This dish incorporates low-temperature slow cooking technology, and the cooking technique of the stew can maximize the nutrition of lamb chops; when paired with red wine juice, the flavor is more innovative.
Puff pastry low temperature lamb chop with Italian wine sauce :
01
Cooking
1. Take 20 grams of baby carrots, 10 grams of crab mushrooms, white jade mushrooms and spore kale, blanch them in water, drain the water, put them in the pot, add 6 grams of butter and burn, add 1 gram of minced black pepper and 1 gram of sea salt to taste, stir-fry evenly.
2. 500 grams of lamb chops into the 8 °C refrigeration refrigerator for thawing for 3 hours, boneless and clean meat (about 300 grams), add 1 g of thyme, sea salt, 5 grams of minced black pepper, 10 grams of yellow mustard sauce, marinate for 30 minutes, put into a vacuum bag, put into a low temperature slow cooker, set 60.5 °C to bake for 34 minutes to take out.
3. Heat the pot, add 10g butter to burn, add 5g minced garlic, 1g thyme, stir well with a spoon, pour on the lamb chops, put in the oven, set at 180 ° C and bake for 5 minutes, brush the surface with 5 grams of yellow mustard while hot.
4. Roll out the puff pastry 12×3 cm on the bottom, put the homemade mushroom sauce 50 grams in turn, put the roasted lamb chops, cover with a layer of puff pastry wrapping, change the flower knife, brush the surface with a layer of whole egg yolk liquid, put it in the oven, set 170 ° C to bake for 9 minutes until the puff pastry is golden brown, take out the dumplings for 10 minutes, then cut into segments, dip the two ends with homemade dipping sauce, plate, mix with the sautéed vegetables, pour in 50 grams of homemade sauce, and serve.
02
Sauce
Homemade mushroom sauce 50 grams of mushrooms, 20 grams of morels into the blender to break up and take out; add 10 grams of butter to the pot, add 100 grams of chopped shallots and stir-fry until fragrant, under the beaten mushrooms, add 8 grams of lemon juice, 5 grams of sea salt, 5 grams of minced black pepper, and 20 grams of evaporated milk oil to taste.
Homemade dipping ingredients Take 20 grams of white breadcrumbs, 40 grams of mint leaves, 50 grams of parmesan cheese, 60 grams of chopped parsley, 80 grams of basil leaf chips, mix them, put them in a blender and beat them, then put them in the oven and bake at 190°C for 8 minutes.
Homemade sauce In the pot, add 100 grams of butter to burn, add 100 grams of shallots and stir-fry until fragrant, pour in 240 grams of red wine, burn out the alcohol, then pour in 80 grams of bone broth, 20 grams of chopped parsley and chopped carrot skin, reduce the heat, cook until 1/5 of the sauce remains, filter and serve.
Make the puff pastry Wrap 25 grams of butter in plastic wrap, knead and roll flat repeatedly, put in the ice box for 20 minutes; 50 grams of flour, pour 20 grams of water, add 10 grams of butter, 1 gram of salt, mix well, and until the surface is smooth, put it in the refrigerator for 20 minutes, then add butter flakes, repeatedly stretch in half, roll out into a 12×3 cm wide puff pastry.
The essential
1. The temperature of the baking is 60° -70°C to ensure that the moisture and nutrients are not lost and the taste is tender; when the lamb chops are marinated, garlic and thyme are added to make it more flavorful.
2. Lamb chops Brushed with yellow mustard can loosen the flesh and remove the body.
3. The meat can make the lamb chops evenly between the inside and outside, the juice is even, and it is more delicious to eat.