#秋日生活打卡季#
Lamb soup, a nutritious and mellow table delicacy, when a steaming, fragrant bowl of mutton soup is presented to you, I don't think you will resist it. On the contrary, you will be so attracted by it that you will not be able to extricate yourself!
Mutton soup is all over the country, due to the different tastes of each local region and customers, the characteristics of mutton soup are different, such as Shanxian mutton soup meat soup is white, mellow taste, Jianyang mutton soup is rich in soup and fresh, and the aroma is tangy.
However, today I want to talk about Inner Mongolia mutton soup, Inner Mongolia has a large land, beautiful scenery, suitable environment, and is very suitable for the growth of cattle and sheep. Therefore, the local residents make a living by grazing, and the most commonly eaten is naturally mutton soup.
Inner Mongolia mutton soup has a long history, mutton soup existed a long time ago, every morning, Inner Mongolia people drink a bowl of steaming mutton soup, suddenly feel warm, only have the energy to do other things. And this habit has been handed down.
Nowadays, many Inner Mongolians get up early in the morning and drink mutton soup the most, followed by their morning tea. However, one thing makes people curious: why is it so difficult to see Inner Mongolia mutton soup in other places? I couldn't figure it out.
Especially in the south, isn't it more difficult to see? It wasn't until a few days ago, when I went to Inner Mongolia and ate a local mutton soup, that I finally understood: why is it so difficult to popularize in the south? Specifically, there are these 4 reasons, let's take a look:
First, high-quality and sufficient ingredients are difficult to solve in the south
The ingredients of Inner Mongolia mutton soup are definitely different from those in many places, mainly local free-range goats or sheep. Whether they are sheep or goats, they eat savannah grass, which includes a variety of Chinese medicinal herbs.
Drink the water of the river, which is rich in minerals, so the lamb meat is of particularly high quality and has high nutritional value. But in the south, the supply of mutton soup ingredients is a big problem, and some people will even use it as shoddy.
Second, cooking is complicated and long, and southerners are reluctant to take the time
The cooking of Inner Mongolia mutton soup is quite complicated, from the selection of ingredients to soaking to cutting into pieces to the pot to adding ingredients to boiling, etc., each step of the process is tightly knit, and it is enough to test the chef's cooking skills. In addition, the cooking time is particularly long, at least four or five hours.
Imagine that in the south, where the pace of work and life is faster, how can they have time to make mutton soup, and how can customers have time to wait for mutton soup. In other words, southerners are reluctant to take time. Therefore, it is quite difficult for mutton soup to take root in the south.
Three, the flavor caters to the locals, but for that to cater to the southerners
I remember the last time I ate Inner Mongolia mutton soup, I inadvertently saw the chef adding ingredients to the pot, and I don't know what I put in it. Make a good mutton soup, its flavor is more special, take "original" to describe it, but it is actually acceptable.
It can be said that this mutton soup is tailor-made for the locals, and the taste is more suitable for the taste needs of the locals, but in other places and even in the south, customers are more picky about the flavor of the mutton soup, and it is estimated that it is difficult to cater to the southern customers.
Fourth, the mutton soup is rough in appearance, and southerners prefer to be exquisite
Anyone who has been to the south knows that no matter how much they eat or how little they eat, they have a lot of requirements for food, such as the appearance, it must be eye-catching, even if the taste is slightly lighter. Look at the Inner Mongolia mutton soup again, it looks very rough.
The lamb in it is almost always large, and most of the time the soup is rarely served as coriander or other side dishes. For southerners who pay great attention to quality, it may be unappetizing to look at, let alone drink. Therefore, it is difficult to put down roots here.
This is my superficial understanding of Inner Mongolia mutton soup, perhaps, the above views are insufficient, I hope netizens correct, welcome to leave a message.