1. Wash the carrots and cut into pieces with a hob.
2. Slice the white onion and let the onion ring.
3. Wash the Ximeng lamb chops and cut them into small pieces. The lamb chops are not mutated and full of flavor.
4. Heat the frying pan, the temperature should not be too high, pour a small amount of olive oil.
5. Add the lamb chops and fry them over medium-low heat.
6. Add onions and continue frying to let the flavor of onions penetrate into the lamb chops and reduce the oil production of the lamb chops.
7. Add carrots after onions are softened. Only when carrots come in contact with oil, can their nutrients be maximized.
8. Start cooking the pasta and add some salt to make the noodles more palatable.
9. Fry the three ingredients together and fry for 5 minutes, then cover and fry for 5 minutes.
10. Open the lid and sprinkle a little salt.
11. After the noodles are out of the pan, let the water pass, add the butter, stir fry at a speed and set it on the plate to keep the butter flavor and heat.
12. After sprinkling salt, continue frying for 5-8 minutes. Don’t fry too much. Put it out of the pan, because the meat is oily, so put the lettuce on top to absorb oil, pour the pasta with sauce, and serve with the sweet corn and Tomato slices, sprinkle some dried fruit, cut a slice of lemon, squeeze fresh lemon juice on the lamb chops when eating lamb chops, thereby reducing the greasy feeling of lamb chops.
Tips:The noodles should be served before and after the meat, and the time should not be too long. Any ingredient will not taste good when it is cold. The corn is cooked in advance, but it must be kept hot. With the combination of carrots, onions, corn and tomatoes, the absorption of vitamin C and yellow pigment is greatly improved, and the eyes are better protected.
