Mutton steamed buns, the ancient name "yang yang", the famous poet Su Shi in the Song Dynasty, "Longzhuan have bear wax, Qin cooking only yang yang" poem. Mutton steamed buns cooking technology requirements are very strict, the process of cooking meat is also particularly delicate. Its production method is: the first high-quality beef and mutton washed and cut clean, boiled with onions, ginger, peppercorns, star anise, fennel, cinnamon and other condiments boiled, soup spare. Bun, is a kind of white flour baked cake, baked cake surface must be dead surface, when eating it will be broken into soybean size into a bowl, and then handed over to the chef in the bowl to put a certain amount of cooked meat, the original soup, and with minced green onion, cilantro, yellow cauliflower, black fungus, cooking wine, vermicelli, salt, monosodium glutamate and other seasonings, a single spoon to make. Beef and mutton burger eating method is also very unique, there are mutton braised soup (water basin mutton), that is, customers eat their own bubble: there are also dry bubble, that is, the soup completely penetrated into the burger. After eating the bun, meat, bowl of soup was also finished. There is also a way to eat called "water around the city", that is, wide soup cooking, the cooked bun, meat in the center of the bowl, surrounded by soup. This soup is fresh, meat rotten and fragrant, bun tough and flavorful. If then accompanied by spicy sauce, sugar and garlic, a different flavor. Is a rare high-level tonic good. Xi'an has a lot of lamb steamed buns, including the old family "old Sun Jia", "Tongshengxiang" and other more famous.

Bun is a native of Xi'an food, according to legend, Song Taizu Zhao Kuangyin down and out, living in Chang'an, in the middle of winter, hunger and thirst, only a cake in the bag, the cake is cold and dry mouth, difficult to swallow, the street a sell mutton soup boss, to see the intolerance, to give him a bowl of steaming mutton soup. Zhao Kuangyin will break the cake into the bubble, eat and feel refreshed, heroic, sweeping the mood of decadence, embarked on the journey. After ascending to the throne, tasted all the world's delicacies, the heart alone can not put the memory of mutton soup bubble cake, order the kitchen imitation, nearly a hundred chefs think hard, before settling on the practice, is now the mutton steamed buns. It is said that the old Zhao ate the dragon's face, become a daily fixed dishes, the head chef sealed Wanhou Hou, is estimated to be the world's first because of the promotion of food culture and the development of the feudal lords, but unfortunately can not be verified, or China has another world's earliest.　

Bun flavor heavy, that is, the north of the bold nature of the common several pugilistic man, everyone end of a bowl, bowl if a small pot, steaming, all buried in silence, a tea kung fu, buns end soup dry, outsiders first came to Xi'an, were amazed, privately, but told me to feel that the bun is simple, not as exquisite as the southern dishes, rich in flavor. In fact, the bun is outwardly bold and simple, but the inner is exquisite and complex. In addition to in Shaanxi, there are also in Xinjiang, Tibet and Inner Mongolia and other cold regions can be seen.

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Practice one

Making materials

Main ingredients: pancakes (standard flour) 200 grams

Supplementary ingredients: cauliflower (dry) 50 grams, fungus (water) 50 grams, 50 grams of vermicelli, 10 grams of garlic, 10 grams of cilantro, mutton (cooked) 100 grams

Seasoning: 4 grams of salt, 2 grams of monosodium glutamate, 2 grams of pepper. pepper 2 grams

Production process

1, first flapjacks broken into pieces;

2, yellow flowers, fungus washed and torn;

3, fans soaked;

4, washed and selected sections of garlic;

5, parsley selected and washed;

6, marinated lamb slices standby;

7, will be broken into pieces. pancake to the pot, add mutton soup, into the yellow flowers, fungus, fans, green garlic, cooked;

8, seasoned salt, monosodium glutamate, pepper, mix well, into the bowl;

9, put on the sliced marinated lamb, sprinkled with cilantro can be.

Practice two

Raw materials

Lamb, ginger, garlic, cinnamon, star anise, ginseng, astragalus, sambucus, incense leaves, grass kou, sand nuts, hawthorn, pepper.　

Steps

1, choose a good lamb (six months old lamb is the best, more often use a year-old lamb), commonly used part of the leg and hindquarters;

2, washed and cut into large pieces, you should follow the grain of the meat cut to slice the most easy to taste, rotting;

3, lamb into the pressure cooker, if the conditions of the cooking, the commonly used packet of spices are ginger, garlic, Cinnamon, star anise, ginseng, astragalus, sambucus, incense leaves, grass kou, sand nuts, hawthorn, pepper, etc., remember not to put onion (the above spices according to family circumstances can be less put a few flavors, and no big deal);

4, injected into the water boiled over high heat, skimmed off the floating blood foam and then turned to a small fire to simmer (remember that there is no need to soak water to bleed);

5, according to the mutton materials, simmering stew for one to two hours, the meat rotten soup incense shut off the fire!

