In the winter of Beijing, eat mutton
One of the most popular foods in Beijing in winter is lamb, shabu roast stew, so today I will talk to everyone about the old brand known for lamb, talk about the exquisiteness of eating lamb, and avoidance
Another shun, to say that our most popular mutton in Beijing to eat the way is not shabu lamb, especially in the winter, the relief is still warm, in Beijing, buy mutton you have to run to the cattle street, eat mutton you have to run to the halal restaurant, the old Beijing halal restaurant has 'old three Shun' said, that is, east to shun, south to shun, west to shun
Xi Lai Shun is good at halal small stir-fry, South Lai Shun's snacks are the best, and Dong Lai Shun's must be shabu lamb, but today we want to talk about not Dong Lai Shun, but the old Three Shun outside the 'another shun' It is the semicolon opened by Dong Lai Shun in 1948, the old saying 'East to West and another Shun' is to say that this is another Shun with both Dong Lai Shun's stir-fried shabu lamb and Xi Lai Shun's halal stir-fry
The grassroots version of the Qing Dynasty poem "Bamboo Branch Words" said that Donglai Shun and another Shun, lamb experts who fight with each other, and another Shun not only has fresh meat, but also frozen meat, roll meat, fresh meat in general, when it is boiled for a long time, it is not old, and now most of our shabu are frozen into rolls of lamb slices, and in the early years, many restaurants, shabu are fresh lamb
The sheep pen is nearby, killed and eaten, with the increasing traffic, so it is retreating to eat frozen lamb this time, and Beijing people who like to eat shabu lamb know that this fresh lamb has several disadvantages, one of which is slow to cook, because the muscle tissue of fresh lamb is not destroyed, so it is cooked slowly
But you will not get old for a while, and it has a smell, that is, you do not match the side dishes well, the general Beijing people eat shabu-shabu will have green vegetables, as well as a variety of mushrooms to match, they and lamb together, can be nutritionally balanced
Mushrooms can not only remove the smell, but also have obvious phlegm effect, many people are worried that eating more lamb will be on fire phlegm, mushrooms can play a preventive role
Lamb steamed buns, speaking of this food, male No. 1 is lamb, female No. 1 is steamed buns, but many people have ignored the bubble word in the middle, Beijing's most authentic lamb steamed buns old brand, not the old Xi'an restaurant, because it hides a trick in this soup
The mutton soup of the old Xi'an Restaurant is the old soup left from the establishment of the shop to the present, which is counted as an old antique with a history of 80 or 90 years, in order to maintain the original taste of the year, at least two hundred to three hundred pounds of fresh lamb and one hundred and fifty pounds of lamb bones should be put into the soup every day to continue to boil, and the lamb meat is selected from the waist socket, chest and hind legs of the sheep, these parts of the meat
After soaking in water for about 5 hours, cut into large pieces weighing about five pounds, in order to put into the old soup, at the same time, there are more than twenty kinds of secret ingredients in the soup base, condensed lamb essence of the sheep soup, it is easy to make people on fire, so the people of northern Shaanxi, the hometown of lamb steamed buns, as early as the beginning of the creation of the dish, put the broken roasted buns in it to absorb the essence of the soup
Pay attention to the meat to be fat but not greasy, the soup to be fragrant and pure, and the steamed bun to be cooked but not rotten
With chili sauce, coriander flavor, sugar garlic to degrease, and then even the soup with steamed bread to drink, let alone more fragrant, especially in winter, this way of eating is particularly nourishing the stomach
Hongbin Building, although the lamb is said to be the most popular ingredient in winter, but this smell makes many people prohibitive, in 1894, the 60th birthday of Cixi, she booked a table of whole sheep from the halal long-established Hongbin Building, the menu of the day was a total of 108 dishes, but a table of lamb, let alone a 60-year-old lady, even a young child can not eat
So the chef did everything in his power, grilled, burned, slipped, stewed, stewed, fried, made a table of delicious dishes that were obviously lamb but could not eat the taste, one of which Beijingers can cook at home, the name is also very good, called 'whipping hydrangea balls' A sheep's whole body smell is also heavy and heavy
The heaviest smell is the internal organs, and the second is the Hongbin Building 'whipping hydrangea' raw material 'sheep bone marrow' resembles a small leather whip, and the surrounding circle is wrapped in batter fried sheep eyes, dressed in small hydrangeas, and Hongbin Lou to smell the exquisite lies in the single, but it was not this word, but the fire dule means cooking on the fire, and the right side of the sound of the word means to stew on the small fire, constantly grunting, let it bubble
Until the soup is put into the dish, so that the bone marrow is soaked with thick soup juice, naturally can not eat the taste, Hongbin Lou's 'single' stew, first of all, with eight kinds of ingredients to concoct a soup, namely peppercorns, peppercorns, star anise, cinnamon, orange peel, ginger pieces, onion knots and so on
Then you must use a small fire to slowly grunt, do not fire, otherwise the sheep bone marrow cooks too quickly, but before it has time to taste it, this smell will naturally not be removed
The last thing to say is home cooking and noodles, as we all know, many court royal meals are upgraded versions of folk cuisine, such as court yokan soup, which was originally the mutton soup cooked by the people's homes, and the prototype of roasted lamb is said to be a family named Sun's family, boiling lamb residue, which realizes that many of the home-cooked meals of today's Beijingers have also been written into the menu early
Legend has it that the earliest noodles are stir-fried noodles, think about it also makes sense, tomato eggs, squeezed vegetable meat shreds, eggplant minced meat, these noodles are not all a dish, and in the winter to eat lamb season, to bowl lamb noodles can be described as the best choice
Old Beijingers will make lamb noodles with scallions, because it has volatile oil, and the fusion with lamb can be de-flavored and increase the aroma of lamb
When the lamb noodles are fried, this is fried, and the old Beijingers pay attention to the use of the lamb hind leg meat of the Eight Classics, because there are fat and lean lamb to eat fragrant, and must first take the oil to sauté the lamb, when it is almost ripe, put the onion into a piece of stir-fry, so that the onion will not collapse, and there will be no smell of onion that chokes the nose, and the last step is also the most critical step
After the onion and meat are fried, cooked into the noodle soup, at this time the aroma of the noodles comes out, and the meat can be melted into a piece, and then poured on the noodles, it can hold the dough, the noodles are special into the taste, this step seems simple, but often ignored, because the vegetable juice of the noodles is not hooked, so many friends often make noodles when the juice is vegetable juice, noodles are noodles
And this spoonful of noodle soup can let you instantly hang on the noodles when mixing noodles, so that the glue-like lacquer can eat the noodles, the most authentic Beijing flavor! Some of the pictures come from the Internet, welcome to pay attention to the Beijing City Old School public number!