#Punch card for a better life #The homely practice of Shaanxi lamb steamed bun There are various theories about the origin of Shaanxi lamb steamed bun, when and where, and we will not study it. I like to eat lamb steamed buns, and as I eat them, I learned some home-cooked lamb steamed buns through watching and communicating with the steamed bun masters. In the autumn and winter, it is inevitable to make a few meals for family and friends to taste, and everyone feels good after eating, which is more delicious than the real, hygienic and filling of the steamed bun restaurant. Now I share my own home-cooked lamb steamed buns with the favorite collection, attention and likes of my headline friends! 1, the choice of lamb: lamb steamed bun with lamb is the key to do a good job of lamb steamed bun, home cooking generally not too much, according to their own needs to choose how much lamb. Lamb is best with fresh and uncooked lamb rib meat, which is fat and lean and boney, boiled meat is fat but not greasy, and the meat is delicate.
Mutton is divided into Mianyang and goat, no matter what breed of sheep to choose the lamb, (that is, the ram after the mule) This kind of lamb is generally less fatty, of course, the ewe has not had a cub meat is also good. These two kinds of lamb meat is delicate, the feel is good, with a press can immediately restore the original state, do not buy a breed of male lamb, this meat fiber is very thick, the smell is very large, sell must be carefully distinguished. Sheep and goat meat that's good? These two kinds of lamb have their own pros and cons, I personally think it is better to choose sheep meat, its meat is fine, the taste is smooth, and the cooked meat and soup are rich in nutrients. Because of the content of a 4-methyl caprylic fatty acid, goat meat has a heavier taste and more crude fiber, and it is not as good as the soup of sheep meat. 2, boiled lamb: the lamb sold back is best to be able to eat in time, it is best not to freeze in the refrigerator. First soak in clean water for a while, wash the blood stains on it, don't soak for too long, (an hour or so) do not blanch the water directly under the cold water pot, soaking water for too long or blanching water will affect the umami taste of the lamb itself. When cooking meat, the water should be higher than the surface of the meat, and adding more water can have enough mutton soup. After the pot is rolled, use a mesh spoon to skim out the foam floating on it, and keep the foam clean as well. Then put down the heat, pour in the appropriate amount of cooking wine or liquor, (I usually use liquor is better than cooking wine) let the pot roll slightly. Spices can be added according to their own tastes, home cooking do not need too much, there are a few kinds of materials can be completely, accessories can not be used, because the spices prepared at home are not necessarily so complete. I generally sell about three pounds of raw meat, seasoning package with a peppercorn a beer bottle cap, an octagonal one and a half, cinnamon beer lid a large piece, cumin a beer lid, bai zhi one to two pieces, cloves two, three pieces of fragrant leaves, ginger, green onion, dried pepper horn appropriate. The home-style method has these spices to meet, the prepared seasonings are washed and put into the pot under the material package, so that the meat and spices are slowly cooked on a slow fire, and the meat is almost cooked with an appropriate amount of table salt, and the meat is cooked in about 40 to 50 minutes. Turn off the heat and remove the meat from the slightly cooler, and put the bones in the soup for later.
3, the method of steaming: with the right amount of wheat flour, (according to the number of people eating) add baking powder a little water stirred into a flocculent kneading into the dough Fermentation time depends on the temperature, do not send too much, a little bit of initiation on the line, the noodles are good after the pancake shape, the electric cake bell is cooked, after cooling dressed as peanut grain size spare.
4, prepare accessories for bubble buns: accessories include vermicelli, dried yellow cauliflower, black fungus, coriander, garlic seedlings or green onions (garlic seedlings are the best), sesame oil, monosodium glutamate or chicken essence. Open the stir-fry spoon with an appropriate amount of original soup, add yellow cauliflower, wood ear vermicelli semi-cooked to the end, and then add the dressed bun grains to the bun grains to cook thoroughly, the soup can be added to the mouth soup, single walk, water siege and other forms of personal preferences to drip a few drops of sesame oil, after the pot is sprinkled with coriander garlic sprouts such a bowl of fragrant lamb steamed buns are ready.
The key to making a good lamb steamed bun is to choose good meat and boiled meat, as long as you can simply master these two steps, you can make a bowl of lamb steamed bun that satisfies your family. Friends who feel useful after reading can collect, follow, and like! Thank you!