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Why do you say Shun Hongda roast whole lamb is the most authentic?

ingredients

main ingredient

mutton

auxiliary material

flour

egg

seasoning

salt

turmeric

pepper

. When its thirst is unbearable, it is served with cold water mixed with various seasonings, and the sheep are drunk before rushing into the hot house. Repeated for several times, the flavor of the ingredients on the sheep becomes more and more intense

3. Slaughter the sheep, remove the internal organs, head and hooves, and hang them in the homemade stove to roll and bake until the oil comes out, and the color changes, so that it is cooked. < P > The roast whole sheep with fresh taste and good heat tastes crisp outside and tender inside, and the aftertaste is full. Kirgiz calls it "Kawabu", which is a traditional food of Kirgiz nationality.

dietary tips

Roasted whole sheep is one of the most precious dishes in Xinjiang, which can be compared with Beijing roast duck and Guangzhou crispy suckling pig. In a high-class banquet, if there is a roast whole sheep dining car among the guests, the whole banquet will suddenly shine, which is particularly luxurious and rich, adding extremely rich colors to the banquet.

Roasted whole sheep is so famous for 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.

Roasting whole sheep is to choose Jie sheep or fat lambs under one year old as the main raw materials. After the sheep is slaughtered, the hoofs and internal organs are removed, and it is made into paste with refined flour, salt water, eggs, turmeric, pepper and cumin powder, and then it is evenly applied to the whole body of the sheep. Then, it is put into a special naan pit from beginning to end with a wooden stick nailed with nails, and the hole is covered tightly, and it will be served for about 1 hour.

After the whole lamb is roasted, it is placed on the dining car. The cook ties red colored silk on the sheep's head and ties it into a flower knot. Coriander or celery is placed in the sheep's mouth. The dining car is equipped with a knife, and the service staff rotates the cart around the dining table. Guests are cordially invited to open the knife and eat meat. You're welcome diners, with knives, cut meat from roast sheep and eat it to their heart's content. Its warm, leisurely, simple and romantic scene is hard to imagine unless you are there.

Roasted whole lamb is Huang Liang in color, crispy and tender in skin, and exceptionally delicious, so it is a good product for Uygur people to entertain distinguished guests.