Who has ever eaten roasted whole lamb? Is it tasty? How does the restaurant do it? I want to open a

It's delicious, but it's too hot for people to eat, and Xinjiang is the most right.

There is hope in the coastal zone!

When eating roasted whole lamb, use a knife to slice it with salt, cumin, chili, sweet sauce with green onions, or onions, cucumber strips, lettuce, etc., and eat them according to your preference. If you are a guest in Inner Mongolia, the host will toast mare's milk wine, and the mainlanders will eat roasted whole sheep and drink beer.

Roast whole sheep is the honor of the Mongolian nation's meal, it is the most exquisite traditional dish on the banquet, its shape, color and taste are good, and it has a strong national flavor.

At the time of serving, the cook will lie down the whole sheep on a large wooden plate, and tie a red ribbon around the neck of the sheep and tie it into a knot to show solemnity. The food truck is equipped with knives and forks, and the sheep is unloaded into small pieces in front of the guests, and the lean meat on the loin is cut off first, placed on a plate, and served in turn depending on the identity of the guests, and finally the meat with bones is served before the meal can be served. This is the whole process of roasting whole lamb to serve guests.

Roast whole lamb is a traditional local flavor meat product of the diet of the ethnic minorities in Xinjiang Uygur Autonomous Region, especially the Uygur people, a dish with the richest national characteristics, a traditional delicacy formed in the nomadic life of the ethnic group for thousands of years, a traditional dish of the ethnic minorities in Xinjiang to entertain foreign guests and distinguished guests, and it is also a meat product that the Han people like to eat very much.

The roasted whole lamb with traditional Xinjiang characteristics is not only exquisite in the selection of materials, rich in local flavor, but also quite knowledgeable in how to eat. In the Xinjiang ethnic specialty restaurant, it is the most important dish for the Uygur host to entertain the guests. After the whole sheep is roasted, the whole sheep is placed on the dining car, and the cook ties the red silk on the sheep's head, ties it into a knot, and places coriander or celery on the side of the sheep's mouth.

Knives are on the dining cart, and the waiter's cart revolves around the table, inviting the most important guests at the table to eat first. After the symbolic opening of the knife, the chef of the restaurant can remove the mutton, cut the lamb into slices, sprinkle some refined salt or serve with green onions, sesame sauce and noodle sauce for the guests to eat.

For ordinary people, roasted whole sheep can be eaten with lotus leaf cakes, which can be eaten directly, can be eaten with dipping sauce, or can be eaten raw with clear vegetables such as cucumbers, lettuce, green onions, radishes, etc. It goes even better with wine.

Isn't this the food of the Mongolian people?

Roasted whole sheep is generally made of 1-2-year-old Inner Mongolia white big-headed lamb, and the characteristic preparation method of roasting whole sheep is attracted; Many people, let's take a look at the method and ingredients of roasting whole sheep!

Ingredients: Lamb .........1 pc.

The green onion is .........250 grams.

Ginger slices .........250 grams.

Refined salt .........30 grams.

Sichuan pepper .........75 grams.

Soy sauce .........150 grams.

Big .........75 grams.

Sugar .........150 grams.

Cumin powder .........75 grams.

Sesame oil .........150 grams.

Preparation: 1Slaughter the sheep, boil the whole body with boiling water of 80-90, boil the hair while it is hot, remove the internal organs, scrape and clean, and then cut a number of small cuts with a knife in the abdominal cavity of the sheep and the thick meat on the inside of the hind legs.

2.Put green onions, ginger slices, Sichuan peppercorns, spices, minced cumin into the lamb belly, and rub it with refined salt to taste, and at the knife edge on the inside of the lamb leg, use seasoning and salt to taste.

3.Pin the sheep's tail to the abdomen with an iron skewer, the chest is facing up, the limbs are hung on the leather surface with iron hooks, brush with soy sauce, sugar color is slightly cool, and then brush with sesame oil.

4.Hang the whole lamb belly up in the oven heated in advance, cover the mouth of the stove tightly with an iron pot, and seal it with yellow mud, prepare an iron box under the stove, and use it to fill the mutton fat that flows out during baking, about 3-4 hours, and take it out when the sheepskin is roasted until it is yellow and crispy, and the meat is tender and cooked.

5.When eating, the whole sheep is placed in a special wooden plate, the sheep horns are tied with red silk cloth, and the guests are invited to enjoy it outside the dining room, and then the chef peels off the sheepskin and cuts it into strips and puts it on the plate, and then cuts the mutton into thick slices, and chops the lamb bones into large pieces and puts them on the plate separately, with green onions, garlic paste, noodle sauce, lotus leaf cake and Mongolian knife on the table.

The production requirements of roasted whole sheep are strict, 1-2 years old Inner Mongolia white big-headed lamb must be selected, after slaughtering, scalding, simmering, pickling, seasoning, and then hanging into the oven, sealing the mouth with slow roasting mature, the finished product color is yellow and red, oily, crispy skin and tender meat, fat but not greasy, crispy and delicious, unique flavor.

Roasted whole lamb is one of the most expensive dishes in Xinjiang, and it is comparable to Peking duck and Guangzhou crispy suckling pig. In the high-end feast, if there is a roasted whole sheep dining cart among the guests, the whole feast will suddenly shine, which will be extraordinarily luxurious and magnificent, adding an unusually rich color to the banquet.

Roasted whole sheep is so famous, in addition to its exquisite selection of materials, it is its unique production method. Xinjiang mutton is tender and tasteless, and enjoys a good reputation in the international and domestic meat markets.

(1) The secret recipe of seasoning for roasting whole sheep:

Roasted whole lamb prepared ingredients:

White Lamb: 1; Green onions: 250 grams; Ginger slices .........

250 grams. refined salt: 30 grams; Sichuan pepper: 75 grams; Soy sauce .........

150 grams. Ingredients: 75 grams; Sugar: 150 grams; Cumin powder .........

75 grams. Sesame oil: 150 grams;

Roasted whole sheep ingredients: star anise, Sichuan pepper, cloves, kaempfera, hawthorn, fennel, woody, sweet pine, sand ginger, cardamom, angelica, angelica, cinnamon, nutmeg, benzoin, bay leaves, pepper, Xinyi, grass fruit, ginger, tangerine peel, sand kernels, almonds, mint, ginseng, poppy, Shaoxing rice wine, Wei Damei, refined salt, chicken essence, rock sugar, chicken soup, salad oil, etc.

2) Production process.

An Altay lamb with a carcass weight of 10 15kg is appropriate.

Each sheep needs 2500g of eggs, 25g of turmeric, 150g of Fuqiang flour (fine white flour), 500g of salt, pepper and cumin powder (also known as benzoin, which is an aromatic seasoning of Xinjiang's specialty).