Mutton steamed buns are commonly known as mutton steamed buns and steamed buns. Formerly known as "yokan", it is an elegant banquet in the northwest, especially in Xi'an, Shaanxi Province, which enjoys the best reputation for beef and mutton steamed buns. The famous poet Su Shi of the Song Dynasty left a poem that "Long cuisine has bear wax, while Qin cooks only yokan." It is cooked carefully, the ingredients are heavy and mellow, the meat is rotten and the soup is thick, plump but not greasy, rich in nutrients, full of aroma, tempting the appetite, and leaving you wanting more after eating. Because it nourishes the stomach and resists hunger, it has always been loved by people of all ethnic groups in Xi'an and the western region. Foreign guests visiting Shaanxi also strive to create the best taste to satisfy their appetites. Beef and mutton steamed buns have become the "always representative" of delicious snacks in Shaanxi.

1. Special food taste

Beef and mutton steamed buns are different from ordinary delicacies, and the cooking skills are very strict. The processes of baking steamed buns, boiling beef, cutting, and boiling steamed buns must be highly skilled and meticulous. The "fufumo" cooked with meat is crispy, dry and fragrant, and lasts for a long time after being put into the soup. Before eating, consumers must tear the "Fu Fu Mo" into pieces. When breaking the buns, pay attention to the lower the better. This is to better facilitate the five flavors to enter the buns. Nowadays, some beef and mutton steamed bun restaurants have used steamed bun crushing machines. After the steamed buns are broken into pieces, the chef cooks them.

When cooking steamed buns, the emphasis is on using the steamed buns to make the soup, with appropriate seasonings, simmering over high heat, and placing them appropriately in bowls to achieve the requirements of adding the original soup to the steamed buns and making the steamed buns fragrant and fragrant. Beef and mutton steamed buns not only focus on cooking, but also on "knowing how to eat". People who have no experience are always accustomed to doing something wrong before eating: stir it back and forth with chopsticks. This is a taboo. The way to eat "Lao Shaan" beef and mutton steamed buns is to "swallow" them bit by bit from one side, so that you can eat them deliciously from beginning to end. When eating, you can also add seasonings such as sugar garlic, coriander, chili sauce, and sesame oil according to your taste preferences. After eating, drink a bowl of "big bone soup" (that is, the original soup mixed with vermicelli). The lingering fragrance will fill your mouth, and you will feel relaxed and happy, and your spirit will increase.

Shaanxi Province beef and mutton steamed buns have been selected for the Chinese state banquet. Especially the Dawning Beef and Mutton Steamed Bun restaurant located on Xi'an East Street. In 1987, based on the original beef and mutton steamed bun, it made more than ten varieties using sea cucumber, grass shrimp, chicken slices, mushrooms, mutton, etc. The "moon-making feast". The tastes are different, the colors are different, the aromas are different, the color, fragrance, taste and shape are outstanding, which is not only delicious, but also an artistic appreciation. Not only is it warmly welcomed by Chinese consumers, but also guests from Britain, the United States, France, Japan, Germany, Russia and other countries come here to patronize it.

2. Preparation of special delicacies

(1) Raw materials of special delicacies

Shaanxi’s famous snacks have a long history. As early as the Chongzhen period, there was a "Tianxilou" specializing in mutton steamed buns in Xi'an, which was quite influential in the west.

There are three traditional methods. One is "dry soaking". By frying, the juice is completely absorbed into the steamed bun. This steamed bun is tough, sticky and slippery; the second is called "mouth soup", the cooked steamed bun is crispy and smooth, and a mouthful of soup remains in the bowl after eating; the third is called "water siege city". The steamed buns are cooked in a wide bowl, with soup surrounding the bowl and steamed buns in the center of the circle. The soup is rich and the steamed buns are scattered, fragrant and smooth. Its characteristics are: the meat soup is thick, mellow and fragrant, sticky, tough and slippery. After eating, drink a small bowl of bone soup, which will leave you with a lingering aroma and a long aftertaste. It is a high-protein, high-fat, high-sugar, and high-efficiency energy food. It can be eaten all year round, but is best in winter.

