Shaanxi snacks mutton steamed buns practice
Mutton steamed buns referred to as mutton bubbles, steamed buns, the production of raw materials are mainly mutton, minced onion, vermicelli, sugar, garlic, etc., the ancient name of the "Sheep Soup", the Northwest cuisine, especially Xi'an, Shaanxi Province, the most enjoyable beef and lamb steamed buns famous, it is fine cooking, heavy taste mellow material, rotten meat soup thick, fat, not greasy, nutritious, overflowing with aroma, tantalizing appetite, after eating a long-lasting aftertaste. I would like to introduce you to the practice of Shaanxi snacks lamb steamed buns, I hope to help you!
Shaanxi snack mutton steamed buns practice
Ingredients : 500g of sheep big bone, 300g of sheep spine, 500g of sheep hind leg with skin meat, black fungus (soaked) amount, a handful of vermicelli, a few cilantro, green garlic a green garlic, shallot section amount, anise one, a piece of cinnamon. 3 slices of ginger, two slices of peel, salt, white pepper, chili sauce, sugar and garlic in moderation, 200g of flour, yeast 0.8g.
Practice : 1. blanching: pot into the cold water, cleaned sheep bones and cut pieces of lamb poured into the ginger, adding two slices of peel, boiled over a high flame and poured off the blood, rinsing clean. 2. pot for clean water, add lamb bones simmering on high heat, while adding star anise, cinnamon, pericarp, scallion, ginger, keep the pot of water boiling state about 2 hours. Skim off the foam while cooking, and finally fish out the star anise, cinnamon and orange peel. (It is recommended to use a large soup pot for this process) 3. Pour the whitened and thickened soup into a large-capacity casserole dish, pour in the blanched lamb, and simmer on low heat for 3 hours. 4. Melt the yeast in about 20g of lukewarm water, add 30g of flour and knead into a dough, cover with plastic wrap and ferment for 1 hour. Knead the remaining flour and water into a harder . Cover with plastic wrap and leave to rise for half an hour. Finally, knead the two doughs together until smooth and elastic. Divide into equal pieces and roll out with a rolling pin to a thickness of 1cm. Cook in a pan without oil for 3-5 minutes. 5. Remove from the pan when both sides are lightly browned. 6. Break the bun into fingertip-sized or soybean-sized pieces and set aside in the bottom of a bowl. 7. Blanch the vermicelli and fungus in water. 8. Put it in a bowl and pour over the boiled goat soup, sprinkle with salt and pepper. 9. Slice the lamb, put it on the vermicelli, sprinkle it with chopped green garlic and parsley, pour in the chili sauce according to personal preference, or eat it with sugar and garlic. Shaanxi Snacks Introduction to Mutton Buns Mutton Buns is short for Mutton Buns, Buns. Anciently known as the "sheep soup", Northwest cuisine, especially in Xi'an, Shaanxi Province, the most enjoyable beef and mutton steamed buns reputation, the famous Northern Song Dynasty poet Su Shi left a "Longzhuan bear wax, Qin cooking only sheep soup" poem. It is fine cooking, heavy material taste mellow, meat rotten soup thick, fat but not greasy, nutritious, fragrant, tempting appetite, after eating endless aftertaste. Because it warms the stomach and endures hunger, it has been loved by people of all ethnic groups in Xi'an and Northwest China, and foreign guests come to Shaanxi to taste it first and enjoy it to their heart's content. Beef and mutton steamed bun has become the "general representative" of Shaanxi famous food. Through the above introduction, you learn to do Shaanxi snack mutton steamed bun? The most important thing to make mutton steamed buns is to make the buns and soup.