The northern winter will certainly eat a dish is the sheep scorpion hot pot. However, eat so many years of sheep scorpion, really the more you eat the more confused, looking at the street from the "sheep scorpion" have changed to "sheep capricorn", only a few old stores still keep the traditional name unchanged, always wondering, this sheep spine dish name in the end should be called! What is the name of the dish?
From the naming of the "sheep scorpion" to examine the widely circulated saying that: in the Qing dynasty during the Kangxi period, the Mongolian princes Naiman king went out to hunt and returned, passing through the backyard to smell the aroma of broth, the original is the underlings to the rest of the sheep spine privately stewed to relieve the craving. After tasting the broth, the king was full of praise, because the appearance of the sheep keel like scorpions and give this dish named "sheep scorpion", and it is included in the royal family recipe.
"Sheep Capricorn" this name at first glance seems to make more sense than scorpion. The word "Capricorn" appears to be more associated with sheep, while "Capricorn" is reminiscent of "Capricorn", which is more elevated. However, if you look up the dictionary explanation of the character "羯" (羯), it really has nothing to do with sheep. Meaning of "Capricorn": 1. Used to refer to related ethnic minorities. 2. castration. That is to say, the meaning of "sheep capricorn" is - castrated sheep. Obviously, such an interpretation has nothing to do with this dish. Therefore, the traditional name "sheep scorpion" is correct.
The first wave of eating sheep scorpions was probably brought up by Su Dongpo. In his later years, Su Shi was relegated to the remote area of Huizhou, where the market was sparse and commodities were scarce, and the entire town only killed one sheep per day. Su Shi at that time is the body of the crime, not good to show off with the local tycoons grab meat. So can only privately and secretly instructed to slaughter sheep people, to leave him the general public do not see on the spine of the sheep. After taking home, Su Shi is quite elaborate first sheep spine thoroughly boiled through, and then poured wine on the bones, a little salt, baked on fire, waiting for the bones and flesh slightly charred, you can begin to feast. Su Shi all day long in the sheep backbone pick pick minced meat, claiming that it is like eating seafood shrimp and crab feeling and flavor. Because of Su Shi's meat-eating, he influenced his close friends around him. At that time there was a popular saying: familiar with Su Shi article, can eat mutton; do not understand Su Shi article, can only drink vegetable soup. It can be seen that Su Shi and mutton origin is quite deep.
"Sheep scorpion" from the folk into the palace, and then today to become a common household winter dinner table love to point a dish, after a long period of time, the common people to today still have to "eat pigs as well as eating cattle, eating cattle as well as eating sheep. " The practice of sheep scorpion is constantly improving to meet the different tastes of people in the north and south. Sheep scorpion in white soup is light in flavor and aroma, suitable for people who do not like spicy food. When cooking, pay attention to the fact that the sheep scorpion is soaked for 2 hours to remove the blood. In the blanching process, pouring tea water is also a good trick to remove fishy. Red soup sheep scorpion, fresh, salty and spicy, focusing on the preparation of materials: star anise, cinnamon, ginger, scallion segments, fennel, sesame leaves, persimmon peppers into the frying pan frying aroma, and then under the sheep scorpion warm water and slowly stewed for one hour, the aroma is full of.
On the "sheep scorpion" or "sheep capricorn" of the controversy finally came to an end, this winter clearly eat a back to the sheep scorpion.
Lamb temperature, winter tonic;
sheep scorpion, one of the maverick.
The most fragrant but stick to the bone meat:
"The meat is tender and not greasy,
Bone more marrow and not slippery,
Soup is thick and fragrant and not stink. "
Just like shabu-shabu,
it's definitely the best thing to eat and drink in winter.
by Lynn's Kitchen
Chinese food and drink is a cool storyteller,
and lamb scorpions are not immune.
The structure of the stories is pretty much the same,
and the plots are as varied as you want them to be.
It's just that Kang Xi and Qianlong, the two masters,
were the most photographed spokespersons,
After touring the south of the Yangtze River and exploring the north of the Yangtze River,
wore out several pairs of shoes!
Taste is king when it comes to food and beverage,
and in addition to the brand story that you can laugh off,
what really keeps customers is the excellent product.
"Sheep Scorpion", WHERE?
Sheep Scorpion - partially, it is the sheep vertebrae with tenderloin and spinal cord.
A section of the sheep keel from the cross-section,
like the Chinese character "Ya";
and "Ya" character below, there is a small fork,
Capricorn open shape, so the name of the sheep scorpion. The sheep scorpion is thus named.
