Teach housewives how to cook the best roast leg of lamb in Cantonese style(jiao zhu fu yong yue shi shou fa peng ren ji pin kao yang tui lan mei jiang kao ao zhou yang tui )

Teach housewives how to cook the best roast leg of lamb in Cantonese style

Introduction:

"Some time ago, I chatted with housewives in the food group and talked about the topic of large-scale family barbecue. Some housewives said on the spot that" when they see large-scale meat such as leg of lamb and lamb chops, they will feel at a loss and unable to start. ". Recently, my friend just sent two Australian lamb legs, which were roasted with cumin and blueberry sauce respectively, and accumulated some experience. Today, I'd like to share with you the tips to make the lamb leg meat fresh and tender: 1. Good food is the key to ensure the meat fresh and tender: the lamb leg used for roasting this time is produced in Australia. Australian sheep grow in a pure natural environment. They are raised on natural pastures and fed on clover, rye and other grasses. Also eat the best natural supplements: lupins and oats, for example, without any added hormones or artificial colors. In this growth environment, the sheep are big and thin with high meat yield. The meat is fresh and tender without fishy smell. Australian mutton is processed by dividing parts. Open the package, there is no fishy smell of raw meat. It can be directly used for roasting without cleaning. For housewives, this can greatly save time. When roasting, even if the roasting time is too long, Australian mutton still remains fresh and tender. Australia is recognized as a place without major cattle and sheep epidemics, including mad cow disease, scrapie and foot-and-mouth disease. The state stipulates that all export processing must implement this traceability system, and the processing plant must ensure that all processing links can be accurately traced. The system is quite perfect and people can rest assured. 2. If you don't buy good mutton, you can use the following three methods to make up for it: remove the fishy smell and make the meat fresh and tender (red meat can use this method): pickle the mutton with papaya juice to make the meat soft and tender. Papain is a natural meat loosing agent, which can make the meat more tender and smooth. It is also a healthy way to marinate mutton with papain juice (refer to "garlic flavored paper wrapped bone"). Use acupuncture to cut off the fascia of mutton to make it fresh and tender. But most families don't have such tools. You can use the tip of the knife to stab the meat, but you should pay attention not to stab the bottom of the meat. Orange peel can remove the fishy smell of mutton. Put the orange peel, mutton and water into the boiler to boil for a while, and then rinse the surface with water. In contrast, the delicious, safe and good quality mutton is also guaranteed. The meat of Australian lamb leg is fresh and tender without fishy smell, so I want to stir up something new in the dishes. With blueberry sauce and mutton, the aroma of jam makes the mutton taste richer and more layered. The taste is absolutely amazing. Australian lamb leg meat is fresh and tender. After roasting, it has a slightly burnt aroma. With the mellow fruit aroma of blueberry sauce, it reduces the greasy feeling of large pieces of meat. It makes people have a good appetite and endless aftertaste. It turns out that when you watch your husband gnaw at the leg of a lamb, you can imagine what the delicious index of the leg of a lamb is. This time, the roast lamb leg is cooked in Cantonese style. First of all, two kinds of special pickings are introduced. Sticky rice noodles. Sticky rice flour is a special product of Guangdong Province. It is used in rice flour, such as the famous snacks of Guangdong Province, such as sausage flour, radish cake, taro cake, etc. High concentration Fen flavor baijiu. I used Erguotou Hongxing, and roasted meat with high concentration of Fen flavor Baijiu, which will make the roast meat taste more fragrant. Do not use rice wine and Huadiao wine to pickle, it will cover up the flavor of mutton. In fact, family cooking large barbecue is not complicated, as long as you have a certain understanding of the ingredients, master some basic tips can be competent. Now let's start baking Australian lamb leg: if you don't understand the menu, you can go to my homepage log: http://home.meishichina.com/space-176562.html 　”

Production steps:

Step 1: take the Australian lamb leg out of the freezer and move it to the freezer for natural thawing (it takes one day).

