Barbecue with herbs and spices

Barbecue with herbs and spices

Introduction:

"It's healthier and more natural to roast meat with natural dry spices than those with artificial colors and artificial spices. Sometimes some herbal spices are planted at home. It's very convenient to decorate when cooking and making food slices."

Production steps:

Step 1: put all the ingredients in a bowl, rub them evenly by hand, put them in a compact box and put them in the refrigerator for two days, giving time for the meat to taste;

Step 2: preheat the oven and place the meat flat in the baking box;

Step 3: cover the surface with tin foil, bake in the oven, adjust the oven 450F, 20-25 minutes;

Step 4: when it's time to take it out, remove the tin foil with a clip and insert it into the meat with a thermometer specially used to measure the meat temperature. If the meat temperature reaches or exceeds the temperature given by the thermometer, the basic meat will be cooked. The standard of the thermometer is 170F. If there is no special thermometer, you can insert chopsticks into the meat to see if there is any blood oozing. You can also use a knife to cut the meat from the thickest place to know whether the meat is cooked or not;

Step 5: at this time, the meat is white and light in color. If you don't want to fry it, you can slice it directly. If you want to be more fragrant or a little more burnt, you can fry it in a pan;

Step 6: cool slightly after frying, and then slice for eating.

Materials required:

Selected pork: about 1.5 lbs

Rosemary: 1 tsp

Basil: 1 full spoonful

Oregano: 1 tsp full

Thyme: 1 tsp

Fennel: 1 tsp

Black pepper: 1 tsp

Garlicsalt: 2 tsp

Note: first, it is not recommended to use lean meat when selecting materials, it is better to use a little thin meat, otherwise the meat will have a sense of firewood; second, when curing meat, it is better to give some time for the meat to absorb the flavor, and it is best to put it in the refrigerator for 2-3 days; third, do not use ordinary thermometer, but use the thermometer specially used to measure the roast; fourth, when roasting meat, cover the tin foil in the baking plate first, in order to keep moisture, do not seal the roast Pan roast, the meat will be dry, there will be wood feeling.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other