roast mutton(kao yang rou )

Roast mutton method:

Raw materials for roast mutton:

Mutton (Lamb) 2kg, 200g onion, 150g celery, 200g carrot, 50g lettuce oil, 50g garlic slices, 250g sour cabbage, 250g red cabbage, 250g tomato, 3 fragrant leaves, 150g lettuce leaves, 5g pepper, proper amount of refined salt and white vinegar.

Roast mutton processing steps:

1. Remove the thin film white skin from the mutton, wash it with water, put on the refined salt, rub it well with hands, and pour a little white vinegar on it.

2. Peel the carrots and scallions, remove the tendons of celery, wash them, cut them into pieces, and put them on the mutton with fragrant leaves and pepper. Put the garlic slices into the mutton, marinate for 2 hours, then put the mutton into the baking pan, pour the lettuce oil, and put it into the oven.

3. Turn over as you bake. After baking for half an hour, add 400mm water to the baking plate. Roast for about 1.5 hours. When the mutton is golden on all sides, you can fork it with a fork. If the juice is white, you can take it out and cool it.

4. Cut the roasted mutton into 70 pieces, 7 pieces per guest, about 125g. When eating, mutton slices around with pickled cabbage, red cabbage and tomato slices, with raw

roast mutton

Roast mutton is a dish of Western and Central Asia. It is called "kawafu" in Uighur language. It is a traditional snack of Uighur people, and it is also made by Uighur people to entertain distinguished guests from afar.

Characteristics of dishes

brief introduction

Roast mutton, spread to all parts of the country, in which Xinjiang is the most authentic! The method is: cut the mutton into small slices, put it on with steel, roast it on the burning anthracite, then sprinkle some spicy noodles, refined salt and cumin, and serve in a few minutes. Its color is burnt yellow, oily, taste slightly spicy, not greasy, tender and delicious. It is said that Shanghai people who do not want to eat mutton, eating Xinjiang roast mutton kebabs, will also extend their thumbs and say: "it's very good to cut (eat) the grid.". There are also many well-known roast mutton delicacies, such as roast mutton kebabs, roast lamb legs, roast whole sheep and so on.

history

Tracing back to the history of roasted mutton, people probably began to cook all kinds of wild animals with fire after they discovered fire. At that time, there was no seasoning or tools. According to archaeological data, roasted mutton kebabs had existed in mainland China as early as 1800 years ago. In the complete works of portraits of Han Dynasty, there are stone carvings of roasted mutton kebabs.

Roast mutton kebab is called "kawafu" in Uyghur. Roast mutton kebab is the most famous ethnic snack in Turpan. Almost none of the Chinese and foreign tourists who come to Turpan do not eat roast mutton kebabs. Roast mutton kebab in Xinjiang is a popular snack throughout the country. It can be seen everywhere in urban and rural areas, streets and markets, and is loved by the masses.

According to some Chinese historical records, the ancients had a hobby of "grilling" and "burning" meat. In Mawangdui tomb No.1 unearthed in the Western Han Dynasty, there are some remains about food. Among them, there are some materials about roast animal meat, such as "ox Moxibustion", "dog rib roast", "tie roast", "deer roast" and "chicken roast". Especially in the kitchen picture unearthed from sun congxiangnei of the Eastern Han Dynasty in Liangtai, Zhucheng County, Shandong Province, roast mutton kebabs, but the authentic ones are from Xinjiang.

No matter where Xinjiang goes, there are roast mutton kebabs. In Kuqa, there is a kind of mutton called "miterkavafu" (1-meter-long mutton kebab), which is delicious. Mutton kebabs are roasted not only on anthracite, but also in Nang pit, which is also fresh and delicious. There are two reasons for the unique flavor of Xinjiang mutton kebab: one is the excellent variety of Xinjiang Sheep, which is closely related to the water and grass conditions in Xinjiang. For example, Altay's big tail sheep and Bayinbuluke's big term sheep are all high-quality meat sheep. The other is Xinjiang roast mutton kebab, which uses a special condiment cumin. These two unique conditions are not available in other regions.

flavor

The traditional kebab in Xinjiang Uygur is not only a fast food on the street, but also a delicacy for guests. The authentic kebab is also the same as roasted whole sheep, with bright yellow color, slightly spicy taste and fresh fragrance, not greasy and not smelly, tender and delicious. The difference between the two lies in the size of the roasting scale and the specific method.

More interesting and rare to taste is "belly barbecue". What is called "belly barbecue" is to wash the sheep's stomach, cut off the mutton and put it into the stomach, then pour in some salt water to mix the meat, then fasten the mouth and bury it in the sand heated by bonfire. Barbecue is just the belly, the belly here has really become a "rice pot.". People are full of praise after tasting this kind of barbecue, saying that only when they eat this kind of meat, can they enjoy the unique and natural fresh flavor of mutton, which can not be replaced by any other method of cooking. Perhaps, this is one of the most primitive and oldest food customs.

