What is the cultural background of finger lamb?

Hand-grasped mutton, which is said to have a history of nearly 1,000 years, is a traditional flavor food in Ningxia, with pure taste, rich nutrition, and strong Ningxia homecoming characteristics. Hand grasping mutton, the change is not too big, since ancient times to the present day has been used to boil this method. When eating, it is mainly for the purpose of eating the original taste of mutton, so at present, no ingredients are added when stewing mutton, and it is not much changed when it is dipped in salt after cooking.

Finger lamb is named after the mutton is cooked in clear water and eaten by hand.

Hand grasping mutton, a long history, is living in the northwest of our country Han, Mongolian, Tibetan, Hui, Kazakh, Uygur and other ethnic groups love the traditional food, there are three ways to eat, that is, hot, cold, fried. The main ingredients are lamb loin nest meat, coriander, chili noodles, green onions, ginger and garlic. Hand grasp mutton, according to legend, has a history of nearly 1,000 years, originally named after hand grasp and eat!

Hand-grasped mutton is a relatively common and popular delicacy in the northwest region, and it is also called hand-handled mutton in some places. Lanzhou's hand-grasped mutton, referred to as "hand-grasped", is a special food with national flavor. When it comes to Lanzhou's hand grasp, it is mainly concentrated in the area of Xiaoxi Lake and Hualin Mountain in Qilihe District, which is said to have been invented by the people of Dongxiang County, Gansu Province, so Lanzhou's hand grasp can also be called Dongxiang hand grasp.

Most of the people who opened the shop were people from all over Linxia City and Dongxiang County, and there were also people from Lanzhou and other places.

Xingqingfu, the former capital of Western Xia, is now Yinchuan City, the capital of Ningxia Hui Autonomous Region, and still retains the name of Mutton Street. Legend has it that this street in the Western Xia period is the first Tan sheep and mutton place, in history with Tan mutton made of hand grasp mutton, mutton Zhenzi, mutton stick bones, mutton steamed buns, sheep Qi yards, steamed lamb, haggis, etc., until now is still the traditional flavor of mutton food in Ningxia. After obtaining the second fur skin, the lamb meat has a delicate and delicious texture, and it can be said that it is a treasure after being carefully processed by a senior chef.

I have eaten the hand grasp is basically made by the Hui people, I have to say that the Hui people are very talented in this area, I only know that the hand grasp is to cook the mutton with onions, ginger and garlic, spices, fennel, pepper, pepper powder and other seasonings, and eat it with pepper and salt, but each hand grasp restaurant has its own exclusive recipe when cooking meat, and the taste can be described as very different. A good hand grip can really make you addicted. I can't think about it if I don't eat it every once in a while.

Hand-fingered mutton is a traditional food loved by ethnic minorities in Northwest China, with a history of about 1,000 years. Hand-grasped mutton is generally selected from the rib bones of the sheep, sprinkled with pepper and salt, the meat is delicious, not greasy, and the color and fragrance are complete. Because everyone's taste is different, whether the finger lamb is good or not, you still have to try it yourself.

Hand grasp mutton is a delicacy that I like very much, this is a northwest delicacy, in the past, ethnic minorities such as Mongolian, Tibetan, Hui, Kazakh, Uygur and other ethnic herdsmen often eat, cooked mutton directly with the hand to eat, dipped in a little special ingredients, in the past, this was regarded as a difficult to get into the elegant hall, the nobles are not eaten, now it is different, there are many hand grasp restaurants in Lanzhou, hand grasp has become a delicacy that everyone likes.

As the saying goes, the New Year is on the winter solstice. In many places, the custom of celebrating the winter solstice is more solemn than the Spring Festival. When I was a child, I always made dumplings during the Chinese New Year.

Probably because life was relatively poor at that time, dumplings were the best and most luxurious, so they were only eaten during the Chinese New Year. Now that the standard of living of people in the United States has improved, they are no longer confined to one formality. The winter solstice is the most powerful when it nourishes itself.

Dusty bridge hand-grasped mutton is a major feature of the Northwest food culture and is well known. Hand Finger Lamb Hand Finger Lamb originated in Western Asia. It is a dish for visiting relatives and friends during Islamic festivals, and it is a traditional and authentic dish.

The flavor of hand-grasped mutton in different places is different due to different regions. Hand-grasped mutton is also a favorite food of Kazakh, Mongolian, Uygur, Kyrgyz, Tajik and other ethnic groups in Xinjiang. The custom of eating mutton on the winter solstice is said to have begun in the Han Dynasty.

According to legend, Liu Bang, the ancestor of the Han Dynasty, ate the mutton boiled by Fan Hao on the day of the winter solstice, and thought it was particularly delicious and praised it. Since then, the folk have formed the custom of eating mutton on the winter solstice. Nowadays, people eat dog meat, mutton and various nourishing foods on the day of the winter solstice for good signs in the coming year.

Condiments. Lamb chops (2 pounds).

Condiments. Cinnamon (to taste), Sichuan pepper (to taste), ginger (three or four slices), cloves (to taste), fennel (to taste), tangerine peel (to taste).

