Roast whole lamb to prepare
Roasted whole lamb is one of the most expensive dishes in Xinjiang, rivaling Peking duck and Guangzhou crispy suckling pig. In the high-end feast, if there is a roasted whole lamb dining car among the guests, the whole feast will suddenly shine, looking particularly luxurious and spacious, adding an exceptionally rich color to the banquet.
Roasted whole lamb is so famous, in addition to its exquisite selection of materials, is its unique preparation. Xinjiang lamb is tender and tasteless, and enjoys a high reputation in the international and domestic meat markets.
Roasted whole lamb is the main ingredient for choosing karma sheep or fat lambs under the age of one year. After the sheep is slaughtered, the hooves and internal organs are removed, and the fine flour, salt water, eggs, turmeric, pepper and cumin powder are mixed into a paste, evenly smeared on the whole body of the sheep, and then a wooden stick with iron nails is used, worn from head to tail, placed in a special pit, the mouth of the pit is covered, and the observation is constantly turned, about 1 hour or so.
After the whole sheep is roasted, it is placed on the dining cart, the cooker ties the red colored silk on the sheep's head, knots it into a flower knot, the sheep's mouth places coriander or celery, the dining car is equipped with a knife, and the service staff pushes the cart around the table, and respectfully invites guests to start the knife to eat meat. The unceremonious diners, with knives, cut the meat from the roast lamb and eat it to the fullest, and its warm and leisurely and simple romantic scene is difficult for non-immersive people to imagine its grandeur.
Roasted whole lamb is currently the healthiest, most environmentally friendly and greenest food in the meat diet, roasted whole lamb has a golden buttery appearance, a brown and crispy external meat, soft and tender meat on the inside, and a fragrant mutton flavor, quite palatable and unique.
Practice 1
Production process
An Altay sheep, with a carcass weight of 10 to 15 kg is appropriate.
Each sheep needs 2500g of eggs, 25g of turmeric, 150g of rich flour (refined white flour), 500g of salt, pepper and cumin powder (also known as benzoin fennel, a fragrant flavor seasoning specially produced in Xinjiang).
The sheep blanks are soaked
Preparation of soaking sheep blank material water: 2 pounds of green onion and ginger are each cracked into the basin, add 2 bottles of high-quality beer, 4 bottles of salt, 3 pairs of monosodium glutamate, 60 pounds of water, and squeeze the green onions and ginger out of the taste by hand, making soaking water and setting aside.
Cut the wire
Shear wire: 18# thin wire original bundle is divided into several small bundles, 1, limbs fixed wire: take a small bundle in one place to cut it. 2. Torso wire: The other bundle is cut in 3 equal parts and held in both hands inwards to hold the "U" arc.
Wrap around the grill
The roaster (wearing cotton thread gloves in both hands) takes the sheep blank fixing frame and places it on the first layer of the working rack, the hand pole
In the left-hand direction. Take a "limb fixing wire" folded out of the center point in half, hold the intersection of the first beam of the fixing frame and the vertical beam of the fixing frame with the left hand, wrap the right hand around the right half of the beam, pull out to the end of the 5 cm in the direction of the hand rod, all 4 pull out the wire part of the same length, about 20 cm; change the right hand to hold the coincident point, the left hand wraps the left half of the beam, to the end 5 cm to the direction of the hand pole; take the second "limb fixing wire" to fold out the center point, the left hand holds down the fourth crossbar and the vertical beam intersection of the fixing frame, The right hand wraps around the right half of the fourth beam, pulls out to the end 5 cm in the direction of the transmission fork, changes the right hand to hold the coincident point, the left hand wraps around the left half of the fourth beam, and pulls out in the direction of the drive fork at the end 5 cm, so that the "limb fixing wire" of the sheep blank fixing frame is all wrapped.
