Mutton is called the aristocrat in meat.
Mutton is so popular because it tastes delicious, and it is cleaner than pigs, cows, chickens and ducks, and it is not omnivorous. People often say "bull temper", but they don't know that sheep have a bigger temper and a gentle appearance, but they are very picky and difficult to serve. They are in a mess, eating grass and drinking water, drinking water and eating grass, and all the mess can't get into its eyes. Such a clean and honest life has doubled its value, and mutton has therefore been called the aristocrat in meat, especially the sheep in Inner Mongolia grassland, which is really a natural "native" sheep. Although there are local sheep in many places in China, the biggest demand for mutton is the instant-boiled mutton restaurant in the north, halal restaurants scattered all over the country and restaurants with northwest flavor.
In the past, mutton was only eaten by nobles in the palace, especially in the pre-Qin period, which was more expensive. "The emperor eat too fast, cattle and sheep tapirs from soup to nuts. Governors eat cows, Qing eats sheep, doctors eat tapirs, and scholars eat fish and vegetables. " From the ranking, sheep's dietary status is second only to cattle. After all, scarcity is the most expensive thing. In the Han dynasty, cattle were protected by legislation, and the Chinese law stipulated that "no one is allowed to kill less teeth", and offenders were punished. During the Tang and Song Dynasties, cattle were protected more widely, and even the old, the weak, the sick and the disabled were forbidden to slaughter, so mutton gradually became the main meat of the royal literati. In the Yuan Dynasty, halal food entered the court, and mutton became a must-have delicacy for the royal family. In the Qing Dynasty, mutton, as a civilian food, further spread to the people and became a household name, and the practice of mutton food was endless, each with its own merits.
Winter is the best season to eat mutton, but do you know where mutton is delicious? Bian Xiao will introduce you one by one.
Zhejiang yuhangtao mutton pot
Zangqian, an ancient town in Yuhang, Zhejiang Province, has been spreading folk food for hundreds of years.
Take care of the sheep and dig out the sheep pot. After eating mutton offal, you will taste two kinds of local fresh vegetables, which will have a sense of hierarchy, change and impact, making you more comfortable.
Linping braised mutton
Linping braised mutton has a history of more than 800 years. It uses young male Hu mutton as the main raw material and natural plants as seasoning. It is famous for its deep red color, glutinous but not scattered, and pleasant aroma. It has the functions of nourishing, strengthening yang and keeping out the cold. Linping's brothers are good at dictation!
Qinghai finger food mutton
"Eat sheep in winter and wear less cotton-padded clothes", gee. ......
Beijing instant-boiled mutton
The copper hot pot in the high-chamber furnace, the neat mutton rolls, the mellow sesame sauce, and the crisp and refreshing sugar and garlic are the taste of such an old Beijinger! This is almost a winter scene in Beijing. Walking through the window of a restaurant, the glass of the window was covered with water vapor, and the pot inside was more lively than people. Pick up the mutton one by one, dip it in sesame sauce, a few grains of sugar and a few grains of garlic, comfortable! ! !
Hulun Buir handle mutton
The incense burner in Rizhao produces purple smoke. Looking at the mutton hanging in front of him, Hala left a big beach.
As the name implies, the way to eat mutton by hand is to eat meat by hand. The production method is also very simple. Do not add salt and other seasonings, cook over high fire and eat immediately after the water boils. When you wash your hands and eat meat, you can cut, dig, pick and slice the bones of the sheep with a knife in one hand, and eat the meat with the unique dipping sauce of mutton, such as wild leek, bean curd and Chili sauce. It is fresh and tender, but it tastes more unique. Every bite is the ultimate enjoyment of delicious and delicious. Shanxi Jinzhong
Shanxi yangzage
Soup is like white milk, odorless, oily but not greasy, mellow and delicious.
Xinxiang braised mutton
The origin of braised mutton is a mixture of canned mutton and hot pot, which can eat both meat and soup. The meat is tender, delicious, mellow, cheap, tender and crisp.
Liuyang vermicelli black goat
The flavor of stewed mutton vermicelli is in vermicelli and soup. Sweet potato vermicelli will be softer when cooked in boiling water, but mutton stewed vermicelli is somewhat different, and it does not smell of mutton. As soon as the mutton is cooked, the flavor of vermicelli naturally appears, which is very fresh and pure. The vermicelli is also more transparent and bright, as bright and shiny as cellophane, which tastes smooth and has little graininess.
Wuzhen braised mutton
Wuzhen folks have always said that "eating mutton in one winter is better than a few Jin of ginseng". Farmers began to have leisure in winter, so they sharpened their knives and slaughtered sheep, lit stoves and made fires, and the fragrance of miles was mouth-watering.
Fujian Putian Xianyou wentang mutton
Warm soup mutton is tender and smooth, tender and delicious, full of flavor.
Sichuan Jianyang mutton soup
When a pot of mutton soup is served, the soup head is milky white and tender, just like congealing fat, the mutton is tender and slag is dropped, and the mutton offal is varied. Sprinkle with chopped green onion, and when you smell the fragrance, you will be hooked.
Are you excited to see these delicious mutton? Then move your little hands and cook a mutton dinner with your family! ! !