Mutton in Xinjiang does not accept criticism

For so many years, whenever the map cannon hits Xinjiang, it always mentions the "prairie", and Xinjiang people are too lazy to explain it.

Every time I say that I am from Xinjiang, the dialogue is strikingly similar:

Q:

You can ride a horse, right?

Do all your families live in yurts?

Are there endless grasslands in your place?

A:

Yes, as long as you come to Xinjiang, all you see on the road are flying horses.

When it comes to Xinjiang, there are too many things to say, such as splendid culture, such as super shocking scenery, such as mutton in Xinjiang.

The whole body of sheep is made of high-quality ingredients. A sheep, with the clever hands of people of all ethnic groups in Xinjiang and ingenious cooking skills, can be a delicious dish from the inside out to the end. It's a bit difficult to really say which is the strongest. Every nation has its own unique interpretation of mutton cooking. What is unique? Let's have a look!

Uygur

Smart Uighurs can use a sheep to make all kinds of special dishes in different ways. They are very particular about mutton making from utensils to cooking methods.

1

Roast Whole Lamb

Roast whole sheep is a famous dish in Xinjiang. The method is to choose Jie sheep (castrated sheep) or fat lambs under two years old as the main raw materials, slaughter them, remove their hooves and internal organs, and mix them with white flour, salt water, eggs, turmeric and cumin. To make a paste, spread it evenly on the sheep, put it in a special vegetable pit from beginning to end with a wooden stick with nails, and bake it for about 1.

2

roast mutton

The practice is to cut the mutton into thin slices, put it on with iron brazing, roast it on charcoal fire, sprinkle with Chili noodles, cumin powder and refined salt, and it will be cooked in a few minutes. It is brown and bright in color, slightly spicy in taste, not greasy, fresh and delicious. Although there are roast mutton in some areas outside Xinjiang, the most authentic one is Xinjiang ~

three

Mirtl Chuanfu

There are mutton kebabs everywhere in Xinjiang. The Uighurs in Kuqa have a kind of mutton kebabs called "Miltel Kawaf", which is about 1 meter, and it is the longest mutton kebabs. Choose the lambs of that year, cut the fresh lambs into small pieces, and put them on the burning Haloxylon ammodendron with iron brazing. The mutton skewers of 1 are full of 1 kg of meat. !

four

Naokeng formation

Brain pit barbecue is to cut the meat with bones into large pieces, then sprinkle with pepper noodles, salt and cumin and bake in the brain pit for about ten minutes. The barbecue is brown, shiny and fragrant. Nangkeng barbecue originated in the period of Yerqiang khanate and has a history of more than 500 years.

five

Roasted sheep viscera

Besides meat, intestines, liver, heart and kidney are all very nutritious internal organs. Cut the entrails of sheep into pieces and roast them, and the taste is no less delicious than that of mutton skewers. Therefore, the internal organs of sheep are also very popular in Xinjiang.

six

baked lamp chop

Roasted lamb chops are made of lamb chops. Chop the lamb chops into small pieces, put the iron solder on them, bake them in the oven, sprinkle with Chili noodles, salt and cumin, and they will be cooked in a few minutes. Lamb chops cling to the bones and have a small amount of fat, which makes them particularly delicious.

seven

Wang You mutton kebab

The pure oil kebab is called "Mayiborok" in Uyghur language, which is a very distinctive mutton kebab. "Clean oil" refers to the clean oil in the stomach of sheep. Slice the clean oil, wrap it with chopped meat and onion, sprinkle with pepper and salt, make it into an oval shape, put on iron brazing, sprinkle with cumin and Chili noodles, and bake for about five or six minutes.

eight

Qiayinai Xiaoerba

"Chayinai Sauerba" is a kind of broth in southern Xinjiang, which is often called "jar meat". The method is to select a large tea pot with a height of 15cm and a diameter of 10cm to hold water, add the spices such as mutton with bones, tomatoes, tea mugu, radish, onion, cumin, coriander, soybean and salt, and simmer on an iron stove. This kind of "tea with milk" with meat, soup and vegetables is delicious and nutritious. Uyghur villagers soak and eat naan, meat, vegetables and soup in it, which is really an economical fast food ~

nine

Dry bletilla striata

kazakh

Kazakhs mainly live in Ili Kazakh Autonomous Prefecture, Altay and Tacheng, Rem and Barkol Kazakh Autonomous County, Urumqi and other places. Because most Kazakhs are engaged in animal husbandry, their eating habits are closely related to their long-term engagement in animal husbandry. Mutton accounts for a large proportion in their diet structure and is an indispensable meat in life.

1

Na Ren

three

Otkavav

Otkawafu is an ancient barbecue method for Kazakhs. Slaughter the mutton, peel it, remove the head, viscera, hooves and tail, then cut the meat of the neck, chest and front legs into small pieces, wash it, put it into the stomach (stomach) of the sheep, put a little salt water without other seasonings, tie the stomach of the sheep tightly and bury it in the sand, and bake it for 4-5 hours. In the baking process, meat is cooked by thermal radiation, without using pots or other metal tools.

four

Bodohanyet

"Boduokhanye" is a Kazakh roast, and "Ye" refers to meat. This barbecue is very strict about the choice of meat. This part of the meat is tender and high in fat, but oily but not greasy and delicious. When baking, only sprinkle some salt, no other seasonings, and you can eat it when it is burnt. The taste is tender and delicious, which makes people drool. Kazakhs often use the meat of sheep breasts to recruit sons-in-law.

the Huis

The formation of Hui people's diet culture can't be separated from the extensive contacts and exchanges among all ethnic groups in China. Mutton takes its essence in practice and forms many unique delicacies.

