Which lamb shabu is the best! As the title suggests, thank you

The old hand-cut mutton is very delicious, but the environment is too bad! View the original post

Some time ago, the group got Tang Ju and thought it was delicious, heh, Lao Shun's environment really didn't dare to compliment... View the original post

Zhonghua Road Market South Exit 50 meters west There is a restaurant called Xiang Er's sister-in-law If you want to be clean, you still eat at your own home, there is their butcher shop in the market, 28 yuan catty, and our family has eaten near Shengli Primary School for many years View the original post

Shabu mutton is made of the classic 8 parts, including: cucumber strips, lamb loin, sheep upper brain, mutton tendon, mutton crotch, mutton three forks, a head sinking, and mutton tendon.

1. Cucumber strips.

Cucumber strips are the inner thigh part of the hind leg of the lamb, and a slice of meat is two colors. It is connected to the grinding crotch meat and is shaped like two connected cucumbers. The meat color is light red, the meat is delicate, the fat and thin are moderate, and the taste is tender, which is the favorite of many old Beijingers.

2. Lamb loin.

On both sides of the sheep's spine, a small strip of meat close to the back of the backbone, with slender fibers, this part of the meat is lean, and it is easy to be shabu for a long time. Pure and lean, tender in taste.

3. Sheep brain.

Because the upper brain of the sheep is close to the head of the sheep, it is called the "upper brain". The fat in this part of the meat is evenly mixed, distributed like marbling spots, and the texture is more tender.

4. Mutton tendon.

It is the same as the hoist's tendon, which is the ligament of the sheep's hoof. Mutton tendon loin, fifty percent fat, crispy and fragrant taste. Remove the waist and loin meat of the ribs, as the saying goes, "top fragrance sticks to the bones", so the meat in this part is the most fragrant.

The white part is made up of tendons, fascia, fat, and meat, and the texture and taste are beautiful. In particular, it is the only two pieces of crispy meat in the lamb, and the taste is very special.

5. Sheep grinding crotch.

The sheep grinding crotch is the buttocks tip meat, the texture is soft, because it is by the part of the sheep's tail, so it is the freshest and the most easy to fat. Twenty into fat, the taste is fat and tender.

6. Sheep trifurcation.

The three prongs of the sheep are actually the upper part of the hind legs, and the whole piece of meat forms a "Y" shape, so it is called the three prongs. Some more subdivided stores will have "big three prongs" and "small three prongs", the small three prongs are the front leg of the sheep, and the big three prongs are the hind legs of the sheep, which are fatter than the small three prongs.

7. One head is heavy.

One head Shen refers to a piece of meat on the outside of the thigh of the sheep, and many people will confuse it with the "big three prongs", compared with the big three prongs, a heavy head has a higher proportion of lean meat and the meat is more tender. The upper part of the hind leg of the big three prongs is fifty percent fat, and the taste is fat and tender.

8. Sheep tendons.

The tendon meat is a muscle on the thigh, which is wrapped in a meat membrane, with hidden tendons, moderate hardness, and regular lines. There are very few lamb tendons that can be used for shabu-shabu, no more than three taels on a sheep, and the meat taste of this part is the most crisp and tender. Pure and lean, crisp and tender in taste.

The main shabu-shabu of mutton shabu, as the name suggests, is mutton, but northerners are generally used to supplement it with cabbage and vermicelli (generally only these two ingredients) after shabu-shabu, boiled with the finished broth, and then with the remaining base, and then add some soup to eat a bowl hot. The dipping sauce must be sesame paste and leek sauce, and as for the red bean curd, coriander, chili pepper and other seasonings, you can add them according to your personal taste.

Shabu shabu should not pour a whole plate of hand-cut meat into the pot. Because this is more like a hot pot way to eat, rather than shabu-shabu. Hot pot is the process of pouring ingredients into a pot and waiting for them to be cooked before eating, strictly speaking, it is more like stewing.

Shabu-shabu, on the other hand, is to hold one or two pieces of meat with chopsticks in your hand, put it in boiling water, and after about ten seconds, you can take it out. Whether it is dipped in small ingredients or eaten directly with a white mouth, you can taste the umami of mutton and the sweetness that the meat itself should have. This is the reason why shabu-shabu places more emphasis on white water consommé.

