When you are full of wine and food, go home first and sleep beautifully. Wake up refreshed, energetic and refreshed after exercise.

Xia Long called in advance, hung up the phone in the private room of Dingdong Laishun, and said helplessly: "Hey, now they are all franchise stores, and the level is getting worse and worse." If you want to eat the authentic meat, you have to go to the main store of Dong'an Market in Wangfujing. ”

Johnson waved his hand, beckoned the two brothers to sit down and drink tea and chat, looked at Xia Hu, who was even more taciturn, and asked: "Don't be like a stuffy gourd all day long, shabu mutton is not your favorite?

Xia Hu was stunned for a moment, his poker face was finally a little embarrassed, he silently put his head back, and thought for a long time before he spoke: "Since I was a child, my brother came forward, so I ......"

"Don't talk nonsense!" Xia Long glared and scolded: "The boss asks you to say it, there are no outsiders, what are you grinding and chirping?"

Xia Hu smiled, picked up the teacup a little nervously, took a sip of tea, and said with a serious face: "You are a gourmet, I will say it casually, you can listen to it and it will be over." ”

Johnson leaned comfortably on the sofa, and it was rare to see that the ace special forces also had a nervous expression, which was very interesting.

"I think if you want to eat shabu mutton, first of all, you have to have a pure copper hot pot with charcoal, which must be the inside of the copper pot with tin hanging on it!"

"As soon as the water boils, I feel ...... when I look at the steaming heat and the slices of meat tumbling up and down in the boiling water, and listen to the sound of charcoal crackling and burning in the pot."

After speaking, Xia Hu couldn't help swallowing his saliva, which caused Johnson to laugh, yes, there is the potential of a foodie.

"The copper pot is here, the mutton must be chosen!" Xia Hu also grinned, hehe a few times, and continued: "We old Hutong people pay attention to not eating from time to time, and we don't eat roasted food in winter. ”

"Legend has it that in the early years, all the exquisite old restaurants have special sheep masters, and they go to Inner Mongolia and the sheep breeding base outside the mouth to select in the summer, and then transport them to the surrounding areas of the capital, and then fatten them after a month. ”

"It was almost in the tenth month of the lunar calendar that these shops engaged in the business of shabu mutton and roast beef began to flourish and were busy until March of the following year. ”

"Most of the mutton is selected for about two years, and 80-90 catties is the best. But to be honest, as long as it is not fat, fishy or old, and the taste is fat and tender. ”

"As for the choice of parts, look at your own taste, eat thin and choose the big three forks on the back legs, eat fat and tender and choose the upper brain of the back of the neck, eat crispy and tender texture, and cucumber strips on the back legs...... These are the most suitable parts for shabu-shabu. ”

Xia Hu took another sip of tea, and couldn't help but be nervous in the face of a professional gourmand like Johnson, for fear of saying the wrong thing, if he hadn't eaten shabu mutton since he was a child, he wouldn't say anything else.

"In fact, the mutton shabu, the copper pot with clear water, eats the quality of the mutton itself and the deliciousness of the condiments. The level of condiments also directly affects the level of the meal. ”

"I've also been to Inner Mongolia and Zhangjiakou, and I can eat particularly good native mutton locally, but only the important part of seasoning, I always feel a little bit worse!"

"That's right, it's worth encouraging!" Johnson applauded and said with a smile: "It seems that the ace bodyguard also has the potential to be a foodie, and he will vigorously cultivate it in the future." ”

Xia Hu's old face was flushed, and he hurriedly said a few polite words, and Johnson looked at his watch and said, "After listening to you, I really can't wait." ”

stood up and said domineeringly: "Follow me in the future, eat fragrant, drink spicy, don't say anything else, the food is full!"

"Let's go!"

Go straight to Wangfujing, come to the lively Dong'an Market, park the car, go shopping casually, buy a bowl of 45 hot and sour noodles, take the first bite, and throw it directly into the trash.

Gargling your mouth, since the change of identity, the taste has become more and more delicate. Especially on the tongue, the taste cells seem to have sprung up, full of vitality, as long as you think of food, jubilation, more than seeing a peerless beauty.

Sighing secretly, it seems that he is really a foodie in his bones, no way, eat!

Tang Hong is not there, and she has no desire to shop, she walks around casually, there are beauties everywhere, and she is also eye-catching, and she is in a good mood.

Finally boiled to the meal, went straight to Donglaishun, entered the private room, looked at the bright copper pot on the table, like an antique, thick pulp, and in a few hundred years, it is definitely a cultural relic.

One cup of water, two or three green onions and ginger.

"Upper brain, loin, grinding crotch, each with three plates of ......"

"Ingot meat, cucumber strips, first two plates ......"

The shopkeeper knew that it was an old customer at a glance, and took the initiative to recommend: "The big three forks and small three forks that just entered the store today, do you want to try them?"