1

Little sheep/yeanling

Mutton is a famous local dish of Hui nationality in Xinjiang, and the practices are basically the same everywhere. Mutton is divided into five pieces, such as forelegs, hind legs, back and neck, cut into pieces, washed and cooked in a clear water pot. After the water is boiled, add onion, ginger, pepper, salt and aniseed. When the meat is cooked, dip it in the sauce while it is hot and eat it while tearing. It is very delicious.

2

Braised entrails of sheep

Braised mutton offal is a Huizhou snack, also called mutton offal. Chinese medicine believes that eating chop suey supplements the five internal organs of the human body, and there is a folk saying that "chop suey is complete, the soup is fragrant, it can resist drought and cold, and prolong life".

three

steamed mutton

Steamed mutton. Cut the mutton into pieces about 3 cm in size, wash it in cold water, put it in a bowl, add seasoning and steam it in a steamer for 40 minutes. Some rural Muslims will put a fermented bread in a bowl when steaming mutton, and stick holes in it with chopsticks. When the meat is steamed, the cake is cooked, and the mutton is tender, crisp, fresh and cool.

Kyrgyz

Kirgiz people attach great importance to the scientific collocation and nutrition of diet. Pamirs has a high altitude and a cold climate, especially in winter. Living in this environment requires a lot of hot food, so sheep is also an indispensable food for Kirgiz people.

Tajik

Tajiks in our country mainly live in Pamir Plateau, where the altitude is high, the air is thin, the climate is cold and there are few vegetables. In this environment, Tajiks have developed a scientific diet and are very particular about the consumption of mutton.

Tatar (TT)

The traditional diet of the Tatars is very rich. They are engaged in both animal husbandry and planting. Therefore, there are many special dishes in mutton cooking.

1

Chibi Bairis

"Chibi barris" is mainly made of flour, eggs, mutton, chicken, oil, rice and onions. Practice: Make flour, oil, eggs and dough into a cake the size of a baking tray, put mutton, chicken, rice and onions on it, then spread a cake of the same size, pinch the edge tightly and put it in the oven, and the cake will be brown and cooked.

2

Shalimar Asi

"Shalimaxi" method: the mutton is cooked and diced and put into a plate, the noodles are kneaded into strips and pulled to the size of the fingernail, the potatoes are diced and diced, cooked and fished out, put into a plate with diced meat, add onion, broth and salt, and stir to serve.

UZbek (Uz)

Uzbeks are also a nation with a long history, and they have their own dietary taboos like other Muslims.

1

Mi Chang zi mian Fei zi

Practice After washing the sheep intestines, chop up the liver, heart, intestines and oil of the sheep, add pepper, cumin powder, refined salt and rice, mix them with boiling water and pour them into the sheep intestines. Mianfeizi washed sheep lungs and poured them into the juice made of washed gluten batter, clear oil, salt and cumin powder. Tie the trachea and cook it in a pot. After cooking, slice it and dip it in soy sauce, vinegar and Chili noodles. Delicious, very good.

2

Kakrit Kurdak

"Ka Kret" was originally a meat pie of Russian nationality, which was poured with vegetable juice. After this delicious food was absorbed by Uzbeks, the meat pie was changed into meatballs, and the original flavor was still maintained.

Han (ha)

Finally, talk about several classic methods of making Han mutton ~

1

Ziran flavor roast lamb leg

Wash the leg of lamb, put it in a pot and bring it to a boil. Add scallion, ginger slices, soy sauce, salt and other seasonings and cook in a pressure cooker for 30 minutes. Add water to honey and stir well. Spread tin foil on the baking tray and preheat the oven to 230 degrees. Take out the cooked leg of lamb and put it in a baking tray. Brush a layer of honey water while it is hot, sprinkle a layer of cumin and Chili powder in the middle of the oven, and bake for 10 minute.

2

Sauté ed mutton slices with onion

Slice the mutton and put it into the batter mixed with salt, yellow wine, soy sauce, sugar, pepper, egg white and wet starch. Stir-fry the mutton in the oil pan for 5 minutes before serving. Stir-fry ginger and garlic slices, green onions and red peppers with base oil, then add mutton, add half a teaspoon of salt, soy sauce, balsamic vinegar and pepper, stir-fry over high fire, and add coriander, which can be eaten when cooked.

three

Braised Lamb in Brown Sauce

Cut the mutton into pieces, cook it in clear water, put it in an oil pan, add ginger, garlic, pepper, star anise, cinnamon and red dates, pour 500 grams of rice wine, bring it to a boil with strong fire, then add rock sugar, soy sauce and fresh soy sauce, simmer for 80 minutes with low fire, and add appropriate amount of salt and chopped green onion to stir fry when it is almost out of the pan.

four

Stewed sheep's hoof

Wash the sheep's hoof and cook it in water, remove the bones, then cook it with boiling water, cooking wine, onion and ginger, and take it out. Put the base oil in the pan, stir-fry the aniseed until it is purple, put it in the wok, add the minced onion and ginger, add the light soy sauce, cooking wine, monosodium glutamate and broth, add the sheep's feet and cook for 10 minute, thicken the starch, pour in the sesame oil and take it out.