Special snack of Xi'an(xi an te se xiao chi hui min fen zheng rou )

Special snack of Xi'an

Introduction:

[steamed pork with flour] this dish is all over the country. Go to the hall, go home. Everyone loves it, every family does it. One person, one taste, one place, one characteristic. However, it would be a little big to mention the difference of Xi'an Hui people's steamed pork with flour. Most of the steamed meat in other places is made of rice flour and pork. However, the Hui people in Xi'an use not only beef, but also flour. It is estimated that this is the only one across the country. Today, I'd like to talk with you about this special steamed pork. Let's start with history: it's said that during the prosperous Tang Dynasty, a group of Arab businessmen went to Chang'an to do business along the "Silk Road". One day at noon, I went to the vast Gobi under the Qilian Mountains, set up a tent to cook a meal, and put the cut meat, seasoning and flour on a small table. Unexpectedly, a gust of wind blew down the tent, and the cooks were busy cleaning up. They said it was late, then it was fast, and quickly stretched out their arms to surround the meat, seasoning and flour. However, the wind finally mixed the three things together. In order to get on the way, the cook was so quick that he steamed the meat and flour lumps on the fire. As a result, everyone ate them, and everyone was very happy. They all praised that they had a good lunch, which not only satisfied their hunger, but also moistened their mouth. They took the unfinished meal with them and ate it again in the afternoon. As a result, it tasted better. In Chang'an, the cook did the same. He opened a shop selling this kind of meat on the street of Chang'an, and named it "steamed beef and mutton". Because it is easy to eat and carry, it is very popular. Over time, it has become a unique and convenient food in Chang'an. The steamed meat sold outside is packed in a big pot. Cover the steamed pork with a quilt and let it go. When the customer comes, the boss shovels a dish with a small shovel, and matches it with garlic and tea. It's very fragrant for Shaanxi people who call themselves "old Shaanxi". No way! It seems that our old Shaan is good at this. In fact, the method of steamed pork with flour is very simple, and the raw materials are also very simple, but it is not easy to do it well. The key is that it takes time to steam beef. There is no good meat without 24 hours from preparation to eating. The same as rougamo, some steamed pork in Huimin street is not the same as rougamo. It's not the same as rougamo. It's not the unorthodox way of doing it, but it's the cutting material to save the cost, so the quality is uneven. Steamed pork with flour is simple, but the selection of ingredients is very particular. You must choose the best beef and mutton, and the loin meat. Choose beef ribs at home, fat and thin. And the ratio of flour to flour should be controlled. Now, in order to reduce the cost, some stores only see flour but not beef, which is tasteless and hard to swallow. In my opinion, Xi'an Huimin street is a good steamed pork. I only recommend "majianshan koufuxiang steamed pork". His meat is fat but not greasy, dry but not firewood. (for details, you can search Xi'an station on the public comment website. If you are interested, you can also have a look at the favorite snacks of Xi'an people.) every time, my father has to eat two large portions until he is full. And his house is open until afternoon. There is also a particular way to eat steamed pork with vermicelli. You must eat it hot, add garlic and steamed bun, and then make a cup of hot tea. Of course, many foreign friends may not be used to the taste of steamed pork with flour. I just want to introduce the practice and culture here for your reference and exchange. You can try to do it at home. It doesn't matter if you're not used to it. It's the same sentence: food is also a culture, which needs us to inherit and carry forward. I hope you like it, and I hope you can come to Xi'an to taste food and culture. "

Production steps:

Step 1: beef must choose beef ribs, fatter

Step 2: cut into large pieces, half the size of mahjong

Step 3: stir fry pepper 30g and Angelica dahurica 5g over low heat

Step 4: stir fry

Step 5: pick out the hard pepper inside

Step 6: roll into Zanthoxylum and Angelica dahurica noodles

Step 7: add appropriate amount of scallion and ginger slices to the meat, add two tablespoons of soy sauce, 50g cooking wine, 25g salt, and a small spoon of chicken essence.

Step 8: pour in the fried pepper and Angelica dahurica powder and five spice powder 10g

Step 9: marinate overnight (24 hours is better)

Step 10: pick out the onion and ginger the next day

Step 11: mix in flour

Step 12: until each piece of meat is evenly coated with flour, and there is no excess flour in the bowl

Step 13: wrap the meat wrapped with flour in Longbu, steam it over high heat for 30 minutes, then turn to low heat and steam for 2 hours

Step 14: smash the steamed meat with chopsticks and let it cool naturally (so it's usually eaten the first day after steaming)

Step 15: steam twice to make it easy to taste. Just heat up when eating. It can be served with hot cakes

Materials required:

Beef rib: 1000g

Flour: right amount

Garlic: right amount

Onion and ginger: right amount

Five spice powder: 10g

Zanthoxylum bungeanum: 30g

Angelica dahurica: 5g

Soy sauce: 30g

Cooking wine: 50g

Note: Tips: 1, when choosing meat, you can choose fat and thin, too thin steamed out tasteless. 2. Don't soak the meat with water, or it will lose its flavor. 3. When curing meat, we should put enough salt at one time, and mix flour at the back. The taste should be heavier, which has something to do with his eating method. 4. At the end of the pickle, put the scallions so that they never rot. 5. Meat must be marinated for more than 12 hours and then mixed with flour. When mixing flour, the flour must be fully bonded to the meat, not too little. More flour doesn't matter. 6. When steaming, the meat is covered with cloth to prevent moisture and lock the flavor of the meat. 7. Steaming must be done. I steamed 2 jin of meat for about two hours. 8. Let the meat cool after the first steaming, and steam it again when eating. What we sell outside is a large pot of steamed meat. When a guest comes and the boss serves it, the rest of the meat is always "Shhh" in the pot, with buns on it and quilts on it. It's quite delicious to sell it for one day. That's why I suggest you steam twice at home. Tips for friendly eating: when eating with garlic and small cakes, it can be lotus leaf cake or my electric baking cake, and then make a pot of tea, which is called moistening. Some old eaters with heavy taste will ask the boss to add a piece of fat butter. Eat more fragrant (like can try, don't like even if) cake can accompany to eat, can also clip meat to eat.

Production difficulty: simple

Process: steaming

Production time: one day

Taste: other

Chinese PinYin : Xi An Te Se Xiao Chi Hui Min Fen Zheng Rou