做法
- 生木火。把8块光滑河石放在火中央。烧60分钟至通红。(或:在240°C烤箱里加热90分钟做家庭版。)
- 石头加热时,准备羊肉:用盐、胡椒和拍碎的蒜抹遍。在干净金属奶罐或厚锅中分层铺羊肉,与对半的洋葱、胡萝卜块、土豆块交替。
- 用长夹子把通红的石头一块一块夹入锅中。石头落在肉与蔬菜层之间。每块石头落下立即嗞嗞作响、冒出蒸汽。
- 加300毫升水——水蒸汽加上石头的辐射热把所有食材煮熟。
- 盖紧锅盖。小火上煮60到70分钟,直到肉酥烂。
- 上桌时打开锅——食客先用夹子小心取出仍热的石头,在双手间抛接当暖手宝。菜以家庭式上桌:肉、蔬菜和浓郁羊肉汤。
Common questions
Can 蒙古热石焖羊肉 be made ahead?
蒙古热石焖羊肉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is 蒙古热石焖羊肉 spicy?
蒙古热石焖羊肉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 蒙古热石焖羊肉 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 蒙古热石焖羊肉 to make at home?
蒙古热石焖羊肉 is more demanding — total time around 120 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can 蒙古热石焖羊肉 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
蒙古热石焖羊肉是蒙古的热石烹饪——把金属奶罐或厚锅变成便携蒸压锅的游牧传统。这是庆典菜:生日聚会、那达慕和大家族聚会。热石在席间传递——能保温数小时,蒙古人相信握热石增进健康。室外柴火做最佳;现代家庭版用烤箱热石,但失去柴烟香气。
