baked lamp chop
Lamb chops are crispy outside and tender inside, with a strong cumin flavorStep 1 . Blanch lamb soft brisket ribs in water to cool, marinate in white brine for 30 minutes, then take out.
Step 2 . Place the lamb chops on the baking tray, place them in the oven with the temperature controlled at 300 ℃ and 150 ℃, bake for 5 minutes, take them out and brush them with raw oil (or brush them with chili oil as required by the guests), bake them for 3 minutes, sprinkle them with cumin powder and white sesame seeds, and place them on the plate with lettuce.
Step 3 . 10g
Step 4 . Homemade white brine raw materials: 300g native chicken, 1kg pig bone, 500g pig skin (scraped).
Step 5 . Material A (120g of ginger slices and scallions, 50g of Erjintiao chili, 50g of Beijing Erguotou, 45g of salt, 100g of monosodium glutamate), Material B (10g of star anise, Shannai, white pepper, 15g of Chinese prickly ash, 5g of grass fruit, fennel, Liangjiang, 3g of clove, licorice)
Step 6 . Cut the pig tube bone, cut the chicken into large pieces, wash the pig skin and boil it in water, then rinse it with cold water. Add 8kg of clear water into the soup pot, bring it to a boil on high heat, put the boiled pig bones, native chicken and pig skin into the pot, boil them, skim the foam, turn the heat down and simmer slowly for 3 hours, filter the residue and leave the soup, and add ingredient A to mix well. Soak the ingredient B in boiling water for 10 minutes, drain the water, wrap it with gauze into a medicine package, and put it into a soup pot and cook it slowly for 3 hours to form a bittern soup. Boil the lamb chops in water and then rinse them. Place them in the brine soup and marinate them for 40 minutes. Soak them for 20 minutes off the fire and take them out to dry.
Step 7 . 150 grams of ginger, onion and garlic, 630 grams of chili sauce, 225 grams of Li Jinji garlic chili sauce, 40 grams of monosodium glutamate, 70 grams of red vinegar, 150 grams of Huadiao wine, 80 grams of cheese powder, 50 grams of chili powder, cumin powder, and Maggi fresh chicken powder, 70 grams of honey, 250 grams of barbecue materials (available in dry goods stores), Maggi fresh juice, sesame paste, rose wine, and 500 grams of sesame oil. Stir ginger, onion and garlic into powder with a pulverizer, add the remaining materials and mix them together into mud, put them in the refrigerator for fresh-keeping, and use appropriate amount when using
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
