How to make hand grilled meat? How to make authentic hand grilled meat

Hand-grilled pork has been the favorite traditional food of China's ethnic minorities for thousands of years. Because he eats meat with his hands, it is called hand-grilled meat. The meat of cattle, sheep, horses, camels and other domestic animals and roe deer animals can be cooked with hand-grilled meat, but usually by hand.

Hand-grilled meat. Grilled meat mainly refers to hand-grilled mutton. Hand-grilled pork is an indispensable dish for Mongolian hospitality.

Hand-grilled mutton: Known as "Buheli Maha" in Mongolian, it is a simple and affordable method of hospitality for ethnic minorities in China. The method of hand-grilled meat is to cut the selected beef and mutton into several pieces (except for the head, hooves, and water) in a pot under white water, and cook it in the original juice without adding condiments.

They believe that cows and sheep eat the five-spice herbs of the grassland, which are fully seasoned, and as long as they master the cooking technique, they can make delicious and refreshing meat. Hand-grilled meat is eaten by hand, without other utensils. However, according to the Mongolian customs of Ordos, there are certain rules for eating hand-grilled meat, and it is more common to eat with one pipa bone meat with four long ribs.

For beef, a vertebra is served with a half-cut rib and a small fat intestine. Small children are not allowed to eat sheep, cow bone marrow, tail meat, etc.

Hand-grilled meat is the traditional food of nomadic and hunting peoples such as Hulunbuir Mongolian steppe, Evenki, Daur and Oroqen for thousands of years. That is, the meaning of eating meat with your hands. The meat of sheep, cattle, horses, camels and other livestock and roe deer beasts can be cooked and eaten, but the hand-grilled meat usually refers to the mutton.

Hand-grilled meat is the most common and favorite meal of grassland herders, and it is also an indispensable food for them to entertain guests. It seems that such a concept has been formed all year round, that is, if you don't eat a meal of hand-grilled meat when you go to the grassland, even if you don't fully appreciate the flavor and taste of the grassland food, you will be in vain. Herders do not have to serve meat to their guests, so they cannot fully express their hearts.

Therefore, it has become a rule to entertain distant guests with hand-grilled mutton in the Hulunbuir area.

Pick and eat. The meat is tender, delicious and easy to digest, and is commonly used by Mongolian herdsmen to treat guests. [1]

Hand-grilled meat is a daily part of the life of ethnic minorities in China, but in terms of its tenderness and deliciousness, it is more delicious than other preparation methods such as steamed and stewed mutton. Ordinary people, whether rich or poor, make hand-grilled meat to eat. Therefore, it has long been liked by farmers and herdsmen in pastoral areas, and the herdsmen eat like drinking tea, almost every day, and the number is quite huge.

In the modern folklore material "Overview of Mongolian Banner": "The usual food of Mongolians is quite huge, drinking more than ten bowls of tea every day, more than ten catties of meat, and even eating whole sheep when they are hungry, but even if it is worth it."

Three or five days without food, and it has nothing to do with it. ”

Hand-grilled meat is the most favorite and most commonly used traditional food of China's ethnic minorities for thousands of years. This traditional way of eating for herders in the steppe pastoral areas can be traced back to ancient times. According to the Ming Dynasty "Vulgar Food" Zhongyun:

Its meat is half-cooked, and those who are half-cooked endure hunger and nourish people. "From a nutritional point of view, boiling meat until it is half-cooked preserves as much as possible the vitamins and other nutrients that animals absorb from the grass, and people may absorb the most basic nutrients after eating. Usually the hand-grilled meat is the sheep grazing on the plain pastures and often eating wild leeks and wild onions, and the meat is the most delicious.

Its specific practice is to choose the fat and tender small-mouthed lamb, slaughtered on the spot, cut open the chest cavity to break the artery, peel the skin and remove the internal organs (the blood is contained in the vessel for cooking enema), and then wash, remove the head and hooves, and then unload the whole sheep into several pieces, put it into a pot of white water without adding any condiments to boil, and take it out when the water is boiling, and put it on the plate and serve it. During the banquet, everyone holds a Mongolian knife and cuts and eats it one by one, or tears it with their hands, so it is called "hand-grilled meat".

