For so many years, whenever the map cannon hit Xinjiang, it always mentioned the "great grassland", and the people in Xinjiang did not bother to explain.
Every time I say I'm from Xinjiang, the conversation is strikingly similar:
Q：
You can ride a horse, right?
Do you live in a yurt (yurt) at home?
Are you all over the endless prairie?
A：
Yes, as long as you come to Xinjiang, all you see on the road is galloping horses
Obviously, when it comes to Xinjiang, there are so many good things to say, such as splendid culture, such as super shocking scenery, such as lamb in Xinjiang.
Mutton to the people of Xinjiang
It is no different from chili peppers for Chongqing people
Hot dry noodles for wuhan people
mutton
Scattered throughout the small and large restaurants in Xinjiang
It can be tall or very grounded
A bowl in the streets and alleys is not bad
however!
This little bite of lamb
There are several major genres behind it
Grilled meat is well known
Roasted whole lamb was not convinced
Hand grabbed meat to protest
The pit meat is stirring
......
Today Xiaobian will take stock
Our practice of xinjiang mutton of all ethnic groups!
The whole body of the sheep is full of high-quality ingredients, a sheep from the inside to the outside, from the beginning to the end, all parts through the wisdom of the people of all ethnic groups in Xinjiang, clever cooking techniques can become a delicious dish of Chinese food. It's really a bit difficult to say which one is the strongest. Each ethnic group has its own unique interpretation of lamb cooking, where is the uniqueness? Let's take a look!
Uyghurs
The wise Uyghurs can use different techniques to make a variety of specialties from lamb to make lamb, from utensils to cooking methods.
1 Roast whole lamb
Roasted whole lamb is a famous food in Xinjiang, the method is to choose the sheep (castrated sheep) or fat lambs under two years old as the main raw material, slaughtered to remove their hooves and internal organs, with fine white noodles, brine, eggs, turmeric, cumin, etc. into a paste, evenly smeared on the whole body of the sheep, with a wooden stick nailed from head to tail in a special pit, roasted for about 1 hour to cook, lamb is scorched and tender.
2 roast lamb
The method is to cut the lamb into thin slices and put it on a braze, roast it on a charcoal fire, sprinkle it with chili noodles, cumin powder and fine salt, and cook it after a few minutes, its color is bright butter, the taste is slightly spicy, it is not greasy, it is tender and delicious. Although there are also roast lamb in some areas outside Xinjiang, the most authentic one is Xinjiang's Oh~
3
Mithel Kawaf
In Xinjiang, wherever you go, there are lamb skewers, and the Uyghur masses in Kucha have a kind of kebab called "MittelGawa", about 1 meter, which is the longest kebab, using the lamb of the year, cutting the fresh lamb into small pieces, putting it on a burning shuttle wood with an iron braze to grill, 1 skewer of grilled meat has 1 kilogram of meat, generally a person eating a string is enough, it is quite enjoyable to eat!
4 Pit meat
The method of roasting meat in the pit is to cut the meat with bones into large pieces, then sprinkle with chili noodles, fine salt and cumin, and roast it in the pit, which is cooked in about ten minutes. The roast meat originated around the time of the Yarkand Khan kingdom and has a history of more than 500 years.
5 Roast lamb offal
In addition to meat, sheep intestines, sheep liver, sheep heart, and sheep loin are all very nutritious internal organs. The offal of the lamb is cut into chunks and grilled to taste as good as a delicious kebab. Therefore, the internal organs of kao sheep are also very popular in Xinjiang.
6 roast lamb chops
Grilled lamb chops are made from lamb ribs, minced into small pieces, put on a braze, roasted on a grill, sprinkled with chili noodles, salt and cumin, and cooked in a few minutes. Lamb ribs are close to the bones and have a small amount of fat, making them particularly delicious.
7 mesh oil lamb kebabs
Net oil lamb skewers, called "Mayiborak" in Uyghur, are a kind of characteristic lamb skewers. "Net oil" refers to the mesh oil in the belly of the lamb, the net oil is cut into slices, wrapped in minced meat and onions, sprinkled with pepper and salt, made into an oval shape, sprinkled with cumin, pepper noodles are baked for about five or six minutes.
