its cuisine
Muslim.
Basic features
Features: A traditional Beijing halal dish, characterized by its shape like preserved apricot, bright red juice, soft meat, sweet as honey and slightly sour aftertaste.
the technology
uses lean meat from sheep hind legs or tenderloin as the main material. First, remove the ribs from the lean meat, cut it into slices 5 cm long, about .3 cm wide and .5 mm thick, and mix and size it with yellow wine, sweet sauce, salt and dry starch. Heat the pot with a strong fire, add oil until the mutton slices are six-ripe, and quickly disperse them with chopsticks. Fry for about ten seconds. When the meat is grayish white, remove it and pour it in a colander to drain the oil. Leave a little oil in the original pot, pour in white sugar, ginger juice, soy sauce, Shaoxing wine and balsamic vinegar, humidify starch and burn it into thick juice, then pour the mutton slices over several times to make the marinade tightly wrap the meat slices, and pour in sesame oil. It looks like honey, brown, red and shiny, sweet and tender, and it is very popular.
Practice
Ingredients:
15g of clean lamb tenderloin, 4g of sugar, 5g of sweet noodle sauce, 1g of soy sauce, 3g of vinegar and cooking wine, 25g of wet starch, 1g of ginger juice, 1g of sugar color, 6g of sesame oil and 5g of peanut oil.
Method of making:
Mutton is cut into thin slices with a length of 3cm and a width of 2cm, and ginger juice, sugar, soy sauce, vinegar, cooking wine, white sugar and wet starch are evenly mixed with 15g, so as to make a sauce. When the peanut oil is burned to 7% heat, put the sliced mutton into it and quickly disperse it. When the sliced meat turns white, pick up the oil and filter it. Put the wok on the fire, add sesame oil to heat it up, pour in the smooth sliced meat and sauce, stir fry quickly until the sliced meat is covered with sauce, and pour in sesame oil.
Legend
"Tara is like honey" is a traditional famous dish in Shanghai, which was first spread from the Qing court. It is said that during the reign of Empress Dowager Cixi, a chef in the imperial kitchen cooked a dish with fine mutton, sweet noodle sauce and white sugar, which was ruddy in color, soft and tender in texture and sweet as honey. Cixi liked it very much after eating it. When asked about the name of the dish, the chef couldn't answer. Later, Cixi praised: "This dish is sweet and delicious, and it looks like honey." As a result, "flying like honey" has become the proper name of this dish, which has been passed down to this day and become a famous dish.