It's a fragrance
By VicentaLakin
It's good to have a Western meal this year. Learn to make a fragrance french shoulder chop and share it with you. It's roasting, it's frying -- it's simple, it's fried to seven or eight mature French lamb chops, it's coated with a cup of sweet, hot sauce, and it's crumbs of gold and yellow fragrance, with a variety of tastes, fragrance, taste and taste, and unique。
Recipe Recommendations
- French lamb chops 4 tablets
- bread crumbs appropriate amount
- French mustard appropriate amount
- honey appropriate amount
- sea salt appropriate amount
- black pepper appropriate amount
- salad oil appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for It's a fragrance
1
(a) No oil in the pot, with a proper amount of bread, and a young man slowly roasting until he is soaked and cold
2
(b) Combination of the equivalent amount of honey and French mustard into sauce
3
French lamb chops are unfrozen from the fridge in advance (if fresh, it is better, but it is not easy to buy), with a proper amount of sea salt and black pepper on both sides (preferably grounded)
4
Hot frying pans, with an appropriate amount of salad oil, when the temperature rises, drops down into the lamb chops and frys on both sides for two, three and seven minutes to seven and eight years. (Of course, depending on the degree of personal preference, I think it's better to have a seven-point taste)
5
(a) Remove the lamb chops and evenly apply a mustard honey juice
6
We'll just have to put a layer of wrap in it。It's a fragrance Make Tips
Do not marinate the lamb chops in advance; season them with salt and pepper just before cooking, otherwise they will easily release water and the texture will suffer. This isn't a Western restaurant, no one is watching, so wash your hands and gnaw away—if you find the flavor lacking, you can dip them in the remaining sauce.