Roasted leg with fescue(chao mao duo wei kao yang tui )

Roasted leg with fescue

Introduction:

"I didn't like mutton very much. I don't know if it's because I have a good taste, or I'm too sensible, or genetic? I always feel smelly when I eat what others think is not smelly. However, since a few years ago and colleagues went to the sheep scorpion, was "encouraged" to gnaw on a large piece, slowly accepted. The main thing is that the mutton has a strong flavor, which covers up the original smell of mutton. Therefore, my mutton may be different from others. I always like to add some seasonings to cover it up. In this way, I gradually like some. But every time you buy mutton, you have to choose sheep. The mutton of goat is too smelly. If you have friends like me, you should pay attention to it when you buy it. "

Production steps:

Step 1: marinate lamb leg with seasoning for a long time, preferably overnight. If it's summer, be sure to put it in the refrigerator.

Step 2: put the pickled leg of Lamb on the baking plate and bake for 20 minutes.

Step 3: take out, brush oil, turn over and bake for 20 minutes. Repeat this for 2-3 times until the leg of lamb is roasted thoroughly, and finally sprinkle sesame seeds. Just a few more minutes.

Materials required:

Leg of lamb: moderate

Onion: right amount

Pepper: right amount

Salt and pepper: right amount

Cumin: moderate

Citronella: moderate

Sesame: right amount

Salt: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Note: Teflon is easy to cook http://www.teflon-club.com/club/kaopu_ detail.php?reid=807

Production difficulty: unknown

Process: firing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Chao Mao Duo Wei Kao Yang Tui