Take You to Xi’an-homemade Xi’an Hui Snacks [fen Steamed Beef] (dedication, Welcome to Share)

Name: Take You to Xi’an-homemade Xi’an Hui Snacks [fen Steamed Beef] (dedication, Welcome to Share)
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Beef Ribs; Some Flour; Some Cooking Wine; 2 teaspoons Five spice powder; 5 teaspoons pepper powder; Some salt; Some shallot; Some ginger

by Handsome chef

4.9 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

Since the log of the authentic [Shaanxi Sauce Roujiamo] was published last time, it has been encouraged and praised by friends. From the bottom of my heart, I am very happy. First, the food I cooked has been recognized by everyone, and most importantly, I can let more friends learn about authentic Xi’an snacks and food culture.
Nowadays, some traditional snacks and delicacies across the country are affected by various factors in the society, and many are facing the invasion and even the threat of "lost". It is really "imminent" to be able to better preserve the heritage and carry forward the traditional local cuisine.
Today I will introduce to you a unique Hui snack [Fen Steamed Pork] in Xi'an. You are not unfamiliar with steamed meat. There are steamed meat all over the country. There are local practices, and each family has its own taste. However, the [Fen Steamed Pork] I will introduce to you today is a special gourmet snack for the Hui people in Xi'an.
Generally, we cannot do steamed pork without two ingredients: rice noodles and pork. However, the Hui people's steamed meat is made from flour and beef steamed. It's completely different from our Han people's steamed pork noodles.
Although I am a Han national, I am very fortunate that a neighbor of my family has lived in the famous Muslim Street in Xi'an for many years. My mother learned traditional methods from the neighbor, and I learned a little with my mother. Only then can I share this [Fen Steamed Pork] with everyone here.
Let’s start with history:
According to legend, in the heyday of Tang Dynasty, a group of Arab businessmen went to Chang'an to do business along the "Silk Road". One day at noon, I traveled to the vast Gobi under the Qilian Mountains, set up a tent and started cooking, and put the cut pieces of meat, the ready-to-use seasonings and flour on a small table. Unexpectedly, a gust of wind blows down the tent. The cooks rushed to clean up, saying that it was too late, it was soon, and stretched out their arms to surround the meat, seasoning and flour, but the wind blew three things. Blended together. In order to hurry, the cooks put these mixed meat gnocchi on the fire and steamed them in a hurry. As a result, everyone ate it and smiled, boasting that the lunch was a good meal, which was both full of hunger and moisturizing. They took the unfinished meal with them and distilled it again in the afternoon to eat it. The result was even better. When he arrived in Chang'an, the cook did the same thing and opened a shop specializing in this kind of meat on the streets of Chang'an, and named it "Fen Steamed Beef and Mutton." It is very popular because it can be eaten anytime, and it is easy to carry. Over time, it has become a unique and convenient delicacy in Chang'an.
In fact, the method of steaming meat with steamed meat is very simple, and the raw materials are also very simple, but it is not easy to make it well. The key is that steaming beef takes time, and you cannot eat good meat without 24 hours from preparation to eating. Same as Roujiamo, some steamed meats in Huimin Street are surprisingly unpalatable. They are not the same as Roujiamo. They are not made of unorthodox recipes, but are made to save costs, so the quality is uneven. The steamed meat is simple but the ingredients are very particular. You must choose good beef and mutton. If you want loin meat, you can choose beef ribs at home. And the ratio with flour should be controlled well. In order to reduce the cost, some stores can only see the flour but not the beef in the steamed meat. It tasteless and tasteless, and it is difficult to swallow. In my opinion, I only recommend "Ma Jian Shankou Steamed Pork with Flavored Pork" which is good for Xi'an Huimin Street, whose meat is fat but not greasy, and dry but not firewood. (For details, you can search on the Xi'an station of Dianping.com. If you are interested, you can also check out the favorite snacks of Xi'an people) Every time I eat two large servings until I can afford it. And his house is open until the afternoon and evening.

