Chapter 899： ：The real Lao Imperial Capital Steamed Lamb

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The lamb-shabu in the old capital uses a copper hot pot integrated with a boiler. This restaurant still maintains this style, instead of the modern electric pot, the red copper-colored vertical pot body, with a cone-shaped stove in the middle, which is tall and tall. The chimney fool also has an iron clip used to control the hot pot.

The heat conduction performance of the copper pot is excellent. The heat of the charcoal fire is transferred out quickly and evenly. The water next to the stove evaporates quickly, sizzling, and the soup bottom is churning like waves. Xia Yu puts two slices of mutton. It can be cooked at the fastest speed, so as to achieve the effect of "shabu-shabu", and the mutton tasted more tender and delicious.

And this time, everyone chose the clear soup base, which is different from the heavy oil and spicy base of other hot pots. The lamb in the old capital is boiled water, a little ginger, green onion, shiitake mushrooms, wolfberry, and jujube. It's all in the bottom of the pot.

"I said, why use clear soup?" Lu Ning really didn't understand this. Isn't the better soup base, the more delicious it is?

"Haha, I know this." It is rare, Lan Sheng, who has been looking at Xia Yu stupidly, finally spoke this time: "The more high-quality lamb, the more simple to the ultimate clear broth is needed to bring out the deliciousness of the meat itself. , The light soup of the broth and the freshness of the mutton, the two are in harmony and unity.

It is 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 an admiring look.

"Of course, brother-in-law, you don’t know. Most of the lambs we eat in the Imperial Capital are lambs from Inner Mongolia. The fat content is moderate, and the meat is tender and tasteless. Moreover, the meat of an Inner Mongolian lamb that is really suitable for boiling is only 100%. Forty, upper brain, trigeminal, milled, tenderloin, tendon, cucumber strips, one head, and lamb tendon. The meat in these places is relatively tender, thin but not woody, fat but not greasy, and different parts are also due to the fat and lean texture. Different has a very different and rich taste."

"Ha, I didn't expect that this mutton still has so many doorways." As he said, Lu Ning picked up a piece of mutton and observed it carefully. Sure enough, as Lan Sheng said, this mutton is relatively tender and thin. Chai, fat but not greasy, with red and white colors, 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 lamb? I tell you, the boss here pays attention to this meat. The meat needs to be deacidified and cut the day before eating. Put it in a low-temperature place overnight and put the blood in it. After this treatment, the meat will be cleaner, firmer, and easier to cut.” After Lan Sheng, Xia Yu also said what she knew.

"Also, cutting fresh mutton is also a technical job. It must be cut into wire. Each slice is between 0.9-1.2 mm in thickness. It must be thin enough to transmit light, and it will be cooked as soon as it is rinsed. It couldn't be done. In the past, the boss could do it, but now it seems that the boss has someone to succeed." Xia Yu said, picking up another slice of mutton and putting it in the pot.

"Yes, these are all special. Cut meat, put it on the plate, and it won't fall off the other way is considered qualified. This is the standard that can test the quality of the meat." Xia Yu made a final summary.

Lu Ning really didn’t know that the mutton of this mutton-boiled mutton had so much attention. However, after trying it according to Xia Yu’s statement, it turned out that it was exactly what Xia Yu said. Turn the plate upside down, and the mutton is actually It didn't fall off, but stuck tightly to the plate.

"Yes, there is one more thing. The Lao Didu cooks lamb. It is a dipping effort. Sesame paste, leek sauce, and rot are the three Beijing flavors, plus shrimp oil, oil consumption, green onion, coriander, and fried chili. , Put together colorfully, is a carnival of taste."

Well, Lan Fei, Xia Yu, Lan Sheng, each of them added a few words, which is a good lesson for Lu Ning.

At this moment, Lan Fei had already adjusted the sauce for Lu Ning, and Lu Ning took it with a smile. At this moment, Lan Fei’s actions gave Lan Sheng an inspiration. This guy immediately adjusted the sauce as his old sister did. I prepared a dish of dipping sauce and wanted to pass it to Xia Yu.

"Um, thank you, we Xiaosheng have grown up and can take care of others, but I don't like coriander." Well, in the end, Lan Sheng's actions ended in failure.

However, in the eyes of Lu Ning and Lan Fei, this action is still good. At least, this guy doesn't have the silly look he had before, is he? Well, just take the initiative, not take the initiative, how can you let others know what you are thinking about, especially for Xia Yu, what is lacking most now is not just caring? Lie girls are afraid of harassing men. A thumbs up.

"Come on, try the mutton I've cooked." Lan Fei brought her own cooked mutton to Lu Ning's mouth. Lu Ning was not polite. After a bite, she frowned.

"Ha, Lan Fei, I feel that the mutton you rinsed is different from mine. It's obviously the same mutton?" Lu Ning was puzzled.

"Of course, how to cook this mutton is also asked by a university. The gluttons in the imperial capital will often cook a few pieces of mutton's tail first to make the soup more delicious. You see such a pot bottom, is it you? Is the color different?" After speaking, Lu Ning took a closer look. Indeed, Lan Fei’s soup base was slightly yellow.

"When did you shabu 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 on the bottom of the pot.

"Well, as soon as I came up, I put it down and cooked it, how about it? Does it smell a lot." Lan Fei smiled and spit out a little fragrant tongue, looking very cute.

"Also, when you cook the meat, use chopsticks and gently shake it in boiling water, three times to the left and three times to the right, and the meat will be cooked until it's floured. At this time, the mutton is the most tender." Xia Yu also reminded that Lu Ning moved to Xia Yu's side again. Sure enough, there was a layer of yellow oil floating on the water on Xia Yu's side. The bottom of the pot, like Lan Fei, had a few sheep's tails. .

Lu Ning tried according to Lan Fei's teaching and put the sheep's tail down. After a while, butter came out. At this time, Lu Ning picked up a piece of mutton and gently shook it in the boiling water, three times left and right. Three times, I rinsed it to the baking powder and dipped it in the sauce. Sure enough, the taste was really much better than before.

Yes, it seems that I ate the lamb in the past for nothing. At this moment, a few people didn't speak, and they filled their stomachs first.

"By the way, how can I cook the lamb without drinking? Would you like to have some white?" Lan Sheng asked suddenly. In fact, this one is a drunkard who doesn't mean to drink. Hey, he has to rely on alcohol to act as courage.

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