How to bake your own roasted whole sheep
Roasted whole sheep is a way for ethnic minorities in China to eat sheep, in addition to the viscera of the part not cut directly into the fire above the grill, the taste is unique, the flavor is delicious, is the authenticity of a special dish.
Ingredients: sheep 1 shallot 250 grams ginger 250 grams salt 30 grams pepper 75 grams of soy sauce 150 grams of spices 75 grams of sugar 150 grams of fennel 75 grams of sesame oil 150 grams
Methods:
1, will be slaughtered, 80-90 ℃ boiling water scalding the whole body, depilate the hair, remove the viscera, scrape clean, and then in the sheep's abdominal cavity and the inside of the hind legs thick meat place. Then in the abdominal cavity of the sheep and the inside of the hind leg meat thick place with a knife to cut a number of small mouth.
2, sheep abdomen into the onion, ginger, pepper, dashi, cumin end, and rubbed with refined salt to taste, sheep legs inside the knife, with seasoning and salt to taste.
3, the tail of the sheep with an iron stick don't belly, chest up, limbs with iron hooks to hang the skin surface, brush with soy sauce, sugar color slightly cool, and then brush with sesame oil.
4: Hang the whole sheep belly up into the preheated oven, the mouth of the oven with an iron pot to cover tightly, and sealed with yellow mud, in the furnace below the preparation of an iron box, used to put forth effort to load the baking outflow of sheep oil, about 3-4 hours, to be baked to the skin of the sheep to the yellow-red crispy, tender meat cooked when removed.
5, when eaten first the whole sheep lying in the special wooden plate, the horns of the sheep tied with red silk cloth, lifted to the dining room outside the guests to appreciate, by the chef will be peeled off the skin of the sheep cut into strips on the plate, and then cut down the lamb cut into thick slices, lamb bone chopped into chunks on the plate, with green onion, garlic, pasta sauce, lotus leaf cake and accompanied by a Mongolian knife on the table.
Roasted whole sheep practice and ingredients recipe and ingredients
main ingredients lamb 1
auxiliary flour moderate, egg moderate
Seasonings salt moderate, ginger moderate, pepper moderate, cumin moderate
Steps:
1. Choose a fat sheep, shave the wool, pouring into the laxative in order to remove the internal organs of the debris;
2. p> 2. Then drive it into a house that is hot from the fire. When its thirst is unbearable, bring cold water mixed with various ingredients, the sheep drink their fill and then drive into the hot house. So repeated several times, the sheep on the flavor of the ingredients is more and more intense;
3. Sheep slaughtered, remove viscera, head, hooves, hanging in the homemade stove rolling baking, until the oil, discoloration that is cooked;
Cooking tips: Roasted sheep is the choice of capricorn sheep or fat lambs up to one year old as the main raw material. Sheep slaughtered, remove hooves and internal organs, with fine flour, salt water, eggs, turmeric, pepper and cumin powder into a paste, evenly smeared on the whole body of the sheep, and then nailed with iron nails on a wooden stick, from the head to the tail, placed in a special naan pit, cover the mouth of the pit tightly, and should be constantly turning to observe, about 1 hour or so is completed.
Two ways to roast a whole lamb
Practice 1
Ingredients: white capricorn .........1 only Sliced scallions ......... ...... 250 g Ginger ............... 250 g Fine salt ...... .........30 g ............... pepper... ............75g Soy sauce ...............150g Seasoning ...............75g Sugar color ............ ...150g ............... ground cumin .........75g sesame oil ...............150g
Production method:
1, the sheep slaughtered, with 80-90 ℃ boiling water scalding the whole body, depilate the hair while hot, take out the viscera, scraping clean, and then in the sheep's abdominal cavity and the hind legs. Then in the sheep's abdominal cavity and the inside of the hind leg meat thick place with a knife to cut a number of small openings.
2, sheep abdomen into the onion, ginger, pepper, dashi, cumin end, and rubbed with fine salt to taste, sheep legs on the inside of the knife, with seasoning and salt to taste.
3, the tail of the sheep with an iron stick don't belly, chest up, limbs with iron hooks to hang the skin surface, brush with soy sauce, sugar color slightly cool, and then brush with sesame oil.
4, the whole sheep belly up into the pre-burning oven, the mouth of the stove with an iron pot to cover tightly, and sealed with yellow mud, in the furnace below the preparation of an iron box, used to put forth effort to load the baking out of the oil, about 3-4 hours, to be baked to the skin of the sheep to the yellow-red crispy, tender meat cooked when removed.
5. When eaten, the whole sheep is placed on a special wooden plate with the horns tied with a red silk cloth and carried to the outside of the dining room to be appreciated by the guests, then the chef peels off the skin and cuts it into strips to serve on the plate, and then cuts off the meat and cuts it into thick slices, and then chops the bones of the sheep into chunks to serve on the plate, complete with green onions, garlic, pasta sauce, and lotus leaf pancakes, and then serves the meal with the Mongolian knives.
Note: the production of roasted whole sheep strict requirements, must be selected 1-2 years old Inner Mongolia white big head capricorn, after slaughter, scalding, depilation, marinade, seasoning, and then hung into the oven, seal the mouth with a slow fire grilled to maturity, the finished product is yellowish-red color, shiny, crispy skin and tender meat, fat and not greasy, crispy and tasty, a distinctive flavor.
Practice 2
There are two major types of roasting methods, one is the raw roasting method and the other is the cooked roasting method. Generally speaking, the raw roasting method makes the finished product more flavorful. Here are two ways to make roasted whole sheep, I hope to be able to help you.
The practice of the original roasted whole sheep: 1. Choose the grassland free-range, fat, strong, weighing about 15 kg of sheep slaughtered, with a gas cylinder to the sheep body to play enough gas, with 80 ° C - 90 ° C of boiling water scalding the whole body, depilated while hot, viscera scraped and cleaned the sheep's abdominal cavity on the inside of the thick meat with a knife to cut a number of small mouths, with 1500 grams of salt rubbed into the flavor. 2. sheep abdomen into the green onion, Ginger, pepper, anise, cumin 50 grams each, round onion, celery, carrots 500 grams to seal the mouth. 3. Sheep tail with an iron bar into the abdomen, chest up, limbs with iron hooks hanging, skin up, brush with soy sauce slightly stored and then brushed with a layer of sesame oil. 4. Sheep belly up, hung into the grill in advance of the grill, the mouth of the grill with an iron pot cover tightly covered and sealed with yellow mud (in the grill sheep underneath the iron pot, used to contain the barbecue of sheep). 5. (Put an iron pot under the grilled sheep, used to contain barbecue outflow of sheep oil, in order to prevent falling into the charcoal fire caused by smoke), grilled for 2-3 hours to the sheep's skin into the color of the golden red when taken out, with spicy sauce, cumin flavor plate to eat.
About Roasted Whole Lamb
Roasted Whole Lamb (Roast Whole Lamb) is a traditional local flavor meat product of the ethnic minorities in Xinjiang, especially the Uyghur people's diet. It is the healthiest, most environmentally friendly and greenest food in the current meat diet. The whole lamb is golden and oily on the outside, the external meat is burnt and crispy, the internal meat is soft and tender, and the lamb flavor is fragrant, quite palatable and unique.