&"Oboo leg of sheep" is a famous Mongolian dish, which is widely spread and made in Northwest China.
Aobao leg of the practice: 1. Leg wash, with a knife in the leg of the deep draw on a few, soak with water for 1-2 hours (to blood).
6. Bake until no juice is leached, the surface is golden and the inside is ripe.
Aobao lamb leg production skills: 1. If it is troublesome to burn brine, you can also use ginger or pepper to pickle lamb leg in advance. When baking, shake off the ginger and pepper.
3. Draw a flower knife on the leg of the lamb to make it easy to cook and taste.
Nutrition analysis of Aobao leg of mutton: mutton is a common food on the table in the northern region in winter, and people often eat it for about seven months every year.
Mutton is tender and easy to digest. Eating more mutton can only improve physical fitness and improve the ability of anti disease.
Mutton special smell bigger, summer and autumn hot and dry climate, should not eat mutton.
Mutton belongs to the product of great fever. It is not suitable for people who have fever, toothache, sore mouth and tongue, cough, spit yellow phlegm and other symptoms of fire.
Suffering from liver disease, hypertension, acute enteritis or other infectious diseases, as well as fever period are not edible.
Red wine and mutton are taboo to eat together, which will produce chemical reaction after eating.
“敖包羊腿”是蒙族名菜，流传广远，西北各地，皆有制作。&"Oboo leg of sheep" is a famous Mongolian dish, which is widely spread and made in Northwest China.敖
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”现代医学通过大量药理实验和临床实验证明，枸杞的确具有促进调节免疫功能、保肝功能和抗衰老功能三大药理作用。&Modern medicine has proved through a large number