Teach The Housewife to Use Cantonese Techniques to Cook The Best Roast Leg of Lamb-roasted Australian Leg of Lamb with Blueberry Sauce
by Powder gummy candy
Favorite
Difficulty
Hard
Time
2h
Serving
2
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 meats such as lamb shanks and lamb chops, they will be at a loss. The feeling of nowhere to start". Recently, a friend of mine just sent two Australian lamb shanks, which were roasted with cumin and blueberry sauce. I have accumulated some experience. I will share with you today:
Tips for making lamb shanks fresh and tender:
1. Good ingredients are the key to ensuring fresh and tender meat:
The leg of lamb used for roasting this time is from Australia. Australian sheep grow in a pure natural environment. They are raised on natural pastures and are fed with clover, rye and other grasses. At the same time, eat the best natural supplements: for example, lupins and oats, without any added hormones and artificial colors. The sheep under such a growing environment are big and lean, with a high meat yield, fresh and tender meat, and no fishy smell.
Australian mutton is processed in divided parts. Open the package and there is no fishy smell of raw meat. It can be roasted directly without washing. For the housewife, this can greatly save time. When roasting, even if the roasting time is too long, the Australian lamb still maintains its tenderness.
Australia is recognized worldwide as a place where there are no major cattle and sheep epidemics, including mad cow disease, scrapie and foot-and-mouth disease. According to national regulations, all export processing must implement this traceability system, and processing plants must ensure that all processing links can be traced accurately. The system is quite complete, which makes it safe to eat.
2. If you have not purchased good mutton, you can use the following three methods to make up for it, to remove the fishy and improve the freshness, and make the meat tender (this method can be used for red meat):
Marinating lamb with papaya juice can make the meat tender and tender. There is "papain" in papaya, which is a natural meat loosening agent, which can make the meat more tender and smooth. It is also healthy to marinate lamb with papaya juice (for specific methods, please refer to "garlic paper wrapped bone").
Use acupuncture to cut off the fascia of the lamb to make the meat tender. However, ordinary households do not have such tools. You can use the tip of a knife to pierce the meat, but be careful not to pierce the bottom of the meat.
Use orange peel to remove the fishy smell of lamb. Put the orange peel, lamb, and water into a boiling pot and cook for a while. The water is not boiled, and then rinse off the surface foam with water.
In contrast, good mutton is the guarantee of quality, safe, healthy, and delicious, and it also saves a lot of effort.
The Australian lamb leg is tender and has no fishy smell, so I want to make some new ideas in the dishes.
With blueberry sauce and mutton, the aroma of jam makes the taste of mutton richer and more layered. The taste it brings is definitely a surprise.
Australian lamb shank is fresh and tender, with a slightly burnt aroma after roasting, and the mellow fruity aroma of blueberry sauce, which reduces the greasy feeling of large pieces of meat. It is appetizing and has an endless aftertaste.
Facts have proved that when watching her husband holding the leg of lamb gnawing wildly, even the bone marrow of the lamb has not been spared, one can imagine how delicious the leg of lamb is.
This time, the roast leg of lamb is cooked in Cantonese style. Let me first introduce the two special marinades used in Cantonese barbecue.
Sticky rice. Sticky rice noodles are a specialty of Guangdong. It is made with rice flour, such as the famous snack rolls, carrot cakes, and taro cakes in Guangdong. The sticky rice noodles are used to marinate the grilled meat, which can make the outside crispy and the inside slippery. effect.
High-concentration fresh-flavor liquor. I used Hongxing Erguotou, and marinated the roast with high-strength fragrant white wine, which will make the roast more fragrant. Don't use rice wine and Huadiao wine to marinate, it will cover up the aroma of mutton.
In fact, it is not complicated to cook large-scale barbecue at home, as long as you have a certain understanding of the ingredients and master some basic tricks. Next, we will start roasting Australian lamb shanks:
If you don’t understand the recipe, you can go to my homepage log: http://home.meishichina.com/space-176562.html ”
Tips for making lamb shanks fresh and tender:
1. Good ingredients are the key to ensuring fresh and tender meat:
The leg of lamb used for roasting this time is from Australia. Australian sheep grow in a pure natural environment. They are raised on natural pastures and are fed with clover, rye and other grasses. At the same time, eat the best natural supplements: for example, lupins and oats, without any added hormones and artificial colors. The sheep under such a growing environment are big and lean, with a high meat yield, fresh and tender meat, and no fishy smell.
Australian mutton is processed in divided parts. Open the package and there is no fishy smell of raw meat. It can be roasted directly without washing. For the housewife, this can greatly save time. When roasting, even if the roasting time is too long, the Australian lamb still maintains its tenderness.
Australia is recognized worldwide as a place where there are no major cattle and sheep epidemics, including mad cow disease, scrapie and foot-and-mouth disease. According to national regulations, all export processing must implement this traceability system, and processing plants must ensure that all processing links can be traced accurately. The system is quite complete, which makes it safe to eat.
2. If you have not purchased good mutton, you can use the following three methods to make up for it, to remove the fishy and improve the freshness, and make the meat tender (this method can be used for red meat):
Marinating lamb with papaya juice can make the meat tender and tender. There is "papain" in papaya, which is a natural meat loosening agent, which can make the meat more tender and smooth. It is also healthy to marinate lamb with papaya juice (for specific methods, please refer to "garlic paper wrapped bone").
Use acupuncture to cut off the fascia of the lamb to make the meat tender. However, ordinary households do not have such tools. You can use the tip of a knife to pierce the meat, but be careful not to pierce the bottom of the meat.
Use orange peel to remove the fishy smell of lamb. Put the orange peel, lamb, and water into a boiling pot and cook for a while. The water is not boiled, and then rinse off the surface foam with water.
In contrast, good mutton is the guarantee of quality, safe, healthy, and delicious, and it also saves a lot of effort.
The Australian lamb leg is tender and has no fishy smell, so I want to make some new ideas in the dishes.
With blueberry sauce and mutton, the aroma of jam makes the taste of mutton richer and more layered. The taste it brings is definitely a surprise.
Australian lamb shank is fresh and tender, with a slightly burnt aroma after roasting, and the mellow fruity aroma of blueberry sauce, which reduces the greasy feeling of large pieces of meat. It is appetizing and has an endless aftertaste.
Facts have proved that when watching her husband holding the leg of lamb gnawing wildly, even the bone marrow of the lamb has not been spared, one can imagine how delicious the leg of lamb is.
This time, the roast leg of lamb is cooked in Cantonese style. Let me first introduce the two special marinades used in Cantonese barbecue.
Sticky rice. Sticky rice noodles are a specialty of Guangdong. It is made with rice flour, such as the famous snack rolls, carrot cakes, and taro cakes in Guangdong. The sticky rice noodles are used to marinate the grilled meat, which can make the outside crispy and the inside slippery. effect.
High-concentration fresh-flavor liquor. I used Hongxing Erguotou, and marinated the roast with high-strength fragrant white wine, which will make the roast more fragrant. Don't use rice wine and Huadiao wine to marinate, it will cover up the aroma of mutton.
In fact, it is not complicated to cook large-scale barbecue at home, as long as you have a certain understanding of the ingredients and master some basic tricks. Next, we will start roasting Australian lamb shanks:
If you don’t understand the recipe, you can go to my homepage log: http://home.meishichina.com/space-176562.html ”
