The mutton steeps the steamed bun - peerless bowl photo groups

The mutton steeps the steamed bun - peerless bowl photo groups

Introduction:On October 27, 2008, the seventh Mao Dun Literature Awards announces, " Shanxi opera " of Jia Pingwa and him ranks first. Jia Pingwa is glad naturally, but not already " eaten on invitation " ," please eat " eithered . " go to eat a mutton and steep the steamed bun in the street by oneself " ,Jia Pingwa says. It is the famous snack of Xi'an of ancient city that the mutton steeps the steamed bun. It was in the 11th century B.C. that the mutton of legend steeped the steamed bun " Ox's Agar Thick Soup " Basic to if you can't have, evolve,that was more than 2,000 years ago. Su Dongpo praises like this: "There are cured bears in Gansu Province food, Qin only enjoys Agar Thick Soup. " Late yellow helmet, master of traditional Chinese Painting, take, steep behind the steamed bun very glad, then write " peerless bowl " .
The mutton is known as " The open good merchantable brand of benefit of the sex with sweet hot flavor " . Dispell the cold, not warm to mend qi and blood, whet the appetite, good for strength efficiency have warm. Mutton match steamed bun, until regurgitation, malaria, spleen timid to spit food and edema, the intersection of deficiency of Yin and enuresis,etc. have better curative effect the body. It is cold and dry in winter, weak person of spleen and stomach can nourish the stomach and invigorate the spleen to eat more warm and hot mutton, still Yes strong kidney. The broth that the mutton steeps the steamed bun is boiled by traditional Chinese medicine such as the cloves, cassia bark, fennel, also can play the warm function that mend. About 30% of fat and abundant protein come from nutrition and say, the human body takes every day, a bowl of mutton can be according with these while steeping the steamed bun.
The mutton steeps an exquisite one steamed bun " Nibble " ,Can't turn over and stir, having let out fragrance and hot gas once stiring, it is small and stuttering that had better stick to the bowl, have the end, it is fragrant and hot. Break to break the steamed bun off with the fingers and thumb off with the fingers and thumb first, and then tear, nip again, it is hot to put steamed buns such as the mutton soup,etc., combine with the garlic in syrup, thick chilli sauce, coriander, begin to eat, this is a genuine way to eat.
Certainly, how greedy either the delicious food can be. It is the most suitable to be about three every week, will certainly mix vegetables such as vegetable fibre abundant celery, spinach,etc. while eating. Suffering from influenza, acute enteritis, irascibility leans towards the prosperous person, should avoid eating the mutton. (Life Times Chinese medicated diet research association Keep and celebrate only)
The mutton steeps the making of the steamed bun
Raw materials: The mutton 500 is overcome ' Can make 5 parts to invite) , sheep 1 pair of bones, bean vermicelli is 10 grams, 5 steamed buns(every bowl is 1) ,Appropriate amount of chopped scallion.
Seasoning:
( 1) Sheep's oil, doing gingers, amomum, salt, Chinese prickly ash, fennel seeds are right amount of respectively.
( 2) Alum, salt, cooking wine, gourmet powder, sesame oil are right amount of respectively.
Method:
1,Cut the block, rinse well after the mutton picks a bone, it is shiny to rinse to yellowish pink; Sheep's bone is washed and steeped for an hour with the fresh water, pulls out and breaks breaking. [Table delicacies China ]
2,Water in the cauldron after boiling boiling, play into sheep's bone, water remains boiling all the time, the fire endures for an hour, skim and float the foam, the seasoning ( 1) Pack into the gauze bag, pitch the mouth to cook, the lower alum later.
3,Quench pan into, finished meat slices(every bowl set 100 grams free) Quench with the steamed bun that is broken off with the fingers and thumb, bean vermicelli into the soup together, and then add the salt, cooking wine, gourmet powder, the very hot oven is boiled for 2 minutes, drench into sesame oil, put into the bowl, the meat slices are put on the steamed bun, sprinkle the chopped scallion.
The mutton steeps the manufacturing materials of the steamed bun:
Main material: The pancake (standard powder) 200 grams
The adjuvants: Day lily ( Do) 50 grams, the Auricularia (water is sent) 50 grams, 50 grams of bean vermicelli, 10 grams of garlic sprouts, 10 grams of coriander, mutton is (well done) 100 grams of condiment: 4 grams of salt, 2 grams of gourmet powder, 2 grams of pepper powder
The mutton steeps the method of the steamed bun:
1. Break the pancake off with the fingers and thumb a fragment into first; 2. Huang Hua, Auricularia clean and tear to shreds;
3. Bean vermicelli bubbles take place;
4. The garlic sprout cleans and selects section;
5. The coriander is selected and cleaned;
6. The steamed mutton is sliced for subsequent use;
7. Put the pancake broken off with the fingers and thumb into the pan, add the mutton soup, put virgin, Auricularia, bean vermicelli, garlic sprout, boil;
8. Call in the salt, gourmet powder, pepper powder and mix thoroughly, put into the bowl;
9. Put the steamed mutton which cuts stretch, sprinkle the coriander.
The mutton steeps the making knack of the steamed bun: Need to prepare against about 200 grams of mutton soup.
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