A combination of Chinese and Western "crisp roast lamb chops"(zhong xi he bi xiang su kao yang pai )

A combination of Chinese and Western "crisp roast lamb chops"

Introduction:

"Roast lamb chops" is one of the representative dishes of Western cuisine and Muslim cuisine. There are three baking methods, one is converter baking, the other is bracket high fire baking, and the other is moisture semi sealed baking wrapped with aluminum foil. Many families don't have it with converter. If you can bake chicken with fork in ordinary oven, you can bake it with fork in oven. Because the lamb chops are large pieces, it's not easy to control. It's either the color is not ideal, or it's easy to dry. If you bake with a bracket, it will be difficult to control the furnace temperature and easy to dry. It is also very easy to get oil from the oven, which is difficult to wipe. Today, we use the method commonly used by foreigners, that is, use aluminum foil paper to semi seal the lamb chops for baking. The roasted lamb chops are crisp, tender and juicy, and the skin with oil will feel crispy. It tastes delicious! First of all, when choosing lamb chops, try to choose Tender sheep with a thin layer of fat on the surface, which is similar to pork. When dividing, remove the upper and lower ends, and only select the middle part of the rib, also known as "net row". The meat in this part is thinner and thicker, and tastes especially fragrant. You can also choose the spine of the sheep, and cut it about two centimeters thick with a knife. According to the standard of a piece of meat with a rib, this part is also the preferred part of roast lamb chops commonly used in Western food, which is very delicious. But this part of the mutton chops is very difficult to see in China. Generally, the mutton is removed and sold separately at the price of sirloin strips. Today, we use the pure rib of a piece of sheep. The main method of this "crispy roast lamb chop" is as follows

Production steps:

Step 1: put onion, ginger and pepper into the lamb chop first.

Step 2: then put cumin, pepper powder and chili powder into the barbecue sauce and mix well.

Step 3: pour the sauce on the lamb chops.

Fourth step: pour the right amount of Baijiu.

The fifth step: evenly spread sauce and Baijiu on the lamb chop, then seal it with fresh plastic film and salted for over 5 hours.

Step 6: take out the pickled lamb chops and put them on the aluminum foil.

Step 7: hold the four corners of the aluminum foil firmly, and then simply hold it firmly from the middle seam, but don't hold it too tightly.

Step 8: put the wrapped lamb chops into the middle shelf of the preheated oven.

Step 9: bake at 200 ℃ for about 40 minutes (the temperature is set by the 34L oven, and the actual temperature depends on the size of the oven).

Step 10: take out the lamb chops and open the aluminum foil.

Step 11: place the lamb chops on the plate and garnish with a salad.

Materials required:

Lamb ribs: one piece

Potato salad: right amount

Can eat raw vegetables: right amount

Highly Baijiu: 20 grams

Scallion: 20g

Ginger slices: 20g

Zanthoxylum bungeanum: 2G

Cumin: 4G

Chili powder: 2G

Pepper powder: 2G

Secret barbecue sauce: 40g

Note: characteristics of roast lamb chops: the skin is slightly burnt, the meat is tender and juicy, the taste is smooth and crisp, and the taste is fragrant and spicy. Warm tips: 1. Secret baking sauce production: 10 grams of barbecue sauce, 10 grams of oyster sauce, 10 grams of Zhuhou sauce, 10 grams of satay sauce, 10 grams of maltose, five kinds of sauces can be mixed. 2. When baking reaches a certain temperature and time, the sealed aluminum foil will expand at the top. Don't worry about it at this time, so that the fire can naturally bake the skin until it is slightly brittle. 3. Baking temperature should not be too low, high temperature can quickly lock the water, so that it will taste fresh and juicy. This combination of Chinese and Western cooking spoon "crisp roast lamb chops" is ready, for your reference!

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Zhong Xi He Bi Xiang Su Kao Yang Pai