I'll answer this question. I'm from the northwest, and it's particularly cold in the northwest in winter. Of course, the hot food that comes to mind at the first time is mutton buns. As the saying goes, "it's cold and cold, and it turns into ice balls". When the weather is cold, we should also reserve nutrition and energy and pay attention to a balanced diet. Fruits and vegetables should not be less, and vitamins and minerals needed by the human body should be supplemented; Meat can also be eaten properly, supplemented with high-quality protein and fat to resist the cold.

Mutton paomo

Mutton bread in soup is different from ordinary food, and the cooking technology is very strict. Cook the meat, boiling steamed buns, cutting meat, boiling steamed buns, and other processes must be skillful and meticulous.

The "steamed bun" cooked with meat is crisp and dry, and it will not leave the soup. Before eating, customers must break the "Mo Mo" into pieces. The smaller the steamed buns, the better. This is to facilitate the five flavors into the steamed buns. Up to now, some beef and mutton soup houses have used the bun crusher. Break the steamed buns and cook them by the cook. When cooking steamed buns, we should pay attention to making soup with steamed buns, using proper seasoning, cooking with strong fire and putting bowls in time, so as to meet the requirements that the original soup enters the steamed buns and the steamed buns smell fragrant.

There are three traditional methods, one is called "dry soaking", and through boiling, the soup is completely put into the bun. This bun is tough, sticky and slippery; The second is "mouth soup", the boiled steamed buns are crisp and smooth, and a bite of soup is left in the bowl after eating; The third is "Water Besieged City". Boil steamed buns with wide soup, with soup around the bowl and steamed buns in the middle. The soup is scattered and fragrant and smooth.

Beef and mutton buns are not only about cooking, but also about "eating". Inexperienced people always get used to it before eating: stir it back and forth with chopsticks, which is a taboo. The way of eating "Laoshan" is to "nibble" from one side, which can ensure that soup and steamed buns are not separated, so that steamed buns can always taste delicious. When eating, you can also add spices such as Xianglai, chili pepper sauce, sesame oil or sugar and garlic according to your own tastes. After eating, drink a bowl of "stock soup" (that is, the original soup is made from Tonga vermicelli stew), which makes you feel refreshed and refreshed.