Mutton bread in soup was called "mutton soup" in ancient times. Su Shi, a famous poet in the Song Dynasty, wrote a poem "There is bear wax in the dragon, and Qin only cooks mutton soup". The cooking technology of mutton bread in soup is very strict, and the technology in cook the meat is also very particular. The production method is as follows: first, clean the high-quality beef and mutton, add seasonings such as onion, ginger, pepper, star anise, fennel, cinnamon, etc. when cooking, and cook until it is rotten, and the soup is reserved. Steamed bread is a kind of scone made of white flour. The flour for scones must be dead. When eating, be sure to break into pieces the size of soybeans and put them in a bowl. Then the chef will put a certain amount of cooked meat and original soup in the bowl and make it with a single spoon of chopped green onion, coriander, day lily, black fungus, cooking wine, vermicelli, salt, monosodium glutamate and other seasonings. The way to eat beef and mutton buns is also very unique. There is mutton soup (basin mutton), that is, customers eat and soak themselves; There are also dry bubbles, that is, the soup completely penetrates into the steamed stuffed bun. After eating steamed bread and meat, the soup in the bowl is also finished. Another way to eat is called "Water Besieged City", which is to boil a wide soup, and put the cooked steamed stuffed bun and meat in the center of the bowl, surrounded by soup. This way, the broth is fresh, the meat is rotten and fragrant, and the steamed bread is tough and delicious. If served with hot sauce, sugar and garlic, it will have a special taste. It is a rare high-grade tonic. There are many mutton soup kitchens in Xi 'an, among which the old brands are "Laosunjia" and "Tongshengxiang".

Paomo is from Xi 'an. According to legend, when Song Taizu Zhao Kuangyin was down and out, he lived in Chang 'an. It was a cold winter and he was very thirsty. There is only one cake in his bag, which is cold and dry and difficult to swallow. A boss selling mutton soup in the street couldn't bear it, and gave him a bowl of steaming mutton soup. Zhao Kuangyin broke the cake and soaked it. After eating it, he felt refreshed and heroic, swept away his decadent mood and embarked on a journey. After he ascended the throne, he tasted all the delicious food in the world, but he couldn't put down the mutton soup and bread in his heart and asked the kitchen to imitate it. Nearly 100 chefs thought hard and decided to adopt today's mutton bread in soup. It is said that after eating, Lao Zhao became a regular dish every day, and the chef also sealed it. It is estimated that he was the first person in the world to seal the Hou in order to promote the development of food culture. Unfortunately, there is no way to verify it, otherwise China will be the first in the world.

The strong flavor of paomo is the generous nature of northerners. It is common for several big men to carry bowls. If the bowl is small, it is steaming, and everyone is immersed in silence. After a cup of tea, the soup dried up. When foreigners first arrived in Xi 'an, they were all surprised. In private, they told me that making steamed buns is simple, not as exquisite and rich as southern food. In fact, the appearance of paomo is bold and simple, but the heart is delicate and complicated. In addition to Shaanxi, it can also be seen in cold areas such as Xinjiang, Tibet and Inner Mongolia.

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Exercise 1

Making material

Ingredients: 200g pancake (standard powder).

Accessories: 50 grams of day lily (dried), 50 grams of auricularia auricula (soaked in water), 50 grams of vermicelli, green garlic 10 gram, coriander 10 gram, and cooked mutton 100 gram.

Seasoning: salt 4g, monosodium glutamate 2g, pepper 2g.

production process

1, first break the pancake into pieces;

2. Wash and shred yellow flowers and auricularia auricula;

3, fans are soaked;

4. Wash the green garlic and select sections;

5. Wash the parsley;

6. Slice the braised mutton for later use;

7. Put the pancakes into the pot, add mutton soup, add yellow flowers, fungus, vermicelli and green garlic, and cook;

8. Add salt, monosodium glutamate and pepper, mix well and put in a bowl;

9. Add braised mutton slices and sprinkle with coriander.

Exercise 2

raw material

Mutton, ginger, garlic, cinnamon, star anise, codonopsis pilosula, astragalus, kaempferia kaempferia, geranium, Amomum villosum, hawthorn and pepper.

step

1, choose the best mutton (six-month-old mutton is the best, and one-year-old mutton should be selected more), and the commonly used parts are leg of lamb and hind buttock;

2. After washing, cut into large pieces and cut along the texture of the meat. The thin slices are the most delicious and ripe;

3. Put the mutton into the pressure cooker. If the cooking conditions permit, the commonly used seasonings in the bag are ginger, garlic, cinnamon, star anise, codonopsis pilosula, astragalus, kaempferia kaempferia, fragrant leaves, Amomum villosum, hawthorn and pepper. Remember not to put onions (the above seasonings can be put less according to the family situation, and there is no serious problem);

4. Inject water into the fire and bring it to a boil. After skimming the floating blood foam, turn to low heat and stew (remember not to soak in water to bleed);

