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Shaanxi mutton steamed buns

I spent several years of college life in Xi'an, so I have never forgotten many snacks in Shaanxi, especially the famous mutton steamed buns. bell. After so many years, no matter where I go, I have to eat mutton steamed buns from time to time. When I go to Shaanxi, it is a must-eat. Because I love it, I often make it at home. Even my son falls in love with it.

Wanshanhong

Ingredients and details

One piece of lamb chop, 1700g

600g flour

Rice wine 100g

An appropriate amount of vermicelli

An appropriate amount of kelp flakes

An appropriate amount of sugar and garlic

An appropriate amount of chili sauce

50 peppercorns Left and right

2 star anise

20g ginger

5g angelica root

4 fragrant leaves

3g tangerine peel< /p>

8 cloves

5g licorice

2 hawthorns

1 fragrant fruit

1 grass fruit

1 nutmeg

1 fragrant sand

Advanced level of difficulty

Several hours

Salty taste Fresh

Craft stew

How to make Shaanxi mutton steamed buns

1.

Add 100 grams of flour to rice wine and mix into a dough, wait The dough is fermented until honeycomb is formed. Yeast powder can also be used for fermentation. But please note that the amount of yeast powder used is enough to make 100 grams of flour. Do not use more.

2.

Use another 500 grams of flour and knead the dough. The dough should be very hard so that the cake is chewy. Knead the dough and dead dough together. The ratio of leavened dough to dead dough in the cakes used to make steamed buns is generally 1:9.

3.

Knead until the two doughs are evenly blended together.

4.

Divide into approximately 100 grams of dough and roll into round cakes.

5.

Use a pan to sear.

6.

Turn over and bake until it is almost cooked.

7.

Let the cake cool and then break it into pieces the size of soybeans and set aside.

8.

Wash the lamb chops. It is best to use mutton and beef and mutton bones to stew the soup. It is very troublesome to buy bones at home, so I used mutton chops instead. It has meat and bones, and the soup tastes very rich.

9.

Cut into strips.

10.

Prepare the seasonings.

11.

Put it in warm water and put all the seasonings into the seasoning box. The ginger cannot be put in, so I put it in the soup.

12.

It is best to use mutton and beef and mutton bones for stew. It is very troublesome to buy bones at home, so I used lamb chops instead, which has meat and bones. , the stewed soup also has a strong flavor.

13.

Tear off the cooked mutton and set aside.

14.

Put mutton soup in the pot, do not add water.

15.

Prepare vermicelli noodles and fresh kelp slices. Dried kelp can also be soaked.

16.

After the soup is boiled, add vermicelli, kelp slices and steamed buns, and add salt.

17.

After boiling, add the mutton and simmer for about 5 minutes. It is enough when you feel that the buns are cooked through. Authentic mutton steamed buns are made one bowl at a time, so even at home I only make one bowl at a time, and then cook the next bowl after it is cooked.

18.

When the cooked mutton steamed buns are served, they are served with sugar garlic and chili sauce. I make my own candied garlic and my own chopped chili and eat them together, haha, very authentic Shaanxi way of eating.