One time at noon and my mother wanted to eat "Fen Steamed Pork" in Muslim Street, and I found a restaurant that made it and it was just okay. The food I ate was full of noodles, not meaty.
There is also a particular way of eating [Fen Steamed Pork]. It must be served hot, with garlic and steamed buns, and a cup of hot tea. Mrs. Beauty. . . . . Of course, many foreign friends are not accustomed to the taste of [Fen Steamed Pork]. I will only introduce the method and the culture here for your reference and communication. You can try it at home. It doesn't matter if you are not used to it. Still the same sentence: Food is also a culture, which needs us to inherit and carry forward. I hope you like it, and I hope you can come to Xi’an to taste food and culture.
Here I also suggest that everyone might as well show the food in their hometown, so that friends all over the country can know the authentic traditional food in their hometown. "

Ingredients

1000g Beef Ribs
Some Flour
Some Cooking Wine
2 teaspoons Five Spice Powder
5 teaspoons Pepper Powder
Some Salt
Some Shallot
Some Ginger

Take You to Xi’an-homemade Xi’an Hui Snacks [fen Steamed Beef] (dedication, Welcome to Share)

1. 1. Wash the fat and thin beef ribs you bought.

Take You to Xi’an-homemade Xi’an Hui Snacks [fen Steamed Beef] (dedication, Welcome to Share) recipe

2. 2. Cut the beef into pieces slightly smaller than the sesame sauce.

3. 3. Put beef in the basin, add two tablespoons of cooking wine, 2 teaspoons of five-spice powder, 5 teaspoons of Chinese pepper powder (this one needs more numbness), ginger and appropriate amount of salt (add enough salt at a time, and make it saltier. To mix in the flour).

4. 4. Grasp with your hands and slowly add about 100g of water during the taste, and finally put the green onions into the refrigerator to marinate for 12 hours.

5. 5. Put the marinated meat into a larger pot and pick up the green onion and ginger.

6. 6. Add flour to the basin in portions and knead it with your hands, be sure to use force.

7. 7. Knead the flour and meat evenly, until the dough is coated with meat, the flour can be a little more, and the gnocchi will be very fragrant when steamed.

8. 8. Put the kneaded meat on the steamer cloth and prepare for the first steaming.

9. 9. Add enough water to the pot, cover the basket with a layer of cloth, steam for 30 minutes on high heat, change to low heat and continue for about 2 hours until the meat is mature (you can taste it to see if the meat is rotten).

10. 10. Pour the steamed meat into a large basin and use chopsticks to stir it in stages and let it cool (I put a bowl in the refrigerator and let it taste good the next day and then steam it).

11. 11. This is not the finished product. This is because the meat is not tasty. (You can eat it now if you are impatient). It is best to let it cool and wait as you eat. Take as much as you want. Put it on the drawer and steam it for about 15 minutes, and put it on this time. Small cakes such as lotus leaf cakes (I use electric scones and I prefer this kind of cakes that are not too soft and chewy).

12. Finished product

Tips:
Careful reminder: 1. When choosing meat, you can choose fat and thin ones, which are too thin and steamed out tasteless.

2. Do not soak the meat with water, or it will lose its flavor.

3. When marinating the meat, put enough salt at one time, and then mix it with flour. The taste should be heavier. This is also related to his way of eating.

4. When marinating the meat, put the onion at the end so that it will never rot.

5. The meat must be marinated for more than 12 hours before mixing in the flour. When mixing the flour, the flour must be fully bonded to the meat, not too little, and more flour does not matter.

6. When steaming, the meat is covered with cage cloth to prevent water vapor and also lock the flavor of the meat.

7. The steaming must be thoroughly steamed. I have steamed 2 catties of meat for about two hours.

8. After the first steaming, let the meat cool, and steam it again when you eat it.

What’s sold outside is a big pot of steaming a big pot of meat, a customer and the boss will give it a portion, and the rest of the meat is kept in the pot with a small fire, topped with steamed buns and covered with quilts, just sell it for one day , That's quite delicious. This is why I recommend that you steam it twice at home.

Friendly Eating Tips: When eating with garlic and small cakes, it can be lotus leaf cakes or electric scones like mine, and then make a pot of tea, it is called moisturizing. Some old foodies with heavy flavors will also ask the boss to add a piece of fat butter. It's more delicious when you eat it (you can try if you like it, even if you don't like it), the cake can be eaten with or with meat.

Hehe, finally finished. Everyone sees me nagging so much again, I hope you like it, and I hope that the different [Fen Steamed Pork] from Xi’an Hui people will give you a different feeling.

I personally think that whether it tastes good or not is a matter of personal taste and feeling. I have always believed that eating needs to be "right time, place and people". The same thing may have different tastes in different places at different times. Food tasting is not only the taste, but also the emotion and even the culture.

Finally, another nagging sentence: What is the best dish? The real delicacies are made with heart. I hope you all have a happy life in life,,,,,,,,,,,,,,,,

Hope everyone likes it and welcome to share.