Steamed bread is a kind of white flour scone. Scones must have a dead face. When you eat it, break it into soybeans and put it in a bowl. Then, the chef should put a certain amount of cooked meat and original soup in the bowl, and add seasonings such as chopped green onion, coriander, day lily, black fungus, cooking wine, vermicelli, salt and monosodium glutamate. Make it with a spoon. The way to eat mutton buns is also very unique. There is mutton soup (basin of mutton), that is, customers eat and soak themselves; There are also dry bubbles, that is, the soup completely penetrates into the buns. After eating steamed stuffed bun and meat, the soup in the bowl is also finished. Another way of eating is called "Water Besieging the City", that is, boiling wide soup, and the cooked steamed buns and meat are placed in the center of the bowl, surrounded by soup. In this way, the clear soup is delicious, the meat is rotten, and the steamed bread is tough and tasty.
The origin of paomo
Baomo is from Xi 'an. According to legend, when Zhao Kuangyin and Song Taizu were down and out, he lived in Chang 'an. It is a cold winter, and he is very thirsty. There is only one cake in his bag, which is cold and dry and difficult to swallow. The owner of a mutton soup seller on the street couldn't bear it and gave him a bowl of steaming mutton soup. Zhao Kuangyin broke the cake and soaked it. After eating, he felt refreshed and heroic, swept away his decadent mood and embarked on a journey. After he succeeded to the throne, he tasted all the delicious food in the world, but he couldn't put down the mutton soup and bread in his heart and asked the kitchen to imitate it. Nearly a hundred chefs thought hard before deciding on the way to make mutton buns today. It is said that Zhao Kuangyin was very happy after eating, and became a daily order. The chef sealed Wan Huhou, which is the origin of Paomo.
Another way of saying this is that when Song Taizu Zhao Kuangyin was unsuccessful, he lived in poverty and lived on the streets of Chang 'an (now Xi). One day, there were only two steamed buns left on me, because my husband was hard and I couldn't swallow them. It happened that there was a mutton shop cooking mutton by the roadside, so he went to ask for a bowl of mutton soup to soak the steamed bread until it was soft. Seeing his pity, the shopkeeper told him to break the bun and pour a spoonful of hot mutton soup for soaking. Zhao Kuangyin took the bubble good steamed bread, big eat it, eat his whole body fever, sweating on his head, hunger and cold all disappear.
Ten years later, in 960 AD, he became the founding emperor of the Northern Song Dynasty, namely Mao. A trip to Chang 'an, passing by the mutton shop of that year, was full of fragrance. I couldn't help thinking of eating mutton soup and making steamed buns ten years ago, so I stopped the car and told the shopkeeper to make a bowl of mutton soup and steamed buns. The shopkeeper panicked. He didn't sell buns in the shop. What should he do? Ask his wife to bake some cakes at once. After the cake was baked, the shopkeeper saw that it was dead (unfermented) and unfamiliar. Afraid of the emperor's illness, he had to break the steamed buns into pieces, pour in mutton soup and cook them, put in a few large pieces of mutton, carefully mix the seasonings and serve them to the emperor. Zhao Kuangyin praised it after eating, and immediately ordered his followers to give him one hundred and twenty pieces of silver. This thing spread like wildfire and spread all over Chang 'an? .
Lanzhou mutton paomo and Xi mutton paomo.
Although these two places are located in the northwest of China, there are always differences in diets in different areas. The mutton buns in Lanzhou and Xi are very different. Lanzhou's mutton bread in soup is to cut the cooked mutton into large pieces, add vermicelli, garlic sprouts and coriander, and pour mutton soup, and you can eat it. And steamed bread. Xi 'an is a cake made of dead flour (without fermented flour), while Lanzhou is a local bread made of fermented flour, which retains the original flavor of flour and is delicious with any seasoning. The practice is also different. Xi 'an paomo needs to be broken and then cooked, while Lanzhou paomo only needs to make soup and meat and give you a big cake, so you can do it yourself. You can open the cake and throw it into the soup to enjoy the taste of mutton soup and steamed bread. Or take a bite of soup and a bite of cake, then chew a big piece of mutton slowly and suck away two fans, big steamed bread and big meat. That feeling is meaningless.
Classification of paomo
Shuipen mutton
Shuipen mutton is a famous traditional snack of Han nationality in Shaanxi, especially in Weibei area. It is said that it originated in the Chongzhen period of the Ming Dynasty and was named "two for the road" by Empress Dowager Cixi. It is a seasonal snack in summer in Xi, which evolved from 1000 years ago. Xi people think that eating Chili noodles (Chili powder) can relieve summer heat. Because it was listed in June of the lunar calendar, it is called "June Fresh".
When people in Shaanxi eat mutton in a basin, they usually eat it with Baiji steamed buns or Guo kui, and then with fresh garlic, hot sauce or sugar garlic. You can soak steamed bread in a bowl of soup to eat and drink, or you can take a bite of steamed bread to drink soup. The mutton in a basin in Chengcheng County, Shaanxi Province is eaten with crescent cakes. Fat and thin slices of mutton are sandwiched in the crescent cake just made, and some fresh diced green peppers are added to make mutton soup.
Hulutou paomo
"Hulutou" is a unique traditional food in Xi 'an, which is famous at home and abroad for its mellow taste, rich soup, fresh and tender steamed buns and fat but not greasy. Its cooking technique is exquisite, and various colors are used reasonably. The most important thing is to deal with the intestines and stomachs, and make soup and make buns. Among them, the raw sausage belly has to go through more than a dozen processes to achieve the requirements of decontamination, deodorization and greasy solution, and make a delicious "gourd head".
The method of making gourd head steamed bun is to break the steamed bun into small pieces the size of a bamboo stick and put them in a bowl. Then the chef soaked the intestines cut into the shape of a bevel knife for three or four times, so that the hot soup penetrated into the steamed stuffed bun, then added a small amount of cooked oil, seasoning water, monosodium glutamate, coriander, garlic sprouts and oil chili pepper, and finally poured in a proper amount of boiling soup. When eating, sugar, garlic and pickles are added to refresh the appetite and greatly increase people's appetite.
Tofu pudding paomo
Douhua paomo is a famous Han snack in Fengxiang and Xifu areas of Baoji, Shaanxi Province. Its steamed stuffed bun is baked with special seasoning, more than an inch thick, pot-shaped, jingling, commonly known as "pot helmet." It has strict requirements on temperature and taste, golden color, crisp outside and tough inside, and mellow wheat flavor. It is sliced with a sharp knife and looks like Jin Yezi. Tofu pudding is made of high-quality soybeans. Fresh and smooth, cooked but not scattered. Douhua paomo is very popular in Baoji area.
Sam sun boiled bread
The raw materials of Sanxian steamed buns are meatballs, carefully made dough, thin-skinned white meat slices, and white soup mixed with meat bones and chicken and duck meat. After the diners break the buns, the chef will cook them with broth, garlic sprouts and vermicelli. The three fresh colors in the bowl are bright, the soup is white and the aroma is overflowing. The so-called meatballs are yellow, the meat slices are red, the dough is milky white, and with a little pepper, it is colorful, especially beautiful and quite appetizing.