Boiled mutton, also known as “the lamb hot pot, through continuous improvement, the original large wok replaced refined copper pots, the raw materials used in Inner Mongolia Lamb, only the” brain “,” Sancha “,” cucumber of “the five parts of the meat, and picked off the fascia and bone at the end of the compaction of frozen, sliced code in the session. This selection of lamb cooked easily broken, delicate taste, delicious, together with the Central Plains spices – sesame, chives, bean curd, boiled mutton taste even more delicious, but also to avoid the topic to popular taste in addition to lamb . The boiled mutton Beijing with its advantages to become Beijing cuisine is a must.
Beijing boiled mutton the origins argument variety of multi-pass mutton originated in the Yuan Dynasty. When Kublai Khan, the commander of the army expedition to the south. These brave and skilled Mongols as to eat the lamb-based food a day, Kublai Khan commanded to the underlying support from a big pot, light a fire and killing sheep. May Spies flew revenue report enemy approaching. Hungry Kublai one waiting to eat the lamb, he ordered the troops seed money side to side shouting: “lamb! Lamb!” Chef knows his irascible, so quick-witted, knife and cut more than a dozen pieces of thin meat, stir in boiling water a few, to be flesh-colored a change, fishing into the bowl immediately, Samuel fine salt. Ate bowls of Kublai Khan led his army stood ready to meet the enemy, the results hit the ground running.
In preparation for the celebration of the feast, Kublai specifically to cook do that road lamb pieces. The chef chose sheep tenderloin, cut into thin slices, matched with a variety of condiments, generals to eat was full of praise. The chef Mangying stepped forward to say: “This dish is no name, handsome Lord Ciming Kublai Khan smiled and answered:” I think is called ‘lamb’! “From the” lamb “became a palace cuisine.
It is said that until the dynasty years, the Mutton “Donglaishun” old treasurer bribed the eunuchs from the palace to steal the “lamb sauce recipe,” lamb “was able to be sold in the city Restaurant and soon Beijing to catch on and become Beijing’s traditional flavor.
Boiled mutton meat is tender, not greasy smell of mutton Department of Beijing cuisine traditional flavor. Moment, as much as boiled mutton restaurant Needless to say, Muslim Muslims gathering area the boiled mutton authentic original taste, a new breed of places represented by Ding Ding Xiang, a choice of lamb hot pot there learned a lot of foreign elements, boiled mutton The copper pots become one of a small pot, not only authentic shabu shabu Hong heighten the atmosphere, as well as elegant and stylish environment. Brand from the grasslands of Inner Mongolia Little Sheep Although it is not the traditional flavor of old Beijing, but the new way of eating is also popular. Varieties, tea pot, chrysanthemum pot innovation.
The boiled mutton raw materials castrated sheep to of Inner Mongolia Xiwuzhumuqin flag. Each sheep 40 to 50 pounds of weight is appropriate. Whichever mill crotch, size Sancha, cucumber, on the brain and other parts of the meat, about 13 pounds. Catty Rouqie out an inch wide, four-inch long piece about 80. Boiled mutton Ingredients In addition to lamb, as well as head of cabbage, fans and dried shrimps. Auxiliary materials chives, coriander, fermented bean curd.
