After the frost falls, you can calculate the day of winter with your hands, and the weather is officially getting colder.
Northerners have to eat shabu lamb on cold days.
When I was a child before I got acquainted with pork belly chicken, edge stove, stove fish, sauerkraut white meat pot, hot pot chicken and Jiugong Grid, the impression of hot pot should be white water with three or two onion ginger slices, a few red dates, goji berries, boiling out of the house full of meat aroma.
When I was a child before I got to know pork belly chicken, side stove, stove fish, sauerkraut white meat pot, hot pot chicken and jiugong grid, the impression of hot pot should be lamb with tofu, cabbage and vermicelli.
When I was a child before I was not solid enough to pork belly chicken, edge stove, stove fish, sauerkraut white meat pot, hot pot chicken and nine palace grids, the impression of hot pot should be sesame sauce dipping sauce with everything.
When I grew up, I learned that shabu lamb is also a kind of hot pot.
Boiling water shabu-shabu and broth cooking are complete respect and absolute tests of ingredients, especially the origin of lamb, meat quality, and tenderness.
However, the mutton produced in most areas has a fishy smell unless you can eat the lamb of Inner Mongolia, Xinjiang and Wuzhong in Ningxia.
Shabu lamb, only a few ginger and onion briefly boiled, really can not cover up the special smell of lamb. The hemp sauce is a dipping sauce, so it has become a must-have for flavor improvement.
The unique rich aroma of sesame seeds happens to remove odors, and the mellow and full-bodied taste is combined with the satisfaction of meat and fat, which is particularly mellow and long in the mouth.
Exquisite dishes will not use tahini as a base alone, although the tahini is fragrant, but the taste is slightly bitter.
Peanut butter can greatly enhance the sweetness of the dipping sauce, which balances the slight bitterness and enhances the freshness, adding a long and long aftertaste.
Frame flavors such as leek flowers and soy sauce tofu, combined with shrimp oil, soy sauce, oyster sauce, aged vinegar, etc., can have a sauce dipping sauce that is delicious enough to make the soul tremble.
Chopsticks hold the lamb, put it in the clear soup that is boiling hot by the charcoal fire, just need to blanch for more than 10 seconds, and can't wait to dip in the small ingredients of sesame sauce, mellow and fragrant satisfaction, people who love to eat shabu lamb understand.
In addition, there is 1 secret, which is written at the bottom.
—Sauce dipping sauce—
【Ingredients】
Tahini/peanut butter
Leek flowers/soy sauce tofu
Shrimp paste or fish sauce
Oyster sauce / soy sauce / aged vinegar
Sesame oil / sugar / MSG
【Fragrance water】
Star anise/peppercorns
Incense leaves/cloves/cumin
【Directions】
-1-
Wash the spices and put them in a pot, pour in pure water, boil for 5 minutes, beat the slag and strain out for later
*The boiling time should not be too long, there will be a bitter taste for a long time; the material water needs to be used after natural cooling*
-2-
Prepare the ratio of sesame paste to peanut butter 4:6, add 5 grams of light soy sauce, 5 grams of aged vinegar, 20 grams of leek flowers, 2 pieces of soy sauce tofu, 5 grams of shrimp paste, 5 grams of oyster sauce, stir well
*The proportion of peanut butter can also be larger, so that the sauce dipping sauce tastes more intense and non-bitter*
-3-
Add a small amount of spice water several times, let the sesame sauce fully diluted and mix well, add a little sesame oil, salt, sugar and MSG to enhance the taste
*Sesame oil can also be replaced by shallot oil, one is to enhance the aroma, the other is to make the dipping sauce silky taste *
-4-
Filter through a fine mesh to remove the residue and make the sauce taste softer and denser
*This step is not necessary to select*
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