Ningbo Donglaishun instant-boiled mutton is located at No.394 Minshan Road, Beilun District, Ningbo, and its business hours are 10:30- 3:00 am.
China's time-honored brand "Donglaishun" was founded in 1903 and 1955 to realize public-private partnership. 65438-0988, Beijing Dongan Catering Company with Donglaishun brand as the core was established. The company gives full play to the advantages of old brands, dabbles in the development of chain industries, semi-finished products and finished products, and injects vitality into the sustainable development of enterprises.
Four characteristics of Donglaishun instant-boiled mutton Donglaishun instant-boiled mutton is famous at home and abroad, but where are the good things? Donglaishun Donglaishun instant-boiled mutton has four characteristics: fine selection of ingredients, fragrant seasoning, crisp sugar and garlic, and prosperous hot pot. There is a saying in Beijing that "the place where the meat is tender is near the east." Donglaishun has strict regulations on the quality of mutton, from the origin, variety, age and meat parts of sheep. Sheep for instant-boiled mutton are black-headed white sheep in Wudong Banner and Xiwu Banner of Xilin Gol League in Inner Mongolia. Choose Jieyang from one year to one and a half years, the meat is delicate and has no fishy smell. The mutton master is specially selected at the designated meat collection base, and then it is deacidified and frozen once. However, the mutton that can be used as instant-boiled mutton on a sheep is limited to a few fresh and delicious parts with colorful slices, and the meat yield is only 40% of the clean meat of a sheep.
Donglaishun's mutton is good, and its knife skills are better. Cut it out like a handkerchief. It's as thin as paper and as soft as cotton. This is why Donglaishun's mutton is fat but not oily, thin but not firewood, cooked once, not old for a long time, and delicious. The knife work of Donglaishun instant-boiled mutton is very strict, with uniform thickness and neat arrangement. Spread out the sliced mutton and put it on a blue-and-white plate. The blue-and-white pattern can be clearly seen through the sliced meat. The second feature of "Donglaishun" instant-boiled mutton is the delicate seasoning. It puts sesame sauce, Shaoxing wine, bean curd, chives, shrimp oil, Chili oil, soy sauce, rice vinegar, chopped green onion, coriander and other condiments in a small bowl, which can be mixed at will according to personal taste. In addition, there are candied garlic, cabbage head, vermicelli and frozen tofu. In the hot pot soup, dried seaweed and dried mushrooms were added, which added delicacy.
Good meat, good knife and good seasoning. In a sense, eating instant-boiled mutton is seasoning. The oil, salt, sauce, vinegar and hot pot seasoning used in Donglaishun earlier were all imported from Tianyicheng Sauce Garden, a century-old shop opposite the door. The side dishes of this time-honored sauce garden were selected by the palace chefs as early as the Xianfeng period of the Qing Dynasty. It is said that Cixi especially likes sweet and ripe sweet osmanthus pimples cooked by Tianyi. Together with Liubiju and Tianyuan, it is also known as the three major sauce gardens in Beijing.
Ding Deshan has always admired Tian Yicheng's meticulous work. Make the side dishes exquisite, high quality and lasting taste. The cooperation between the two companies is very good Later, due to the cash flow problem of Tianyi City, Ding Deshan took the opportunity to buy and sell, became a manager himself, changed his name to Tianyishun, and became a "Shunshun" joint store with Donglaishun. In this way, Donglaishun is more favorable: non-staple food seasonings do not need to be purchased, which not only saves middlemen but also ensures quality; Take care of each other at home, which is convenient for management; Located in the bustling, unlimited business opportunities, lucrative.
Ding Deshan's requirements for taking over the sauce garden are more detailed. For example, special soy sauce should be mixed with appropriate amount of licorice, cinnamon and rock sugar. Pickled leek flowers should be added with appropriate amount of sour pears to make them sweet and sour. In addition, Donglaishun instant-boiled mutton has a unique flavor, including sweet sesame sauce and peanut butter; Salty-soy sauce, tofu brain; Sour and sweet garlic (homemade big six-petal garlic, sweet and sour); Leek and cooking wine; Chives are mixed with Chili oil. Among them, the most distinctive seasonings are sugar and garlic, which are sweet and sour and crispy.
