Niu mutton and bread pieces in soup
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. Steamed lamb buns are well-cooked, with thick and mellow ingredients, and carrion soup is thick, fat but not greasy, rich in nutrition, fragrant and attractive, with endless aftertaste after eating. Because of warming the stomach and fighting hunger, beef and mutton paomo has become the "general representative" of Shaanxi famous food.
Niu mutton snack
Paomo pays attention to good soup and light taste. Moreover, cooking pays attention to many ingredients and heavy taste. Auricularia auricula is usually added, and vinegar and pepper are essential in the production. The difference between stir-fried and soup packets is simply summarized as one is light sliced meat and the other is diced meat. One is clear soup, and the other is soup with less vinegar.
Hulutou paomo
Cucurbit head, that is, the fat intestine at the junction of pig's large intestine and small intestine, is named after it shrinks like "cucurbit head" after cooking. "Hulutou Paomo" is made of this piece of fat sausage, chopped "Homer" and other auxiliary materials and seasonings, and brewed with boiled broth.
Sam sun boiled bread
After the eater broke the steamed stuffed bun, the chef cooked it with stock, garlic sprouts and vermicelli. The three delicacies in the bowl are bright in color, 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 appetizing!
Shuipen mutton
When people in Shaanxi eat mutton, they often eat it with Baiji steamed buns or Guo Kui, accompanied by 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 and drink some soup. A basin of mutton in Chengcheng County, Shaanxi Province, ate 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 the mutton soup drip.
Zagantang paomo
Generally, miscellaneous liver soup is used, such as mutton tripe, mutton liver, mutton stomach, mutton heart, mutton liver and mutton intestines. Actually, it tastes good. Zagan soup is actually breakfast, a bowl of Zagan soup. You will also bring a cake, break the cake and take out the miscellaneous liver in the soup and put it in the steamed bread. While eating meat buns, I will drink soup. You can also break the steamed bread into pieces when eating, and you can also eat soup in winter to warm your stomach.
Weinan tofu pao
Tofu bubble is actually tofu buns. Tofu paomo is to ferment the first-class wheat flour, put it on a hammer and slowly bake it with slow fire until both sides of the cake are colored with fire. Break the cake into small pieces and pass it with hot pulp. The entrance is soft and smooth, with a little gluten, which is very delicious.
Tofu pudding paomo
Douhua paomo is a famous snack with local traditional flavor, which is popular in Fengxiang County, Baoji City, Shaanxi Province. Douhua paomo is very popular in Baoji area. In recent years, bean curd steamed stuffed bun has developed rapidly, and has spread all over many streets and lanes in Shaanxi and even outside Shaanxi.
Meatball hulatang paomo
Ball Chili soup can be said to be vegetable beef ball soup or beef ball stew soup, but the difference is that the soup is thicker. There are round beef balls, potatoes cut into chunks, lotus root white, carrots, cauliflower, celery and so on in the soup. First, use beef and sheep bones to make soup, then use beef balls and stew, and finally thicken. It's easy to say, but it's difficult to ensure that food is not cooked and suitable for eating. Before eating, pour a spoonful of Chili oil carefully cooked by the store. After eating it, the tip of the tongue is numb (Chili gets into trouble), sweating slightly and feeling comfortable all over.