Roast Lamb Leg(kao yang tui )

Roast lamb leg method:

Raw materials for roast lamb leg

One hind leg (about 2.5kg) of sheep with bone.

Seasoning for roast lamb leg:

75g cooking wine, 5g refined salt, 25g soy sauce, 10g five spices, 1.5g pepper, 100g scallion, 100g ginger, 25g cinnamon, 25g seasoning and 5g pepper salt.

Process of roasted lamb leg:

1. Put the hind legs of the mutton with bones into a container, add cooking wine, refined salt, soy sauce, five spices (Amomum villosum, cardamom kaempferi, Angelica dahurica and cinnamon), pepper, cinnamon, seasoning, scallion and ginger, and marinate for 24 hours.

2. Put the pickled leg of Lamb on the baking plate, put it into the oven, bake it, put it on the plate, and bring pepper salt.

Roast Lamb Leg

Roast leg of lamb is a dish, the main raw materials are hind leg of lamb, tomato sauce, celery and so on. Roast lamb leg is a famous dish in Hulunbeier. Roast lamb leg is evolved from roast whole sheep.

brief introduction

It is said that roast lamb leg was a famous dish Genghis Khan liked to eat. During Genghis Khan's expedition to the west, in order to shorten his meal time and let him have a rest, the officials in charge of food changed the roast whole sheep that Genghis Khan used to eat into pieces for barbecue without Genghis Khan's consent. At that time, Genghis Khan was busy with the war and did not pay attention to these things. But the servant brought him a plate of roast leg of lamb every day for him to eat. Because of its crisp, crispy and non greasy texture, roast leg of mutton is very popular with him. After that, he would eat every day, and praised the roast leg of lamb. Since then, there has been a famous dish on the herdsmen's table. City chefs, who learn the essence of folk roast lamb leg and implement scientific cooking, gradually become the famous dish of hotels and restaurants.

Flavor characteristics

Roast leg of mutton is beautiful in shape, brown and red in color, crisp and rotten in meat, mellow in taste, beautiful in color, tender in meat, and overflowing in strong fragrance. It is suitable for all ages to serve with wine and rice. It is one of the delicious dishes in grassland. Roast leg of mutton is a famous Mongolian dish, which is widely spread in Northwest China. The main ingredient of this dish is leg of lamb, which is cured and baked with seasoning. The leg of lamb is full in shape, ruddy in color, crisp and mellow, delicious in taste and long in aftertaste.

nutritive value

Mutton is a common food on the table in northern China in winter, and it is often eaten for about seven months every year.

As the saying goes: "delicious food should be matched with beautiful utensils, and medical treatment is not as good as dietotherapy". Mutton is warm in nature, tonifying qi and Yin, tonifying deficiency in warmth, and invigorating the stomach. It is called warm tonic for tonifying Yuanyang and blood Qi in compendium of Materia Medica. Warm is tonic to human body. For example, the elderly are afraid of cold in winter, so they will feel warm when they eat mutton. This is recorded in Treatise on Febrile Diseases by Zhang qiongzhi and qianjinshu of Tang Dynasty. It can be seen that mutton is the best food for people to take tonic in winter. Sheep are hardy by nature, and are mainly produced in cold plateau areas in China, such as Qinghai, Tibet and Inner Mongolia, among which Inner Mongolia is the best. In Inner Mongolia, the temperature difference between day and night is large, and the water and grass are luxuriant, which is especially suitable for the growth of sheep. Most of the people here are nomads, and their lives are unstable, but they are strong, and they can still ride their horses and whip, graze cattle and sheep in the severe cold of more than - 30 degrees below zero. Their strong body and cold resistance are inseparable from the diet structure of eating mutton all the year round. Similarly, there will be a vast market for mutton in the south of China, but there are few sheep in the south. People don't understand the characteristics of mutton, and they can't adapt to the unique smell of mutton at the beginning. Moreover, the number of local Muslims is less than that in the north, and there are not many people who eat mutton. For example, considering the climate and geographical conditions, it is more necessary to eat mutton in the south. Southern China has a subtropical climate, especially in the Yangtze River and Pearl River basins. It is rainy, windy and humid all the year round. It is even colder in winter. Affected by the regional pattern, the residents have no heating equipment in winter. People feel cold from the heart in their houses, which makes them unable to adapt to it for a long time, especially those who go to the north. In this climate, people are prone to suffer from rheumatism, spondylosis, central nervous system and other diseases for a long time, which endanger people's health and affect people's life span. Therefore, in the vast areas of South China, whether it is winter or summer, people can eat mutton timely to remove moisture, avoid cold and warm heart and stomach.

Mutton is tender, high in protein and rich in vitamins. The fat melting point of sheep is 47 degrees, because people's body temperature is 37 degrees, even if they eat, they will not be absorbed by the body, and they will not get fat. Mutton is tender and easy to digest. Eating more mutton can only improve physical fitness and improve the ability of anti disease. And there will be no other side effects, so now people often say: "to live a long life, often eat mutton.".

