

Roast lamb chop with spicy red wine

Production process

(1) Mix the ingredients evenly, marinate the ribs, about half a day or a day

(2) Boil the macaroni in boiling water until cool

(3) Blanch the whole green asparagus in Sichuan, and let it cool. Fry the lamb ribs in olive oil hot pot. Add red wine. Then fry them in medium heat for 3 minutes. Preheat the oven. Send the half cooked lamb ribs to the oven at 220 ° C for 15 ~ 20 minutes. Heat the marinade in the oil pan. Dry the juice in medium heat to make it thick. Take out the lamb ribs. Place the macaroni and asparagus on the edge of the plate and sprinkle with sauce and spicy sauce Pepper powder is edible

Dish information

Roast lamb chop with spicy red wine

Other Western food

[Characteristics] the flavor is rich, slightly spicy, with wine aroma.

[raw materials]

Special selection: 1kg lamb ribs, 20g penne, 6 asparagus, 4 drops abasco chili sauce, 2tsp chili powder, 2tsp brown sugar powder, 1tsp red wine vinegar, 2tsp tomato sauce, 2tsp salt, 1tsp water, 1tsp olive oil, 1tsp olive oil, 1tsp red wine

practice

Raw materials: 1200g lamb chop with bone, 30g celery, 30g onion, 30g carrot, 50g flour.

Seasoning: 150g butter, 30g chili powder, salt and MSG

Cooking method: wash the lamb chops, wash and chop the onion, parsley and carrot, put them together with the lamb chops, pour in proper amount of water, cook them over high fire, take them out, cool them, chop them into 12 pieces, spread a little salt and chili powder, mix well, and dip them with flour; set aside.

Heat the pan and add butter. When it's melted, deep fry the lamb chops until both sides are colored. Serve while it's hot.

In addition:

11 methods of lamb chops

1) Wellington lamb chop with rosemary sauce

Raw materials:

Cooking time: 20 minutes cooking time: 15-20 minutes raw materials: 200g lamb chop, 100g pastry, 200g milk, 120g potato powder, 20g garlic meat, a whole garlic, 10g green pepper, red pepper, white radish and carrot, 15g vinegar sauce, 15g French granular mustard, 100g olive oil (20g oyster sauce)

Method:

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. The green pepper, red pepper, white radish, carrots are cut into filaments, ready to use, milk boiling, add potato powder into mashed potatoes.

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

5. Put on a little hot vinegar oil juice and pre mixed into various colors of filaments.

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Chinese PinYin : La Wei Hong Jiu Kao Yang Pai