Pita Bread Soaked in Lamb Soup

Shaanxi is delicious, especially xi 'an's beef and mutton bread in soup is the most famous. Fine cooking, thick and mellow ingredients, thick carrion soup, fat but not greasy, rich in nutrition, full of fragrance, attractive appetite, endless aftertaste after eating. Because it warms the stomach and fights hunger, it has always been loved by people of all ethnic groups in Xi 'an and northwest China. Foreign guests must taste it first when they come to Shaanxi to satisfy their appetite. Since the founding of New China, especially in recent years, it has been used to entertain international friends and has been well received. Beef and mutton paomo has become the "general representative" of Shaanxi famous food.

Soup beef and mutton (English name: Pita bread soaked in mutton soup) Soup mutton was called "mutton soup" in ancient times. In the Song Dynasty, Su Shi wrote a poem "There is bear wax in the dragon, and Qin only cooks mutton soup". The cooking technology of mutton bread in soup is very strict, and the technology in cook the meat is also very particular. The production method is as follows: first, clean the high-quality beef and mutton, add seasonings such as onion, ginger, pepper, star anise, fennel, cinnamon, etc. when cooking, and cook until it is rotten, and the soup is reserved. Steamed bread is a kind of scone made of white flour. When eating, break it into soybean size and put it in a bowl. Then the chef puts a certain amount of cooked meat and original soup into a bowl, and uses a single spoon of chopped green onion, shredded Chinese cabbage, cooking wine, vermicelli, salt, monosodium glutamate and other seasonings. The way to eat beef and mutton buns is also very unique. There is mutton stew, which means that customers eat and soak themselves, and there are also dry soups, which means that the soup completely penetrates into the buns. After eating steamed bread and meat, the soup in the bowl was also finished at Lao Sun's house.

. Another way to eat is called "Water Besieged City", which is to boil a wide soup, and put the cooked steamed stuffed bun and meat in the center of the bowl, surrounded by soup. This way, the broth is fresh, the meat is rotten and fragrant, and the steamed bread is tough and delicious. If served with hot sauce, sugar and garlic, it will have a special taste. It is a rare high-grade tonic. There are many mutton soup kitchens in Xi 'an, among which the old brands are "Laosunjia" and "Tongshengxiang". Paomo is from Xi 'an. According to legend, when Song Taizu Zhao Kuangyin was down and out, he lived in Chang 'an. It was in the cold winter and he was very hungry. There is only one cake in the bag. The cake is cold and dry and hard to swallow. The owner of a mutton soup on the street couldn't bear to see it and gave him a bowl of steaming mutton soup. Zhao Kuangyin broke the cake and dipped it in it. After eating it, he felt refreshed and heroic, sweeping away decadent emotions. He embarked on a journey and became king. I can't let go of the mutton soup cake I'm thinking about. I ordered the kitchen to imitate them. Nearly a hundred chefs think hard before making a decision. Today, mutton buns are ready. It is said that after eating, Lao Zhao became a regular dish every day, and the chef also sealed it. It is estimated that he was the first person in the world to seal the Hou in order to promote the development of food culture. It's a pity that there is no way to verify it, or China will be the first in the world again. The strong flavor of paomo is the generous nature of northerners. It is common for several big men to carry bowls. If the bowl is small, it is steaming. Everyone was immersed in silence and the tea was ready. When foreigners first arrive in Xi 'an, they will be surprised. Privately, they told me that making steamed buns is simple, not as delicate and rich in flavor as southern food. In fact, the appearance of paomo is bold and simple, but the heart is delicate and complicated.

working methods

Let's talk about it first Paomo pays attention to clear soup and rotten meat. Making soup is the most important thing. Bone soup and broth are cooked separately. Marinate the meat for 20 hours, and then cook it for 8- 12 hours. It is common for Hui people in the workshop to make soup with steamed bread, which is a large pot with a diameter of nearly 1 meter. The seasoning used is a 50 kg flour bag, which is packed in a bag and boiled in a pot. Exquisite sellers close their doors after selling a pot of soup, so almost all delicious paomo shops open at 10 in the morning and close at around 2 pm. I also pay attention to eating. There are 12 ways to break steamed buns, such as breaking, tearing, kneading, rubbing, as big as a bee's head (in fact, overnight steamed buns are better than fresh ones). After breaking, tell the waiter your taste requirements. The mouth is heavy-the taste is heavy, the mouth is light, and the soup is dry-less. After eating the soup left at the bottom of the steamed bun bowl, just take a bite. When the steamed stuffed bun is served, pay attention to nibbling and avoid stirring hard, so that the taste is the same from beginning to end. With sugar garlic and hot sauce, the real foodies don't eat these at first, which affects the taste. When they feel a little tired in the middle of eating, they eat a sugar garlic, choose a little hot sauce and mix it in the steamed bread (the amount of mixing should be one or two), then clear their mouths with soup and continue eating so as not to affect the taste. Delicious paomo has less oil, mainly the taste of soup, and it is not greasy to eat. "Mutton bread in soup" is to cook beef and mutton together and make it into bread in soup. Beef and mutton paomo is made of Shaanxi local cattle and sheep and their skeletons, refined salt, pepper, star anise, tsaoko, cinnamon, galangal and beef and mutton.