Swiss scientists have found that there is an anticancer substance in cattle and sheep. This fatty acid, called CLA, plays an important role in the treatment of cancer, according to the newspaper

It has obvious effect. Scientists at an animal research institute in Freiburg, Switzerland, have discovered the unique properties of CLA after years of research. Through experiments on mice and human cells, scientists found that under the action of CLA, the growth of cancer cells was inhibited and gradually decreased. This effect has obvious effect on the treatment of skin cancer, colon cancer and breast cancer.

Experts pointed out that CLA substance mainly exists in meat and dairy products, and the content of CLA in ruminants such as cattle and sheep is much higher than that in pigs and chickens. The results also showed that the content of CLA in sheep raised on grassland was higher.

The food is mutual restraint

Mutton: mutton should not be eaten with pumpkin, watermelon and catfish, but it is easy to make people stagnate and get sick; it should not be eaten with dried vegetables; it should not be eaten with vinegar, otherwise it will be hot; it should not be eaten with buckwheat and bean paste.

Taboo group

Mutton special smell bigger, summer and autumn hot and dry climate, should not eat mutton. Mutton belongs to the product of great fever. It is not suitable for people who have fever, toothache, sore mouth and tongue, cough, spit yellow phlegm and other symptoms of fire. Suffering from liver disease, hypertension, acute enteritis or other infectious diseases, as well as fever period are not edible. Patients with hot weather or fever should be careful to eat; those with edema, bone steaming, malaria, exogenous infection, toothache and all thermal diseases should be fasted. Red wine and mutton are taboo to eat together, which will produce chemical reaction after eating.

Production method

raw material

1 hind leg of sheep

Celery 200g

Ketchup 1000g

Tomato 250g

30 g refined salt

Pepper water 1000g

Cinnamon 5g

Star anise 10g

2 fruits

Ginger 20g

500g scallion

Mutton soup 500g

Production steps

1. Rinse the leg of lamb, poke the hole evenly with iron chisel, put it in the container, and marinate it with refined salt and pepper water for 4-6 hours.

2. Add cinnamon, star anise, Tsao Guo, ginger, tomato sauce and Lamb Soup to the baking pan, then put the pickled leg of lamb, and put onion, tomato and celery on the leg of lamb. When the oven is heated to 180-200 ℃, push the baking plate into the oven, turn it every hour, about 3-4 hours, dry the soup, and the leg of lamb is well cooked. Take it out and put it on the plate. Garnish it with coriander.

Key technology

Turn it once an hour, pour the soup in the baking tray on the mutton, repeat 3-4 times, not only tasty, but also oily.

Flavor characteristics

Roast leg of mutton is a famous Mongolian dish, which is widely spread in Northwest China. The main ingredient of this dish is leg of lamb, which is cured and baked with seasoning. The leg of lamb is full in shape, ruddy in color, crisp and mellow, delicious in taste and long in aftertaste.

Other flavors

Roast lamb leg with honey

Method:

1. Heat up the oil pan, add ginger and garlic, stir fry the whole leg of lamb, add cooking wine and soy sauce after the skin changes color, then add chili, fragrant leaves, angelica, cinnamon, sugar and salt, add boiling water to noodles, cook for a while, and move to the pressure cooker to stew for about half an hour.

2. Put it on the baking plate, brush honey around, bake it in microwave oven for 10 minutes, turn it over and bake it for another 10 minutes.

Roasted lamb leg with clove

mixed ingredients:

One goat hind leg, 3000g, 30g ginger powder, 20g sweet flour paste, 50g cucumber slices, 80g scallion white section, 12 baits, 5g pepper, 20g salt, 10 cloves, 10g monosodium glutamate, 200g peanut oil, 30g scallion powder, and sesame oil

Method:

Roasted lamb leg with clove

1. Wash the leg of lamb, poke 10 holes on both sides with bamboo cuttings, add salt, monosodium glutamate, pepper, onion and ginger, knead thoroughly and marinate for 1 hour.

2. Put the leg of lamb into the roasting pan, insert the clove into the hole of the meat, then put 250 grams of peanut oil and water into the roasting pan, put it in the oven, bake it with warm water until the soup is dry, the meat is golden, take it out, brush with sesame oil, and put the whole leg on the table. After the appearance, the slices are put on the plate, and the two ends of the plate are decorated with cucumber slices, followed by the roast bait, flour sauce dish and scallion segment dish. Features:

Since the large-scale immigration of the Hui people in Yunnan Province in Yuan Dynasty, they settled down in agriculture and changed their food customs. Roast lamb leg is the basis of northern baking, after the Hui chef added Ding

Chinese PinYin : Kao Yang Tui