Category: Life >> Food/Cooking

Problem description:

Specifically talk about ingredients

Analysis:

I picked up some articles from the Internet, and after editing them, it was a short article on the study of sheep and scorpions.

Sheep scorpion is a high-quality and low-priced gourmet snack. The main raw material is the sheep keel, which is the most nutritious and delicious in sheep - the complete bone from the neck to the tip of the tail with tenderloin and spinal cord. The sheep vertebrae, each section of the sheep keel looks like a "Y" when viewed from the cross section, and underneath the "Y" shape, there is a small bifurcation, which is the shape of the scorpion. , hence the name "Sheep and Scorpion".

Sheep scorpion is a traditional food in China. It became popular in Beijing in 2001 and continues to flourish to this day. Some people have never eaten mutton, but they have a special liking for sheep and scorpions. Sheep and scorpions are not an elegant thing. You can buy a small pot for tens of yuan, but they can occupy a place in the fiercely competitive Beijing catering market. The reasons are: First, mutton is a warm food, the best nourishing food in winter, and the meat on the bones is also the best meat. Second, the Sheep and Scorpion hot pot is economical and suitable for different groups of people. It can be said that it can be used by men, women, old and young, rich and poor. It is also very interesting to eat sheep and scorpions with close friends, relatives and friends. Third, in recent years, the cooking method of sheep and scorpion hot pot has been improved, and the flavor and variety have been expanded. Different flavors such as white soup, red soup, spicy and so on are suitable for different people. In addition, compared with beef, mutton is a safer food and is less likely to make people fat. Lamb scorpion doesn't taste as greasy as pork ribs.

As the saying goes: "It is better to eat pigs than cows, and it is better to eat sheep than cows." And sheep scorpions are the best among sheep - their meat is tender but not greasy, and their bones are rich in marrow but not greasy. Smooth, the soup is fragrant but not smelly. Those who like to eat meat can satisfy their cravings without gaining weight, and they are nutritious without increasing fat content. Therefore, obese people, those with high blood pressure and blood lipids should eat sheep and scorpions instead of pigs and cows. Moreover, according to experts, "it has the special effects of nourishing yin and clearing heat, nourishing the liver and improving eyesight, and replenishing calcium and replenishing qi." (Quoted from Li Bo's "Eating Spicy Sheep and Scorpions in Zhengzhou")

From a nutritional perspective See, sheep and scorpions have the effects of nourishing yin and clearing heat, nourishing the liver and improving eyesight, replenishing calcium and replenishing qi, and strengthening the body.

Secondly, sheep and scorpions are known as the "King of Calcium Supplements". Stewing sheep and scorpions for a long time will help promote the absorption of calcium and achieve the effect of calcium supplementation. Therefore, eating it in the elderly can alleviate osteoporosis, eating it in middle-aged people can beautify the skin, eating it in young people can strengthen the brain and increase height, and has obvious effects on patients with chronic colitis, gastritis, tracheitis and other symptoms. It can recharge your batteries when you are tired and sleepy from work and study. It is a delicious delicacy that is suitable for all ages and can be enjoyed in all seasons.

In addition, because the backbone of sheep has fresh and tender meat and rich bone marrow, it is beneficial to the human body by replenishing kidneys and strengthening the brain.

But please note: patients with high blood pressure are not suitable to eat sheep and scorpions. It is recommended that people eat it with some vegetables such as winter melon and fungus.

The popularity of Sheep and Scorpion has also given rise to a textual problem, that is, most restaurants mistakenly write "Sheep and Scorpion" as "Sheep and Scorpion". The pronunciation and meaning of the word "Jie" are very different from the word "Scorpion". Scorpion is an arthropod with a pair of pincers and four pairs of legs. Jie, the sound is jié, Li Shizhen's "Compendium of Materia Medica·Beast One·Sheep": "Jie Yang is castrated on the day of castration." The so-called "Jie Yang" is a male sheep that has been castrated. Those who mistakenly wrote "Sheep Scorpion" as "Sheep Jie Zi" probably thought that things related to sheep should naturally use the radical "sheep", but did not know that the name was related to scorpion, so they misrepresented it.

The old way is to make Yang Jiezi in clear soup, but now the popular method is to make Yang Jiezi in thick soup. Cut the entire sheep spine into sections of 8 to 10 centimeters, soak it in water for 10 to 12 hours, and then simmer it for another two hours. This ingredient is each family's unique secret recipe. The more sophisticated ones are said to use more than 30 kinds of ingredients such as angelica root and tangerine peel. After boiling the sheep's jelly seeds over high heat, simmer over low heat for 3 hours. This is not over yet, it needs to be simmered for another 5 hours. Finally, with the steaming heat, Sheep Jiezi finally took the stage lively.

There are generally two ways to make lamb scorpion at home, one is red soup and the other is white soup. I think the lamb scorpion in white soup tastes more delicious than the lamb scorpion in red soup.

First, prepare ten pounds of sheep’s spine and two pounds of sheep’s leg bones. Chop the sheep’s spine into pieces according to the bone joints, then chop the lamb’s leg bones, and put them together. Boil the pot with hot water to remove the fishy smell and blood stains from the sheep. Place the blanched lamb leg bones on the bottom of the pot, then place the lamb spine on top of the lamb leg bones, then add water and simmer over high heat. Before the water boils, add the peppercorns, aniseed, grass fruit, angelica, and angelica. After putting cumin, cumin, sesame slices, meatballs, and cinnamon into the seasoning box, add fresh ginger slices, green onion segments, and other seasonings into the pot.

After the water in the pot boils, add chicken essence and a small amount of salt, then turn down the heat and simmer over medium heat. After about half an hour, open the lid and use chopsticks to take a look. Prick it. If it can penetrate into the mutton, it means that the lamb scorpions are cooked. At this time, turn the fire to low and stew slowly. It will take about an hour. Then turn the fire to low and cook again. After stewing for about an hour, it will be ready to eat.

Production experience:

1. Add less salt at the beginning, because if the taste is bland when eating, you can add more salt. If you add too much salt at the beginning, The meat will not be easily cooked.

2. Putting lamb leg bones in the pot for stewing lamb and scorpion can make the taste of lamb and scorpion more delicious.