Xi'an Fried Bubble Bun

Xi'an Fried Bubble Bun

by Little Ai Chef

4.7 (1)
Favorite

Difficulty

Hard

Time

1h

Serving

2

Xiao Chao Pao Mo is a special gourmet snack in Xi’an, Shaanxi Province. Xi’an is abbreviated as "Xiao Chao". Like beef and mutton steamed bun, it is a Muslim specialty food, but there are differences in practice: ordinary steamed steamed buns are cooked, while small fried steamed buns are cooked. It was fired. In terms of ingredients, the small stir-fry adds day lily, fungus, greens, dried tofu, eggs and other ingredients, plus beef cut into small pieces, and directly stir-fried with oily spicy pepper and vinegar. The taste of the small stir-fry is not only the rich and thick steamed bun, but also the unique taste of hot and sour refreshing. "

Ingredients

Xi'an Fried Bubble Bun

1. Soak the beef in clean water for 8 hours, soak the blood in the water, and change the water several times in between.

Xi'an Fried Bubble Bun recipe

2. Slice the ginger; cut the green onion into sections.

Xi'an Fried Bubble Bun recipe

3. Don't put oil in the wok, put beef cut into mahjong chunks and stir fry on high heat (fried bleeding water)

Xi'an Fried Bubble Bun recipe

4. Stir-fry dried beef (the blood and water are clean), add green onion and ginger, and fry it for a fragrance.

Xi'an Fried Bubble Bun recipe

5. Add boiling water to the pot to submerge the beef, (it must be boiling water)

Xi'an Fried Bubble Bun recipe

6. Prepare the material package, more pepper, cumin (1:2) and cumin.

Xi'an Fried Bubble Bun recipe

7. Boil the pot to remove the blood foam (to clean it).

Xi'an Fried Bubble Bun recipe

8. Skim off the blood foam additive package, reduce the soy sauce to a low heat and simmer for 40 minutes, add salt before serving.

Xi'an Fried Bubble Bun recipe

9. Drain the stewed meat, put it in a bamboo dustpan, and turn the meat regularly. The whole process is called lan (lan) meat

Xi'an Fried Bubble Bun recipe

10. Prepare the flour, prepare the dry yeast (1 kg of noodles, 3 grams of dry yeast), mix the noodles into a dough, and wake for 10 minutes.

Xi'an Fried Bubble Bun recipe

11. When observing the situation of facial hair, don't make full face, but half face. Divide the kneaded dough into suitable sizes, 4-6 servings are acceptable.

Xi'an Fried Bubble Bun recipe

12. Then each portion is rounded separately, and rolled into a cake with a thickness of less than 1cm with a rolling pin. Fry the pan for about 3-4 minutes. It will be slightly yellow on both sides and it will be about eighty to ninety mature.

Xi'an Fried Bubble Bun recipe

13. Prepare small stir-fry dishes.

Xi'an Fried Bubble Bun recipe

14. The lan (lan) good meat is prepared for later use.

Xi'an Fried Bubble Bun recipe

15. Cut tomatoes into small cubes; cut dried tofu into strips; slice green vegetables; cut yellow flowers into sections; shred the fungus.

Xi'an Fried Bubble Bun recipe

16. Soak the vermicelli in cold water until soft, and cut the green garlic into diagonally.

Xi'an Fried Bubble Bun recipe

17. The baked pie is broken into small pieces about the size of a little fingertip and placed in a bowl.

Xi'an Fried Bubble Bun recipe

18. Beat the eggs into a bowl and stir.

Xi'an Fried Bubble Bun recipe

19. Put the bottom oil in the wok and stir fragrant green garlic. Put the chili noodles and stir fry (require a low heat, the chili noodles are easy to paste).

Xi'an Fried Bubble Bun recipe

20. Put the dried tofu, yellow flowers, fungus and stir fry first, then add the lan meat, tomatoes, and green vegetables to cook in balsamic vinegar and stir fry quickly.

Xi'an Fried Bubble Bun recipe

21. Don't boil the cooked vegetables directly with the soup and water (2:1), add the vermicelli and cook for a while.

Xi'an Fried Bubble Bun recipe

22. Add the steamed bun, stir and drizzle with egg liquid and ester oil (the oil that is reprocessed when the meat is cooked). It can be left alone.

Xi'an Fried Bubble Bun recipe

Tips:

1 The meat you bought must be soaked in water for more than 8 hours, and the water must be changed frequently.

2 The step of frying the meat in a wok is a must. To dry the meat is to dry the blood.

3 Lan (lan) meat can be put in the usual seasoning for stewed meat, I personally only put two kinds of pepper and fennel, but the amount is more.

4 It's hard to master the hair. The first time you do it, you can send a small part first, and then mix with the remaining dead side.

5 When cooking steamed buns, cooking vinegar and sautéing chili noodles are both critical. The chili powder should be fragrant and not mushy. The vinegar should be put in the right amount, and it should be slightly sour.

6 Fatty oil is the oil on top of the big stick bone soup. No or nothing.

7 The soup for boiled meat is generally too oily and should be mixed with some water if it is not used directly.

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