Cooking utensils. No.

One. Chop the lamb chops and soak them in water and a spoonful of cooking wine for an hour to remove the blood.

Put the water in the pot and cook the lamb for a few minutes.

Three. Take it out and rinse it with clean water.

Four. When the water in the pressure cooker is gone, do not drain the lamb.

Five. Place the bell peppers, cinnamon, cloves, and fennel in the seasoning box.

Six. Put the ginger slices, seasoning box, and a piece of orange peel into a pot and boil, and then press over low heat for half an hour to make the meat rotten and boneless.

Seven. Before eating, you must not forget the most flavorful pepper and salt. Just sprinkle a little, and the aroma of the lamb will appear immediately. I guess no one can refuse.

Eight. Look, the meat is rotten. Shake it gently and the meat will separate from the bone. The meat is relatively tender, and there is no problem with bad teeth. Let's eat well

Nine. You can eat lamb while don't forget to drink soup. The original soup is seasoned with some salt, sprinkled with a little coriander, eaten with the meat, and then the soup is drunk. It feels warm, doesn't it? Isn't it?

This site will share with you the practice of hand-grasping mutton. Have you learned how to cook lamb by hand, and how long it takes to match the seasonings? We will teach you how to make finger lamb with our hands.

You can make hand-grabbed mutton nutritious and delicious. Hurry up and make you and your family a delicious meal. We look forward to sharing the results of your finger lamb recipes.

Hand-fingered mutton is a traditional Xinjiang delicacy, and the following are the steps to make hand-grasped mutton:

Ingredients: 500 grams of lamb (shoulder blades).

Ginger 30 grams.

Green onions 50 grams.

Coriander to taste.

Cooking wine to taste.

Salt to taste. Cumin to taste.

Black pepper to taste.

Paprika to taste.

Steps: After the lamb is washed, cut into pieces of moderate size, boiled in water until the lamb changes color, remove and set aside.

Pour an appropriate amount of oil into the pot, add ginger slices and green onions and stir-fry until fragrant.

Add the boiled mutton, add an appropriate amount of cooking wine, and stir-fry evenly.

Add enough water, boil and simmer over low heat, during which add an appropriate amount of salt, cumin, black pepper, chili powder and other seasonings, and simmer until the mutton becomes very crispy, showing a rich aroma and taste.

Finally, add the coriander and stir-fry evenly.

After the mutton is cooked, it should be taken out first, and then the mutton should be cleaned with water to remove the greasy and peculiar smell, and the hand-grabbed mutton will be more refreshing and delicious.

The stewing process requires constant stirring and seasoning to fully penetrate and harmonize the flavor and texture of the lamb.

Hand-grasped mutton is a traditional popular delicacy that can be enjoyed with family and friends to experience the unique customs of Xinjiang.

Hello, glad to answer for you.

The practice of finger lamb is:

Main materials; lamb chops 2000 g of accessories; Half a green onion, 5 slices of ginger, a pinch of Sichuan pepper, a pinch of salt, and a pinch of coriander.

Steps. 1.Choose a whole piece of good lamb ribs, fat and thin, and delicate meat, which is the best material for making finger lamb.

2.Wash the lamb ribs, soak in water for more than 2 hours, change the water twice during the period, fully soak the blood water and remove the odor. 3.

Add a large amount of water to a large pot, add green onions, ginger and peppercorns, add lamb chops under cold water, and bring to a boil over high heat.

4.Once boiling, keep the heat high and skim off the foam. Because of the large amount of meat, it takes about 15 minutes to completely skim off.

This step is very important, if the foam is not clean, the smell will not be removed, and the soup will be cloudy. Cover the pot, reduce the heat and cook for 90 minutes. In order to keep the lamb tender and tender, the preparation is:

Simmer for 30 minutes, turn off the heat and simmer for 20 minutes, then turn on low heat and cook for 30 minutes, turn off the heat and simmer until cool. In this way, the cooked meat will be more tender and less crumbly than if it has been simmered.

5.The boiled lamb is soaked in the original soup and cooled to room temperature. Be sure to soak it in the original soup to cool, because heating will cause the meat to lose moisture, and as the temperature decreases, the meat will reabsorb the water, absorb the essence of the original soup, and lock it in the meat to be tender and juicy.

6.Take out the cold lamb chops, sprinkle a little salt on both sides and spread well.

7.Use a knife to divide the lamb chops into one by one, one rib by one, along the gap between the bones. This makes it easy to divide and convenient to divide meals.

8.Loaded into **, the plate is big enough to be domineering enough, and it can be rough and heroic in Northwest cuisine.

9.Arrange a few coriander plants for decoration at will, and serve it with a plate of salt and pepper.

Hand-grasped mutton is a traditional barbecue method in Xinjiang, with rich taste and unique flavor, and is a representative dish in Xinjiang cuisine. Here's how to make finger lamb::

Manuscript family: 1Lamb (scapula part): catty.

2.Green onions: 2-3 sprigs.

3.Ginger: 1 piece.

