Chapter 899: The Real Laodidu Mutton Soup
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Laodidu's mutton-shabu-shabu uses a copper hot pot with an integrated boiler. This shop still maintains this style, rather than the modern electric pot, with a red copper vertical pot body and a conical stove in the middle. The Chimney Fool also has an iron clip for controlling the hot pot.
The copper pot has excellent thermal conductivity, the heat of the charcoal fire is quickly and evenly transmitted, the water next to the stove quickly evaporates, making a sizzling sound, and the soup base is churning like waves. Xia Yu put in two pieces of mutton, always It can be cooked at the fastest speed, so as to achieve the effect of "shabu", and the taste of the mutton will be more tender and delicious.
This time, everyone chose the clear soup base, which is different from the heavy oil and spicy bases of other hot pots. Laodidu’s mutton-boiled meat is made of boiled water, a little ginger, scallions, mushrooms, wolfberry, and jujube. It's all about the bottom of the pot.
"I said, why do you choose clear soup?" Lu Ning really didn't understand this. Isn't the better the soup base, the more delicious it is?
"Haha, I know this." Lan Sheng, who has been looking at Xia Yu in a silly manner, finally spoke up this time: "The more high-quality mutton, the more simple and extremely simple clear soup is needed to bring out the deliciousness of the meat itself. , the lightness of the clear soup, and the freshness of the mutton, the two do not compete or compete, and are harmonious and unified.”
It was rare for Lan Sheng to say something so reasonable, but it surprised Lu Ning: "Yes, you still know this."
Lu Ning praised, and Lan Fei and Xia Yu also gave them an admiring look.
"Of course, brother-in-law, you don't know that most of the sheep we eat in the imperial capital are lambs from Inner Mongolia, with moderate fat content, tender and odorless meat, and a lamb from Inner Mongolia has only 100 percent of the meat that is really suitable for rinsing. Forty, upper brain, trident, grinder, tenderloin, tendon, cucumber strips, one head, and mutton tendon. The meat in these places is relatively tender, thin but not firewood, fat but not greasy, and different parts have a fat and thin texture. They have very different tastes.”
"Ha, I didn't expect this mutton to have so many ways." After speaking, Lu Ning picked up a piece of mutton and observed it carefully. Sure enough, just as Lan Sheng said, the mutton was relatively tender, lean and not too thin. Chai, fat but not greasy, with red and white, looks very pleasing to the eye.
"Haha, Lu Ning, it's more than that. Do you know why I like to come here to eat mutton soup? Let me tell you, the boss here pays attention to this meat, which needs to be treated with acid and cut into slices the day before it is eaten. After that, the meat will be cleaner and firmer, and it will be easier to cut." After Lan Sheng, Xia Yu also told what she knew.
"Also, cutting fresh mutton is also a technical work. It must be cut by shredding. The thickness of each slice is between 0.9 and 1.2 mm. It can't be done, in the past, the boss could, but now it seems that the boss is a successor." Xia Yu said, and then picked up a piece of mutton and put it into the pot.
"Yeah, these are all very important. The cut meat is put into a plate, and it is considered qualified if it doesn't fall off. This is a standard for testing the quality of the meat." Xia Yu made the final conclusion.
Lu Ning really didn't know that there was so much attention to this mutton-boiled mutton. However, he tried it according to Xia Yu's words. Sure enough, he turned the plate upside down as Xia Yu said, and the mutton turned out. It doesn't fall off, but sticks tightly to the plate.
"By the way, there is one more thing, Laodi used to cook mutton, that is to put a lot of effort into the dipping sauce, sesame sauce, leek sauce, rotten meat are the three major Beijing flavors, together with shrimp oil, oil consumption, chopped green onion, coriander, oil Fried peppers, colorfully placed together, are a carnival of taste.”
Well, Lan Fei, Xia Yu, Lan Sheng, everyone added a few words, which is a good lesson for Lu Ning.
At this moment, Lan Fei had already prepared the sauce for Lu Ning,
Lu Ning took it with a smile. At this time, Lan Fei's actions gave Lan Sheng an inspiration. This guy immediately prepared a plate of dipping sauce as his old sister did, and wanted to hand it to Xia Yu.
"Uh, thank you, our little Sheng has grown up and can take care of people, but I don't like coriander." Well, in the end, Lan Sheng's action ended in failure.
However, in the eyes of Lu Ning and Lan Fei, this action is still good, at least, this guy doesn't look as silly as before, doesn't he? Well, you just have to take the initiative, don't take the initiative, how can you let others know your thoughts, especially for Xia Yu, what is missing the most right now is caring. A like.
"Come on, try my mutton." Lan Fei brought her mutton to Lu Ning's mouth, but Lu Ning was not polite. After taking a sip, he frowned.
"Ha, Lan Fei, I feel that the mutton you cook is different from mine. It's obviously the same mutton?" Lu Ning was a little puzzled.
"Of course, how to cook this mutton is also a university question. The gluttons in the imperial capital often cook a few pieces of sheep's tail first to make the soup more delicious. You see such a pot bottom, is it you? The color is different?" After saying that, Lu Ning came over to take a look, indeed, the soup base like Lan Fei was slightly yellowish.
"When did you rinse the sheep's tail, why don't I know?" Lu Ning glanced at the bottom of the pot, and sure enough, a few pieces of sheep's tail were lying quietly at the bottom of the pot.
"Well, I put it down and cooked it as soon as it came up. How about it? It's a lot more fragrant." Lan Fei smiled and stuck out her small fragrant tongue, looking very cute.
"Also, when rinsing the meat, use chopsticks to gently shake it in boiling water, three times to the left and three times to the right, until the meat is cooked. At this time, the mutton is the most tender." Xia Yu also reminded Lu Ning to come to Xia Yu's side again. Sure enough, there was a layer of yellow oil floating on the water on Xia Yu's side. Like Lan Fei, the bottom of the pot had a few pieces of sheep's tail. .
Lu Ning tried according to Lan Fei's instructions, put the sheep's tail down, and soon butter came out. At this time, Lu Ning picked up a piece of mutton, shook it gently in the boiling water, left three times and right Three times, rinse it into baking powder, dip it in the sauce, and sure enough, the taste is much better than before.
Okay, it seems that I used to eat mutton for nothing. At this moment, a few people didn't say anything.
"By the way, how can you cook mutton without drinking alcohol? Do you want some white?" Lan Sheng suddenly asked, in fact, this person is a drunkard and not drinking, tsk tsk, he has to rely on wine for courage.
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