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Speaking of Shaanxi's classic and famous snacks, many people will suddenly think of Xi'an meat sandwich steamed buns and Shaanxi liangpi, because these two classic snacks are not only delicious, but also full of city fireworks, which are also widely spread. In the streets and alleys of various cities, it is common to see a tricycle pulling a stack of thick cold skins to sell along the street; or a honeycomb coal stove, stewing a large pot of broth, a raised iron pot, a freshly baked white ji bun, steaming, chopping meat processing meat sandwich steamed bun on the spot. But what can really represent Shaanxi snacks is not Xi'an meat sandwich steamed bun and Shaanxi cold skin, but "lamb steamed bun", which is a veritable "general representative" of Shaanxi famous food.
Lamb steamed bun, also known as "yokan soup", is a special flavor of The Guanzhong region of Shaanxi Province, originating from Gushi Town, Weinan City, Shaanxi Province. The most classic record of lamb steamed bun is that of Mr. Su Dongpo, a great scholar of the Northern Song Dynasty, who once wrote a famous poem: "Long cuisine has bear wax, Qin cooking only sheep soup". Lamb steamed bun is developed on the basis of the ancient "yokan", the earliest can be traced back to the Western Zhou Dynasty bc, when the yokan as a sacrificial dish, court feast, has a long history, long history.
What's more, those who also perished because of a bowl of yokan soup, according to the "Warring States Policy", the king of Zhongshan, because of a cup of yokan soup, provoked Sima Zi period. Therefore, he went to Chu in anger and persuaded the king of Chu to cut down Zhongshan and destroy the country. In the Tang Dynasty, lamb steamed buns were not only the imperial court meals, but also became a classic market snack. "Three days into the kitchen, wash your hands to make soup." Yokan soup, lamb cooked soup, the soup here refers to the lamb steamed bun, has basically formed the prototype of the current lamb steamed bun.
Like Yangzhou fried rice, lamb steamed buns now have the latest production standards: the steamed dumplings should be crispy and dry, not scattered in the soup, and finally torn into soybean-sized shreds by "breaking, tearing, pinching, and shaking". The appearance of the lamb steamed bun is generous, and it should reflect the modeling characteristics of "silver wire cover and double fish floating roof". Served with lamb steamed buns, there are also three kinds of accompanying dishes: chili sauce, coriander, and marinated sugar garlic. At the same time, it stipulates that "dry bubbles" are the official standard, requiring no soup in the bowl and no soup in the mouth. I feel that this article is a bit overcorrected, some people just love to drink soup, and prefer the taste of "water siege", which is also understandable.
Lamb steamed bun is composed of 2 parts: yokan soup and wonton buns. As a classic, everyone has the impulse to imitate, although it is not authentic, at least a little bit of god seems to be satisfied. Taking advantage of the weekend, "three days into the kitchen, wash your hands to make soup", and made a large pot of lamb steamed buns for the family. Not to mention, the taste is really good, watching the family eat with relish, the heart is still warm, tired point is also worth it. Especially when the child finishes eating a large bowl and drinking another bowl, there is always a warm current in his heart. Shaanxi's famous snack lamb steamed bun can also be made at home, not only authentic, but also authentic.
In order to make a bowl of fresh and fragrant lamb steamed buns, mutton soup is the key and the most test of a person's cooking skills. Prepare five or six pieces of lamb bones, and the rod bones should be cut off from the middle to facilitate the overflow of the fragrant flavor. Clean the sheep bone cold underwater pot, boil over medium heat, beat the foam in time, blanch the water to remove the fishy, fish out the drainage. Choose a casserole or stainless steel pot to hang the sheep soup, pour in the appropriate amount of water, 50 grams of green onion, 30 grams of ginger slices, 3 grams of peppercorns, 5 grams of cinnamon, 5 grams of fragrant leaves and other spices you like, put them into a cloth bag or wrap them in gauze. After the water is hot, add the lamb bones in the boiling water, bring to a boiling pot over medium heat and reduce to the minimum heat, slowly simmer for 2-4 hours. In the middle, use a colander to continuously beat off the foam and impurities generated. Finally, the bottom-clear, fresh and pleasant lamb bone broth is formed.
