1 vegetables
Vegetables are an indispensable side dish of instant-boiled mutton, and they are also deeply loved by everyone. The common side dishes of instant-boiled mutton are yam, spinach, white radish, carrot, lettuce, Chinese cabbage, bean sprouts, potato chips, tomatoes, lotus roots, wax gourd, bamboo shoots, leeks and parsley.
2. Mushrooms
Instant mutton is actually a kind of mutton hot pot. Its main ingredient is mutton, but other side dishes must be added to match it. Mushrooms are also very popular. Common mushrooms, Pleurotus ostreatus, Lentinus edodes, Flammulina velutipes and Agrocybe aegerita, etc.
3. Meat
Although the protagonist of instant-boiled mutton is mutton, many people still like to order some other meat to eat together. For example, cuttlefish meatballs, meatballs, shrimp meatballs, ham sausages, crab sticks, kissing sausages, lunch meat, bobo sausages, fat cows, hairy bellies and so on.
4. Powder and flour
Side dishes can improve the taste of instant-boiled mutton and enrich a pot of instant-boiled mutton. General flour is also essential, such as sweet potato powder, hot pot noodles, vermicelli, yuba and tofu.
Food culture of instant-boiled mutton
It is said that instant-boiled mutton was popularized by Kublai Khan, the founding emperor of the Yuan Dynasty.
Hot pot in China has a long history. A small pottery stove used with pottery pots more than 5000 years ago was unearthed in Zhejiang and other places. It can be easily moved and can be regarded as the primary form of hot pot. Bronze chafing dish in the Spring and Autumn Period unearthed from Shanrong Cultural Site in Longqingxia, Yanqing County, Beijing, has traces of heating.
In the late slave society, a small bronze tripod appeared, with a height of less than 20 cm and a caliber of about 15 cm. Some ding and furnace are combined into one, that is, an interlayer is cast in the ding, which divides the belly of the ding into upper and lower parts. There is an opening at the lower part for feeding charcoal fire, and holes are hollowed out around it for ventilation.
Some pots have shallow bellies and a charcoal plate in the middle. People call this tripod "Wen Ding", which is small and convenient, and can be said to be a better hot pot. A small bronze ware named "Dyeing Furnace" and "Dyeing Cup" appeared in Han Dynasty, and its structure is divided into three parts: the main body is charcoal furnace; A cup with food on it usually has a volume of 250 to 300 ml; There is a charcoal fire tray below.
It can be inferred that this is a small hot pot used by ancient singles. During the Tang and Song Dynasties, hot pot became popular, and officials and celebrities held banquets and prepared more hot pots. In the Five Dynasties, there were five squares of hot pot, which were divided into five squares for guests to rinse. At that time, hot pot was also called warm pot, one was made of copper and the other was made of pottery, which was mainly used in cook the meat.
By the Qing Dynasty, all kinds of hot pots with hot pots had become the winter delicacies of the court. When Emperor Jiaqing ascended the throne, in the grand palace banquet, besides delicious food, land and water, 1650 chafing dishes were specially used to entertain guests, making it the largest chafing dish banquet in the history of China.