#我来唠家常#
▲ 很饿。 图/soogif
-The Legend of the Gentleman of Things-
I have a little donkey,
I never ride~
Then, one day...
▲ The article is reprinted from the Food Research Institute, ID: Food_Lab
Looking at the meat map of people all over the world, only the Chinese love donkey meat extraordinarily. At our table, donkeys have a hundred ways to die, and each one dies deservedly.
I ate the donkey sausage and forgot my father and mother
The history of Chinese donkey breeding can be traced back to four or five thousand years ago, and the gentle and good temperament made donkeys gradually become an important draft animal in ancient times. In addition to the burden of servitude, donkeys also provided a large source of meat for the ancients. Donkey meat is light and delicious, without the fatness of pork, not as good as the smell of mutton, and it is the best grade of animal meat. But ordinary people are willing to kill the donkey that is working, so eating donkeys is far less common than pigs and poultry, and donkey meat is delicious and scarce, and it is more precious.
▲ Donkey meat. Picture / Picture Worm Creativity
Eat donkey meat, pay attention to killing, kill the strong but not the old, kill the fat but not the thin. The neck, shoulders, back, waist and hips of donkeys are more lean and less connective tissue, and the plate intestines, donkey whips, mouth strips and other parts are particularly favored. The intestinal wall of the large intestine of the donkey is thick, the texture is strong, and after being marinated, it is fat but not greasy, and the aroma is straight to the heart. Song Qi of the Song Dynasty has a poem: "I can't find it all over Luoyang, and the west wind is fragrant." ”
▲ I ate the donkey sausage and forgot my father and mother. Photo/ blog.sina.com.cn
The authentic donkey houses are all freshly killed and sold, and there is a slaughterhouse behind the store. Make donkey meat, raw explosion, braised and soaked, sauced, waxed, stewed soup...... The most common is marinade and sauce, and a variety of seasonings make donkey meat more flavorful, and it is also suitable for reprocessing.
Braised donkey meat, large ribs and belly meat are soaked in salt water for a day and night to remove the fish, under the pot, into the old soup, the condiments are complete, boil over a fierce fire, change to a simmer until the tendons are soft and the meat is rotten, sliced and plated, the meat is fresh and tender, the color is bright, the entrance is dissolved, and the lips and teeth are fragrant.
▲ Braised donkey meat with soft tendons and rotten meat. Photo/you.ctrip.com
Sauce donkey meat, put the donkey meat in water and salt to cook, then put it into the sauce soup pot and simmer it over low heat to taste and color, and slice it after cooling, the color is red sauce, and the meat is tender and strong.
▲ Bright and ruddy donkey meat in sauce. Photo/dy.163.com
It's not just donkey meat that is roasted
Hebei came and wanted to go alive
A donkey stepping into the border of Hebei is destined to be a love of life and death, the fire is the oath of the mountain alliance and the sea, and the whole donkey banquet is the ultimate siege.
There are two schools of donkey meat burning in Hebei, Baoding and Hejian, which are very different in shape, raw materials, practices and eating methods. As for the flavor, it is Chunlan and Autumn Chrysanthemum that each has a winning position, and the food is not fixed and palatable.
Baoding Caohe donkey meat is burned for the round, crispy outside and tender inside, slightly thick and chewy, the meat is made of Taihang donkey marinated, the donkey meat has been tumbling in the pot, take out a piece while it is hot, burn the hot meat, and the meat carries the mellow aroma of the old soup marinade when it is hot.
▲Baoding donkey meat is burned to eat a hot mouth. Photo/Photo by Sencha-kun
The donkey meat in the river is square, the skin is thin and layered, the taste is crispy, the meat is made of Bohai donkey sauce, sliced after cooling, with sharp pepper and stewed as auxiliary materials, the stew is the old soup of stewed donkey meat and starch donkey oil coagulated, transparent and ruddy, elastic teeth into the flavor, and donkey meat to eat together, the flavor is doubled. Grill the cold meat over a hot fire, the taste is crisp when eaten cold, and the donkey stews a little bit in the mouth.
▲ The donkey meat in the river should be braised with stewed seeds and sharp peppers. Photo/meishi.meituan.com
Donkey meat must be eaten in the store, watch the master pick up the freshly baked fire, cut the big knife in half, and put in the meat full of the gap, and then come to a bowl of millet porridge or donkey soup and a plate of small pickles, dry and wet are suitable, and meat and vegetables match.
▲Donkey soup made of head meat, ears, mouth strips, donkey lips, heart, liver, lungs, belly, intestines, stomach, kidneys, throats, hoof tendons, etc. Photo/Sencha-kun
As for the whole donkey feast, instead of steaming and boiling a donkey and carrying it to the table, each part of the donkey is made into a delicious meal.
The banquet is divided into the upper eight brocades and the lower eight brocades, the upper eight brocades are the donkey's heart, the donkey stem, the donkey belly, the donkey whip, the intestines, the bowl, the mouth and the hoof tendons, and the lower eight brocades are the front tendon meat, the back tendon meat, the pork belly, the tenderloin, the neck meat, the donkey face meat, the rib fan and the tail over the ear. It is rare to eat on the eight brocades, and the lower eight brocades are the main body of the banquet, which is all large pieces and real meat. First eat the eight brocades to try the fresh, eat the eight brocades to get to the point, and then a cage of hot donkey meat steamed buns, a few donkey meat dumplings dipped in old vinegar, and finally a bowl of watery donkey meatball soup, a donkey finally died perfectly in your mouth.
