Judging from the naming of "Sheep Scorpion", it is generally believed that during the Kangxi period of the Qing Dynasty, the Mongolian prince Naiman came back from hunting and passed by the backyard and smelled the aroma of the broth. It turned out that the people privately stewed the remaining sheep spines to satisfy their cravings. After the prince tasted the broth, he was full of praise. Because the sheep keel is shaped like a scorpion, he named this dish "Sheep Scorpion" and included it in Wang Fu's cookbook.
At first glance, the name Capricorn seems more reasonable than scorpion. The word "Jie" seems to be more related to the sheep next to it. "Jie" reminds people of "Capricorn" and is taller. However, looking up the dictionary's explanation of the word "Xie" really has nothing to do with sheep. Meaning of "solution": 1. Used of related ethnic minorities. 2. Castration. In other words, "Capricorn" means castrated sheep. Obviously, this explanation has nothing to do with the dish of sheep keel. So the traditional name "the sheep scorpion" is correct.
The first wave of eating sheep scorpions was probably brought up by Su Dongpo. Su Shi was banished to a remote place in Huizhou in his later years, where the market was sparse and commodities were scarce, and the whole town only killed one sheep every day. Su Shi was guilty at that time, and it was not good to show off and grab meat with local rich people. Therefore, we can only secretly instruct the person who kills the sheep privately and leave him a sheep spine that ordinary people despise. After taking it home, Su Shi cooked the sheep's spine, then poured wine on the bones, added a little salt and baked it with fire. When the flesh and blood were slightly burnt, the feast began. Su Shi picks minced meat among sheep bones all day, claiming to eat seafood, shrimps and crabs. Because Sue eats meat, it affects his friends around him. There was a popular saying at that time: people who are familiar with Su Shi's articles can eat mutton; Those who can't understand Su Shi's articles can only drink vegetable soup. It can be seen that Su Shi has a deep relationship with mutton.
"Sheep scorpion" has become a favorite dish on the table of ordinary people in winter since it entered the palace from the folk. After a long test of years, the people still have the saying that "it is better to eat pigs than cows, and it is better to eat sheep than cows". The practice of yangxiezi has been continuously improved to cater to the tastes of different people in the north and south. Yangxiezi white soup, with light taste and pure aroma, is suitable for people who don't like spicy food. When cooking, pay attention that scorpions have to soak for 2 hours to get rid of blood. In the process of blanching, pouring tea is also a coup to remove the fishy smell. The mutton scorpion in red soup is salty and spicy. The key is to prepare the ingredients: star anise, cinnamon, ginger, onion, fennel, fragrant leaves and persimmon pepper, fry them in an oil pan, and then simmer them in warm water for an hour, and the aroma is overflowing.
The debate about "sheep scorpion" or "sheep scorpion" has finally come to an end. This winter, I obviously ate a sheep scorpion once.
Mutton is warmed in winter;
Sheep scorpion, one of the maverick.
The most fragrant but close to flesh and blood:
"The meat is tender but not greasy.
The bones are soft but not slippery,
Soup is fragrant but not fragrant. "
Just like instant-boiled mutton,
It is definitely the best food and drink in winter.
Next to Linlin's kitchen.
Chinese restaurants love telling stories.
Sheep and scorpions are not exempt from customs duties.
All kinds of stories are similar in structure.
The plot is rich and frugal.
It's just that Kangxi Qianlong suffered,
As the spokesperson with the highest appearance rate,
I visited Jiangnan and explored Saibei.
Several pairs of broken shoes!
Say a thousand words, ten thousand words,
The smell of cooking is king,
In addition to the brand story that laughs off,
I'm afraid what can really keep customers is excellent products.
"Sheep scorpion", where?
Scorpion-from the position, it is the backbone of sheep, with tenderloin and spinal cord.
A part of the sheep keel can be seen from the cross section.
Like the word "ya" in Chinese characters;
And under the word "Ya", there is a small fork.
It has the shape of a scorpion, hence its name.
What's the story?
Tracing back to the source, the scorpion is not a precious thing.
Mutton brisket, mutton tendon, mutton chop, leg of mutton and even tail of mutton,
It's never the turn of this skinny sheep scorpion.
Old-timers who eat food, based on the principle of making the best use of everything,
After stewing the soup with water,
The bones found in this position have a special taste.
