Roasted lamb leg with clove(ding xiang kao yang tui )

Roast lamb leg with clove

Raw materials for roasted lamb leg with cloves:

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, 20g sesame oil.

Process of 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.

Characteristics of roasted lamb leg with clove

This dish is golden in color, fragrant, crisp, soft and tender. The roast leg of mutton with roast bait has both northern flavor and southern characteristics.

To make roasted lamb leg with clove

Cooking bait is cooked with rice for rice, take out while hot for mud, knead into a ball, roll into a diameter of 15 cm, 0.5 cm thick round cake is bait. Put it on the chestnut charcoal fire, bake it, take it off, spread it with sesame peanut butter, chili oil and sweet soy sauce. It can also be served with roast mutton, stewed beef and fried dough sticks for better flavor.

Roasted lamb leg with clove

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 baked in the north on the basis of Hui cooks to increase the use of cloves, peanut oil and water, people from the oven cooking. This dish is golden in color, fragrant, crisp, soft and tender. It has both northern flavor and southern characteristics.

raw material

1 goat hind leg

3000g

clove

10 PCs

Ginger powder

30 g

a sweet sauce made of fermented flour

20 g

Cucumber slices

50 g

Scallion section

80 g

Burn bait

12

pepper

5 g

salt

20 g

monosodium glutamate

10 g

Peanut oil

200 g

Minced green onion

30 g

Sesame oil

20 g

Cooking methods

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.

Key technology

The baits are cooked with rice, mashed into mud while hot, and rolled into a round cake with a diameter of 15 cm and a thickness of 0.5 cm. The baits are then roasted on chestnut charcoal fire, foamed and removed, and then spread with sesame peanut butter, chili oil and sweet soy sauce. It can also be served with roast mutton, stewed beef and fried dough sticks for better flavor.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ding Xiang Kao Yang Tui