Authentic Shaanxi Mutton Steamed Bun
1.
Put all the spices in a gauze bag (the spices mainly include star anise, cinnamon, bay leaves, pepper, grass fruit, tangerine peel, and the most important thing is cumin), tie them tightly with cotton thread, and add green onions and dried chilies
2.
Wash the lamb bones and mutton with cold water the night before, and soak in salt water overnight to remove the blood in the lamb bones and mutton. Break the lamb bones and cut the lamb into large pieces for later use. Put the lamb bones and mutton into the soup pot, pour enough cold water into the pot, boil the soup and discard the soup, remove the mutton and lamb bones, and wash the blood foam with cold water.
3.
Refill the soup pot with cold water, add lamb bones, mutton, gauze bag, green onion, and dried chili to bring to a boil
4.
Keep the soup tumbling over a higher heat
5.
Reduce the heat to a low heat, continue to cover and simmer for 2.5 hours or more, within 5 hours, the beef bones are displayed
6.
Beef show one
7.
Cut the beef used for making steamed buns into slightly thicker slices
8.
To make toto buns, use 1 tablespoon of warm water at about 30 degrees to dissolve 1g of dry yeast, take 50g of flour, add yeast water and stir evenly into bread crumb
9.
Then add some warm water, knead it into a smooth dough, cover it with plastic wrap and leave it to ferment for 30 minutes at room temperature
10.
Push the dough on the chopping board repeatedly with the root of the palm of your hand and knead it until the muscles are firm and smooth, and rolled into a round shape.
11.
Circle as shown on the left
12.
Then bake the bun until 7 is mature
13.
The size of the bun is according to your preference, generally speaking, the smaller the better
14.
When the buns are in progress
15.
Put the broken buns in a fresh-keeping bag and put them in the refrigerator freezer for more than half an hour. The buns will be more fragrant.
16.
Soak high-quality Longkou vermicelli in cold water for 30 minutes until soaked
17.
Remove the stalks of the fungus, tear into small pieces of dried tofu, cut into strips, and cut the garlic seedlings into sections
18.
Put 1 bowl of mutton soup and the same amount of water in the pot and boil it. Add a little cooking wine, boil for 2 minutes and then add fungus and vermicelli for 2 minutes. Finally, put the cut garlic seedlings and add in Put salt, chicken essence (MSG) and white pepper into a bowl, and put the sliced lamb into the bowl
19.
Sprinkle cilantro before serving
20.
Served with a little Chaotian pepper
21.
Eating a piece of steamed bun and a bite of sugar garlic, it feels not only enjoyable but also enjoyable
22.
The last bowl is full of color, flavor and flavor, and the authentic Shaanxi bubble bun is displayed in front of everyone!
23.
Side dish one - beef
24.
Pairing with side dishes 2
25.
Xiao Nai Three
Tips:
1 Mutton Pao Mo is inseparable from mutton soup. This mutton soup is very knowledgeable. The business of mutton Pao Mo restaurant is guaranteed by this pot of good soup. Each soup pao-mo restaurant has its own secret recipe. These differences are mainly reflected in the different spices used. We have collected traditional family practices and the flavor is also very good.
2 In addition to mutton, the mutton soup needs mutton bones, so that the soup base can be mellow and delicious. In addition, the larger the amount of lamb and lamb bones, the better the taste of the soup. Therefore, if there are many people in the family, you may wish to prepare more lamb and lamb bones and cook more soup at a time.
3 There are four traditional cooking methods for mutton steamed buns, which are called single go, dry pull, mouth soup and water besieged city. Going alone is the way to serve mutton soup and steamed buns separately, break the steamed buns into the soup, and drink a bowl of soup at the end. The remaining three types require the steamed buns to be boiled in the soup, such as dry pull, mouth soup, and water siege. The amount of soup increases in order, and you can choose according to your personal taste.
4 When eating authentic mutton steamed buns, you should pay attention to breaking the buns yourself. The size of the buns is related to the amount of broth to be cooked. The dried bun is the smallest, and the bun in Shuiweicheng is the largest. Of course, you can adjust it according to your own taste. If you like a bit softer, you can break it up a bit, and if you like a bite bitter, you can make the bun bigger. a little.
5 When the pao bun is served with hot sauce and sugar garlic, the authentic way to eat it is to put the hot sauce on the top of the pao bun without stirring to keep the soup refreshing, and only add a little bit of hot sauce around the mouthful of the bun.
6 The bun used in mutton bubble bun is called bun, which is made from 9 parts of dead noodles and 1 part of sourdough noodles, so you need to prepare a little yeast to make yeast dough.
7 Lamb steamed bun is not as simple as steamed steamed in mutton soup, it actually needs to be cooked. When cooking mutton steamed buns, you need to add fungus, yellow flowers and vermicelli to the soup. Such mutton steamed buns are authentic.
