Mutton steamed bun is one of the traditional snacks in Shaanxi Province and is famous for its unique taste and rich nutritional content. Next, let’s introduce how to make mutton steamed buns.

Materials

1. Mutton: 500 grams

2. Flour: 500 grams

3. Yeast: 10 grams

4. Lettuce: appropriate amount

5. Tofu skin: appropriate amount

6. Vinegar: appropriate amount

7. Chili oil: appropriate amount

8. Zanthoxylum bungeanum: appropriate amount

9. Salt: appropriate amount

10. Ginger and garlic: appropriate amount

Steps

1. Mix flour and yeast, add appropriate amount of water, knead into dough and let it rise for 30 minutes.

2. Wash the mutton, cut it into small pieces, add appropriate amount of salt, pepper powder, ginger and garlic, and marinate for 20 minutes.

3. Put the marinated mutton into the pot, add an appropriate amount of water, bring to a boil over high heat, then turn to low heat and simmer for 1 hour.

4. Knead the dough into a small dough, roll it into a pancake, put it in a preheated oven and bake it until the surface is slightly brown.

5. Tear the baked pancake into small pieces, put it into a bowl, and add an appropriate amount of mutton soup.

6. Take out the stewed mutton, put it into the tofu skin cut into small pieces, add an appropriate amount of salt, pepper powder, ginger and garlic, and stir-fry evenly.

7. Put the fried mutton and tofu skin into a bowl, and add an appropriate amount of mutton soup.

8. Add appropriate amount of lettuce, chili oil and vinegar to the bowl and stir evenly.

Tips

1. Do not let the dough rise for too long, otherwise it will affect the taste of the dough.

2. The mutton stewing time should be long enough to ensure the freshness and tenderness of the mutton.

3. Do not fry the tofu skin for too long, otherwise it will affect the taste.