More importantly, the price is very high!
How to eat?
You can't be too gentle when eating sheep scorpions.
Sheep and scorpions are usually served in pots.
Reveal the heroism of eating large pieces of meat and drinking in a big bowl.
Eating meat is not enough. Suck the bone, suck the pulp and forget.
The best use is chopsticks.
Whether it's the bone marrow in the middle or the mutton on the bone,
When the bones are crisp and the meat is rotten, you won't miss it with a gentle poke.
How come?
After cutting the spine of the whole sheep according to the joint structure,
Clean it and boil it over high fire.
Before the water boils,
Zanthoxylum bungeanum, aniseed, tsaoko, angelica dahurica, fennel, cumin,
Add fragrant slices, nutmeg and cinnamon, and add fresh ginger slices and shallots.
It is best to put one or two red peppers together in the pot.
After the fire boils, simmer for 3 hours.
Finally, with the steaming heat, the scorpion can make a grand appearance.
After eating the sheep scorpion in the pot, a pot of fat soup must not be wasted.
Radish, vegetables, tofu and vermicelli are all popular supporting roles.
Throw it in and simmer,
Completely absorbed the soup,
These vegetables are more addictive than meat.
Rinse slowly around the stove, the soup is slightly boiling,
The hot air fills the air and the table is full of wine.
The best place in winter is to warm the stomach and human feelings.
As an authentic foodie living in Beijing, I am glad to answer this question.
Scorpion is actually the spine of sheep from neck to ass. Because it looks like a scorpion, it is named "Sheep Scorpion".
Sheep scorpion mainly includes red oil, braised pork, red soup, braised pork, boiled meat, hot pot and so on. It is suitable for family cooking, but it is more of a restaurant operation. There is a special Yangxiezi hotpot restaurant in Beijing. The restaurant with good business is full of customers all year round.
Generally, the hot pot restaurants of yangxiezi have diversified and subdivided single species of yangxiezi, such as large, medium and small pots, Yuanyang pots, red soup pots, white water pots, sheep scorpion hot pot, mutton chop hot pot, mutton tail hot pot, pairwise collocation, family photos (i.e., yangxiezi, mutton chop and mutton tail) and so on. With other hot dishes, cold dishes and snacks, in order to be diverse and convenient for diners to choose.
I'm from the south. Before I came to Beijing, I had no idea what a scorpion was. Today, in many cities in the south, it seems that no one runs this type of restaurant. I don't know if it is because of one side's soil, water and taste habits. Just like rice rolls, it's all over the streets in Guangdong, but it's hard to find in the north.
I hope the above answers can help you.
Scorpion is the backbone of sheep, also called girder. It's a long piece on the back of a sheep, from the neck to the ass.
Generally, the spine of sheep is ground meat, which is rich in bone marrow, so it tastes particularly fragrant.
My family is Hui nationality. I used to eat it when I was a child. Not many people ate at that time. It is very cheap. My mother bought raw food and cooked it herself. It's delicious. Now that there are more people eating, it is naturally expensive.
You can go to a market that specializes in beef and mutton. Generally, you have to go early, but you will be gone if you go late. When you buy raw meat, you can stew it yourself, especially in winter.
About the question of what a scorpion is, everyone should not be curious in recent years. It's so convenient to collect information online. Just look it up and you'll know what it is. The reason why people still ask is just for fun. Not many people really think that the scorpion is so exaggerated. There are not many "dark dishes" in northern home cooking.
Scorpion is the backbone of sheep. The whole one, closer to the neck, the more meat, hot pot, delicious. Cooking at home is also very simple. Let's invite the red soup sheep scorpion to play.
To make such a scorpion, you need to use the following ingredients: scorpion, onion (white onion or purple onion), coriander, coriander, ginger, brown sugar, fennel, fermented soybean milk (chopped fermented soybean milk), pepper, salt and millet spicy.
In food processing, celery leaves are cut into sections, which is the last to improve the taste. Choose the part with more leaves. Slice the onion and cut it in half. If you like onions very much, you can put one. Xiaomi spicy diced.