What is it?
Going back to its roots, the scorpion was not really that expensive.
Sheep brisket, sheep tendon, sheep chops, sheep legs and even sheep tail,
how can not take the turn of this bone more meat less sheep scorpion.
The old-timers, in line with the principle of making the best use of things,
After stewing the soup with water,
found that the bones of this location has a unique flavor,
More importantly, it is extremely cost-effective!
How to eat?
You can't be too gentle when you're eating scorpions,
The scorpions are usually served in pots and pans,
and you'll find them in the same way you'd find the meat in a big pot and a big bowl of wine in a big bowl of wine.
After the meat is finished, it's not enough to suck on the bone and suck on the marrow.
The best thing to do is to use chopsticks,
Whether it's the bone marrow in the middle or the lamb on the bone,
Boil until the bone is crispy and the meat is rotten, and then gently poke it, and you won't miss a thing.
How does it work?
After the whole lamb spine is chopped up according to the bone structure,
clean it and boil it over high heat.
Before the water boils,
peppercorns, daikon, grass nuts, angelica dahurica, cumin, cumin,
spice flakes, nutmeg, and cinnamon are put in, along with freshly sliced ginger, scallions, and
ideally, one or two red peppercorns in the pot with them.
Bring to a boil over high heat, then coo over low heat for 3 hours.
Finally, with the steamy heat, the lamb scorpion is ready to make its grand entrance.
After eating the pot of scorpions, a pot of fat soup must not be wasted,
Radish, bok choy, tofu, vermicelli are popular supporting role,
thrown into the stew,
full of absorbed broth,
these vegetables will become more appetizing than meat.
Slow cooking around the stove, the soup slightly boiling,
hot air, a table of people to drink,
The best part of winter is the warmth of the bowels, the warmth of the people.
As an authentic foodie settled in Beijing, I am happy to answer this question.
Sheep scorpion is actually sheep from the neck to the hip of the vertebrae, because the appearance of the scorpion, so named "sheep scorpion".
Sheep scorpion mainly have red oil, braised, red soup, stewed, boiled in white water, hot pot and other practices, suitable for family to do, but more restaurant business. In Beijing, there are specialized scorpion hot pot stores, and the ones that do well have a steady stream of customers all year round.
Sheep scorpion hot pot stores usually have a single variety of sheep scorpion with a variety of combinations and subdivisions, such as large and small pots, mandarin duck pots, red soup pots, white water pots, sheep scorpion hot pots, lamb chops hot pots, lamb tail hot pots, two and two combinations, and whole family (i.e., sheep scorpion, lamb chops, and lamb tail all), etc. They also serve other shabu-shabu dishes and cold dishes. We also serve other shabu-shabu dishes, cold dishes, and snacks, so that we can offer a wide variety of dishes for diners to choose from.
I'm from the south, and before I came to Beijing, I had no idea what a lamb scorpion was. To this day, it seems that many cities in the south, no one operating this type of restaurant, I do not know if it is because of a side of the soil and taste habits of the reason. Just like the Guangdong street full of intestinal noodles, in the north is difficult to find a trace.
I hope the above answer can help you.
Sheep scorpion is the sheep's spine, which is also known as the big beam bone. It is the long one in the back of the sheep, from the neck to the buttocks.
Generally sheep's vertebrae are some minced meat, and there is abundant bone marrow, so it is particularly flavorful to eat.
My family is Hui, often eaten as a child, when not many people eat this, very cheap, my mom buy raw back to their own stew, very delicious. Now more people eat it, naturally it is expensive.
You can go to the market specializing in the sale of beef and mutton to buy, usually have to go early, go late on the no, buy raw back to their own stew, winter eat especially good.
On the question of what exactly is a sheep scorpion, these years, we should not be curious, searching for information on the Internet is too convenient, casually check to know what is. The reason why people are still asking, but it is just a fun, and not many people really think that the sheep scorpion is scorpion something so exaggerated. In the northern home cooking, the real raw "dark cuisine" after all, not many.
Sheep scorpion is the spine of the sheep, the whole root, the closer to the neck, the more meat, hot and rolled in a pot of small amount of water, delicious. Do your own home to eat is also very simple, the following is invited to red soup sheep scorpion on the stage.
To make such a sheep scorpion, you need to use the following ingredients: sheep scorpion, onion (white onion or purple onion can be), parsley, cilantro, ginger, brown sugar, cumin, curd juice (curd poke crushed into it), pepper, salt, millet spicy.
