Take you to Xi'an - homemade Xi'an Hui snack [steamed beef with flour] (dedicated, welcome to share)(dai nin chi xi an zi zhi xi an hui min xiao chi fen zheng niu rou jing xin feng xian huan ying fen xiang )

Take you to Xi'an - homemade Xi'an Hui snack [steamed beef with flour] (dedicated, welcome to share)

Introduction:

"Since the publication of the log of the last authentic [Shaanxi La Zhi rougamo], it has been encouraged and praised by friends. From my heart, I'm very happy. First, the delicious food I made has been recognized by everyone. Most importantly, I can make more friends understand the authentic Xi'an snacks and food culture. Nowadays, some traditional snacks across the country are affected by various social factors, and many of them are facing the invasion of "Shanzhai flavor change", or even the threat of "lost". It is "imminent" to better preserve and carry forward the traditional local food. Today, I'd like to introduce to you a unique Hui snack in Xi'an, steamed pork with flour. It's not strange for you to mention steamed pork with flour. There are steamed pork with flour all over the country. There are different ways of doing it, and each family has its own taste. However, the steamed pork with flour that I will introduce to you today is a special snack of Hui people in Xi'an. Generally, we can't make steamed pork without two ingredients: rice noodles and pork. However, the steamed meat of Hui people is made of flour and beef. It's totally different from our Han people's steamed pork with pork powder. Although I'm a Han nationality, I'm very lucky that one of my former neighbors lived in the famous Huimin street in Xi'an for many years. My mother learned traditional methods from my neighbors, and I learned from my mother for a little time. That's why I'm here to share this steamed pork with you. Let's start with history: it is 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. 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. I once wanted to eat steamed pork in Huimin street with my mother at noon. I found a restaurant that used to make do with it. What I ate was full of noodles and no meat flavor. 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. Mrs. Mei..... 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. Here I also suggest that you may as well show your hometown's delicious food, so that friends all over the country can know your hometown's authentic traditional food. "

Production steps:

Step 1: 1. Wash the fat and thin beef ribs.

Step 2: 2. Cut the beef into smaller pieces than the sesame paste.

Step 3: 3. Put beef in the pot, add 2 tbsp cooking wine, 2 tbsp five spice powder, 5 tbsp Chinese prickly ash powder (this should be more spicy), ginger and appropriate amount of salt (salt should be added at one time, salty, and then mixed with flour).

Step 4: 4, grasp with your hands, add about 100g of water slowly, and finally put the scallion into the refrigerator for 12 hours.

Step 5: 5. Put the pickled meat into a larger bowl and pick up the onion and ginger.

Step 6: 6. Add flour in the basin several times, and rub it with your hands. Be sure to use force.

Step 7: 7. Knead the flour and meat evenly, and wrap the meat on the flour until there is more flour. The pimples on the flour are also fragrant.

Step 8: 8. Put the kneaded meat on the drawer covered with steamer cloth and prepare for the first steaming.

Step 9: 9. Add enough water to the pan, cover the drawer with a layer of cloth, steam over high heat for 30 minutes, then turn down the heat and continue for about 2 hours until the meat is ripe (try to see if it is rotten).

Step 10: 10. Pour the steamed meat into a large basin and stir it up with chopsticks to cool it (I put a bowl in the refrigerator to cool it and then steam it the next day).

Step 11: 11. It's not finished product, it's meat that doesn't taste good. (if you're anxious, you can eat it now). You'd better take as much as you like when you eat it after it's cool. Steam it in the drawer again for about 15 minutes. This time, put some small cakes like lotus leaf cakes (I use electric scones, which I like better. It won't be too soft and chewy to eat).

Step 12: finished product

Materials required:

Beef rib: 1000g

Flour: right amount

Cooking wine: moderate

Five spice powder: 2 teaspoons

Pepper powder: 5 teaspoons

Salt: right amount

Scallion: right amount

Ginger: right amount

Note: careful 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. The meat must be salted for more than 12 hours, and the flour must be mixed with the flour. When mixing the flour, the flour must be fully bonded to the meat, not too little. It doesn't matter if there is more flour. 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. Ha ha, finally finished. I've been nagging so much again. I hope you like it. I hope the Hui people in Xi'an will bring you different feelings. I personally think whether it is delicious or not is a matter of personal taste as well as feelings. I always think that eating needs "the right time, the right place and the right people". The same things may taste different at different times and places. Food taste is not only taste, but also taste the feelings and even culture. Finally, another nag: what is the best dish? What you do with your heart is the real food. I hope you can enjoy your life. Welcome to share.

Production difficulty: simple

Process: steaming

Production time: one day

Taste: spiced

Chinese PinYin : Dai Nin Chi Xi An Zi Zhi Xi An Hui Min Xiao Chi Fen Zheng Niu Rou Jing Xin Feng Xian Huan Ying Fen Xiang