Sheep are all treasures, and mutton in different parts has different tastes:
In such cold weather, eating mutton is the most suitable! For mutton, the common cooking methods are nothing more than stewing, rinsing, frying and roasting, and each method has its own flavor and characteristics. Let's introduce some practices of Xinjiang mutton:
Roast whole sheep: The main raw material for roasting whole sheep is Mianjie sheep or fat lamb under one year old. This kind of mutton is tender and has high nutritional value. Roast whole sheep is the color of Huang Liang, crisp and tender, and every part is delicious.
Kebab: Xinjiang's representative food, freshly slaughtered meat. Take the fat part and cut it into large pieces. When barbecuing with charcoal, add seasonings such as salt, pepper and pepper. The most extreme way to eat mutton is to roast mutton with red willow branches, skewer mutton with red willow branches, and then roast it on charcoal fire. This has a special taste and makes you want to eat two skewers after eating one skewer. ...
Talking about the special environment in Xinjiang, the winter in Xinjiang lasts for half a year and the heating period lasts for six months. It belongs to the cold area, which is relatively dry, and a lot of water evaporates every day. Therefore, salinization is serious in many places, and the grass eaten by sheep grows in saline-alkali environment. Those naturally grazing sheep eat these salty grasses. Sheep eat a lot of grasses, and the grasses they eat are also very miscellaneous and varied. In the words of Xinjiang people, the smell of mutton is much smaller, and mutton is delicious.
In addition, Xinjiang people like the original mutton making method, but they don't like overcooking or adding too much seasoning. For thousands of years, Xinjiang people have eaten a lot of mutton, and they have mastered the essence of making mutton. They have more experience and can use different methods for different mutton parts. Of course, the mutton is delicious and tasteless.
Roasting pit meat: A large piece of meat is hung on the iron frame, which is heavier than the cumin of mutton skewers, and the meat flavor of pit barbecue is stronger. From the fragrance of the outer meat to the freshness of the inner meat, the taste is more diverse. It is especially recommended that the lamb chops roasted in the brain pit of lamb chops be roasted evenly into golden brown, chewed by hand and full of fragrance.
Stewed sheep's head and hoof: a relatively primitive way to eat. Take fresh sheep's head and hoof, burn all the wool, wash, remove the horn and hoof shell, cook in a pot without any seasoning, and soak in salt after cooking.