Beef and mutton steamed bread is flavored with Shaanxi local cattle and sheep and their skeletons, refined salt, pepper, star anise, tsaoko, cinnamon, galangal and garlic seedlings. It processes five processes: osteogenesis and meat separation, cook the meat, meat fishing, steamed bread breaking and steamed bread cooking. A bowl of steamed bread must be cooked in a pot to make a good soup. Of course, the recipe of good soup is a trade secret. And cook the meat also pays special attention to technology. First, the beef and mutton are rinsed repeatedly, soaked for about 5 hours, and cut into chunks of about 5 kilograms. Then put the beef and mutton in the pot, season with the old seasoning bag, cook for about 4 hours with strong fire, put the meat in the pot, put the new seasoning bag, seal and compact, cook for 2-3 hours with strong fire, and then stew for about 6 hours with low fire. When the soup is thick and the meat is rotten, it can be cooked and set aside.
There are also several kinds of mutton buns in Shaanxi. I was born in Xi, Shaanxi. Some places eat clear soup and steamed buns, similar to a clear basin, and steamed buns are baked wheat cakes. Xi 'an steamed buns are made of dead dough cakes. Break the buns and give them to the master for cooking. Eating authentic steamed buns in Xi is always reminiscent. If you can't eat authentic steamed buns, you probably don't want to eat any more. Eating steamed buns comes standard with hot sauce (sugar garlic, hot sauce), which is very particular about how to eat it. Many people just mix and eat. This is the wrong way to eat. Put a little hot sauce at a time, and only mix the bite you want. When eating steamed stuffed buns, I will tell the master that the water is surrounded by the city and soup.
material
Four catties of mutton, four shallots, one ginger, 500g of flour, 0/0g of yeast powder, appropriate amount of salt, a handful of pepper, a piece of cinnamon, one star anise, appropriate amount of green radish, appropriate amount of vermicelli, appropriate amount of Chili powder, appropriate amount of sesame seeds, appropriate amount of onion, appropriate amount of coriander and two spoonfuls of Wang Shouyi thirteen spices.
1 cold water and noodles, wake up for half an hour, Xi' an mutton bread in soup.
2 electric baking pan baked into a cake Xi 'an mutton bread in soup practice
3. The method of tearing Xi 'an mutton bread in soup with water-soaked fungus
4 A few fans practice Xi 'an mutton bread in soup alone.
5.Xi 'an mutton and bread pieces in soup are cut so wide.
This size is ok, or you can break the practice of Xi 'an mutton bread making by hand.
Mutton must be soaked in blood. I use Hengshan mutton from Yulin, which is not smelly at all. Goats are free-range, and they eat gum grown in local mountains, so they have no fishy smell and delicate meat. ) If you can't buy goat and mutton, don't buy Mianyang meat. Mianyang meat is not suitable for making steamed stuffed buns (I forgot to shoot ginger slices, so when I was in cook the meat, I kept it in a pressure cooker for 40 minutes without salt.
8 ya mutton Xi' an mutton and bread pieces in soup
9 Pick out the ginger slices and pepper horns and cook until boiling, add some salt, cook for a while and then put the fungus and vermicelli (the mutton eaten at home is very bad, so you don't need to cut it directly). Xi' an mutton bread in soup.
10 Xi An's cooking method of mutton bread in soup
1 1 prefers oral soup, so it is customary to have only one mouthful of soup after eating mutton bread in soup.
12 Preparing spicy oil seeds with sugar and garlic is the best solution!
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