Mutton is a traditional local delicacy in Huan County, Qingyang region. Mutton is delicious, fat but not greasy, thin but not firewood. From beginning of spring to Duanyang before and after the festival, it is the best season to eat mutton. There are many ways to make mutton, and the common ones are stewing and steaming to make braised soup.
Huan county has a vast grassland, with an annual feeding capacity of more than 500,000 sheep. It is one of the production bases of Tan sheep, which is rich in lambs.
Lamb, that is, lactating lamb. Sheep in Qingyang generally give birth to lambs in winter, and the second, third and fifth months are the lactation period of lambs. Huan county is used to slaughtering lambs during lactation. This kind of mutton is tender and delicious, not greasy. The method is as follows: first, clean the slaughtered mutton and stew it in a pot. The heat should not be too high. The mutton should be tender and cooked in less than an hour. Take it out of the pot and remove the bones. Bright brown in color, delicious and crisp, it is a good treat for guests.
There are many ways to cook mutton, especially stewing and steaming. The stewed mutton is golden red in color, tender and delicious. When making, choose good one-month-old fat mutton, gut it, remove viscera, hooves and feet, soak it, and cut it into small pieces; Then use boiled clear oil (vegetable oil) to fry the dried spicy horn strips, then take them out, and then stir-fry the meat in a pot; Then add ginger, pepper, pepper, salt and other condiments, and add a proper amount of soup (it is advisable to dry the soup): when it is almost cooked, add chopped green onion and monosodium glutamate, and then stew it with warm fire until it is cooked. You need to prepare a plate of coriander and garlic to help with the food. Steamed mutton is golden in color and delicious. When steaming, the slaughtered mutton is still cut into small pieces, and then spices such as ginger powder, pepper noodles and a little chopped chives are added. Before steaming mutton, soak it in clear water for one hour before putting it into the cage. After steaming, add chopped green onion and monosodium glutamate and mix well to serve.
Lamb, that is, lactating lamb. Sheep in Huan County usually give birth to lambs in winter, and the third month of the following year is the lactation period of lambs. Huan county is used to slaughtering lambs during lactation. This kind of mutton is tender and delicious, not greasy. The delicious mutton in Huanxian County is related to its unique geographical location and rich grass seed resources. There are more than 10,000 rivers1.7,000 in Huanxian County, with bitter and salty water quality, high salinity and no pollution. There are 439,300 hectares of natural grassland and 66,700 hectares of artificial grassland in the county, and there are many kinds of grassland, especially the natural grassland Gentiana macrophylla in the north of Huanxian County is rich in resources. Therefore, people have a good reputation of "Chinese herbal medicine to eat, mineral water to drink, and Liuwei Dihuang Pill to pull" for Huanxian Tan Sheep. It can be seen that Huanxian mutton is rich in nutritional value and delicious.
It is the best season to eat mutton from beginning of spring to Duanyang every year. There are three different flavors of mutton in Huanxian County: clear soup mutton, stewed mutton and steamed mutton.
The preparation method of mutton broth is as follows: the mutton is slaughtered, peeled and diced, the meat is diced into a pot, cold water is poured in and boiled with strong fire, the water is boiled and simmered slowly, then the prepared seasonings such as ginger slices, pepper, pepper and pepper are wrapped in gauze and put into the pot for cooking, and salt is added when the meat is almost cooked. When the meat is cooked, take it out, brush the pan clean, pour in the clear oil and stir-fry the prepared vegetables. When the vegetables are half cooked, pour the meat soup into the pot and boil it. Cut the cooked meat into 4 cm long and 2 cm wide pieces and put them in a bowl. Scoop the cooked soup into a bowl, sprinkle with coriander and add chopped green onion.
The preparation method of stewed mutton is: chop the mutton into small pieces with bones, put them into a pot, pour cold water, fry them with strong fire, simmer them slowly, and then put the prepared salt, seasoning and dried pepper into the pot to cook them. Sprinkle with coriander and chopped green onion and serve.
The method of making steamed mutton is: cutting mutton into pieces, preparing a certain amount of fermented dough, and kneading seasoning and salt into dough. Then wrap the mutton in dough, steam it in a steamer, and add garlic paste and soy sauce to eat.
Mutton can strengthen yang, invigorate qi, stimulate appetite, strengthen spleen and prevent colds. It is also a good medicine for women with postpartum qi and blood deficiency and backache. Mutton is rich in nutrients such as protein, fat, carbohydrates, inorganic salts, calcium, iron, etc. Regular consumption is beneficial to human health.
Huanxian mutton is not only a delicious food for friends and relatives, but also a table treasure favored by domestic and foreign guests. Mutton food in Huanxian county is exported to large and medium-sized cities at home and abroad, with considerable benefits. In many large and medium-sized cities in China, restaurants and canteens with mutton signs in Huan County are always doing brisk business.
In 20 13, the "Huanxian Lamb" declared by Huanxian Livestock and Poultry Improvement Station was approved by the Trademark Office of the State Administration for Industry and Commerce to be registered as a certification trademark of chinese national geography, with the trademark registration number of 13068 168.