Donglaishun's hot pot spices are exquisite and delicious, which is one of the reasons why Donglaishun instant-boiled mutton has established its brand and won market reputation. The most distinctive seasonings of Donglaishun instant-boiled mutton are sugar and garlic. Daliubao garlic, an excellent variety selected from Daqing River in Bazhou City, Hebei Province, was refined by the company's distribution center for three months. Odorless, sweet and sour, crisp and appetizing.
Donglaishun's sugar and garlic are secret, and the production process is unknown, which is really different from other products. Picking sweet-scented osmanthus sugar garlic has strict requirements on the origin, size, number of petals and garlic picking time. It takes three months before and after peeling, salt water soaking, cylinder reversing and exhaust, and it can only be sold after inspection. The fourth feature of "Donglaishun" instant-boiled mutton is its exquisite utensils and sufficient firepower. The hotpot restaurant that this store rebuilt for the first time decades ago has a large height, a large chamber, a lot of carbon and no fly ash. The iron grate at the bottom is thick and sparse, which is convenient for ventilation and oxygen supply and ensures that the charcoal fire will always be hard and prosperous. The hot pot it chooses is specially made. The pot is high, the charcoal room is big, and the firepower is strong. The soup is always boiling. As soon as the mutton slices enter the soup, they will be cooked and tender after a little rinsing.
Mutton is originally a nourishing food, and the cooking method of instant washing retains the nutritional value of the food. The seasoning of instant-boiled mutton concentrates the essence of sweet, spicy and salty five flavors. The unique cooking method and reasonable food collocation make instant-boiled mutton delicious and scientific, so the reputation of "Donglaishun" mutton restaurant has greatly increased in the past 100 years.
The characteristics of Donglaishun instant-boiled mutton dishes Donglaishun instant-boiled mutton has four characteristics: fine selection of ingredients, crispy sugar and garlic, fragrant seasoning and prosperous hot pot.
1. Selected essence: Donglaishun instant-boiled mutton is selected from sheep castrated for one to one and a half years in Xilin Gol League, Inner Mongolia. Because the local water is sweet and the grass is tender, and the grass is rich in minerals, mutton is tender and tasteless. The selected parts are "upper brain", "cucumber strips", "grinding crotch", "big fork" and "small fork" of a sheep, and the yield only accounts for 40% of the clean meat of a sheep. In addition, all the sheep used are slaughtered by imams, and the company's sheep preparation center selects sheep and selects meat, which is assembled and frozen at one time.
2. Crispy sugar and garlic: The most distinctive seasonings of Donglaishun instant-boiled mutton are sugar and garlic. Daliubao garlic, an excellent variety selected from Daqing River in Bazhou City, Hebei Province, was refined by the company's distribution center for three months. Odorless, sweet and sour, crisp and appetizing.
3. Flavor of seasoning: The seasoning of Donglaishun instant-boiled mutton contains "spicy, spicy, bittern, rotten and fresh" ingredients, which constitutes the unique flavor of Donglaishun instant-boiled mutton. Donglaishun instant-boiled mutton seasoning consists of five flavors: sweet sesame sauce and peanut butter; Salty-soy sauce, tofu brain; Sour and sweet garlic (homemade big six-petal garlic, sweet and sour); Leek and cooking wine; Leek, Chili oil. At the same time, the unique fishy smell of fish sauce combined with the flavor of mutton itself formed the unique fresh flavor of Donglaishun instant-boiled mutton.
