1. Roast whole sheep on Bashang
Roasting whole sheep is comparable to Beijing's roast duck. Nowadays, the varieties of lambs in Bashang are mainly "Little Mongolian Deer" and "Fine Wool Sheep".
Its characteristics are: uniform head, tender meat, no smell of smell, Huang Liang color, crispy skin and tender meat, full of fragrance, and extremely delicious taste. It is a good product for entertaining distinguished guests, and it is also favored by Chinese and foreign guests.
The way to roast the whole sheep is: slaughter the sheep first, drain the sheep's blood, remove the sheepskin and sheep's head, wash it with well water and fix it on a shelf, draw a flower knife at the place with thick meat with a knife, and rotate it on charcoal fire for roasting. While roasting, brush the sheep with seasonings made of ginger, onion, pepper, cumin, etc., and bake it with warm fire, not with strong fire and open fire, until the mutton becomes dark brown and emits oil.
Second, roast leg of lamb on Bashang
Choose sheep within one year, take off the leg of lamb, and draw a flower knife obliquely on the front and back of the leg of lamb. Turn it over on a charcoal fire rack and bake it, and brush some spices on the leg of lamb. Roast with slow fire, not with strong fire and open fire. Wait until the leg of lamb turns dark brown and comes out with oil. (Tip: When choosing a barbecue method to eat sheep, you should choose fat sheep. )
Third, roast lamb chops on Bashang
Roasted lamb chops: This product is made of Bashang grassland lamb as raw material, according to the unique traditional cooking skills outside Bashang mouth and combined with modern processing technology, which perfectly preserves the original flavor of mutton, with fresh and fragrant meat, tender outside and refreshing. This product is unique, without soup, cool but not dry, which can be called a unique skill in Zhangbei, "the king of meals" and leads the way in China.
Four, Bashang handle mutton
Handheld mutton is a special delicacy in Bashang area. There are both traditional practices (stewed and uncooked, without seasoning, and eaten with juice) and modern practices. Chop the mutton with bones into pieces about 5cm, wash it and boil it in a clear water pot, skim the soup foam, and add ginger, onion, pepper and salt. A little parsley can be served at the meal.
Five, Bashang grilled beef jerky
The beef jerky on Bashang is selected from the finest beef tenderloin, and the texture of each jerky is clearly visible to ensure the equal quality of each one. Made by Inner Mongolia air-dried meat technicians with traditional techniques, naturally dried in the shade, and then stuffy roasted, absolutely meticulous. Seasoning is also the most basic edible salt, without any additives or preservatives. It is not fried and tastes very good. You must try it when you come to Bashang!
Six, Bashang Chai chicken stewed mushrooms
Bashang area produces many kinds of mushrooms. Known as the top grade: Tricholoma, Corylus heterophylla, Meat Mushroom, Grass Mushroom, Bottled Mushroom, Pine Mushroom, Flat Mushroom, etc. Mushrooms are rich in nutrition, containing more protein, fat, carbohydrates and crude fiber which is beneficial to digestion. You can go to a senior banquet, and it is also a folk dish of the family. Mushrooms can be used for stewing, braising and making soup. They are fragrant and delicious, and have always been a treasure on the table. It is used to stew chai chicken on the dam, and its flavor and taste are excellent.
Seven, Bashang oat noodle roe
Naked oats are widely planted in Bashang area, so oat noodles have become one of the daily foods for people in Bashang area. The main eating methods are: steaming (nest, taro) and frying.
Make the oat noodle with warm water (it is best to use the water from the dam), pull it into small gluten, roll it on a small stone board with your thumb, and steam it on a steamer. After serving, pour the adjusted marinade.
Eight, Bashang oat noodle nest
Make the oat noodle with warm water (it is best to use the water from the dam), pull it into small gluten, roll it on a small stone board with your thumb, and steam it on a steamer. After serving, pour the adjusted marinade.
Flour made from naked oats. After careful production, it becomes food. The nutritional content of oat flour is more than seven times that of other flour, and it can be comparable to refined flour. Youmian contains calcium, phosphorus, iron, riboflavin and other nutrients and pharmaceutical ingredients needed by human body, which can treat and prevent diabetes, coronary heart disease, arteriosclerosis, hypertension and other diseases.
At the same time, oat flour contains a special substance-linoleic acid, which has obvious effects on human metabolism. In addition, oat noodle is a good health food, which is helpful to lose weight and beauty. It's just that oat noodles are not easy to digest, so eat less.