Pita Bread in Mutton Soup
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Finished picture
2.
Finished picture
3.
Wash the mutton and cut it into larger pieces. (The master said that the mutton should be cut into three-inch wide and three-inch meat seals. After being cooked, it is cut into slices of 3 inches wide and 1 inch wide. I don’t have that much meat. The big pot is cut into large pieces as you want), soak it in clean water for three or four hours, and pour out the bleeding water;
4.
Put the soaked lamb in the pot, pour in clear water over the surface, add a little ginger slices, bring to a boil, blanch the water and drain the water; (The master of the workshop does not add ginger slices, except for the fake ones like me "Back to Back");
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Put pepper, aniseed, cinnamon, cumin, fennel and bay leaves into the sand bag and tighten the mouth of the bag for later use (the shopkeeper does not use fennel and bay leaves);
6.
Pick up another pot and pour the blanched mutton, pour in boiling water, boil, remove the foam and turn to a low heat, right or wrong; the recipe comes from Huiminfang Kaipao Moguan’s hairpin, they would rather cook when they are used to cooking meat If there is a smell of mutton, try to put as little seasoning as possible. Mainly eat the original broth. If you want to put in some messy seasonings, there is no way, but if you want to put cooking wine or other white wine to remove the smell, then you can do it. Don't talk about the word "authentic", otherwise the people who believe in Islam must beat you up;
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Put in the seasoning bag and appropriate amount of salt and simmer slowly for three or four hours. If you put two beef stick bones, I have no problem. Stew until the meat is rotten and the broth is thick. Turn off the heat (I quietly put a little ginger and green onion strips on the shop. People don’t put ginger onions);
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The stewed mutton soup has a beautiful milky white color and meaty flavor;
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Take out the lamb and put it aside to cool for later use;
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Bake the bun while stewing the meat; the ratio is about 200 grams of flour, add 4 to 5 grams of yeast and stir evenly, slowly pour in water and stir into a flocculent shape with chopsticks (according to your own situation, if you feel that it is not enough, you can make a lump of noodles, but These denominations should not be a problem for a big or small guy);
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It is made into a slightly harder and smooth dough, which is of course slightly softer than the rolled noodles!
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Cover with plastic wrap and ferment to less than double the size. What I mean by this is that it should be fermented a little bit. There are some steamed buns or dead noodles on Huifang!
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Take out the fermented dough and knead it for a few minutes, squeeze it and roll it out into a circle with a thickness of about one centimeter;
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Put it in an electric cake stall and bake until it is six or seven mature, take it out and let cool;
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You can also make a few small cakes, depending on your habit!
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After letting cool, break the small piece as big as a fingernail with your hand. I'm talking about the pinky fingernail!
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Breaking the bun is also very particular. First break the bun from one half of the surface into two halves, then break it into two pieces from the side of the bun, and then break it into small pieces like Xiaomu's fingernails. Every small piece of has a bun skin and a bun heart. Tell you who like to eat steamed buns, it takes 30 to 40 minutes to break the steamed buns. What you want is this fun!
18.
The vermicelli is soaked in water in advance and then drained, the garlic sprouts are cut in the middle and then cut into sections, and the cold lamb is cut into thick slices;
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Put the broken pieces of steamed bun in a large bowl, add vermicelli, sliced mutton and garlic sprouts in order, which counts as one portion, because the mutton bubble needs to be cooked in separate bowls. It is definitely not a pot of braised multiple servings! In fact, it doesn’t matter if you don’t put the side dishes on time, anyway, I don’t know how to break the pot;
20.
Pour the mutton soup from the wok and add the right amount of water. Determine the amount of soup according to personal preference, mouth soup or wide soup. After boiling, remove the foam, pour the buns in the big bowl into the soup and bring it to a boil. Add A little bit of butter or mutton oil (actually, the person in the shop added zihuaer, what is called zihuaer here; it is the synthesis of oil refined from beef bone marrow and butter, because there is no such condition in the family, so You can only add butter);
21.
If I don’t know how to smash the pot, I will use a spoon to turn the side dishes on top and cook again. Add a little MSG and turn off the heat. Just like the master, I don’t put coriander!
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Finished picture
23.
Soak mu! Huh!
Tips:
"Fangshangren" refers to the Hui people in the Muslim Street, Xidao Street, Xi'an, Shaanxi Province. Because the Muslim Street is called Fangshang here, the people there are also called "Fangshangren". Speaking of "Fangshangren", you will think of mutton puffs, and when you talk about mutton puffs, you will naturally think of "fangshangren". I find myself very annoying after a lot of the above. In fact, after doing this bubble bun, you will know that it seems complicated but it is actually simple, so you might as well try it!
