Chapter 14 Yexue Fengmen Mutton Soup

Jin Yong loved Alexandre Dumas and used many plots in his works.The well-known prison story has a follower, and the unknown person has the same escape plot as in "Twenty Years Later" by stealing wine and bombing a boat.Regarding diet, there are the following examples.At the end, Tanglar was imprisoned and starved, and smelling the leather on which the kidnappers were lying, he could recall the "scallion fried beef" cooked for him by Chef De Nizo; The imperial chef came to make "scallion and pepper lamb". In private, beef is the favorite of the heroes of the Water Margin. The flower cake that pays attention to is also good fat, strong and strong; Qianlong, an emperor who wrote poems everywhere and loved to make up allusions to tease his courtiers, mutton is more elegant and tame.As for fried scallions, there is a lot of attention: Suppose you are hungry, a bowl of scallion fried mutton with fierce scallions or a bowl of warm and thick mutton soup, which one will seduce you more?

Therefore, mutton has neither personality nor personality.No personality, because the nature of this thing is sweet and warm, so it will not be studied by mermaids with raw fire and phlegm, and there are few girls who eat mutton and are allergic to seafood, almost disfigured, and then cry bitterly.Moreover, mutton can be eaten from the emperor's seat to the traffickers and pawns, unlike shark's fin and sea cucumber, which has great limitations.Personality lies in the fact that the mutton is easy to identify.Some of my friends have blunt mouths. When they eat pork, beef and dog meat, they often fight with their tongues and can’t tell the difference. However, the texture, smell and taste of mutton are clear and easy to distinguish. Modest and gentle gentleman meat.

When I was young, I often ate white-cut lamb. The local dialect is smooth, and it is called lamb.The white-cut mutton is very fragrant, and the taste of the meat is sometimes as crisp and smooth as foie gras, but it also has a slight sense of sparseness, and it is even better because the fat is frozen.A piece of white-cut mutton, smooth and cold and crispy to the bone, is a little bit like Zhizunbao's feeling of tossing and turning between the cold and beautiful green clouds and the charming purple clouds.Deli always sell white-cut mutton until the beginning of winter, and it is common for people to buy it with wine.It is obviously not suitable to serve with hot rice wine or cold beer. Usually white-cut mutton is smeared with chili sauce and served with cold white wine.Before and after the Chinese New Year, when you buy a bag of white-cut mutton, it can be frozen hard when you come back, and it can be chewed until your mouth is crisp and icy.Eating cold meat and drinking cold wine is full of cold fragrance, all relying on wine and meat to refresh oneself and ignite the fire in one's body.Therefore, in winter, eating white-cut mutton and drinking cold white wine with others will often cause the two people to eat a piece of mutton with cold hands, and their necks will shrink from the cold, but their faces will be as red as fire, and their tongues will be slurred.

Mutton is also very honest when making hot dishes, without twisting or offending.Frying, frying, cooking, roasting, everything is necessary, with radish and potatoes, it is like a generous meal that the diners never change.However, compared to a series of complex treatments such as braised pork buckles and chilling, the cooking of mutton seems to be much simpler, probably because the mutton itself is fresh, tender and delicious. Cosmetics and rings are enough to move people.Compared with borrowing dishes such as shark's fin, most mutton dishes are more divergent, and many side dishes are fake, trying to borrow the aroma of mutton. In "The Three Musketeers", Portos is invited to dinner by his stingy mistress, who cooks broad beans with a few sheep bones.Mutton is such a good thing that does not ask for it and gives it silently, and quietly renders it full of room temperature fragrance. It is indeed a gentleman's dish.Of course, its old man is not omnipotent, and he still needs others.When making mutton, ginger, angelica or licorice are indispensable, or the shallots are fried in high heat to suppress the smell of mutton.Lao She has mutton stuffed buns in the book, and talked about mutton and cabbage dumplings in the essay.I have never eaten the latter, but the former tastes fresher and juicier than pork stuffing.Kebabs are made with the domineering fragrance of cumin, just like a beauty wearing heavy makeup and shaking her sexy skirt, even the roughness is part of the sexiness.

