The legend of instant-boiled mutton originated in the Yuan Dynasty. In those days, Kublai Khan, the commander of Yuan Shizu, made an expedition to the south. One day, people were exhausted and hungry, and he suddenly remembered the dish in his hometown-stewed mutton, so he ordered his men to kill the sheep and burn the fire. Just as the cook was slaughtering sheep and cutting meat, the reconnaissance Ma Chong reported that the enemy was approaching. Hungry, Kublai Khan wanted mutton very much. He ordered his troops to March and shouted, "Mutton! Mutton! " The cook knew that he had a bad temper, so he used his quick wits. He cut off more than ten thin pieces of meat with a flying knife and stirred them in boiling water several times. When the color of the meat changed, he immediately fished it out and put it in a bowl and sprinkled it with fine salt. Kublai Khan ate several bowls in a row, turned over and mounted his horse to meet the enemy. As a result, he won a great victory.
When preparing for the celebration dinner, Kublai Khan specially ordered mutton slices. The chef chooses the tender meat of the sheep, cuts it into thin slices, and matches it with various seasonings. After eating, the generals were full of praise. The chef hurried forward and said, "This dish has no name yet. Please give it a name. " Kublai Khan smiled and replied: "I think this is called' instant-boiled mutton'!" Since then, "instant-boiled mutton" has become a court delicacy.
There is also a saying that instant-boiled mutton, also known as "mutton hot pot", began in the early Qing Dynasty. /kloc-In the 8th century, Emperor Kangxi and Emperor Qianlong held several large-scale "Thousand Banquets", including mutton hotpot. Later, it spread to shops and was run by Muslim museums. "One Hundred Stories of the Old City" said: "Mutton pot is the most common delicacy in cold years, so it must be eaten in mutton restaurant. This way of eating is a study and evolution of the nomadic heritage in the north and has become a special flavor. "
It is said that it was not until Guangxu that the old shopkeeper of Donglaishun Mutton Restaurant in Beijing bribed eunuchs and stole the seasoning formula of "instant-boiled mutton" from the palace that this dish spread to the people and was sold in famous urban restaurants for ordinary people to enjoy.
Material: mutton (thin) 2000g.
Seasoning: 20g sesame sauce, yellow wine 10g, fermented milk 10g, 20g leek flower, soy sauce 15g, Chili oil 15g, 20g shrimp oil, 750g lamb leg, 250g noodle soup, 250g spinach and 65438 fermented milk.
Formula 1 of instant-boiled mutton
(1) Wash the mutton, remove the bones, skins and tendons, cut into large slices with a length of 12 cm and a width of 2 cm, and put them in a basin for later use.
(2) Put soy sauce, marinated shrimp oil, sesame sauce, Chili oil, etc. In a small bowl, put the fermented milk and chives in a small plate.
(3) When eating, add chicken soup or water to the hot pot. When the soup in the pot boils, hold the mutton in the pot with chopsticks and rinse it clean (about one or two minutes). When the meat slices are grayish white, take them out and dip them in various seasonings to eat. Sliced meat should be eaten with water. Finally, put the spinach and noodle soup into the pot. After the spinach is cooked, add salt and monosodium glutamate, and then eat it with vegetables and soup.
Instant mutton recipe 2
Ingredients: 800 grams of mutton, 280 grams of cabbage head (washed and diced), 260 grams of fine vermicelli, shrimp, sheep bone, pig bone and fish 10 gram.
Seasoning: 60g of coriander (washed and chopped), 60g of pickled chives, 20g of sesame paste/kloc-0, 50g of cooking wine, 50g of fermented bean curd 1 block, 50g of pickled shrimp oil (best), 60g of Chili oil, 50g of soy sauce150g, 20g of sesame oil and 50g of vinegar. The above seasonings are only theoretical, and you can change them according to your own taste and actual situation. )
Instant mutton recipe 3
Ingredients: 800 grams of mutton, 280 grams of cabbage head (washed and diced), 260 grams of fine vermicelli, shrimp, sheep bone, pig bone and fish 10 gram.
Seasoning: 60g of coriander (washed and chopped), 60g of pickled chives, 20g of sesame paste/kloc-0, 50g of cooking wine, 50g of fermented bean curd 1 block, 50g of pickled shrimp oil (best), 60g of Chili oil, 50g of soy sauce150g, 20g of sesame oil and 50g of vinegar. The above seasonings are only theoretical, and you can change them according to your own taste and actual situation. )
Exercise:
(1) Sheep bone, pig bone, fish and ginger are boiled in water.
(2) Frozen mutton is hard. The frozen meat is further decapitated, angular, brittle, skinned and fasciated, and then cut into extremely thin slices with a length of 15 ~ 20cm and a width of 3 ~ 5cm, and put on a plate for later use.
(3) Put the shrimp in the soup.
(4) Add charcoal to the hot pot. After the water is boiled, first put a small amount of meat slices in the soup and spread them out. When they are rinsed gray, they can be taken out and dipped in the prepared seasoning, and then the meat slices can be eaten with the rinse. Don't eat too much, it will age easily and affect the freshness.
(5) After the sliced meat is rinsed, add cabbage head and fine vermicelli (frozen tofu, white tofu, pickled cabbage, spinach, etc.). ) come and drink it as soup.
Features: the materials are tender, the sliced meat paper is thin and uniform, the seasonings are diverse and delicious, and the meat is mellow. [
(1) Sheep bone, pig bone, fish and ginger are boiled in water.
(2) Frozen mutton is hard. The frozen meat is further decapitated, angular, brittle, skinned and fasciated, and then cut into extremely thin slices with a length of 15 ~ 20cm and a width of 3 ~ 5cm, and put on a plate for later use.