Bundle the sheep blanks
The roaster grasps the back waist of the sheep blank with his right hand, and lifts the neck bone of the sheep blank with his left hand and places it on the fixing frame, with the vertical beam of the fixing frame as the dividing line, and the two hind legs are placed between the third beam and the fourth beam; the two front legs are placed between the first beam and the second beam, so that the sheep blank is centered and balanced on the fixed frame. The roaster's left hand places the right forelimb of the sheep blank at the right half of the end of the first beam on the fixing frame 5 cm, grasping firmly; the right hand leads the 20 cm winding wire to tighten it in a downward fashion, wraps it around the "ten" junction twice, and wraps it around the end to fix the right forelimb of the sheep blank. The right hand places the left forelimb of the sheep blank at the left half of the left half of the first beam on the fixing frame and grasps it firmly; the left hand leads the 20 cm winding wire on this side, and tightens the winding "ten" junction twice, and wraps it around the end to fix the left forelimb of the sheep blank. With the left hand, the left hind limb of the sheep blank is placed on the retention frame at the end of the left half of the fourth beam 5 cm,
Grasp firmly; the right hand leads the 20 cm winding wire on the fourth root to tighten the trend, wrap the "ten" character junction twice, wrap it to the end to fix the left hind limb of the sheep billet, and the right hand puts the right hind limb of the sheep blank at 5 cm at the end of the fourth half of the barbecue grill, grasp it firmly; the left hand leads 20 cm winding wire to tighten the trend, winding the "ten" hand junction twice, wrapping to the end to fix the right hind limb of the sheep billet, so that the limbs of the sheep billet have been fixed. The roaster grasps the neck bone of the sheep blank with his left hand, and the pelvic bone in the right hand stretches the sheep blank with both hands, stretches the two forearms of the sheep blank, stretches the left and right chest rows of the sheep blank, and stretches the two hind thighs of the sheep blank, so that the sheep blank is stretched to the maximum extent, and the balance of the sheep blank is adjusted to be in the most stable position. The roaster takes 3 "torso wires" in his left hand and inserts them in parallel from the back waist of the sheep's spine, the neck blade, the tail root, and the cross-sheep's spine to penetrate, and the right hand takes the wire tongs, with the gap at the end of the knife edge, clamps the passing wire, twists and tightens and makes the wire spiral part upside down in the direction of the sheep's tail, so as to prevent unnecessary trouble when baking. The left hand presses the sheep billet neck tip and the vertical beam of the fixing frame, the right hand takes the "torso tie wire" from the neck tip across the vertical beam parallel to the rotation and tightening and upside down, takes a "torso tie wire" compromise and cuts it into two sections of small "U" shaped arc, finds the combination of the sheep billet chest row and the second beam, and inserts the small "U" shaped "torso tie" from the left and right ends 5 to 8 cm each time and spirals and pulls it tightly
Paste, the right hand to take the plastic hard row brush from the top to the bottom of the brush net, so far the barbecue sheep blank has been bundled and fixed for use, waiting for the oven to bake, the whole process is controlled in 2.5 ~ 3 minutes to complete a barbecue lamb blank for the skilled, because the time point of roasting the whole sheep, a roaster to bundle out about 25 sheep blanks in an hour!
ignition
After the sheep blanks are bundled, they are ready to be roasted on the stove. It is worth noting that roasted whole lamb is different from other food processing, because the best time to eat taste, if you do not book 2 hours in advance, you can not bake aimlessly. Only upon notification of the order can the roaster grill grill the prepared lamb blanks on the fire. First of all, the ignition preparation: First, gasoline blowtorch down pressure safety valve. Open the pumping gas port, add gasoline 2/3, tighten the fuel filling port, tighten the pressure safety valve, hold the handle tightly with the left hand, pump the gas cylinder with the right hand to inject gas into the bottle (generally 50 to 80 times) to the pressure tank can spray oil mist, first release a little oil in the preheating tank to ignite the preheating, Take 4.5kg of fruit charcoal at one end of the oven cone stack, preheat the good oil lamp to the blue smokeless flame to light the charcoal pile and then turn off the oil lamp and put it in a safe place, use a strong blower to blow the charcoal fire to help burn to the full carbon pile red smokeless, with a long handle iron pliers quickly divided into two small conical fires symmetrical left and right.
Rack sheep
After the fire is divided, the sheep billet frame is quickly set on fire, and the specific operation is that the roaster takes the sheep blank to the front of the oven at the bend of the handlebar "Z", grabs the fourth beam "ten" with the left hand, raises the direction of the sheep's neck with the right hand, lifts the tail fork of the vertical beam to align the transmission groove, and the entire vertical beam falls into three grooves, and starts the traction motor to rotate the fixing frame carrying the sheep blank.
Adjust the fire
After setting up the sheep, to immediately look at the position of the sheep billet on the fixed frame and the corresponding situation of the fire accumulation temperature center point, the sheep billet neck bone at the end of the shoulder blade center point and the sheep tail root should correspond to the fire pile temperature center point, the simplest tool is, with the long handle pliers corresponding to the photo can quickly find a good position to adjust the fire, because the front chest of the sheep billet is larger than the leg, so the leg tail part of the fire pile is less than the chest shoulder fire pile to be 3 to 5 pieces of about 05 ~ 0.8kg of charcoal, after adjusting the fire pile flame is normal after the open flame, Immediately close the lid of the stove for "stewing".
Brush oil and finish
When the sheep blank is simmered for about 5 minutes, open the lid to observe that the surface of the sheep blank is slightly yellow, the color is uniform, the moisture has dried, and it can be clearly seen that the oil and water in the lower layer of the surface are stopped when rolling. The roaster should wear a neat, top hat, mask, sanitary gloves, the left thumb, index finger, middle finger clasp the cylinder, the ring finger and the little thumb tightly clamp the joint of the handle blade of the sharp knife, the blade is out of the way, and the right hand adjusts the direction of the fixing frame for the best
Baking
The position of the sheep blank for the first trimming brush oil: the right hand with a sharp knife scrapes off the oozing oil and water substance and sends it back to the left hand, removes the brush and removes the excess oil at the mouth of the cylinder, and brushes it on the inside and outside sides of the whole blank. The role of brushing oil is to make the surface of the sheep blank protected by oil, so that the inside of the sheep blank is heated evenly, and the moisture is kept to the maximum extent that it does not overflow, so that the meat is crisp and tender and the surface layer has a crispy taste effect. Brush the oil and finish immediately after the lid and simmer. Brush the oil and use a sharp knife to cut the joint fascia to make the sheep blank shrink naturally and take on a natural form. The baking time is about 90 minutes, and the amount of oil brushed 4 times is 45g per time.
