Shaanxi gourmet ~ mutton and bread pieces in soup

Mutton paomo is called mutton paomo for short, and its raw materials mainly include mutton, chopped green onion, vermicelli (or vermicelli), sugar, garlic and so on. Known as "mutton soup" in ancient times, it is delicious in Shaanxi, especially in xi 'an, enjoying the reputation of beef and mutton in soup. Well-cooked, mellow taste, thick carrion soup, fat but not greasy, rich in nutrition, fragrant, attractive appetite, delicious after eating.

Su Shi, a famous poet in the Northern Song Dynasty, wrote a poem, "There is bear wax in the dragon, and Qin cooks mutton soup alone." Because it warms the stomach and fights hunger, it has always been loved by Shaanxi people. Foreign guests come to Shaanxi to have a taste first to satisfy their appetite. Beef and mutton paomo has become the "general representative" of Shaanxi famous food. During the Sui and Tang Dynasties, Chang 'an area ate more cakes, so there was a kind of pasta, which was cut into strips and squares before cooking. At that time, people generally ate sheep, so they cooked mutton with other accessories and gradually evolved into mutton buns. Su Shi, a poet in the Northern Song Dynasty, praised it as "Qin only cooks mutton soup" after eating mutton buns.

manufacturing method

Exercise 1

Making materials.

Material: pancake (standard) 200g.

Accessories: 50 grams of day lily (dry), 50 grams of auricularia auricula (water hair), 50 grams of vermicelli, green garlic 10 gram, coriander 10 gram, cooked mutton 100 gram.

Seasoning: salt 4g, monosodium glutamate 2g, pepper 2g.

Production process: firstly, break the pancake into pieces;

Wash and shred yellow flowers and auricularia auricula;

The fans are soaked;

Wash the green garlic and select sections;

Wash coriander;

Slice braised mutton for later use;

Put the broken pancakes into a pot, add mutton soup, add yellow flowers, fungus, vermicelli and green garlic, and cook;

Add salt, monosodium glutamate and pepper, mix well and put in a bowl;

Add braised mutton slices and sprinkle with coriander.

Paomo pays attention to clear soup and rotten meat. Making soup is the most important thing. Bone soup and broth are cooked separately. Marinate the meat for 20 hours, and then cook it for 8- 12 hours. Common boiled soup buns, a large pot with a diameter of nearly 1 m, and 50 kg of bread with seasoning, are boiled in the pot. Exquisite sellers close their doors after selling a pot of soup, so almost all shops with good taste open at 7 am and close around 1 in the afternoon.

Chinese name

Pita Bread Soaked in Lamb Soup

English name

Steamed mutton

classify

Xi 'an Snacks (Shaanxi)

Someone's taste

Xianxian

condiments

Chopped green onion, vermicelli, sugar and garlic

condiment

Cooking wine, salt, fennel