Shanxi famous snack lamb steamed bun, how to do at home?

The classic Shaanxi specialty snacks, many people will immediately think of Xi'an meat buns, Shaanxi cold noodles, because these characteristics of the food snacks are not only delicious, and strong city fireworks, but also widely spread more widely. In the streets and alleys of major cities, often see a tricycle tugging a stack of very thick cold noodles walking along the streets; or a honeycomb stove, stewed pot of bone soup, a protruding frying pan, now branded a good bit of steamed buns, bubbling hot, on the spot cut meat production and processing of bologna buns. But the real representative of Shaanxi snacks is not really Xi'an meat buns, Shaanxi cold noodles, often "beef and mutton steamed buns", which is a real Shaanxi specialty snacks "total means".

Qin cooking only sheep soup

Beef and mutton steamed buns, also known as "sheep soup", is Shaanxi Guanzhong regional characteristics of taste elegant feast, began in Weinan City, Shaanxi Province, solid city town. Related beef and mutton steamed buns the most classic account than the Northern Song Dynasty great writer Su Shi Su Dongpo old Mr., he once composed a poem said: "Longzhuan have bear wax, Qin cooking only sheep soup" of the famous poem. Beef and mutton steamed buns is the premise of the ancient "yang yang" development trend, the beginning can be traced back to the Western Zhou BC, when yang yang as worship ritual food, the Imperial Palace feast, has a long history, profound and profound.

What's more, also because a bowl of yam soup and the demise of the family, according to the "State of War" described: the king of zhongshan, because a cup of yam soup and annoyed Sima Ziqi. Therefore, the anger and go Chu, persuade King Wen of Chu to cut Zhongshan, so the demise. To the Tang Dynasty, beef and mutton steamed buns is not only the palace imperial food, but also become a classic city life specialty snacks. "Three days in the kitchen, wash your hands and make soup." Sheep soup, beef cooking soup, soup here refers to beef and mutton steamed buns, has basically constituted the prototype of today's beef and mutton steamed buns.

Beef and mutton steamed buns have new norms

Like Yangzhou egg fried rice, beef and mutton steamed buns now have a brand new production norms: branding a little bit of cake buns should be crispy and dry, into the soup does not fall apart, but also need to according to the "breaking, tearing, pinching, shaking," and finally break the cake buns into soybean-sized crumbs. The appearance of the beef and mutton steamed buns is very generous, highlighting the "silk stripes blocking the lid, double fish seat floating top" modeling characteristics. With the beef and mutton steamed buns together with the dishes also due to three kinds of accompanying dishes: spicy sauce, incense Lai, pickled sweet and sour garlic. At the same time, clear "dry bubble" for the official network specification, the provisions of the bowl without soup, channel without juice. I think this article is a bit of overkill, some people love to drink soup, more like that kind of "water around the city" texture, this is no excuse.

Hand washing as soup

Beef and mutton steamed buns are made up of 2 components: yang yang and hoto buns. As a tradition, everyone has the idea of imitation, although not pure, at least how many points of coolness will be satisfied. During the weekend, I made a big pot of beef and mutton soup for my family. Not to mention, the taste is quite good, see the family eat with great interest, the heart is also warm, tired is also worth it. Especially when the children eat a big bowl, still have to drink another bowl, there will always be a stream of warmth overflowing in the heart.

Mutton soup to see the basic skills

If you want to make a bowl of fresh and rich beef and mutton steamed buns, mutton soup is the key, but also the most test of a person's basic skills in cooking technology. Prepare five or six pieces of sheep bones in advance, pig bones can be cut from the middle, conducive to the fresh flavor overflow. Clean up the sheep bones into the pot of cold water, the fire boil, immediately dial through the white foam produced, nicked water to remove the fishy, fished up and filtered water. Use a casserole or stainless steel frying pan to hang the mutton soup, pour in the appropriate cold water, 50 grams of dongzhu, 30 grams of ginger slices, 3 grams of mace, 5 grams of cinnamon ding, 5 grams of good ginger, and other spices you like, packed into a cloth bag or wrapped in a sand cloth. When the water is hot, put in the copious water of the sheep bones, cultural fire boiling pot and then adjusted to the least fire, gradually boiled and cooked for 2-4 bells. Right in the middle, use a dense leaky spoon to continuously dial through the white foam and residue produced. Eventually, produce clear and bright, fresh and pleasant sheep bones big bone soup.

mutton stewed to rotten and not scattered

beef and mutton steamed buns of beef provisions stewed to rotten and not scattered, can not be stewed over the head, too soft and rotten cut out not complete mutton is useless. According to the total number of families, using appropriate beef, cut into pieces, soak in warm water for 1-2 hours, according to the soak to remove blood. Then the beef cubes cold water into the pot, nicked water to remove fishy. Put the early hanging good sheep bone soup boiling, into the water copied lamb pieces, go red boiling after adjusting to medium heat, cooking for 30 minutes, stewed until the lamb can take chopsticks easily inserted through on the line. Fish up the stewed beef, let it cool and then cut it into larger pieces of lamb. Keep in mind that the lamb should always look detailed, not crumbled or broken.

