【pita Bread in Mutton Soup】
1.
*Soup
Put about 1kg of bone-in lamb leg into a pot of cold water, add 1 tablespoon of cooking wine to boil, skim off the foam, blanch it and remove it for later use.
2.
Put another soup pot into the blanched leg of lamb, pour in cold water that has not covered the leg of lamb and boil on high heat. After skimming the froth, add 3 segments of Beijing onion, 4 slices of ginger and spice bag (2g cumin, 2g pepper, 2g cinnamon , 3 Amomum, 3g Angelica dahurica, 2 star anise, 2 grass fruit, 2 ginger, 2 bay leaves, 1 tangerine peel, 3 dried chilies), turn to medium high heat and cook for 10 minutes, remove the spice bag and discard use.
3.
Turn to low heat and continue to simmer for about 1 hour, turn off the heat, remove the leg of lamb to cool, peel off the skin and bone and cut into slices. Set aside the lamb broth.
4.
*Making dough dough: 60g all-purpose flour, 2g yeast, 2g baking soda and 30ml water (warm water below 18℃, cold water above 18℃), mix well, knead into a smooth dough, cover with plastic wrap to wake up 40 minutes.
5.
Dead dough dough: Mix 540g all-purpose flour with 270ml boiling water. Use chopsticks to quickly stir it into a flocculent shape. Knead the dough while it is hot until the dough is formed. Take out the plastic wrap and let it stand for 40 minutes.
6.
Wrap the awake dough directly into the dead dough, knead until it is evenly mixed, and cover with plastic wrap to let it stand for 10 minutes.
7.
Cut the mixed dough into seven equal parts, roll it into a spindle shape with a thick middle at the two ends, roll it from the thick part in the middle with a rolling pin until it is flat (but still the shape with a thick middle at the two ends), and then roll it from one end Up.
8.
Stand it up and press it into a circle with your palm. Then roll it out with a rolling pin, the bun is about 14cm in diameter.
9.
Preheat a frying pan to 50% heat, put in the rolled buns, fry for 2-3 minutes on medium and low heat on both sides, and wait until the surface is slightly yellowed to 9 minutes.
10.
The baked bun is divided into four, and one piece is torn apart from the middle (it will be two layers up and down), breaking it into a fingernail-sized bun.
11.
Pour into a large bowl of mutton soup from above, add the black fungus, day lily and steamed buns after boiling over high heat. After boiling again, turn to low heat and simmer for 2-3 minutes, then soak soft mung bean vermicelli and cook For 1 minute, add white pepper and a pinch of salt to taste, turn off the heat and serve.
12.
Sprinkle with chopped cilantro and chopped green garlic, and top with sliced lamb!
13.
Teach another recipe for pickled garlic!
1. Peel off the old skin and wash the garlic, soak it in clean water with 60g of salt for more than 2-4 hours, remove and drain the water.
2. Put 300g sugar and 950ml rice vinegar in a pot of clear water, mix well, let it stand for 10 minutes, turn on high heat to boil, turn to low heat and cook for 2 minutes, turn off the heat to cool, and the vinegar water is complete.
3. Prepare a clean and water-free container (preferably a glass bottle, blanch it with boiling water before use), pour vinegar water into the bottle, add garlic, add 90ml of white wine, cover the lid and shake well, put it in the refrigerator to marinate It can be eaten after 20 days of preparation.