5. According to the choice of mutton, stew for one to two hours, and turn off the fire when the meat is rotten and fragrant;

6. While stewing meat, put a proper amount of flour into the pot and add a little salt water to increase the taste and toughness of steamed bread. For seasoning, add a little cumin powder;

7. Add a little water and knead into a hard dough. Cover and wake up for 20 minutes. Knead the dough with high-gluten flour after waking up. Repeat this process to ensure that the dough wakes up every 5- 10 minutes, and the dough is repeatedly kneaded for three to five times until the hardness is too hard to move;

8. Break the dough into the same size, roll it into round pieces, put it in a pan, and remember not to put oil. (It can be baked in a 220-degree oven for 20 minutes);

9, small fire, cover the lid;

10, turning the cake repeatedly;

1 1. The baked buns are torn into small squares by hand or with a knife, the size of which is the same as that of the cigarette holder;

12, take another pot, put the stewed mutton soup in the pot, add vermicelli and black fungus to cook, and add salt to taste;

13, after the vermicelli is cooked, pour it into the bowl, which is finished at this time;

14. Pour the cut steamed stuffed bun into a bowl for soaking, and prepare soy sauce, aged vinegar (not balsamic vinegar or rice vinegar), Chili sauce (not Sichuan Chili sauce), coriander and sugar garlic according to personal taste. After stirring evenly, wait for 2 or 3 minutes to start.

The way to eat

I also pay attention to eating. There are 12 ways to break steamed buns, such as breaking, tearing, kneading, rubbing, as big as a bee's head (in fact, overnight steamed buns are better than fresh ones). After breaking, tell the waiter your taste requirements. The mouth is heavy-the taste is heavy, the mouth is light, and the soup is dry-less. After eating the soup left at the bottom of the steamed bun bowl, just take a bite. When the steamed stuffed bun is served, pay attention to nibbling and avoid stirring hard, so that the taste is the same from beginning to end. With sugar garlic and hot sauce, the real foodies don't eat these at first, which affects the taste. When they feel a little tired in the middle of eating, they eat a sugar garlic, choose a little hot sauce and mix it in the steamed bread (the amount of mixing should be one or two), then clear their mouths with soup and continue eating so as not to affect the taste.

Delicious paomo has less oil, mainly the taste of soup, and it is not greasy to eat.

"Beef and mutton paomo" means that beef and mutton are cooked together and made into paomo. Beef and mutton paomo is made of Shaanxi local cattle and sheep and their skeletons, refined salt, pepper, star anise, Amomum tsaoko, cinnamon, galangal and garlic seedlings. It is divided into five processes: meat processing, cook the meat, fishing for meat, breaking steamed bread and cooking steamed bread. To make a bowl of soup dumplings, you must first have a pot of cooked soup. The method of making good soup is of course a trade secret. Cook the meat is also very particular about technology. First of all, beef and mutton should be rinsed repeatedly, soaked for about 5 hours, and cut into chunks of about 5 kilograms. Then put the beef and mutton into the pot, put down the old seasoning bag to taste, and cook the meat for about 4 hours. Then put the meat into the pot, put on a new seasoning bag, cover it and compact it, cook it on high fire for 2 to 3 hours, and then stew it on low fire for about 6 hours. When the soup is thick and rotten, take it out of the pot and put it on the upper plate for later use.

Steamed buns of beef and mutton are characterized by heavy ingredients, heavy taste, thick carrion soup, attractive aroma, endless aftertaste after eating and the function of warming the stomach.

Beef and mutton paomo is the most distinctive and influential food in Xi. In ancient times, it was called "mutton soup", which is a rare nourishing product.

In fact, the popularity of mutton bread in soup in Xi is not only because of its delicious taste. Like many special snacks in Xi 'an, they can be seen everywhere in the street and the price is reasonable. It is a national food. Regardless of status, you can afford to eat if you want.

Mutton bread in soup is a delicious restaurant in Shaanxi, especially in xi 'an. The flavor is rich, the broth is thick, the tendons are smooth, the flavor is full, the aftertaste is endless after eating, and it has the function of warming the stomach.

Steamed buns of beef and mutton were called "mutton soup" in ancient times. In the Song Dynasty, Su Shi wrote a poem "There is bear wax in the dragon, and Qin only cooks mutton soup". It is characterized by thick and mellow ingredients, delicious soup, smooth steamed buns, overflowing aroma and attractive appetite. It is a rare high-grade tonic. The cooking technology of mutton bread in soup is very strict, and the technology in cook the meat is also very particular. The "Tuotuo steamed stuffed bun" made of meat is crisp and sweet, and it won't leave the soup. Before eating, you must break the "Tuotuo Steamed Bread" into small pieces. The smaller the steamed bread, the better. This is to facilitate the five flavors into steamed bread. And then cooked by the chef. When cooking steamed buns, we should pay attention to the proper soup and seasoning of steamed buns, cook them in a big fire, and fill the bowls in time to meet the requirements of the original soup into steamed buns and the rich flavor of steamed buns.