1. Verses about roasting whole lamb

Verses about roasting whole lamb 1. Verses and poems about roasting whole lamb

In "The Book of Songs·Daya" In "Shengmin", there is a record of barbecue mutton.

The ancients used to offer sacrifices when the grains were ripe. During the sacrifice, "take the rams and use them to burn them and burn them. To promote the heirs and years." 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 is translated into modern language as: 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 country".

Extended information

Write sentences about the color, aroma, taste and shape of the grilled mutton kebabs

The mutton is red in color, spicy, fragrant, oily, and not greasy or smelly. , crispy on the outside and tender on the inside, with delicious meat and unique 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 low and peak seasons. If you live in the south where the weather is hot, business will be better in winter.

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

The way to eat kebabs is to sprinkle only two condiments: chili and cumin. However, the evolved barbecue generally uses this basis to prepare condiments according to the tastes of local consumers.

There are many kinds of barbecue tools according to different methods, 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 barbecue 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 from a mixture of charcoal and coal, 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.

Roast 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 brown and crispy, the interior meat is soft and tender, and the mutton flavor is fragrant and quite refreshing. It is palatable 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 the tooth fossils of the Hetao people (Ordos people); and there are also (Yuan History) records that the Mongols in the 12th century " "Digging the ground to make a ridge to burn the meat"; by the 13th century (i.e. the Yuan Dynasty), meat-eating methods and diets 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 high on the ground, burned it with fire around it, made it all red, and used an iron grate to hold the lamb. Cover it with willow seeds and seal it until it is cooked. "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 lamb feasts.

The key to roasting whole sheep: The production requirements for roasting whole sheep are strict. Inner Mongolia white large environmentally friendly carbon-headed sheep must be selected from 1 to 2 years old. After being slaughtered, scalded, shaved, pickled, and seasoned, they are then hung in the oven. , seal the mouth and roast it over slow fire to mature. The finished product is yellow-red in color, shiny, crispy skin and tender meat, fat but not greasy, crispy and delicious, with unique flavor.

Precautions for roasting whole lamb: It is best to use fruit wood or larch wood chips as raw materials for roasting whole lamb. The main process is to mold the wood chips through high temperature and high pressure in the machine, and then send them to the carbonization furnace for carbonization. The machine-made charcoal is the best. There is no need to add anything during the entire production process, and it is an environmentally friendly product.

Charcoal on the market mainly comes in two shapes: hexagonal with holes in the center and square with holes in the center. Machine-made charcoal is used as traditional charcoal (traditional charcoal: made from trees as raw materials.

3. Words and phrases describing roasted whole sheep

Roasted whole sheep is an ethnic minority in Xinjiang, especially It is a traditional local flavor meat product in the diet of the Uyghur people.

Before the liberation of Xinjiang, roasted whole lamb was used by dignitaries, landlords and other upper-class people during festivals, birthdays and happy events. A delicacy to entertain distinguished guests. Since the liberation of Xinjiang, roasted whole lamb has been eaten by people of all ethnic groups in Xinjiang. There are often Balangs (young Uighurs) selling roasted whole sheep.

Roasted whole sheep can be sold whole or cut into pieces for retail sale. Currently, roasted whole sheep are favored by consumers of all ethnic groups. It has become a traditional dish for Xinjiang ethnic minorities to entertain foreign guests and distinguished guests.

Xinjiang real estate Altay sheep is a branch of Kazakh sheep. It belongs to fat-rumped sheep in biological classification. Its meat is tender and tender without any smell. . Mainly distributed in Fuhai, Fuyun, Qinghe, Altay, Burqin, Jimunai and Habahe counties in northern Xinjiang, with a total number of about 1.3 million.

This sheep breeds quickly and is 5 months old. The weight can reach 36kg, the slaughter rate reaches 52-61%, the meat performance is good, and it enjoys a high reputation in domestic and foreign markets.

4. What are the words and phrases that describe roasted whole sheep?

When describing roasted whole lamb, we can introduce it. Roasted whole lamb is a local specialty dish originating from the Mongolian people. Roasted whole lamb is the healthiest, most environmentally friendly and greenest food in the current meat diet. The appearance of roasted whole lamb is golden and shiny. , the meat is browned and crispy on the outside, soft and tender on the inside, and the lamb tastes fragrant and delicious.

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 the ethnic minorities in Inner Mongolia and Xinjiang. The ashes of fire used by ancient humans were found in the area near the tooth fossils of humans); and there are also records (in the history of the Yuan Dynasty) that the Mongols in the 12th century "digged the ground to make a ridge to burn their flesh"; by the 13th century (i.e., the Yuan Dynasty), Meat eating methods and diet have been greatly improved.

