With the development of transportation, from trekking to horse-drawn carriages, from horse-drawn carriages to cars and trains, the exchanges between people have become more and more frequent, and the ingredients, spices, recipes and cooking techniques of different regions have also been continuously integrated, evolved and regenerated under this exchange, forming a long and rich gastronomic history and a wide variety of classic dishes.
However, some cuisines, even after thousands of years of development, no one can change their traditional practices and eating methods, I think this is from the production process to the way of eating food has reached the extreme, no one can improve it, this should be the legendary classic food! Hand-grabbed lamb is one such dish.
To prepare the lamb by hand:
Ingredients: lamb, green onion, ginger, garlic, peppercorns, radish
1. Chop lamb: Chop the clean lamb into pieces, and then wash it again
2, boiled lamb: chop into pieces of clean lamb, cold water under the pot, and then light the fire and add firewood, start to cook the lamb
3, beat the foam: after the lamb is boiled in the pot, skim out the blood foam floating on the water surface.
4: Season until the foam in the pot is cleaned, add the scattered ginger and cut into green onions in the pot, and then sprinkle a handful of peppercorns in the pot.
5: Cook the lamb for about an hour, then add the radish slices to the pot.
6, mixing dipping sauce: after peeling garlic, the garlic with a kitchen knife crushed, and then put into the garlic mortar, and then add salt in the garlic mortar, and then mash into garlic paste, and finally put the garlic paste into the dish, add water to soak it.
7, sauce: the boiled lamb fish out and put on the plate, and then take out a bowl, pour salt in the bowl, and then scoop out a spoonful of lamb soup from the pot, dissolve the salt, and finally pour the soup on the lamb, this delicious hand-grabbed lamb is ready.
Pick up the large piece of lamb that emits a fragrant aroma, put it on the end of the nose and sniff it gently, the fragrance is straight to the nasal cavity, can't help but make people eat fingers, dipped in the good garlic paste, fine garlic paste with fresh and rich soup on the surface of the lamb rolling, for a time can not help the throat began to squirm.
One bite down, the juice flows, fat but not greasy, delicious lamb with garlic paste spicy, just one bite, it brings unparalleled strong stimulation to the taste buds of the tip of the tongue, with the continuous surge of the throat, the delicious hand-grabbed lamb quickly becomes less from the plate, until finally, it will also lick the grease left on the fingertips with the aftertaste and reluctance.