Hot Pot, Mongolian Style(shuan yang rou )

Method of instant boiled mutton:

Raw materials for instant boiled mutton

1 000 grams of mutton, 1 piece of bean curd with soy sauce, 250 grams of cabbage head, 50 grams of pickled chive cauliflower, 250 grams of water hairy vermicelli, 100 grams of sesame sauce, 100 grams of sugar garlic, 50 grams of soy sauce, 50 grams of Shaoxing wine, 50 grams of chili oil, 50 grams of brine shrimp oil, 50 grams of scallion, 50 grams of coriander powder.

Processing steps of instant boiled mutton

1. The meat is refrigerated for 12 hours at minus 5 degrees centigrade. After the meat is frozen, it is sliced. When cutting, the edge and head of the frozen meat are removed, the cloud (a layer of film attached to the meat), the crispy bone and the unclean fascia are removed, and the most delicate meat core is left. Then put it horizontally on the cutting board, cover it with white cloth, expose the meat piece 1 cm wide on the right side, put the five fingers of the left hand together, and press the meat piece and cover cloth with the palm to prevent sliding. Hold the knife in the right hand, close to the thumb joint of the left hand, and pull it back and forth like a saw. When each knife cuts to half of the thickness of the meat, the upper half of the cut piece is pulled with the blade to fold the meat piece, and then continue to the end, so that each piece of meat is folded in two layers, and can also be cut into pieces like shavings. Each 250 grams of meat can be cut into 20 cm long, 5 cm wide slices of 40 to 50, but the

To make instant boiled mutton, it is necessary to pay attention to:

Selected raw materials: sheep choose Inner Mongolia Jining produced by small tail sheep, and to castrate the ram, this kind of sheep has no smell. It is best to produce about 20 kg meat for one sheep. Among them, only about 7500 grams of meat can be rinsed, which are from the "upper brain", "small Sancha", "big Sancha", "mushroom crotch" and "Cucumber Strips" of sheep. Traditional frozen meat method: buried meat in the ice pool, a layer of meat, a layer of ice, oil cloth in the middle, layer by layer. Frozen for about two days, so that the inside and outside of the meat frozen solid, its purpose, remove the smell, improve meat quality. There are at least seven or eight kinds of seasonings, such as spicy oil fried with sesame oil, sesame sauce, brine shrimp oil, soy bean curd, pickled chive cauliflower and soy sauce. Auxiliary materials can also add pickled cabbage, frozen tofu, hot sesame cake, etc. When eating a clip of meat should not be too much, generally 2 to 3 pieces, too much will have uneven raw and cooked

Hot Pot, Mongolian Style

Hot Pot, Mongolian Style

It is also called "mutton hot pot". According to the book of Wei, during the Three Kingdoms period, when Cao Pi was the emperor of the Han Dynasty, hot pot made of copper appeared. People used hot pot to cook pigs, cattle, sheep, chicken, fish and other meat, but it was not popular at that time. Later, with the further development of cooking technology, all kinds of hot pot also appeared. In the Northern Song Dynasty, the pubs in Kaifeng, Bianjing, had hotpot in winter. By the end of the Qing Dynasty and the beginning of the Republic of China, there were dozens of different kinds of hotpot in China, and each had its own characteristics.

brief introduction

In Beijing, the mention of "instant boiled mutton" is well known. Because this dish is easy to eat and delicious, it is very popular. Because the old Beijing used copper pot to cook mutton, Gu was also known as "eating pot" and "Shuan Dayang".

There are two versions of the origin of hotpot: one is in the Three Kingdoms period of China or the period of Emperor Wen of Wei Dynasty, when the "Tongding" was the predecessor of hotpot; the other is that hotpot began in the Eastern Han Dynasty, and the "dou" in unearthed cultural relics refers to hotpot. It can be seen that hotpot has a history of more than 1900 years in China.

Characteristics of dishes

The ingredients are delicate, fresh and tender, the paper is thin and even, the seasonings are various and delicious, the rinsed meat is mellow but not smelly, and it is ready to eat after rinsed. Pure fragrance, fresh and delicious.

practice

Recipe 1

（1） Wash the mutton, remove the bone and skin, remove the ribs, cut it into 12 cm long and 2 cm wide slices, and put it in the basin for use. （2） Put soy sauce, marinated shrimp oil, sesame paste and chili oil in small bowls respectively, and put Sufu juice and leek flower in small dishes.

（3） When eating, add chicken soup or water to the hot pot. When the soup is boiling, use chopsticks to hold mutton and blanch it in the pot (about one or two minutes). When the meat is gray, take it out and dip it in various seasonings. Eat the sliced meat as you like. Finally, put the spinach and soup vermicelli in the pot. When the spinach is cooked, put in the refined salt and monosodium glutamate, and then eat the spinach and soup together.

Recipe 2

Ingredients: 800 grams of mutton, 280 grams of cabbage head (washed and cut into pieces), 260 grams of water noodles, 10 grams of shrimp, sheep bone, fish.