"Pu Tongshi Liu Lamb" has a more detailed record of roasted mutton: "There was Liu Lamb in the Yuan Dynasty" and it was made in the local area. The furnace is three feet long, and the surroundings are burned with fire to make it all red. The sheep is served in an iron grate, covered with willows, and is cooked until it is cooked. "Not only is the production process complicated and exquisite, but a special oven is also used. Until the Qing Dynasty. In ancient times, almost all Mongolian princes in various places entertained their guests with roasted whole lamb feasts.

The key to roasted whole lambs:

The production requirements for roasted whole lambs are strict and must be 1 to 2 years old. Inner Mongolia's white environmentally friendly carbon-headed sheep 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 in color, shiny, with crispy skin and tender meat. , fat but not greasy, crispy and delicious, with a unique flavor.

Precautions for roasting whole lamb:

It is best to use fruit wood or larch wood chips as raw materials for roasting whole lamb. The main process is to mold the wood chips through high temperature and high pressure in a machine. , and then sent to the carbonization furnace for carbonization to form the best machine-made charcoal. There is no need to add anything during the entire production process, and it is an environmentally friendly product. Charcoal sold on the market mainly comes in two shapes: hexagonal with holes in the center and square with holes in the center. Machine-made charcoal is as traditional charcoal (traditional charcoal: made from trees as raw materials.

5. Poems about Mongolian people

Grassland

Author: Uligi

The miraculous craftsmanship of nature,

Cut out your beautiful train.

The cradle of nurturing life,

creating countless miracles in the world.

Only when history is well collected can it show its moving grace.

The sun is always so red,

so big, and

so round.

Colorful flowers,

blowing out wisps of cool fragrance.

Open and broad,

is the father's mind,

tender and subtle,

like mother's love, mellow and long-lasting.

Wherever the cattle and sheep walked,

there was a milky river singing softly.

Blue sky and green sea,

are the source of all life.

Pulling water

Author: Wu Liji

Among the colorful clouds,

Lark is singing.

Under the blue sky,

the flowers and plants are like a blanket.

The pasture is sunny and sunny,

There is a clear spring hanging on the horizon.

The small intestine trail stretches into the distance,

The wheels of the cart turn slowly.

The clear spring is gurgling,

The piano with a single string is playing.

She rolled up her sleeves,

and stared at herself.

There is a piece of blue sky in the water,

There are colorful scarves floating in the blue sky.

Bending down to pick up the sweet spring,

scattering a string of pearls.

She smiled,

The mountain dandelions were so red and sweet.

"Mongolia"

?

When I imagine a green imagination

This catastrophe

Overwhelming and refreshing

Imagine that there is no escape from this fate

Tengger sleeps peacefully on the grassland

?

North is north of north. North

With the swiftness of horseshoes

A journey of thousands of miles

This green sword pierces the eyeball

?

The majesty of the grassland is coming

Hulala has a name that hits my heart

Mongolia Mongolia

Hang up your bows and arrows and totems

Let The thousand-year soul is close to me

?

Mongolia

Green and nourishing Mongolia

Mongolia as quiet as iron

< p> The bravery under Genghis Khan's horse hooves

Kublai Khan's scimitar shines brightly

The birth of legend and immortality

Horseback carries history

History is loaded with heroes

?

Shout out to Mongolia!

There are beacon smoke billowing

Swords and cavalry

Waving light and shadow

War is silent

When everything is buried by time

The grandeur and pride of Mongolia disappear like clouds

The nobility and luxury of the royal palace are as traceless as a spring dream

The grassland is peaceful and the sky is calm< /p>

?

Mongolia Mongolia

My bloodline originates from my parents and brothers

My supreme king

Commander Once in love?

The Confusion of My Life in Mongolia

The Mistakes of My Soul

?

"Enter Mongolia"

< p> Entering Mongolia

Entering into milk wine and morin fiddle

The melodious pastoral songs and the melodious sound of the fiddle

The horse herder man whips down the sun

< p> A Mongolian girl shyly dresses up as the moon

?

Say: Saibainu

and you will become a Mongolian

Strong wine and spirits Horses are essential

Milk tea and hospitality are essential

?

When the golden and tender roasted whole lamb is fragrant

When the hada is raised high above the head

This moment is solemn and grand

Not an imagination

?

Become a Mongolian

Drink up the kumiss in one gulp

Abandon the bamboo chopsticks

Solve the problem with a shining Mongolian knife

?

Become Mongolians

Live as rough nature

Simple and pure life

Just like the unbridled wind on the grassland

Just like Tengger The sky is always bright