1. Verses and poems about roasting whole lamb. In "The Book of Songs·Daya·Shengmin", there is a record of roasting lamb.

The ancients sacrificed when the grains were ripe. During the sacrifice, "take the rams and use them to burn them. To promote the success of the heirs." The rams are rams.

軷, that is, peeling, refers to peeling off the skin of a sheep.

Zai is a modal particle.

Burning means putting the meat in the fire to roast it.

Lie, Mao Zhuan: "Through it and add it to the fire, it is called Lie." That is to skewer the meat and grill it on the fire.

Xing means prosperity.

The following year is the coming year.

This poem translated into modern language is: take a ram, skin it, skewer the mutton, and roast it on the fire.

What is the purpose of doing this?

It is a sacrifice to God to pray for a good harvest next year, that is, "to bring prosperity to the future".

Extended information: Write sentences about the color, flavor, and taste of grilled mutton kebabs. The mutton is red in color, spicy, fragrant, and oily, not greasy or tangy, crispy on the outside, tender on the inside, delicious in texture, and unique in flavor.

The color is burnt and buttery, the taste is slightly spicy and fragrant, not greasy or tangy, and the meat is tender and delicious.

Mutton kebabs are a very popular popular food in recent years. There is basically no difference between the off-season and the peak season. If you live in the south where the weather is hot, business will be better in winter.

Close-up of mutton skewers Barbecue can be said to have been popularized from the grilled mutton skewers in Xinjiang. Through continuous development, the style of barbecue has been innovated and changed in combination with regional characteristics, and the varieties are diverse. In addition to many meats such as sheep, beef, chicken, and fish, etc.

In addition to cooking, many fruits and vegetables can also be roasted.

The way to eat grilled mutton kebabs is to sprinkle only two condiments: chili and cumin. However, the evolved barbecue generally uses condiments based on local consumer tastes.

There are many types of barbecue tools depending on the method, such as open flame grilling, charcoal grilling, oven grilling, mud grilling, bamboo grilling, teppanyaki, etc., which are all included in the category of barbecue.

Commonly used tools for charcoal grilling include: barbecue grill, charcoal, drill, knife, fish clips, toothpicks, etc.

There are three common types of charcoal on the market: flammable carbon, charcoal, and machine-made charcoal.

There is a flammable layer on the surface of flammable grilling charcoal, which is easier to ignite than ordinary charcoal. The disadvantage is that it is more expensive.

The advantage of ordinary charcoal is that it is cheap, but the disadvantage is that it varies in size, has uneven firepower during barbecue, and has a short burning time. Charcoal must be added during the barbecue process.

Machine-made barbecue charcoal is made of charcoal and coal mixed and pressed into a hollow polygonal shape. This kind of barbecue charcoal has uniform size, long burning time, uniform firepower, no smoke, and is not expensive.

Many professional barbecue restaurants choose this kind of barbecue charcoal. The disadvantage is that it is not suitable for ignition.

2. Words and phrases describing roasted whole lamb You can introduce it when describing roasted whole lamb. Roasted whole lamb is a local specialty dish that originated from the Mongolian people.

Roasted whole lamb is currently the healthiest, most environmentally friendly and greenest delicacy in the meat diet. The exterior of roasted whole lamb is golden and shiny, the exterior meat is browned and crispy, the interior meat is soft and tender, and the mutton flavor is fragrant, quite delicious and unique.

Introduction to roasted whole lamb Roasted whole lamb is a local specialty dish.

Originating from the Mongolian people, it is a traditional flavor meat product in the diet of ethnic minorities in Inner Mongolia and Xinjiang.

The color, aroma, taste and shape are complete and have a unique flavor.

According to archaeological data, the ashes of fire used by ancient humans were found in the area near where the tooth fossils of the Hetao people (Ordos people) were found; and there are also (Yuan Shi) records that the Mongols in the 12th century "digged the ground to make a ridge to burn their flesh."

"; By the 13th century (that is, the Yuan Dynasty), meat eating methods and diet had been greatly improved.

"Park Tongshi.

"Liu Lamb" has a more detailed record of roasted mutton: "There was Liu Lamb in the Yuan Dynasty." They made a furnace three feet on the ground, burned it with fire around it, and made it all red.

, based on maturity.

"Not only is the production process complicated and exquisite, but a special oven is also used. By the Qing Dynasty, almost all Mongolian princes in various places entertained their guests with roasted whole sheep banquets. The key to roasted whole sheep: The production requirements for roasted whole sheep are strict and must be selected.

Inner Mongolia's white large environmentally friendly carbon-headed goats aged 1 to 2 years old are slaughtered, scalded, shaved, pickled, and seasoned, then hung in the oven, sealed and roasted over slow fire until they mature. The finished product is yellow-red and shiny.

The skin is crispy and the meat is tender, fat but not greasy, crispy and delicious, and has a unique flavor. Notes on roasting whole lamb: It is best to use fruit wood or larch wood chips as raw materials. The main process is to pass the wood chips through high temperature in the machine.

After high-pressure molding, it is best to send it to the carbonization furnace for carbonization. There is no need to add anything during the entire production process, and it is an environmentally friendly product. The charcoal on the market mainly has a hexagonal center hole and a square center.

There are two shapes of holes. Machine-made charcoal is used as traditional charcoal (traditional charcoal: made from trees). 3. Poems about grilled food 1. Dongpo Pork: When Su Shi was demoted to Huangzhou, he wrote "Pork Poetry"

One song: Huangzhou's good pork is as cheap as dung; the rich refuse to eat it, and the poor don't know how to cook it; the fire is slow and the water is sparse. When the fire is sufficient, it will be beautiful.