The classic Beijing style "roast mutton"(jing dian de lao bei jing feng wei er shao yang rou )

The classic Beijing style "roast mutton"

Introduction:

"In my childhood memory, Beijing has a halal food" roast mutton ", which tastes wonderful! The soup of mutton is also very expensive. When you buy two liang of mutton and half a jin of old soup, you can make bowl and roll noodles by yourself after you go home, and pour the soup and chopped meat on the noodles. It's really a wonderful delicacy in the world. Eat once, you will never forget! From time to time, it will remind you of the beautiful taste. The mellow soup and fragrant roast mutton will suddenly stimulate your taste nerve again. The desire to eat will make you want to stop! Besides, since I went abroad, I have no chance to enjoy the taste of my childhood twenty years ago! "Roast mutton" with sesame cake from old Beijing, it's more fragrant! Just out of the oven baked hot pancakes to break open, inside a few pieces of roast mutton, a bite down, wow, really sweet death of human son, to say that it is not too much to say the immortal race! In the old halal shop 100 meters away from my home, when you are eating delicious Shaobing with mutton, you can always see that some elderly people take out a small bottle of Erguotou from their pockets, one mouthful of Shaobing with meat, and another mouthful of Erguotou, and their faces are full of enjoyment. They are eating mutton with pancakes in their hands, and the onlookers will swallow their saliva unconsciously. If you listen carefully, their voices will grunt and make a slight noise. At this time, people in the queue will always be impatient and yell, "hurry up in front, give me two portions too". Ha ha, what a glutton! This is my childhood memory! The "roast mutton" in Beijing has no smell of smell, and some have only one word "fragrance"! It's very particular. Every day, first mix some old soup with new soup, and then use low fire sauce for two to three hours. Then soak the mutton in the soup for five to six hours. After that, remove and drain the soup, and then fry it. The purpose is to lock the soup and increase the aroma of the meat. When eating, slice it with a knife. It can be eaten with pancakes or pancakes. It can also be eaten with meat and noodle soup. The blending of soup is the secret of the shop. In fact, it's not a very expensive raw material. It's just that when the proportion of ingredients and the time of sauce are ready, the taste will be good. Sauce soup must be mixed with old Beijing's yellow sauce water, plus cinnamon, star anise, Amomum villosum, tsaokuo, fennel, tangerine peel and other spices. The old soup is the soup that has been sauced more than twice, which is called the old soup. You need to add a quarter of the old soup into the new soup every day. In the past, in soy sauce meat, it was generally not put green onion. Onion will make the soup sour, so that the old soup is not easy to keep for a long time. Therefore, only put ginger and spices in the soup, the key is to grasp the proportion of various spices, the amount should not be too large, the taste of the soup should be delicate, not too strong, so that the stewed soup is delicious, and the old soup will be more mellow! For example, Yueshengzhai, a time-honored brand, and several old shops specializing in roast mutton all do this. You don't need to cook mutton at home. In order to increase the flavor, it's OK to put some green onions. There's a refrigerator at home, so you can use clean meat

Production steps:

Step 1: raw materials of roasted mutton; lamb loin meat, yellow rice wine, old Beijing yellow sauce, soy sauce, scallion, ginger, Chinese prickly ash, cinnamon, star anise, Xiangye, caokuo, Amomum, nutmeg, Angelica dahurica, fennel, tangerine peel, rock sugar, salt, soup and water.

Step 2: raw materials of pancake; flour, white sesame, sesame paste, soda, dry yeast, warm water, pepper, fennel, sesame oil, peanut oil, salt. Skin dip; soy sauce, flour, water.

Step 3: put 40 grams of yellow sauce into the basin.

Step 4: pour in 2000ml water and mix well.

Step 5: let the stirred soy sauce soup stand for 3-4 hours and let it settle. After the soy sauce soup settles, decant the clear sauce water and pour it into the soup pot, and discard the remaining sauce residue and sediment.

Step 6: add proper amount of old soup into the soup pot, and then add rock sugar and spices.

Step 7: put the chopped scallion and ginger slices into the soup pot to boil.

Step 8: after the soup is boiled, pour in the right amount of Shaoxing yellow rice wine, sprinkle in the right amount of salt, and then pour in a little soy sauce to taste.