4. Hot pot: Hot pot is specially produced by Donglaishun Processing Factory, which has the characteristics of large carbon storage, more carbon release, reasonable ventilation opening and long combustion time. In order to protect the ecological environment, environmental protection mechanism carbon is used. Smoke-free, flame-resistant and full of energy. A dozen people ate around the hot pot. Within two hours, the hot pot kept the soup open without adding carbon. Donglaishun not only eats hot pot, but also has its own characteristics in frying and roasting. Such as barbecue, a big round table, hollowed out in the middle, set up a barbecue grill with a diameter of 80 cm. The surface of the barbecue grill is welded by iron bars, and the iron bars are wrapped with iron sheets, which is very particular.
Introduction to Donglaishun instant-boiled mutton Donglaishun instant-boiled mutton is a famous dish of Donglaishun, an old Chinese brand. Donglaishun instant-boiled mutton has four characteristics: refined ingredients, crisp sugar and garlic, fragrant seasoning and prosperous hot pot. Donglaishun instant-boiled mutton is famous at home and abroad and has a long history. Donglaishun has strict regulations on the quality of mutton, from the origin, variety, age and meat parts of sheep. Its instant-boiled mutton is fat but not oily, thin but not firewood, cooked once, not old for a long time, not greasy and delicious.
How to make instant-boiled mutton sesame sauce? Reveal the secret of Donglaishun hot pot seasoning exclusively;
Preparation methods of seven traditional condiments;
Sesame sauce (Bal sauce -80% sesame sauce, 20% peanut butter) and soy sauce are the main ingredients, followed by leeks and bean curd, with little shrimp oil and cooking wine.
Xu, Chili oil is free.
Seven kinds of spices are served in a bowl. When blending, first add cooking wine, shrimp oil, soy sauce and chives, and then add tofu and sesame sauce after stirring evenly.
Stir clockwise with a spoon, and finally add Chili oil according to the requirements of the guests.
The seasoning blended in this way is stirred evenly, and because the liquid is put first and the solid is put later, it will not touch the bowl when stirring. Stir clockwise,
On the one hand, the stirring seasoning does not come loose, on the other hand, it means smooth in the East.
In order to meet the needs of consumers and highlight the flavor of spices, traditional spices have been reformed in recent years. In addition to maintaining
The ingredients of "spicy, fragrant, bittern, bad and fresh" in traditional flavor are introduced, which further highlights the flavor of seasoning.
The blending ratio and method of seasoning after Laishun innovation and unification;
The condiments needed to prepare 355 bowls of condiments are as follows:
Nominal quantity
Sesame sauce 10000g oyster sauce 3 10g.
Soy sauce1250g monosodium glutamate150g
4500 grams of chives
Tofu brain 2500g pepper100g.
650g fish sauce and 300g sugar.
500 grams of cooking wine, 55 grams of thirteen incense.
Chili oil and pepper oil are optional.
Each bowl of seasoning weighs 100g. These include:
Sesame sauce 28. 1g oyster sauce 0.9g matters needing attention.
Soy sauce 3.5g monosodium glutamate 0.42g
Leek flower 12g pepper 0.21g.
7 grams of soy bean curd and 0.63 grams of sugar.
Fish sauce 1.8g Thirteen spices 0. 15g Add water to dilute cooking wine 1.4g According to the requirements, the Chili oil in Donglaishun instant-boiled mutton seasoning should be ground with small spices.
Oil; Pepper should use small peppers,
And pretreatment before frying: crush the whole pepper with a knife. Donglaishun instant-boiled mutton seasoning constitutes five flavors of harmony;
Gum-sesame paste and peanut butter (according to the ratio of 8: 2), now in order to strengthen the sweetness, the ingredients of soft sugar are added;
Salty-soy sauce, lobster sauce (now with monosodium glutamate);
Sour and sweet garlic (homemade big six-petal garlic, sweet and sour);
Leek, cooking wine (now add tangerine peel, Amomum villosum, Amomum villosum, Kaempferia Kaempferia, Radix Angelicae Dahuricae, etc. ) are contained in thirteen incense.
Inside);
Leek, Chili oil (now add pepper).