京味烧羊腿
难度:高手
时间:60-90分钟
主要食材:羊肉类
?菜系:凉菜
传统、考究的烹制手法将羊肉的润鲜本味发挥到了极致。珍重一块羊肉：只要付出足够的耐心与细心，就会给这个冬天的餐桌一份怀旧滋味的惊喜。
热量标注：此菜热量为249.59千卡/人。
材料：
羊腿肉500g，白萝卜200g，红椒??1个，香菜??1棵，大葱??1根，老姜??1块，盐????2茶匙，白砂糖1汤匙，孜然籽1茶匙，桂皮??1块，大料??3个，花椒??20粒，香菜??1棵，生抽??2汤匙，香油??1茶匙，蒜茸??1茶匙，料酒??2汤匙，干淀粉50g，油????500ml
制作方法：
将羊腿肉清洗干净，并用厨房纸巾擦干水分。白萝卜洗净去皮，切成半圆片。大葱切长段。老姜拍散。香菜和红辣椒洗净切碎，然后调入生抽、香油和蒜茸，调和成料汁待用。大火烧沸煮锅中的水，放入整块羊腿肉。氽煮5分钟，捞出再反复冲净。再次在煮锅中加冷水，放入汆过的羊腿肉，调入大葱段、老姜、孜然籽、桂皮、大料、花椒、盐、白砂糖、料酒和白萝卜片。用大火烧沸后转小火慢煮60分钟，待羊腿肉质酥烂时取出沥干汤汁，并晾凉。在整块煮熟的羊腿肉上均匀的撒上一层干淀粉。另外用中火烧热炸锅中的油，待烧至七成热时将裹好淀粉的羊腿肉块放入，保持中火慢炸3分钟至表面焦黄，取出沥干油分。最后可以趁热或晾凉将羊腿肉切成约1cm的厚片，淋上料汁缀以香菜即可。
小贴士：
煮过羊腿肉的汤千万不要倒掉，吃完羊肉再喝上一碗这样鲜美的肉汤，在冬天里全身暖暖的，再惬意不过了。小火慢煮羊肉的时候，要不时的将浮沫撇出，这样熬出的肉汤才够清纯。煮羊肉时还可以加入适量丁香、草果、小茴香、干辣椒等调味，滋味更丰富。
翻译：
BeijingFlavourRoastRackOfLamb
Difficulty:expert
Time:60-90minutes
Mainingredients:lambclass
Cuisine:appetizer
Tradition,andmeticulousapproachtocookingtheflavoroffreshmuttonprofittoanextreme.Cherishalamb:aslongasthepaytobepatientandcareful,willgivethetableanostalgictasteofwintersurprise.
Heatmark:thismenucalorie249.59kcal/person.
Material:
Legoflambmeat500g,whiteradish200g,redpeppers1,coriander1,1onion,ginger1,salt2teaspoons,whitesugar1tablespoon,cuminseeds1teaspoon,cinnamon1,aniseed3,20grainsofpepper,coriander1,lightsoysauce2tablespoons,sesameoil1teaspoon,choppedgarlic1teaspoon,cookingwine2tablespoons,drystarch50g,oil500ml
ProductionMethod:
Legoflambmeatwillbecleananddrywithkitchenpapertowelswater.Wash,peelandwhiteradish,cutintosemicircularpieces.Cutonionparagraph.Gingerpowdershoot.Washcilantroandchoppedredpepper,andthentransferredtosoysauce,sesameoilandgarlic,toreconcileintoastand-materialjuice.Shaofeicookerfireinthewater,intotheblocklegoflambmeat.Boilforashortcookfor5minutes,removeandthenrinseagain.Addingcoldwaterintheskilletagain,intothequick-boil-offlegoflambmeat,transferredtoalargespringonion,ginger,cuminseeds,cinnamon,aniseed,pepper,salt,sugar,cookingwineandwhiteradishpieces.TurnwithasmallfireafterthefireShaofeicookslowly60minutesuntilthelambmeatSulandrainoutwhenthesoupandletcool.
Legoflambmeatcookedintheblockevenlysprinkleonalayerofdrystarch.Anotherfirewithahotfriedintheoilpot,heatwillbeverybadlyburnedQichengthelambpieceswrappedintostarchtokeepthefireslowlyfriedin3minutestothesurfaceofbrown,removeanddrainoil.Servehotorletcooltothefinallegoflambcanbecutintoabout1cmthickmeatslicestoppedwithsaucedecoratedwithcoriandercanbeexpected.
Tips:
Cookedlambmeatsoupdonotfallover,eatinglambandsipabowlofthisdeliciousbroth,warmbodyinthewinter,andthencozyenough.Slow-cookedlambsmallfirewhenthefoamtimetotimewritewillbefloatingout,soproudlyinthebrothisenoughpure.Amountofboiledmutton,canhaveaddedcloves,cardamom,cumin,driedpeppersandotherseasonings,tastericher.