Trimming is generally carried out once every 20 minutes, and the second time it is observed that the limb joint muscles shrink due to heat During the baking process, brush oil trimming at the same time to observe and adjust the corresponding position and size of the fire at any time to ensure that the best roasted whole sheep is baked.
The last ten minutes
The last ten minutes are the key to the entire barbecue process, when the last oil is brushed
How to roast whole lamb and how to eat it
To adjust the fire to a higher temperature, larger, only in this way can the surface of the roast sheep crisp and fragrant ah, such as the fire small temperature will cause the roast sheep surface water vapor excess, surface toughness, meat aging works are failure ah. The way to add fire is to move the fire in the stove where the feast has been served, and remember to pay attention to safety when operating! Wait for the roast lamb color golden red bright hall, open the lid aroma when the person is mature, use a sharp knife to cut the thigh thick part of the leg bone back to the knife back to open the exposed bone, the shoulder blade is deeply cross-cut, from the knife edge along the neck bone upwards to cut the sides, at the waist three knives horizontal cut off the spine, in the chest and the shoulder blade combined with a knife to open the shoulder blade, so that the roast sheep operation with the knife is completed. Brush with oil, sprinkle an appropriate amount of special powder on the inside, reverse to the surface and sprinkle a little coarse paprika and sautéed peeled white sesame seeds before sprinkling special powder. A roasted whole lamb requires a total of about 50 to 80g of flour, which is increased or decreased according to local taste. Finally, put chives at the knife edge and turn the surface on the fire to bake for 15 to 20 seconds, and the whole sheep process is controlled in 2 minutes.
Unload the sheep
Rotate the handle up to the left hand to hold the "Z" bend, and the right hand to grasp the end of the handle up and pass the grill up
Detached from the groove, lifted to the working rack, the right hand with the wire tongs cut a total of 6 bundled wires from the surface, pulled out from below, with wire tongs to break the limb calf bone, the right hand reversed the wire pliers to the wire pliers one handle deep into the roasted sheep tail pelvic bone, the left hand grasped the neck bone. Both hands simultaneously lift the roasted whole lamb and put it into a special bamboo tray for roasted whole lamb with washed and drained lettuce leaves, and deliver it to the table as quickly as possible, so that customers can eat the best taste of roasted whole lamb. The entire sheep unloading process is controlled within 2 minutes, ensuring that the roasted whole lamb can be presented to the table in front of the customer within 5 minutes
Practice 1.
ingredient:
White Sheep......... 1 shallot............... 250g Ginger slices............... 250 g refined salt............... 30 g
pepper............... 75 g soy sauce............... 150 g Large ingredients............... 75g Sugar Color............... 150 g
Cumin powder......... 75 g sesame oil............... 150 g
1. Slaughter the sheep, boil the whole body with boiling water at 80-90 ° C, simmer the hair while hot, remove the internal organs, scrape and wash them, and then cut a few small cuts with a knife in the abdominal cavity of the sheep and the thick flesh on the inside of the hind legs.
2: Add shallots, slices of ginger, peppercorns, large ingredients and minced cumin into the belly of the lamb, and rub it with fine salt to taste, and at the knife edge on the inside of the leg of lamb, use seasoning and salt to taste.
3. Attach the tail of the sheep with an iron skewer to the abdomen, the chest is facing upwards, the limbs are hung with an iron hook on the skin surface, brushed with soy sauce, sugar color slightly cool, and then brushed with sesame oil.
4, the whole lamb belly upside into the advance heating oven, the stove mouth with an iron pot cover, and sealed with yellow mud, under the stove prepared an iron box, used to load the baking out of the sheep oil, about 3-4 hours, until the sheep skin baked yellow red crisp, meat tender out.
5. When eating, the whole lamb is first placed in a special wooden plate, the horns are tied with red silk cloth, carried to the dining room for guests to enjoy, the chef will peel off the sheep skin and cut it into strips and plate, then cut the lamb into thick slices, chop the lamb bones into large pieces and plate them separately, with shallots, garlic paste, noodle sauce, lotus leaf cake and bring Mongolian knives to the table.
note:
The production requirements of roasted whole sheep are strict, and 1-2 years old Inner Mongolia white large-headed sheep must be selected, after slaughtering, scalding, scalding, hair, pickling, seasoning, and then hung in the oven, sealed mouth with slow fire to mature, the finished product color is yellow and red, the oil is bright, the skin is crispy and tender, fat but not greasy, crispy and delicious, unique flavor.
Practice 2.
There are two main types of roasted whole lamb preparation methods, one is raw roasting method and the other is cooked roasting method. In general, the finished product made by raw roasting is more flavorful. Here are two ways to make roasted whole lamb, hoping to help you.
The method of roasting the whole sheep in the original roast: 1. Select the sheep raised on the grassland, fat and strong, weighing about 15 kilograms, slaughter the sheep with a gas cylinder, burn the whole body with boiling water of 80 ° C -90 ° C, burn the hair while it is hot, scrape the internal organs and scrape clean, cut a number of small cuts with a knife in the thick place of the meat on the inside of the sheep's abdominal cavity, and rub it with 1500 grams of salt to taste. 2. Put 50 grams of shallots, ginger slices, peppercorns, star anise and cumin into the belly of the lamb, and seal the mouth with 500 grams each of shallots, celery and carrots. 3. The tail of the sheep is inserted into the abdomen with an iron rod, the chest is facing up, the limbs are hung with iron hooks, the skin is facing up, and the soy sauce is slightly stored before brushing a layer of sesame oil. 4. Put the whole lamb belly up, hang it into the oven that is roasted in advance, cover the stove mouth with an iron pot, and seal it with yellow clay (put an iron basin under the roast lamb to hold the mutton oil flowing out of the barbecue to prevent it from falling into the charcoal fire and causing smoke), bake for 2-3 hours until the sheep skin becomes golden red, take it out, and eat it with hot sauce and cumin sauce.