6, stew meat at the same time, the flour into the pot, should be put into a little salt water to increase the texture and toughness of the bun. Seasoning, you can put a little cumin powder;

7, add a little water to knead into a harder dough, cover and wake up 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 repeatedly knead the dough three to five times, the hardness to their own to put it until;

8, the dough into the same size of the agent, rolled out into a round piece, into the pan, remember to do not put the oil. (available instead of the oven, 220 degrees for 20 minutes can be);

9, low-fire cooking buns, cover the lid;

10, to keep turning the bread buns repeatedly;

11, the good 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 mouth of the cigarette;

12, another enable a pot, the pot filled with stewed mutton broth, into the vermicelli, black fungus cooked, add salt to taste;

12, another enable a pot, pots and stewed lamb soup, put fans, black fungus cooked!

12, another pot to enable the stewed lamb soup, put the fans, black fungus cooked, add salt to taste;

13, fans, fungus cooked, poured into a bowl, at this time has been completed;

14, will be the steamed buns dipping into a bowl, 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 on the start.

Eating

Eating is also a matter of taste, breaking the bun has a break, tearing, pinching, kneading, rubbing and other 12 techniques, the size of a bee's head (in fact, overnight buns better than fresh), after breaking the good to tell the guys your taste requirements, the mouth is heavy - heavy flavors, the mouth is light, dry mix - less soup, the mouth of the soup! -- after eating the bun bowl bottom left soup just a mouthful, water siege -- soup more. When the steamed bun is served and eaten, it is said that the silkworm is eaten, and it is avoided to stir it vigorously, in order to make the taste consistent from the beginning to the end. With sugar garlic and spicy sauce, the real eaters start to not eat these, affecting the taste, eat half, feel a little tired when, eat a sugar garlic, pick a little spicy sauce mixed in the bun (mix the amount of one or two mouths to finish appropriate), and then use the soup sent to clear the mouth, and then continue to eat, so as not to affect the taste.

The flavorful steamed buns have very little oil, mainly the aroma of the soup, and you don't get tired of eating it.

"Beef and mutton steamed buns", that is, beef and mutton a piece of soup to soak the bun, beef and mutton steamed buns to Shaanxi local cattle and sheep and their bones, refined salt, pepper, star anise, grass berries, cinnamon, good ginger, garlic and so on for the seasoning, divided into the bones and meat processing, cooking meat, fish meat, break the bun, boil the bun five processes. A good bowl of steamed buns, first of all, there must first be a pot of boiled made of good soup, good soup method is of course a trade secret. The cooking process is also particularly delicate, first of all, repeated rinsing of beef and mutton, soaked for about 5 hours, cut into about 5 pounds of chunks, and then into the pot of beef and mutton, under the old seasoning bag to taste, high-flame cooking for about 4 hours, the meat into the pot, for the new seasoning bag, cover compaction, high-fire boiled and cooked for 2 to 3 hours to use the fire to simmer for about 6 hours, to be soup meat rotten, out of the pot on the board for standby.

Beef and mutton steamed buns are characterized by heavy material heavy flavor, meat rotten soup thick, enticing aroma, after eating the aftertaste, but also the function of warming the stomach.

Beef and mutton steamed buns are the most characteristic and influential food in Xi'an. Anciently known as "yangjiu", it is a rare nourishing food.

In fact, the popularity of mutton baozhao in Xi'an is not only due to its delicious flavor. Like many of Xi'an's specialty snacks, it can be found everywhere on the streets, and at a fair price, it is a universal food. Regardless of status, if you want to eat it, you can afford it.

Lamb steamed buns are the flavor of Shaanxi, especially Xi'an's most famous. It is heavy and flavorful, with thick meat broth, smooth tendons, and an aroma that lingers after eating and warms the stomach.

Beef and mutton steamed buns were called "yang yang" in ancient times, and in the Song Dynasty, Su Shi wrote, "Longzhuan has bear wax, and Qin cooks only yang yang," which is characterized by heavy ingredients, fresh soup, thick flavor, smooth bun tendons, and an overflowing aroma that tempts people's appetites, and it is a rare high-level tonic good! Oh. Mutton steamed bun cooking technology requirements are very strict, the process of cooking meat is also particularly delicate. The "Toto bun" cooked with meat is crispy and sweet, and does not fall apart in the soup. Before eating, the "Toto bun" must be broken into pieces. The smaller the bun, the better, in order to make it easier for the five flavors to enter the bun. And then by the culinary chef cooking, cooking buns pay attention to the bun to set soup, seasoning is appropriate, martial arts fire cooking, timely bowl, in order to achieve the original soup into the bun, bun aroma requirements.