8 Chainai Shorba
"Chaynyny Shoalpa" is a kind of broth in southern Xinjiang, which is often called "jar meat". The method is to use a large teapot with a height of 15 cm and a diameter of 10 cm to fill it with water, add boned lamb pieces, tomatoes, chamagu, yellow radish, onions, cumin, coriander, soybeans, salt and other spices, and slowly simmer on a tin stove. This kind of "Chayanashoba" with meat, soup and vegetables is delicious and nutritious. Uyghur fellows soak the bread in it, eat bread, eat meat, eat vegetables, drink soup, it is really an affordable fast food
9 Winter bye Jigan
Kazak
The Kazakhs are mainly concentrated in Xinjiang's Ili Kazakh Autonomous Prefecture, altay and Tacheng areas, the two Kazakh autonomous counties of Mulei and Balikun, and Urumqi. Since most of the Kazakh masses are engaged in animal husbandry, their eating habits are closely related to their long-term animal husbandry, and mutton accounts for a large proportion of their dietary structure and is an indispensable meat in their lives.
1 Naren
3 Otkawav
"Otkawaf" is an ancient Kazakh method of grilling meat. After slaughtering the lamb, peeling, removing the head, internal organs, hooves, tail, and then taking the neck, chest, front legs and other parts of the meat cut into small pieces, washed and put into the lamb's belly (stomach), put a little salt water without other condiments, buried the lamb's belly tightly in the sand pile, roasted for 4 or 5 hours to cook, the roasting process neither uses a pot, nor other metal tools, the use of hot radiation to roast the meat, fully reflects the wisdom of the Kazakh people~
4 Hakta Khan Yet
"Hakta Khan Yat" is roasted in Kazakh and "Yat" refers to meat. This kind of grilled meat is very strict on the choice of meat, using the meat of the sheep breast, the meat of this part is tender, the fat content is high, but the oil is not greasy, and the taste is delicious. Sprinkle only some salt when baking, sprinkle no other condiments, and wait until it is burned to eat, the taste is tender and delicious, mouth-watering. The Kazakhs often use the meat of sheep's chest to recruit sons-in-law.
Hui
The formation of Hui food culture is inseparable from the extensive contacts and exchanges between various ethnic groups in China. In the practice of lamb, it is even more essential, forming many unique dishes.
1 Lamb meat
Lamb is a local flavor dish of the Hui people in Xinjiang, and the practice is basically the same everywhere, dividing the sheep into five large pieces such as front legs, hind legs, back, neck, etc., and cutting them into pieces, washing them and boiling them in a pot of water, and after the water is boiled, remove the foam and add shallots, ginger, peppercorns, salt and large ingredients. When the meat is cooked, it is eaten while it is hot and dipped in sauce, and it is very delicious while tearing it.
2 Braised haggis
Braised haggis is a Hui-style snack, also known as haggis cut. Chinese medicine believes that eating offal to supplement the five internal organs of the human body, folk have "all kinds of offal, fragrant and salty broth, drought resistance and warmth and longevity".
3 Steamed lamb
Steamed lamb Cut the lamb into pieces about 3 cm in size, wash it in cold water and add the seasoning to the bowl, then steam it in a steamer basket for 40 minutes. Some Muslims in the countryside put a fermented dough cake on the bowl when steaming lamb, insert a few eyes with chopsticks, and when the meat is steamed, the cake is also cooked, and the lamb meat is tender and crisp, fresh and refreshing.
Kyrgyz
The Kyrgyz people pay great attention to the scientific collocation and nutrition of diet, the Pamir Plateau is high in altitude, the climate is harsh, especially the winter is long, living in this environment, it is necessary to eat a lot of hot food, so sheep are also an indispensable food for the Kyrgyz people.