The method of roasting sheep in Mizong: 1. Also choose a sheep of excellent quality, slaughter it according to the method introduced earlier, remove the internal organs and soak it in light salt water for 1 hour, and fish out the sheep body to dry the surface water. 2. Mix 500 grams of shallots, fresh ginger, carrots, peppers, leek sauce and old dried tempeh sauce and put them into the belly of the sheep. 3. Xinjiang cumin noodles, MSG 30 grams each, Lanzhou chili noodles 70 grams, fresh ginger juice 300 grams, shallot juice 500 grams, corn starch 150 grams, 8 eggs, 75 grams of salt, 200 grams of flour mixed into a paste, evenly spread on the whole sheep body, put into the oven (150 ° C -200 ° C) bake for 4 hours, take out and eat with leek flower sauce, pepper salt, cumin material.
Practice 3.
● Shandong roasted whole lamb
1: Make spice packets, shallots, dates, pepper, goji berries and dried shallots into the sauce.
2. Make peanut oil, salt, peppercorns, fresh ginger, onions and cumin into a toner oil.
3, the slaughtered washed pure goat into the sauce soaked for 30 minutes, and then placed on the charcoal stove for barbecue, see the appearance of the sheep carcass slightly dry, and then the prepared blending oil on the sheep carcass evenly brushed, until the sheep carcass is shiny golden yellow, you can eat.
● Secret raw roast lamb chops
▲ Preparation of secret roast lamb chops (1)
√ Raw materials: raw lamb chops (should not be too tender, use more than 30 pounds of live lamb chops) 750 grams.
√ Seasoning: Cumin powder 5 g, paprika 5 g.
√ Marinated lamb chops: 15 grams of garlic powder, salt to taste, cooking wine 30 grams, sand ginger powder 5 grams, southern milk 2 grams, pepper 15 grams, shredded onion 15 grams, spice packet 1 packet.
√ Production Process:
1: Cut the lamb chops one by one along the ribs, cut them into 20 cm long segments, rinse the blood water, add the marinated lamb chops and marinate for 15 minutes.
2, the marinated lamb chops hung on the grill hook, and then put into the barbecue oven (with the roast duck hanging stove, you can also use the oven, note that the temperature is to reduce the temperature to about 160 degrees, but the taste does not have the aroma of fire roasting), the temperature at the beginning of the 180-200 degrees, bake for 15 minutes and then raise the temperature to about 260 degrees To bake for about 5 minutes, turn the middle 2 times, then turn the heat down and continue to bake for about 15 minutes, take out, sprinkle with cumin powder and paprika, you can put it on the plate together with the grill.
√ Production Key:
1, lamb chops should be marinated thoroughly, but not too salty.
2. Before the meal, the lamb chops can be grilled in advance, roasted until eight ripe, and then roasted in the oven after the guests order, saving time.
To prepare the roasted whole lamb
1. Select a fat and tender sheep, shave off the wool, and pour laxatives to remove the internal organs
2. Then drive it into a house that is baked very hot by the fire. When he was thirsty and unbearable, he brought cold water mixed with various ingredients, and the sheep drank it and then rushed into the hot house. After repeating this several times, the smell of the ingredients on the sheep became stronger
3. The sheep are slaughtered, the offal, head and hooves are removed, and they are hung in a homemade stove and tumbled and baked until the oil comes out, and the color changes and cooks
▲ Preparation of secret roast lamb chops (2)
√ Ingredients: Lamb chops 1000 g
√ Seasoning: 30 g carrots, 30 g celery, 1 apple, 5 g parsley, 10 g shallots, 10 g ginger, 10 g shallots, 1 sachet of spices, 5 g cumin powder, 5 g white sesame seeds, 3 g dark soy sauce, 3 g light soy sauce, 3 g salt, 5 g monosodium glutamate, 2 kg salad oil.
√ Directions:
1. Crush all the ingredients in the ingredients to make vegetable juice, then immerse all the spices, mix in soy sauce, soy sauce, salt, and monosodium glutamate to make the juice.
2, the lamb discharge into the above seasoning juice marinade for 12 hours to take out, basket Wang steaming for 35-40 minutes to eight ripe
3: Put salad oil in the pan, when the oil temperature rises to 70% heat, add lamb chops and fry them to a golden brown, then bake in the oven at 200 ° C for 10 minutes.
4, sprinkled with cumin powder, white sesame seeds can be the secret sauce has both vegetable aroma, and apple aroma, and after the juice is immersed in spices, so that the treatment can make the lamb chops more flavorful.
5, after marinating directly baked, the color can not be fixed, and the baking time is short inside may not be cooked, fried to eight mature and then baked, shortening the production.
