Instant-boiled mutton, with its harmony in color, aroma, taste, shape and container, has created a high degree of unity of vision and taste, forming eight characteristics: fine selection of ingredients, exquisite knife, fragrant seasoning, prosperous hot pot, fresh soup at the bottom, crisp sugar and garlic, fine ingredients and complete auxiliary materials:
First, the selection of fine materials
Origin of sheep selected for Donglaishun instant-boiled mutton:
1 The mutton used in Donglaishun Restaurant is selected from the black-headed white sheep in Xiwuzhumuqin Banner, Xilin Gol League, southeast of Inner Mongolia Plateau. The altitude of the producing area is 800-1200m, and the climate is cold. The annual average temperature is 0-1.4 degrees, the rainfall is 250-300mm, the frost-free period is 90-120th day, and the snow-covered period reaches 200 days, which is an ideal growth environment for black-headed white sheep. Black-headed white sheep is a kind of fleshy sheep with good meat production performance, and it has a fat tail or fat buttocks. This kind of sheep has a big body, a wide and deep chest, well-opened ribs, a wide and flat back and chest, a plump hindquarters, a large tail with a longitudinal groove in the middle, and the tail is divided into two halves. After grazing in small groups in pure natural and pollution-free green pastures and supplementary feeding, it is realized to be slaughtered that year.
2, Donglaishun instant-boiled mutton selected sheep body parts, proportion:
Five parts of sheep were selected, namely, upper brain, cucumber strips, big three forks, small three forks and grinding crotch. These five parts are the most tender parts of the sheep, accounting for only about 40% of the whole sheep's clean meat.
Second, the knife is beautiful
Donglaishun instant-boiled mutton is very strict in the requirements of knife work except the selection of fine ingredients. The meat is tender, the color is bright, the knife work is exquisite, the thickness is even, and the arrangement is neat. Identification standard of thawing time, hardness and softness of mutton blank. The mutton blanks taken out of the freezer should be recycled. Generally speaking, the mutton blanks taken out of the freezer at-15 degrees should be covered with a tablecloth for 45 minutes to 60 minutes at room temperature of 20 degrees. The standard of inspection is: knock the mutton blank with a meat shovel, and there is no metal sound. (The sliced meat cut too hard is rolled; Too soft and easy to connect the knife).
Third, the seasoning is fragrant
Donglaishun instant-boiled mutton lasts for a long time, which is inseparable from the flavor of seasoning. The seasoning of Donglaishun instant-boiled mutton contains "spicy, spicy, halogen, bad and fresh" ingredients, which constitutes a unique flavor. In order to meet the needs of consumers and highlight the flavor of spices, in recent years, the traditional spices have been reformed. In addition to maintaining the "spicy, spicy, bittern, bad and fresh" components in the traditional flavor, it highlights the flavor of the seasoning. ?
Fourth, the hot pot is booming
Hot pot is specially produced, which has the characteristics of large capacity of charcoal, more charcoal, reasonable ventilation, fast boiling and long burning time. In the past, the second-grade white charcoal in Zhenba area was used as the fuel. Now, in order to protect the ecological environment, the environmentally friendly machine-made charcoal was used. Smoke-free, burn-resistant, and vigorous. A dozen people ate around the hot pot, and within two hours, the hot pot kept the soup boiling, and there was no need to add charcoal on the way.
Five, the bottom soup is fresh.
Traditional Donglaishun hot pot uses clear soup, and the bottom materials include dried seaweed, chopped green onion, ginger slices and mushroom soup. Among them, Tricholoma soup plays an important role. Tricholoma is a wild fungal food produced in Zhangjiakou, Hebei Province. Tricholoma is rich in nutrition and contains more lysine and leucine. Rich in vitamins, mainly containing vitamin B and vitamin C. Especially, the protein content of Tricholoma after sun drying is as high as 45%. After soaking in boiling water, it produces a mellow fragrance, which is combined with dried seaweed to make the hot pot soup delicious.
Six, sugar and garlic crisp
Sugar garlic is selected from Daliubao in Bazhou, Hebei Province, also known as Daqingmiao. Before the summer solstice every year, garlic is picked up before the skin of purple garlic turns purple. Now a new garlic base known as "the best garlic in the world" has been developed in Cangshan, Shandong Province. Sugar garlic is specially processed by the distribution center, and it is carefully processed after 100 days according to the traditional craft of Donglaishun. Sweet and sour taste, crisp taste, appetizing and greasy.
Seven, fine ingredients
There are several ingredients served at the same time as the meat seasoning, such as chopped green onion, coriander, potherb mustard and pickled leek. Although the price is not high, it is essential, and if the knife is fine, it can play a icing on the cake.
Eight, all accessories
A remarkable feature of Donglaishun instant-boiled mutton hotpot is its rich variety of accessories. In addition to the complete parts of instant-boiled mutton, there are all kinds of vegetables and pastries, which meet the requirements of complementary meat and vegetables, acid-base neutralization and nutritional collocation.
It is precisely because of the eight characteristics of Donglaishun that Donglaishun has become the first choice for people to rinse mutton, which is well-known at home and abroad.