After the ingredients are processed, blanch the scorpions first, and put the washed scorpions directly into the wok (without fire), with neat yards, so as to foam later. After stacking the scorpions, pour cold water into the fire. After the fire boils, add salt to add a little flavor. Remove the foam from the noodle soup and cook for about five minutes. Turn off the fire, take out the scorpions, and don't pour the instant-boiled mutton, because the foam has already been blown out, so you can make low soup directly.
Next, stir-fry the ingredients: put coriander and onion in the pot, add vegetable oil to heat over high fire, and stir-fry the vegetable oil over medium fire. This part of vegetable oil has the function of removing mutton smell, which is very important. When the onion turns a little yellow, you can turn off the fire, take out the onion and coriander (if you don't want to waste it, you can save and fry an onion pork slice), and only fry the sheep and scorpions with the bottom oil.
Fry until both sides are brown, and turn off the heat.
At this time, you can draw with soy sauce, and it doesn't matter if you don't draw. If you want to spray, be careful not to turn off the fire before spraying, so as not to make the paste bitter. )
Cook the stove in a soup pot, spread the scorpion in a frying pan, pour in the water of the mutton, pour in the fermented milk and sprinkle with brown sugar powder. Then wrap fennel and pepper with seasoning, seal them and put them in mutton soup. Finally, add ginger slices. Stir well, bring the soup to a boil, cover it and simmer for an hour.
Turn off the heat, add chopped coriander and millet spicy, then cover the pot and stew for 5 minutes.
Eat it when it's boiled. A pot of delicious goat scorpions really makes people want to stop. Eat hard.
Scorpion is a famous dish in Beijing, but it was not invented by Beijingers. Its attribute belongs to Su Dongpo and is classified as Fujian cuisine.
Let's start with how this dish came from. That was when Su Dongpo was 49 years old (A.D. 1 106), Song Zhezong ascended the throne, and Wang Anshi, who was suppressed by his appointment, was reactivated. Su Dongpo, who opposed the New Deal, was naturally in trouble and was exiled to Huizhou, which was still very desolate and remote. At that time, the 50-year-old man was already an old man. Be demoted to that place, let him eat to death, and don't interfere in state affairs.
Although Su Shi's life was the achievement of one of the eight masters in Tang and Song Dynasties, it was not. His greatest achievement is eating, which is better than Cai Lan today. Nearly a thousand years ago, there were two famous dishes created by his old man in the vast food culture: Dongpo pork and the sheep scorpion introduced this time. Dongpo meat is a delicacy that has degenerated to Jiangxi. It is even more unfortunate to be demoted to Huizhou this time. Wang Chaoyun, the only confidant who followed him, lost his life because of the difficult living conditions. The West Lake Bixi, which was originally made for her, became a swan song.
In this case, you can only live by eating. Just like in Jiangxi, you have convenient ingredients around you. At that time, Huizhou only killed one sheep every day, and the meat was barely sold out, and no one wanted the bones. Since ancient times, killing sheep and selling meat have been very clean. Mr. Su found that there seemed to be shredded pork on the sheep's spine, so he gave some money to buy it back, cooked it first, then roasted it on the fire, and then ate crabs. Just like eating crabs, he carefully picked meat from the bones of bamboo sticks. I don't know if I don't eat. Sure enough, there is a lot of meat in the bones. In this way, I eat meat and drink soup every day, which is very reassuring. No one knows the secret yet, so I can't help writing to my brother to show off. It is said that sheep bones are so delicious, and he still eats them like this, which makes the dogs around him depressed.
Sheep scorpion has become a famous local dish in Beijing, and there is a local story. It is said that during the reign of Kangxi, a Mongolian prince found the mutton bone cooked by a servant delicious, fell in love with it, and named it the sheep scorpion. Later, I had the opportunity to introduce it to Kangxi, and it was actually listed as a royal banquet. Therefore, the scorpion has a formal identity.
Sheep scorpion hot pot is quite simple to do. Chop the scorpion into large pieces, soak it in cold water for half a day, then put the cold water into a pot, boil the water to remove the floating foam, add salt to the onion, ginger and hawthorn with soy sauce, and take it out after two hours of medium fire. You can eat it. Adjust the bottom of the pot with the original soup, and prepare hot-boiled vegetables such as Flammulina velutipes, Coriander and Auricularia auricula, which is the hot pot.
The sheep scorpion is the rib of the sheep, which is commonly called the sheep scorpion because of its similar shape.