Origin of Mongolian roasted whole sheep
Roasted whole lamb (Mongolian "匯本", "Honi, Siri na") is a famous dish of Mongolian reception of distinguished guests. Color, aroma, taste, shape are complete, unique flavor. Roasted whole lamb originated from the Mongolian ethnic group. Its historical origins can be traced back far. According to archaeological data, the area near the fossil teeth of the "Hetao people", that is, the "Ordos people", not only the ashes used by ancient humans have been found, but also the burned bones. Archaeological reports say: "The Ordos people have used fire? Digging a pit in the sand? Nozō, which was hunted by burning food. The "History of the Yuan" records that in the 12th century, the Mongols "dug the ground to burn meat", and by the 13th century, that is, the Yuan Dynasty, the meat eating methods and drinking and eating had been greatly improved. "Park Tongshi Liu Steamed Sheep" made a more detailed record of roast lamb: "In the Yuan Dynasty, there were willow steamed sheep, which were made three feet on the ground, and the surrounding was burned with fire, so that all the sheep were red, and the sheep were served with iron grates, and the soil was covered with willow seeds, and the degree of ripeness was measured." "Not only is the production complicated, but also the use of a special oven. By the Qing Dynasty, almost all Mongolian royal palaces were roasted whole sheep to welcome guests, and their prestige was included in the etiquette. During the Kangxi and Qianlong dynasties, the roasted whole lamb in the "Luo Wangfu" (Luobuzang Dorji) in Beijing was very famous, and even the chef Garudi (Mongolian) was also famous. From the end of the Qing Dynasty to the beginning of liberation, there were roasted whole lambs in the royal palaces everywhere. After liberation, not only was this famous dish restored, but also many improvements were made. Before the liberation of Xinjiang, roasted whole lamb was a delicacy used by dignitaries, landlords, bayi and other upper-class people to entertain distinguished guests during the New Year's Festival, birthday celebrations, and happy events. Since the liberation of Xinjiang, roasted whole sheep have been eaten by ordinary people of all ethnic groups in Xinjiang, and at the horse racing festival, bazaar (Xinjiang ethnic characteristics of the commodity trade exchange meeting) and the New Year's Festival market, barang (Uyghur boys) often sell roasted whole sheep. Roasted whole lamb can be sold in its entirety or cut into retail pieces, and is favored by consumers of all ethnic groups.
Menu features
How to eat
When eating roasted whole lamb, slice salt or cumin, chili pepper, sweet sauce with green onion, or onion, cucumber strips, lettuce, etc., with a knife, and eat it according to personal preference. If it is a guest in Inner Mongolia, the host is generally toasting horse milk wine, and it is very refreshing for mainlanders to eat roast whole lamb and drink beer.
MaJiabang roasted whole lamb preparation:
Ingredients: a tender lamb (head, hooves, offal. The original Xinjiang practice will leave the head for the good looks of the whole sheep).
Ingredients: Here's the secret.
Sauce: Exclusive secret.
1. Mix the ingredients in a basin according to the original proportion and set aside;
2. Heat the charcoal;
3. Wear the sheep with an iron braze, and tie the head to the iron braze with iron wire;
4. Brush the prepared ingredients evenly on the tender sheep with a brush, and then apply a layer of vegetable oil; the front leg and the hind leg part, where the meat is thick, use a knife to make several openings with the lamb texture, and brush the material inside;
5, on the grill to start baking, about every five to ten minutes to change the other side of the roast; according to the size of the sheep, about 3 to 4 hours of roast lamb, until the skin becomes crisp and turned over can be eaten. Pay attention to the heat, after roasting will be relaxed.
6: Prepare knives and forks, gloves, cut off the meat and eat.
Grilled whole lamb dish features:
How to make roasted whole lamb:
1. Slaughter the sheep, boil the whole body with boiling water at 80 ~ 90 ° C, clean the hair while hot, remove the internal organs, scrape and wash, and then cut a few small cuts with a knife in the abdominal cavity of the sheep and the thick flesh on the inside of the hind legs.
2. Put the shallots, ginger slices, peppercorns, large ingredients, cumin minced in the belly of the lamb, and rub it with fine salt into the taste, and at the knife edge on the inside of the leg of lamb, use seasoning and salt to taste.
3. Pin the sheep's tail into the abdomen with an iron skewer, chest up, hang the skin surface with an iron hook on the limbs, brush with soy sauce, sugar color slightly cool, and then brush with sesame oil.
4. Hang the whole lamb belly up in the oven in advance, cover the stove mouth with an iron pot, and seal it with yellow clay, prepare an iron box under the stove to hold the mutton oil flowing out of the baking, about 3 to 4 hours, until the sheep skin is roasted until it is yellow and red and crispy, and the meat is tender and tender.
5. When eating, the whole sheep is first placed in a special wooden plate, the horns are tied with red silk cloth, carried to the dining room for guests to enjoy, the chef will peel off the sheep skin and cut it into strips and plate, then cut the lamb into thick slices, chop the lamb bones into large pieces and plate them separately, with shallots, garlic paste, noodle sauce, lotus leaf cakes, and bring Mongolian knives to the table.
