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.
2.
Heat the lamb in cold water, bring it to a boil, and make a bubble.
3.
The yuba, fungus, and vermicelli are soaked.
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.
5.
Wash the white radish, peel and cut into pieces. Chopped cilantro.
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.
7.
Add vermicelli and goji berries and cook until the vermicelli is rotten. Season with salt.
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.
9.
Bai Ji Mo: Take a small amount of warm water to melt the fresh yeast.
10.
Put flour, yeast-melted water, and water into the basin. Give a total of 110 g of water.
11.
Knead into a Sanguang dough, put it on a damp cloth, and leave to ferment for about 1 hour at room temperature.
12.
The dough volume increased after 1 hour.
13.
1 knife-tip baking soda melts in very little water.
14.
Wet your hands with alkaline water and slowly knead it into the dough. Form Sanguang dough again. Wake up for 10 minutes.
15.
Cut into 6 pieces of about 55g/piece.
16.
Round and relax for another 10 minutes.
17.
After the dough is flattened with the palm of your hand, roll it out into a circle that is not too thick.
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.
19.
No oil is added to the pot, and the kang becomes golden on both sides of the small fire.
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^_^
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.