Autumn fragrant delicious mutton mutton is made of this new Huzhou-crycry

The delicious lamb made in Huzhou was made in the morning. At 4:30 in the morning, Li Qihang, the owner of the mutton restaurant, opened the door of the shop. At this time of day, diners are waiting outside the door, waiting for the first hot mutton. Autumn wind rises, mutton fragrance. In Huzhou the new year after the fall of Deqing, ushered in the season to eat mutton. There are more than 50 big and small shops for mutton management in the whole town, and 100 of them are estimated to be mutton sheep every day. The new year at the end of September 15th to eat mutton is the Mid Autumn Festival, early trickling rain, but the rain did not stop the enthusiasm of mutton diners. 4:30, Mao appeared in the new town of Ningxia road Li eldest lamb shop. "Autumn eat mutton" old set of "ah, for hundreds of years are like this." In the opinion of Mr. Mao these really old gluttonous, mutton is the most delicious mutton pot jie. Jie pan mutton also called Kaiguo lamb, opened the lid, water vapor, braised mutton overnight glistening, authentic soup. Choose a piece of leather with the lamb, and then let the owner to cut some can, sheep, sprinkle chopped garlic and red pepper leaves. Do not move chopsticks in a hurry. Eat mutton is a ritual thing, right "open" is in a leisurely manner to a cup Black Tea, pour a cup of Yellow Wine. The alcohol and mutton smell of yellow rice wine collide between teeth. Eat about the same time, with the soup noodles are on the table. If you haven’t finished eating mutton, diners altogether into the noodles, then the snoring underground belly. In fact, the evolution of the autumn to eat mutton diet culture constantly. You will find that the business of mutton shops blossom everywhere, the original over the mid autumn national day to hoe the delicacy, now get all the year round. Price is not a factor for diners to consider. Mutton has always been a civilian delicacy, and prices fluctuate with the market. The most expensive year, each sheep dumplings sold 27 yuan this year, the price dropped to 20 yuan. In the view of Yindu Hotel cooked mutton chef Shen Yongmei, a lifestyle change is the main reason for the evolution of culture with mutton. Mao said: "mutton eating fever, now do not do manual labor, eat one or two times a week, eating in the air conditioning hiding, so little impact." It is delicious because of ancient Li Qihang 65 years old this year, roast mutton trade is 26 years ago with local chefs king A De school. "My master saw that my family was poor, so he accepted me as a close disciple." Inheriting the taste of more than 20 years, capturing the stomach of many diners, Li Qihang was affectionately called "Ah Da"". He went to the shop to eat mutton noodles too early, around 8 in the morning every day sold out. Not only is the boss Lee mutton shop, like soup noodle, Xian Tan yuan pine mutton, Xian Tan farms south of the Ming mutton shop, Jianming mutton shop, every morning are also full of customers. There is a saying, new mutton is delicious because of the ancient, is it really? "There is what the ancient ah! That is, the ratio of the seasoning, the specific amount is not so accurate, practice makes perfect. Like 50 kilos of sheep today, I’m going to put a half and a half of salt." Li Qihang said that the most important thing is to cook the lamb, and the length of the heating and the age of the sheep. The old sheep cooks for a long time.

