Herbal meat roast
By VicentaLakin
It is always healthier and more natural to bake with natural dry spices than with artificial colours and artificial spices, and sometimes it is easy to grow herbs, cook food and make food films。
Recipe Recommendations
- Selected pork
- rosemary
- Luo Le
- oregano
- thyme
- fennel seeds
- black pepper
- garlic salt
Steps for Herbal meat roast
1
Put all the ingredients in the bowl, evenly with your hands, in the box. Two days in the fridge. Give me some time to eat
2
Preheat ovens, with flat meat in them
3
(B) WATCH BREAD WITH TIN PAPER, BAKED IN OVENS, OVENS 450F, 20-25 MINUTES
4
TIME HAS PASSED, TIN PAPER HAS BEEN REMOVED FROM THE CLAMP, THE MEAT IS INSERTED IN THE MEAT WITH A THERMOMETER SPECIALIZING IN THE TEMPERATURE OF THE MEAT, AND THE BASIC MEAT IS COOKED IF THE TEMPERATURE OF THE MEAT REACHES OR EXCEEDS THE TEMPERATURE GIVEN BY THE THERMOMETER. THE THERMOMETER STANDARD IS 170F. IF THERE IS NO SPECIAL THERMOMETER, THE MEAT CAN BE INSERTED WITH A CHOPSTICK TO SEE IF THERE IS BLOOD IN THE MEAT, AND THE FLESH CAN BE CUT FROM THE THICKEST PLACE
5
The meat is white and light, and if you don't want to fry it, you can slice it directly, and if you want to smell it, you can use the four of the fryed meat bar
6
After cooking, it cools and slices are available for food。Herbal meat roast Make Tips
1. When selecting ingredients, it is not recommended to use all-lean meat; it is best to have a little fat mixed in, otherwise the meat will be tough.
2. When marinating meat, give it some time to absorb the flavors; it is best to leave it in the fridge for 2-3 days.
3. Do not use a regular thermometer; use a thermometer specifically designed for grilling.
4. When grilling meat, covering the baking sheet with aluminum foil first helps retain moisture; if you grill without covering the baking sheet, the meat will be drier and tougher.