The hit drama from the previous paragraph
The Twelve Hours of Chang'an
Earned another wave of foodie saliva
Especially in the first episode, Zhang Xiaojing just got out of his cell
Sit next to a stall on the side of the street
Carry a large bowl and keep sending it to your mouth
Even walking is reluctant to put down the dishes
Watch him take a big bite and then burp again
Suddenly, the small editor's heart itched
Do you like to eat Shaanxi cuisine? Can you tell us what your favorite Shaanxi cuisine is?
This delicacy that makes the editor hungry is the water basin lamb, don't look at the general appearance, not only appeared in the "Twelve Hours of Chang'an", but also once appeared on the "China on the Tip of the Tongue", and it is also one of the delicacies in the list of must-eat foods for many foodies.
But for foodies who don't have time to pull grass themselves, try doing it at home. Don't worry, the steps are super simple, as long as you follow the pace of Xiaobian, you can concave the same water basin lamb at home.
Water basin lamb
ingredient
Lamb / Chives / Ginger Slices / Star Anise / Dried Red Pepper / Coriander / Cinnamon / Nutmeg / Tangerine Peel / White Wine / Vermicelli / Sugar / Pepper / Salt / Chili Oil /
method
1. Soak the lamb in water for an hour, and add an appropriate amount of salt and white wine when soaking, which can remove the smell of the lamb very well. When the blood in the lamb is soaked, wash it with clean water and set aside;
2. Prepare a casserole pot, put cold water under the pot, and when the water boils, try to skim the blood foam as clean as possible. In addition, do not cover the pot during the cooking process, which will make the lamb taste better volatilization;
3. Put the shallots, ginger, fragrant leaves, cinnamon, star anise, tangerine peel, nutmeg, dried red pepper into the gauze or material box, and then put it into the casserole pot, and finally drizzle with a little white wine to fishy; (do not add salt in the cooking process, to avoid the lamb shrinking taste and become wood) Cook on low heat for forty or fifty minutes (small heat is clear soup, high heat is white soup);
4. Take advantage of the process of cooking lamb broth and soak the vermicelli with cold water;
5. After the lamb is cooked, it cools naturally, cuts into thin slices and sets aside, and then puts the lamb slices and soaked vermicelli into the lamb broth and boils when eating;
6. Season; Prepare a container, season with salt, sugar and pepper at the bottom of the bowl, then base the vermicelli, add the cooked lamb slices, pour a few spoonfuls of lamb broth and rinse. Sprinkle with green onion and coriander, drizzle with a spoonful of chili oil, and a bowl of lamb in a basin of water is done.
With the blessing of red pepper oil and emerald green onion coriander, the appearance of this bowl of water basin lamb suddenly has a qualitative leap. The vermicelli is smooth and soft, and it becomes more and more delicious after absorbing the soup. Lamb slices are soft and tender, the meat is full of flavor, and there is basically no sheep smell. Take a bite of the vermicelli, take another sip of soup, and be comfortable!
The editor has something to say
When making this water basin lamb at home, we must pay attention to eating a bowl of flushing, the vermicelli is not easy to cook for too long, otherwise it is easy to rot and affect the overall taste.