Hot pot is generally authentic in Chongqing and Sichuan, and its base is divided into red soup and white soup, and then boiled with water. The shabu-shabu of the hot pot is much richer than the mutton shabu, and the more distinctive ones are various animals in the water, such as pig brain, yellow throat, hairy tripe, shutters, etc. The dipping sauce of the hot pot is very particular, generally divided into oil dish and dry dish, the oil dish is mostly sesame oil and garlic paste, and the dry dish is mostly chili, beans, coriander, etc., when eating, scoop a spoonful of soup in the hot pot to match.

Hot pot is not shabu mutton, generally the traditional charcoal copper hot pot can be called shabu mutton, and it is forbidden to eat foods such as hairy tripe, and hot pot can be very casual shabu some messy food.

In late autumn, let's have some mutton hot pot.

1. It is best to pair some cool and sweet vegetables to prevent fire. Cool vegetables generally include winter melon, spinach, cabbage, enoki mushroom, mushroom, lotus root, callus white, bamboo shoots, etc.; Potatoes and shiitake mushrooms are sweet vegetables. When shabu mutton, you can add some ginger to the soup, mutton replenishes yang and warms, ginger drives away cold and keeps warm, matches each other, warms and warms, and can also drive away external evils, and can cure cold and abdominal pain.

2. The time of shabu should also be exquisite. Stems and leaves of vegetables such as rape, bok choy, spinach, etc., are generally rich in vitamin C and carotene, and it is best to soak them for a short time, otherwise the nutrients in them will be destroyed. Spinach contains oxalic acid, which will hinder the absorption of calcium and iron in food, so it is best not to soak it with other foods for a long time, and blanch it slightly.

3. When eating cold vegetables, most of them should eat some vinegar, and the protein, sugar, vitamins and acetic acid, lactic acid, succinic acid and other organic acids contained in vinegar have the effect of reducing swelling and activating blood, sterilization, etc., and the effect of cold food is better. However, it is not suitable for vinegar to be paired with hot mutton, which will weaken the therapeutic effect of the two and produce harmful substances to the human body.

4. Eating a variety of foods together when shabu-shabu will inevitably cause some foods to be mismatched, so you must pay attention to taboos when eating. For example, potatoes are a popular vegetable for shabu-shabu, but if bananas are used as an after-dinner fruit, they can cause spots on the face. You can't eat watermelon after shabu mutton, otherwise you will be poisoned.

Generally, the bottom of the pot is exquisite, such as putting some chili peppers, big ingredients, wolfberries, jujubes or something. It is also possible to leave nothing at all. Clear the pot and see what you like.

As for the dishes to be shabu-shabu, there are generally cabbage, baby cabbage, frozen tofu, potato chips, vermicelli, wide noodles, mushrooms, chrysanthemum, etc., which are also based on personal preference.

In a word, how cool is it.

According to your taste, you can use green leafy vegetables, mushrooms, fungus, etc.

Whatever you love, you can cook.

According to legend, Kublai Khan commanded the army to the south. On the first day, people were sleepy, hungry, and suddenly remembered the dishes in Zhi's hometown, ——— clear.

Dao stewed mutton and immediately ordered his subordinates to kill the sheep and burn the fire. Just as the man was slaughtering the sheep and cutting the meat, he found that there was an enemy. The chef knew that he was trying to eat mutton, so he was in a hurry, cut off more than ten pieces of thin meat with a flying knife, stirred them in boiling water a few times, and when the color of the meat changed, he immediately put them into a bowl and sprinkled them with fine salt.

Kublai Khan ate a few bowls in a row, turned over and mounted his horse to meet the enemy, and won the victory.

When preparing for the celebration banquet, Kublai Khan specially ordered the mutton slices. The chef selected the tender meat of the sheep, cut it into thin slices, and served it with various ingredients, and the handsome people were full of praise after eating. The chef hurriedly stepped forward and said

There is no name for this dish yet, please give it a name. Kublai Khan replied with a smile: "I think it's called 'mutton shabu'!" ”

Genghis Khan's son Kublai Khan!!

Hehe, it's so hard to find, I don't know.