Composition of mutton in Haimen Mountain 1: As the saying goes, food is the most important thing for the people, and I have inherited this tradition of the Chinese nation. I'm delicious. I've tasted countless delicious foods. Among thousands of delicious foods in Qian Qian, one thing is absolutely delicious. Once you taste it, you will be intoxicated and unable to extricate yourself. Eat one like two, eat two like a pot! That smell, in one word: absolutely! It is the special food of Haimen: Haimen goat meat!
Haimenshan mutton is delicious! A large bowl of goat meat was served on the table, giving off an attractive fragrance and making people drool. Looking at the bowl again, the thick brown mutton juice drenches the delicious mutton pieces, giving off a bright luster, and the green vegetables surround the mutton, which not only brings a little green freshness to people, but also makes the mutton fat but not greasy!
Authentic Haimen braised mutton is very particular, not only paying attention to seasoning, but also grasping the heat. First, prepare all the materials, then pour the cleaned goat and mutton into boiling water with radish and red dates, blanch it to remove the fishy smell, then add a proper amount of oil into the pot, pour the mutton after boiling, then add cooking wine, stir fry for 10 second, and then cover the pot and stew for a while. When the cooking wine is partially dried, add other seasonings, pour in water and stew. At this time, the smell of meat will pervade the house, making people greedy and stupid. This cycle is repeated twice until the goat and mutton are neither tender nor old, while adding fresh vegetables and water, then stir-frying and stewing. When the hot air that symbolizes success gushes out, it is the time when the delicious goat mutton comes out of the pot.
Occasionally, I will try a piece first. Wow! As soon as goat meat enters the mouth, the wonderful feeling is filled between the lips and teeth, and it melts at the entrance. Often it's already in the stomach before it's tasted enough, which makes people want to stop. I really want to gobble it up. I remember once eating, as soon as I saw the braised goat meat on the table, I immediately picked up chopsticks, couldn't wait to pick up a piece and put it in my mouth, and chewed it. Just as I was intoxicated with the delicious mutton, I suddenly had a pain in my mouth and my teeth bit my tongue!
To this end, I also wrote such a doggerel: the lips and teeth are fragrant, and I can't stop. Drink too much. Watch your tongue. Haimen goat is famous all over the world! "
Haimenshan mutton component 2: Haimenshan mutton eating meat has become the norm. It seems that we don't care so much about chickens, ducks, fish, pigs, cattle and sheep-we can eat them all year round anyway.
However, in the impression of Haimen people, there is a kind of meat that can't be eaten in winter, and that is Haimenshan mutton. Few people can remember the hot braised mutton. As the weather gets colder and colder, these warm memories churn out from my stomach, making my heart itch and my mouth greedy.
Cold winter is the best season to eat mutton. According to the book, the yang of the human body is hidden in the body in winter, so it is easy to have cold hands and feet and poor blood circulation. Traditional Chinese medicine believes that mutton is sweet but not greasy, warm but not dry, and has the effects of tonifying kidney and strengthening yang, warming middle warmer and dispelling cold, warming qi and blood, appetizing and strengthening spleen. Therefore, eating mutton in winter can not only resist the cold, but also nourish the body, which is really a good thing to kill two birds with one stone.
There is little water and grass pollution in Haimen, so the quality of mutton is very good. The real Haimen goatskin is extremely thin, the meat is particularly fresh and tender, there is almost no fat under the skin, and it is all lean meat, and you can never get tired of eating it. Speaking of the classic Haimen braised mutton, there are many places to pay attention to, such as the temperature, accessories, ingredients and eating methods. Some old diners concluded that braised mutton was "chewy, crisp, crisp and delicious". I feel relaxed and happy after drinking a spoonful of fresh soup.
Have you ever thought about eating mutton in another way this winter?
In the past, Haimen people only ate local sheep with skins, and the cooking methods were monotonous. Although today, people are willing to try various fresh methods of mutton, the tradition of eating mutton "winter tonic" has not changed at all. Whether it's Western-style lamb chops with cheese, boiled mutton with curry and sweet potatoes, a big plate of spicy leg of lamb in Hunan cuisine, and tender mutton in clear soup in the north, in a word-delicious, warmer and stronger! Therefore, when you order mutton, the talkative chef will say, "I ate mutton today, so I believe you won't be cold when you sleep at night!" " "I remember when I was 5 years old, I tasted mutton for the first time. I ate several large pieces in one breath, and finally I barely stopped in my mother's scream. On the way home, I kept licking my lips. It seemed that I wanted more.