Johnson's eyes lit up and he said with a smile: "Good luck, they all come to three plates, and so is mutton tendon." ”

The shopkeeper wrote down that twenty plates of meat are really a lot, but looking at the posture of the three people, they are definitely foodies, so they didn't say anything and served them directly.

Shabu butcher shops, the scale is large and small. Almost all large stores have special supply channels, and Inner Mongolia sheep account for the largest proportion. Some chain stores even have their own farms, bringing in high-quality sheep breeds from other places and raising them themselves.

Even if it is a family workshop, the source is a Muslim butcher shop in the city, and the quality is reliable. Because of their faith, the mutton sold by the Muslims is the most reliable, and conscientious merchants will choose to go to the HM district to purchase mutton.

Soon a plate is served on the table, the so-called sheep brain, located behind the sheep's neck, the tender and lean meat is wrapped in a circle of white fat, which is highly recognizable, and the taste is tender after shabu.

The tenderloin is located on the back side of the sheep's backbone, and the flesh is slender in fiber, with almost no oil splashes, and the taste is dry and woody.

The grinding crotch is located on the buttocks of the sheep, and the ratio of fat to lean is three to seven, which makes it fat and soft to eat. Ingot meat is lamb tendon, lean meat, chewing is full of toughness.

Cucumber strips are treasures, and the inside of the hind legs of the lamb, although almost all of them are lean meat, the taste is the most tender, and it melts in the mouth.

The small triprongs are located above the front legs, fat and thin, fat and moist, thin and tough, rich in layering. The large triprongs are above the hind legs, and the proportion of fat is very large, and the taste is fatty.

Mutton tendon is near the ribs, belongs to the waist fossa meat, and there is a circle of white fascia around the periphery, which tastes crisp and tender, and the taste is very special.

After reading it, Johnson nodded secretly, worthy of a century-old store. The best lamb to eat should be fat and thin, lean and fat, similar to cucumber strips, which are all thin and still tender, and there are very few.

When the meat cutter goes under the knife, he must adjust it according to the condition of each piece of mutton, and cut the mutton with the best taste according to the texture distribution of the meat.

If the mutton slices shaved out by the machine, no matter what the part, are all shaved into thin slices, the meat tissue will be destroyed by the machine, and it will not be formed when it is sized.

After finishing the dishes, the shopkeeper picked up a plate of cucumber strips and displayed: "Let's come to the east to cut the fresh mutton, treat the blood water in advance, when the master goes to the knife, if the blade hangs blood water, the mutton must not be even." ”

"The mutton that has faded out of blood and water will not dissolve the blood water if it is put on the plate for a long time, and there is no sour smell and no foam after it is put into the pot. ”

After speaking, he raised it high, and turned the plate over suddenly, and the meat was firmly stuck to the plate, hanging in the air, and not dripping!

Johnson smiled slightly, it seems that there is no less performance, and the jargon is called standing. The mutton cut by the machine is often frozen without the blood drainage, and after thawing, a pool of blood water is precipitated, and the mutton is put to room temperature, and there will be an unpleasant sour smell.

Hand-cut lamb has a certain thickness, and the gravy can lock in it. The texture fibers can also retain coherence, and they will not loosely break when blanched.

Especially the upper brain, which is not cut according to the texture at all, and the extremely thin piece of the upper brain is put into the pot and disappeared in an instant.

The shopkeeper left, picked up the chopsticks, picked up the cucumber strips, and ordered, "What are you waiting for?

Gently put it into the copper pot, boiling water, just four or five seconds, put it in your mouth, the mutton turns into soup, scalding the tip of your tongue, enjoyable!

In fact, in the early years, the bottom of the shabu-shabu pot was not a clear soup with little water, but was made of broth. Later, in order to compete for customers, Muslim restaurants proved that their mutton was of better quality through clear soup and shabu.

Good meat with clear consommé.

Good mutton, soaked for an hour, there is no foam. Inferior quality mutton, after entering the water, the pot surface is immediately piled up with a layer of dark gray foam, and the more you boil, the thicker the foam, the higher the purine, and the taste is not refreshing.

I tasted it again and exclaimed: "It is worthy of the mutton outside the mouth, and the texture and the clear soup complement each other." From Zhangjiakou to Jining, the mutton in that area is rich in intramuscular fat, and the intermuscular fat is suitable, which can be called long-lasting, tender and juicy. ”

Johnson smiled: "I couldn't eat such good mutton before, so I figured out a set of ways to make up for it." On the last plate of sheep's tail oil, first put the pot to moisten the soup, wait until the soup base is fattened, and then rinse the meat in the order of fat first and then thin, which is better than nothing. ”

Pick up the ingots meat, dip the sesame sauce in front of you, and put it in your mouth, as if you have come to the prairie. The sky was as blue as a jewel, and it was so clear that it could be seen through, and the white clouds and the piles of sheep echoed each other, inhaling the cool, grassy air.

The sky is vast and the wilderness is vast,

The wind blows the grass and sees the cattle and sheep low.