Lamb steamed bun, referred to as lamb bubble, or steamed bun, ancient called "yokan soup", because it warms the stomach and is hungry, is a northwest delicacy, especially in Xi'an, Shaanxi Province, most famous for beef and mutton steamed buns.
The generally recognized characteristics of Xi'an lamb steamed bun - the material is heavy and mellow, the meat rotten soup is thick, fat but not greasy, and the aroma is overflowing.
Standard bowl of steamed buns: bun block bottom, silver net (vermicelli) cover, pisces (beef) floating top, emerald green garlic seedlings, yellow yellow cauliflower, dark fungus scattered during the period.
The whole production process of Xi'an lamb steamed bun is divided into five major processes: boiling meat, fishing meat, making steamed buns, breaking steamed buns, and boiling steamed buns.
The soup is first boiled, which is the lamb stew. Lamb is known to be poorly handled, and that smell of lamb will make it difficult for you to swallow.
Maybe some people will raise the bar, the lamb does not have a mutton smell, then it is not called mutton. Yeah, but we're going to turn that flavor into a fragrance, and that's two different things, how do we do it? Need spices to help.
The lamb broth of Xi'an lamb steamed bun is very different from the mutton soup in other places, and they will use a lot of spices, which are different from family to house.
The simplest and most basic ones are ginger, peppercorns, and cumin.
However, the sheep steamed buns sold outside are far more than these, they will also add nutmeg, fragrant leaves, white root, cumin, white pepper, cinnamon, sannai, grass fruit, cloves, galangal, star anise, sand kernels and so on.
In terms of dosage, it is not two or one to make five, and the amount of cumin and pepper is larger.
If it is made at home, you can use less spice varieties and dosages, otherwise you can't grasp the dosage scale, a pot of soup is all nasty medicinal taste, and there is no meat deliciousness at all.
Xi'an lamb steamed bun said: Seasoning is very important, specializing in lamb flavor, stew lamb what is the best seasoning? Let's take a look at the specific process of making family lamb stew.
Ingredients: 700 g of lamb, 700 g of lamb bone, 3 g of cumin, 3 g of peppercorns, 80 g of green onion, 20 g of ginger and 3 l of water
make:
1. First soak the lamb and lamb bones one night in advance, soak in bloody water, and change the water several times in the middle.
2. Put the meat and bone soaked in bloody water and boil it in water for 2-3 minutes, boil the bleeding stain, then pour the water off and wash the meat and bone. If the blood is relatively clean and there is not much blood stain, you can only beat the foam.
3. Put the meat and bones back into the pot and replace them with fresh water, about 3 liters.
Bring to a boil over high heat, skim off the froth, and then place the prepared spices in the pot.
4. Use a pressure cooker to save time and energy saving, wait until the pressure cooker is gased, reduce the heat, and keep the gas in a state of cooking for 30 minutes (if it is an ordinary pot for at least 2 hours).
After decompression, if the lamb can be reached and gently passed through with chopsticks, the meat is fished out and set aside.
5. The bones are still in the pot, cover the pot tightly, cook on high heat, reduce the heat, keep the gas all the time on the state and cook for another 30 minutes, so that the bones are all cooked and crispy, and the mutton soup is cooked.
Or boil the bones for 30 minutes with pressure and then press the meat for 25 minutes.
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Eating steamed buns is particularly exquisite. When eating, you need to accompany sugar garlic, hot sauce, coriander and garlic seedlings, dig up some chili sauce on the top of the bowl, sprinkle some garlic seedlings and coriander, do not stir, take it from the side to eat, called nibbling, saying that it is a stirring aroma that is emitted, such as feeling greasy to bite a bite of sugar garlic.