In Moyu, Kuqa and Erdaoqiao markets in Urumqi, another form of kebab appeared, which is called "miterkawap" by the folk, which means "one meter long kebab". This kind of kebab is really worthy of its name. It is 70-80 cm long and the meat is big. It can be roasted in Nang pit, and it can produce more than ten kebabs at a time. It tastes fresh and delicious, and tastes more enjoyable, because this big kebab is the top of the small 7-8 kebabs. The so-called fried barbecue is the mutton slices fried with the above-mentioned seasonings.

Ingredients needed

Ingredients: hind leg meat seasoning: soy sauce, chili powder, salt, monosodium glutamate, sesame oil.

Roast mutton should choose fresh and tender hind legs and upper brain parts, remove fascia, press off moisture, cut into thin slices. If the thickness is uneven, or the fascia is not clean, there will be a fishy smell when eating. The tender mutton slices were soaked in brine shrimp oil, soy sauce, scallion powder, coriander section, ginger juice, sugar, chili oil, etc., and then roasted. Roast mutton is not only delicious and nutritious, but also can increase appetite.

Production method

Roast mutton kebab is a popular snack in Xinjiang. It can be seen not only in towns all over Xinjiang, but also in big cities such as Beijing, Tianjin, Shanghai and Guangdong.

Method 1:

First of all, use fresh mutton and tail mutton oil to cut into meat slices about 3 square centimeters in thumb size, and each slice is thin and fat. Then they are fat and thin, one by one flat string on a special iron bar, each string of about 67 pieces of meat.

While baking with coal fire, fan the fire with a fan, sprinkle with refined salt, chili powder, cumin powder and other seasonings, wait for about 3-5 minutes until one side is red sauce, turn the other side in the same way, turn it up and down for a few minutes, then brush sesame oil on both sides to eat. You can also soak the skewed meat in the paste prepared with white flour, eggs, seasoning and salt for a while, and then bake it. You can eat it as you like. It is tender, delicious and nutritious.

Mix soy sauce with seasoning. Brush soy sauce on the meat as you roast. The iron chisel used for roasting mutton kebabs is 30 cm long and has a wooden handle at one end. In the past, the drill used to make kebabs was a wooden drill cut from the thin strips of red willow. This kind of primitive wooden drill is not easy to see. After the meat is put on, it is evenly arranged on a trough shaped iron sheet barbecue oven burning anthracite. The iron trough is divided into upper and lower layers, and the middle partition plate is porous. Anthracite is used as fuel.

Method 2:

1) Slice the mutton first

2) Heat the iron pot (Note: no oil)

3) The purpose is to remove the moisture in the mutton and tighten the mutton.

4) Take out the meat slices and pour out the water in the pot.

5) Wash the pan, dry, heat, pour in a little oil, 7 minutes heat when the meat into stir fry a few times.

6) Add cumin and chili noodles immediately, then stir fry for 20 seconds, add salt. Stir fry a few more times, you can get out of the pot. Don't fry for too long, or the meat will be too old to eat.

Cut the leg of mutton, cut the cross knife on the inside of the leg, and marinate with cooking wine, refined salt, soy sauce, pepper, fennel, ginger, scallion and garlic for 3 hours. Cut the onion into pieces, cut the celery into sections, put it on the leg of sheep, and bake in the oven for 1.5 hours. With the above method, you can also wear mutton with toothpick, and match it with fat and thin. Generally, there should be at least one fat in a string, which is called "toothpick meat"! Can also prepare a little onion water bubble, so fried taste better to eat, interested friends can try at home, it is easy to start.

nutritive value

The representative dishes of fried mutton are loose meat, roast mutton and so on. Pine meat is made of fried strips of minced meat wrapped in oil skin. It is golden in color, soft in texture, salty, fresh and dry. Roast mutton comes from the palace dish "stewed mutton". You can choose fresh fat lamb loin or front eye meat, add seasonings, simmer until rotten in low heat, and then fry in oil pan, which belongs to the form of cooking first and then frying. The taste is crisp outside and tender inside, salty and dry, crisp and fragrant. It has the function of warming in the middle and strengthening the kidney and Yang. But after all, this method has too much oil and will lose a lot of nutrition due to too high temperature in the cooking process.

Mutton is tender, easy to digest, high in protein, low in fat, and contains more phospholipids. Compared with pork and beef, it has less fat and cholesterol. It is one of the delicacies for cold prevention and warm tonic in winter. Mutton is warm and sweet in nature, which can be used for tonic and dietotherapy. It is an excellent strong and disease eliminating food. It can replenish qi and deficiency, warm in the middle and warm in the lower temperature

Chinese PinYin : Kao Yang Rou