The practice of mutton bread in soup
Do you know how to make delicious mutton buns? The following is a detailed introduction to the production method of mutton buns.
Raw materials: mutton, ginger, garlic, cinnamon, star anise, codonopsis pilosula, astragalus, kaempferia rhizome, geranium, Amomum villosum, hawthorn and pepper.
Exercise:
1, choose the best mutton, and the commonly used parts are leg of lamb and rear buttock; After washing, cut into large pieces and cut along the texture of meat. Thin slices are the easiest to taste and cook.
2. Put the mutton into the pressure cooker. If the cooking conditions permit, the commonly used seasonings in the bag are ginger, garlic, cinnamon, star anise, codonopsis pilosula, astragalus, kaempferia galanga, Amomum villosum, hawthorn and pepper. Remember not to put onions.
3. Pour water into the fire and bring it to a boil. After skimming the floating blood foam, turn to low heat and stew (remember not to soak in water to bleed); According to the choice of mutton, stew for one to two hours, and turn off the fire when the meat is rotten and fragrant;
4. According to the choice of mutton, stew for one to two hours, and turn off the fire when the meat is rotten and fragrant; While stewing meat, put a proper amount of flour into the pot and add a little salt water to increase the taste and toughness of steamed bread. For seasoning, add a little cumin powder;
5. Add a little water and knead into a hard dough. Cover and wake up for 20 minutes. Knead the dough with high-gluten flour after waking up. Repeat this process to ensure that the dough wakes up every 5- 10 minutes, and the dough is repeatedly kneaded for three to five times until the hardness is too hard to move;
6. Break the dough into the same size, roll it into round pieces, put it in a pan, and remember not to put oil. (It can be baked in a 220-degree oven for 20 minutes);
7, small fire, cover the lid; Turn the cake repeatedly; The baked steamed bread is diced by hand or knife, and the size is the same as that of the cigarette holder;
8. Take another pot, put the stewed mutton soup in the pot, add vermicelli and black fungus to cook, and add salt to taste; After the vermicelli is cooked, pour it into the bowl, which is finished at this time; ...
Effect of mutton bread in 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. Since the founding of New China, especially in recent years, it has been used to entertain international friends and has been well received. In addition to being delicious, mutton bread in soup has great effects. What are the effects of mutton buns?
1, beef and mutton bread in soup is characterized by heavy materials, thick rotten soup, attractive aroma, endless aftertaste after eating, and warming the stomach.
Mutton bread in soup is a delicious restaurant in Shaanxi, especially in xi 'an. The flavor is rich, the broth is thick, the tendons are smooth, the flavor is full, the aftertaste is endless after eating, and it has the function of warming the stomach.
2. Beef and mutton bread in soup is the most distinctive and influential food in Xi. In ancient times, it was called "mutton soup", which is a rare nourishing product.
Steamed buns of beef and mutton were 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". It is characterized by thick and mellow ingredients, delicious soup, smooth steamed buns, overflowing aroma and attractive appetite. It is a rare high-grade tonic.
Can pregnant women eat mutton buns?
Mutton bread in soup is very popular in Xi, not only because it tastes delicious. Like many special snacks in Xi 'an, they can be seen everywhere in the street and the price is reasonable. It is a national food. Regardless of status, you can afford to eat if you want. So in the face of such delicious food, can pregnant women eat mutton buns?
Pregnant women can eat mutton buns, especially in winter, which has many benefits. Has the effects of increasing calories, tonifying deficiency, resisting cold, invigorating qi and blood, warming kidney, strengthening spleen, preventing diseases and strengthening body.
Meat is a good winter tonic for pregnant women, the elderly, the infirm and those who are afraid of cold. Sheep blood has the function of stopping bleeding and removing blood stasis, and can be used to treat metrorrhagia, fetal poison and postpartum blood halo.
Because mutton contains substances that are beneficial to the growth and development of pregnant women and fetuses, it does not cause epilepsy or other diseases. As long as it is eaten according to normal habits, it is harmless to pregnant women and fetuses and will not cause diseases to fetuses.
However, it should be noted that because mutton is warm and produces high heat, pregnant women should not eat too much, so as not to help heat hurt yin and cause discomfort.
Therefore, although mutton bread in soup is delicious, pregnant women should not drink too much.
The Origin of Mutton Paomo
Mutton bread in soup is now a well-known delicious snack. Its clear soup is delicious, the meat is rotten, and the steamed bread is tough and delicious. Many people like it very much. Then everyone likes to eat mutton bread in soup. Do you know it has a long history? Let's talk about the reason for mutton bread in soup first. Come on!
Paomo is from Xi 'an. According to legend, when Song Taizu Zhao Kuangyin was down and out, he lived in Chang 'an. It was a cold winter and he was very thirsty. There is only one cake in his bag, which is cold and dry and difficult to swallow. A boss selling mutton soup in the street couldn't bear it, and gave him a bowl of steaming mutton soup.
Zhao Kuangyin broke the cake and soaked it. After eating it, he felt refreshed and heroic, swept away his decadent mood and embarked on a journey. After he ascended the throne, he tasted all the delicious food in the world, but he couldn't put down the mutton soup and cakes in his heart. He ordered the kitchen to imitate them, and nearly a hundred chefs thought hard before making a decision.
Because Zhao Kuangyin praised it after eating. As a result, the news that the emperor ate mutton buns spread like wildfire and soon spread throughout Chang 'an. Since then, mutton bread in soup has become a famous food in Chang 'an.
In ancient times, vendors, pawns, craftsmen and farmers could not afford to eat in restaurants, so they brought their own dry food. All they need is two coppers to buy a bowl of mutton soup and soak steamed bread. This kind of mutton bubble can be said to be delicious for lower-class workers. Dongpo once had a poem praising the mutton bread in soup, which said, "There is bear wax in the soup, and Qin only cooks mutton soup." .