Chinese Food
How to make crisp and juicy red wine roast lamb chops
(75453 views)
In the early spring of Weihai, it was warm and cold. Yesterday it was 1 ℃ / 10 ℃. It was warm with the wind. Today it is 3 ℃ / 6 ℃. The cold wind is blowing. In this season, eating whole lamb is the best way to resist the cold of late spring. As the saying goes, eating mutton in winter is better than ginseng. Eating food in spring, summer and autumn is also good for your health. According to the compendium of Materia Medica, mutton warms the middle and nourishes the deficiency, nourishes the middle and replenishes the Qi, promotes the appetite and the strength, and benefits the kidney qi. It is the best product to help Yuanyang, nourish the essence and blood, and benefit the strain. Often eating mutton is very beneficial to improve people's physical quality and disease resistance. This crisp and juicy red wine roast lamb chops. The red wine makes the color of the lamb chops more gorgeous and attractive. The strawberry sauce cooked by myself also makes the lamb more tender. The spicy vegetables and lemons are all wonderful ways to remove the mutton smell. When baking, first use tin paper to wrap and bake for half an hour to ensure that the lamb chops are fresh and juicy. Finally, bake them naked for 20 minutes to make the surface more crisp and fragrant.
Cooking ingredients
Cooking Steps
Step1:Soak the lamb chops in clear water for 2 hours. Take out the drained water and cut into appropriate size sections for standby. Meanwhile, chop onion, garlic and ginger into small pieces.
Step2:Add soy sauce and oyster sauce to the scallion, ginger and garlic.
Step3:Add salt and your own strawberry sauce.
Step4:Squeeze in the lemon juice. Pour in the cooking wine.
Step5:Pour in the dry red wine and chopped cilantro and mix well.
Step6:Soak the lamb chops in the sauce and refrigerate them overnight. Put the tasty lamb chops on the tin paper and sprinkle with cumin granules.
Step7:Pour on the sauce of the pickled lamb chops, then roll it around and wrap it into a small bag to prevent the juice from flowing out. Place it in the baking tray. Preheat the oven at 220 degrees. Bake for 30 minutes.
Step8:Take out the tin paper of each lamb chop and put it directly in the baking tray paved with tin paper. Brush honey water on the surface and sprinkle with chili powder. Bake at 220 ℃ for another 20 minutes and then the surface will be crisp and fragrant. In the middle, brush honey water once and sprinkle chili powder once.
Cooking tips:1. The mutton chops must be soaked in water for 2 hours to remove the internal blood water. This is the first step to bake a good taste mutton chops. 2. No strawberry jam. Both strawberry jam and lemon juice can remove the smell of mutton and make mutton more tender. 3. When the cured sheep are put on the tin paper, both sides should be coated with thick marinade sauce. 4. The lamb chops are full of sauce. First, bake them with tin paper for 30 minutes. This is the key to bake the fresh and juicy lamb chops. 5. Pay attention to the color of lamb chops. Adjust the time and temperature according to the state of the oven. There are skills in making delicious dishes.
