Beijing style lamb chops(jing wei er shao yang pai )

Beijing style lamb chops

Introduction:

"The reason why this dish is called" Jing Wei Er Shao Yang Pai "is that it is made according to the old Beijing Muslim dish" Shao Yang Rou ". It belongs to the Muslim dish. It tastes the same as Shao Yang Rou and tastes delicious. Therefore, it is called" Jing Wei Er Shao Yang Pai ". The key to making such dishes lies in the mixing and taste of the old soup. Another is that the older the stewed soup, the better. It's better to stew beef and mutton for more than ten times. If the soup is repeatedly used for more than half a year, it will taste wonderful. At this time, the aromatic substances in it are very rich and mellow, and contain a lot of amino acids. The meat made from this soup has very good color, flavor and nutrition. My family's Stewed soup has been stored for more than five years. I used it to stew beef, mutton and chicken dozens of times, and I don't remember how many times. Each time you use the soup, you only need to add one to three times of water, plus a little spices, salt, rock sugar, yellow sauce and soy sauce. The flavor of the stewed meat is very authentic, not inferior to that of Beijing Yueshengzhai sauce beef. This paper introduces the blending and ingredients of bittern soup: water 10 kg, dry yellow sauce 50 g, ginger 50 g, star anise 6 g, Shannai 4 g, fennel 2 g, cinnamon 5 g, Amomum villosum 2 g, caokuo 3 pieces, cardamom 2 g, ginger 4 g, clove 2 g, tangerine peel 5 g, prickly ash 5 g, fragrant leaves 3 pieces, soy sauce 50 g, refined salt 30 g, yellow rice wine 100 g, rock sugar 100 g, monosodium glutamate 5 g. No sugar color is required for this ingredient. Spices can be put into the material bag or special material box sewn with gauze. When the soup is well blended, it is best to marinate chicken for the first time, and then marinate beef and mutton. After each marination, skim off the oil slick on the soup, and filter out the residue with a fine sieve. Then boil the soup again and let it cool. After cooling, put the soup into a large fresh-keeping box for cold storage. If it is not commonly used, it can be frozen and stored for a year. Depending on the amount of sauce raw materials, add one to three times of water, and then add a little spice. Soy sauce and yellow sauce are best cross used, that is to say, only a little soy sauce needs to be added in the second sauce to make meat, and a little yellow sauce needs to be added in the second sauce to make meat, instead of using it at the same time each time, and the color of stewed soup can be kept red. The same is true for spices. It's better to add the whole material once for every ten times of sauce. During this period, only a few star anise, cinnamon, Tsao Guo, onion and ginger are needed, and then some salty flavor and color can be adjusted. The so-called "old soup" refers to the stewed soup set aside by the sauce for more than one time, which can be called "old soup". The longer the brine soup is used, the better. It is said that Yueshengzhai's old soup has a history of hundreds of years. I think as long as the enterprise does not close down, it is not a mystery. The sauce beef of Yueshengzhai is really delicious! The following is the production of this big spoon of private food "Beijing style son Shaoyang Pai". Before making it, I would like to add that the characteristic of Beijing style roasted mutton is to fry the mutton or lamb chop with soy sauce. It tastes crisp and tender inside. It can be served with pepper salt, peanut, sesame and chili. Traditionally, Beijing people call it roasted mutton or lamb chop. Similar to this is the pot roast duck, which is fried after sauce. This method is very good in taste and taste, and tastes delicious! The specific methods of burning lamb chops are as follows; "

Production steps:

Step 1: Boil the lamb chops in cold water.

Step 2: cook until the meat is discolored without bleeding, and remove with water.

Step 3: start another pot, pour in water, pour in the old soup, and then add rock sugar, onion and ginger, tsaokuo, cinnamon and star anise.

Step 4: Boil the soup and put in the lamb chop.

Step 5: adjust the taste and color with a little soy sauce and salt.

Step 6: make lamb chops with small sauce for one and a half hours, turn off the fire, soak lamb chops in brine Soup for 4-5 hours, and then take them out.

Step 7: skim off the slick oil, filter the residue, pour it into the fresh-keeping box to cool, and then freeze it for next use.

Step 8: use oil absorption paper to absorb the skin water of lamb chops.

Step 9: then fry in 60% hot oil pan.

Step 10: when the surface is golden, take out the code disk.

Step 11: the fried lamb chops with pepper salt can be served on the table, and can be torn or cut with a knife when eating. It's crispy outside and tender inside. The Beijing style lamb chops are ready.

Materials required:

Lamb ribs: 400g each

Aged brine soup: 2000g

Water: 2000 g

Star anise: 1 piece

Caokuo: 1 piece

Cinnamon: 3 G

Rock sugar: 15g

Salt: 15g

Soy sauce: 20g

Scallion: 30g

Ginger: 20g

Cooking oil: proper amount

Note: the characteristics of roast lamb chops: the color is red and beautiful, the smell is full, the taste is crisp and tender, and the taste is very good. Warm tips: 1. The time of making sauce depends on the tenderness of the lamb chops. Lamb only needs one hour to make sauce. In the process of making sauce, you can use chopsticks to insert it. It feels very soft and rotten. Don't use too much heat when making sauce, otherwise the meat won't be beautiful. 2. When frying, the oil temperature should be appropriately higher, and the lamb chops can be quickly shaped after being put into the pot. If the sauce is too soft and rotten, the oil temperature is low, and the shape is not good, the meat will be fried. 3. Used brine soup must put the container with a bracket or chopsticks pad up to cool. In summer, the room is sultry. If the container is placed on a flat operating platform or on the ground, and the bottom of the container is airtight, it is very easy to make the brine soup sour in the process of air drying, so the soup can't be used any more. Therefore, it is necessary to keep it clean and operate properly. The utensils should be disinfected, and the brine soup should not be stirred back and forth during the process of air cooling. This kind of private food "Beijing style roast lamb chops" is ready for your reference!

Production difficulty: simple

Process: firing

Production time: several hours

Taste: spiced

Chinese PinYin : Jing Wei Er Shao Yang Pai