Mutton is very delicious, delicate and nutritious. It's the best of meat. Many people like to eat mutton. There are many ways to make mutton. Today, I'd like to introduce some delicious cooking methods for mutton. Let's have a look.
How to make mutton delicious and simple
For the native Mongolian, mutton is absolutely an indispensable delicacy. Whenever there are friends from other places visiting, the first idea in my mind is to take my friends to taste the grassland food - mutton. For breakfast, you can eat lamb offal, steamed bun, and for lunch or dinner, stewed mutton, instant boiled mutton and handlebar meat. Don't think there are only so many ways to eat mutton. The following ways really make the mutton lovers salivate.
Hand braised pork
Food rating: ★★★★
Highlight: grilled meat is one of the red food. Mongolian people call meat as red food, and Mongolian is called "ulanyd". As the name suggests, 'hand picked meat' is hand picked mutton, a traditional Mongolian food for thousands of years, and a common food for herdsmen. The method of grilling meat by hand is to separate the mutton with bones according to the joints, put it in a large pot without salt and other seasonings, and boil it with the original juice. When eating, one hand grasps the sheep bone, one hand picks the mutton with the Mongolian knife, and dips it with the seasoning. According to herdsmen's habits, hand picked meat is usually used for dinner. If you don't eat a hand picked meat when you go sightseeing on the grassland, you may not fully appreciate the taste and taste of the grassland.
Shish kebab
Food rating: ★★★★
Highlight: among the dazzling food in the capital, one of the most familiar delicacies is the famous mutton kebab. No matter how hard it is to find the streets and alleys, the foodies can always follow the attractive fragrance and find the delicious mutton kebab stall stably, accurately and ruthlessly. The gourmet festival is no exception. The freshly roasted mutton kebabs are steaming on tongs. The red and white mutton is roasted to be scorched outside and tender inside, which makes people greedy. How is this authentic mutton kebab roasted? According to the chef of the spring food festival, a good mutton kebab starts from selecting sheep. Generally, mutton is the main ingredient. The meat is fresh and tender, without the smell of mutton. We pay attention to the combination of fat and thin. Under the proper control of the kebab master, the taste of the kebab is even better.
Stir fried lamb
Food rating: ★★★★
Highlight: stir fried lamb is a unique food in Inner Mongolia. As the name suggests, lamb of 3-5 months is the best. The meat is tender and smooth. Cut the mutton into even sized slices, mix with onion, green pepper, red pepper, refined salt and vegetable oil and put them into the pot. Stir fry them with high heat. Its color is red and bright, and its meat is delicious. It's a simple and easy home dish.
Spicy hooves
Food rating: ★★★
Highlight: the spicy mutton hoof is named after its spicy taste. It is the best food of Hui chefs in the old city of Hohhot. Its color is red and bright, the taste is delicious, and the spicy taste is long. For those who are not hot and unhappy, such delicious food can be put in front of their eyes, which can be chewed directly without considering the eating style. Of course, there is no meat in the hoof itself. It is a layer of skin. After depilation and cleaning, it is put into the brine soup made of anise, cinnamon, Xiangye, dried ginger, cooking wine, fresh pepper, red dried pepper, pepper and other seasonings. It is stewed until it is cooked and rotten. After being fished out, it is mixed with pepper and pepper. Looking at such a complex process, the taste can be imagined. A bite, thick soft glutinous, and marinated juice spread between the teeth, reaching the taste buds.
Dried mutton sausage
Food rating: ★★★
Highlight: air dried mutton sausage is a big dish in Inner Mongolia. It is made of fat and thin mutton, chopped into stuffing, marinated with 20 kinds of seasonings, poured into the sausage, and then dried naturally in the sun. When you eat it, you can cook it first, cut it into sections, dip it in hot sauce, or stir fry it with chili, onion and other vegetables. The taste is crispy, salty and spicy, and the lips and teeth are fragrant.
Special roast lamb chops
Food rating: ★★★★
Highlight: grilled lamb chop is also a famous flavor food in Inner Mongolia. Select the first-class fresh lamb chops, after the chef carefully marinated for more than 12 hours, then drenched with a special sauce and baked. It's tender outside and tender inside. The meat is rotten and fragrant. Cut it into pieces with a knife and dip it in a special chili sauce. It's very fragrant and chewy.
Roasted Whole Lamb
Food rating: ★★★★
Highlight: compared with roast lamb chops, roast whole sheep is more ceremonious. It is usually the highest etiquette for receiving VIP guests. In ancient times, only princes and nobles had such courtesy. The roasted whole sheep is put into a large plate with a diameter of about 1 meter in a kneeling position and put on the dining table, and then a special person will dissect the sheep into small pieces for food distribution in front of the guests. Take a piece, dip it in cumin and chili powder and put it into the mouth. The skin is crispy and the meat is fragrant. It is fat but not greasy. It tastes layer by layer. Compared with the barbecue made by other methods, it is better. Of course, the manufacturing process of a shaped roast whole sheep is quite complicated. When slaughtering, we must use the heart gripping method, which is to cut through the sheep's chest, reach into the sheep's cavity, and knead its heart to die. The technique looks cruel, but the sheep killed by this method will not bleed a lot, so the mutton tastes more delicious.
Hot Pot, Mongolian Style
Food rating: ★★★
Highlight: for Inner Mongolia people, mutton is not greasy food. Sounit mutton of Ximeng is the first choice for instant boiled mutton. It is fat, thin and even. It tastes soft and soft. It also pays attention to its eating method. It mainly focuses on 'instant boiled' and fast cooked. Take a few slices of cut mutton rolls that are as thin as paper and put them into the bottom of the boiling hot pot soup. If the meat changes color a little, it can be taken out for food. Dip it in small ingredients such as sesame paste, leek flower and tofu milk and enjoy it together. It's delicious, delicious, chewy and full of energy. You can't stop eating until your stomach is full and round.
Mongolia baozi
Food rating: ★★★
Highlight: Mongolian baozi is the favorite food of grassland herdsmen. Mongolian baozi does not use fermented flour as its skin. It uses wheat flour and hot water to mix. It's called - hot face. Fillings are all mutton fillings, that is, all the fillings are chopped with onion, ginger and other seasonings. This kind of stuffing can be used to make steamed bun or dumpling, that is, pure Mongolian bun. Some stuffing can be slightly added with milk tofu or wild leek and other wild vegetables. Mongolian dumplings are characterized by big filling, thin skin and delicious taste.