The Classic Old Beijing Flavor "roast Lamb"
by Large frying spoon
Favorite
Difficulty
Normal
Time
2h
Serving
2
In my childhood memories, there is a halal delicacy "Roasted Lamb" in Beijing. It tastes wonderful! Roasted mutton soup is also very expensive. When you buy two taels of roasted mutton and half a catty of old soup, when you get home, you will make a bowl of noodles by yourself, and pour the soup and chopped meat on the noodles. Excellent delicacy in the world. Eat it once and you will never forget it! From time to time, it will evoke your memories of the delicious food. The mellow old soup and the fragrant roasted mutton, full of fragrant mouth, will suddenly stimulate your taste nerves again, and the desire to eat makes you oily. However, I can't stop it! After sighing, after leaving the country, the taste of childhood 20 years ago has never been enjoyed anymore!
"Roasted lamb" with old Beijing sesame sesame biscuits, it is even more fragrant! Break the browned and crispy hot biscuits that have just been baked from the oven, put a few slices of roasted lamb inside, and bite them down. Wow, it's so incredibly fragrant, it's not an exaggeration to say that the gods of the match!
In the old halal shop a hundred meters away from my home, when you eat fragrant sesame cakes with lamb, you can always see that some elderly people take out two or two bottles of Xiaoergutou from their pockets. , A bite of biscuits with meat, and another bite of Erguotou, showing the look of satisfaction and enjoyment on his face. They ate the biscuits with lamb in their hands, and the onlookers swallowed their saliva unconsciously. Listen carefully, their throats will gurgle and make a slight noise. At this time, the people in the line will always shout impatiently, "Hurry up in front, give me two copies", ha ha , So greedy! This is my childhood memory!
The “roasted mutton” in Beijing has no taint at all, and some only have the word “fragrant”! Its method is very particular. Every day, first mix part of the old soup with the new soup, then use the low heat sauce for two to three hours, and then soak the sauced lamb in the soup for five to six hours, then remove and drain the soup. It is overheated and deep-fried, the purpose is to lock the soup and increase the aroma of the meat. When eating, use a knife to slice it. It can be eaten with biscuits or pancakes, and can also be eaten with meat and old soup noodles.
The blending of soup is the secret of the store. In fact, the ingredients are not very expensive, but the ratio of the compatibility and the heating time of the sauce will be good. The sauce soup must be blended with the yellow sauce of old Beijing, plus a few spices such as cinnamon, star anise, amomum, grass fruit, fennel, tangerine peel and so on. The old soup is the soup that has been sauced more than twice, called the old soup, and a quarter of the old soup is added to the new soup every day.
In the past, green onions were generally not enlarged when sauced meat. The green onions will make the soup sour, making the old soup not easy to store for a long time. Therefore, only old ginger and spices are put in the soup. The key is to control the proportion of various spices, and the amount should not be too large. The taste of the soup should be fragrant and not too strong, so that the stewed soup is delicious and the old soup will be more mellow! For example, the time-honored Yueshengzhai and several old shops that specialize in roasting lamb all do this.
If you cook lamb at home, it’s not necessary. In order to increase the flavor, it’s okay to put some green onions. There is also a refrigerator at home, so you can use clean ones."
"Roasted lamb" with old Beijing sesame sesame biscuits, it is even more fragrant! Break the browned and crispy hot biscuits that have just been baked from the oven, put a few slices of roasted lamb inside, and bite them down. Wow, it's so incredibly fragrant, it's not an exaggeration to say that the gods of the match!
In the old halal shop a hundred meters away from my home, when you eat fragrant sesame cakes with lamb, you can always see that some elderly people take out two or two bottles of Xiaoergutou from their pockets. , A bite of biscuits with meat, and another bite of Erguotou, showing the look of satisfaction and enjoyment on his face. They ate the biscuits with lamb in their hands, and the onlookers swallowed their saliva unconsciously. Listen carefully, their throats will gurgle and make a slight noise. At this time, the people in the line will always shout impatiently, "Hurry up in front, give me two copies", ha ha , So greedy! This is my childhood memory!
The “roasted mutton” in Beijing has no taint at all, and some only have the word “fragrant”! Its method is very particular. Every day, first mix part of the old soup with the new soup, then use the low heat sauce for two to three hours, and then soak the sauced lamb in the soup for five to six hours, then remove and drain the soup. It is overheated and deep-fried, the purpose is to lock the soup and increase the aroma of the meat. When eating, use a knife to slice it. It can be eaten with biscuits or pancakes, and can also be eaten with meat and old soup noodles.
The blending of soup is the secret of the store. In fact, the ingredients are not very expensive, but the ratio of the compatibility and the heating time of the sauce will be good. The sauce soup must be blended with the yellow sauce of old Beijing, plus a few spices such as cinnamon, star anise, amomum, grass fruit, fennel, tangerine peel and so on. The old soup is the soup that has been sauced more than twice, called the old soup, and a quarter of the old soup is added to the new soup every day.
In the past, green onions were generally not enlarged when sauced meat. The green onions will make the soup sour, making the old soup not easy to store for a long time. Therefore, only old ginger and spices are put in the soup. The key is to control the proportion of various spices, and the amount should not be too large. The taste of the soup should be fragrant and not too strong, so that the stewed soup is delicious and the old soup will be more mellow! For example, the time-honored Yueshengzhai and several old shops that specialize in roasting lamb all do this.
If you cook lamb at home, it’s not necessary. In order to increase the flavor, it’s okay to put some green onions. There is also a refrigerator at home, so you can use clean ones."