Step 9: take another pot, add water and bring the mutton to a boil.

Step 10: after boiling, skim the foam and cook for 5 minutes, then remove the mutton.

Step 11: put the boiled mutton into the boiling soup pot, use low heat sauce for two hours, then turn off the heat, and soak the cooked mutton in the soup pot for 5-6 hours.

Step 12: take out the sauce soup again, heat it in another pan, add cooking oil and heat it to 60% or 70%, then deep fry the mutton with sauce.

Step 13: deep fry the mutton until the water vapor is slightly dry.

Step 14: after the mutton is fished out, slice it with a slice knife and serve it on the table.

Step 15: make pancakes; bake pepper and fennel in a pot and let cool.

Step 16: beat it into powder with a pulverizer and roll it with a rolling pin.

Step 17: first stir sesame paste with 50% sesame oil and peanut oil until thin, then pour in cooked Zanthoxylum and fennel noodles, and then sprinkle appropriate amount of salt to mix well.

Step 18: put soda and dry yeast into the flour.

Step 19: make soft dough with warm water.

Step 20: knead the dough for 10 minutes.

Step 21: after cooking, stretch it into thin slices by hand, and then evenly spread the sesame paste with good taste by hand.

Step 22: roll up the dough pieces, pull them into eight evenly distributed dough pieces, fold the two ends of the dough pieces by hand, pinch them firmly, and then put them on the chopping board with the interface facing down and the smooth surface facing up.

Step 23: press the pancake dough with sauce one by one, apply a thin layer of flour, soy sauce and water paste on the surface with a brush, and then pat sesame seeds on it.

Step 24: put the sesame noodle face down into the cake pan and bake for 10 seconds, then turn it over and bake for another 10 seconds.

Step 25: put the pancakes into the baking tray when they are slightly stiff.

Step 26: bake at 220-230 ℃ for 10 minutes.

Step 27: serve with roast mutton. When eating, break off the hot pancake and put it in the roast mutton.

Step 28: Beijing style sesame pancakes are filled with roast mutton from old Beijing. They are delicious and unforgettable.

Step 29: characteristics of roasted mutton: brown skin, soft meat, rich aroma, soft and rotten taste, wonderful aftertaste, very delicious.

Step 30: characteristics of Shaobing: yellow color, fragrant smell, crispy skin, soft inside, strong sauce flavor, attractive pepper flavor, eating while hot, full mouth fragrance.

Materials required:

Lamb loin: 500g per piece

Flour: 250g

Note: warm tips; 1, mutton must choose fresh, loin part of the meat is the best, there is no leg can also be. 2. It's better to make a good sauce soup precipitate for a long time. Both thin and dry yellow sauce can be used. After sedimentation, only choose the thorough sauce water above, and don't use any precipitates. Soy sauce can only improve the taste, so it should not be put more. 3. For 500-1000g mutton with sauce, it is not suitable to use too many spices. Except for star anise, cinnamon, Zanthoxylum and fragrant leaves, each one can be 1g. If there are too many herbs, the flavor is too strong, but it is not beautiful. 4. After stewing, it's better to soak the mutton for more than 4 hours, which will make the taste even inside and outside, deep and delicious. 5. When frying mutton, the oil temperature should be higher, and the soup should be drained before the meat is put into the pot. It is explosion-proof and splash proof. It is best to use oil absorption paper to absorb the soup on the surface. You don't need to use too much oil at home. When frying, you can turn the chopsticks back and forth. When frying, you can fry until the chopsticks are straight and slightly discolored. When the surface color is even, you can take out the oil. If you drain the oil, you can slice it in the air. You must use a thin knife with a sharp edge, otherwise it will be fragile. It's not fragile to cut in the air, but it tastes better when it's hot. 6. Shaobing add cooked pepper and fennel powder, it will taste more fragrant, there is no home can not add, but the flavor will vary a lot. 7. When the pancake is baked with a pancake pan, because the surface of the pancake is soft, it only has the purpose of shaping slightly, and then it can be baked. Baking temperature should not be too low, otherwise the pancake will dry and taste bad! High temperature can immediately lock the water, make the outside coke inside tender.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Jing Dian De Lao Bei Jing Feng Wei Er Shao Yang Rou