Technology: roast cumin leg of lamb. Ingredients: 750g leg of lamb with skin.
Seasoning: Cumin powder, barbecue sauce, salt, monosodium glutamate, onion, ginger and yellow wine. Teach you how to make cumin leg of lamb. How to make cumin leg of lamb delicious? Add seasoning (except cumin powder) to marinate the leg of lamb, steam until cooked, and hang cumin powder to bake until cooked.
Tips for making cumin leg of lamb: After the leg of lamb is cut with a knife, it is easy to taste after pickling, and can be heated in a microwave oven before serving. The practice of cistanche lamb leg porridge introduces the cuisine and its effect in detail: the fine staple food impotence and premature ejaculation prescription for tonifying yang prescription for limb cold and chills.
Taste: Salty and umami flavor technology: The making materials of boiled Cistanche deserticola lamb leg porridge: main ingredients: japonica rice 100g, mutton (hind legs) 150g.
Accessories: Cistanche deserticola 30g.
Seasoning: 5g of onion, 3g of ginger, 2g of salt and 2g of pepper to teach you how to make cistanche lamb leg porridge. How to make cistanche lamb leg porridge delicious 1. Clean cistanche deserticola, soak it in cold water for a while, take it out and cut it into pieces;
2. Remove fascia from sheep hind leg meat, wash and cut into thin slices;
3. Wash onion and ginger and cut into powder for later use;
4. Wash the japonica rice, soak it in cold water for half an hour, take it out and drain it;
5. Take a casserole, add cold water, cistanche deserticola and japonica rice, and boil it with high fire first;
6. Then roll the porridge with low fire, then add the mutton slices, chopped green onion, Jiang Mo and salt, and roll it with high fire for a few times;
7. When the rice carrion is cooked, sprinkle with pepper and serve. Pie-food phase grams:
Japonica rice: Tang? 6? 1 Meng Wei: "japonica rice can't eat meat with horses, causing tumors. It is heartbreaking not to eat with Xanthium sibiricum. "
Qing? 6? 1 Wang Yuying: "fried rice is fragrant, but dryness helps fire. People with diarrhea should not use it unless it is cold."
The method of stewed leg of lamb with Lycium barbarum introduces the cuisine and its effects in detail: impotence and premature ejaculation, tonifying deficiency and strengthening yang, strengthening waist and kidney, and irregular menstruation.
Taste: original technology: original stewed medlar stewed leg of lamb. Material: main ingredient: mutton (hind legs) 1000g.
Accessories: 20 grams of Lycium barbarum
Seasoning: green onion 10g, ginger 5g, salt 5g, monosodium glutamate 2g, cooking wine 15g, peanut oil 25g to teach you how to cook stewed leg of lamb with Lycium barbarum. How to cook stewed leg of lamb with Lycium barbarum 1.
2. Wash the mutton with cold water and cut it into cubes;
3. Heat the wok and stir-fry the mutton and ginger slices;
4. Put the cooking wine in the wok and fry thoroughly;
5. Pour mutton and ginger slices into a big casserole, add Lycium barbarum, clear soup, salt and onion, and bring to a boil;
6. Stew with low heat, pick out onions and ginger, and add monosodium glutamate. Tips-Health Tips:
1. Benefiting eyesight, tonifying kidney and strengthening tendons;
2. It is suitable for male impotence, premature ejaculation, irregular menstruation in women, and decreased libido.
Pie-food phase grams:
Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.