Seasoning: 4 g of salt, 2 g of monosodium glutamate (MSG), 2 g of pepper
Production procedure
First, the pancake will be broken into pieces;
Yellow flowers, fungus cleaned and torn;
Fan soak;
green garlic wash and choose section;
coriander choose and wash;
marinated lamb sliced spare;
will break the pancake to the pot, add lamb broth, into the yellow flowers, fungus, fans, green garlic, cooked;
adjusted to the salt, monosodium glutamate, pepper and mix well, into the bowl;
Put on the sliced marinated lamb, sprinkled with Cilantro can be.
The steamed buns pay attention to the soup clear meat rotten, cooking soup is the most important, bone broth and broth cooked separately, the meat first marinated for 20 hours, and then cooked for 8-12 hours. Commonly cooked steamed bun soup, a nearly 1-meter caliber cauldron, under the seasoning using 50 pounds of noodle pockets, filled with a bag, thrown into the pot to cook. Tasteful sellers are sold out of a pot of soup to close, so the taste of good steamed bread store is almost always open at 7:00 a.m., closed at about 1:00 p.m.. [1]
Practice 2
Ingredients
Mutton, ginger, garlic, cinnamon, star anise, codonopsis, astragali, shanai, sesbania, grass koumou, sand nuts, hawthorn, peppercorns.
Steps
Select good lamb (six months old lamb is the best, more often use a year-old lamb), commonly used part of the leg and hindquarters; [1]
Washed and cut into large pieces, should be cut along the grain of the meat, to the slices of the most easy to taste, rotting;
Lamb into the pressure cooker, if the conditions of the cooking, the commonly used packet of spices are ginger, garlic, cinnamon, star anise, ginseng, astragalus, shennai, incense leaves, grass kou, sand nuts, hawthorn, pepper, etc., remember not to put onion (the above spices according to the family situation can be less put a few flavors, and not a big deal);
Injected into the water boiled over high heat, skimmed off the floating blood foam and then turned to a small fire to simmer (remember that there is no need to soak water to bleed);
according to the selection of mutton, simmering stew for one to two hours, the meat rotten soup incense off the fire;
Stewing meat at the same time, flour into the pot, should be put into a little salt water to increase the texture and toughness of the bun. Seasoning, you can put a little cumin powder;
Add a little water and knead into a harder dough, cover and wake up for 20 minutes. After the dough has risen, use high gluten flour to make the dough. (can be replaced by the oven, 220 degrees for 20 minutes can be);
Small fire cooking buns, cover the lid;
Keep turning the bread buns repeatedly;
Boiled buns with the hands or knives to tear and cut into small dices, the size of the size and the size of the mouthpiece;
Enable another pan, the pot filled with stewed lamb broth, into the vermicelli, fungus cooked, add salt to taste;
To cook, add salt;
The dough will be cooked in a pan, and then put the vermicelli, fungus cooked, add salt;
The dough will be cooked in a pan, the vermicelli, fungus cooked. p>fan fungus cooked, poured into a bowl, this time has been completed; [1]
pour the bun ding into a bowl to soak, and ready to raw pumping, vinegar (balsamic vinegar or rice vinegar can not be), chili sauce (non-Sichuan hot sauce), cilantro, sugar and garlic according to personal taste modulation, mix well and wait for 2,3 minutes on the open.
Note: Individuals making lamb steamed buns can add some such as chicken essence, monosodium glutamate, oyster sauce, black bean sauce, fish sauce, edamame and other seasonings to enhance the flavor and freshness. However, the original lamb steamed buns do not need any of these flavorings.
5 grams of fennel, 3 grams of allspice, 1 nutmeg, 10 grams of peppercorns, 5 grams of dashi, 10 grams of dried ginger
18. the spices are fried in a dry pan
19. add cold water to blanch blanch
20. filtered out through gauze
23. cut into slices
24. the cut lamb into a big pot, add Soak the lamb for 8 hours in water, water sachet, green onion and ginger
25. Pick up the green onion and ginger and the water sachet, and strain out the soaked meat
26. Take another saucepan, add half of the water, bring it to a boil, and then add in the slices of lamb, then fish them out
27. Pour the cooked lamb into the saucepan, add the water sachet, ginger, salt, cooking wine, and 2 kilograms of water, and mix it well
28. Cover the pot with a lid, boil over high heat and then turn to low heat, simmer for 1 1/2 hours
29. When simmering the soup, soak the dried sweet potato flour in water
30. Turn off the heat when the soup is cooked to aroma and thick
31. Take out the packet of ingredients and ginger, fish out the meat, and the rest of the soup that is the base of the mutton steamed buns
32. Add pepper, bring to a boil, reduce heat and cook for about 1 minute
33. Put the lamb and the bun into a bowl, add the noodles and mix well
34. Sprinkle with chopped garlic leaves and cilantro leaves, and finally pour over the hot soup and sprinkle with sesame oil
35.