[top Chef] Northwest Cuisine--[xi'an Beef Steamed Bun]

[top Chef] Northwest Cuisine--[xi'an Beef Steamed Bun]

1. Prepare all raw materials

2. Put a little cinnamon, star anise, bay leaf, clove, grass fruit, grass root, Angelica dahurica, Chinese pepper, fennel seed, cold ginger into the material box. Among them, the amount of pepper and cumin should be larger, and the other ones, a little bit of cloves are good, not too much.

3. Wash the beef and stick the bones to a boil in a pot under cold water to remove the froth. It may be beaten several times in many cases.

4. , Put in the green onion and ginger cooking wine and seasoning box, keep it on a high heat for half an hour, if there is froth in the middle, then beat it, so that the soup can cook out of flavor and whiten. .

5. Turn to low heat and cook for 2 hours. Add salt and monosodium glutamate before cooking. Remove the meat and let it cool for later use. Use a spoon to remove excess fat from the soup.

6. , Add a little soda flour and yeast in the basin to form a harder dough.

7. Cover with plastic wrap and let it stand for 10 to 15 minutes, taking care not to let the dough rise.

8. Knead the flesh to form a potion

9. Roll into a cake less than one centimeter

10. Put it in an electric baking pan until it is golden on both sides

11. This is the finished product.

12. The steamed buns are broken by hand into soybean-sized grains. Don't make them big, they won't be cooked thoroughly. (But this also depends on the softness and hardness of the cake)

13. Prepare the vermicelli soak in advance, mince the green onion, and slice the meat

14. Sit an appropriate amount of soup in the pot and bring it to a boil according to your preference. .

15. Pour in beef, vermicelli and steamed bun

16. Cook for 1-2 minutes, taste soft and hard, add salt, chicken essence and pepper, and the butter you just skimmed (you can leave it if you don’t like it)

17. 6. Finally, sprinkle the chopped green onion out of the pot.

18. Try it

Tips:

How to eat





Eating bubble bun is about cannibalization, which means running along the way bit by bit with chopsticks. This is very inconsistent with the image of Shaanxi people stuttering noodles in everyone's images. As far as I know, Xi'an people will only be so "exquisite" when they eat bubble-moon again and eat a bowl of bubble-moon "Jiangnan style". When I was a child, I was reprimanded by my dad for eating pao-mo, "Where can I eat pao-mo". I also saw on the Internet that many pao-mo restaurants in other places even gave spoons. If people in Xi'an saw it, Zhang Er would be confused.

The essential side dishes for eating steamed buns are: chili sauce and sugar garlic.

Although Shaanxi people like to eat spicy flavour, especially the dry and spicy oily spiced chili sauce, the only way to eat paobu is the chili sauce which is not very spicy and has a slightly sweet aftertaste. This is because the steamed bun is a kind of "fresh". Although the oil is good, the taste is too strong so that the beef and mutton in the bun will not be delicious. The sweet and spicy taste not only does not affect the deliciousness, but also relieves the greasy and steamed buns.

Another indispensable thing is "sugar garlic", which is absolutely everyone’s favorite. Whether it is Xi’an people who love to eat steamed buns or friends who do not like steamed steamed buns, they can’t stop eating sweet sugar garlic. One bite of soaked bun and one bite of sugar and garlic not only relieves greasiness, but also increases the compound taste experience on the tip of the tongue.

The three flavors of steamed bun with chili sauce, sugar and garlic are fused together to get the real = Xi'an steamed steam experience.

In the pao-mo restaurant, the waiter will usually pour you a bowl of beef and mutton broth. This soup is clear and has only umami flavor without the slightest greasy feeling. Before eating the pao-mo, take a sip as an appetizer. After eating the steamed bun, take a sip and clear the mouth.

Before eating, I imagined the taste of steamed buns. After eating, my mouth remained fragrant. After the last bite of the soup, I was only satisfied with the beauty.