There are five working procedures for garlic sprout as seasoning: dividing meat, cook the meat, fishing for meat, breaking steamed buns and boiling steamed buns. To make a bowl of soup dumplings, you must first have a pot of cooked soup. The method of making good soup is of course a trade secret. Cook the meat is also very particular about technology. First of all, beef and mutton should be rinsed repeatedly, soaked for about 5 hours, and cut into chunks of about 5 kilograms. Then put the beef and mutton into the pot, put down the old seasoning bag to taste, and cook the meat for about 4 hours. Then put the meat into the pot, put on a new seasoning bag, cover it and compact it, cook it on high fire for 2 to 3 hours, and then stew it on low fire for about 6 hours. When the soup is thick and rotten, take it out of the pot and put it on the upper plate for later use.

Traditional cooking methods

There are four traditional cooking methods of mutton bread in soup: single boiling, dry pulling, oral soup and water siege.

The so-called "going alone", steamed buns and soup are served separately, steamed buns (cakes) are broken into soup to eat, and a bowl of fresh soup is drunk after eating, saying that "each has its own taste". I thought the authentic mutton soup was boiled steamed buns, so I'd better try another snack in Xi 'an: mutton soup. "Dry pull" is called "dry bubble". There is no soup in the cooked bowl, so you can poke chopsticks. The other is called "oral soup". After eating steamed bread, there is only one mouthful of soup left. "Water besieged city", as the name implies, is as wide as water besieged city. When you break the bun and put a chopstick in the bowl, the man will understand that this is "dry pulling". Eating "oral soup" and "water besieged city" need not be instructed by chopsticks, because the size and cooking method of steamed buns are the same. The principle is that the soup is wide and the buns are big, and vice versa. Experienced chefs will know how much soup to add when they see the size of steamed buns. Pay attention to the breaking method of paomo. Paomo is specially made, called Hume. Buy two for one. It is said that it is made of nine pieces of dead noodles and one piece of hair noodles. They are all dead noodles and have a bad taste, which is not conducive to digestion; It's all hair. It won't get wet. Some anti-counterfeiting experts will say that steamed buns should be like the heads of bees, and the smaller the better. Actually, it is not. As mentioned above, the size of steamed buns is consistent with the cooking methods such as dry-pulling, oral soup and water siege, and the size of steamed buns is like soybeans, peanuts and broad beans in turn.

After the steamed bun is broken, ask the waiter to present it to the chef, add mutton soup to cook it quickly, add beef and mutton, vermicelli, chopped green onion, garlic sprout, coriander, high-grade (called "high quality" by Xi 'an), fungus, day lily and dried fragrant rice, and serve it on the table. I made such a big bowl of steamed bread, with green chopped green onion, garlic sprout, coriander, red-brown beef and mutton, Huang Chengcheng's day lily, white and shiny fans, black fungus, full of fragrance, which made people's forefinger move greatly. It should also be noted that the steamed bread served should be at the bottom of the steamed bread, and the vermicelli should be covered in a net shape, with chopped green onion, coriander and beef and mutton on it to make a fish shape. Otherwise, you can make fun of whether the master invited by the boss is called Nanguo. When eating, you should hold a spoon in your left hand and chopsticks in your right hand. After the steamed bread is served, put Chili sauce on it. Don't stir it. Pay attention to "chew" from one side to keep the flavor. An old foodie said that this fresh hot air can't run away, but I think if you stir it too much, making steamed bread won't be making steamed bread, and mutton soup will become mushy, which is the most terrible thing. Whether to use sugar and garlic is voluntary. Drink a small bowl of broth cooked with raw juice after dinner, and clear your mouth.