Shaanxi flavor beef steamed bun(shan xi feng wei niu rou pao mo )

Shaanxi flavor beef steamed bun

Introduction:

"It's well known to all women and children to mention beef and mutton steamed bun in Shaanxi. They have been eating it for a long time, so all the foreign tourists are eager to taste it first to satisfy themselves. Now beef and mutton steamed bun has become a unique flavor food in Xi'an. According to the cooking methods, steamed bread can be divided into four kinds: dry soaking (without soup), mouth soup (after eating a mouthful of soup), shuiweicheng (with more soup) and danzor (eating steamed bread and drinking soup)

Production steps:

Step 1: prepare beef and bone.

Step 2: wash the beef with warm water and soak in water for 20 minutes.

Step 3: wash the bone with warm water and soak in water for 20 minutes.

Step 4: prepare star anise, caokuo, Zanthoxylum bungeanum, fennel, dried ginger, Liangjiang, clove, cinnamon, dried capsicum, nutmeg, Curcuma and piper.

Step 5: put the spice into the gauze.

Step 6: pack.

Step 7: tie it up with thread.

Step 8: put warm water in the pot and put in the beef stick bone.

Step 9: put in the beef.

Step 10: when the beef soup is boiling, skim the foam. Keep the fire low, about 15 minutes to skim the foam.

Step 11: put in the spice bag.

Step 12: add ginger slices.

Step 13: pour in cooking wine, cover and simmer for 3 hours.

Step 14: add salt and simmer for another hour.

Step 15: stewed beef.

Step 16: fish out the beef.

Step 17: take a small piece of dough, add flour, alkali and water to form a hard half dough.

Step 18: roll into pancakes. (it can also be divided into four small round cakes)

Step 19: cook both sides in a pan over low heat.

Step 20: bake the cake until it's just cooked.

Step 21: break the cake into small pieces.

Step 22: slice the beef, garlic sprouts, vermicelli (softened) and scallion on the steamed bun.

Step 23: put the original soup into the pot, pour the steamed bread, garlic sprouts, vermicelli and scallions into the pot, bring to a boil and turn them over.

Step 24: put MSG in.

Step 25: drench the oil.

Step 26: fill the bowl.

Step 27: serve with sweet garlic, coriander and chili sauce.

Materials required:

Beef: 1000g

Cattle bone: 850g

Flour: 300g

Dough: 50g

Garlic sprouts: right amount

Scallion: right amount

Coriander: moderate

Chili sauce: right amount

Sweet garlic: right amount

Fans: right amount

Cooking wine: 10g

Salt: right amount

MSG: right amount

Alkali: appropriate amount

Caokuo: 1

Zanthoxylum bungeanum: 6

Fennel: 8 capsules

Dried ginger: 1 piece

Ginger: 1.5g

Star anise: 1

Clove: 1

Cinnamon: 2G

Spicy: 2

Nutmeg: 1

Grass roots bandit: 1

Piper bar: half bar

Note: the recipe of this beef stewed bun is selected from the internship menu of the culinary college. There are many seasonings. If the seasonings are limited at home, it can be replaced by thirteen flavor stewed meat bag, plus a few more Chinese prickly ash. It's not suitable for the noodles to be overgrown, which will affect the taste. Stewed beef, cool and then cut.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Shan Xi Feng Wei Niu Rou Pao Mo