Lamb buns are not good to eat, how do lamb eye buns and upside-down monk hats achieve a taste? In life, we have basically eaten various flavors of buns, these buns include pork buns, beef buns, mushroom buns, leek buns and so on. Among them, lamb bun is relatively rare, mainly because it has high requirements for taste, and if it is not done well, there will be a strong smell of lamb, which is difficult to swallow. In Beijing, there are two kinds of lamb flavored buns, called sheep's eye buns and upside-down monk hats. Once it was a famous moving capital, which was endlessly evocative.
Lamb's eye buns and upside-down monk hats are not local buns, but halal snacks. The Hui's sheep's eye bun was originally just a very ordinary folk food, because it was once stained with the light of the Kangxi Emperor, and was praised by the Kangxi Emperor who visited weifu privately; thus becoming famous in the capital, suddenly became a famous food in the capital. After that, the Muslims from all over the four cities actually started the business of sheep's eye buns, which made the sheep's eye buns more and more widely known, and even the Han and Manchus ate this halal snack.
Of course, in addition to the celebrity effect, the sheep's eye bun also has its own superiority. When making buns, you need to choose a fat and tender sheep, chop the upper brain into a meat filling, and then add an appropriate amount of water, magnolia slices, chopped green onion, ginger juice, etc. After filling, add some sesame oil and salt, and the filling is ready. The size of the sheep's eye bun is small and fine, and it cannot be wrapped too large, which is also the origin of the sheep's eye in the name. Buns are not difficult to make overall, usually customers come, and the store reproduces the steamed buns.
There is also a kind, which is different from the sheep's eye bun, which is "upside-down bun", which is also jokingly called "upside-down monk hat". It is also a lamb bun, which is also a halal snack, but with a different filling and taste than the lamb's eye bun. Why is this bun called an upside-down monk's hat? Because the most obvious thing about this bun is its peculiar shape. It looks like an upside-down monk's hat, so it is vividly called an upside-down monk's hat. The filling of the poured monk's hat is mainly lamb and scallions, which is not as complicated as the lamb's eye bun, but it was often a popular commodity in Beijing in the past.
With people's demand for the taste of the upside-down monk's hat, it mainly has four kinds: the first is meat buns, the main ingredients are beef and mutton and green onions; it can also be mixed with other vegetables, which can be used to make shiitake mushroom meat, vermicelli meat, kale meat, eggplant meat, etc.; the second is three fresh buns, with more ingredients, including flour, beef, fresh shrimp, eggs, cabbage hearts, shiitake mushrooms and green onions. When eating it, it is like a soup, delicious and nutritious; the third is a vegetarian bun, which is not filled with meat and meat, pure vegetables, mainly used for dried vegetables, shiitake mushrooms, fungus, crushed rice sprouts, frozen tofu, vermicelli, tomatoes, etc.; the last is the sauce meat bun, which mainly uses fresh minced meat, diced yellow onion, sweet sauce, and then adds some sugar and salt to make a sauce meat filling, the taste is more chic.
There are many Hui special snacks, such as steamed buns, oil aroma, beef ramen, hand-grilled lamb, etc., but Among the snacks in Beijing, halal buns stuffed with Huimin lamb are the best. In addition to eating these buns in the shop, we can also eat them in Muslim homes. As long as you go to the Muslims' homes on the three major festivals of the Hui people- Eid al-Fitr, Eid al-Adha, and the Holy Festival, you will certainly be able to eat lamb's eye buns and upside-down monk hats.
Have you ever eaten a sheep's eye bun and an upside-down monk's hat? What other lamb stuffed buns have you eaten? Welcome to leave a message in the comment area to share. I am Star Sister Food Chronicle, and I share various cooking tips, eating tips and food anecdotes every day. If you also love food, welcome to like, favorite, retweet, and continue to follow me, your support is my biggest motivation to move forward!