Roast Lamb Leg
Roast leg of lamb is a famous dish for Hulunbeier to entertain guests. Roast leg of lamb evolved from roast whole sheep. According to legend, hunting and nomadic people living in the vast land of northern China often roast whole prey and eat whole sheep by bonfires. People gradually found that the best part of the whole sheep is the hind leg of the sheep, so they often cut off the hind leg of the sheep and roast it in the morning. Roasting sheep's hind legs alone is not only faster than roasting whole sheep, but also more delicious and convenient to eat. Roasted sheep gradually replaced roasted whole sheep.
Braised mutton by hand
In addition to riding and whipping, tasting hand-roasted mutton is an indispensable item in visiting grassland. In people's minds, only in this way can we really reach the grassland and not make a trip in vain. The whole lamb mat is an extremely precious dish, which is usually used in very grand occasions, such as Nadam and other grand festivals. Its practice is similar to that of Beijing roast duck. After the whole fat sheep about two years old is cooked in the furnace, other condiments are added. The finished product has golden skin and delicious meat, and can be dipped in a proper amount of sauce when eating.
Three soups and one explosion
"Three soups" are corn, eggplant and potatoes, and "one fried" refers to fried egg sauce. Wash eggplant, fresh corn and potatoes and stew in an iron pot for nearly 40 minutes. When cooked, take them out of the pot and put them on a plate, then mix them with fried sauce and serve. The raw materials are northeast agricultural products, which are pollution-free, pure green food, fresh, fragrant, tender and palatable, and are the characteristic flavor of northeast agricultural products.
Fried spiced loach
Put the washed loach into a basin, add salt, pepper, fennel, ginger and cooking wine into a wok, boil the water, pour it into a fish basin, marinate for 2-3 hours, take it out, stir the starch and flour into a paste with salt, put it into a fish basin and stir it with the fish, then put it into an oil pan, fry until golden brown, and take it out. The fried spiced loach skin is crisp and tender, soft and fragrant.
Spiced silkworm chrysalis
Silkworm pupa is a specialty of Zhalantun, which comes out in late autumn and early winter. Soak the silkworm chrysalis in the flavor juice and fry it in the oil pan until the color is deep and full, which can be used as a dish. It is soft, tender and refreshing, and has a unique fragrance. There are many ways to eat silkworm chrysalis, such as braised silkworm chrysalis, braised silkworm chrysalis and dry fried silkworm chrysalis. It is as delicious as crab roe and has become a seasonal food in Zhalantun.
Stewed eggplant with catfish
Wash catfish, add a spoon to make soup, and add spices such as pepper, cinnamon, fresh ginger, onion and garlic. Put it in a stable fire and simmer it. After cooking a few times, put the eggplant in the pot and stew it. When cooking, it is supplemented with monosodium glutamate and coriander. Fish is fragrant, eggplant is tender and delicious, which is a folk delicacy. Stewed tofu with catfish is delicious and delicious, and it is also very popular.
Sauté ed bracken with meat
Wash the fresh bracken and blanch it in boiling water. Soak the pickled bracken in cold water for 2 hours. Stir the oil and seasoning in the spoon evenly, and add the bracken to the fire and stir fry a few times. Pteridium aquilinum is tender, crisp, fragrant and has a unique flavor.