Brother of "beef stewed bun" - Shaanxi snacks(niu rou pao mo de xiong di shan xi xiao chi shui pen niu rou duo tu xiang jie )

Brother of "beef stewed bun" - Shaanxi snacks

Introduction:

"When it comes to Xi'an paomo, we all know it, but when it comes to another kind of beef and mutton snack" shuipen ", we probably don't know much about it. In fact, to put it simply, "water basin" is to eat broth with steamed bread. One of the ways to eat steamed bread is to eat it alone. I've never seen anyone eat it alone before. People in Xi'an call it "water basin". The best way to eat water basin is mutton. In Xi'an, "water basin mutton" is divided into two schools: one is Hui people's water basin, which is sold in paomo restaurant, and the other is Weinan water basin. The two are slightly different. There are beef and mutton in the Hui people's water basin. Because they are originally sold in the paomo restaurant, it's convenient to make. It's just that when eating, it's not a cake for paomo. Instead, it's a steamed bun or Guokui. This kind of steamed bun can be regarded as hair noodles, which can be soaked in soup or accompanied. (today I make this kind of water basin) and another kind of Weinan water basin mutton is also famous. Because of the monopoly of water basin mutton, many people like to eat this kind of water basin in Xi'an. The biggest difference between it and Hui people's water basin lies in cake and eating method. It uses crescent baked cakes, hollow in the middle can be added, so there is a way to eat accompanied by, but also with the meat sandwiched in the bun with soup to drink. It is said that water basin mutton originated in Chongzhen period of Ming Dynasty. Empress Dowager Cixi named it "meiermei". It is a seasonal snack in summer in Xi'an. It was developed from "Yangtang" more than 1000 years ago. People in Xi'an think that it can dispel summer heat by eating hot face (chili powder) and sweating. Because it is listed in June of the lunar calendar, it is called "June fresh". As for why it is called a water basin, first of all in Xi'an, it is a common name. Second, it is said that the bowl of soup is as big as a basin, just like the straightforward temperament of Shaanxi people. I don't have to say much. Let's start to make it. The seemingly simple water basin is not only broth, but also hard work. In fact, it takes some time. Only if you are willing to take the time can you make a bowl of delicious "water basin". Of course, mutton is the best choice. Besides, it's different from beef in "paomo". Mutton is still popular in "water basin" Xi'an It's really hard to buy mutton. I'm going to buy beef. It's similar in practice. First, let's talk about the cooking soup, and I'll talk about my family version. I have to cook it one day in advance and eat the soup the next day. The key points are as follows: 1. Cook the meat and bones together (don't soak the meat). 2. Bring to a boil over high heat to remove the froth. Cook over medium heat for 30 minutes and over low heat for 2 hours. 3. Remove the oil slick overnight and cook for more than an hour the next day. It takes many times to cook the soup to taste. Of course, the longer it takes, the better. But it also takes at least two times to taste good. "

Production steps:

Step 1: choose a lean and fat rib and a bone of beef stick, wash and set aside

The second step: prepare spices, the better, but we must pay attention to, cloves can not be more, fennel and pepper must be more, especially fennel, Xi'an Hui do beef and mutton, fennel flavor is very outstanding, whether it is bubble bun or water basin; I chose: a small section of cinnamon, star anise, fennel about 10g, pepper about 5g, Cao Guo two, a piece of cold ginger, clover three Three pieces of Angelica dahurica, three pieces of fragrant leaves, two pieces of tangerine peel {forgot to take photos} 3

Step 3: add beef and bonsai in cold water

Step 4: fire big, hit the foam, hit several times

Step 5: turn the middle fire and put in the spice bag

Step 6: add onion and ginger

Step 7: a few pieces of rock sugar

Step 8: burn on medium fire for 30 minutes and on low fire for more than two hours. Cook for 1.5 hours, add salt to taste

Step 9: turn off the fire and let it stand overnight. Take out the meat and let it cool

Step 10: prepare garlic sprouts, coriander, pickled agaric and vermicelli before eating the next day

Step 11: cook the vermicelli, blanch the fungus, cut the vegetables and set aside

Step 12: slice the meat that was cooled the day before, and be sure to cool it so that it can be shaped

Step 13: after the excess oil is removed, the broth is boiled over low heat for more than an hour. I cook it for another hour and a half. At this time, I'm ready to cook the pot helmet. I've introduced the method before, so I won't talk about it any more

Step 14: put agaric, vermicelli and sliced meat in the bowl before eating

Step 15: pour hot broth, sprinkle with garlic sprouts and coriander powder, and add a little MSG

Materials required:

Beef rib: moderate

Cattle bone: moderate amount

Fans: right amount

Auricularia auricula: right amount

Flour: right amount

Yeast: right amount

Edible alkali: appropriate amount

Salt: right amount

Scallion: right amount

Garlic sprouts: right amount

Rock sugar: right amount

MSG: right amount

Coriander: moderate

Ginger: right amount

Precautions: special tips: 1. You should eat water basin in summer, but this beef and mutton is the best in winter, so it's specially made to keep out the cold. I hope you like it. In addition, it's very good with your own dishes (spicy cabbage with red oil). 2. You can eat it with soup or with proper food. If you like spicy food, you can put some oil on it. It's very delicious Addiction 3. Follow a principle in the production, that is, cook more for a long time, this will not be bad. In addition, it is better to choose more kinds of spices, but we must pay attention to the fact that cloves are not more, fennel and pepper must be more, especially fennel. The flavor of fennel in Xi'an Hui people's beef and mutton is very outstanding, whether it's steamed bread or water pot. 4. Finally, I hope this bowl of fennel will be the best The hot water basin brings you warmth. If you have a chance in the future, you will be able to introduce Xi'an snacks to you. I hope you like it

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: medium spicy

Chinese PinYin : Niu Rou Pao Mo De Xiong Di Shan Xi Xiao Chi Shui Pen Niu Rou Duo Tu Xiang Jie