4.Garlic: 1 head.

5.Salt to taste.

6.Cumin powder: to taste.

7.Paprika: to taste.

8.Cooking wine to taste.

Steps:1Cut the lamb into pieces about 2 cm thick and place them in a large bowl.

2.Cut the green onion, ginger and garlic into fine pieces, put them in a bowl, add an appropriate amount of salt, cumin powder, red pepper powder, cooking wine, stir well, pour into the mutton, stir evenly, and marinate for about 30 minutes.

3.Skewer the marinated pieces of lamb on bamboo skewers, 5-6 pieces of lamb per skewer, and then coat the marinade after insertion.

4.Preheat the oven to 200, put the skewered lamb on the grill net, put it in the oven and bake for about 10-15 minutes.

5.Take out the mutton, tear the meat pieces into small pieces by hand, put them in a small bowl, sprinkle with an appropriate amount of cumin powder and red pepper powder and serve.

2.Do not marinate the lamb for too long to avoid the meat becoming tough.

3.The timing of the lamb roasting should be adjusted according to the heat to ensure that the meat is cooked thoroughly, while at the same time losing the taste and chewiness.

4.During the roasting process, vegetable oil can be applied appropriately to make the meat more tender.

We hope this recipe will help you and wish you an authentic and delicious lamb recipe!

The first thing we have to do is chop the lamb ribs into large pieces, and then boil them in the pot, cook them until they are about half-cooked, first take out the foam that floats on the surface, and then go to the onion peppers and so on that we have prepared, the onions should be chopped into foam, the peppers should be chopped, and then the meat pieces we made are placed on the plate, put in some onion slices, and then sprinkle in some clear grip a little salt, which can make it more flavorful. Put the mutton soup we only sell on the fire and boil when we serve the mutton to the table, we should put some minced onions and ginger on the side, as well as pepper, salt, etc., it is best to mix the flavor and pour it into the mutton we have prepared, so that the guests can adjust the taste according to us, or let them mix it themselves, it is also a very good method, hand grasp mutton is a more common practical method in ethnic minority areas, and the hand finger mutton cooked in ethnic minority areas retains the most original flavor, It is a very delicate dish.

The process of making authentic finger lamb is as follows: The clan contains large.

Ingredients: Lamb cubes (with or without bones, leg of lamb or loin is recommended).

Sliced ginger. Garlic.

Segments of green onions. Star anise, grass fruit, cinnamon (optional).

Wine. Water.

Salt. Steps:1Blanch the mutton with water first, remove the foam, remove the foam, remove and wash for later use.

2.Put an appropriate amount of ginger, garlic cloves, green onions and other seasonings and some star anise, grass fruit, cinnamon and other spices (optional) in the pot, put in the mutton pieces and add an appropriate amount of cooking wine, turn to low heat and simmer for about 1 hour after boiling, during which it is necessary to constantly check and remove the foam.

3.Remove the boiled mutton pieces with chopsticks or hands, rinse them in clean water, and remove them to control the moisture for later use.

4.Put oil in a wok, add mutton pieces and stir-fry until the oil comes out, add an appropriate amount of salt to taste, then add a small amount of water to boil, and continue to simmer over low heat until the soup is thick.

5.Finally, you can put the finger lamb in the oven and bake it until the surface is crispy and the meat is tender inside.

Tips: It is recommended to blanch the lamb before cooking, so as to remove the odor and greasy.

Burnt and foam must be removed in time, otherwise it will affect the taste.

Pay attention to the heat when the mutton is fried until the surface is crispy to avoid overcooking.

Other seasonings such as minced ginger and garlic and chili flakes can be added according to personal taste.

Ingredients for hand-grasped mutton (Ningxia):

Ingredients: 1000 grams of lamb (lean).

Seasoning: 5 grams of Sichuan pepper, 5 grams of fennel seeds, 5 grams of star anise, 3 grams of cinnamon, 7 grams of almonds, 5 grams of tangerine peel, 20 grams of sesame paste, 20 grams of fermented bean curd, 50 grams of leek flowers, 10 grams of soy sauce, 25 grams of vinegar, 15 grams of green onions, 15 grams of garlic (white skin), 5 grams of chili powder.

Characteristics of hand-grabbed mutton (Ningxia):

Crispy and mellow, strengthen the waist and nourish the kidneys.

The practice of hand-grasping mutton (Ningxia):

1.Seasoning: Take sesame paste, tofu milk, pickled leek flowers, soy sauce, vinegar, chopped green onion, garlic paste, chili oil, etc. in a small bowl and mix well and set aside.

2.Cut into pieces and boil: take Ningxia's specialty Wuzi dust sheep after slaughtering, remove the internal organs, head, tail, limbs and then cut into large pieces of about 1 kg, put them into a pot of boiling water and add pepper, cumin, star anise, cinnamon and almonds, tangerine peel and other seasonings, cover the pot and stew, and stew until the sheep bones are shaken, and the bones and flesh can be taken out when they are separated.

3.Serve: Grab the lamb with your hands and dip it in the prepared seasoning.