Mutton Buns is a specialty of where
Mutton Buns is a snack in Shaanxi! Beef and mutton steamed buns are characterized by heavy material heavy flavor, meat rotten soup thick, enticing aroma, after eating the aftertaste no , but also has the function of warming the stomach.
Lamb steamed buns knowledge
The Sui and Tang dynasties have not yet appeared in the wok, so there is no frying, cooking methods to boiled, steamed, barbecue-based. At that time, rice was mainly produced in the south of the Yangtze River, Guanzhong Chang'an people do not take rice as the main food, but to eat cakes made of wheat. Biscuits are also divided into three kinds of cakes: soup cakes, steamed cakes and barbecue cakes, of which the soup cake may be the prototype of the later mutton steamed buns. In the Sui and Tang dynasties, chicken, duck and fish were not recognized as meat, and pigs were not farmed on a large scale at that time, so people ate mutton in abundance. So they cooked the mutton and other ingredients in the form of soup cakes, along with cut-up pasta, to create the dish of lamb steamed buns. At least at the beginning of the Song Dynasty, the lamb steamed buns have been for the Guanzhong region's signature cuisine, the Northern Song Dynasty poet Su Shi ate lamb steamed buns, to "Qin cooking only sheep soup" praise.
Is the mutton steamed bun good
This mutton steamed bun is very tasty, clean and cheap (20 yuan a bowl), sheep are killed every day, the summer day can eat a box of garlic, winter almost two boxes, so garlic is also very fresh, haggis soup is also superb (15 months a bowl, the feeling of the two southerners can not finish) the overall taste of the light, but very tasty, without any additives. . The local government designated place is not the same, not the ashes of the foodie do not ask me the address, because it is too difficult to find.
Beef and mutton steamed buns practice
Delicious beef and mutton steamed buns practice you know, the following specific to introduce you to the practice of beef and mutton steamed buns.
Ingredients: mutton, ginger, garlic, cinnamon, star anise, Codonopsis, astragalus, shennai, incense leaf, grass kou , sand nuts, hawthorn, pepper.
Practice:
1, choose a good lamb, commonly used part of the leg and buttocks; wash and cut into large pieces, should be cut along the grain of the meat to slice the most flavorful, rotten;
2, lamb into the pressure cooker, such as the conditions of cooking, commonly used packet of spices ginger, garlic, cinnamon, star anise, ginseng, astragalus, nai, chamomile, grass kou, grits, hawthorn, pepper, etc., remember not to put green onion. etc., remember not to put green onions
3, injected into the water boiled over high heat, skimmed off the floating blood foam and then turned to a small fire stew (remember no need to soak the water to bleed); according to the selection of lamb, stewed one to two hours after the meat rotten soup incense off the fire;
4, according to the selection of lamb, stewed one to two hours after the meat rotten soup incense off the fire; stewed meat, the same time, the flour into the pot, should be put into the a little brine in order to increase the bun's The flavor and toughness of the bun. If you want to flavor it, you can put a little cumin powder;
5, add a little water and knead into a hard dough, cover and wake up for 20 minutes. After the dough has risen, use high gluten flour to make the dough. This process is repeated, to ensure that every 5-10 minutes to wake up once the dough, and repeated to figure the dough three to five times, the hardness to their own figure can not be until;
6, the dough pulled into the same size of the agent, rolled into a disk, into the bottom of the pan, remember to do not put the oil. (Available instead of the oven, 220 degrees for 20 minutes can be);
7, low-flame cooking buns, cover the lid; keep turning the bread buns repeatedly; cooking buns with a hand or cutter torn and cut into small dices, the size of the size of the same as the size of the mouthpiece;
8, another pot, pots and pans filled with stewed mutton of the original broth, put the fans, black fungus to cook, add salt for seasoning; fans, fungus cooked, poured into a bowl at this time, it has been completed;
7, the dough pulled into the same size of a round sheet, rolled into a pan. has been completed;
9, the bun into the bowl soaked, and ready to draw, vinegar (balsamic vinegar or rice vinegar can not be), chili sauce (non-Sichuan hot sauce), cilantro, sugar and garlic according to personal taste modulation, mixing well and waiting for 2,3 minutes you can start.