The first kind of "dry bubble". Through boiling, the soup is completely put into the steamed bread. This bun is hard, sticky and slippery. The second "oral soup". Steamed buns are crisp and slippery. Leave a bite of soup in the bowl after dinner.
The third kind of Fortress Besieged by Water. Boil steamed buns with wide soup, with soup around the bowl and steamed buns in the middle. The soup is fragrant and smooth.
The fourth kind of "going it alone". That is, soup is soup, steamed bread is not broken, and diners eat steamed bread and drink soup themselves. The authentic way to eat steamed buns is to break the buns by hand first, and the method of breaking the buns is also very particular: first break the buns in the shape of round cakes into four pieces, each piece into two layers, and finally break each small piece into the size of soybeans. Then use the broken buns to make paomo, and this paomo is ready.
Delicious and delicious. There are also machines that directly break bubbles, but people in Xi 'an seldom eat like this. The steamed stuffed bun I made by myself tastes delicious. If served with hot sauce, sugar and garlic, it will have a special taste. It is a rare high-grade tonic.
2. How to eat
Pay attention to eating steamed bread, with sugar and garlic (Sichuan people call it Fu Tou), coriander and Chili sauce. Individuals can choose according to their hobbies. This Chili sauce is salty and spicy, which is very different from the general one. You can't stir with chopsticks when eating. There is oil on the noodle soup, and the aroma and fresh air of the soup are wrapped in it. It is inevitable to spill the soup when stirring (the so-called diarrhea means that the chopsticks are not hung on the soup). Spilled soup loses its flavor. Usually along the edge of the middle steamed stuffed bun mountain, along the circle to eat, bit by bit. Some people say that I put Chili sauce and I am not allowed to stir it? No, you have to pile Chili sauce on the tip of steamed bread and take a bite, just one bite, to taste the aroma of steamed bread and the umami flavor of Chili sauce. Remember to ask the waiter to bring you a bowl of soup, then this meal will be comfortable.
Mutton paomo is referred to as mutton paomo for short. It was called "mutton soup" in ancient times, and the beef and mutton paomo in northwest China, especially in Xi 'an, Shaanxi, is the most famous. Su Shi, a famous poet in the Northern Song Dynasty, left a poem "There is bear wax in the soup, and Qin only cooks mutton soup". Well-cooked, thick and mellow ingredients, thick carrion soup, fat but not greasy, rich in nutrition, full of fragrance, attractive appetite, endless aftertaste after eating. Because it warms the stomach and fights hunger, it has always been loved by people of all ethnic groups in Xi 'an and northwest China. Foreign guests must taste it first when they come to Shaanxi to satisfy their appetite. Beef and mutton paomo has become the "general representative" of Shaanxi famous food.
food
Lamb chop 200g
Baijimo 2 pian
Moderate rape
Appropriate amount of vermicelli
Onion quantity
Appropriate amount of coriander
Appropriate amount of leek
Ginger amount
Cinnamomum cassia proper amount
Appropriate amount of fragrant leaves
Proper amount of salt
A moderate amount of wine
Methods/steps
1
1. Put the sheep in water, add ginger, onion, cinnamon, aniseed, fragrant leaves and white wine, and stew for one and a half hours.
2
2. Turn into delicious mutton soup and add salt.
3.2 Baiji steamed buns
Cut into small pieces
5. Hot vermicelli
6. Boiled rapeseed
7. Chop shallots and parsley
8. Put the cut steamed bread in a bowl.
9. Join fans
10. Add mutton
1 1. Plus rape.
12. Sprinkle with chopped green onion and coriander. Add mutton soup.
end
Matters needing attention
Boiled mutton with onions is more delicious than green onions.
I added white wine to make the soup white.
1. How to soak?
The first kind of "dry bubble". Through boiling, the soup is completely put into the steamed bread. This bun is hard, sticky and slippery. The second "oral soup". Steamed buns are crisp and slippery. Leave a bite of soup in the bowl after dinner.
The third kind of Fortress Besieged by Water. Boil steamed buns with wide soup, with soup around the bowl and steamed buns in the middle. The soup is fragrant and smooth.
The fourth kind of "going it alone". That is, soup is soup, steamed bread is not broken, and diners eat steamed bread and drink soup themselves. The authentic way to eat steamed buns is to break the buns by hand first, and the method of breaking the buns is also very particular: first break the buns in the shape of round cakes into four pieces, each piece into two layers, and finally break each small piece into the size of soybeans. Then use the broken buns to make paomo, and this paomo is ready.
Delicious and delicious. There are also machines that directly break bubbles, but people in Xi 'an seldom eat like this. The steamed stuffed bun I made by myself tastes delicious. If served with hot sauce, sugar and garlic, it will have a special taste. It is a rare high-grade tonic.
2. How to eat
Pay attention to eating steamed bread, with sugar and garlic (Sichuan people call it Fu Tou), coriander and Chili sauce. Individuals can choose according to their hobbies. This Chili sauce is salty and spicy, which is very different from the general one. You can't stir with chopsticks when eating. There is oil on the noodle soup, and the aroma and fresh air of the soup are wrapped in it. It is inevitable to spill the soup when stirring (the so-called diarrhea means that the chopsticks are not hung on the soup). Spilled soup loses its flavor. Usually along the edge of the middle steamed stuffed bun mountain, along the circle to eat, bit by bit. Some people say that I put Chili sauce and I am not allowed to stir it? No, you have to pile Chili sauce on the tip of steamed bread and take a bite, just one bite, to taste the aroma of steamed bread and the umami flavor of Chili sauce. Remember to ask the waiter to bring you a bowl of soup, then this meal will be comfortable.