Food strategy for summer vacation in Bashang grassland of Fengning
1. Bashang roast whole lamb
Roasting whole sheep is comparable to Beijing roast duck. At present, the lamb varieties on the dam are mainly "Little Mongolian Deer" and "Fine Wool Sheep".
Its characteristics are: uniform head, tender meat, no smell, Huang Liang color, crispy skin and tender meat, rich fragrance and delicious taste. It is a good product for entertaining distinguished guests and is also favored by Chinese and foreign guests.
The practice of roasting whole sheep is: firstly, slaughter the sheep, drain the blood, remove the sheepskin and sheep head, wash them with well water and fix them on the shelf, draw a flower knife on the thick meat with a knife, and rotate them on charcoal fire. When roasting, brush the sheep with spices made of ginger, onion, pepper and cumin. And roast it with warm fire, not with strong fire and open fire until the mutton turns dark brown and oily.
Second, roast leg of lamb on Bashang
Choose sheep within one year, take off the leg of lamb, and diagonally draw a flower knife on the front and back of the leg of lamb. Turn it over on the charcoal fire rack and bake it. Brush some spices on the leg of lamb. Bake with slow fire, not with strong fire and open flame. Wait until the leg of lamb turns dark brown and comes out with oil. (Tip: When choosing the barbecue method of eating sheep, you should choose fat sheep. )
Third, Bashang roast lamb chops.
Roasted lamb chops: This product takes Bashang grassland mutton as raw material. According to the unique traditional cooking skills outside Bashang mouth and combined with modern processing technology, it perfectly retains the original flavor of mutton, with fresh meat and tender and refreshing appearance. This product is unique, soup-free, cool but not dry, and it can be called a must in Zhangbei, the "king of meals" and leading in China.
Four, Bashang handle mutton
Palm mutton is a special food in Bashang area. There are both traditional practices (stewed raw, without seasoning, with juice) and modern practices. Chop the mutton with bones into pieces of about 5cm, wash it, blanch it in a clear water pot, skim the soup foam, and add ginger, onion, pepper and salt. You can put a little parsley with your meal.
Five, Bashang roast beef jerky
The beef jerky on the dam is made of the best beef tenderloin, and the texture of each piece of beef jerky is clearly visible, ensuring the equal quality of each piece. Made by Inner Mongolia air-dried meat technicians with traditional techniques, dried in the shade and naturally dried, and then suffocated, absolutely meticulous. Seasoning is also the most basic edible salt without any additives and preservatives. It's not fried, it tastes very good. You must try it when you come to Bashang!
Six, Bashang Chai chicken stewed mushrooms
Bashang area produces many kinds of mushrooms. Known as the top grade: Tricholoma, hazelnut, meat mushroom, straw mushroom, bottled mushroom, Tricholoma matsutake, Pleurotus ostreatus and so on. Mushrooms are rich in nutrition, containing more protein, fat, carbohydrates and crude fiber which is beneficial to digestion. You can go to a senior banquet, which is also a folk dish of the family. Mushrooms can be used for stewing, stewing and making soup. They are delicious and fragrant, and they have always been a treasure on the table. It is used to stew Bashang Chai chicken, with excellent flavor and taste.
Seven, Bashang oat noodle
Naked oats are widely planted in Bashang area, so naked oats have become one of the daily foods for people in Bashang area. The main eating methods are: steaming (nest, taro) and frying.
Use warm water (preferably dam water) to make the oat noodle, pull it into small ribs, roll it on the small stone board with your thumb, and steam it in a steamer. After serving, pour in the marinade.
Eight, Bashang oat noodle nest
Use warm water (preferably dam water) to make the oat noodle, pull it into small ribs, roll it on the small stone board with your thumb, and steam it in a steamer. After serving, pour in the marinade.
Flour made of naked oats. After careful preparation, it became food. The nutritional content of oat flour is more than 7 times that of other flours, which can be compared with refined flour. Yomi contains calcium, phosphorus, iron, riboflavin and other nutrients and pharmaceutical ingredients needed by human body, which can treat and prevent diseases such as diabetes, coronary heart disease, arteriosclerosis and hypertension.
At the same time, oat flour contains a special substance-linoleic acid, which has obvious effect on human metabolism. In addition, oat noodle is a good health food, which is helpful to lose weight and beauty. It's just that oatmeal is not easy to digest. Eat less.