How to make palace lamb chops? I use them at the hotel.

Ingredients: onion, carrot and celery 1 00g each, egg10g, flour100g.

Seasoning: edible oil, cooking wine, monosodium glutamate, salt, starch, salt and pepper.

Production method: 1. Cut the lamb chops into strips according to joints, then cut into 6 cm sections, wash them, put them in a boiling water pot and take them out; Onion, carrot and celery are sliced and sliced for later use.

2, the cooking pot is on fire, add water to boil, add lamb chops, add cooking wine, onions, carrots and celery to boil, cook with slow fire, remove and cool for later use.

3. Put the flour into a pot, add eggs, starch, salt, oil and purified water, and make it into a thin paste (crisp fried paste) for later use.

4. Put the spoon on the fire, stir fry, put the oil, heat it to 40% to 50%, hang the batter on the lamb chops, fry it in the oil spoon until golden (crispy outside and tender inside), then take it out, put it on a plate, and bring a salt and pepper plate.

Features: The color is golden and neat, the texture is crisp outside and tender inside, and the taste is salty, fresh and crisp.

Efficacy: supplementing qi and deficiency, warming the middle and lower temperature, tonifying kidney and strengthening yang, enriching blood and preventing miscarriage, detoxifying and calming wind.

Key tips: 1, lamb chops should be tender and moderate, soaked in water before cooking. 2. The batter should not be too thick. When frying, the oil temperature should be strictly controlled. The dishes should be golden, crisp outside and tender inside. 3. Add Chili powder and cumin powder to the batter, and then fry "cumin lamb chops".