Mutton is naturally beautiful, so it is most suitable for hibiscus in water.But once the white water is rinsed, the most taboo smell will appear like the legendary body odor of Yang Yuhuan.Tang Lusun said that the old Beijing ate mutton, which was brought in from outside the customs. Yuquan Mountain was raised, eating green grass and drinking spring water. It was like fasting and bathing.A time-honored brand like Donglaishun raised a bunch of meat masters during the Republic of China, who only worked for one season and earned a year's wages.When cooking mutton in Beijing, the slices of meat can be as thin as snowflakes.The styles of hot pot in China are different from place to place. There are many kinds of hot pot in Lingnan, such as Guangzhou snake hot pot. In one hot pot, there may be blended with northeast mushrooms, southwest snakes and southern bamboo shoots; Chongqing and Sichuan have hot pots, with hundreds of spices and peppers, all of which are fierce and gorgeous. The red color is like giving the mutton a petal bath.The northern hot pot is more atmospheric and simple. The mutton is boiled in a Beijing copper pot, and some flat tips, scallions, ginger slices, etc. are added to the water, but it is generally real water without fragrance. The mutton slices are dipped in sesame sauce for a natural flavor.In the northeast, shellfish are produced by the sea, and mountain delicacies are produced by the mountains, so some hot pots use shellfish and mushrooms to enhance freshness, but the overall taste is lighter than that in the south.If so, Chongqing hot pot is even better for those things that are tasteless and tasteful.However, mutton is naturally fresh and tender, so it's really a pity not to rinse it with white water.Once the white water is over, there will be a natural meat flavor without dipping the sauce.Cooking mutton is a craft. I have met enthusiastic friends to treat guests. I grabbed chopsticks and cooked more than a dozen slices for me. I told you to eat it quickly. Love is like meat but not meat, and it has not yet been boiled to wrinkle, so the texture is fresh and smooth, it is really an unforgettable meal.When eating mutton in Beijing, it seems that more attention is paid to the mutton itself. The specific parts of the mutton are Shangnaoer and Sancha, and the meat slicers are sharp and accurate.Senior Wang Dunhuang said that the lamb tenderloin cannot be used to make soup, because the tenderloin is tender, and it is too hard to be boiled with other mutton, which is a pity.

When I went to Chengdu and Suzhou, I had eaten Yuyang Shuangxian, and the shopkeepers all plausibly said that it was a specialty of the province.Inquiring about a senior mutton fan in Beijing, the person held up his glasses and answered: "Didn't it be invented by Yi Ya?"——Yi Ya, who cooked his son's offering in order to please Duke Huan of Qi, was a courtier, but he was indeed a famous chef. .It would not be surprising if it was really made by him. Originally, Chinese officials are quite talented. Cai Jing is good at calligraphy, and Jia Sidao knows crickets. It is said that fish and sheep are really delicious. It is understandable that Duke Huan of Qi indulged in it and forgot Guan Zhong’s will.

The mutton soup itself is the best in the world, the door is closed in the snow at night, and the hungry, the thieves sneak into the small shop, beckoning for a bowl of mutton soup.The owner lifted the lid of the huge bucket to reveal a steaming pot of soup, and took out several tablespoons of soup and large pieces of lamb chops.A large pot of soup is handed over, and a handful of green onion leaves are sprinkled in first, and the aroma will immediately burst out when the soup is hot.The steamed buns in Xi’an can’t be carried with me, so I often buy noodle cakes or naan instead, torn pieces and throwing them into the soup to float and sink.The mutton soup injects soul into the dry and hard noodles and urges them to revive. After calculating the time and waiting for the thick and fragrant soup to fill these cottage version of the steamed buns, take it out and eat it quickly before it loses the tendons of the noodles. Itchy back and sweaty forehead.Slowly picked up a piece of lamb chops, even the fat and thin strands of meat, tore and swallowed them, and poured down a big bowl of soup rumbling down my stomach. It is said that there were no sheep in Japan until the end of the 19th century. It is really pitiful to think about it. I don’t know the taste of mutton soup. I push the door and spit out the smell of onions and garlic. up.