lamb rack braised in soy sauce

peppered lamb rack

warm winter nourishing lamb rack with lotus root

cumin lamb rack

falling in love with lamb rack

chili pepper stir-fried lamb rack

five-color herb lamb rack

yam stewed with lamb rack

chengdu-style roasted lamb rack

warming lamb rack stew

secret braised lamb rack with lamb pool

dried fruit and cumin lamb rack

slow-cooked lamb rack

desert-style roasted lamb rack

key: homemade white broth and barbecue sauce

ingredients:800g of tender lamb rack

seasonings:1kg of homemade white broth, 100g of homemade barbecue sauce, 10g of light soy sauce, 5g of white sesame seeds, 5g of cumin powder, 1 egg.

production:

1After rinsing the tender lamb rack, place it in white broth for 30 minutes to simmer before removing.

2Place the lamb rack in a baking tray, put it in a oven with top temperature 300℃ and bottom temperature 150℃ for 5 minutes to take out, brush with vegetable oil (or chili oil according to customer’s request), then bake for 3 minutes, sprinkle with cumin powder and white sesame seeds, place in a plate with lettuce.

3Crack the egg into a bowl, add homemade barbecue sauce, light soy sauce 10g and mix well, spread it on the lamb rack.

homemade white broth

ingredients: 300g chicken, 1kg pork bone, 500g pork skin (peeled)

seasonings: A (ginger slices, green onion blocks each 120g, two gold bars chili, Beijing two-pot head each 50g, salt 45g, flavor essence 100g), B (eight-corner pieces, mountain fennel, white pepper each 10g, cardamom 15g, fragrant flower, small fennel, fragrant ginger each 5g, clove, camphor each 3g).

production:

1Cut the pork bone into pieces, chicken into large pieces, pork skin washed and scalded, use cold water to rinse.

2In a soup pot, add 8kg of water, bring to a boil, add scalded pork bone, chicken, pork skin to boil, remove foam, reduce heat and simmer for 3 hours, filter out the broth, add A and mix well. After B is soaked in hot water for 10 minutes, drain and wrap it in gauze, put it in the soup pot and simmer for 3 hours.

3Rinse the lamb rack, place it in the broth for 40 minutes, and immerse it for 20 minutes before taking it out and drying it.

homemade barbecue sauce ginger, green onion, garlic each 150g, chili sauce 630g, Lee & Co. garlic chili sauce 225g, flavor essence 40g, red vinegar 70g, flower carving wine 150g, cheese powder 80g, chili powder, cumin, American pepper each 50g, honey 70g, barbecue seasoning (dried goods sold in specialty stores), American pepper juice, sesame paste, rose dew wine each 250g, vegetable oil 500g. Grind ginger, green onion, garlic into paste, add remaining ingredients and mix into puree, store in fresh-keeping refrigerator, use when needed.

fragrant lamb rack with lemongrass and chili

The lamb rack dish combines various western elements, with rich flavors and layers.

ingredients:60kg lamb rack, 100g onion slices, a small amount of sesame seeds.

seasonings:A (fragrant leaves 16 roots, fresh ginger, sugar each 2kg, dry chili 600g, garlic cloves 200g, Vietnamese mellow wine, one product fresh each 300g), B (chicken essence, oyster essence each 4g, white pepper 2g, old vinegar 2g, coloring agent as needed).

production:

1Cut the lamb rack, wash and rinse, put it in boiling water to cook, remove after draining.

2In the pressure cooker, put in the lamb rack, add seasonings, and cook for 15 minutes to pressure, open the pot and remove the lamb rack, put it in a pot with 6 parts hot oil and fry for 2 minutes, remove and set aside.

3Leave oil in the pot, fry fragrant onion slices, add cooked lamb rack 400g, ladle in a little broth, add 100g of dried chili, add B and stir-fry until evenly mixed before serving, place in a plate and sprinkle with sesame.

charcoal-grilled lamb rack
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​Main ingredient: one whole lamb rack (about 750g). accessories: fragrant leaves (for decoration).

dip: 50g of Hong Fei Hong spicy crispy powder, 5g of cumin, 50g of chili powder. method: 1. Wash and rinse the lamb rack, boil it in water, set aside. 2. Bring water to a boil, add celery, carrot, coriander to cook for about 40 minutes to extract flavor, and then remove the vegetables. Add cumin, soy sauce, coloring agent to make Northeast sauce soup. 3. Put the lamb rack in, braise for 1 hour, then immerse it for 1 hour. 4. Place the braised lamb rack in the oven (top temperature 220℃, bottom temperature 200℃), bake for 20 minutes, take it out and sprinkle with dipping sauce.

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2.40

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4.220℃200℃20

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350150

1

2

320

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30525520

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2130

3100

300

100

151015156235

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1

22

3

750100

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