Listen to me. Are you drooling? Go and taste the delicious food on earth!
Haimen Mountain Mutton Composition 3: Haimen Mountain Mutton Our hometown Haimen is located in a land of geomantic omen, where the climate is pleasant, the environment is beautiful, the products are rich, the transportation is developed and the economy is prosperous. It is such a vibrant land, criss-crossing rivers, fertile land and abundant water and pasture resources that create Haimen's unique product-Haimen goat meat.
We have sea water in the north of Haimen and Yangtze River water in the south, so the grass growing in such a favorable environment is naturally rich. These tender grasses cultivate the unique delicious meat quality of Haimen goat: less meat flavor and uniform fat distribution. Whether it's braised or boiled in white, it's fat but not greasy and delicious. Its nutritional value is high, and the content of protein is much higher than other meats. According to the analysis, every100g of fresh mutton contains protein 1 1. 1 g, 28.8g of fat, 0.8g of carbohydrate and 3.07kcal of calories. Haimen goat is one of 76 protected breeds in China, with excellent wool, skin and meat quality.
Such delicious goat and mutton is naturally a very particular practice: not only should we pay attention to seasoning, but also grasp the heat. First, put the mutton into the pot, add the white radish pieces, take them out and wash them until the mutton becomes hot and fluffy. Then take out the oil pan, add two spoonfuls of oil, and when the oil is 70% hot, add seasonings such as onion, ginger and dried pepper to stir-fry until fragrant. After that, add the mutton and stir-fry for about five minutes until the mutton begins to soften slightly. Then pour in soy sauce, stir-fry and color evenly. Then pour in beer, add appropriate amount of rock sugar, and simmer 1.5 to 2 hours until the mutton becomes crisp and rotten. Finally, add salt and thicken the soup slowly with medium heat until the soup becomes sticky paste. In this way, a delicious dish is ready.
Recently, Haimenshan mutton was listed in the national list of livestock and poultry variety resources protection. Nevertheless, Haimen goat meat is not a rare treasure in the eyes of Haimen people. In the past, during the Chinese New Year, there was a mouth-watering smell of mutton in every household's house-during the Chinese New Year, every household had to kill sheep and eat meat. I still vaguely remember when my grandfather cooked mutton for me-
It was a cold winter, and my grandfather called the butcher who killed the sheep early in the morning. My grandfather called them to him and pointed to a sheep in the sheephouse. I know it will be our dish soon. The butchers skillfully tied and lifted the goat, and then moved it under the ginkgo tree by the door. At that time, I was too young to even look at killing a chicken and duck, let alone killing such a monster. I was so timid that I immediately ran back to the house to watch TV.
I don't know how long it took. I stuck my head out of the room to see how the sheep were killed, but I just stuck my head out and smelled a strong smell of meat. At this time, I also forgot the poor sheep. I went straight to the kitchen and saw my grandfather stirring something in front of the earthen stove in the kitchen. I didn't think much, so I rushed to my grandfather and said, "Grandpa (dialect), I want to eat from the pot!" " "Grandpa turned around when he heard this, touched my little nose with his hand, and said with a smile," All right, all right, little glutton. " As he spoke, he picked out a piece of mutton from the pot and put it in my mouth.
What a nice piece of meat! Rich in color, with skin and flesh. I feel fat but not greasy when eating. Just like eating super-Q fudge, the wonderful feeling immediately permeates between your lips and teeth. What a Haimen goat meat! It is really delicious! In the bleak winter, it is really beautiful to eat these delicious Haimenshan mutton!
Now, our conditions are getting better and better. As long as it comes to autumn and winter, the mutton that can't be eaten before the Chinese New Year will become a must-have food on the table of our people.
Dear friends, after listening to my story, you must be drooling over Haimen goat meat! I welcome you to my hometown Haimen, where I will treat you with delicious Haimen goat meat!