Winter food fireworks
Shabu mutton, this delicacy originates from the northern regions of China, especially in Inner Mongolia and Xinjiang. Its history dates back to the Yuan Dynasty, when the Mongolian people lived as nomadic herders, often grazing sheep in the steppes. In order to make it easier to carry and eat, they cut the lamb into thin slices, stew it in an iron pot, and then dip it in a special seasoning to eat. This way of eating is simple and delicious, and it has gradually spread and become a dish with strong regional characteristics.
The process of making mutton shabu is also quite distinctive. First, take high-quality lamb, cut it into thin slices, and then put it in hot water and cook it quickly. The key to shabu mutton is to master the heat, too much heat will cause the mutton to become old, too small will not be able to cook the mutton. In addition, the seasoning of shabu-shabu mutton is also its unique feature, which usually includes Sichuan pepper, green onion, ginger, garlic, etc., which can not only remove the smell and enhance the flavor, but also enhance the umami taste.
Shabu mutton is not only delicious but also nutritious. Mutton is rich in protein, fat, minerals and other nutrients, which has the effect of replenishing deficiency and aphrodisiac and dispelling cold in warmth. Especially in the cold winter months, savoring a bowl of hot mutton shabu can not only keep warm from the cold, but also nourish the body.
Nowadays, shabu mutton has become a representative delicacy in northern China, and is deeply loved by the majority of diners. At the same time, with the improvement of people's living standards and the integration of food culture, shabu mutton has gradually spread to all parts of the country and even to the world. It can be said that shabu mutton is a delicacy that integrates history, region and culture, and is worth savoring.