(3) Put the shrimp in the soup.
(4) Add charcoal to the hot pot. After the water is boiled, first put a small amount of meat slices in the soup and spread them out. When they are rinsed gray, they can be taken out and dipped in the prepared seasoning, and then the meat slices can be eaten with the rinse. Don't eat too much, it will age easily and affect the freshness.
(5) After the sliced meat is rinsed, add cabbage head and fine vermicelli (frozen tofu, white tofu, pickled cabbage, spinach, etc.). ) come and drink it as soup.
[Edit this paragraph] The practice of instant-boiled mutton in Tianjin
Material: mutton (hind legs) (2000g)
Accessories: leek flower (100g), Chinese cabbage (200g), vermicelli (100g), mustard (100g) and dried noodles (20g).
Seasoning: sesame sauce (15g) fermented bean curd (red) (20g) Chili oil (10g) cooking wine (5g) soy sauce (5g) sesame oil (10g) vinegar (20g) coriander (15g) sugar.
manufacturing process
1. castrated rams must choose sheep hind legs, and Yunyang slaughtered in Beikou (Zhangjiakou area) is the best. Then freeze and press the hind legs, which is convenient for pressing bleeding water, and it is not frozen or dry. If frozen into frozen meat, it loses its freshness.
2. Cut the frozen hind leg meat into thin slices, about 17cm long and 5cm wide. Slices should be thin, even and elegant. And put it on a plate.
3. Put the ingredients except the leg of lamb (the vermicelli is soaked in water first) into the dish respectively.
4. When eating, boil the water in the hot pot, add chopped green onion, shredded ginger, mushrooms and dried shrimps, and cook until it tastes delicious (no monosodium glutamate). Then according to personal taste, put the seasoning in a bowl and eat it with the rinse.
The taste of dishes
Pure fragrance, fresh and delicious.
Dietary nutrition
Mutton (hind legs): Mutton is tender and easy to digest, with high protein, low fat and more phospholipids, less fat and less cholesterol than pork and beef. It is one of the delicious foods to keep warm in winter. Mutton is warm and sweet, and can be used for food supplement and dietotherapy. It is a good product for strengthening the body and eliminating diseases, and has the effects of invigorating qi, tonifying deficiency, warming the lower body, tonifying kidney, strengthening yang, promoting granulation and resisting cold.
Leek flower: Leek flower is rich in water, protein, fat, sugar, calcium, phosphorus, iron and other minerals, vitamin A, vitamin B 1, vitamin B2, vitamin C and dietary fiber. Suitable for people with night blindness and dry eye, because a large amount of vitamin A contained in leek flowers can maintain the normal effect of rhodopsin, and is suitable for people with rough skin and constipation.
Cabbage: Chinese cabbage is an indispensable home-cooked dish on the table today. Chinese cabbage has high nutritional value and is rich in vitamins and minerals, especially vitamin C, calcium and dietary fiber. It has a great effect on skin care, beauty care, prevention of female breast cancer, moistening intestines and removing toxins, and promoting the absorption of animal protein by human body. Chinese medicine also believes that Chinese cabbage can nourish the stomach, promote fluid production to quench thirst, induce diuresis, relieve constipation, and clear away heat and toxic materials. Eating more Chinese cabbage can also prevent constipation and prevent hemorrhoids and colon cancer.
Vermicelli: vermicelli is rich in carbohydrates, dietary fiber, protein, nicotinic acid and minerals such as calcium, magnesium, iron, potassium, phosphorus and sodium. The vermicelli has good flavor, it can absorb the taste of all kinds of delicious soup, and the vermicelli itself is soft, smooth and more refreshing. But vermicelli contains a lot of aluminum, so it is not advisable to eat too much at a time.
Mustard: Mustard is rich in vitamin A, vitamin C, vitamin D and a lot of B vitamins and dietary fiber. Has effects in refreshing, relieving fatigue, removing toxic substances, relieving swelling, resisting infection, preventing diseases, inhibiting bacterial toxin toxicity, promoting wound healing, and adjuvant treating infectious diseases. There is also appetizing and digestion, promoting gastrointestinal digestive function, stimulating appetite and helping digestion. Finally, it can improve eyesight, promote diaphragm function and relieve constipation. It is a good diet for ophthalmologists and can also prevent constipation. However, mustard should not be eaten raw or eaten more.
Dried noodles: The main nutritional components of dried noodles (excluding accessories) are protein, fat, carbohydrates, etc. The nutritional components of auxiliary dried noodles vary with the types and proportions of auxiliary materials. Dried noodles are easy to digest and absorb, and have the functions of improving anemia, enhancing immunity and balancing nutrient absorption.
Formula stage chart
Mutton (hind legs): Mutton should not be eaten with pumpkin, watermelon and catfish, and it is easy to make people feel full and get sick after eating it; Avoid eating with prunes; Don't add vinegar to mutton, or it will get angry; Not suitable for eating with buckwheat bean paste.
This product acts on Pinellia ternata and Acorus calamus. Avoid bronze; It is not advisable to drink tea immediately after eating mutton, nor to drink tea while eating mutton.
Mustard: Mustard can't be eaten with crucian carp and nail fish.
History and culture
Instant-boiled mutton, also known as "mutton hot pot", began in the early Qing Dynasty and rose after Manchu entered the customs. As early as the18th century, there were mutton hotpot in several large-scale "thousand banquets" held by Emperor Kangxi and Emperor Qianlong. Later, it spread to shops and was run by Muslim museums. "One Hundred Stories of the Old City" said: "Mutton pot is the most common delicacy in cold years, so you must eat it with mutton restaurant. This way of eating is a study and evolution of the nomadic heritage in the north and has become a special flavor. "