Horhog is a customary Mongolian meat dish, which is extremely well known in setting up camp and outside exercises. It involves the soul of fellowship and sets the beginnings of kinship. The cooking system is straightforward from the outset, notwithstanding, it requires practice and instinct.
Meat cut in enormous lumps is cooked with hot stones in a firmly shut aluminum can until it shapes a good stew. While the cooking is done, the stones are taken out first and given to all horhog eaters.
While still hot and oily, stones ought to be moved between palms or held with fingers. Rolling or holding stones with hands should be really great for wellbeing since Mongolians accept that the hotness and oil from just cooked meat takes out exhaustion and lifts endurance.
Mongolian formula Ingredients:
- 1 half medium sheep
- Water
- Potatoes (discretionary)
- Carrots (discretionary)
- Yellow turnips (discretionary)
- Ringer pepper (discretionary)
- Garlic sprouts (discretionary)
- Flavors:
- Salt
- Pepper (discretionary)
- Onion (discretionary)
- Garlic (discretionary)
- Flavors (discretionary)
MONGOLIAN RECIPE INSTRUCTIONS
First hotness stones on kindling on open fire. It is essential to choose the right stones, as not all stones are great for cooking horhog. Stones should be stream stones that are flawlessly molded and medium measured. Stones should be entirely warmed until practically red.Deep-fried-turkey-2.
Whenever warmed accurately, stones ordinarily hold no smoke and have a spotless surface. While stones are warmed, get ready meat for cooking. Cut meat in huge pieces with bones. Assuming you are cooking a more western-situated horhog, get ready additionally vegetables.
Wash and strip potatoes, carrots, turnips and onions. Certain individuals add additionally garlic sprouts. Pour 4 liters of water (cold or warm) in a 20-liter aluminum can. How much water relies upon how much bouillon you might want to have in your horhog.
Put flavors in water. Then begin putting meat layering it with hot stones. Assuming you are cooking together vegetables, put them on top all of the time. Close can firmly and pass on the meat to cook for 90 minutes. The meat should cook all alone simply by the fieriness of hot stones. Notwithstanding, it at times needs extra warming, which you can give by putting the can on sluggish open fire. Additional warming might be expected because of a few reasons.
The meat may not be as expected layered with hot stones or the quantity of stones may not be enough for how much meat being cooked. While the cooking is done, cautiously open the can and let the fumes out. To begin with, take out the stones and heap them to the side. Meat and bouillon are typically served independently. The Mongolian formula of Horhog is ready...enjoy it !
Mongolian recipe-Horhog Video :
