Roasted whole sheep is the healthiest, most environmentally friendly and greenest food in the meat diet at present. Roasted whole sheep is golden and shiny in appearance, brown and crisp in external meat, soft and tender in internal meat, and rich in mutton flavor, which is quite palatable and unique. Introduction of roast whole sheep Roast whole sheep is a local specialty.
Originated from Mongolians, it is a traditional meat product of ethnic minorities in Inner Mongolia and Xinjiang. Color, fragrance, taste and shape are all available, and the flavor is unique.
According to archaeological data, the ashes of ancient people who used fire were found near the tooth fossils of Hetao people (Ordos people); Moreover, it is recorded (in the History of Yuan Dynasty) that the Mongols "dug the ground to burn meat" in the12nd century. By the13rd century (that is, the Yuan Dynasty), the methods of eating meat and food had been greatly improved. Park Tong.
"Yangliu Lamb" made a detailed record of roast mutton: "There was a Yangliu Lamb in Yuan Dynasty". The stove was three feet underground, and the surroundings were all red. The sheep were filled with iron grates, and the top was covered with willow seeds, which had a certain degree of maturity. "Not only is the production process complicated and exquisite, but also a special oven is used.
By the Qing dynasty, almost all Mongolian palaces in all parts of the country hosted guests with roast whole sheep banquets. The key to roast whole sheep: the production requirements of roast whole sheep are strict. We must choose Inner Mongolia white environment-friendly carbon-headed Capricorn with the age of 65,438+0 ~ 2 years. After slaughter, blanching, scrubbing, pickling and seasoning, they are hung in the oven, sealed and cooked with slow fire. The finished product is yellow-red, shiny, crisp outside and tender inside, fat but not greasy, crispy and delicious.
Precautions for roasting whole sheep: It is best to use fruit wood or larch sawdust as raw materials for roasting whole sheep. Technically speaking, it is best to make machine-made charcoal from sawdust by high temperature and high pressure machine, and then send it to carbonization furnace for carbonization. There is no need to add anything in the whole production process, which belongs to the category of environmental protection products.
There are two main shapes of charcoal sold in the market: hexagonal center with holes and square center with holes. Machine-made charcoal is a kind of traditional charcoal (traditional charcoal: made of trees and fired.
2. Composition describing roast whole sheep Unforgettable roast whole sheep
"Take the Golden Classics, eat Chinese herbal medicines, drink mineral water, pull out Liuwei Dihuang pills and take Taitai oral liquid".
Do you know what this means? It's a sheep in Xinjiang! During the summer vacation, we have the opportunity to eat delicious roast whole sheep in Xinjiang.
In a hotel in Turpan, a master pushed the roasted fragrant sheep up with a cart. Interestingly, there is a red silk tweed on the sheep's head. It's interesting there. First of all, we must choose an old man as the host of Bayi and eat the most delicious piece of meat (the one next to the sheep's eyes) before eating.
I can't wait to pick up the lamb chops and taste them. It smells good! It's burnt and crisp. Mutton is thin and tender, smells delicious and has a sweet taste. It is really delicious! Master Roast Sheep told us: "There are mineral deposits everywhere in the Gobi Desert, where the grass is very precious medicinal materials, and the water there is mineral water flowing down from the snow-capped mountains. So the roast whole lamb there is not only delicious, but also has medicinal value. Friends, when you go to Xinjiang, don't forget to eat delicious roast whole sheep!
3. As for the poem about roasting whole sheep, there is a record of roasting mutton in The Book of Songs, Daya Sheng Min.
The ancients cooked grain to worship heaven. When offering sacrifices, they "lick and take a burnt one." In order to raise the age. "
Burt is ram. Tapestry, that is, sheepskin.
"zai" is a modal particle. Burning means putting meat in the fire.
Intense, Mao Chuan: "Adding fuel to the fire." That is to say, skewer the meat and roast it on the fire.
Prosperity means prosperity. The next year is the next year.
This poem has been translated into modern Chinese: take a ram, peel it, string it with mutton and roast it on the fire. What is the purpose of doing this? This is a sacrifice to God, praying for a good harvest in the coming year, that is, "promoting the age of successors."
Mutton is bright red in color, delicious in sauce, shiny, not greasy and tender, crisp outside and tender inside, delicious in taste and unique in flavor. Brown and bright in color, slightly spicy and delicious in taste, not greasy and tender, and tender and delicious in meat.
Mutton kebabs are a popular popular diet in recent years, and there is basically no difference between off-season and peak season. If it is hot in the south, business will be better in winter. The close-range barbecue of mutton skewers can be said to have been popularized from kebabs in Xinjiang. After continuous development, the barbecue style has been innovated and changed in combination with regional characteristics, and the variety is diverse. Besides many meats, such as sheep, cows, chickens and fish, many vegetables and fruits can also be roasted.
The way to eat kebabs is to sprinkle only pepper and cumin, but the evolved barbecue will generally mix seasonings according to the tastes of local consumers. There are many kinds of barbecue tools according to different methods, such as open fire barbecue, charcoal barbecue, furnace barbecue, mud barbecue, bamboo barbecue, teppanyaki and so on.
The commonly used tools for charcoal barbecue are: barbecue oven, charcoal, drill, knife, fish clip, toothpick and so on. There are three kinds of common charcoal in the market: combustible charcoal, machine-made charcoal and machine-made charcoal.
There is a flammable layer on the surface of flammable barbecue charcoal, which is easier to ignite than ordinary charcoal, but the price is higher. The advantage of ordinary charcoal is that it is cheap, but the disadvantage is that it has different sizes, uneven firepower and short burning time during barbecue, so charcoal must be added during barbecue.
Machine-made barbecue charcoal is a mixture of charcoal and coal, which is pressed into a hollow polygon. This kind of barbecue charcoal has the advantages of uniform size, long burning time, uniform firepower, smokeless and low price. Many professional barbecue shops will choose this kind of barbecue charcoal, but the disadvantage is that it is not suitable for ignition.
4. Composition Description Roasting Whole Sheep Unforgettable Roasting Whole Sheep "Take the Golden Path, eat Chinese herbal medicines, drink mineral water, pull out Liuwei Dihuang Pills, and take Taitai Oral Liquid".
Do you know what this means? It's a sheep in Xinjiang! During the summer vacation, we have the opportunity to eat delicious roast whole sheep in Xinjiang. In a hotel in Turpan, a master pushed the roasted fragrant sheep up with a cart.
Interestingly, there is a red silk tweed on the sheep's head. It's interesting there. First of all, we must choose an old man as the host of Bayi and eat the most delicious piece of meat (the one next to the sheep's eyes) before eating.
I can't wait to pick up the lamb chops and taste them. It smells good! It's burnt and crisp.
Mutton is thin and tender, smells delicious and has a sweet taste. It is really delicious! Master Roast Sheep told us: "There are mineral deposits everywhere in the Gobi Desert, where the grass is very precious medicinal materials, and the water there is mineral water flowing down from the snow-capped mountains.
So the roast whole lamb there is not only delicious, but also has medicinal value. Friends, when you go to Xinjiang, don't forget to eat delicious roast whole sheep.
One mouthful costs tens of thousands of dollars. How many mouthfuls can you take?