Beef and mutton steamed buns (English name: PitaBreadSoakedinLambSoup)
Mutton steamed buns, the ancient name of "mutton soup", the Song Dynasty, Su Shi has "Longzhuan have bear wax, Qin cooking only mutton soup" 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, 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, shredded cabbage, 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, that is, customers eat their own bubble: there are also dry bubble, that is, the soup is completely seeped into the burger. After eating the bun, meat, the bowl of soup was also finished Lao Sun Jia
. There is also a way of eating 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, of which the old family "old Sun family", "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, a street boss selling mutton soup, see the intolerance, gave a bowl of steaming mutton soup, Zhao Kuangyin will be broken into the cake soak into the eaten and feel refreshed, the heroic spirit, sweeping away decadent mood, embarked on the campaign, after the throne, tasted the world's most famous lamb, the most popular and most popular food in Xi'an. After ascending the throne, tasted all the world's delicious, the heart can not let go of the memory of the mutton soup bubble cake, ordered the kitchen imitation, nearly a hundred chefs think hard, to set the practice, is now the mutton steamed buns, it is said that the old Zhao ate after the dragon's face, become a daily fixed dishes, the head chef sealed the Marquis of Ten Thousand Houses, is estimated to be the world's first person because of the promotion of the development of food culture and Marquis of the people, but unfortunately can not be certified, or China has one more! The world's earliest.
Bun flavor heavy, that is, the north of the bold nature of the common a few pugilistic man, everyone end a bowl, bowl if a small pot, steaming, everyone buried in silence, tea kung fu, buns end soup dry, outsiders first came to Xi'an, are amazed, privately, but told me that I feel that the bun is simple, not as exquisite as the southern dishes, rich in flavor. In fact, the steamed bun is outwardly bold and simple, but the inner is exquisite and complex.
Practice
First of all, do, steamed buns pay attention to the soup clear meat rotten, cooking soup is the most important, bone broth and broth cooked separately, the meat first marinated for 20 hours, and then cooked for 8-12 hours. Common Square Hui cooking bun soup, a nearly 1-meter caliber cauldron, under the seasoning using 50 pounds of noodle pockets, filled with a bag, thrown into the pot to cook. Telling sellers are a pot of soup sold out on closing, so the flavor of the good steamed bread store is almost always open at 10 am, closed at about 2 pm.
Eating is also a delicate matter, 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 are better than the fresh ones), after breaking the good to tell the fellows of your taste requirements, the mouth of the heavy - heavy taste, the mouth of the light, dry mix - less soup, the mouth of the soup - the mouth of the soup. - after eating the bun at the bottom of the bowl left just a mouthful of soup, water siege - soup more. When the steamed bun is served and eaten, it is said to be eaten by silkworms, avoid stirring vigorously, in order to be consistent in taste from beginning to 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.
"Mutton steamed bun", that is, beef and mutton a piece of soup to soak,
beef and mutton steamed bun to Shaanxi local cattle and sheep and their bones, refined salt, pepper, star anise, grass jelly, cinnamon, good ginger, beef and mutton steamed bun
Garlic seedling and other seasonings, divided into the bone meat processing, boiled meat, fish meat, break the bun, cook the bread 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. Cooking meat process is also particularly delicate, first of all, repeated rinsing of beef and mutton, soak 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 stew for about 6 hours, to be soup meat rotten, out of the pot on the board for standby.
Traditional cooking method
The traditional cooking method of mutton foam has four kinds: single walk, dry plucking, mouth soup, water siege.
The so-called "single go", buns and soup on the table, the bun (cake) broken into the soup to eat, after eating a bowl of fresh soup, said "each is the flavor of each". I thought the authentic lamb bubble is boiled out of the boiled buns, so eating method is not as good as tasting another Xi'an snack: water basin mutton. "Some people call them "dry puffs", which are cooked in a bowl with no soup in sight and can be poked with chopsticks. Another kind is called "mouth soup", which is a mouthful of soup left after the steamed bun is finished. "As the name suggests, the soup is wide, like a city surrounded by water. If you put a chopstick on the bowl after breaking the bun, the staff will understand that this is "dry plucking". Eat "mouth soup" and "water siege" do not need to take the chopsticks that, because the size of the bread and cooking method is the unity of the principle of soup wide bun block, and vice versa, small, experienced cooks see you break the size of the bread will know how much soup to add.
The breaking of the steamed buns is very delicate. Bun is special, called ___ bun, a two-two. It is said to be nine dead noodles, one hair flour kneaded together and branded. All dead noodles, the taste is not good, and is not conducive to digestion; all hairy noodles, it can not be soaked. Some fake connoisseurs will say that break out of the bun to be like a bee's head, the smaller the better, in fact, it is not, as mentioned above, the size of the bun is unified with the cooking method, dry plucking, the mouth of the soup, the water surrounded by the city, the size of the bun in turn, such as soybeans, peanuts, fava beans can be.
After the bun is broken, please present to the chef at the helm of the fellow, plus mutton broth cooked over high heat, plus beef and mutton, vermicelli, green onions, garlic, coriander, a little more advanced (Xi'an are called "quality") and fungus, cauliflower and dried spices, etc. can be served up and eaten. Such a big bowl of their own hand-breaded buns, green onions, garlic, cilantro, reddish-brown beef and mutton, yellow cabbage, against the white crystalline fans, dark fungus, the aroma is overflowing, so that people are very excited about eating. It should also be noted that: the steamed buns should be served on the bottom of the buns, fans covered in a net shape, with green onions, cilantro, beef and mutton arranged in the shape of a fish at the top. If not, you can always tease the boss to hire a master is not called Nanguo.
Eat left-handed spoon, right-handed chopsticks, steamed buns on the table, the spicy sauce spread on top, do not stir, speaking from one side of the "nibbling" to maintain the fresh flavor, an old eater said that this fresh and hot gas run not scattered, but I think stirring too much, steamed buns not become a steamed bun, mutton broth into the batter is the most terrible. Sugar and garlic with or without, individual voluntary. After the meal, drink a small bowl of soup cooked in the original juice, thought clear mouth.