Steamed Lamb Chop

Steamed lamb chops with flour

Raw materials for steamed lamb chops

300g lamb chops, 100g rice noodles, 1 scallion and 1 ginger

Seasoning for steamed lamb chops

10 g edible oil, 1 tsp sesame oil (3 G), 2 tsp soy sauce (6 g), 3 tsp cooking wine (9 g), proper amount of sufu, 1 tsp sweet flour sauce (3 G), 1 tsp Douban sauce (3 G), 1 tsp refined salt (3 G), 1 / 2 tsp sugar (1.5 g)

The processing steps of steamed lamb chops are as follows:

1. Wash the lamb chops and chop them into pieces; wash the scallions and ginger and cut them into powder;

2. Put the lamb chops, cooking oil, salt, sufu, cooking wine, bean paste, sweet flour paste, soy sauce, sugar, scallion and ginger in the bowl, marinate for 25 minutes, then add rice flour to make the lamb chops evenly covered with rice flour, and then add sesame oil to mix well;

3. Put the steamer on the fire, pour in clean water, boil the water, put the lamb chops in, steam for 50 minutes, and leave the pot.

Characteristics of steamed lamb chops

The color is ruddy, salty and slightly spicy.

Attention should be paid to making steamed lamb chops with flour

When dipping in the rice flour, sprinkle a little water, so that the steamed rice flour is soft, tender and palatable.

Steamed Lamb Chop

Steamed lamb chops with flour is a delicious food made of lamb chops, rice noodles and other ingredients.

Material Science

Lamb chop, 300g rice noodles, 100g scallion, 1 ginger, 1 small piece

Seasoning

Edible oil, 10g sesame oil, 1tsp soy sauce, 2tsp cooking wine, 3tsp sufu, proper amount of sweet flour sauce, 1tsp bean paste, 1tsp refined salt, 1tsp sugar, 0.5tsp

practice

1. Wash the lamb chops and chop them into pieces; wash the scallions and ginger and cut them into powder;

2. Put the lamb chops, cooking oil, salt, sufu, cooking wine, bean paste, sweet flour paste, soy sauce, sugar, scallion and ginger in the bowl, marinate for 25 minutes, then add rice flour to make the lamb chops evenly covered with rice flour, and then add sesame oil to mix well;

3. Put the steamer on the fire, pour in clean water, boil the water, put the lamb chops in, steam for 50 minutes, and leave the pot.

characteristic

The color is ruddy, salty and slightly spicy.

The chef knows everything

When dipping in the rice flour, sprinkle a little water, so that the steamed rice flour is soft, tender and palatable.

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