The legend of roast whole lamb
one
A long time ago, one day, a fire broke out in the yard of a family. The fire was fierce, and soon it went up to the sky and burned everything in the yard. At this time, the owner of the house hurried home and was shocked to see the ruins. Suddenly a smell came to my nose. The owner followed the smell and found that it belonged to a burnt lamb. Master, look at that sheep. It is raw and red. He tasted it again and again, and it was delicious. He was sad that the yard was burned down, but he was glad to find a new way to eat roast mutton.
two
Legend has it that there was a professional pig hunter in ancient times who usually hunted wild sheep for a living. His wife bore him a son. When the son grows up, his parents go hunting in the mountains every day, and his son keeps lambs at home. One day, I accidentally picked up some flints and knocked around the hut in the sheepfold. Suddenly, sparks flew and the hut caught fire, causing a fire. After all, the child is a child who is not sensible and has never seen anything interesting at ordinary times. When he saw the fire in the hut, he was not afraid at all, but felt very happy. He was surprised to hear the crackling of firewood and the howling of lambs before they were burned to death. When the cry stopped, the fire went out by itself. In the burned ruins, an unheard-of fragrance floated away. What smells so good? Pick up sundries and follow the smell. He looked around and was surprised to find that the attractive fragrance came from a lamb with burnt skin and cooked meat. The attractive colors and delicious aroma have made my mouth water. He couldn't help lifting the leg of lamb with his hand, but he was scalded by the creaking oil. He was busy licking his burning fingers with his lips, but he accidentally tasted delicious food.
When my parents came back from hunting, they saw the hut turned to ashes and all the lambs were burned to death. When they were about to shout to find out, I saw my son present a delicious dish to my father-a roast mutton with a bright Jiao Hong barbecue flavor and a fragrant smell. Instead of blaming his son, the father jumped for joy. His son invented a new way to eat roast mutton! It is said that humans first learned that animals are more delicious when cooking. It was from the time when animals were burned to death due to accidental fires that the roasted meat gave off a rich fragrance, and it was very attractive to taste and eat.
Because of the differences in regions and eating habits, the popularity of roast whole sheep in the Central Plains is later than that in Mongolia and Xinjiang. It should be said that it used to be a good product enjoyed by royal dignitaries, but now it is only the highlight of the ordinary people's table. Therefore, eating quickly is beyond the reach of others.
Therefore, on the land of the Central Plains, whenever the lights are on, some urban dining areas mainly roast sheep, and hardworking Central Plains people show their magical powers. Some roast whole sheep, some roast large pieces of sheep, and some roast small skewers for women and children to eat. In a word, the whole block is filled with smoke, immersed in the smell of roast sheep, the barbecue stalls are too concentrated, the barbecue methods are mixed, and the professional quality of some owners is low, which greatly affects the environment of some cities and the food health of diners can not be effectively guaranteed. Therefore, we should advocate professional barbecue catering institutions in cities, and strive to explore the healthy, green and environmentally-friendly sustainable development of the industry with professional technology, rigorous and scientific health management and strong quality assurance system.
Xinjiang Altay sheep is a branch of Kazakh sheep, which belongs to fat head sheep in biological classification. Its meat is tender and tender, but it has no taste. Xinjiang Mongolian baking lamb blanks of Kazak sheep or sheep have different regional tastes. Comparatively speaking, from the adaptability to local food tastes and the localization of raw material collection, it is more suitable to roast whole sheep in Central Plains with lamb blanks of Huai goat and Qingshan goat, which are special products of Central Plains. Among them, Huai goat is produced in Fangyuan and Huaidian, shenqiu county, named after Huaidian as the distribution center, and then spread all over the eastern Henan plain. Medium build, short and dense hair, precocious puberty, fast reproduction, good foraging, rough feeding resistance, boredom, good climbing, love fighting, good feeding. Huai goat is lean and fat-free, neither fat nor greasy, and has a small smell. The boiled soup is delicious. Huaidian Dongguan smoked mutton is made of Huai goat, which is a well-known food treasure.
The reason why roast whole sheep is so famous is that it has its unique production method in addition to the exquisite selection of materials. Xinjiang mutton is tender and tasteless, and enjoys a high reputation in the international and domestic meat markets. Skilled chefs choose the best two-year-old Altay Capricorn sheep, slaughter and peel them, remove their heads, hooves and internal organs, and put them on with a wooden stick with a big nail from beginning to end, with their necks stuck on the nail. Then use egg yolk, salt water, turmeric, cumin powder, pepper and white flour to make a paste. Wipe the whole sheep with the adjusted paste and put it head down in the hot pit. Cover the pit tightly, use wet Buffon, stew for about an hour, uncover and observe, the wooden stick is white near the meat, and the whole sheep is golden yellow. Take it out and serve it.