Sheep scorpion has the reputation of "king of calcium supplementation". Scorpion stew for a long time is beneficial to promote the absorption of calcium and achieve the effect of calcium supplementation. Therefore, the elderly can relieve osteoporosis, middle-aged people can protect their skin, and teenagers can strengthen their brains and increase their height. It has obvious curative effects on symptoms such as chronic colitis, gastritis and tracheitis. It can refuel and charge the drowsiness of working in study fatigue, which is an excellent delicacy for all ages and can be enjoyed in all seasons.
Scorpion is the backbone of sheep. There is winter cold tonic in the north, and mutton has the effects of warming kidney, strengthening yang and warming stomach. So mutton hotpot is very popular in winter in the north. Sheep and scorpions are highly regarded for their unique aroma of spinal cord oil. They are willing to eat meat and wash vegetables, not greasy or greasy. Xilin Gol League sheep are the best. Eating more is good.
It's time for mutton. There are so many restaurants in Beijing that you can see sheep scorpion hot pot as long as there are restaurants.
The scorpion is actually a complete sheep spine. Because it looks like a scorpion, it is commonly known as the sheep scorpion. Sheep scorpion hot pot is a mutton scorpion stew. As the bottom of the pot, you should eat the scorpion first, and then rinse the vegetables with the scorpion soup.
Compared with mutton, scorpions are cheaper and cold in autumn and winter. Northerners like to eat a pot of hot sheep scorpion hot pot with meat and vegetables, which makes them warm after eating. Belonging to winter nourishing food.
Mutton can "nourish yin and clear heat, nourish liver and improve eyesight, supplement calcium and benefit qi." From the point of view of nutrition, scorpion has the effects of nourishing yin and clearing heat, nourishing liver and improving eyesight, supplementing calcium and benefiting qi, and strengthening body.
Sheep and scorpions are not expensive either. A small pot of seventy or eighty, one hundred and twenty-three dishes to strengthen, enough for two people to eat. A large pot is about 150 yuan, which is enough for three people. I especially like to eat spicy, soft and rotten sheep scorpions, and the sheep bone marrow inside is also delicious. Be sure to eat stew, it's not delicious.
The scorpion in Beijing is the sheep girder, the sheep spine with tenderloin and spinal cord. Because it looks like a scorpion, it is called a sheep scorpion. There is also a legend about the sheep scorpion: "After Su Shi was banished to Huizhou, Huizhou was a remote place at that time, lacking in materials. He only kills one sheep every day, because he is a condemned official and can't compete with local dignitaries for good mutton. He can only tell the sheep killer privately to leave him some sheep spines. Generally speaking, no one wants sheep spines, because there is almost no meat on them. When Su Shi bought it home, he used his imagination to cook the sheep's spine, then poured wine on the bones and roasted them with fire. It is also delicious to sprinkle salt on the meat after it is slightly burnt. Named after the scorpion, it is said that during the Kangxi period, the Mongolian prince returned from hunting and was attracted by a special fragrance. He sent someone to ask. It turned out that the cook was stewing the sheep's spine, and the prince was full of praise after eating it, because the whole sheep's spine was shaped like a scorpion and named the sheep scorpion. "
Scorpions can stew themselves at home. Generally, the scorpion is stewed and soaked in clear water for several hours, then the goat spine is put into a pot, and appropriate amount of water is added, and materials such as onion, ginger slices, aniseed, angelica dahurica, angelica sinensis, fennel and dried tangerine peel are added. After the fire boils, the scorpion is simmered in medium heat, the meat is not greasy, and the soup is not strong.
You can also eat sheep scorpion hot pot in a restaurant outside, which belongs to the practice of red soup. You can not only eat sheep scorpion, but also rinse some dishes, such as tofu, cabbage, vermicelli, potatoes and so on. The red soup is bubbling at the bottom, and the soup is rich. The scorpion's flesh and blood separation is very soft and rotten, and it is particularly tasty when stewed. The meat is tender and not firewood, and there is no fishy smell.
I recommend two Beijing hotpot restaurants that I personally think are delicious. Scorpion Palace is a chain store, which is found in many places in Beijing, such as Hufang Bridge and Shuangjing. Niujie also has a scorpion in the old city. I often go to these two stores and feel good. Those who want to eat sheep scorpions in Beijing can try.