introduce:
Beef and lamb steamed bun is a famous staple food of the Hui people. Also known as "lamb paste". It is evolved from the Warring States period "yokan soup", Tang Dynasty to Yuan Dynasty, Muslim Hui compatriots from all directions moved into Xi'an in large numbers, they are good at cooking beef and mutton, some people use flour to make small round cakes, then called "Toto steamed buns", with beef and mutton boiled together, the taste is very beautiful, after continuous development, to the late Qing Dynasty, Xi'an appeared the first beef and mutton steamed bun restaurant - TianxiLou. Now, beef and mutton steamed buns have been well-known at home and abroad.
Ingredients: 500 grams of flour, 50 grams of yeast noodles, 3 grams of alkali noodles, 500 grams of lamb and beef.
Seasoning: 20 g of coriander, 5 g of refined salt, 1500 g of mutton bone broth, 2 g of monosodium glutamate, 1 spice packet.
Spice pack ratio: star anise, cinnamon, cumin 3 grams each, cloves, fragrant leaves, pepper, pepper 1 gram each, grass fruit 3 grams, dried ginger 4 grams, galangal 10 grams.
Preparation Method:
(1) Cut the beef and mutton into large pieces, soak in water for 2--3 hours to clean the blood.
(2) Put the lamb bone broth in the pot, add the spice packet to boil, and then leave the heat to cool.
(3) Put the soaked beef and mutton into the soup pot, bring it to a boil on high heat, switch to low heat and cook for about 3 hours, add fine salt, cook for about 1 hour, fish out, cut into thick slices.
(4) Add the fermented noodles boiled with water and the dough into a dough for fermentation, then knead well with lye water, roll into a dough of about 50 grams each, roll out the dough cake, put it into a baking oven (box) or three tassels and take it out.
(5) Break the cake into small pieces and put it in a bowl, then add beef and lamb slices, add boiling broth, add chopped coriander and MSG.
Tip: The amount of alkali in the yeast noodles is appropriate so that the noodles do not have a sour taste.