Roast Whole Lamb is a traditional local flavor meat product for ethnic minorities in Xinjiang, especially Uygur people. It is a big dish with the most ethnic characteristics, a traditional delicacy formed in the nomadic life of this ethnic group for thousands of years, a traditional famous dish for ethnic minorities in Xinjiang to entertain foreign guests and distinguished guests, and a meat product that people in the Central Plains of Sangxia like very much.

Xia 1 Assistant Xiaobian Level 2 | Message (5)| My Encyclopedia | My Know | Baidu Home | Exit

my encyclopedia, my contribution draft box, my task is to recommend news pages for me, and post it to know the MP3 picture and video encyclopedia library

Help to set the home page, natural culture, geography, historical life, social art figures, economic, scientific and technological sports, the fifth anniversary of the core users, the NBA split entry

Roast Whole Lamb

Roast whole lamb is a minority in Xinjiang. In particular, a traditional local flavor meat product, a big dish with the most ethnic characteristics, is a traditional delicacy formed in the nomadic life of this ethnic group for thousands of years, a traditional famous dish for Xinjiang ethnic minorities to entertain foreign guests and distinguished guests, and a meat product that people in the Central Plains of Sangxia are very fond of.

Before the liberation of Xinjiang, roast whole sheep was a delicacy used by dignitaries, landlords, Bayi and other elites to entertain distinguished guests during holidays, birthdays and happy events. Since the liberation of Xinjiang, roasted whole sheep has been eaten by the people of all ethnic groups in Xinjiang. In the Horse Racing Festival, Bazaar (the trade exchange meeting of Xinjiang ethnic minority merchants

small goats raised by farmers

) and the annual night market, Balang (a young boy of Weiwuer nationality) often sells roasted whole sheep. Roasted whole sheep can be sold as a whole, but also divided into retail, which is favored by consumers of all ethnic groups. Roast whole sheep is a traditional dish for Xinjiang ethnic minorities to entertain foreign guests and distinguished guests, and it is also a meat product that Central Plains people like very much at present. Because of the differences in regions and eating habits, roast whole sheep is popular in the Central Plains 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 just a special food that is the highlight of the table for the general public. Therefore, the rapid eating style 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 the hardworking Central Plains people show their magical powers. Some roast whole sheep, some roast large chunks of sheep, and some roast small strings that are convenient for women and children to eat. In a word, the whole block is full of smoke, immersed in the smell of roast sheep, too concentrated in barbecue stalls, mixed barbecue methods and low professional quality of some owners, which makes the environment in some cities greatly affected and the food health of diners can not be effectively guaranteed. Therefore, in the city, we advocate professional barbecue catering institutions, with professional technology, rigorous scientific and hygienic management, and a powerful quality assurance system for roasted whole sheep (21 pieces) in Xinjiang, and strive to explore a healthy, green and environmentally-friendly sustainable development for the industry. Altay sheep in Xinjiang is a branch of Kazakh sheep, which belongs to fat-butted sheep in biological classification. Its meat is tender and tender, but it has no smell. The lamb blanks of Kazak sheep or sheep and other varieties selected for Mongolian baking in Xinjiang are different in regional taste. Comparatively speaking, from the adaptability of local food taste and the localization of raw material collection, it is appropriate for the whole sheep roasted in the Central Plains to be baked with the lamb blanks of Huai goat and Qingshan goat, which are special products of the Central Plains. Among them, Huai goat is produced in Fiona Fang, Huaidian, shenqiu county, named after Huaidian as the distribution center, and then spread all over the eastern Henan Plain. It is of medium size, short and dense hair, precocious puberty, fast reproduction, good foraging, rough feeding tolerance, dry aversion, good climbing, love fighting, and easy to raise and feed. Huai goat is thin

Special roast whole lamb

The meat is fat-less, neither fat nor greasy, and the soup is palatable. Huai-dian Dongguan smoked mutton made of Huai-shan mutton is a well-known food treasure. The reason why roast whole sheep is so famous is its unique preparation method, besides its exquisite selection of materials. Xinjiang mutton is tender and tasteless, and enjoys a high reputation in the international and domestic meat market. 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 from beginning to end with a wooden stick with big nails, with their necks stuck on the nails. 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 juice and put it head down in a hot pit. Cover the pit tightly, seal it with wet cloth, stew for about an hour, uncover and observe that the wooden stick is white near the meat, and the whole sheep is golden yellow. Take it out and serve. Edit the raw material

main material

one Altay Jie sheep in this paragraph, and the carcass weight should be 11 ~ 15 kg.

ingredients

each sheep needs 2511g of eggs, 25g of turmeric, 151g of Fuqiang flour (refined white flour), 511g of salt, and appropriate amount of pepper and cumin powder (also known as rest fennel, which is a fragrant seasoning of Xinjiang specialty). Edit this paragraph to make roast whole sheep

soak sheep blank

Preparation of soaking sheep blank water: 2 kg of scallion and ginger are cracked and put into a basin, and 2 bottles of high-quality beer, 4 liang of salt, 3 liang of monosodium glutamate and 61 kg of water are added, and the scallion and ginger are squeezed out by hand to make soaking water for later use.

