New Inner Mongolia grilled lamb chops
Peculiarity:
Crispy on the outside and tender on the inside, slightly spicy and palatable, with a unique flavor.
Raw material:
Selected Inner Mongolia best lamb chops 1 kg, lettuce leaves 100 grams, 2 orchids.
Seasoning:
100 grams of Chongqing Hongjiujiu hot pot base, 100 grams of Korean Qingyang chili sauce (available in the market), 500 grams of Haitian soy sauce, 100 grams of Haitian soy sauce, 300 grams of Huadiao wine, 100 grams of Hongxing Erguotou, 1 bottle of Lee Kum Kee garlic chili sauce (weighing about 226 grams), 100 grams of monosodium glutamate, 50 grams of Baiweijia chicken powder, 5 kilograms of broth, 500 grams of sugar, 5 grams of refined salt, 500 grams of peanut oil, 50 grams of green onion and ginger, and 50 grams of homemade spices.
Spice packets:
500 grams of green onion and ginger, 50 grams of licorice, 30 grams of white cardamom, 20 grams of star anise, 20 grams of Sichuan pepper, 10 grams of bay leaves, 20 grams of tangerine peel, 20 grams of cinnamon, 30 grams of American ginseng, 15 grams of grass fruit.
Production:
1. Chop the lamb chops into large pieces of 25 cm long and 10 cm wide, trim the two ends, cut along each rib, rinse with water for 5-6 hours, and remove the water.
2. Add water to the pot and bring to a boil, add the lamb chops to the high heat for 5-6 minutes, remove and wash.
3. Put peanut oil in the pot, when it is hot, put in the Jiujiu hot pot base, Qingyang chili sauce, garlic chili sauce, green onion segments, ginger slices and stir-fry over low heat for 2 minutes until fragrant, after cooking Huadiao wine, add the broth, light soy sauce, dark soy sauce, sugar color, and the second pot head to boil over low heat, put in the wrapped spice packet and cook on low heat for 20-30 minutes, add salt, monosodium glutamate, chicken powder to taste, and then put in the washed lamb chops and marinate them over low heat for 30 minutes to remove and control the moisture.
4. Put the marinated lamb chops into the Korean oven, bake them over medium heat for 5-6 minutes until they are crispy on the outside and tender on the inside, put them on a plate with lettuce leaves, bring homemade spices, and decorate them with orchids.
Production keys:
Because the texture of the lamb chops selected is very tender, the marinating time should not be too long, and it can be controlled at about 30 minutes, otherwise the meat quality is too bad.
Remark:
1. Preparation method of homemade spices: mix 500 grams of cooked sesame seeds, 500 grams of cumin noodles and 200 grams of cumin powder evenly, put them in a dry pot and fry them over low heat until fragrant; 200 grams of peanuts are fried in salad oil that is burned to 60% hot over low heat, take out and chop; Stir-fry cooked sesame seeds, cumin noodles, cumin powder, and crushed peanuts, add 500 grams of chili noodles, 100 grams of refined salt, and 50 grams of monosodium glutamate.
2. In order to adapt to the changes in the tastes of more diners, after the lamb chops are grilled, in addition to serving them with homemade spices, you can also brush the lamb chops with homemade sauces. How to make homemade sauce: 50 grams of Korean hot sauce, 6 grams of Lee Kum Kee garlic chili sauce, 5 grams of monosodium glutamate, 5 grams of chicken broth powder, 10 grams of Lee Kum Kee hoisin sauce, 10 grams of honey, mix thoroughly, and dilute with half a can of Sprite.
3. After the lamb chops are marinated, be sure to take out the spice packet, otherwise the color of the brine will turn black, and then put the spice packet into the brine when the raw materials are marinated. Generally, the spice packet can be reused 3-5 times.
Hot and sour pickled duck wing palms
Ingredients:
1000 grams of duck wings, 1000 grams of duck feet.
Perfume:
10 grams of cinnamon, 7 grams of Kaempfera, 5 grams of grass fruit, 4 grams of star anise, 5 grams of dried chili pepper, 4 grams of licorice, 3 grams of Sichuan pepper, 3 grams of white cardamom, 2 grams of bay leaves.
Distribution:
200 grams of light soy sauce, 200 grams of pickled pepper water, 160 grams of rock sugar, 140 grams of aged vinegar, 60 grams of pickled pepper, 25 grams of salt, 20 grams of monosodium glutamate, 15 grams of dark soy sauce.
Method:
1. Put the duck paws and duck wings into clean water and soak the bleeding water, clean them, control the moisture, and set aside.
2. Add an appropriate amount of water to the pot and bring to a boil, add the duck paws and duck wings after boiling, then add an appropriate amount of green onions, ginger slices and high liquor, time for 20 minutes after boiling, take it out again when the time comes, put in ice water to break the cool, and set aside.
3. After the dry pot is heated, add 10 grams of cinnamon, 7 grams of Kaempfera, 5 grams of grass fruit, 4 grams of star anise, 4 grams of licorice, 3 grams of Sichuan pepper, 3 grams of white cardamom, 2 grams of bay leaves, fry over low heat, fry the fragrance and put it into a clay fish bag for later use.
4. Add about 1500 grams of water to the pot, put in the fish bag and 5 grams of dried chili peppers, change to low heat and cook for 20 minutes after boiling, and remove the spices when the time is up. Add all the ingredients except the aged vinegar, bring to a boil again and let it cool for later use.
5. After the boiled juice is cooled, add 140 grams of aged vinegar, then put in the processed and dry duck paws and duck wings, mix well, seal and put in the refrigerator for 24 hours before eating.
Note: If you like spicy food, you can add an appropriate amount of fresh millet spicy when brewing.
Stone pot bean curd fat cow
Ingredient:
Celery segments, millet chili peppers, ginger cubes, garlic cloves, green peppercorns, pork rib sauce, hoisin sauce, Zhuhou sauce, homemade bean curd, fat beef slices, salt, monosodium glutamate, sugar, pepper, green and red peppers, fresh rattan pepper.
Production:
1. Mix water into the pot, add celery segments, millet peppers, ginger pieces, garlic cloves, green peppercorns, etc., and boil into vegetable juice for later use.
2. Heat a little oil in the net pot, first add the pork rib sauce, hoisin sauce, Zhuhou sauce, etc. and stir-fry until fragrant, mix in vegetable juice and boil, and then put the homemade bean curd and cooked fat beef slices into it to cook, during which salt, monosodium glutamate, sugar and pepper are added.
3. Cook for 2 minutes, then put it into a hot stone pot, sprinkle some green and red peppers and fresh rattan peppers on top, pour in hot oil and serve to the table.