For lamb, there are roughly two kinds of evaluations, one is very extreme, saying that the taste of lamb has a big smell, people who do not like this taste find it very difficult to eat; there is also an evaluation that has been to the Great Northwest or the prairie, saying that lamb is delicious and there is nothing to like.
When you think of Xinjiang, you will almost always think of lamb skewers, and you can hardly forget the aroma you have eaten. For the deliciousness of Xinjiang lamb, many people have asked me, and my answer is that Xinjiang has a special environment, coupled with the good quality of sheep, which makes the lamb delicious, so the breed and environment of sheep is the key.
In Xinjiang, there is a season of "wearing leather jackets early and wearing yarn at noon" in the four seasons, and the temperature difference during the day is very large.
The temperature difference between day and night is even greater, the temperature difference in a year is even greater, Xinjiang has half a year of winter, the heating period is 6 months, it belongs to the cold region, and it is relatively dry, the amount of water evaporation is large every day, so the salinization in many places is more severe, the Gobi Desert, saline alkali land, saline alkali land plants are some good plants of Chinese herbal medicine, the growth of hundreds of herbs themselves are medicines, sheep eat a hundred diseases and do not grow. In order to get enough food, sheep can only keep walking to find grass and more salt water, in this environment to grow up sheep, due to getting enough exercise, coupled with the absorption of some of the special elements contained in the saline soil itself, sheep eat grass is also very mixed, there are many varieties, growing more slowly, but the meat is particularly tender, the taste is particularly delicious and tasteless. In the words of Xinjiang people, the natural grassland, the air is good, the sheep are in a good mood, eat alkaline grass, and drink high-quality Tianshan snow water. The taste is much smaller, and the lamb is also very delicious.
There are also many breeds of sheep in Xinjiang
1, Altay big tail sheep, is an excellent sheep. The meat quality is superior, tender and delicious, plump and not greasy, fragrant and fragrant, high in protein, low in cholesterol, and compact in meat is the first choice for making hand-grabbed meat, hand-pilaf or roasted whole lamb. If you choose the lamb of the year, called "lamb meat", the delicious taste is even better!
2, Balchuk sheep, is the kashgar region of Balchuk city of excellent sheep, salt and alkali resistance, heat resistance, drought tolerance, good meat quality.
3, Bashibai sheep in the Tacheng area, belongs to the lean type of excellent sheep, Xinjiang people like to fry this lamb the most.
4, the southern Xinjiang Maigeti County Daolang sheep, also known as the multi-wave sheep, this sheep is relatively large, fast growth and development, but also relatively fat, tender and juicy meat, no smell, water stew is fat but not greasy.
5, Bayinbrook grassland black-headed sheep, also known as big-tailed sheep, the meat is tender, especially easy to digest.
These sheep are all excellent breeds in Xinjiang, and these sheep are generally in the market.
In fact, the real lamb itself does not have any smell, according to the Chinese characters, fish and sheep are really delicious, these two make up a fresh word. That fresh is not fresh but fresh. Then there is, Xinjiang people do lamb like the original method, do not like overcooking, do not like to add too much condiments, Xinjiang people for thousands of years, on the mutton, but also mastered the essence of making lamb, more experience, different lamb parts, you can use different methods, made of lamb of course delicious without taste.
In the words of foreigners, Xinjiang people seem to be star chefs who make lamb, seemingly casually grilling and stewing, with simple methods and very few seasonings. In fact, it is infinitely mysterious, and the "Tao" cooking skill. Because it is minimalist, it is beautiful. To this day, it has maintained a simple and primitive method, and what is made is a complete lamb flavor, not a compound taste mixed with various seasonings.
In fact, it is normal for lamb to have a bit of a fat taste, that is the original taste of lamb, but the difference between heavy taste and small taste. As long as it is fresh meat, it is generally acceptable. If it is refrigerated for too long, the smell of the stomach soars several times, some people say that if such mutton is in Hohhot shabu-shabu, then Urumqi can smell it, haha, this metaphor is a bit exaggerated. Xinjiang people say "unmarried sheep dolls", that is, the sheep dolls of that year, some were "castrated" when they were young, and when they grew up, the mutton smell was very small, and most of these sheep were sheep.
The lambs slaughtered by Xinjiang people are not washed, directly put in the pot, boil and skim the foam, keep cooking on low heat, depending on personal taste, you can put ginger and pepper or salt. The correct way to do mutton in Xinjiang is really to learn from the Uyghurs and Kazakhs, who make mutton really different. For Xinjiang lamb, adding too many condiments is really self-defeating, and the original taste is the most delicious.
Want to eat? Then come to Xinjiang
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