wire cutting

wire cutting: the original bundle of 18# fine wire is divided into several small bundles. 1. Fixing the wire on the limbs: take a small bundle and cut it at one place. 2, trunk binding: the other bundle is cut in three equal parts and held with both hands to hold the "U" arc inward.

winding barbecue grill

The goat roaster (wearing cotton gloves with both hands) takes the goat blank fixing frame and puts it on the first floor of the work frame, with the hand lever in the left hand direction. Take a "four-limb fixing wire" and fold it in half to form the center point, press the intersection of the first cross beam of the fixing frame and the vertical beam of the fixing frame with the left hand, and wrap the right half of the cross beam with the right hand, and pull it out in the direction of the hand lever at the end of 5 cm, with all the four pull-out wires having the same length, about 21 cm; Press the coincidence point with the right hand, wrap the left half of the beam with the left hand, and pull it out in the direction of the handle at the end of 5 cm; Take the second "four-limb fixing wire" and fold it out of the center point, press the intersection of the fourth cross beam and the vertical beam of the fixing frame with the left hand, wrap the right half of the fourth cross beam with the right hand and pull it out in the direction of the transmission fork at the end of 5cm, press the coincidence point with the right hand, wrap the left half of the fourth cross beam with the left hand and pull it out in the direction of the transmission fork at the end of 5cm, so that all the "four-limb fixing wires" of the sheep blank fixing frame are wrapped.

Binding the goat blank

The roaster grasps the back waist of the goat blank with his right hand, lifts the neck bone of the goat blank with his left hand and puts 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 cross beam and the second cross beam, so that the sheep blank is kept in the center and balance on the fixing frame. The left hand of the goat roaster puts the right forelimb of the goat blank on the fixed frame at the end of the right half of the first beam 5 cm, and holds it firmly; The right hand pulls the 21 cm wound iron wire and tightens it conveniently, and wraps it around the cross-shaped junction twice, and wraps it to the end to fix the right forelimb of the sheep blank. The right hand puts the left forelimb of the blank sheep on the fixed frame at the end of the left half of the first beam 5 cm, and holds it firmly; Pull the 21cm winding wire on this side with the left hand, and then take advantage of the situation to tighten and wind the "cross" junction twice, and wrap it to the end to fix the left forelimb of the blank sheep. With the left hand, put the left hind leg of the lamb blank on the fixed frame at the end of the left half of the fourth beam 5 cm, and

bind the lamb blank

hold it firmly; The right hand pulls the 21cm wound iron wire on the fourth root and tightens it conveniently, and wraps it around the cross-shaped junction for two turns, and wraps it to the end to fix the left hind leg of the lamb blank. The right hand puts the right hind leg of the lamb blank at the end of the fourth right half of the barbecue grill 5cm, and holds it firmly; Pull the left hand for 21 cm to wind the iron wire, then pull it tightly, and wind it around the junction of "X" for two times, and then wind it to the end to fix the right hind leg of the blank sheep, so far the limbs of the blank sheep have been fixed. The roaster grasps the neck bone of the blank with his left hand and the pelvic bone with his right hand, and stretches the blank with both hands, stretching the two forearms of the blank, stretching the left and right breast rows of the blank, and stretching the two rear thighs of the blank to the maximum extent, so as to adjust the balance of the blank to the most stable position. The roaster takes three "trunk-binding wires" from his left hand and inserts them in parallel from the back waist, the neck blade, the tail root and across the spine of the goat blank, and holds the wire pliers in his right hand to clamp the penetrated wire with the gap at the end of the knife edge, and then turns it tightly and makes the spiral part of the wire stick backwards in the direction of the sheep tail to prevent unnecessary troubles during roasting. The left hand presses the neck tip of the lamb blank against the vertical beam of the fixing frame, and the right hand takes the "trunk tie wire" from the neck tip and crosses the vertical beam to tie it down, tighten it and stick it upside down. Take a "trunk tie wire" to compromise and cut it into two small U-shaped radians, find out the joint between the breast row of the lamb blank and the second beam, and insert the small U-shaped "trunk tie wire" 5~8 cm away from the left and right ends and tighten it upside down. Just wait for the oven to bake, and the whole process will be controlled in 2.5~3 minutes to complete a roast lamb blank. Because of the time point of roasting the whole sheep, a lamb roaster will bundle up about 25 sheep blanks in one hour!

ignite

after the lamb blanks are bundled, they will be baked in the oven. It is worth noting that roasting whole sheep is different from other food processors, because the best time relationship of eating taste, if you don't book it two hours in advance, you can't roast it aimlessly. Only after receiving the notice of ordering food can the goat roaster roast the prepared goat blank on the fire. First of all, the preparation for ignition: First, the gasoline blowtorch turns off the pressure safety valve. Open the inflating filler, add 2/3 of gasoline, tighten the filler, tighten the pressure safety valve, hold the handle tightly with your left hand, and pump the gas into the bottle with your right hand (generally 51~81 strokes) until the pressure tank can spray oil mist. First, release less oil and ignite it in the preheating tank for preheating. Take 4.5kg of fruit charcoal and place it in a conical pile at one end of the oven. After the preheated oil lamp is turned on to light the charcoal pile with a blue smokeless flame, close the oil lamp and put it in a safe place with a powerful blower.

