Lanzhou: the first season of meat-Lanzhou hand-grabbed mutton
hand-grabbed mutton-ribbed meat
hand-grabbed mutton is a daily delicacy of Mongolian, Tibetan, Hui, Kazak and Uygur ethnic groups in northwest China, hence its name. Its characteristic is that the meat is delicious, not greasy or greasy. There are two ways to eat hand-grabbed mutton in Lanzhou, that is, hot (eat directly while the pan is hot) and cold (also called ice grab). All parts of the northwest say that their local hand-picked food is authentic, but I personally feel that there is no authenticity, only different tastes. For example, Lanzhou eats hand-picked garlic dipped in pepper and salt, and Yinchuan eats garlic soaked in vinegar, which are actually delicious.
The hand-grabbed mutton in Lanzhou actually comes from the hand-grabbed mutton in Dongxiang, Gansu Province. The hand-grabbed mutton in Dongxiang is a special dish for the people of Linxia Hui Autonomous Prefecture in Gansu Province to entertain guests. The hand-grabbed mutton made by Dongxiang people is deeply loved by people. Eating mutton by hand is very particular. You should chop the cooked mutton with bones into two fingers wide strips and put them into a large plate. Everyone will sit around and eat them, and eat different parts according to the degree of honor of the guests. Rib meat tastes the most delicious, sheep neck is the most precious, and it is often necessary to book in advance to eat, and leg meat is thin, which is suitable for young people to eat well. When eating, sprinkle a pinch of salt and pepper on the meat, and then take a bite of garlic, which is full of happiness (cool). Garlic is the standard for eating hand-grabbed food. Locals say that eating meat without garlic reduces the efficacy by half. Many friends in the south never eat raw garlic, but after eating Lanzhou hand-grabbed food, they all fell in love with this way of eating.
Hand-grabbed lamb-lamb
Besides beef noodles, Lanzhou people prefer to hand-grabbed mutton, eat meat in large chunks and drink in large bowls, which truly reflects the boldness of northwest men.
salt, pepper and garlic
Lanzhou finger-grasping method: (I sent a video of finger-grasping during the Chinese New Year, and there are specific production methods)
1. Choose lamb (a local sheep) as the first choice, so that the meat is very fresh and tender. You can buy leg of lamb if you like thin, ribs if you like fat and thin, and ask the merchant to help cut the pieces when you buy it;
2. Preparing materials
First, put the cut mutton in a basin and soak it in clear water for about half an hour, in order to remove blood from the meat;
3. Boil
the soaked mutton, pour off the blood, wash it and put it into the pot. Add cold water to the pot, and add a few slices of ginger and pepper (it is best to drink mutton soup). After boiling, cook it on low heat for two to three hours. During this period, keep skimming the floating foam, and be sure to open the lid when cooking, so that the cooked meat will not smell bad.
4. After cooking, put it in a pot and soak it for an hour, then take it out and put it on a plate, sprinkle a pinch of salt and garnish it with a few slices of coriander;
5. prepare a plate of salt and pepper when eating, and peel a few cloves of garlic, and you're done.
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