Brazilian grilled meat
Ingredients: 2.5KG of triangular meat discharged from acid
Seasoning: 20g of large salt
Preparation: Cut the beef into 7 cm thick and put it on the surface with a hard iron, put a little salt on the surface, put it on high heat and turn it to bake for 10 to 20 minutes
After the thawing of the acid-draining frozen beef is divided with a Western knife to grow the beef length, about 6 cm wide, divide 4 pieces and then wear it into a semi-circle with an iron rod, and then distribute it with 20G of large salt, pay attention to the sprinkling method must be even, and then roast it again, the fire temperature is about 350 degrees.
Grilled steak with garlic
Seasoning: 20g of large salt garlic oil 60g
Preparation: After thawing the beef, divide it into 5-7 mm thickness with a Western knife, width to beef width as standard, and then use a small amount of salt and garlic oil on the skewer to brush on it, and bake at 400 degrees for 2 minutes and 7 mature
Grilled beef with wine aroma
Ingredients: 2.5KG of sour beef shoulder
Seasoning: large salt 60g.star anise 25g.cinnamon 25g.dried chili 25g.peppercorn 30g.white wine 20g.dry white 30g
Preparation: The beef is first pierced with a fork to fill the hole, and then the above seasoning is placed in proportion to the beef shoulder and submerged for 24 hours, then wrapped in tin foil and grilled skewers on the fire for about 5 hours.
Baked bacon
Ingredients: smoked pork belly 2.5KG
Seasoning: Garlic rice 80g onion 60g white wine 10g chili powder 15g salt a little
Preparation: Cut the chicken into 7 cm thick 2.5 cm rectangles and roll in the same proportion of spices into smoked and pork belly and put it on medium heat and turn and roast for 5 to 10 minutes
Flavored roast chicken thighs
Ingredients: 1 chicken thigh. Ingredients: salt, crushed lemon juice to taste.
Preparation: Chicken thighs are bonelessly spread flat and sprinkled with salt. Place the chicken thighs on the grill when the charcoal is burned to a medium heat (the charcoal is red and the black smoke is gone). When the chicken thighs are stirring, sprinkle lemon juice and crushed until both sides are cooked.
Charcoal grilled chicken thighs with BBQ are more flavorful than those grilled on the stove or oven; the heat needs to be controlled to avoid burning the meat; and it tastes better if you can buy Argentinian sweet and spicy sauce brush on the meat.
Roast whole lamb
There are two main categories, one is raw roasting method, and the other is cooked roasting method. In general, the finished product made by raw roasting is more flavorful. Here are two ways to make roasted whole lamb, hoping to help you.
The production of the original roasted whole sheep: choose the grassland stocking, fat and strong, weighing about 15 kg sheep slaughtered, with a gas cylinder to beat the sheep's body, with 80 ° C -90 ° C boiling water boiling all over the body, while hot to burn the hair, the internal organs scraped clean in the sheep's abdominal cavity on the inside of the meat thick place with a knife to cut a number of small mouths, with salt 1500 grams rubbed into the taste. Put 50 grams of shallots, slices of ginger, peppercorns, star anise and cumin into the belly of the lamb, and seal the mouth with 500 grams each of shallots, celery and carrots. The sheep's tail is inserted into the abdomen with an iron rod, the chest is facing up, the limbs are hung with iron hooks, the skin is facing up, and the soy sauce is slightly stored before brushing a layer of sesame oil. 4. Put the whole lamb belly up, hang it into the oven that is roasted in advance, cover the stove mouth with an iron pot, and seal it with yellow clay (put an iron basin under the roast lamb to hold the mutton oil flowing out of the barbecue to prevent it from falling into the charcoal fire and causing smoke), bake for 2-3 hours until the sheep skin becomes golden red, take it out, and eat it with hot sauce and cumin sauce.
The production of Mizong roast sheep: also choose a sheep of excellent quality, slaughter according to the method introduced earlier, remove the internal organs and soak it in light salt water for 1 hour, and remove the sheep body to dry the surface moisture. 500 grams of shallots, fresh ginger, carrots, peppers, leek sauce and old dried tempeh sauce are mixed and placed in the belly of the sheep. 3. Xinjiang cumin noodles, MSG 30 grams each, Lanzhou pepper noodles 70 grams, fresh ginger juice 300 grams, shallot juice 500 grams, corn flour 150 grams, 8 eggs, 75 grams of salt, 200 grams of flour mixed into a paste, evenly spread on the whole sheep body, put into the oven 150 ° C -200 ° C roasted for 4 hours, take out with leek flower sauce, pepper salt, cumin ingredients to eat.
1: Steamed lamb in a bowl
Referral Index: ★★★★★
Cooking ingredients:
Lamb flour Scallions Fresh ginger Coriander Salt MONOS Peppercorns large oil Vegetable oil
Cooking Method:
1: Chop lamb meat into small pieces with bones, mix with fine salt and monosodium glutamate, add pepper oil and appropriate amount of flour and mix well, put it into a small bowl, put green onion and fresh ginger on top, and then steam it in the basket.
2, when eating can be sprinkled with coriander, Ningxia locals generally with dry food steamed bread.
2. Grab the lamb by hand
Lamb rib meat 1000 g shallots 30 g sugar garlic 1 head peppercorns 5 g ginger 20 g cooking wine 5 g refined salt 10 g pepper 10 g garlic paste 5 g vinegar 3 g cumin 5 g
1, talk about the sheep ribs cut into strips and put them in water to soak in water to remove the blood water.
