Grilled lamb chops in orange juice (innovative dishes at Merrill Lynch Dalian)
peculiarity:
Orange juice is fragrant, crispy and meaty, slightly sour and sweet.
introduce:
Seasoned with Western-style orange juice jam, the roast lamb chops with traditional cumin flavor and spicy flavor are changed to make a sweet and sour taste, and red wine is used to add flavor to remove fishiness.
raw material:
Lamb chops 350 g, orange jam 40 g, decanter 100 g red wine.
seasoning:
50 grams of brown sugar, 50 grams of malt vinegar, 20 grams of minced ginger, 40 grams of cream, 3 grams of salt.
Malt vinegar preparation:
Mix with maltose and big red Zhejiang vinegar into a general bottle of big red Zhejiang vinegar plus 150 grams of maltose.
This malt vinegar effect is very good for barbecue dishes, similar to the role of crispy water, but the taste is better than crispy water, and it can be used to make roast duck, roast meat, etc.
Orange jam:
An orange-flavored jam that is available on the market
Preparation Method:
(1) Rinse the lamb chops with blood and water with a towel to suck up the water and set aside.
(2) Take an iron pot and heat the orange juice jam, decanted red wine, brown sugar, malt vinegar, ginger, cream and salt over low heat until the orange juice jam melts and thickens; brush the boiled sauce on the lamb chops for later.
(3) Put the brushed lamb steaks in a 180-degree oven and bake for 20 minutes until cooked (when baking, you must turn it over once in 3-4 minutes while constantly applying the sauce), take out the plate, and garnish the edges.