This is a kind of food method that Chinese ethnic minorities have been using from ancient times to the present, this method cooks mutton, because the time is short, so the meat is relatively tender, not greasy and not fat, delicious and delicious, rich in nutrition. One thing to note here is that when cooking mutton, you must master the heat to prevent it from getting too old, and the meat will not be tender when it is boiled to purple, and it will not taste fragrant.

Hand-grilled meat. Now, hand-grilled meat is not only a traditional diet of Chinese ethnic minorities, in the eyes of outsiders, hand-grilled meat is still a symbol of Chinese boldness, when you are in the yurt, the Chinese minority girls in full costume sing a toast song to you, and then use a Mongolian knife to cut a piece of tender and delicious hand-grilled meat and put it into the mouth, fresh meat and wine, light dance with singing, so that people can't help but sing with the singer: the gold cup and silver cup are full of wine, both hands are raised above the head, fried rice and milk wine hand-grilled meat, oh, today is enough to drink enough ......

Everyone sits around, holding a knife in one hand and meat in the other, cutting, jamming, digging, and picking with a knife. The hand-grilled meat is fresh but not fatty, fat but not greasy. This is the common practice of herders.

Hand-grilled meat. With the way of eating. For example, in the city's hotel restaurants and restaurants, sesame oil, leek flowers, chili oil, fermented bean curd, green soy sauce, monosodium glutamate, etc., can be mixed into seasonings, put into a bowl, and use cut meat to dip in seasonings.

If you see people (including yourself) cutting their favorite lamb with a knife at the dinner table for the first time, and when you put it in your mouth piece by hand, you will not only feel the tenderness and deliciousness of the meat, but also feel new and interesting. You can also make Mongolian milk tea in the morning.

Ingredients for making grilled meat strips:

Ingredients: 500 grams of pork leg.

Excipients: 100 grams of shiitake mushrooms (fresh), 50 grams of carrots.

Seasoning: 10 grams of salt, 15 grams of sugar, 20 grams of soy sauce, 4 grams of monosodium glutamate, 10 grams of cooking wine, 15 grams of green onions, 15 grams of ginger, 5 grams of starch (corn).

Make. 1.First, wash the pork hind leg meat, put it in a pot of cold water, add 10 grams of green onions, 10 grams of ginger, and 5 grams of cooking wine;

2.Cook the meat over medium heat until it is seven ripe and take it out, cool and cut it into slices with a thickness of 3 cm and a width of 5 cm;

3.Remove the back roots of the shiitake mushrooms, sandwich them in the middle of each piece of meat, stack the meat slices neatly at the bottom of the soup plate, put the minced ingredients on top, add salt, green onions, minced ginger, soy sauce, monosodium glutamate, cooking wine, sugar, and 250 grams of water;

4.Put it in a steamer and steam for 40 minutes, then take it out and pour the juice into the pot;

5.Buckle a flat plate in the soup, and then buckle it back, so that the raw materials become the shape of broken materials on the bottom and neat noodles on the top in the flat plate;

6.You can also put some green leaves on top of it to decorate it slightly;

7.Cut the carrots into 3 cm long, wide and thick centimeters, blanched with water and stacked on the edge of the plate to form a cross;

8.Put the wok on the heat, put the water starch into the juice after boiling, and burn it on the surface of the sand.

Practice 2. <>

Ingredients: 650 grams of beef, 20 grams of coriander, auxiliary ingredients: 10 grams of chives, 15 grams of green onions, 15 grams of ginger, 30 peppercorns, 5 shiitake mushrooms, 40ml of oil, 15 peppercorns, 5 grams of shredded green onions, 2 slices of ginger, 15 grams of soy sauce, 200ml of beef broth, 15 grams of cooking wine, 4 grams of salt, 10ml of water starch, 1 gram of monosodium glutamate, 10 grams of sesame oil, how to do it

1.Cut the green onion into sections, slice the ginger, wash the mushrooms without soaking, put the whole beef into the pot, add the water that has not been meat, boil over high heat, remove the blood stain and remove it and wash it.

