One side of the water and soil to nurture the other side, about eating lamb, it must be different depending on the region. For example, Red Willow Lamb Skewers in Xinjiang, Hand-caught Lamb in Ningxia, Lijiang in Yunnan likes to eat Black Goat Hot Pot, and so on.
For Shandong and Shaanxi, when eating mutton, they like a way of eating called "lamb bubble", I don't know if you have heard of it?
However, although they are called "lamb bubbles", they are eaten differently. As for the specific difference between the two, the older than the following will be said in detail for everyone:
<h1 class="pgc-h-arrow-right" data-track="6" > "lamb bubble" in Shandong</h1>
Some people say that Shandong's whole sheep soup can be compared to puffer fish feasts. It can be seen that this wisp of "jade liquid" in Shandong can really be called a delicacy in the world.
But in Shandong, there is another way to eat lamb, which we can call "lamb bubble". To put it bluntly, it is actually the lamb cooked and soaked in porridge to drink.
First, let's talk about the porridge of lamb porridge:
The porridge of lamb porridge is not our traditional porridge. It is actually a form of pasty porridge, a traditional cuisine in Shandong, also known as "Kongfu Gong Congee". It was once deeply liked by the "first in the world" Yan Sheng Gongfu.
It is a mixture of millet and soybeans and boiled together, and after boiling, it is light yellow and very viscous. But the problem is that although it is viscous, it is not mushy. It looks very thick, but it is not thick when drunk in the mouth, as if it is drinking water.
Moreover, the porridge also has a paste smell, but when drunk in the mouth, it changes into a paste flavor, and the aftertaste is not scattered, which is very delicious. After drinking, this bowl of thick porridge did not even hang the bowl, very clean.
Let's talk about the lamb of lamb porridge:
Shandong's lamb is also very famous, and it is eaten in a variety of ways, and it is extremely delicious. Juxian whole lamb soup, Qudi Liu family mutton, Zhiwei Zhai five-spiced lamb, Juancheng roast lamb, Caoxian lamb stacks, and so on. Pick out whichever one you want, it's all a delicacy worth a bite to eat.
In any case, these delicacies are based on Shandong, a large sheep-raising province. And the lamb here, the flesh is slender, tender but chewy, and full of umami but not fatty.
Therefore, cutting the cooked lamb into slices and soaking it in the porridge has become a characteristic way of eating. The mutton porridge is mixed with the fresh aroma of mutton, and the mutton is mixed with the rice aroma of the porridge, which is simply beautiful!
However, for lamb porridge, only lamb and porridge are not enough, and they must be accompanied by beans. Beans are best freshly picked green beans, and the taste after cooking is five-spiced. Green is permeated with yellow, yellow is glowing green, with lamb and porridge, and there is another fragrance.
If it is for breakfast, don't forget to tear the fritters into small half soaks, the taste is also very good. However, this is also a bit of a lamb steamed bun feeling.
<h1 class="pgc-h-arrow-right" data-track="63" > "lamb bubble" in Shaanxi</h1>
Speaking of Shaanxi's "lamb bubbles", this is definitely a resounding, well-known delicacy. Oh, and that's actually lamb steamed buns!
If the lamb bubble in Shandong is to soak the lamb in porridge, then the lamb bubble in Shaanxi is to soak the steamed bun in the mutton soup. If mutton porridge is a favorite food of Shandong people, then lamb steamed bun is a favorite food of Shaanxi people!
Lamb steamed bun is delicious or not, the key is in the bun:
Lamb steamed bun is not only to eat lamb, but also to eat steamed buns, so whether the steamed buns are good or not is the key. Lamb steamed buns can only be made with dead noodles, not noodles. Because, the bun with dead noodles is more resistant to bubbles than the buns with noodles, and it is not easy to bubble.
The steamed buns are broken by hand little by little, breaking them into small pieces. It is okay to throw it in a pot and cook it for a while, or to soak it in lamb soup directly in a bowl. In the words of the locals, this is also a technical term, which can be called "steamed bread".
The focus of lamb steamed buns is on lamb and soup:
In addition to steamed buns, lamb and soup are the top priority of the whole bowl of flavor. Lamb steamed bun is about the thick meat soup and the aroma is delicious.
A pot of lamb should be cooked for more than 4 hours, and if it is more exquisite, it will take longer, even 8-12 hours. At this time, the meat was cooked softly, and the soup was also full of the fresh flavor of lamb.
Soak in broken buns, sprinkle with green onions and coriander and other condiments, not to mention how delicious it is. Maybe the appearance of this bowl of lamb steamed bun will not arouse the appetite of foreigners, but I believe that after you have tasted it, you will definitely be impressed by it.
Lamb steamed bun is not only very exquisite in steamed buns and mutton, as well as soup, for Shaanxi people, eating lamb steamed buns should also pay attention to eating.
The more common ways to eat can be roughly attributed to three types:
1. Dry foam.
This means that the steamed bun should be completely soaked in the soup, and the soup should be completely infiltrated into the steamed bun. When we finished eating this bowl of lamb steamed buns, there could be no soup in the bowl, nor steamed buns, nor meat.
2. Mouth soup.
This means that when we eat lamb steamed buns, the number of steamed buns in the soup bowl should be controlled, and after eating, there can only be one mouthful of soup left in the bowl.
3, water siege.
This means that when eating lamb steamed buns, the steamed buns should be placed in the middle and the soup should be placed on all sides. And in the end, the lamb soup, steamed buns, and lamb in the bowl should all be eaten.
The reason why food can be called gourmet food is that it must be exquisite. And this kind of exquisiteness is exactly what each of us should abide by and respect.
Friends, do you like Shandong lamb bubbles? Or do you like Shaanxi lamb bubbles?