Seasoning: 60 grams of coriander (washed and cut into powder), 60 grams of pickled chives cauliflower, 120 grams of sesame paste, 50 grams of cooking wine, 1 piece of sufu, 50 grams of brine shrimp oil (the best), 60 grams of chili oil, 150 grams of soy sauce, 25 grams of sesame oil, 50 grams of vinegar, 60 grams of scallion and a piece of ginger. (the above condiments are only theoretical, you can change them according to your taste and hobbies and actual situation)

Method:

1. Add water to make soup with sheep bone, fish and ginger.

2. Frozen mutton, the frozen meat to further peel off the head, corner, crispy bone, cloud skin, fascia, etc., and then cut into 15-20 cm long, 3-5 cm wide thin slices, yard in the plate for use.

3. Add shrimps to the soup.

4. Add charcoal to the hot pot, boil the water, put a small amount of meat into the soup and disperse it. When it turns gray white, you can immediately dip it in the seasoning, and then eat the meat as you like. Don't put too much meat into the soup, which is easy to age and affect the freshness.

5. After the sliced meat is rinsed, add cabbage head and fine vermicelli (also can be used as frozen tofu, white tofu, pickled cabbage, spinach, etc.) for soup.

Features: the ingredients are fine and tender, the meat is thin and even, the seasonings are various and delicious, and the rinsed meat is mellow without smell

Production technology

1. Cut mutton as thin as paper, as uniform as crystal, as neat as thread, as beautiful as flower. The length of mutton slice should be 17-20 cm, and the width should be 3-6 cm.

2. When the hot pot is hot, put in the sliced meat, rinse until it turns white, and then eat with seasoning.

3. The hind legs of sheep should be castrated rams, and the present Yunyang in Beikou (Zhangjiakou area) is the best. Then freeze and press the hind legs, so as to press the bleeding water easily, so as to dry without freezing. If frozen into frozen meat, that is, the loss of fresh.

4. Cut the frozen hind leg meat into thin slices, which are about 17 cm long and 5 cm wide. The slices should be thin, uniform, beautiful and generous. Then put it on the plate.

5. Put all the ingredients except the leg of lamb into the dish.

6. When eating, boil the water in the hot pot, put in scallions, shredded ginger, mushrooms, dried shrimps, boil them to taste (do not put monosodium glutamate), then put the seasoning in the bowl according to personal taste, and eat as you like.

nutritive value

Instant boiled mutton is a kind of food with Beijing characteristics. According to compendium of Materia Medica, mutton is beneficial to essence Qi, treatment of asthenia, tonifying lung and kidney qi, nourishing heart and lung, relieving heat and toxin, and moistening skin. In the herbal food therapy written by Xushen in Tang Dynasty, it is recorded that "all tastes and mutton cooked together can be supplemented.".

1. Mutton is warm and often eaten in winter. It can not only increase body heat and resist cold, but also increase digestive enzymes, protect gastric wall, repair gastric mucosa, help spleen and stomach digest and play an anti-aging role

2. Mutton is rich in nutrition, which is of great benefit to pulmonary tuberculosis, tracheitis, asthma, anemia, postpartum deficiency of both qi and blood, abdominal cold pain, body deficiency and fear of cold, malnutrition, waist and knee soreness, impotence and premature ejaculation, and all deficiency and cold diseases; it has the functions of tonifying kidney and strengthening yang, tonifying deficiency and warming, and is suitable for men to eat frequently.

Research on traditional Chinese Medicine

Mutton is sweet in taste and warm in nature. It enters spleen, stomach, kidney and heart meridian

Warming and tonifying spleen and stomach is used to treat nausea, emaciation and chills caused by deficiency cold of spleen and stomach

Warming and tonifying the liver and kidney, for the treatment of kidney yang deficiency caused by waist and knee soreness, impotence and other diseases

Tonifying blood and warming meridians is used for abdominal cold pain caused by postpartum blood deficiency and cold meridians.

According to ancient Chinese medicine, mutton is a good product for invigorating yang, tonifying blood essence, treating lung deficiency, benefiting strain and warming stomach.

Nutrients

Calories (3025.25 kcal), vitamin B6 (0.08 mg), protein (404.35 g), fat (98.55 g), pantothenic acid (0.04 mg), carbohydrate (133.67 g), folic acid (6.10 μ g), dietary fiber (5.69 g), cholesterol (1660.00 mg), vitamin A (290.55 μ G), carotene (781.50 μ g), thiamine (1.22 mg) and riboflavin (4.15 mg) Nicotinic acid (124.30 mg), vitamin C (100.55 mg), vitamin E (31.55 mg), calcium (704.70 mg), phosphorus (3963.70 mg), potassium (3395.75 mg), sodium (2377.85 mg), magnesium (535.10 mg), iron (77.86 mg), zinc (46.90 mg), selenium (100.09 mg), copper (3.76 mg) and manganese (3.74 mg)

The recipe is complementary

Mutton (hind legs): mutton should not be eaten with pumpkin, watermelon and catfish, but it is easy to make people stagnate and get sick; it should not be eaten with dried vegetables; it should not be eaten with vinegar, otherwise it will be hot; it should not be eaten with buckwheat and bean paste.

This product is against Pinellia ternata and Acorus calamus. Do not drink tea immediately after eating mutton, and do not drink tea while eating mutton.

Mustard: mustard doesn't work

Chinese PinYin : Shuan Yang Rou