What is lamb bubble wrap like? Is it tasty?

Mutton bubble film is to tear the steamed bun into small pieces by hand and soak it in mutton soup to eat, as for whether it is delicious or not depends on each person's taste. For example, Shaanxi people like to eat, and Cantonese people don't like to eat.

I feel good, the soup is delicious and very filling. The unsoaked ones are even more crunchy, chewy, and fragrant. Anyway, one word "absolutely!" ”

It depends on your personal preference, and if you think it's delicious, it's delicious.

Shaanxi flavor delicacies. It is finely cooked, the material is heavy and mellow, the meat and rotten soup are thick, fat but not greasy, rich in nutrition, full of aroma, tempting appetite, and the aftertaste is endless after eating. Because it warms the stomach and resists hunger, foreign guests come to Shaanxi to taste it first to feast on it.

Mutton soup, cut the bun into small pieces and put it in, Xi'an's mutton steamed bun is good, there are vermicelli inside, I think Xi'an's steamed bun is very delicious, other places are general, you can try it.

Delicious, put some coriander, put some vinegar.

I used to work in Jiangxi and ate it, and it was super delicious, but it was not very good to eat in Guangdong, it was a little greasy, and the master probably used too much oil.

It's delicious, it's up to you.

If you are a northerner, you can go to a place with many people to eat, and the taste will satisfy you.

If you're a southerner, you can try it, but it doesn't necessarily suit your taste.

No matter what others say, it's useless, and you don't know until you own your own mouth.

Shaanxi famous food, mutton soup stewed with more than 20 kinds of traditional Chinese medicine, in the mutton put into the soup stew, the soup is fresh and the meat has no smell, and then the strong steamed bun similar to half noodles is broken, or broken into the bowl with soup and meat with a machine, according to personal taste into coriander, sweet garlic, chili sauce and other seasonings, the soup is fragrant and beautiful.

I want to correct it, the roasted things upstairs said are unhealthy, but the steamed buns are not baked. It is made with a good broth. As long as you can accept the meal that is not so light, you can still try it. In addition, we recommend that you try the stir-fry.

Don't eat it, now it's all ** saying that the meat inside is not fresh!

And grilled things are not healthy, so it's better to eat less.

It is estimated that it is not the taste of the southerners, the special food of the Shaanxi people, and it is worth tasting ...... traveling

First, wash and cut the high-quality mutton, add condiments to cook it when cooking, and set aside the soup. Manju is a white-flour scone that is broken into a bowl to the size of a soybean.

Do you think it's delicious?

The practice of mutton steamed buns is detailed in the cuisine and efficacy: boutique staple food, qi and blood double supplement recipes, malnutrition recipes.

Taste: salty and umami Process: boiled Ingredients for making mutton steamed buns: Ingredients: 200 grams of pancakes (standard powder).

Excipients: 50 grams of daylily (dried), 50 grams of fungus (water hair), 50 grams of vermicelli, 10 grams of green garlic, 10 grams of coriander, 100 grams of mutton (cooked).

Seasoning: 4 grams of salt, 2 grams of monosodium glutamate, 2 grams of pepper Teach you how to make mutton steamed buns, how to make mutton steamed buns to be delicious 1Break the pancake into pieces;

2.Wash and tear the yellow flowers and fungus;

3.vermicelli soaking;

4.Wash the green garlic and select the sections;

5.Wash the coriander;

6.Slice the braised lamb and set aside;

7.Put the broken pancakes into the pot, add the mutton broth, add the yellow flowers, fungus, vermicelli, green garlic, and cook;

8.Add salt, monosodium glutamate and pepper, mix well, and put it in a bowl;

9.Put the braised lamb sliced into slices and sprinkle with coriander. The key to making mutton steamed buns: prepare about 200 grams of mutton broth.

Tip - Food Restraint:

Fungus (water hair): fungus should not be eaten with snails, from the perspective of food medicinal properties, cold snails, when encountering smooth fungus, is not conducive to digestion, so the two should not be eaten together.

People with hemorrhoids should not eat fungus and pheasant together, pheasant is slightly poisonous, and eating the two together is easy to induce hemorrhoids bleeding.

The fungus should not be eaten with wild ducks, which are sweet and cool, and easy to indigestion.

Coriander: When taking tonics, Chinese medicine atractylodes and danpi, it is not advisable to take coriander, so as not to reduce the efficacy of the tonics.

Mutton steamed buns, ancient name"Yokan", Su Shi of the Song Dynasty had"Long cuisine has bear wax, Qin cooks only lamb soup"Verses. The cooking technique of mutton steamed buns is very strict, and the process of cooking meat is also very particular. It is made by:

First, wash and cut the high-quality beef and mutton, add green onions, ginger, pepper, star anise, fennel, cinnamon and other condiments to boil when cooking, and the soup is set aside. Steamed bun is a kind of white flour scone, when eating, it is broken into the size of a soybean and put it in a bowl, and then handed over to the chef to put a certain amount of cooked meat and original soup in the bowl, and is made with a single spoon of seasonings such as cong powder, shredded cabbage, cooking wine, vermicelli, salt, monosodium glutamate, etc. The way to eat beef and mutton steamed buns is also very unique, there is mutton stewed soup, that is, customers eat and soak themselves

There are also dry brews, that is, the soup is completely soaked into the bun. After eating the buns and meat, the soup in the bowl was also drunk. There is also a way to eat it"Water Siege", that is, the wide soup is boiled, and the cooked buns and meat are placed in the center of the bowl, and the soup is surrounded by the soup.

