Hulutou is a unique traditional snack of Han nationality in Xi City, Shaanxi Province. It is famous at home and abroad for its mellow soup, tender steamed bread, fat but not greasy. Its cooking technique is exquisite, and various colors are used reasonably. The most important thing is to handle the sausage belly, cook soup and soak steamed bread. Among them, raw sausage belly has to go through more than ten processes to achieve the requirements of decontamination, deodorization and greasy solution, and make delicious gourd head.

Method for making Hulutou paomo

1. Pour cold water into the pot and bring to a boil. Add pig bones, blanch and bleed.

2. Re-add water to the pot, add the washed pig bones, cook for half an hour on high fire, and turn to low heat for slow stew until it turns white;

3. Wash the pig's large intestine, put it in a pot, and remove blood foam;

4. Pour clean water into the pot, put clean pork bones, wrap pepper, aniseed, small fragrant leaves, cinnamon and tsaoko with gauze, put them in, add onion and ginger, boil them with high fire and stew them with low fire;

5. Flour 1 kg 1 g alkali 0.5 g baking powder 200 g water;

6. Put the baking soda powder into the flour, slowly add water, knead it into a floccule, and knead it together;

7. Wake up for 30 minutes, roll the noodles into a ball, bake them in a pot, break them into small pieces and put them in a bowl. The smaller the better.

8. Cut the cool pig's large intestine into pieces, put it on the broken cake, and then add meatballs, vermicelli, fungus, yellow flowers, etc.

9. Pour the cooked bone soup into the bowl with a spoon, pour it out, repeat the action, and cook the vermicelli and cake.

10. Add salt, monosodium glutamate, chicken essence, pepper and spiced powder, then pour in bone soup, sprinkle with coriander powder and onion powder, and it will be fine;

1 1. Friends who like spicy food can add some oil and spicy seeds, and the spicy gourd head is ready.

To make gourd head, fresh intestines should be selected and processed many times, such as rice, stroking, scraping, turning, picking, bleaching, boiling and drying. , and appropriate physical treatment, make the liquid and dirt attached to the intestinal wall smooth, remove greasy and fishy smell, make the intestinal tract white and bright, then put it in the gourd and cook it, take it out of the pot and cool it, and cut it into a bevel knife for later use.

Experts believe that the gourd head is not in the meat but in the soup, so the method of making soup is very particular. First, clean and mash the fresh pig bones, stew them in a pot, skim off the floating foam, then add the white striped chicken and pork, add salt and seasoning package (the legendary eight-treasure seasoning prepared by Sun Simiao), and continue to cook them with low fire until the soup is as white as milk.

Cake is baked with top-grade white flour and must be broken into soybean-sized pieces by customers for dipping in juice.

With the above three semi-finished products, you can prepare the finished product. When the steamed stuffed bun bowl enters the kitchen, the chef takes a few pieces of cooked sausage, belly, pork and chicken, arranges them neatly on the steamed stuffed bun, matches them with gouache strips, soaks them in boiling soup for three or four times, and then adds monosodium glutamate, shredded garlic, pepper, coriander and soup juice to form a big meat gourd head.

The fast and effective way to make authentic Hulutou paomo is to find a professional and experienced teacher, and learn the authentic Hulutou paomo production technology and every production step with the teacher. The catering and snack industry is a highly practical project. Come to Shaanxi Pino Catering School to do it yourself and experience the making method and process of Hulutou Paomo. You can also make authentic gourd head buns when you go home. Shaanxi Pino Restaurant is willing to help you with your entrepreneurial dream and teach you the authentic gourd head paomo making technology.