Beijing-style Roasted Lamb Chops
by Large frying spoon
Favorite
Difficulty
Easy
Time
2h
Serving
2
The reason why this dish is called "Beijing-style roasted lamb chops" means that it is a lamb chop made in accordance with the old Beijing halal dish "roasted lamb" method. It is a halal dish, and its taste is similar to that of roasted lamb. The same, it tastes very fragrant, so it is called "Beijing-style roasted lamb chops".
The key to making this kind of dishes is the combination and taste of the old soup. There is also a stewed soup that is more mature, the better, it is best to stew beef and mutton for more than ten times. If the stewed soup is used repeatedly for more than half a year, the taste will be wonderful. At this time, the aromatic substance inside is very rich and mellow, and contains a lot of amino acids. The meat marinated with this kind of soup has very good color, fragrance and nutrition.
The stewed soup in my house has been marinated for more than five years. I have used it to marinate beef, mutton and chicken dozens of times. I don’t remember how many times it has been marinated. The old soup only needs to be mixed with one to three times the water each time, plus a little spice, salt, rock sugar, yellow sauce and soy sauce, etc. The taste of the stewed meat is particularly authentic, and it is by no means inferior to the taste of Beijing Yueshengzhai sauce beef. .
Introduce the blending and ingredients of the stewed soup; 10 catties of water, 50 grams of dried yellow sauce, 50 grams of old ginger, star anise, 6 grams of shan nai, 4 grams of cumin, 2 grams of cinnamon, 5 grams of amomum, 2 grams of grass fruit, 3 pieces of white kou, 2 grams of ginger, 4 grams 2 grams of cloves, 5 grams of tangerine peel, 5 grams of Chinese pepper, 3 slices of bay leaves, 50 grams of soy sauce, 30 grams of refined salt, 100 grams of rice wine, 100 grams of rock sugar, 5 grams of MSG.
This ingredient does not need to use sugar color. Spices can be put in a material bag sewn with gauze or a special material box. After the braised soup is blended, it is best to use braised chicken for the first time, and then braise beef and mutton.
After each marinating is completed, skim the slick oil on the stewed soup, filter the soup with a fine sieve to remove the residue inside, and then boil it again and let it stand to cool. After cooling, put the stewed soup into a large fresh-keeping box for storage, such as It can be frozen and stored infrequently, and it can be stored for one year. Each time it is used, it depends on the amount of raw materials for the sauce. You can add one to three times the amount of water, and then add a little spice. Soy sauce and yellow sauce are best used interchangeably. That is to say, you only need to add a little soy sauce when you soy the meat for the second time, and add a little yellow sauce when you make the sauce again, instead of using it at the same time each time. The color of the stewed soup remains the red sauce. can.
The same applies to the use of spices. It is advisable to add all the ingredients to the meat once every ten times the sauce is made. During this period, you only need to use some star anise, cinnamon, grass fruit, green onion and ginger to adjust the salty and light taste and color every time the sauce is made.
The so-called "old soup" refers to the stewed soup left over from the meat made with sauce for more than one time, which can be called "old soup". The longer the stewed soup is used, the better it will age. It is said that Yueshengzhai’s old soup has a history of hundreds of years. I think that as long as the company does not go bankrupt, this is not a mystery. Yueshengzhai’s sauced beef tastes really good!
Let’s make the private delicacy "Beijing-style roast lamb chops" with this big stir-fry spoon. Before making it, I would like to add another sentence. The characteristic of Beijing-style roasted lamb is actually to deep-fry the lamb or lamb chops prepared in the sauce. It tastes crispy on the outside and tender on the inside. It can be dipped with pepper, salt, peanuts, sesame pepper, etc. Food, traditionally Beijing people call it roasted lamb or roasted lamb chops. Similar to this, there is the roast duck in the pot. The method is to fry the sauce first, and this method is very good in terms of texture and taste, and it tastes wonderful! The specific method of roasting lamb chops is as follows;"
The key to making this kind of dishes is the combination and taste of the old soup. There is also a stewed soup that is more mature, the better, it is best to stew beef and mutton for more than ten times. If the stewed soup is used repeatedly for more than half a year, the taste will be wonderful. At this time, the aromatic substance inside is very rich and mellow, and contains a lot of amino acids. The meat marinated with this kind of soup has very good color, fragrance and nutrition.
The stewed soup in my house has been marinated for more than five years. I have used it to marinate beef, mutton and chicken dozens of times. I don’t remember how many times it has been marinated. The old soup only needs to be mixed with one to three times the water each time, plus a little spice, salt, rock sugar, yellow sauce and soy sauce, etc. The taste of the stewed meat is particularly authentic, and it is by no means inferior to the taste of Beijing Yueshengzhai sauce beef. .
Introduce the blending and ingredients of the stewed soup; 10 catties of water, 50 grams of dried yellow sauce, 50 grams of old ginger, star anise, 6 grams of shan nai, 4 grams of cumin, 2 grams of cinnamon, 5 grams of amomum, 2 grams of grass fruit, 3 pieces of white kou, 2 grams of ginger, 4 grams 2 grams of cloves, 5 grams of tangerine peel, 5 grams of Chinese pepper, 3 slices of bay leaves, 50 grams of soy sauce, 30 grams of refined salt, 100 grams of rice wine, 100 grams of rock sugar, 5 grams of MSG.
This ingredient does not need to use sugar color. Spices can be put in a material bag sewn with gauze or a special material box. After the braised soup is blended, it is best to use braised chicken for the first time, and then braise beef and mutton.
After each marinating is completed, skim the slick oil on the stewed soup, filter the soup with a fine sieve to remove the residue inside, and then boil it again and let it stand to cool. After cooling, put the stewed soup into a large fresh-keeping box for storage, such as It can be frozen and stored infrequently, and it can be stored for one year. Each time it is used, it depends on the amount of raw materials for the sauce. You can add one to three times the amount of water, and then add a little spice. Soy sauce and yellow sauce are best used interchangeably. That is to say, you only need to add a little soy sauce when you soy the meat for the second time, and add a little yellow sauce when you make the sauce again, instead of using it at the same time each time. The color of the stewed soup remains the red sauce. can.
The same applies to the use of spices. It is advisable to add all the ingredients to the meat once every ten times the sauce is made. During this period, you only need to use some star anise, cinnamon, grass fruit, green onion and ginger to adjust the salty and light taste and color every time the sauce is made.
The so-called "old soup" refers to the stewed soup left over from the meat made with sauce for more than one time, which can be called "old soup". The longer the stewed soup is used, the better it will age. It is said that Yueshengzhai’s old soup has a history of hundreds of years. I think that as long as the company does not go bankrupt, this is not a mystery. Yueshengzhai’s sauced beef tastes really good!
Let’s make the private delicacy "Beijing-style roast lamb chops" with this big stir-fry spoon. Before making it, I would like to add another sentence. The characteristic of Beijing-style roasted lamb is actually to deep-fry the lamb or lamb chops prepared in the sauce. It tastes crispy on the outside and tender on the inside. It can be dipped with pepper, salt, peanuts, sesame pepper, etc. Food, traditionally Beijing people call it roasted lamb or roasted lamb chops. Similar to this, there is the roast duck in the pot. The method is to fry the sauce first, and this method is very good in terms of texture and taste, and it tastes wonderful! The specific method of roasting lamb chops is as follows;"