Dry, hard, crispy and fragrant

Eating beef and mutton steamed buns, branding the cake bun is an important step, a good cake bun should be dry and crispy, bubbly and does not fall apart, but also need to produce the characteristics of "trespassing on the wooden circle, the tiger's back and waist, chrysanthemums, heart". There are two types of cake buns, also known as hu buns, and they are made with dead noodles and small leavened noodles, which are used to make beef and mutton buns. Take off the batter again, mix well, and make about 100g of dough, knead it into a ball, and spread it into a 1cm thick bun, with an indentation on one side and a protrusion on the other. Wipe a frying pan or an electric cake pan with a little cooking oil to moisten the surface. When the pan is hot, place the buns in the pan with the grooves facing downwards. Burning a circle of golden edges; spread the bun flat, burned out of the middle of the chrysanthemum heart; turn over the other side burned out of the golden tiger spots, also known as the tiger's back, resulting in the characteristics of the "trespassing wooden circle, tiger's back, chrysanthemum heart".

Tear the buns more patience

In the past, love to eat beef and mutton buns, all hands, clothes and food, first come up with a large round bowl, put on the head of the two hoto buns. If you love to eat "cloud slice", the bun is directly torn into 4 pieces of similar size, and each piece is then torn into 3 pieces, resulting in the center of the bun and the two sides of the bun shell of two different flavors, this type of bun is relatively large and thin, so it is called "cloud slice". Basically, most of them should be broken into small buns the size of soybean grains, if you can't stop yourself from spreading, the bun is bigger, but not pass, will be hit by the businessmen to tear the block again. Nowadays, beef and mutton buns, then basically are merchants with a bun cutting machine immediately cut into pieces, but also put the bun into the mutton soup within the boil.

Preparing fans and plates in advance

In addition to the lamb soup, beef and cake buns, fans are the key to the beef and lamb steamed buns seasoning, and then also to produce "silk stripes plug cover" shape. According to the total number of home, prepare a few small handfuls of vermicelli in advance, soak in warm water for 30min to become loose, and there is no milky white hard center can be. In addition, you need to prepare 3 accompanying dishes: 20g of hot sauce, 50g of sweet and sour garlic, and 5g of chanterelles. Everything is ready, all we need is to prepare in advance to cook beef and mutton steamed buns.

dry bubble, mouth soup and water siege

If you go to some of the more formal beef and mutton steamed buns old store, after going to, will generally ask you "dry bubble, mouth soup, water siege", to think which one: 1, dry bubble. It is the latest standard of the kind, commonly used mutton soup is absorbed by the bun block, no soup in the bowl, tasted in the mouth also no soup. 2, mouth soup. To put it bluntly, is to eat later, the bowl only left a mouthful of soup occupies the porcelain bowl. 3, water siege. This type of lamb soup will be more, constitute a "water around the city" state and famous. According to customer regulations, the pot into the appropriate stewed lamb chops of mutton soup, boiled into the torn a little bit of steamed buns, fans, put into the cut into small pieces of 2 large areas of beef, add the appropriate salt, chicken or chicken essence powder (optional), white pepper, sprinkle into the green onion segments, boiled for 2 minutes.

Silk stripes blocking the lid, Pisces floating top

Take out the hot pot, directly to the two large pieces of beef and fans in the hand spoon, the cooked bun pieces with the sauce poured into the bowl, and finally the fans and lamb idle in the top of the bun pieces, resulting in a "Silk stripes blocking the lid, Pisces floating top" modeling. Then, according to personal interest, sprinkle in the fragrant Lai segment, accompanied by spicy sauce or sweet and sour garlic. Shaanxi specialty food snacks beef and mutton steamed buns, not only do the authentic, but also need to eat authentic, the family likes to eat. Especially in winter, the weather is cold, drink a big bowl of beef and mutton steamed buns, the whole body is warm.