秋风起羊肉香 美味的湖州新市羊肉是这样炼成的 凌晨4点半,羊肉店店主李齐行打开了店铺的门。每天这个时候,早有食客守在门外,等待第一口热腾腾的羊肉。秋风起,羊肉香。在湖州德清的新市,每年入秋之后就迎来了吃羊肉的旺季。全镇经营羊肉的店铺大大小小有50多家,每天消耗的肉羊保守估计有100头。新市羊肉一年吃到头9月15日是中秋节,一早淅淅沥沥地下起了雨,不过这雨并没有阻挡食客们对羊肉的热情。4点半,毛先生便出现在了新市镇宁夏路的李老大羊肉店。“入秋吃羊肉是‘老古套’了呀,几百年来都是这样。”在毛先生这些真正的老餮看来,羊肉最好吃的莫过于揭锅羊肉。揭锅羊肉也叫开锅羊肉,揭开锅盖,水汽氤氲,焖了一夜的羊肉泛着光泽,汤底原汁原味。选一块带着皮的羊肉,再让老板剪一些羊肚、羊肠,撒上切碎了的大蒜叶和红辣椒。一上桌,不急着动筷子。吃羊肉是一件有仪式感的事情,正确的“打开方式”是慢条斯理地泡上一杯红茶,倒上一杯黄酒。黄酒的醇、羊肉的香,在齿间碰撞。吃得差不多的时候,加了羊汤的面条被端上了桌。若是羊肉还没吃完,食客会一股脑儿地倒入面里,然后呼噜呼噜地下了肚。事实上,入秋吃羊肉的饮食文化在不断地演变。你会发现,经营羊肉的店铺遍地开花,这种原来过了中秋、国庆才能一饱口福的美食,现在一年到头都能吃得到。价格不是食客们考虑的因素。羊肉一直以来都是平民美食,价格随市场浮动。前年最贵,每份羊饺卖到了27元,今年价格回落到了20元。在银都大酒店烧羊肉的厨师沈永妹看来,生活方式的改变是羊肉文化随之演变的主要原因。毛先生说:“羊肉吃了发热,现在不做体力劳动了,一个礼拜吃个一两次,吃完在空调里躲着所以影响不大。”好吃是因为古方吗李齐行今年65岁了,烧羊肉的手艺是26年前跟当地名厨王阿德学的。“我师傅看我家里穷于是收我做了关门弟子。”传承了20多年的口味,俘获了不少食客的胃,李齐行被他们亲切地称呼为“阿大”。去他店里吃羊肉面得赶早,每天早上8点左右就卖完了。不光是李老大羊肉店,像仙潭老汤面馆、元松羊肉、仙潭菜场南面的兴明羊肉店、建明羊肉店等,每天早上也都是顾客盈门。有一种说法,新市羊肉好吃是因为有古方,真的是这样吗?“哪儿有什么古方啊!就是调料的配比,具体放多少也没那么精确,熟能生巧。像今天两只50斤重的羊的量,我要放一包半的盐。”李齐行说,烧羊肉最重要的是火候,而火候的长短又和羊的年龄有关。老羊煮得时间要久一些,嫩羊则要短一些,不然就达不到酥而不烂肥而不腻的口感。一听到记者的问题,沈永妹笑了起来:“我在银都做了十多年了,之前自己在东栅平桥开羊肉店,一直以来都是土法烧制。调料就是家里常见的盐、糖、酱油这些。食客觉得好吃,大多是因为羊肉吃得热乎,新鲜不隔夜。”沈永妹也提到了火候:“现在有一些店铺开始用蒸汽来烧羊肉,但我们还是坚持用桑柴来烧。相较于蒸汽,用柴火烧,火候更容易控制,烧出来的汤汁也更浓稠。”新市羊肉是这么烧的新市羊肉怎么烧?第一步是选羊肉。羊肉最好选农家用草料喂养大的湖羊,肉质相对更加结实。李齐行说,学烧羊肉,最重要的就是学选羊。一般烧羊肉有经验的厨师,都能通过羊头来辨别羊的年份。羊选好了,再按照羊肉的纹理,切成手掌大小。第二步是配料。李齐行烧羊肉的时候有个习惯,要把所有的调料都放在灶头上。“配料要一次下完,要是太忙落了一样,羊肉的口感就变了。”记者看到要用到的配料有黄酒、老抽、盐、味精、冰糖、白糖、生姜、小茴香、红枣。沈永妹做土烧羊肉也用这么些调料。不过这几年,银都大酒店在羊肉口味上精益求精,不断改进配方。在酱油的选择上,除了老抽,还要放日本鲜酱油和海鲜酱油;在糖的选择上,除了白糖、冰糖,还要加入云南黑糖和麦芽糖。羊肉、配料都收拾妥当,便可以开始烧了。把水烧开,把羊肉下锅,去浮沫。浮沫去净,依次加入黄酒、盐、冰糖、白糖等所有调料。下完调料之后,再放焯过的羊下水和羊脚。羊脚容易熟,要放在面上。原以为这时候要盖锅盖了,没想到李齐行和沈永妹都用上了笼子,这是一个用竹子制成的圆框。沈永妹架好笼子,在笼子外围用长条的布围了几圈,还在羊肉面上盖上了瓷盘,最后盖上锅盖。沈永妹解释:“用笼子是为了防止汤汁潽出来,盖磁盘是确保每一块羊肉都能被汤汁浸润到,这样煮出来的羊肉才够嫩。”大火烧开,小火再烧两个小时,最后用炭火的余温焖四五个小时。第二天早上,羊肉香气扑鼻,三四个小时就卖完了。相关的主题文章:

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