[shanxi] The First Bowl of Jinnan Steamed Bowl——malian Soup

Name: [shanxi] The First Bowl of Jinnan Steamed Bowl——malian Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Fried Malian; Some spinach; Some Egg crust; Some Black Fungus; Some Sweet potato starch; Some Raw soup; A paragraph shallot; Some Minced garlic; Some Soy sauce

by Xing Xiaoya

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The elders in southern Shanxi make noodles with eight plates and eight bowls, or sixteen plates and sixteen bowls, or twenty-four bowls of pure meat. The bowl is also said to be two sweet, two salty, two sour and two spicy. This "bowl" is the famous Jinnan steamed bowl. Jinnan steaming bowl is different from the dry steaming bowl of steamed meat. Jinnan's steaming bowl is a soup bowl with vegetables and meat that are delicious and colorful. This steamed bowl has sweet glutinous rice soup, salty, crispy broth, sour and sour malian, and spicy lamb soup.
The winter in Northland is cold, and the dishes are often cold before they are served, so the people here prefer to make soup. The bottom meat is prepared many days in advance. On the day of the meal, steam it in a large pot and a bowl, and then make a soup with a color and fragrance to keep it warm. This kind of noodles is fast in cooking and tastes good, and it is warm when eaten. .
The steaming bowl made of simple soup is full of fragrant mouth, but the meat is not greasy. The rich taste of the steamed bowl, the well-known taste and bright color make it the most persistent insistence of the older generation of Jinnan people. "

Ingredients

Some Fried Malian
Some Spinach
Some Egg Crust
Some Black Fungus
Some Sweet Potato Starch
Some Raw Soup
A paragraph Shallot
Some Minced Garlic
Some Soy Sauce

[shanxi] The First Bowl of Jinnan Steamed Bowl——malian Soup

1. Put an appropriate amount of raw soup and braised meat soup in the pot. Jinnan calls the boiled broth of Sifang meat as raw soup, and the soup pot with stewed Sifang meat is called stewed meat pot. Eggs and dried tofu are directly in the stewed meat pot. Boil it, it is called a pot), if you don’t have it, you can use water directly

[shanxi] The First Bowl of Jinnan Steamed Bowl——malian Soup recipe

2. Add the stewed broth and boil

3. Add minced ginger garlic, black fungus, and bring to a boil

4. Cut the egg skin into diamond shapes, add it, and hydrate the starch with a small amount, slowly pour it into the pot, and stir constantly to make the soup slightly thicker

5. Cut the scallions diagonally into scallion rings, add chopped vegetables and scallion rings

6. Malian (ie fried lean and crispy pork) is steamed in a steamer for half an hour (this step is written at the back for the sake of record in this recipe. Actually, it should be steamed in advance. Fried Malian will be added later)

7. Steamed Malian, not firewood, not greasy, neither dry nor oily (Malian is a semi-finished dish made from pure lean meat cuts and sauces, thin strips are Malian, wide slices and tiger skins, which can be fried, fried or steamed. Can be stewed, resistant to storage, easy to process, good taste!)