Longxi cured lamb meat [Gansu Longxi specialty]

What is Longxi cured lamb meat? Authentic specialty of Longxi, Gansu: Longxi cured lamb

Content summary:Do you want to know what Longxi cured lamb is? This article is a detailed introduction to the specialty of Longxi, Gansu Province - Longxi cured lamb meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Longxi cured lamb meat. The full text takes about 4 minutes to read, mainly including the basic introduction of Longxi cured lamb meat and its nutritional value? What are the product characteristics of Longxi cured lamb meat? How did the history of Longxi cured lamb meat come about? The production method of Longxi cured lamb meat, etc

Basic Introduction to Longxi Lark Lamb

"Longxi Lark Lamb" is a traditional famous dish in Gansu Province, made mainly from fresh lamb meat, which is actually a kind of "braised" lamb meat. Lamb meat is tender and easy to digest, high in protein, low in fat, and contains more phospholipids. It has less fat content and lower cholesterol content compared to pork and beef, making it one of the delicious foods for cold prevention and warming up in winter

Lamb meat is warm in nature and sweet in taste. It can be eaten as a supplement or used as a dietary therapy. It is an excellent food for strengthening the body and eliminating diseases. It has the effects of nourishing qi and tonifying deficiency, warming the middle and lower parts, tonifying the kidneys and strengthening yang, promoting muscle health, and resisting wind and cold

The meat of cured lamb has a delicious taste, thin but not gamey, fat but not greasy, mellow and delicious

Method of making Longxi cured lamb

Main ingredient: 15000 grams of lamb (fat and lean)

Seasoning: 250g ginger, 50g cassia seeds, 50g cinnamon, 40g cloves, 40g grass fruit, 100g red yeast, 10g salt, 40g sesame oil, 25g cooking wine, 50g each in moderation

Process

1. Take a small pot, add a small amount of water, put the red yeast rice into the pot, bring to a boil over low heat, wait for the red yeast rice to dissolve, turn off the heat and let it cool

2. Chop the lamb into pieces, scrape and wash it clean, and drain the water

3. Rub the boiled red yeast water onto the meat<4. Then put it in a pot, add water (preferably without meat), salt, cooking wine, ginger (beaten pine), spices (wrapped in cloth with grass fruit, cinnamon, cassia seeds, Sichuan peppercorns, cloves), bring to a boil over high heat, and simmer over low heat<5. After the meat is tender, remove it, drain the water, remove the bones, apply sesame oil on the skin, and let it cool

6. After cooling, change the knife to a tray and it can be served on the table. After boiling over high heat, use low heat to simmer to avoid scattering the meat