Lamb steamed lamb requires stew until rotten and not scattered, can not be stewed over the head, too crispy to cut out the whole lamb slices can not be. Depending on the number of people in the household, select an appropriate amount of lamb, cut into large pieces, soak in water for 1-2 hours, and remove the blood by soaking. Then put a large piece of lamb in a cold pan and blanch the water to remove the fish. After the lamb bone broth is boiled in the early stage, the lamb pieces are boiled in boiling water, then adjusted to medium heat, simmered for about 30 minutes, until the lamb can be easily inserted with chopsticks. Remove the stewed lamb, let cool and cut into larger lamb slices. Remember to keep the lamb slices intact, unbroken or broken.
Eating lamb steamed buns, baking wontons is an important step, and the good steamed buns should be dry and crispy, soaked and not scattered, and also form a characteristic "golden wire circle, tiger back, chrysanthemum heart". Wonton buns, also known as hu buns, there are 2 kinds of dead noodles and small yeast noodles, and the production of lamb steamed buns uses this pure dead noodle wonton. To make dumplings, we must look at the kung fu of kneading the dough, but also pay attention to the level of baking, the dough must be hard, and the ratio of moisture to flour is 4 to 10. According to this ratio, prepare 1000 grams of flour, add 3 grams of salt, increase the tendons of the dough, pour 400 grams of warm water, and form a harder dough, and wake the dough for at least 30 minutes.
Remove the dough again, knead the dough evenly, pull out about 100 grams of each doughnut, knead into a dough, roll out into a raw bun embryo about 1 cm thick, with a depression on one side and a bulge on the other. Rub a small amount of vegetable oil on the pan or pan and heat the pan with the concave side of the raw steamed bun face down into the pan. Brand out a circle of gold wire edges; flatten the steamed bun to brand out the chrysanthemum heart in the middle; after turning the face, the other side is branded with golden tiger spots, also known as tiger back, forming a characteristic "gold wire circle, tiger back, chrysanthemum heart".
In the past, if you wanted to eat lamb steamed buns, you would do it yourself, eat well, and first take a bite of a huge soup bowl with two wontons in it. If you like to eat "cloud flakes", first break the bun into 4 large pieces of about the same size, and then break each piece into 3 pieces, forming two different tastes of the middle bun heart and the bun shell on both sides, this bun slice is large and thin, so it is called "cloud slice". Conventionally, most of the buns are torn into soybean grain-sized pieces, and if they are impatient, the buns are larger and unqualified, they will be beaten back by the store to re-tear the lumps. Nowadays, most of the lamb steamed buns are directly cut into small pieces by shopkeepers with steamed buns, and the steamed buns are put into the lamb soup and stewed.
In addition to lamb broth, lamb and wontons, vermicelli is also a key ingredient in lamb steamed buns, and finally forms the shape of a "silver wire cover". Depending on the number of people in the household, prepare a few small handfuls of vermicelli and soak them in water for 30 minutes to become soft, without a white hard heart. In addition, prepare 3 accompanying dishes: 20 grams of chili sauce, 50 grams of sugar garlic, and 5 grams of coriander. Everything is ready, only the east wind is owed, ready to cook lamb steamed buns.
If people go to some more formal lamb steamed bun old shops, after going, they will generally ask you "dry bubbles, mouth soup, water siege", which kind of want: 1, dry bubbles. It is the latest standard, and the sheep soup used happens to be completely absorbed by the bun pieces, and there is no soup in the bowl, and there is no soup in the mouth. 2. Mouth soup. As the name suggests, it is to eat at the end, and only a mouthful of soup is left in the bowl to occupy the bottom of the bowl. 3. Water siege. This kind of mutton soup is relatively large, forming a "water siege" trend and got its name. According to the guest's request, pour the appropriate amount of lamb stewed lamb soup into the pot, bring to a boil, add the torn buns, vermicelli, add 2 slices of lamb, add the appropriate amount of salt, monosodium glutamate or chicken powder (optional), pepper, sprinkle with green onions, simmer for about 2 minutes.
Remove the soup pot, first put two large pieces of lamb and vermicelli in a hand spoon, pour the soaked bun and soup into the bowl, and finally put the vermicelli and lamb slices on top of the bun to form a "silver wire cover cover, pisces floating top" shape. According to personal preference, sprinkle in small pieces of coriander and accompany it with chili sauce or sugar garlic. Shaanxi classic snack lamb steamed bun, not only made authentic, but also eaten authentically, the family loves to eat. Especially in the winter, the weather is cold, drink a large bowl of lamb steamed buns, and the whole body is warm.
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