Ingredients processing, parsley leaves cut into segments, which is the last to be used to enhance the flavor of the use of the part of the leaf with the selection of more. Onion cut into pieces, cut half on the line, if you like onions, you can put one. The first thing you need to do is to cut the chili peppers into pieces.
After the ingredients are dealt with, blanch the sheep scorpion, wash the sheep scorpion directly into the frying pan (not open fire), code neatly some, convenient for a while to hit the foam. After yards of scorpions, pour cold water, open the fire. After boiling over high heat, add salt to add a little flavor. Beat out the foam on the surface of the soup, boil the water for about five minutes. Turn off the fire, the sheep scorpion fish out, blanching lamb water do not have to pour, because it has been beaten out of the froth, you can directly use as a low soup.
Next, the ingredients stir-fried: the parsley and onion into the pot, open fire, pour vegetable oil hot, medium heat stir fry vegetable oil. This part of the vegetable oil has the role of removing the stench of mutton, very critical. Wait until the onion is a little brown, you can turn off the fire, the onion and cilantro fishing out without (do not want to waste, if you keep a fried onion pork slice to eat), only with the base oil to fry scorpions.
Fry until both sides of the caramelized, turn off the heat.
At this point, you can drizzle soy sauce for color, but it's okay if you don't. (If you do, make sure it's a good color.
With a soup pot on the stove, the frying pan scorpion lay in, blanching lamb water poured in, pouring into the curd juice, sprinkle brown sugar end. Then use the seasoning packet to grab a handful each of cumin and peppercorns to go in to seal, also put into the lamb soup. Finally put in the ginger. Stir well, bring the soup to a boil and then cover and simmer on low heat for an hour.
Open the pot and eat, a pot of colorful and flavorful scorpion, really make people can not stop ah, head down to eat.
Sheep scorpion is a famous dish in Beijing, but not invented by Beijingers, property rights belong to Su Dongpo, categorized as Min cuisine.
Let's start with how this dish came about. That is Su Dongpo 49 years old that year (1106 AD), Song Zhezong ascended to the throne, re-initiated by the last suppression of Wang Anshi's new political party, opposed to the new policy of Su Dongpo naturally bad luck, relegated to the still very desolate and remote Huizhou. At that time, 50-year-old people are old men, relegated to that place, is to let him eat and wait for death, do not need to come back to intervene in the dynasty.
Su Shi's life, although it is one of the achievements of the Tang and Song dynasties, in fact, not, his biggest achievement is to eat, than the current Cailan will eat. Calculated nearly a thousand years ago, the vast food culture has his old man personally created two famous dishes: Dongpo meat and this introduction of the sheep scorpion. Dongpo meat is a relegated to Jiangxi Province, the gourmet thought out. This relegation to Huizhou, is even more bad luck, hard living conditions, so that the only follow his confidant dynasty cloud lost his life, when she made the "West Lake than the West" into a thousand years of song.
In this case, the food to live, and when in Jiangxi, the same, around the convenience of ingredients, Huizhou market supply at that time, only kill a sheep every day, barely meat sold out, bones no one wants. Since ancient times, killing sheep to sell meat are bones removed very clean, Mr. Su found that the sheep's spine seems to still have a trace of minced meat, how much to give a little money to buy back, first cooked, then fire-roasted, and then eat crabs like, with a bamboo stick bones in the crevices of the bones to pick the meat to eat carefully. Do not eat do not know, really a lot of meat in the cracks of the bones. In this way, every day to eat meat and drink soup, free and easy, no one knows the mystery, they can not help but write to my brother to show off. One said the sheep bones so delicious, and said he ate like this, so that the dogs waiting around to gnaw the bones are depressed.
Sheep scorpions become Beijing's local famous dishes, there is also a local story. It is said that during the Kangxi period, a Mongolian prince found the flavor of sheep bones boiled by his subordinates, fell in love with it, and also named the bones sheep scorpion. Later had the opportunity to introduce to the Kangxi, surprisingly, was listed as the imperial feast dishes, so the sheep scorpion has an official identity.
Sheep scorpion hot pot to do quite simple. Sheep scorpion chopped chunks, cool water soak for half a day, and then cool water into the pot, water open skimming foam, give onion ginger salt hawthorn salt soy sauce, medium fire on the small two hours, fish out on the food, the original soup seasoned pot bottom, ready to gold mushroom parsley fungus and other shabu-shabu, is the hot pot.
Sheep scorpion is sheep ribs, because of its shape and scorpion similar, so commonly known as sheep scorpion.
