Linqu whole sheep, also known as Linqu whole sheep banquet, has the characteristics of "non-greasy, delicious, nourishing yin and strengthening yang, suitable for both men and women" and is known as "Shandong famous food" because of its unique flavor. According to the different distribution of muscle tissue in different parts of the whole lamb trunk, different cooking methods are used to cook various dishes with good shape, taste and fragrance, and the whole lamb feast is named auspicious. Although it is a whole sheep, it has no sheep name. Such as Longmen gum, Ganoderma lucidum, Shuangfengcui and so on. A sheep does more than 80 kinds.
There are three main ways to eat "Linqu whole lamb": "whole lamb soup", "hand-roasted mutton" and "whole lamb banquet"
"Whole sheep soup", commonly known as "cauldron mutton". The main material is the Jie black goat of Qingshishan in Linqu. Before slaughter, only drink water, not feed, so that it is empty. After slaughter, the whole meat is divided into 6-8 pieces. First, the head, hoof and whole meat are put into a pot, and the viscera meat is put into it. After the water is boiled, the meat is put into the pot, and after the water is boiled, the foam is removed. Then, the whole meat is cooked for 2-3 hours with warm fire, and the bones are removed and hung to cool. Then, the whole meat is sliced along the thread, and the viscera meat is sliced horizontally. Then, it is cooked with the original soup and mutton soup, and an appropriate amount is added.
"Hand-roasted mutton" is developed from whole sheep soup. Production method: Chop raw mutton with bones, heads and hooves into pieces, and cook in a boiling water pot until it is rotten. Dip chopped coriander, chopped green onion, minced garlic, pepper, salt, sweet noodle sauce, soy sauce, monosodium glutamate, Chili oil, etc. , followed by a pot of original juice soup, memorable.
"All-sheep feast" is a kind of delicious food made from different parts and internal organs of sheep by different cooking methods. Starting from sheep blood, according to the order of slaughter, which part is cut, that is, which part is used in whole or in part, and different cooking methods such as boiling, frying, frying, roasting, steaming, stewing and stirring. Application: Add various condiments such as sour, sweet, spicy and salty to make various finished dishes. Finally, a pot of whole lamb soup with mixed parts is served to form a "whole sheep feast" with excellent taste and unique flavor.
"Linqu Sheep Banquet" is an extremely complicated and difficult skill with high gold content. Becoming a skilled chef requires long-term theoretical study and practice. To make a table of delicious mutton banquet, you must not only have profound knowledge, refined skills and high-level aesthetic concepts, but also have good color, fragrance, taste, shape and utensils, so that it can be called the best comparable to the "royal banquet".