Speaking of Mr. Liu Baoquan, the founder of the Jingyun Big Drum Liu Pai, the first thing that everyone thinks of is the art of quyi, but today Lao Fu wants to introduce to you that Mr. Liu Baoquan indirectly invented, which was born only a hundred years ago, but is facing a kind of food that disappears: fried mutton...
There are two versions of the legend about the origin of the fried lamb, which Lao Fu heard. And these two versions are related to Mr. Liu Baoquan's love to eat hot roast meat, version one is like this: After Mr. Liu Baoquan performs every day, he will go to a certain hot meat restaurant in Beijing to eat barbecue. The chef in charge of the barbecue pointed out that when Mr. Liu arrived, he roasted the lamb well, and Mr. Liu could eat the freshly roasted and delicious lamb when he arrived. It is said that one day Mr. Liu was delayed because of other things, and the barbecue master put the roasted lamb on the hot pot and heated it, and the people did not come once, and the people who were hot twice did not come... Waiting until the lamb was roasted with almost no moisture, Mr. Liu arrived and sat down to eat. At this time, the barbecue master just wanted to say: Hey, Mr. Liu, this roast meat is all burned, no, I have to bake you another one... Who knew that Mr. Liu Baoquan praised this almost roasted lamb, saying that he had never eaten such a delicious roast meat. The roast chef also tasted it and found that indeed the lamb that had been roasted almost completely lost in moisture was not only salty and unusual, but also had this special burnt aroma after protein dehydration, so the fried mutton became a Beijing halal dish;
Another version is much the same as this, that is, the statement about Mr. Liu coming late has been replaced by Mr. Liu being recognized by fans when he eats barbecue - in today's words, it is a road to meet fans. Fans and love beans a hot son to eat barbecue this opportunity must not be missed, that year there is no smart phone, so the fans pullEd Mr. Liu Baoquan a vigorous chat. Mr. Liu is also a person who loves fans, chatting with fans hot, forgetting the lamb roasted on the hot, when he thinks about it, he finds that the lamb has been roasted without moisture - burst paste, and the story behind it is almost the same...
Regardless of which version, it is certain that this famous food was indirectly invented by Mr. Liu Baoquan. This fried lamb is made of lamb tenderloin or leg meat, cut into thin slices, in the pot constantly stir-frying - the old Beijing diligent master pipe bursting mutton this cooking method is called "㸆", the mastery of the heat is to make the meat produce a "merrier" reaction, but it is not like frying steak once in place, repeatedly sautéing causes the onion to enter the coking state, the meat dehydrated after inhaling the taste of onion and garlic is very sufficient, but can not rely on the meat to scatter, to eat charred but not paste, crisp and not scattered, there are onions without seeing onions, That is to say, eat until the onion is fragrant and can not see the onion type. Mix a handful of coriander on the table, eat it alone or add a sesame cake, let alone have a lot of fun...
Why does Lao Fei say that this food, which was only born for a hundred years, is about to disappear? It's because our current pace of life is not in line with the craftsmanship of this dish. To make this burst paste, just from the top of the pot to do it, there is no 40 minutes to make this dish - this is a dish that can never be saved. Generally a chef makes this dish and other chefs have produced four dishes, even if the guests have the patience to wait, the hotel that pays attention to the turnover rate may not be willing to spend such a long time to make a dish. When he saw this dish on the menu in some restaurants in Beijing, he was disappointed after tasting it – the process that originally took time to rely on slowly was changed to deep-fried by the current chef in pursuit of speed and efficiency. Originally, this dish was to use a low heat and time to slowly evaporate the water in the meat dry at the same time so that the fat and protein changed little by little during the process of slowly leaning on the ground, so the fried lamb was fragrant and not greasy. And frying is only to scorch the skin of the lamb, the moisture and protein and fat of the meat are locked, and the frying increases the content of the oil, not only is it not fragrant, but also greasy! This is not a burst of lamb at all, it is a slice of oiled meat... If it is not the old glutton that has eaten the authentic and pure fried mutton, if it is eaten in the so-called big restaurant, it is difficult for the old glutton to hook up the popped mutton and food...
Two days ago, Lao Fu chatted with an old foodie in Beijing, lamenting that while the times have brought us convenience in life, there are many bits and pieces of life that have become more and more precious. Food is gradually being replaced by fast food, and our culture is gradually being replaced by "fast food"... Thanks for the text, it also helped us keep some things.
I am a glutton, an old glutton who loves to eat and likes to talk to everyone about food culture...