Dongbu – Homemade Baijibun with Lamb Soup and Chili Oil

Dongbu – Homemade Baijibun with Lamb Soup and Chili Oil

by Sleeping sheep

4.8 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

2

In fact, I am not very interested in lamb.
Probably it's been cold recently, so I really want to eat lamb. Especially the mutton steamed bun, which is so warm to the heart.

Lamb is a good material to replenish one's body in winter.
"Efficacy:
It protects the body from the wind and cold, but also replenishes the body. It is effective for general wind-cold cough, chronic bronchitis, cold and cold asthma, kidney deficiency and impotence, abdominal cold pain, physical weakness and coldness, weak waist and knees, yellowish muscles, loss of qi and blood, after illness or postpartum All deficiency conditions such as physical deficiency and deficiency have therapeutic and tonic effects. They are most suitable for consumption in winter, so they are called winter tonics and are popular among people-Baidu Encyclopedia"

Lamb is on fire, so add wild chrysanthemums and white radish, and use cool to suppress the fire; lamb meal, so add multi-flavored spices and hawthorn, the soup is not delicious; goji berries make the soup more tonic and the heating warmer . Usually girls with cold hands and feet, why not try to drink such a bowl of mutton bubble bun, make sure you finish drinking, and feel warm, afraid that you will sweat.

I chose a beautiful bone-in lamb leg, which is expensive, 22 euros/kg, and added spices to make a soup.
The boiled soup is made of hawthorn and wild chrysanthemum, with white radish, fungus, yuba and vermicelli to make a soup of lamb bun.
Bai Ji Mo also made it himself. With a small amount of baking soda, the taste is stronger and the taste is more fragrant.
Finally, sprinkle with coriander and top with homemade chili oil that gives peanuts and sesame seeds. It is fragrant. While it is still steaming, pull the white buns into small pieces and soak them in the soup, pick up a large spoon, and eat it. Have fun ^_^"

Ingredients

Dongbu – Homemade Baijibun with Lamb Soup and Chili Oil

1. Mutton soup: cut onion thickly. Put star anise, cumin, star anise, bay leaf, pepper, and grass fruit into a tea bag. Put hawthorn and wild chrysanthemum in a tea bag.

Dongbu – Homemade Baijibun with Lamb Soup and Chili Oil recipe

2. Heat the lamb in cold water, bring it to a boil, and make a bubble.

Dongbu – Homemade Baijibun with Lamb Soup and Chili Oil recipe

3. The yuba, fungus, and vermicelli are soaked.

Dongbu – Homemade Baijibun with Lamb Soup and Chili Oil recipe

4. Change the water to the cooked lamb (if you like the original soup, rinse off the froth), add onion, ginger, and the first tea bag filled with star anise. It is best to boil the casserole on a low heat for 2 hours. Today's time is not allowed. The pressure cooker I used was pressed for 35 minutes after being pressed.

Dongbu – Homemade Baijibun with Lamb Soup and Chili Oil recipe

5. Wash the white radish, peel and cut into pieces. Chopped cilantro.

Dongbu – Homemade Baijibun with Lamb Soup and Chili Oil recipe

6. Remove the onion, ginger and tea bag from the pressed soup and transfer it to a casserole (if you use a casserole to cook, remove the onion, ginger and tea bag). Cut the lamb into appropriate size pieces and add to the soup. Shred the soaked yuba, and add the soaked fungus and lamb bones. Add a second tea bag containing hawthorn and wild chrysanthemum, and add white radish cubes. Keep it simmering and cook until the white radish is rotten.

Dongbu – Homemade Baijibun with Lamb Soup and Chili Oil recipe

7. Add vermicelli and goji berries and cook until the vermicelli is rotten. Season with salt.

Dongbu – Homemade Baijibun with Lamb Soup and Chili Oil recipe

8. Finally, put the lamb, lamb bones, other ingredients and soup into a large bowl, sprinkle with chopped coriander, drizzle with chili oil, and the fragrant and hot lamb soup is ready.

Dongbu – Homemade Baijibun with Lamb Soup and Chili Oil recipe

9. Bai Ji Mo: Take a small amount of warm water to melt the fresh yeast.

Dongbu – Homemade Baijibun with Lamb Soup and Chili Oil recipe

10. Put flour, yeast-melted water, and water into the basin. Give a total of 110 g of water.

Dongbu – Homemade Baijibun with Lamb Soup and Chili Oil recipe

11. Knead into a Sanguang dough, put it on a damp cloth, and leave to ferment for about 1 hour at room temperature.

Dongbu – Homemade Baijibun with Lamb Soup and Chili Oil recipe

12. The dough volume increased after 1 hour.

Dongbu – Homemade Baijibun with Lamb Soup and Chili Oil recipe

13. 1 knife-tip baking soda melts in very little water.

Dongbu – Homemade Baijibun with Lamb Soup and Chili Oil recipe

14. Wet your hands with alkaline water and slowly knead it into the dough. Form Sanguang dough again. Wake up for 10 minutes.

Dongbu – Homemade Baijibun with Lamb Soup and Chili Oil recipe

15. Cut into 6 pieces of about 55g/piece.

Dongbu – Homemade Baijibun with Lamb Soup and Chili Oil recipe

16. Round and relax for another 10 minutes.

Dongbu – Homemade Baijibun with Lamb Soup and Chili Oil recipe

17. After the dough is flattened with the palm of your hand, roll it out into a circle that is not too thick.

Dongbu – Homemade Baijibun with Lamb Soup and Chili Oil recipe

18. On one side, pierce a few holes with toothpicks to prevent Bai Ji Mo from swelling too much when he is on the kang. Especially the middle part of the bun.

Dongbu – Homemade Baijibun with Lamb Soup and Chili Oil recipe

19. No oil is added to the pot, and the kang becomes golden on both sides of the small fire.

Dongbu – Homemade Baijibun with Lamb Soup and Chili Oil recipe

20. After finishing all the white buns at one time, put them in a hot oven to keep them warm. Finally served with the mutton soup, crushed into small pieces, soaked in the mutton soup, it is the mutton bubble bun^_^

Dongbu – Homemade Baijibun with Lamb Soup and Chili Oil recipe

Tips:

1. The homemade chili oil will be sent out when the oil is red after two days (*^__^*)



2. Do not add salt to the mutton soup at the beginning. One is that it will affect the taste of the meat, and the other is that it is difficult to preserve if it is not finished.

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