Every time I eat instant-boiled mutton, I make small ingredients by myself and never buy them. Because I feel that my cooking is much more delicious than what I bought outside, and it is clean. I use a lot of ingredients in my cooking, so you can have a try if you are interested. Sesame sauce must be used for sesame sauce, and the selection of sesame sauce is very particular. You must buy pure sesame sauce. Many sesame sauces contain peanut ingredients, and the taste is not so mellow. Some pure sesame sauces are a little bitter to eat. That's because sesame is fried too much when grinding sesame sauce.

The seasoning used in old Beijing instant-boiled mutton is sesame sauce+leek flower+soy bean curd+Chili paste, but you will find that the sesame sauce prepared in this way is bitter, because mahjong itself is bitter and not fragrant at all. Why is this? Instant-boiled mutton is one of the most important foods in Hulunbeier, because Hulunbeier produces high-quality lamb meat, which is very suitable for instant-boiled mutton. The meat is soft and tender, not greasy and nutritious. Especially around the Mid-Autumn Festival, a large number of mature lambs are on the market, which is definitely a good season to eat mutton.

Chili oil, chopped green onion and coriander are indispensable green leaves, and others can be icing on the cake without robbing mutton of its original flavor! I'm talking about eating it yourself at home. I don't know about the outside. In fact, I didn't eat much delicious sesame sauce. I made sesame sauce, that is, sesame sauce, peanut butter, oil consumption, salt, sesame oil, balsamic vinegar, seaweed water (seaweed soaked water) and Chili oil (onion, ginger, onion refined oil, and finally fried Chili oil). )

Sesame paste should be mixed with sesame paste. Look at the ingredients list and it says peanuts and sesame seeds. That's right. Pure sesame paste is not delicious. I made sesame paste, that is, sesame paste, peanut butter, oil consumption, salt, sesame oil, balsamic vinegar, seaweed water (seaweed soaked water) and Chili oil (oil refined from onion, ginger and onion, and finally fried Chili oil. ) Because of this, it belongs to the Beijing rinse meat sequence, and the remaining 20% is a personal preference and a feature of each store. If ordinary people do it at home and think it is authentic, they will be happy.