How to make mutton soaked buns When talking about Shaanxi’s famous snacks, everyone will definitely think of mutton soaked buns. Mutton steamed bun is also called beef and mutton steamed bun, and it was called "yokan" in ancient times. The ingredients of mutton steamed buns are heavy and mellow, the meat is rotten and the soup is thick, leaving endless aftertaste after eating. So everyone knows how to make mutton steamed buns. Let’s learn more about this mutton steamed buns that have become a representative of Shaanxi’s famous food!

How to make mutton soaked buns?

Do you know how to make delicious mutton soaked buns? Let me introduce you to the recipe of mutton soaked buns in detail.

Ingredients: mutton, ginger, garlic, cinnamon, star anise, Codonopsis pilosula, astragalus, kaempferol, bay leaf, grasshopper, amomum villosum, hawthorn, and pepper.

Method:

1. Choose good mutton, the commonly used parts are the legs and buttocks; wash them and cut them into large pieces. Cut along the texture of the meat, and slices are the easiest to taste and overcook;

2. Put the mutton in the pressure cooker, and if possible, the spices in the package include ginger, garlic, cinnamon, star anise, and Codonopsis pilosula. , astragalus, kaempferia, bay leaves, grasshoppers, amomum villosum, hawthorn, pepper, etc., remember not to add green onions

3. Pour in water and bring to a boil over high heat, skim off the floating foam and then simmer over low heat (remember that no green onions are needed) Soak the mutton in water and bleed); Select the ingredients according to the mutton, simmer for one to two hours, the meat will be rotten and the soup will be fragrant, turn off the heat;

4. Select the mutton ingredients, and simmer for one to two hours, the meat will be fragrant and the soup will be fragrant. Turn off the heat; while stewing the meat, put an appropriate amount of flour into a basin and a little salt water to increase the taste and toughness of the steamed buns. For seasoning, you can add a little cumin powder;

5. Add a little water and knead into a harder dough, cover and let it rest for 20 minutes. After waking up, cover the dough with high-gluten flour. Repeat this process, making sure to wake up the dough every 5-10 minutes, and knead the dough three to five times until it is hard enough that you can’t push it;

6. Divide the dough into pieces of the same size , roll it into a round piece and put it in the pan, remember not to add oil. (The oven can be used instead, 220 degrees for 20 minutes);

7. Fry the buns over low heat and cover the lid; keep turning the buns over repeatedly; tear the baked buns into small pieces with your hands or a knife Ding, the size is the same as the size of the cigarette holder;

8. Use another pot, put the original soup of mutton stew in the pot, add vermicelli and black fungus, cook, add salt to taste; after the vermicelli and fungus are cooked, pour Put it into the bowl, it is finished at this time; ...

The effect of mutton steamed buns

Shaanxi style delicacies, especially the most famous beef and mutton steamed buns in Xi'an. It is cooked finely, the ingredients are heavy and mellow, the meat is rotten and the soup is thick, fat but not greasy, and rich in nutrients. Since the founding of New China, especially in recent years, it has been used to entertain international friends and has been well received. In addition to being delicious, mutton soaked buns also have great effects. So what are the functions of mutton soaked buns?

1. The characteristics of beef and mutton steamed buns are heavy ingredients and strong flavor, the meat is rotten and the soup is thick, the aroma is attractive, the aftertaste is endless after eating, and it has the function of warming the stomach.

Mutton steamed buns are a delicacy in Shaanxi, especially in Xi’an. Its ingredients are heavy and mellow, the meat soup is thick, the tendons are smooth, the aroma is overflowing, the aftertaste is endless after eating, and it has the function of warming the stomach.

2. Beef and mutton steamed buns are the most unique and influential food in Xi’an. Known as "yokan" in ancient times, it is a rare nourishing product.

Beef and mutton steamed buns were called "Yang Geng" in ancient times. Su Shi in the Song Dynasty had a poem that said, "Long delicacies include bear wax, while Qin cooking only uses Yang Geng." It is characterized by heavy ingredients and mellow flavor, rich soup and strong glutinous rice. Smooth, fragrant and tempting, it is a rare high-end nourishing product.

Can pregnant women eat mutton steamed buns?

Mutton steamed buns are popular in Xi'an not just because of its deliciousness. Like many specialty snacks in Xi'an, it can be seen everywhere on the streets and is reasonably priced. It is a universal food. Regardless of status, as long as you want to eat, you can afford it. So facing such a delicious dish, can pregnant women eat mutton steamed buns?

Pregnant women can eat mutton steamed buns, especially in winter. It is very beneficial to eat more mutton. It can increase calories, replenish deficiency and resist cold, nourish qi and blood, warm the kidneys and strengthen the spleen, prevent diseases and strengthen the body. effect.

Meat is a good winter nourishing food for pregnant women, the elderly, the weak and those who are timid. Sheep blood has the functions of stopping bleeding and removing blood stasis, and has a therapeutic effect on women's metrorrhagia, fetal poisoning, and postpartum haemorrhage.

Since mutton contains substances that are beneficial to the growth and development of pregnant women and fetuses, and does not cause epilepsy or other diseases, as long as it is eaten according to normal habits, it is harmless to pregnant women and fetuses, and will not cause disease to the fetus.

However, it should be noted that since mutton is warm in nature and produces high heat, pregnant women should not eat too much to avoid adding heat and damaging yin, causing discomfort.

So although the mutton steamed buns are delicious, pregnant women should not be greedy.

The origin of mutton steamed buns

Mutton steamed buns are now a well-known delicious snack. Its clear soup is delicious, the meat is rotten and fragrant, and the steamed buns are tough and tasty. Many people like it very much. eat.

So everyone likes to eat mutton steamed buns. Do you know that it has a long history? Let me tell you about the origin of mutton steamed buns!

Paomo is a native food of Xi'an. According to legend, when Song Taizu Zhao Kuangyin was down and out, he lived in Chang'an. It was the cold winter and he was hungry and thirsty. He only had one cake in his bag. The cake was cold and dry, and it was difficult to swallow. A family on the street The owner of the mutton soup couldn't bear to see it and gave him a bowl of steaming mutton soup.

Zhao Kuangyin broke the cake into pieces and soaked it in. After eating, he felt refreshed and heroic. He swept away his decadent mood and embarked on the journey. After he ascended the throne, he tasted all the delicacies in the world, but he couldn't let go of the mutton soup cake in his memory. He ordered the kitchen to imitate it. Nearly a hundred chefs thought hard before settling on the recipe.

Because Zhao Kuangyin praised him highly after eating. As a result, the news that the emperor ate mutton steamed buns spread like wildfire, and soon became popular throughout Chang'an. Since then, mutton steamed buns have become a famous food in Chang'an.

In ancient times, traders, footmen, craftsmen and farmers, who could not afford restaurants, brought their own dry food. They only needed two copper coins to buy a bowl of mutton soup and soak the steamed buns, and they were satisfied. This mutton dip can be said to be a delicacy for lower-class workers. Regarding mutton steamed buns, Su Dongpo of the Song Dynasty once wrote a hymn in praise of "Long cuisine has bear wax, Qin cooking only Yang soup".