[Madeira's kitchen] mutton with steamed bun is a northern lamb. Steamed bun is a southern lamb recipe-Chinese Food-best chinese food recipes-cooking food

[Madeira's kitchen] mutton with steamed bun is a northern lamb. Steamed bun is a southern lamb

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Steamed mutton is a famous dish in Shaanxi. In the eyes of the southerners, the bun is definitely a kind of rude cake. It's full of flour. But the people of Western Shaanxi enjoy it. Because they have a lot of fat sheep to eat. They also have the unique skill of stewing mutton to make it delicious. They can make the two into one and become a home-made pasta. This is the secret that southerners can't expect.

Cooking ingredients

medium gluten flour:400g three for four buns

yeast:2g

Cooking Steps

Step1:Soak the leg of mutton in bleeding water. Add lamb, spices and rice wine after boiling. After boiling, turn to low heat and simmer for about 2 hours.

Step2:When it's almost cooked, add cabbage heart, salt and pepper.

Step3:Add the yeast in boiling water to the flour, add a little water, and form a hard dough. Add the dough in the waking box for 38C and ferment for half an hour. Take out the back dough and make it soft. Divide it into 4 dough. Each dough is about 140g.

Step4:Roll it up again after rolling it into strips. Dip the tail end with a little bit of water. Put it under the water and roll it into a 12 cm diameter bun.

Step5:Put it in a pan. No oil, medium or low heat. Heat it until it is slightly burnt on both sides. The bun is crispy on the outside and solid on the inside. It is commonly known as the iron circle chrysanthemum heart.