Roast leg of lamb is a famous dish in Inner Mongolia to entertain guests, and roast leg of lamb evolved from roasted whole lamb. Super-fast and stable update novel, this article is published by www. lχｓ。 According to legend, hunters and nomadic peoples living in the vast lands of northern China often roast whole game and whole sheep around campfires. People gradually discovered that the most delicious part of the whole sheep is the hind leg of the sheep, so they often cut off the hind leg of the sheep and roasted it. Roasted lamb hind leg alone is not only faster than roasting whole lamb, but also tastes more delicious and easy to eat, so roast leg of lamb gradually replaces roasted whole lamb.

… After a long period of development, various ingredients and condiments have been gradually added in the process of roasting lamb legs, so that its shape, color, taste, and freshness are integrated, and the color is beautiful, the meat is fragrant, the outside is charred, the inside is tender, and the dry and crispy is not greasy.

"Looking from afar, according to the constitution, I can distinguish the red neon on the signboard flashing with the words "Inner Mongolia roast lamb leg", and the fragrance is already mouthwatering.

Qian Gurong seemed to be moved, and said loudly: "It is said that this shop is opened by an authentic Mongolian. Did you know? Roast lamb shank was once a famous dish of Genghis Khan's favorite food. During Genghis Khan's expedition to the east and west, the officials in charge of food, in order to shorten Genghis Khan's eating time so that he could rest for a while, changed the roast whole sheep that Genghis Khan often ate to cut and barbecue without Genghis Khan's consent. At that time, Genghis Khan was busy with war and did not pay attention to these things. But the attendant brought him a plate of roast leg of lamb every day for him to eat. Because the roast leg of lamb is crispy, crispy, not greasy, he loves to eat it very much. In the future, he must eat every day, and he also praised the roast lamb leg when he met people. Since then, there has been an extra famous dish on the herdsmen's table. With the passage of time, the chefs in the city of Juzong absorbed the essence of folk roast lamb leg and practiced scientific cooking. It has gradually become a famous dish in today's hotels and restaurants. ”

Qian Gurong's storytelling-like comments made Sikong Yao surprised, and asked with a smile: "Gu Rong, you know so well, is it difficult for you to open a roast lamb shank restaurant at home?" ”

Qian Gurong said with a smile: "You can say that, but it's not all, our grandfather is from Inner Mongolia, so I also have a quarter of the blood of Inner Mongolians." Our family is engaged in grassland cuisine. Roast leg of lamb can also be considered a signature dish. ”

The roast leg of lamb is beautiful in shape, brown in color and crispy in meat. The taste is mellow, the color is beautiful and the meat is tender, the strong fragrance overflows, and it goes with wine. Suitable for all ages, it is one of the delicacies of the prairie.

△ is a famous Mongolian dish. It is no accident that it has been able to circulate. All over the northwest, there are productions, this dish is made with lamb leg as the main ingredient, pickled and then baked with seasonings. The leg of lamb is shaped. The color is ruddy, crispy and mellow, and the taste is delicious. Long aftertaste.

≮ The person trained a table to sit down, and it was late but not as late as night. It is a busy time for supper business, and Shengyi City, as the first food capital in the mainland, is not allowed to be drunk when people come out to forage at night.

Qian Gurong said with satisfaction: "I didn't expect there to be a table, I'm so lucky." ”

The shopkeeper who greets customers flips the leg of lamb on the grill and pours the soup from the baking tray over the lamb, repeating this to create a delicious and oily color. Seeing that there were new customers coming to the seats, the store didn't stop working on it, but just said, "How much!" ”

Since this restaurant only serves roast lamb shank, customers are asked "how much" instead of "what they want to eat". In today's world where people's tastes are becoming more sophisticated, it may not be enough to meet the needs of diners by operating only one type of food, but for this kind of store that deals in flavor food, this may be their way of fun.

Because it's professional, it's outstanding. With such a trick, the business of this store does not seem to be bad, which can be seen from the fact that the tables are placed outside the storefront. …

Qian Gurong said with a smile: "It's hard to come out for supper, why don't you eat more?" ”

The members of the Stinging Snake Band are all boys, and naturally they will not refuse to eat meat and other heroic acts, and they all nod.

Qian Gurong smiled at the shopkeeper: "Two of them, otherwise there won't be enough to eat, I want this, and this." ”

The careful shop wrote the weight of the leg of mutton on the label, so that the guests could consider, Qian Gurong asked for a four-and-a-half catty and a four-catty-three, after removing the big bones, each person is about one catty, and the girl's food may not be able to finish it, plus a little wine and food, the boy is basically enough to eat.

Looking at the roast leg of lamb flipping on a special grill, the shop keeps brushing it with a white, sticky sauce.

Sikong Yao asked Qian Gurong curiously: "What is this radish sauce for?" ”

The taste of white radish is spicy and cool, with a slight sweetness in the sweetness, which is not difficult to notice.

