Preparation method of savory hot grilled lamb neck

Abstract

The invention discloses a preparation method of a savory hot grilled lamb neck. The preparation method comprises the following steps: preparing raw material water by means of adding water in the following raw materials in parts by weight, 4-6 parts of lemongrasses, 2-4 parts of rhizoma kaempferiae, 1-2 parts of codonopsis pilosula, 1-2 parts of radix angelicae, 0.5-1 part of fructus foeniculi, 4-6 parts of anise, 0.5-1 part of Chinese red peppers, 0.5-1 part of aniseed, 1-2 parts of cassia barks, 0.5-1 part of black cardamom, 1-2 parts of cinnamon and 5-8 parts of bay leaves, until the total number of parts by weight is 1000; stewing the raw material water and adding 10-100 parts of salt, 10-100 parts of monosodium glutamate, 10-100 parts of dry red chilli powder and 5-50 parts of white sugar to obtain seasoning juice; cutting for shaping the surface of the lamb neck; putting the lamb neck in the seasoning juice and pickling in refrigeration; shaving off the neck meat and slicing the neck meat; grilling the sliced neck meat on a grill grate until the meat becomes golden yellow; and skewering the neck bone with a skewer and grilling the neck bone. The savory hot grilled lamb neck has the advantages of preparing simplicity, eating convenience, rich nutrients, medicated diet effects and efficacies of invigorating spleen-stomach and replenishing qi, and the efficacies are better for spleen-stomach weakers; the grilled lamb neck meat is crisp, tasty but not greasy, scorched outside but tender inside, and delicious in taste.

Description

technical field [0001] The invention relates to a method for preparing a spicy roasted lamb neck. Background technique [0002] Lamb neck has the characteristics of live meat, fat but not greasy, and good taste. Li Shizhen said in "Compendium of Materia Medica": "Mutton can warm the middle and nourish the deficiency, nourish the middle and replenish qi, appetizer and fitness, nourish the kidney qi, nourish the gallbladder and improve eyesight, cure fatigue and cold, five labors and seven injuries." Mutton is rich in nutrition and is an excellent medicinal food material. [0003] Roast lamb neck has the advantages of beautiful color, meaty fragrance, charred outside and tender inside, and is deeply loved by people. The traditional roasting method of lamb neck is: put the lamb neck on the charcoal fire to roast, during the roasting process, brush the seasoning on the surface, and roast it to mature. However, mutton has a strong smell and a heavy burden on the digestion of t...

AI Technical Summary

Problems solved by technology

However, mutton has a strong smell and a heavy burden on the digestion of the gastrointestinal tract. It is not suitable for people with poor stomach and spleen function. During the roasting process, the mutton neck will lose a lot of nutrients. Medium seasoning, the taste of roasted lamb neck is not easy to control