MTL - Magic Chef of Ice and Fire-~ About Sancha Shabu Shabu (Change)
Before the book began, Xiao San once said that most of the foods mentioned in this book exist in reality. The food culture of China and the country for five thousand years is profound and profound, which is unmatched by any country.
I don’t know the three-steamed shabu-shabu. I don’t know the other provinces and cities, but there is such food in Beijing. If you have a book friend in Beijing, you must know Huang Jihuang’s three-stick shabu-shabu, and the types of pots are dozens of kinds, each The pots are made of butter mixed vegetable oil as the bottom of the pot, supplemented with carrots, sweet potatoes and other materials, plus the main ingredients of the selected bottom of the pot, such as squid, chicken wings, seafood, etc., while the pot is hot. After a certain degree, brush the secret sauce and continue to knead. This sauce is made up of three kinds of sauce, tomato juice and seafood sauce. It is three juices. The taste is really good. At the same time, the diners can also In the process of eating, choose a variety of materials to add, such as seafood, chicken, vegetables, etc. Xiaosan has eaten a few times, the taste is indeed extraordinary, qualified book friends may wish to taste, the price is not Very expensive, three or four people have more than one hundred pieces.
In the future, if you mention some foods in reality, Xiaosan will try to write out the source in the relevant works. This is not an advertisement, but just to give some suggestions to the favorite book friends.
Here are some of the information about Huang Jihuang. I sent it up. If the brothers in Beijing want to eat, the most famous place is the street. But there are also many branches in the store.
Huang Jihuang
Tasty tips in the base oil
A bunch of primers and fish that look very common, why is it particularly delicious? Shop owner Huang Geng said that the secret here is the base oil used in the shabu-shabu. Don't underestimate the one or two yellow base oils without any special features. It is the magic weapon for the "three-stick shabu-shabu". After careful cultivation by Huang Geng, there are many technical parameters and formulas, which are top-secret information. Mr. Huang Geng only revealed that 40% of the butter and 60% of the salad oil were added. After adding several herbs, it took 6 hours to refine.
Restaurant without chef
Another characteristic of “three-stick shabu-shabu” is that there is no kitchen. The owner of the shop, Huang Geng, proposed the concept of “no chef restaurant” when doing “three-stick shabu-shabu”. Through the face-to-face operation, the diners personally saw it. The whole cooking process of food from raw to cooked. Not only is it full of eyes, but the appetite is wide open. Here you can't see the hot wok, the sweaty chef, and even a little fumes. Its kitchen is a small operation room, all functions are slaughtering, cutting, washing, and squatting -
The following is a comment from a Beijing diners, not a small three. Oh. Everyone is looking at it first, drooling three is not responsible.
The nearest one to me is the Zhongguancun store. At about 6:30, I called the store and asked how to go and locate it in advance. I was told that there was no seat. The lady who answered the phone said that it was already on the 6th. You are in the position. The row is not arranged, of course, it must be arranged. Today, you have to eat it, wait for it, who will make me jealous. The location of the Zhongguancun store is very easy to find. I know that the friends of the four environmental protection Fusi Bridge can find it. It is located at the northeast corner of the Baofusi Bridge. It is 100 meters away from the bridge. It is located at the corner of the Caizhi Center Building. .
After stopping the car, I couldn’t wait to go to the store. It just happened to call us. I followed the lady to the second floor. The size of this store is not very big. All the positions have been done very full. It seems that the popularity is not bad. Wrong. Look at the menu to order, here is mainly based on shabu-shabu, there are squid shabu-shabu, chicken wings and shabu-shabu, as well as shrimp, bullfrog, beef, fat sausage, fish, etc. There are probably more than 10 kinds, we choose It’s a squid and a pot. The lady said that there is 2 pounds in the fish building. The four of us suggested that we eat two pots. Because it’s the first time we didn’t dare to take two pots, we will order one pot first, if we eat well. Come again. This kind of pot is to eat the fish first and then the bottom of the pot is filled with soup and then leeks. We ordered some potatoes, bean husks, greens, gluten, and buns. The good thing is that the tea here is free, with flower tea and ju flower tea.
After waiting for five minutes, the pot will come up. The making process of the shabu-shabu is in front of your face, and the process is quite special. First, put a piece of butter on the bottom of the pot (induction cooker), press it flat, then pour the seasoning (mostly garlic, onions, and sweet potatoes / carrots, etc.), spread it out, and then spread it. Fish (we want a spicy fish, the fish is soaked with chili in advance), and then cover the lid and start to lick. After about three or four minutes, you can see that the fish is gradually becoming white and fat. It is very interesting. The inside of the pot is also sizzling, and the fragrance is also coming out. It is very attractive~~ After nearly ten minutes Then pour their special sauces and parsley, cook for a while, then you can eat. The meat of the squid is very tender, and the simmering method makes its meat more tender. Its sauce lady said that they are secret. There are three kinds of menus, one is the sauce we put. One is seafood juice, and the other is tomato juice, but the latter two juices don’t know what the reason is. However, the taste of the sauce is also very rich. Personal feeling is still a bit light. The bottom of the fish pot is also delicious. The sweet potato is sweet, the carrot is soft, and the onion is very delicious. We had some beef on the bottom of the pot, but the effect was not so good, it was a bit old. I suggest you not to order. When we didn't return the soup, we put the blister into it. It was a bit like a fish head buns, and it tasted good. After eating the cake, I added the soup to the leeks. I don’t think it is ideal. It may be that the taste of the fish just eaten is too fragrant, so it’s not good to pick it up, and it doesn’t have the small ingredients, just the taste inside the soup. .