Shaanxi cured donkey meat is very beautiful
Fengxiang cured donkey meat created in the Tongzhi period of Xianfeng in the Qing Dynasty has a long history and a good reputation. The locals praised, "Xifeng wine, cured donkey meat, East Lake willow, girl's hand." ”
After people slaughter the donkey, marinate it with nitrate salt, dry it, then put it in a spice pot to cook, and soak it in a donkey oil pot (donkey oil with a small amount of sesame oil) to "wax" to make the famous cured donkey meat. The bacon can form a protective film on the surface of the meat, prolong the shelf life and prevent spoilage, during which the donkey oil will gradually penetrate into the meat, making the meat more crispy, coloring and fragrant. There are frost-like crystals on the surface of the finished cured donkey meat, and the translucent texture is delicate after slicing, the color is bright red, crispy and tendony, and the five spices are refreshing.
▲ I love both girls and cured donkey meat. Photo/img.alicdn.com
Shandong donkey meat flew into the imperial dining room
Shandong's Gaotang donkey meat and Guangrao donkey meat, one sauce and one marinade, are well-known specialties.
Liaocheng Gaotang donkey meat was once packed into closed baskets and clay jars, as a national gift to envoys from various countries, and was exported overseas in the Qing Dynasty. At that time, Wang Yuyang had a poem, "Jiaguan opened the altar full of incense, and the sassy people put aside the pen fee to comment on the chapter." This product should only be available in heaven, and the world can taste it a few times. ”
Guangrao donkey meat was also included in the Qing Dynasty imperial dining room to worship the royal family, Kang Youwei after tasting Guangrao donkey meat, couldn't help but sigh, I didn't know the beauty of donkey meat, what was the door but fragrant. There are three processes in the dish of donkey meat, marinating and coloring, marinating with salt for half a day, stewing and cooking, boiling with dozens of spices and simmering over low heat, soaking in the original soup of boiling meat for a day and night. The finished dish of donkey meat is slightly red in color, soft in cooked texture, and mellow in flavor.
▲肴驴肉。 图/item.taobao
Dunhuang noodles we are particular about
Dunhuang, which is famous for its flying murals, is not inferior to eating, and there are eight strange sayings of special food, one of which is the donkey meat yellow noodles of "sauce donkey meat yellow noodles dragged outside the door", which means that a handful of ramen noodles can be pulled from the panel to the door for a long time, attracting diners to stop one after another.
The key to a bowl of Dunhuang donkey meat yellow noodles is the mushroom juice, which is made of minced shiitake mushrooms, diced donkey meat and water tofu, and poured on the yellow noodles with crystal yellow color. A plate of donkey meat marinated in old soup with sauce, hot in the mouth, salty and umami, thick and juicy. The world is vast and the clouds are vast, and the large pieces of meat are paired with large bowls of noodles, and the beauty and taste of Dunhuang are all in it.
▲The meat is multi-faceted and big, and it is bold. Diagram / Diagram Worm Creative
Beijing sells donkey meat through the streets and alleys
In the south of the old Beijing, there used to be a lot of strong men who sold labor like to eat donkey meat, donkeys are old and injured donkeys that can not work, people in the suburbs will be slaughtered, donkey meat cut into large pieces and boiled in a pot, put a large number of spices and salt, cooked by the hawkers to sell, in spring and autumn to walk the streets and alleys to shout, "donkey meat —— fat!".
This donkey meat is more economical, much cheaper than beef and mutton, the taste is thick and the color is heavy and fatty, and the donkey intestines and money meat (donkey whip) are more expensive than meat, and the men use it to drink and satisfy their cravings.
Shanxi snacks are also serious
Shanxi Changzhi was called Shangdang and Lucheng in ancient times, and the local Shangdang roasted donkey meat was listed as a tribute as early as the Jiajing period of the Ming Dynasty, and enjoyed a good reputation in the surrounding Beijing and Tianjin. And the folk donkey meat dumping cake is a special snack that the people like very much, when the master is making the cake, while rolling and throwing, the thickness is evenly baked on the pan, the outside is charred and the inside is soft. You have to sit on a stall, and the stall owner throws a cake, rolls a piece of cured donkey meat while it is hot, and immediately takes it and blows hot air to eat two bites and drink a few mouthfuls of meatball soup.
▲Donkey meat dumping cake. Picture / "Eat all over the party"
Yunnan little donkey should be authentic
Dali people located in the northwest of Yunnan like to eat donkeys, the Yunnan donkeys produced here are smaller than the donkeys in Guanzhong in Shaanxi and the donkeys in Dezhou, Shandong, and the meat is delicate. The locals make donkeys into donkey dried meat, donkey meat cold slices, donkey meat soup pots, yellow stewed donkey meat, steamed donkey meat, etc.
After boiling the above small donkey meat in the donkey soup pot and skimming off the foam, then add salt, chili, grass fruit, fennel, sand kernels, ginger, garlic and other condiments, and continue to simmer until the soup is mellow and the meat is crispy, sprinkle with chopped green onions and coriander and drink.
▲The soup should be clear. Photo/hyqss.cn
The steamed donkey meat in Binchuan, Dali is particularly distinctive. For the rice noodles made at home, first put the rice in an iron pot, add grass fruits, fennel seeds and dried peppercorns to roast over low heat, and then grind them into powder after cooling. Then mix the donkey meat and rice flour evenly, add salt and minced ginger, and sprinkle some fennel leaves after steaming. Without adding too much seasoning, it is an original Yunnan donkey.
Do you think,
How to make the best donkey meat?