Tajiks
China's Tajiks mainly live in the Pamir Plateau, where the altitude is high, the air is thin, the climate is cold, there are fewer vegetables, in such an environment, the Tajiks have formed a set of scientific diet methods, and the consumption of lamb is also very exquisite.
tatar
The Tatars have a rich traditional diet, both pastoral and plantation, and there are many kinds of them. Therefore, there is no shortage of its own specialties in the cooking of lamb.
1 KibiBylissy
"Kibi Bailisi" is the main raw materials are flour, eggs, lamb, chicken, oil, rice, onions and so on. The dough, oil, eggs and dough are made into a cake as large as a baking dish, topped with lamb, chicken, rice, onions, and then spread an equally large cake on top, pinch the edges tightly into the oven, and the baked brown of the dough is cooked.
2 Sharima Asi
"Sarima Assi" method: cook the lamb into cubes and put them on the plate, roll the noodles and roll them into long strips to the size of fingernails, cut the potatoes into cubes and cook the noodles, fish them out and put them on the plate of diced meat, add the diced onions, broth and salt, stir and eat.
Uzbeks
The Uzbeks are also a people with a long history, and they have their own dietary taboos like other Muslims.
1 meter intestine face lungs
After washing the intestines of the sheep, the liver, heart, intestines and oil are chopped, pepper, cumin powder, salt and rice are stirred, and the lamb intestines are filled with boiling water. The noodle lungs are washed and poured into the batter, clear oil, salt, cumin powder made of the batter, clear oil, salt, cumin powder, tighten the trachea and rice intestines together in the pot to cook, cooked and sliced and dipped in soy sauce, vinegar, chili noodles to eat, delicious taste, excellent taste.
2 Kaklet Kurdak
"Kaclette" was originally a kind of meatloaf of the Russian ethnic group, on which the vegetable juice was poured. After this delicacy was absorbed by the Uzbeks, the meatloaf was changed to meatballs, and the taste still retained its original flavor.
Han Chinese
Finally, let's talk about several classic Han methods about lamb
1 cumin flavor roast leg of lamb
Wash the leg of lamb and bring it to a boil over high heat, add the shallots, slices of ginger, soy sauce and salt and other spices and cook in a pressure cooker for 30 minutes. Add water to the honey and stir well, spread the baking sheet on a preheated oven on tin foil, 230 degrees. Remove the cooked leg of lamb and place it in a baking dish, brush it with honey water while hot, sprinkle a layer of cumin and paprika powder in the middle of the oven and bake for 10 minutes.
2 Fried lamb with green onions
Cut the lamb into thin slices and mix into a batter mixed with salt, rice wine, soy sauce, sugar, pepper, egg whites and wet starch. Sauté the lamb in a frying pan for 5 minutes. Stir-fry ginger and garlic slices, green onions and red peppers in the bottom oil, add lamb, add 1/2 teaspoon salt, soy sauce, balsamic vinegar and pepper and stir-fry, add parsley, cook and serve on the plate.
3 Braised lamb
Cut the lamb into pieces and cook in water, put it in a frying pan, add ginger, garlic, chili, star anise, cinnamon, red dates, pour in 500 grams of rice wine and bring to a boil, then add rock sugar, dark soy sauce, fresh soy sauce and bring to a boil, simmer for 80 minutes on low heat, add salt and chopped green onion when you are about to get out of the pot and simmer evenly.
4 Stewed lamb's trotters
Wash the hooves of the lamb and cook them in water, remove the bones, and then boil them with boiling water and add cooking wine, green onions and ginger pieces to cook and fish out. Put the bottom oil in the pot, fry the large ingredients into a date red, put in the pot of chopped onion and ginger, add soy sauce, cooking wine, monosodium glutamate, broth, put in the lamb's trotters and cook for 10 minutes, use starch to outline the mustard, drizzle sesame oil, and serve.
Not an exaggeration to say
Every Xinjiang person is a "mutton expert"
The meat should be tender, the vegetables should be fresh, and the cumin should be spicy
Conscience ingredients + careful production is a good lamb
This bite of lamb
What is locked is the memory of the taste buds of Xinjiang people for a lifetime
Edit: Lemon essence
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