The scorpion is known as the "king of calcium". Sheep scorpion after a long time of stewing, is conducive to promoting the absorption of calcium, to achieve the effect of calcium. Therefore, the elderly food can alleviate osteoporosis, middle-aged food, beauty, young people eat, can be healthy brain to increase height, and suffering from chronic colitis, gastritis, bronchitis and other symptoms have obvious curative effect. For work, study fatigue sleepy, can play the role of gas charging, can be called young and old, all seasons are enjoying the superior quality of delicious food.
Sheep scorpion is the vertebrae of sheep, the north has winter cold tonic, mutton has warm tonic kidney yang warm stomach effect, so the northern winter shabu shabu mutton, hot pot is very hot. The sheep scorpion because of the spinal oil and unique flavor, doubly respected, Ken meat, shabu-shabu two eat, not nasty and not greasy, by its Xilin Gol League sheep best. It's a good idea to eat more.
This temperature, indeed, again to eat mutton season, Beijing eat sheep scorpion store is very much, it can be said that as long as there is a restaurant where you can see the figure of sheep scorpion hot pot.
Sheep scorpion is actually a complete sheep vertebrae, commonly known as sheep scorpion because it is shaped like a scorpion. Sheep scorpion hot pot, is a sheep scorpion stew, as the base of the pot, first eat sheep scorpion, and then eat with sheep scorpion soup shabu-shabu.
Sheep scorpion compared to mutton, is considered inexpensive, autumn and winter cold, the north people like to eat a pot of hot scorpion hot pot, there are meat and vegetables, eat the body warm and dry. Belong to the winter nourishing food.
Lamb can "nourish yin and clear heat, nourish the liver and eyesight, calcium and gas." From a nutritional point of view, sheep scorpion has the effect of nourishing yin and clearing heat, nourishing the liver and improving eyesight, replenishing calcium and qi, and strengthening the body.
Sheep scorpion is not expensive, a small pot of seventy to eighty, strengthened shabu-shabu one hundred and twenty-three, enough for two people to eat full, a large pot of one hundred and fifty or so, three people to eat enough. I especially love to eat slightly spicy, stewed soft scorpion, inside the sheep bone marrow is also particularly delicious. You must eat stewed, baked is not good.
Beijing's sheep scorpion is sheep beams, with tenderloin and spinal cord of sheep vertebrae, because the shape of the scorpion, so called sheep scorpion. There is also a legend about the sheep scorpion: "Su Shi was relegated to Huizhou, then Huizhou belongs to the remote places, commodity scarcity, daily only kill a sheep, because he was relegated to the sinful officials, can not compete with the local dignitaries to eat good lamb, can only be privately instructed to kill the sheep who left him a little bit of sheep spine, sheep spine in general, no one wants, because the meat on it is very little. Su Shi bought home to use his imagination, the sheep spine boiled, and then poured wine on the bones roasted by fire, such as bones and meat slightly charred after salt consumption, is also a delicious. Named after the sheep scorpion is said to be during the Kangxi period, the Mongolian Prince hunting back to his home, was a special aroma attracted, sent his men to inquire, it turned out to be the cook is stewing sheep spine, the King ate it after the praises, because the whole spine of the sheep in the shape of a scorpion, was named the sheep scorpion."
Sheep scorpion can be stewed at home, generally on the stewed sheep scorpion , with water to soak the sheep scorpion for a few hours, after the sheep spine into the pot, add the right amount of water, into the onion, ginger, spices, dahurian angelica, angelica, fennel, pericarp and so on the material, large fire after the boil, medium fire slow stew, small fire into the flavor, stewed for three or four hours, the meat fragrant The meat is not greasy, the soup is thick and not stinky, the house is fragrant, a pot of delicious fresh out of the oven.
You can also go outside the restaurant to eat scorpion hot pot, belonging to the practice of red soup, not just eat scorpion, you can also shabu some dishes, tofu, cabbage, vermicelli, potatoes and so on, the red soup base gurgling bubbles, the soup is thick, scorpion bone meat separation is very soft and rotten, stewed especially flavorful, tender meat is not fagot, no nasty taste.
Recommended Beijing two I personally think delicious scorpion hot pot store, scorpion Wangfu scorpion, is a chain store, many places in Beijing, such as Hufangqiao, Shuangjing. There is also located in the Ox Street of the old Cheng Yi scorpion, these two stores I often go to eat, feel good, come to Beijing want to eat scorpion can try.