2: Cut the green onion into sections and slice the ginger and set aside.
3: Add water to the pot and put in the soaked lamb ribs, bring to a boil over high heat and skim off the foam.
4: Bring the lamb ribs in the pot to a boil over high heat, add cooking wine, green onion, ginger slices, peppercorns, cumin, and cook over low heat for 1.5 hours.
5: Add salt, etc., until the meat is crispy, fish out and put on the plate. Mix well in a small bowl with garlic paste and vinegar (sesame oil) and serve with lamb.
3. Roast leg of lamb
Referral Index: ★★★★
1 lamb hind leg 20g salt pepper a little carrot 50g celery 25k black pepper 25g beef broth, a little oil.
1: Wash the hind legs of the lamb, sprinkle the whole piece with salt, pepper and black pepper powder, then use the tip of the knife to prick the lamb with a few knives, add the garlic cloves in turn, and put them into the baking dish.
2: Slice the carrots and celery, sauté them together in a frying pan to create the aroma, sprinkle on the leg of lamb, and then put it in the oven.
3: Roast until seven ripe, remove the leg of lamb, filter the original juice with a brush, add a little lamb broth to adjust the taste.
4: When serving, slice the leg of lamb into a dish and pour the juice
4. Lamb stew
Cooking ingredients:
Lamb hind legs, the latter inch ribs and other bone-in lamb 1kg potatoes 100g green radish 100g carrots 50g green onions, ginger, peppercorns. White pepper to taste
Cooking Method:
1, leg of lamb over boiling water fished into the soup pot, add the right amount of water, add the appropriate amount of peppercorns (afraid of eating peppercorns can be wrapped up in gauze, peppercorns can be very good to remove lamb is smelly) heated with high heat.
2: While the lamb is stewed, the other ingredients are processed. Cut the green onion into sections, cut the ginger into large pieces and crush them, peel the radish land and cut into large pieces.
3, ginger is best to shoot very crushed, so that ginger juice can be boiled out, soup absorption ginger juice will be slightly spicy, that is, cold and delicious.
4, say all the ingredients added to the soup, bring to a boil on high heat, remove the foam, turn to medium-low heat and slowly cook, at least 1 minute or more.
5: Add salt and white pepper to the pot and add some parsley.
5、 Casserole inch row'
Beach sheep inch row white zhi sand ginseng wolfberry green red suburban horn ginger onion garlic star anise peppercorns
1: Cut the lamb into pieces and blanch the water for later. Cut the green and red pepper into corners, ginger, green onion and garlic. Star anise, peppercorns wrapped in ingredients and set aside. White root, sand ginseng, goji berries soaked in warm water.
2: Heat a casserole dish, put a little bottom oil, go down to the pond and fry the sugar color, then stir-fry the lamb evenly. Add the appropriate amount of broth and add the ingredients to the wrapping machine baizhi, sand ginseng and goji berries. Warm water can be boiled for one hour.
3: Add green and red pepper horns before cooking. Drizzle with a little sesame oil. Place in a cooked casserole dish.
6. Assorted lamb
Lamb tenderloin or cucumber strips (part of the lamb's hind legs) 200g refined salt 3g fresh ginger 2g chicken fat 100g (used in parts) green and red pepper horn 50g magnolia slices 50g shaojiu a little MSG 3g
1. Cut the tenderloin horizontally into small pieces (2 cm long and 2 cm wide). Finely chop the ginger, add the magnolia slices and stir well.
2, put the large stir-fry spoon on the high heat, pour in the chicken fat, mix the tenderloin cubes and so on into the stir-frying spoon, turn a few times (about 10 seconds) and then put the ginger minced in, keep stir-frying, put some chicken fat on it.
7. Stuffy lamb shank meat
Lamb hind leg 1000g cooking oil 100g tomato 30g garlic cloves 30g ginger 30g coriander 30g turmeric powder 3g clove powder, coriander, cinnamon powder, pepper 2.5g each Fine salt appropriate amount dried pepper a little
1: Wash and cut the lamb into pieces, salt with a little fine salt for a while, wash the tomatoes, blanch the boiling water and peel the skin, remove the seeds, cut into cubes; wash the ginger and garlic cloves, pat and twist into minced pieces, wash and cut the dried peppers into sections, and set aside.
2: After Guo is hot, pour in the cooking oil, when the oil temperature is six ripe, add the lamb and fry until it is colored, remove the draining oil, green onion and ginger. When the minced garlic and dried peppers are dried, add turmeric powder, cloves, coriander seed powder, melon peel powder, pepper powder, fennel seed powder, and diced tomatoes to make the flavor, pour in the appropriate amount of water and boil, put in the cut lamb pieces, simmer until nine ripe, add fine salt, coriander, taste well, cook and eat.
8. Stewed beef brisket
Lamb brisket 500g Shallots 25g Ginger slices 5g Garlic shreds 5g Rice wine 15g Fine salt 12g MONOS glutamate 2g Sesame oil 10g Peanut oil 35g
1: Wash the lamb and cut into 4 cm cubes.
