The Brother of "beef Steamed Bun"-shaanxi Snacks-【water Basin Beef】detailed Explanation
by Handsome chef
Favorite
Difficulty
Easy
Time
2h
Serving
2
Speaking of the steamed buns in Xi'an, everyone probably knows it, but when it comes to the "water basin", another beef and mutton snack, you probably don't know much about it.
In fact, to simply "water basin" is to eat broth with steamed buns. One way to eat steamed buns is called single-going. I have never seen anyone who eats steamed steamed "sing-along". People in Xi'an call it Eat the "water basin".
The draft bowl is best lamb. In Xi'an, the "water basin lamb" is divided into two main schools: one is the water basin of the Hui people, which is sold in the pao-mo restaurant, and the other is the water basin in Weinan. The two slightly different Hui basins have beef and mutton. They are originally sold in the pao-mo restaurant, so they are easy to make, but when they are eaten, they are not served with buns for pao-mo, but with Hui’s fufu or Guokui. This kind of bun can be regarded as a pasta, and it can be eaten in the soup or accompanied by it. (I made this kind of basin today)
And another kind of water basin mutton in Weinan is also famous. Many people like to eat this kind of water basin in Xi'an because of the exclusive water basin mutton. The biggest difference between it and the Hui people's water basin is the cake and the way of eating. The biscuits used are crescent biscuits, and the hollow in the middle can be added, so it is eaten with them in the way of eating, and it is also used to eat the meat in the bun with the soup.
It is rumored that the water basin lamb originated in the Chongzhen period of the Ming Dynasty. The Empress Dowager Cixi gave it the name "Beauty and Beauty". It is a seasonal snack in Xi'an in summer. It was developed from "Yokang" more than a thousand years ago. It is nowadays spicy noodles. Chili powder), sweaty after eating, Xi'an people think it can relieve the heat. Because it is listed in the sixth month of the lunar calendar, it is called "June Xian".
As for why it is called a water basin, first of all, this is the conventional name in Xi'an, and secondly, it is said that the soup bowl is as big as a basin, just like the bold temperament of our Shaanxi people.
Not much to say, let’s start, the seemingly simple water basin is actually more than just broth.
This soup is also a work of hard work, in fact, it takes a little time, only if you are willing to spend the time, you will be able to make a delicious bowl.
"basin"
The choice of meat is of course the best mutton, and it is different from "pao-mo", which is popular for eating beef. "Water basin" Xi'an is still popular for eating mutton.
But mutton is really hard to buy, I will just use beef. The method is similar.
Let’s talk about the soup first, let’s talk about my home version. This one has to be cooked one day in advance and eaten the next day.
The key points of making soup
1. Cook the meat and bones together (do not soak the meat. Otherwise, it will not taste meat)
2. Bring to a boil on high heat to remove the froth, cook on medium heat for 30 minutes and low heat for 2 hours
3. Let it go overnight to remove the oil slick, and cook for more than an hour the next day.
It takes many times to cook the soup to taste. Of course, the longer this is, the better, but at least you have to cook it twice before it tastes good."
In fact, to simply "water basin" is to eat broth with steamed buns. One way to eat steamed buns is called single-going. I have never seen anyone who eats steamed steamed "sing-along". People in Xi'an call it Eat the "water basin".
The draft bowl is best lamb. In Xi'an, the "water basin lamb" is divided into two main schools: one is the water basin of the Hui people, which is sold in the pao-mo restaurant, and the other is the water basin in Weinan. The two slightly different Hui basins have beef and mutton. They are originally sold in the pao-mo restaurant, so they are easy to make, but when they are eaten, they are not served with buns for pao-mo, but with Hui’s fufu or Guokui. This kind of bun can be regarded as a pasta, and it can be eaten in the soup or accompanied by it. (I made this kind of basin today)
And another kind of water basin mutton in Weinan is also famous. Many people like to eat this kind of water basin in Xi'an because of the exclusive water basin mutton. The biggest difference between it and the Hui people's water basin is the cake and the way of eating. The biscuits used are crescent biscuits, and the hollow in the middle can be added, so it is eaten with them in the way of eating, and it is also used to eat the meat in the bun with the soup.
It is rumored that the water basin lamb originated in the Chongzhen period of the Ming Dynasty. The Empress Dowager Cixi gave it the name "Beauty and Beauty". It is a seasonal snack in Xi'an in summer. It was developed from "Yokang" more than a thousand years ago. It is nowadays spicy noodles. Chili powder), sweaty after eating, Xi'an people think it can relieve the heat. Because it is listed in the sixth month of the lunar calendar, it is called "June Xian".
As for why it is called a water basin, first of all, this is the conventional name in Xi'an, and secondly, it is said that the soup bowl is as big as a basin, just like the bold temperament of our Shaanxi people.
Not much to say, let’s start, the seemingly simple water basin is actually more than just broth.
This soup is also a work of hard work, in fact, it takes a little time, only if you are willing to spend the time, you will be able to make a delicious bowl.
"basin"
The choice of meat is of course the best mutton, and it is different from "pao-mo", which is popular for eating beef. "Water basin" Xi'an is still popular for eating mutton.
But mutton is really hard to buy, I will just use beef. The method is similar.
Let’s talk about the soup first, let’s talk about my home version. This one has to be cooked one day in advance and eaten the next day.
The key points of making soup
1. Cook the meat and bones together (do not soak the meat. Otherwise, it will not taste meat)
2. Bring to a boil on high heat to remove the froth, cook on medium heat for 30 minutes and low heat for 2 hours
3. Let it go overnight to remove the oil slick, and cook for more than an hour the next day.
It takes many times to cook the soup to taste. Of course, the longer this is, the better, but at least you have to cook it twice before it tastes good."
