Lamb steamed bun was invented in the past by the diet of the tribute emperor, called "yokan soup" in ancient times, it is a favorite food for the people of all ethnic groups in the northwest region with its heavy taste, thick meat soup, smooth steamed tendons, and suitable for all ethnic groups in the northwest region. Lamb steamed bun is not only delicious, but also warm stomach cold, rich in nutrition, for those who have stomach problems, long-term consumption of lamb steamed bun, not only economical, but also can achieve the purpose of nourishing and strengthening the body. Today I will make this very delicious lamb steamed bun in the water version, compared to the commercial version, I have simplified a lot of steps, so that it will be more convenient to make at home.
Ingredients: Boned leg of lamb, vermicelli, fungus
Seasoning: green onion, ginger, shallots, cumin, peppercorns
Preparation steps:
1. Put the bone leg of lamb into the pot with cold water, we first blanch it in water, boil the water and fish it out, drain.
2. Restart the pot, put in enough water, add lamb shank, cumin, peppercorns, green onions, ginger, it is best to wrap the cumin and peppercorns slightly in a soup package. Cover the pot and simmer for 4 to 10 hours, when cooking for two hours, remember to take out the cumin and peppercorns so as not to be too dark.
3. There are many kinds of steamed buns in lamb steamed buns, this time we are doing common lump buns, first use warm water to dissolve 2g of yeast, do not use very hot water, and room temperature is similar to warm water on it.
4. Medium gluten flour 400g, edible alkali 0.5g, add a small amount of cooking oil, add warm water several times, and constantly stir with chopsticks into a flocculent. This time, the noodles should be slightly harder, so don't add more water.
5. Knead into a ball, the first time is really not very good kneading, because this time the dough is hard, we can knead it a little. Then cover with plastic wrap and wake up for 20 minutes.
6. Knead the dough again, this time it is much better to knead, knead until the surface is smooth, we cover the plastic wrap to wake up the noodles for 30 to 40 minutes, because this noodle is half hair noodles, so there is no need to open it very much.
7. Remove the awakened dough, knead well, then knead into long strips, divided into six to eight equal portions.
8. Take out one of the dough, press flat with your hand and roll it flat with a rolling pin, fold it and roll it out again, repeating two to three times, so that it can fully drain the air. Roll it out, fold it again, and then knead the dough inward with your hands and wrap it in a layer of plastic wrap to avoid drying.
9. Remove the kneaded dough and roll it out again with a rolling pin to form a cake. The thickness does not have to be very thin, as long as it is the thickness of the normal kind of cake, or remember to cover it with a layer of plastic wrap to avoid drying.
10. From the pot, we heat the pot, turn the low heat to start burning this lump of steamed buns, remember to turn him over from time to time, a total of 7 to 8 minutes, burned until there are some patterns on both sides, and crispy when you can get out of the pot.
11. We break the burnt lump by hand, you can also use a knife to cut, here I still recommend breaking by hand, because it is easier to enter the soup flavor, be sure to break it smaller, like the size of a soybean. I'm still a little bit bigger here. It is said that the smaller you break in the bubble bun house in Xi'an, the more the chef who makes the steamed bun will think that you are more like a local.
12. The lamb broth is ready, we take the little leg of lamb out and tear it into small pieces by hand.
13. Heat the oil, we first add the green onion and stir-fry, you can also use butter. For convenience, here I use shallot oil. Then add the cooked broth without much. After the soup has come to a boil, we add the broken lump buns, then add the right amount of salt and stir well.
14. Put in the broken leg of lamb, as well as vermicelli and fungus, and the fungus can also be left untouched. I just soaked some here and put it on. Cover the pot and simmer for about 2 minutes to turn off the heat and put the bowl on, and finally sprinkle with green onions to eat, remember to accompany sweet garlic and hot sauce will be more perfect.
Well, today's sharing is here, like friends remember to help like Oh!