(2) Method

Method 1

(1) Main raw materials: 200 grams of pancakes (standard portion)

Auxiliary materials: 50 grams of daylily (dried), 50 grams of black fungus (made), 50 grams of vermicelli, 10 grams of chives, 10 grams of coriander, 100 grams of mutton (cooked)

Condiments: salt 4 grams, chicken essence 2 grams, white pepper 2 grams

(2) Production steps: First tear the pancake into pieces; wash and tear the safflower and black fungus; soak the vermicelli; wash and select the leek moss Section; clean the coriander; cut the braised mutton into slices and set aside; put the broken pancakes into the pot, add mutton soup, add safflower, black fungus, vermicelli, and chive moss, bring to a boil; add salt and chicken essence , white pepper, stir and put into a bowl; add sliced ??braised mutton and sprinkle with coriander.

Paomo focuses on clear soup and tender meat. Boiling the soup is the most important. The bone soup and bones are cooked separately. The meat is first marinated for 20 hours and then cooked for 8-12 hours. Generally speaking, Uyghurs cook steamed bun soup in a large iron pot with a size of nearly 1 meter. The condiments should be filled with a 50-pound flour bag and thrown into the pot. The merchants who pay attention will close the shop as soon as the hot pot base is sold out. Therefore, almost all delicious steamed bun shops open and close at 10 o'clock in the morning and close around 2 o'clock in the afternoon.

Method 2

(1) Raw materials

Mutton, ginger, garlic, star anise, star anise, Astragalus Codonopsis, Scutellaria baicalensis, Sannai, Alpinia galangal, white cardamom kernel, White cardamom, hawthorn fruit, peppercorns.

(2) Process

1. Select prepared mutton (6-month-old mutton is the best, mostly one-year-old lamb), the most common part is after the mutton chops Butt;

2. Wash and cut into chunks. Cut along the grain of the meat. The chunks are easy to absorb and ripen;

3. Put the mutton into the pressure cooker. If there is standard cooking, the common spices in the package include ginger, garlic, star anise, star anise, astragalus and dangshen, skullcap, sanye, galangal, white cardamom kernel, white cardamom, hawthorn fruit, pepper, etc. Remember not to add green onion (above) The spices can be reduced according to the economic situation of the family, and there will be no impact);

4. Bring in cold water and bring to a boil, skim off the floating blood foam, then turn to a simmer (remember not to soak the blood);

5. According to the selection of mutton materials, simmer for one to two hours. When the meat is rotten and the soup is fragrant, turn off the heat. While the meat is cooking, put wheat flour into a basin appropriately and add a small amount of salt water. Improve the taste and stretchability of steamed buns. For seasoning, add a small amount of cumin powder; add a small amount of water and knead into a hard batter, cover tightly and let it rest for 20 minutes. After waking up, cover the batter with high-gluten flour. This process is continuous, making sure to stir the batter every 5-10 minutes, and keep kneading the dough three to five times, until the dough is submerged;

6. Divide the batter into buns of the same size Roll out the skin into a round piece and put it in a wok, remember not to add any oil. (You can use an electric oven instead, 220 degrees for 20 minutes is enough);

7. Fry the buns over low heat and close the lid tightly;

8. Keep turning the buns;< /p>

9. Tear the baked buns into small dices with your hand or a CNC blade, the size is similar to that of the filter; open another pot, put the original soup of mutton stew into the pot, add vermicelli and fungus and cook Open, add salt and seasoning;

10. After the vermicelli and black fungus are cooked, pour it into a bowl. It is already completed;

11. Pour the diced buns into the bowl and soak them. And prepare extra soy sauce, aged vinegar (rice vinegar or white vinegar cannot be used), hot sauce (not Sichuan hot sauce), coriander, and sugar garlic according to your taste. Stir and wait for 2 or 3 minutes before starting.