Grilled lamb chops in the pit
This roast lamb chop was sold when we started the store, and the earliest roast lamb chops in the pit were difficult to master because of the difficulty of mastering the process, and the taste after baking was dry and charred. Later, we roasted it together with the oven and the naan pit, and after many improvements, the lamb chop sauce, pepper and zi xiang blended, and the guests were easy to eat.
Initial processing:
12 Altay big-tailed lamb chops are naturally thawed for 4 hours, the excess fat oil is removed, and then the knife is formed to drain the blood.
Paste:
15 eggs, 10 grams of turmeric powder, 5 grams of salt and cumin powder, 6 grams of fine paprika, 300 grams of flour, 500 grams of corn starch, 100 grams of red oil and stir well, according to dry dilution, add water as appropriate, and beat well in one direction.
Pickled:
Press 30 slices of lamb chop marinade, take a stainless steel bucket, add 35 kg of ice water, add the marinade (salt 500 g, peppercorns 30 g, star anise 25, cumin powder 20 g, black pepper powder 10 g, white pepper powder 20 g, grass fruit powder 5 g, cumin powder 10 g, thirteen spices 5 g, green onion 500 g, ginger crushed with a knife 300 g, shredded shallots 600 g, celery 150 g with a knife, 50 g coriander, mix well), and then add thawed and washed lamb chops marinated for 12 hours.
Baking:
Take the drained lamb chops, coat them with the adjusted paste, bake in the oven (200 °C on high heat, 230 °C on low heat) for 40 minutes, remove the lamb chops, then put them in the pit that has been burned to 350 °C (remove all the charcoal, hang them evenly in the pit with a hook), cover with a damp cotton blanket, and simmer for 10 minutes with the remaining temperature of the baking pit.
serving:
Take about 300 grams of roasted lamb chops, 6 sticks as a portion, and serve with lamb chops dipping sauce and white onions.
illustrate:
1, this dish hanging paste and pickling ingredients are different from others: in addition to turmeric powder, flour, eggs when hanging paste, but also added Xinjiang's unique fine chili powder, cumin and red oil, so that the roasted lamb chops are more flavorful, and the pepper is slightly spicy, the flavor is strong and delicious.
2, when marinating, use vegetable juice + spices + ice water, so that the roasted lamb chops can fully remove the fishy taste, the meat is tender and juiced, the color is golden and chewy.
3, when the lamb chops are grilled, they are not roasted over an open flame, but first baked in the oven, and then cooked with the remaining heat of the steamed pit, so that the roasted lamb is crispy and tender, and the taste is abnormal.
4, if the restaurant does not have a pit, you can also use the oven directly. When using the oven to bake lamb chops, there is a trick, you can make the lamb chops skin crispy, that is, after the marinated lamb chops are baked in the oven for 40 minutes, turn off the heat, open the oven door for about 30 seconds, run away, close the oven door, and simmer at a constant temperature for 10 minutes, so that the lamb chops grilled in the oven will also be tender and tender, and the taste is good.
5, our preparation of the powder is more loose tulip, the proportion of the dipping sauce of roast lamb chops is: 1 kg of peanut rice, 2 bottles of pepper salt, 750 grams of Shaanxi chili powder, 1 kg of cumin powder, 300 grams of sesame seeds, 20 grams of black pepper, mixed.
Perilla spectacle snail
Ingredients: 200 grams of glasses snails, 10 grams of perilla, 1 cucumber, dried chili peppers, peppercorns, millet peppers, celery segments, garlic cloves, coriander segments, ginger slices, pepper, cooking wine, salt, soy sauce, beautiful extremely fresh, sugar, thirteen spices, pepper, monosodium glutamate, chicken essence, rattan pepper oil, sesame oil, brine oil, vegetable oil.
Method:
1: Cook the glasses snails, add millet peppers, celery segments, garlic cloves, coriander segments, ginger slices, pepper, cooking wine and an appropriate amount of salt into the pot, marinate for 20 minutes and set aside.
2: Cut the cucumber into thin slices and place the bottom in the container.
3: Heat vegetable oil in a pot, fry the dried chili peppers and peppercorns until fragrant, then drain the sesame oil and set aside.
4, take soy sauce, beautiful fresh, sugar, thirteen spices, pepper, monosodium glutamate, chicken essence, millet pepper, garlic cloves, rattan pepper oil, sesame oil, brine oil and spicy oil to mix into marinade, and then put the glasses snail in, soak for 3 hours to make it taste, pour out and put on the plate, sprinkle some perilla on the table.
Crystal jelly
raw material:
Pork skin, star anise, cinnamon, fragrant leaves, cumin, salt, chicken powder, oyster sauce, pepper oil, chives, sugar, soy sauce, chili oil, garlic.
process:
1, the pig skin is washed, slightly boiled in boiling water, after fishing out, use a knife to scrape off the grease near the meat, be sure to scrape clean, otherwise it will affect the shape and taste of the skin jelly;
2. Use forceps to pluck out the remaining individual pig hairs on the top, wash them, cut them into small strips and set aside;
3, add an appropriate amount of water in the pot, star anise, cinnamon, incense leaves and fennel into a gauze bag, or wrapped in metal spices into the water, put in the pig skin strips to cook together, the water boiled to a medium-low heat to maintain the water tumbling state, about an hour and a half can be, you can add the right amount of salt. (If you have a pressure cooker, you can use the pressure cooker to complete this step)
4: After cooking, put it into a container, put it in the refrigerator until it solidifies, then take out the slices and put them on the plate for later.
5: Take a bowl, pour in soy sauce, sugar, oyster sauce, chili oil, pepper oil, salt, chicken powder, minced garlic, mix well, pour on the jelly, sprinkle a little green onion to decorate.