In every street and alley in Shanxi, it is easy to see such a scene. The hot brass cauldron is steaming, the thick and fragrant soup churns in the pot, emitting a burst of aroma, and next to the cauldron are two large plates full of meat. At this time, the person selling the soup will ask, "Are you going to have a bowl of mutton soup or haggis?" Want a pie? Then you answer, "A bowl of haggis, add a loaf of bread." ”
So many people love haggis?
Haggis cut
As your voice falls, he skillfully takes two or two pieces of haggis from a plate and puts them into the net and then floats them into the water — skilled hands in this line never need to weigh, they are their own extremely accurate scales. After a few minutes, it was cooked, the haggis was spread at the bottom of the bowl, and two spoonfuls of soup were scooped with a large copper spoon, and the crystal clear thin noodles could not be less. Haggis is done. You can also add emerald green coriander to your liking, drip a few drops of fiery red chili oil and red vinegar, and tear the cake into small pieces and still put it in the soup. The colors and fragrances are all there, and if you are sure to squint happily in the winter. After half a day, you may be in a hurry, what is this haggis cutting?
What exactly is NEWS haggis cutting?
In fact, it is also very simple in the literal sense, lamb is pure meat, and haggis is mixed together where all sheep can eat.
The heart, liver, spleen, stomach and intestines of the sheep are chopped into thin strips, and the meat of the sheep's head and leg of lamb is also torn off - of course, a few pieces of lamb are indispensable.
Now you may be frowning when you hear it – can this heart, liver, spleen, stomach and intestines be washed clean? Is it tasty?
Of course, the unclean offal tastes strange, don't worry, although the lamb broth base is fragrant and mellow, but the haggis is cut, the focus is on the sheep.
The delicacy of the soup base will not make the lamb tasteless, but like the bride and bridesmaids, the bridesmaid soup base will make the haggis more delicate and mellow.
If the smell of internal organs is completely hidden, the haggis shop will never smash its own signboard.
So please don't worry about safety and health, and try it boldly.
Origin of haggis cutting
Regarding the origin of haggis, no one can be sure. One is that it is said that haggis cutting is the predecessor of the mind, and it was also invented by Mr. Fu Shan. Compared with the honesty of the name of the haggis cut, there has been an introduction to the strange food of the mind that does not match the name, welcome to the column to find, and will not be mentioned here. The other is rumored to have traveled from Jin to the Central Plains by Kublai Khan, the ancestor of the Yuan Dynasty, and his mother was infected in Jin. The famous local doctor cured him and became a person close to the emperor. His mother was good at cooking, and when she found that the Mongols only ate mutton, it was a pity that the rest of the parts were abandoned, so she used other places to make a soup. The empress dowager found it delicious and gave it the name "haggis cheese". Since then, haggis has been passed down for a long time. No matter where the real origin of haggis soup is, everyone still prefers its traditional Chinese virtues to history, just like people laugh and talk about Chinese eat everything - it represents thrift and thrift, and refuses to waste. Guest, a bowl of haggis? With another pie, it's delicious!