2, casserole pot on the high heat, with the oil pot after the peanut oil heated under the green onion, ginger slices to simmer out the aroma, put in the lamb pieces of lamb skin tightening and discoloration, that is, add yellow wine, water 1.2kg boiling, and then simmer for 2 hours, stew until the cornice is crispy, the soup is only half left, practice ginger slices, green onion segments, add fine salt, monosodium glutamate, green garlic shreds. Drizzle into sesame oil and add to the soup bowl.
9. Braised leg of lamb
100g lamb shank meat red pepper, 50g peanut oil each garlic cloves, 10g rice wine, 10g soy sauce each wet starch 20g salt monosodium glutacon flavored oil, shallots and ginger a little
1: Scrape and wash the lamb, put it in a pot of water, add green onion and ginger. For sake, cook the lamb until 8 ripe, remove, let cool and cut into 4 cm cubes.
2: Put peanut oil in a wok, sauté the red pepper slices and garlic slices in the factory first, then add the lamb, pour in the original soup of the boiled lamb 250g, put salt, soy sauce, and wait until the soup will be thickened. Put MSG, hook and drizzle with sesame oil.
10. Thick sauce lamb chops
1 kg of lamb rib ribs (4 bones, 7 bones, 12 bones), 20 grams of Italian macaroni (penne), 6 green asparagus, 4 drops of Aasco chili sauce, 2 tablespoons of chili sauce, 2 tablespoons of brown sugar powder and tomato sauce. 1.5 tbsp red wine vinegar, 2 tbsp salt, 1 large cup of water, 1 tbsp olive oil, 1 large glass of red wine.
1. Mix the ingredients evenly and soak the lamb ribs for half a day or a day.
2: Boil the pasta in boiling water and let cool
3, green bamboo shoots whole skewers blanched, to be cooled and set aside, olive oil hot pan frying lamb ribs, add red wine, then fry on medium heat for 3 minutes, bake in the oven at 220 ° C for 15-20 minutes, use the oil pot of fried lamb chops to heat the marinade sauce, dry sauce and paprika over medium heat to eat.
11. Lingwu sheep tendon
Beach sheep tendon 200g each 200g of dried bread crumbs and butter 50g of chives 50g mint leaves 1 lemon 1 vanilla sauce 3g dry white wine 50ml sugar 15g lemon juice, garlic 10g familiar with orchid appropriate amount Vegetable water 20ml
1: Cut the tendons of the lamb tendons with a cross knife on the meat, and chop the mint leaves for later.
2: Stir-fry the dried bread crumbs over low heat, add vanilla sauce, mint, lemon juice, butter and stir-fry evenly, spread evenly on the lamb chops, bake in the oven until cooked or fried in oil (meat temperature is best 55-70 ° C) take out and let stand for 10-5 minutes.
3: Heat the pot, sauté the chopped onion in butter, until the flavor comes out, then put the mint leaves, cook in dry white wine, squeeze in the fresh lemon juice, add sugar and vegetables, boil the water to adjust the taste, put in the frozen butter and stir well in the juice.
4: Stack the cooked broccoli on the plate, drizzle with mint, put the vanilla tendons, or cut into pieces of sheep tendons of different sizes according to the needs of the bone seam.
12. Fragrant sheep's neck
Lamb neck 1.3kg green radish 0.4kg ginger 20g green onion 50g red pepper 5g pepper 10g
1: Soak and wash the sheep's neck, put the pot in cold water, bring to a boil and skim off the foam
2: Add ginger, green onion, red pepper and peppercorns and simmer for 2 hours
3: Slice the cooked lamb neck while it is hot (after a little cooling), accompanied by garlic slices and sprinkled with peppercorns.
13. Lingwu leg of lamb
Sliced leg of lamb Celery, lettuce leaves 150g each 200g carrot 200g lettuce oil, garlic slices 50g each sour cabbage, diced red cabbage, tomato 250g each 3 slices of pepper 5g fine salt, white vinegar each appropriate amount
1: Wash the beach leg of lamb with clean water, rub it with your hands with fine salt, and drizzle with a little white vinegar.
2: Peel the carrots, wash and slice the celery, put them on the lamb together with coriander and pepper, embed the garlic slices into the lamb and marinate for 2 hours, then put the lamb on a baking dish and pour the lettuce oil for later.
3, in the pan put a little oil heated, oil temperature of about 150 ° C, the prepared leg of lamb steak bungalow into the pan frying, fry for 2-2.5 minutes to turn the dough cut, pay attention to frying one side and then turn over, do not roll repeatedly.
4: Place the fried leg of lamb on a plate and serve with pickled cabbage, diced red wine and tomatoes around the slices.
14. Steamed lamb tendons
Lamb tendon 500g Minced shallots 10g Dates 16 minced ginger 10g Cooking wine 15g Pepper 5g Salt 10g Sugar 15g Monosodium glutamate 2g Starch 30g
1: Cut the washed lamb into 2 cubes and cook in boiling water for 3 minutes (remove the fishy smell). Place the wok on high heat, heat the oil and stir-fry the meat pieces, and then add the cooking wine. table salt. Chopped green onion and MSG. Cook until the soup is concentrated.
2. Take 1 big name, put 16 dates at the bottom of the bowl, pile the lamb on top of the cooking flavor, steam it for 1.5 hours in the cage, and then buckle into the large soup dish, make a garland with thick protein around the four sides, and the middle soup can be (don't put more green onions)