Qian Gurong explained: "It is a roast sauce made with radishes, green onions, ginger, wine and other ingredients. Mutton and radish are burned together, which can not only remove the smell, but also make up for the lack of carotene and vitamins in mutton. ”

Sikong Yao muttered: "I see, the smell of mutton is really difficult to deal with, the chef of Minghe Restaurant uses orange peel, almonds, and red dates to get rid of the smell, and when the mutton chops are fried until they are half-cooked, add rice vinegar to dry, and then add onions, ginger, soy sauce, sugar, cooking wine and other seasonings, and add green garlic or garlic paste when the pot is raised." ”

Qian Gurong said with a smile: "Well, but there is no way to do this when roasting a leg of mutton, so we need white radish sauce, and we will add a little mung bean juice at home." Because mutton is very hot and dry, it needs to be neutralized with some cooler food, and white radish is a good choice. ”

It seemed to feel Liu Yaqin's embarrassment, Qian Gurong smiled again: "It doesn't matter that the mutton is tender, it contains high protein and rich vitamins, and the mutton meat is tender and easy to digest. The fat melting point of sheep is 47 degrees, because the body temperature of the person is 37 degrees, even if you eat it, it will not be absorbed by the body, and you will not get fat, rest assured, haha. ”

Being told what Qian Gurong thought in his heart, Liu Yaqin smiled a little embarrassedly.

This shop is made with lamb bone-in leg meat grilled with shallots and celery. When eating, change the knife and cut into pieces, keep the original shape, and eat with yellow sauce, green onions, and lotus leaf cakes. This dish is beautiful, brownish red, crispy and mellow.

When a knife pierced the mutton, it seemed that there was a delicious meat juice gushing out, and when the store was about to remove the mutton with a knife, Qian Gurong suddenly shouted: "Wait a minute! ”

was inexplicably stopped by Qian Gurong, and a trace of astonishment flashed in the shopkeeper's heart, but the knife in his hand did not stop, and he directly removed a piece of mutton.

Liu Minghui soothed: "Forget Gu Rong, it's easy to eat it when it is cut into meat pieces." ”

Liu Minghui only felt in his heart that Qian Gurong wanted to enjoy the pleasure of tearing the whole leg of mutton by himself, but he didn't notice the change in his face.

Qian Gurong shouted: "No, there is a problem with those two legs of mutton!" ”

The shopkeeper's knife flew like a butterfly, and in the blink of an eye, another piece of mutton was removed, and Qian Gurong said angrily: "Didn't I hear if I asked me not to move!" ”

Qian Gurong's voice was like thunder, and Sikong Yao was surprised that Qian Gurong, who came to give him a cheerful meaning, was able to make such a furious sound.

Liu Minghui finally felt that something was wrong at this moment, Qian Gurong's unprovoked anger must have a reason, and immediately asked: "Gu Rong, what happened?" ”

At this time, Qian Gurong had already rushed forward with an arrow step, and the store's flying knives had already removed all the mutton from the bones, and the two big bones were thrown into the trash can on the side. His gaze fell on the roasted lamb on the other leg, and his wrist was grabbed tightly. …

Qian Gurong's face was as cold as death, and there was a palpitating lowness in his voice, "I told you to stop, can't you hear clearly?" ”

The group of stinging snakes followed, and the diners in the roast lamb leg shop also cast their eyes to see the excitement, and the guys in the store also surrounded them, and the atmosphere was tense for a while, which was so depressing that Sikong Yao was a little uncomfortable.

The shopkeeper has an ugly scar like a centipede on his face, and he is not tall or even short and round fat, which is best described as five big and three thick.

Someone in the restaurant coaxed: "Heh, it seems that Hong Lei's guy is short of catties and two, and he has been caught again." ”

"Haha, it's not a matter of once or twice, but this kid is really powerful, and he can see the problem at once."

"But this is also normal, the leg of mutton is labeled four and a half pounds, but it is smaller than the four pounds next to it, who can't see it with a discerning eye?"

"But isn't this kid going to die...... Even if you know, what can you do......" someone next to him said timidly.

Everyone learned from the surrounding discussions that the reason for Qian Gurong's anger was that the shopkeeper named Hong Lei was short of catties.

Hong Lei scolded angrily: "Boy, let go of your hands!" ”

Among all the stringed instruments, the bass strings of the bass are the thickest, if it is a six-string bass, the tension is even tighter, Qian Gurong has practiced for a long time, and he has also done a lot of hard work to help at home, and his amazing wrist and finger strength can not move.

Qian Gurong pointed to the obviously inadequate mutton on the plate, and scolded: "You black shop that is short of catties and two, where is there four and a half catties of mutton legs!" ”

Hong Lei said angrily: "This roast leg of lamb is not all meat!" Counting the bones, that's four and a half pounds! ”

The bones have already been thrown into the trash can by Hong Lei, and the trash can is full of other big bones of mutton legs, and it is impossible to tell which one is this leg of mutton, that is, there is no proof of death.

Seeing that the corpse was destroyed and destroyed, Qian Gurong scolded angrily: "Okay, you black-hearted trader, you will lose the face of the Mongols, I don't want this leg of mutton!" ”

A hint of violence flashed in Hong Lei's eyes, and he sneered: "You say don't want it?" This leg of mutton is a pound and a hundred, if you don't want it, who will I sell it to! (To be continued)