Step 2: the leg is thawed. When the package is opened, a small cover suddenly falls out. The original purpose is to prevent the bone marrow from flowing out of the protective cover. Oh, it's a thoughtful design. When you take it up and smell the leg, there is no fishy smell of raw meat, especially the special smell of mutton at the bone marrow. (because it took one day to thaw the leg of lamb, it was already at night when taking the picture. There was some color difference. The color of picture 1 should prevail.)

Step 3: wipe off the water on the surface of the leg with kitchen paper, cut off the fascia on the surface of the leg, cut off the extra meat, and arrange the shape.

Step 4: stab the leg with a knife and cut the fascia.

Step 5: peel and chop the garlic, stir fry the garlic with oil.

Step 6: prepare onion, onion, coriander, ginger and garlic.

Step 7: prepare sticky rice flour, raw flour, sugar, soy sauce and Erguotou.

Step 8: Chop onion, green onion, coriander and ginger, mix with garlic, stick rice flour, cornmeal, sugar, soy sauce and Erguotou, and prepare.

Step 9: put the Australian lamb leg into the fresh-keeping bag, then put in the marinade, and wipe it well by hand.

Step 10: fasten the fresh-keeping bag and marinate in the refrigerator for one night.

Step 11: blueberry, cherry, potato and chrysanthemum are ready.

Step 12: wash the chrysanthemum and drain the water. Cut the cross flower on the top of the virgin fruit to make it into flower shape. Cut the potato into long strips with a mold, soak it in the light salt water for 5 minutes, and then dry the surface with kitchen paper.

Step 13: prepare the fresh blueberries and mix the blueberry sauce with warm water.

Step 14: crush the almonds with a rolling pin.

Step 15: preheat the air frying pan 180 degrees for 5 minutes, then put the potato chips into the frying basket, set the time for 10 minutes, then take out the shaker, set the time for 5 minutes to take out.

Step 16: put the pickled Australian lamb leg into the air frying pan (as the chips just fried do not need to be preheated, if the frying pan is just opened, it needs to be adjusted to 160 ℃ for 3 minutes).

Step 17: turn off the air fryer and cook at 160 ℃ for 10 minutes.

Step 18: then, observe how much more time it takes to cook the leg, so it's easy to see.

Step 19: raise the temperature to 200 ℃ and cook for another 10 minutes. (the tip of a knife can be used to puncture the leg of a lamb, so as to see whether the leg of the lamb is well cooked. If the leg of the lamb is still bleeding, it means that the mutton is not well cooked.)

Step 20: then pour blueberry sauce on the roasted leg of lamb, close the frying pan and simmer for 5 minutes to let the lamb absorb the taste of jam. Put the cherry, chrysanthemum, fresh blueberries and French fries on the plate, take out the leg of lamb, pour blueberry juice on it, and sprinkle with crushed almonds to enjoy.

Materials required:

Hind leg of Australian sheep with bone: 1

Blueberry: 8

Virgin fruit: 1

Potatoes: 1

Chrysanthemum: 1

Almonds: 8

Onion: 1 / 2

Scallion: 1

Coriander: 1

Ginger: 4 tablets

Garlic: 1

Sticky rice noodles: 1 tbsp

Raw meal: 1 teaspoon

Sugar: 1 teaspoon

Soy sauce: 3 tbsp

Erguotou: 1 tbsp

Note: the correct thawing method of frozen meat: take the meat out of the refrigerator freezer, and then move it to the refrigerator freezer for natural thawing, this thawing method can make the meat taste best. Frozen meat must not be thawed by microwave, soaking in water, normal temperature and other conditions, which will easily lead to the loss of food nutrition, affect the taste or deterioration. Barbecue method: this time, I used the air frying pan to roast the leg of lamb, and the same method was used in the oven. Generally, the method of barbecue is from low temperature to high temperature, so that the roasted meat can be fragrant outside and smooth inside.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: Fruity

Chinese PinYin : Jiao Zhu Fu Yong Yue Shi Shou Fa Peng Ren Ji Pin Kao Yang Tui Lan Mei Jiang Kao Ao Zhou Yang Tui