How to cook roast whole sheep?

Selecting materials → slaughtering → cleaning → wearing sticks → coating spices → baking (golden yellow) → finished products.

2 process point?

2? 1 material selection?

Altay Capricorn 1 animal, carcass weight should be 10 ~ 15 kg. ?

2? 2 ingredients?

Each sheep needs 2 eggs 500g, turmeric 25g, Fuqiang powder (refined white flour) 150g, salt 500g, pepper and cumin powder (also called Xiefennel, which is a special flavor seasoning in Xinjiang). ?

2? 3 production?

Slaughter, bloodletting, skinning, hoofing and eviscerating Altay Jay sheep which have been tested by veterinarians without epidemic diseases. When eviscerating, the abdomen should be smaller, carefully remove the internal organs, rinse with tap water for many times, wash the blood, internal organs and intestines clean, and drain the excess water from the sheep. ?

Use a wooden stick about 3 cm thick and 50 ~ 60 cm long with a big nail at one end, pass through the chest, chest and pelvis of the sheep from beginning to end, and expose from its anus, so that the end with a big nail is just stuck at the entrance of the neck and chest. Open the egg, pick out the yolk, stir well, add salt water, turmeric, cumin powder, pepper and Fuqiang powder, and make a paste for later use. ?

Put it into the roasted goat naan pit (hollow pit structure, with a cone-shaped body (no cone tip) and a height of about 1m), which is a special product of Xinjiang and can be burned with open fire. Uygur, Kazak and other ethnic groups are used to baking a kind of chopped green onion sesame flour cake with concave sides on the inner wall of the pit, or calling it Naan as the staple food). After the barbecue in the pit is hot, block the vent, turn off the fire, take out the burning charcoal and keep the remaining fire. Use a round iron plate with a diameter of 30 ~ 40 cm to hold half a plate of clean water and lay it flat in the pit. This circular iron plate can collect the oil drops of roasted whole sheep, and the water in the iron plate can also be converted into steam when heated, which increases the humidity in the pit and accelerates the whole body maturity of the whole sheep. Coat the sheep with the adjusted paste and hang it upside down in the hot pit. Cover the naan pit tightly, and cover it with warm Buffon. Braised in soy sauce 1? After about 5 hours, the pit cover was uncovered for observation. When the mutton near the stick is white and the whole sheep is golden yellow, it is cooked and can be taken out.

3 product features?

Roasted whole sheep is golden and shiny in appearance, brown and crisp in external meat, soft and tender in internal meat, and fragrant in mutton, which is quite palatable and unique in flavor. ?

4 how to eat?

The traditional roast whole sheep with Xinjiang characteristics is not only exquisite in materials and rich in flavor, but also has a lot of knowledge in eating methods. In Xinjiang ethnic restaurants, it is the most important dish for Uighur hosts to entertain VIPs. After the whole sheep is roasted, put it on the dining car. The cook tied red silk on the sheep's head and tied it into a flower knot. Put parsley or celery in the mouth of the sheep. The dining car is equipped with a knife, and the waiter's cart rotates around the dining table. Please operate on the most important guest at the table first. After symbolically opening the knife, the restaurant chef can take out the mutton, cut it into pieces, sprinkle some refined salt or add green onions, sesame sauce and noodle sauce for the guests to eat.

5 process improvement?

In recent years, with the improvement of roasting technology and seasoning formula, some hotels or local specialty meat products manufacturers have improved the traditional technology of roasting whole sheep, such as using electric far-infrared heat source or open-hearth and dark-hearth for barbecue. When barbecuing, the whole sheep can automatically rotate every once in a while, so that it is heated evenly and the finished meat has better luster and color. ?

The shelf life of roasted whole sheep is short, and some processing enterprises consider vacuum packaging. However, it is difficult to solve the problems of packaging and prolonging the shelf life because the whole sheep is large in size and contains bones.

Unique Uygur flavor food. That is, the freshly slaughtered sheep are coated with seasoning and roasted on the fire. There are two specific baking methods: one is to bake in the pit; The other is to roast the iron bar on the charcoal fire in the iron trough. Its shape is complete and generous, its color is brown and bright, its taste is crisp and fragrant, and consumers can choose their own parts at will, each with its own advantages. Roast whole sheep is used to entertain distinguished guests and close relatives and friends, and it is a necessary product at luxury banquets. Roast whole sheep is one of the most precious dishes in Xinjiang. The reason why it is so famous is not only the exquisite materials, but also the unique production method. Xinjiang mutton is tender and tasteless, and enjoys a high reputation in the international and domestic meat markets. Skilled chefs choose the best two-year-old Altay Capricorn sheep, slaughter and peel them, remove their heads, hooves and internal organs, and put them on with a wooden stick with a big nail from beginning to end, with their necks stuck on the nail. Then use egg yolk, salt water, turmeric, cumin powder, pepper and white flour to make a paste. Wipe the whole sheep with the adjusted paste and put it head down in the hot pit. Cover the pit tightly, use wet Buffon, stew for about an hour, uncover and observe, the stick is white near the meat, and the whole sheep is golden yellow. Take it out and serve it.

After the whole lamb is roasted, put it on the dining car. The cook tied red silk on the sheep's head and tied it into a flower knot. Coriander or celery is put in the sheep's mouth. The dining car is equipped with a knife, and the waiter's cart rotates around the dining table, so we sincerely invite guests to eat meat with a knife. Roast whole sheep has the color of Huang Liang, with crispy skin and tender meat, which is very delicious. It is a good product for Uighurs to entertain VIPs.

In Bazaar, a southern Xinjiang town such as Hotan and Qiemo, there are stalls selling roasted whole sheep, which are specially chopped and then retailed.

Roast whole sheep is one of the most precious dishes in Xinjiang. The reason why it is so famous is not only the exquisite materials, but also the unique production method. Xinjiang mutton is tender and tasteless, and enjoys a high reputation in the international and domestic meat markets. Skilled chefs choose the best two-year-old Altay Capricorn sheep, slaughter and peel them, remove their heads, hooves and internal organs, and put them on with a wooden stick with a big nail from beginning to end, with their necks stuck on the nail. Then use egg yolk, salt water, turmeric, cumin powder, pepper and white flour to make a paste. Wipe the whole sheep with the adjusted paste and put it head down in the hot pit. Cover the pit tightly, use wet Buffon, stew for about an hour, uncover and observe, the wooden stick is white near the meat, and the whole sheep is golden yellow. Take it out and serve it.

After the whole lamb is roasted, put it on the dining car. The cook tied red silk on the sheep's head and tied it into a flower knot. Coriander or celery is put in the sheep's mouth. The dining car is equipped with a knife, and the waiter's cart rotates around the dining table, so we sincerely invite guests to eat meat with a knife. Roast whole sheep has the color of Huang Liang, with crispy skin and tender meat, which is very delicious. It is a good product for Uighurs to entertain VIPs.

In Bazaar, a southern Xinjiang town such as Hotan and Qiemo, there are stalls selling roasted whole sheep, which are specially chopped and then retailed.