Raw materials: 1 pancake, 50 grams each of yellow flowers, fungus, and vermicelli, 10 grams each of green garlic and coriander, 100 grams of braised mutton

Seasoning: 200 grams of mutton soup, 4 salt grams, 2 grams of MSG, 2 grams of pepper

Method

1. First break the pancake into pieces, wash and tear the yellow flowers and fungus, soak the vermicelli and wash the green garlic. Select sections, wash the coriander, slice the braised mutton and set aside;

2. Put the broken pancakes into the pot, add mutton soup, add yellow flowers, fungus, vermicelli, green garlic, and cook; < /p>

3. Add salt, monosodium glutamate and pepper, mix well, put it into a bowl, put the sliced ??braised mutton on top, and sprinkle with coriander.

Special Tips

Be sure to choose crispy braised mutton.

"Mutton steamed buns", that is, beef and mutton are boiled together to make steamed buns. Beef and mutton steamed buns are made from local Shaanxi beef and sheep and their skeletons, refined salt, pepper, star anise, grass fruit, cinnamon, galangal, Garlic sprouts and other seasonings are divided into five steps: bone meat processing, meat cooking, meat removal, breaking into steamed buns, and cooking steamed buns. A good bowl of steamed buns must first be boiled in a pot of good soup. The method of making good soup is of course a commercial one. Secret. The cooking process is also very particular. First, the beef and mutton must be rinsed repeatedly, soaked for about 5 hours, and cut into large pieces weighing about 5 kilograms. Then put the beef and mutton into the pot, add an old seasoning bag to enhance the flavor, and cook over high heat. About 4 hours later, add the meat pieces to the pot, replace with a new seasoning bag, cover and compact, bring to a boil and simmer for 2 to 3 hours, then simmer over low heat for about 6 hours. When the soup is thick and the meat is tender, take it out of the pot and put it on a plate for soaking. There are four traditional cooking methods: single walking, dry pulling, mouth soup, and water siege. The so-called "dan walking" is to serve the steamed bun and soup separately, break the steamed bun (cake) into the soup and eat it, and drink it alone after eating. A bowl of fresh soup is said to have "different flavors". I thought that the authentic mutton soaked in steamed buns was better than trying another Xi'an snack: "dry soaked mutton". "There is no soup in the bowl after cooking, and it can be poked with chopsticks. The other is called "mouth soup". After eating the steamed buns, there is only a mouthful of soup left. "Water Siege" As the name suggests, the soup is wide, like a large water siege. You After breaking off the buns, put a chopstick on the bowl, and the waiter will understand that this is "dry pulling". There is no need to use chopsticks to express "Kou Tang" and "Shuiweicheng", because the size of the buns is consistent with the cooking method. , the principle is that the soup is wide and the buns are small, and the experienced chef will know how much soup to add when he sees the size of the buns. The method of breaking the buns is special, and it is called a steamed bun. Two taels. It is said to be made from nine parts of dead noodles and one part of yeast noodles. It is all dead noodles, which tastes bad and is not good for digestion. If it is all yeast noodles, it cannot be soaked. It is said that the steamed bun should be like a bee head, the smaller the better, but it is not true. As mentioned above, the size of the steamed bun is consistent with the cooking method, dry pulling, mouth soup, water siege, the size of the steamed bun is such as soybeans, peanuts, and broad beans. That's it. After the buns are broken, ask the waiter to present it to the chef, add mutton soup and cook it quickly, add beef and mutton, vermicelli, chopped green onion, garlic sprouts, coriander, and more advanced ones (called "high-quality" in Xi'an). There are fungus, day lily and dried fragrant spices, etc., ready to be served. Such a big bowl of steamed buns made by yourself, with green green onion, garlic sprouts, coriander, reddish-brown beef and mutton, and yellow daylily, set against the white and crystal clear sky. The vermicelli and the dark fungus are full of fragrance, which makes people's index fingers twitch. It should also be noted that the steamed buns served should be on the bottom of the steamed buns, with the vermicelli covered in a mesh shape, and served with chopped green onion, coriander, beef and mutton. If not, you can make fun of whether the chef hired by the boss is named Nan Guo. When eating, hold the spoon in your left hand and the chopsticks in your right hand. After making the steamed buns and serving them, spread the chili sauce on them and be careful not to stir them. While "nibbling" it to maintain the freshness, an old foodie said that the fresh and hot air will not escape like this, but I thought that the most terrible thing would be to stir it too much, and the soaked buns would not become soaked buns, and the mutton soup would turn into batter. It is optional to use sugar and garlic. After the meal, drink a small bowl of soup made from the original juice to clear your mouth. The two most famous steamed bun restaurants in Xi'an are Lao Sunjia Steamed Bun Restaurant (No. 364, Xi'an East Street) and Tongshengxiang Steamed Bun Restaurant (Xi'an Bell and Drum Tower Square). The late master of Chinese painting Huang Zhou was very happy after eating steamed buns at "Tong Shengxiang". He asked to write a calligraphy as a souvenir, so he wrote "the best bowl in the world". Later, after Comrade Liu Huaqing went to Lao Sun's house to taste steamed buns, He also wrote "the best bowl in the world" with great enthusiasm. This is the story of the two "best bowls in the world" of beef and mutton steamed buns in Xi'an.

But if anyone insists on distinguishing Lao Sun's family from Tong Shengxiang's steamed buns, that would be too petty. In fact, for Chinese and foreign diners, this "first bowl" story has become the most interesting quote when going to these two restaurants to taste authentic beef and mutton steamed buns