Shabu lamb, water shabu out of the real taste
Author: 贠靖 Recital: Micheline
In the winter, the ground is white and windy. In the wisps of cold air, I remembered the steaming lamb. There are still many places to eat mutton in Xi'an, but there are not many authentic shabu lamb, only know that there is a family in the south of the city, a family in the east of the city, and a family in the north of the city, and you have to pour several cars and drive a long way. Sometimes rushing over may not be able to eat immediately, but you have to wait for a seat. Still feel worth it.
Shabu lamb, all color is green brick wall, red doors and windows, sit down after entering, Gu Panjian, the waiter has brought a polished copper pot, poured water, and then added green onions, ginger slices, and then burned with charcoal, and soon the soup in the pot will grunt and turn up bubbles, and there is a trace of emerald green on the clear soup.
Eating shabu lamb pays attention to the original taste, and the bottom of the clear soup pot can maximize the deliciousness and taste of the lamb.
Generally eat shabu lamb, there are not many dishes, just a few. "You sit slowly, right away!" During the conversation, lamb, blinds, belly kernels, cabbage, frozen tofu, and vermicelli were already served.
To say that this shabu meat is fragrant or not, it depends not only on the charcoal soup, but more importantly on the sesame dipping sauce. That bowl of dipping sauce, but it is very exquisite. First scoop a few spoonfuls of Liubiju's sesame sauce into the bowl, then put a piece of Wang Zhihe's soy sauce tofu, a little leek flower, add water little by little, slowly remove the sesame sauce clockwise, unload until the sesame sauce scoop up and then drip, and slowly fuse with the sesame sauce in the bowl, then add white sugar and mix well, and then use a spoon to crush the sauce tofu into the sesame sauce, stir evenly clockwise. A little sesame oil and salt can also be added to your personal taste. The smell of the mixed dipping sauce makes people salivate.
The order of eating shabu-shabu is also exquisite. The authentic order is to first shabu the leaves, then the meat. The time of lamb shabu should not be too long, basically change color, otherwise it is not tender. Finally, there is shabu-shabu, Chinese cabbage, frozen tofu, and vermicelli are all essential. Of course, sugar garlic and roast cake are also must-have foods, sweet and sour sugar garlic, with homemade dipping sauce, chives, coriander, that taste, really endless aftertaste.
"Waiter, add another plate of meat!" "Nice!"
The red and white lamb was served, not only tender, but also thin, with chopsticks to pick up a slice into the soup gently, put into the bowl of materials to dip a dip, the entrance is melted, a fresh fragrance instantly filled the mouth.
Simplicity is the real taste. Don't put anything away, just lightly shabu in the water, the natural, lamb itself is all in it, and the aftertaste is endless. Good lamb does not need seasoning, it is too complicated, but it drowns out the authentic taste. The same is true of being a human being, the more things you have in your heart, the more complicated you are, and the more tired you are. It's simple, but it's easy to live.
Of course, there are also those who are impatient, feel troublesome, simply put the meat on the plate up and pour it into the shabu-shabu, use chopsticks to pull and boil, fish it into the bowl, and eat it with relish.
The difference in eating habits between the north and the south has also formed a geopolitical food culture. For example, in Beijing's Dashilan, in addition to Tongrentang, which operates traditional Chinese medicine, Rui Feixiang, which operates cloth and satin, and Liubiju, which deals in pickles, there are also theaters, tea houses, and bookstores. Eating shabu lamb, listening to a white pie, or Luo Pai's original Jingyun drum, that is a different kind of spiritual enjoyment.
And the one who can integrate the soul and the material into one, and achieve the ultimate, is Su Hang's skilled cook. Hangzhou cuisine in the heavenly world and the hometown of fish and rice not only absorbs the cooking techniques of the north, but also integrates the Jiangnan charm of the West Lake, "southern materials and northern cooking", forming its own unique flavor, which is unique in Jiangnan cuisine.
According to the "Record of Dreams", "Since the southern crossing, for more than two hundred years, the water and soil have been habitual, and the contemporary cuisine is confused, and there is no distinction between the north and the south. ”
Hangzhou cuisine is famous for its light and elegant, not only pay attention to color and fragrance, but also pay attention to the "artistic conception" of eating, and the production process is very fine, the dishes are tender and not greasy, seemingly clear soup, a lake of spring color, beautiful to the extreme, fresh to the extreme.
Zhen Jing, a member of the Shaanxi Provincial Writers Association, has published hundreds of novels and essays in newspapers and periodicals such as Mangyuan, Short Stories, Small Stories Monthly, New Writers, Newspapers and Periodicals, Qindu, Sunshine Daily, People's Post and Telegraph, and Northwest Information Daily.
Michelleine is the guest anchor of Four Seasons American Text. Passionate about literature, love recitation, good music obsessive broadcasting, "Listen to Dacheng Storytelling" poetry recitation micro-school recitation broadcast teacher. I hope that my own voice can interpret the true feeling of the work and make the listener feel warm and intimate!
Source: WeChat public account ▷ Sijimeiwen (sijimeiwen)