after the goat is set on fire, quickly set the goat blank on fire. The specific operation is that the roaster takes the goat blank to the front of the oven at the "Z" bend of the handle bar of his right hand, grasps the "X" position of the fourth beam with his left hand, raises the handle bar in the direction of the goat neck with his right hand, lifts it with his left hand to align the tail fork of the vertical beam with the transmission groove, and then the whole vertical beam falls into three grooves, and starts the traction motor to rotate the fixed frame carrying the goat blank.

Adjust the fire

After the sheep is set up, it is necessary to immediately look at the correspondence between the position of the blank sheep on the fixing frame and the central point of the fire gathering. The central point of the shoulder blade at the end of the neck bone of the blank sheep and the root of the tail sheep should correspond to the central point of the fire gathering. The simplest tool is to quickly find a good position and adjust the fire by taking a corresponding photo with long-handled pliers. Because the front chest part of the blank sheep is larger than the legs, there are fewer fires at the tail part of the legs than those at the chest and shoulders.

oil brushing and trimming

When the mutton blank is braised for about 5 minutes, open the lid and observe that the surface of the mutton blank is slightly yellow, evenly colored and the water is dry, and it can be clearly seen that the oil and water under the surface stop when rolling. The goat roaster should wear neat, high hat, mask and sanitary gloves. The thumb, index finger and middle finger of his left hand clasp the special compound oil "A" oil cylinder for roasting sheep. The ring finger and little finger tightly clamp the joint of the handle and blade of the sharp knife, and the blades are out of phase. The right hand adjusts the direction of the fixing frame to brush the sheep blank for the first time: the right hand holds the sharp knife to scrape off the oozing oil and water substances, and then returns it to the left hand. Take out the brush and sip off the excess "A" at the mouth of the oil cylinder. The function of oil brushing is to protect the surface of sheep blank by "A" oil, so that the inside of sheep blank is heated evenly, and the water is kept from overflowing to the maximum extent, so that the meat quality is crisp and tender and the surface layer has a crisp taste effect. Immediately after brushing and trimming, cover and stew. Brush "A" oil and cut the joint fascia with a sharp knife, so that the goat blank naturally shrinks and presents a natural shape. The baking time is about 91 minutes, and the whole process is brushed with "A oil" for 4 times, and the dosage is 45g each time.

during baking,

trimming is usually carried out once every 21 minutes. During the second baking, it is observed that the muscles of limbs and joints contract due to heat. At the same time, the corresponding position and size of fire should be observed and adjusted at any time to ensure the best roasted whole sheep.

The last ten minutes

The last ten minutes is the key to the whole barbecue process. At this time, when the "A oil" is brushed for the last time, it is necessary to adjust the temperature of the fire to be higher and larger. Only in this way can the surface of the roasted sheep be crispy and delicious. If the fire is low and the temperature is low, the works of the roasted sheep will fail. The way to add fire is to move the fire from the stove where the banquet was held. Remember to pay attention to safety when operating! Stop the machine when the roast lamb is golden red and bright, and when the aroma of the cover is ripe, use a sharp knife to cut off the thick thigh and stick to the leg bone, and draw it back with a sharp knife to open the exposed bone. The shoulder blade is deeply cross-cut, and the two sides are cut up from the knife edge along the neck bone, and three knives are cut horizontally at the waist to break the spine. At this point, the operation of roasting sheep is completed with a knife. Brush "Dr. Li's Special Oil B for Roasting Whole Sheep", first sprinkle a proper amount of special powder in it, then turn it upside down and sprinkle a little coarse Chili powder and sauteed white sesame seeds on the surface before sprinkling the special powder. A roast whole sheep needs about 51~81g of powder, which should be increased or decreased according to local tastes. Finally, put chopped green onion in the knife edge and bake the surface on the fire surface for 1.5 ~ 21 seconds, and it is best to control the whole sheep-discharging process for 2 minutes.

To unload sheep

Turn the handle upwards and hold the Z-bend with your left hand. Grasp the end of the handle upwards to detach the barbecue grill from the transmission slot, and lift it to the work frame. Cut 6 binding wires from the surface with the wire pliers with your right hand, pull them out from below, break the calf bones of the limbs with the wire pliers, reverse the wire pliers with your right hand to roast the pelvic bone of the sheep tail, and grasp the neck bone with your left hand. Both hands. The whole process of unloading sheep should be controlled within 2 minutes, so as to ensure that the roast whole sheep can be presented on the table in front of customers within 5 minutes.

other methods

[raw material] white Jie sheep ........................................... l onion ............................................. 251g ginger slices. ............................. ................ 251g refined salt .............................................. 31g pepper .............................................. 71g soy sauce. ..................... ........................ 151g aniseed. ..........................................