2.Put water in the pot and bring to a boil, add green onions, ginger and peppercorns.

3.Then add the beef, first boil over high heat, then skim the foam, change to medium-low heat and simmer for about 60-80 minutes.

4.Remove the stewed meat, let it cool and cut it into strips 10 cm long and cm thick, and set aside.

5.Mix soy sauce, 200ml of beef stew soup and cooking wine in a small bowl.

6.Put oil in the pot, add green onions, ginger and peppercorns to fry the fragrance after the oil is hot, wait for the green onion and ginger to taste and change color, and remove the green onions, ginger and peppercorns.

7.Then pour in soy sauce, original soup, and cooking wine to boil into juice.

8.After the soup is boiling, add salt, stir well, put the beef strips into the pot, be careful not to stir them up, keep the original shape, and heat the beef over low heat to make it taste [1].

9.After the soup is thickened, add wet starch, change the heat to harvest the soup into thickening, add monosodium glutamate and then pour sesame oil, turn off the heat.

10.Be careful not to scatter the meat when removing from the pan, pour it into a container while it is still in its original state, and sprinkle with chopped green onions.

Ingredients: 400g of bone-in mutton

Excipients: 10g milk, 1 celery, 1 carrot.

Seasoning: 2 green onions, 2 slices of ginger, a pinch of Sichuan pepper, 1 tbsp fennel, 1 tbsp pepper, 1 tbsp salt, 1/2 tbsp chicken essence, 1 tbsp vinegar, 1 tbsp soy sauce, chili oil, sesame oil.

Preparation: 1. Chop the bone-in mutton into pieces two inches wide and five inches long, soak them in water, cut the green onions, ginger and celery into minced pieces, and cut the carrots into thick slices for later use;

2. Take a small bowl and mix the minced green onion and ginger, soy sauce, vinegar, chicken essence, pepper, salt and sesame oil with some water to make juice;

3. Add water to the pot, put the soaked mutton in, boil it over a strong fire, skim off the foam, then put in the prepared green onion segments, ginger slices, carrot slices, fennel, peppercorns, milk and cover the pot, turn to low heat and cook until the meat is rotten, add salt and chicken essence when out of the pot, take out the meat and put it on the plate, and dip it in the adjusted juice when eating.

Ingredients: 1000 grams of fat and tender lamb.

Seasoning: minced coriander, minced garlic, pepper, salt, vinegar, soy sauce, monosodium glutamate, sesame oil, chili oil.

Method: 1. Add boiling water to the pot (without adding any condiments) to boil, put in the mutton, wait for the water to boil the meat and cook it, and put it on a plate and serve.

2. Serve the table with a knife to cut and eat piece by piece, or tear it with your hands to eat, and all the seasonings are mixed into a sauce for dipping.

1 First, add a tablespoon of water and three tablespoons of sugar to a frying spoon and boil until the sugar color. (When the color of the sugar turns dark jujube red after heating, add a bowl of water, and pour it out after the water is boiled.) Be careful not to burn when adding water).

2 First of all, choose a piece of pork belly with skin and 3 catties, wash and dry. (Monolithic).

3 Take a pan and heat the oil to 7 hot, simmer, put the meat into the oil and fry it until it is jujube red, remove the knife and set aside. (The frying link is very important, only the fat in the meat will be delicious, it can only depend on your understanding).

4 Put the pressure cooker in water, add the ingredients, cinnamon, nutmeg, dark soy sauce, sugar, salt, and green onion and ginger to the fried sugar color. Simmer until crispy. (Do not use the high-pressure heating principle of the pressure cooker, change to low heat and simmer slowly after boiling.)

Add plenty of water, as you can also use the leftover soup to make the sauce spine. Finally, look at the color of the soup and use dark soy sauce to make the color darker).

The spine is relatively simple, blanched in water and put directly into the soup where the grilled meat was made. Bring to a boil until the meat is rotten.

Don't forget to put salt a second time, the soup will be salty and meaty).