Chinese Food
Steamed bun with mutton
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Swollen wood. On such a winter evening, it must be a happy thing to serve a bowl of hot mutton steamed bun. The vermicelli is smooth. The mutton soup is fragrant. The steamed bun is soft. It's really enjoyable
Cooking ingredients
Cooking Steps
Step1:The first step and the longest step in making mutton is cooking mutton soup. Don't underestimate this simple mutton soup. Success or failure is it. Good leg meat. If you can have leg bones and neck bones, it's better to put them in cold water together (unfortunately, I didn't get so many bones). Keep changing the water for nearly 9 hours, and wait for the blood water to completely bubble out. (because the British killing doesn't bleed, so the meat will have a heavier taste of shares; if you don't like the taste of too much, you can put cold water to soak HA) put the cold water into the pot, and put it in the soaked blood Boil the mutton in hot water. Remove the foam while boiling. After about 10 minutes, remove the mutton. Wash the surface of the mutton with hot water agai
Step2:Add hot water to the casserole, and put in the scallion, ginger, pepper, cumin, star anise, star anise, cinnamon, red date, chrysanthemum, hawthorn, orange peel and pepper. Boil them together. Put in the lamb to be used. Cover the pot cover. Boil the lamb again on the high heat. After boiling, spray in the flower carving (cooking wine) and cover the pot cover. Gradually turn the pot from medium heat to low heat, and simmer for 7-8 hours
Step3:How to make a bun? Mix the yeast and water 1-10. Then pour into the flour. The proportion of flour and yeast water is 2-1. Knead the dough smooth and wait for fermentatio
Step4:After about 1.5 hours, knead and divide into several parts. Roll them out. After a few minutes, put them into a pan. Heat the pan gently until there are yellow spots on both sides. After cooling, break into small pieces for use.
Step5:Scoop up some mutton soup and put it into the pot. Put in the sliced white radish. Bring the black fungus to boil
Step6:Add salt, white pepper, vermicelli, and shredded mutton cubes. Boil them together again. Pour them into the bowl immediately. Sprinkle with cilantro, scallion, green garlic, etc. add in the steamed bun. If you like spicy, put some spicy. If you have sugar and garlic, you must eat them together.
Cooking tips:If you like spicy, please let it go. It's hot. It's red. How cool it is. Explain the stewing time of this mutton soup - the mutton was stewed for 4 hours the night before. I got up the next day and then stewed for 4 hours. Why is that? Because the mutton soup in the mutton paomo is the best clear soup. Don't have too much oil. The oily mutton soup is often not authentic. The taste will be greatly reduced. Just leave some small oil flowers; in fact, as we all know, mutton is very oily. When the soup is hot, the oil and the soup mix together. It's very difficult to skim the oil. Then the soup is cooled overnight. It can make the mutton oil coagulate. It's easy to skim the mutton oil 。 There are skills in making delicious dishes.
