One night the north wind whistled
Get up in the morning
All that's left is the shivering
Are you okay with the workers who worked this morning?
At this time, most people only want to do one thing - eat something hot.
Some people are willing to warm a pot of wine at night, and some people like to make a cup of hot tea, but for Shaanxi people, warmth is the steaming bowl of lamb steamed buns.
<h1 class= "pgc-h-arrow-right" > thousands of years of cuisine to the present day</h1>
When it comes to Xi'an cuisine, lamb steamed bun is second to none, as early as the Western Zhou Dynasty, lamb steamed bun was listed as the "ritual food" of kings and princes, known as "yokan soup" in ancient times.
According to historical records, mutton steamed buns evolved on the basis of ancient yokan, and many ancient texts, such as the Book of Rites and the pre-Qin Zhuzi, mentioned mutton soup, which was originally used for sacrifices and court feasts.
In the "Warring States Policy", it is recorded that the king of Zhongshan, because of a cup of yokan soup, provoked Sima Ziqi, and went to Chu in anger, saying that the king of Chu cut down Zhongshan and incurred the fate of the country.
In the Tang Dynasty, because the "Anshi Rebellion" was quelled by the alliance, Some of the tang Tianzi Tenn quasi-large food soldiers lived in Chang'an, and the big food soldiers often carried a kind of food called "Dumpling Wood" in foreign battles, and the Dumpling Wood was easy to become dry and hard, and it was difficult to swallow, so they mixed mutton and mutton soup to eat, which was the prototype of "Steamed Bun".
<h1 class= "pgc-h-arrow-right" > a bowl of lamb</h1>
To make lamb steamed buns, the first choice of high-quality lamb washed and cut, when cooking, add shallots, ginger, peppercorns, star anise, fennel, cinnamon and other condiments to cook rotten, soup for later.
Side dishes are mainly seasoned with minced shallots, coriander, yellow cauliflower, black fungus, cooking wine, vermicelli, salt, and monosodium glutamate.
Knead the flour with a little water into a hard dough, wake up for 20 minutes, and then use the high gluten flour to carry the dough, this process is repeated many times until you can't move, roll out into a round slice, put it in a saucepan, and remember not to put oil on the low fire.
Breaking steamed buns has 12 kinds of techniques such as breaking, tearing, pinching, kneading, etc. Are not the same, after breaking well, you should tell the guys your taste requirements, saying that it is beef and mutton steamed buns, in fact, it is boiled buns, the heat is not good, the proportion is not good, and the steamed buns are divided into dry bubbles, mouth soup, water siege and boiled buns.
Dry bubbles and mouth soup is very understandable, water siege is to break the steamed bun into small pieces in the bowl, use boiling water to crush the steamed buns, and then scoop up a bowl full of lamb soup, steamed in the middle, the soup around, from the morphological point of view is "water siege".
The other is "boiled buns", the steamed buns are small, the smaller the more you see the kung fu, the peanuts and rice are the best size, and then take it and cook it with broth, so that each small piece of steamed bun sucks enough gravy, plus cooked lamb, vermicelli, fungus and other side dishes, a large bowl of boiled steamed bun is good.
With steamed soup, with soup seasoning, boiled over a strong fire, timely bowling, when eating steamed buns, spread the spicy sauce on it, avoid stirring, pay attention to "cannibalization" from the side, in order to maintain the umami taste, so that the fresh hot gas can not be dispersed, add some sugar garlic is more authentic.
<h1 class="pgc-h-arrow-right" > intangible cultural heritage steamed bun also looks at Shaanxi</h1>
When it comes to Shaanxi's special famous food, lamb steamed bun is second to none, Xi'an folk have such a few long-standing words: "Mention Chang'an City, often remember the name of sheep soup, sheep soup delicious taste, only belongs to the same Shengxiang."
Tongshengxiang was founded in 1920, taking the meaning of "tongxing and prosperity, common auspiciousness", and named "Tongshengxiang". Although the scale is not large, it enjoys a high reputation in the gastronomic industry because of its exquisite ingredients and delicious soup.
In the early days of the founding of the People's Republic of China, Premier Zhou and Marshal Chen Yi both invited many foreign leaders to a feast with Sheng Xiang's lamb steamed buns. In 1983, Tongshengxiang lamb steamed bun was put on the state banquet, and in 2008, Tongshengxiang lamb steamed bun making technology was included in the national intangible cultural heritage list.
Nowadays, Tongshengxiang's lamb steamed bun making skills have been passed down to the fourth generation, and the lamb steamed bun is also deeply imprinted in Shaanxi culture, in this suddenly cooling winter, come to a bowl of warm lamb steamed buns, eat a bite is very beautiful!