Chinese Food
Mongolian roast lamb chops - how to bake lamb chops at home? The Inner Mongolian told you
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Mongolian people pay attention to the original taste of mutton. For example, hand meat cooked in white water without any seasoning is eaten directly by hand. Today's roast lamb chops are easy to taste. Just mix sesame oil, cumin powder, white sesame and maltose and brush them on the lamb chops. It's important to increase the flavor, but it won't take away the original flavor of mutton. It's more convenient to cook at home. It's OK to use the oven. The delicious skill lies in that the mutton is cooked thoroughly, cooled and then roasted. Only then can it have the taste of crispy skin, tender meat, crispy fragrance and juicy.
Cooking ingredients
Cooking Steps
Step1:Put 1kg of fresh lamb chops into a cold water pot and boil. Skim the floating en
Step2:Boil the scallion, ginger and salt for 40 minutes. Remove and cool
Step3:Turn on the oven. Preheat to 250 degrees. Put the side with more meat upward and roast the mutton for 20 minutes. Take out
Step4:Mix 3 g of cumin powder, 8 g of cooked white sesame, 50 ml of sesame oil and 20 g of maltose into the sauce. Brush evenly on the surface of lamb chops
Step5:Put the lamb chops in the oven again and bake until the sauce is bubbly. Adjust the temperature to 180 ℃ and bake for 5 minutes.
Cooking tips:The mutton is cooked first and then roasted. The meat is tender and tender. If the mutton is roasted directly, the meat is hard. There are skills in making delicious dishes.