In this way, the clear soup is fresh, the meat is rotten and fragrant, and the bun is tough and delicious. If it is accompanied by hot sauce and sweet garlic, it will have a unique flavor. It is a rare high-grade tonic.

There are also fights in this year's performance.

Delicious and delicious is also exquisite, there are 12 kinds of techniques such as breaking, tearing, pinching, kneading, rubbing, etc., the size is like a bee's head (in fact, the overnight steamed bun is better than the fresh one), after breaking it, you have to tell the guy your taste requirements, the mouth is heavy--- the taste is heavy, the mouth is light, the dry soup is less, the soup is just one bite after eating the soup left at the bottom of the bun bowl, and there is more soup in the water siege. When the steamed bun is served, pay attention to nibbling, avoid stirring hard, in order to be consistent from beginning to end. With sweet garlic and spicy sauce, the real eaters don't eat these at first, affecting the taste, halfway through eating, when you feel a little tired, eat a sweet garlic, pick a little spicy sauce and mix it in the bun (the amount of mixing is appropriate to eat in one or two bites), and then clear your mouth with the soup you sent, and then continue to eat, so as not to affect the taste.

I think it's delicious, but it depends on whether you like it or not, everyone's taste is different. Note that the mutton steamed bun is a bit of a soup.

As an authentic foodie in Shaanxi, mutton steamed bun is a well-known snack at home and abroad. Generally, ** is 18 to 40 yuan. The taste depends on your personal preference, whether you like to eat mutton or not.

The mutton is well cooked, the broth is clear and fragrant, and the main thing is that there is no smell of mutton!! The most important thing is to eat mutton steamed buns or find stores with halal brands, these stores are basically genuine mutton, not the kind of shops that sell dog meat on the head of a sheep, you know!! I hope the landlord adopts!

Lao Sun's family is still very good, and now a steamed bun has risen to 25.

The smell of mutton is almost the smell of blood, and the blood will naturally taste lighter when the blood is soaked out, but it will definitely affect the taste, and it will also make the meat deteriorate for a long time, and it will generally be blanched, and at the same time, the blood foam on the water surface will be skimmed, and the smell will be lighter, and there will be no blanching, so it is the original taste.

I think that white radish or green radish should be cut two fingers thick, pierced with small holes like lotus roots, and put in it when the mutton is cooked, and when the mutton is cooked, the natural fishy smell will be gone.

I hope my sharing on this issue can help you, and I hope you can enjoy my sharing.

I think that when boiling lamb, put half an onion, two celery, a few coriander, and half a tomato to boil together to remove the smell of mutton.

I think soak the mutton in cold water for two hours, change the water every hour in between, clean the mutton with clean water and cut it into small pieces, put the cut mutton pieces into the pot, pour in cooking wine to skim off the foam, and then add peppercorns, tangerine peel, and hawthorn.

I think that soaking the mutton in cold water for 2-3 days and changing the water twice a day can leach out the ammonia in the mutton sarcoplasmic protein, which can also reduce the smell of mutton.

Mutton steamed buns are the flavor snacks in the northwest of China, and they are most famous in Xi'an, Yangling and Baoji. The method is to stew the meat in a clear broth, break the hard noodles and put them in a bowl, accompanied by green onions, radishes, and coriander. When eating, the meat is tender, the soup is fat, the vegetables are fragrant, and the tendons are affordable.

In addition, there are various ways to eat mutton stir-fried steamed buns, mutton blood steamed buns (mutton blood in powder soup) and lamb haggis steamed buns.

Recipe Preparation:

1.Put cold water in the pot, pour in the cleaned mutton bones and cut mutton, add shredded ginger and two slices of tangerine peel, pour off the blood water after boiling over high heat, and rinse well.

2.Change the pot with clean water, add the mutton bones and bring to a boil, while adding star anise, cinnamon, tangerine peel, green onions, ginger slices, and keep the water boiling in the pot for about 2 hours. Skim off the foam while cooking, and finally remove the star anise, cinnamon and tangerine peel.

3.Pour the whitened and thick soup into a large-capacity casserole, pour in the blanched lamb, and simmer for 3 hours.

4.Melt the yeast in about 20 grams of warm water, add 30 grams of flour and knead the dough, cover with plastic wrap and ferment for 1 hour. Knead the remaining flour and water into a hard, dead dough, cover with plastic wrap and leave for half an hour.

Finally, knead the two doughs evenly until smooth and firm. Then divide it into equal sizes, knead it into a round shape and roll it out with a dough pin to a thickness of about 1 cm. Put it in a pan and bake it without oil for 3-5 minutes.

5.If you see that both sides are slightly yellow, you can take them out.

6.Break the bun into fingertip-sized or soybean-sized pieces and set aside.

7.Blanch the vermicelli and fungus in water.

8.Put the broken steamed buns into a few tablespoons of mutton broth (depending on the bowl) and cook over high heat for 1 minute, sprinkle with salt and pepper.

9.Pour the boiled steamed bun into a large bowl, put vermicelli and fungus on top, slice the mutton, place it on top of the vermicelli, sprinkle with chopped green garlic and coriander, pour in chili sauce according to personal preference, or eat with sweet garlic.

Prepare the lamb and bones.

2.Soak the lamb and bones in water for more than 2 hours.

3.Use gauze to wrap star anise, bay leaves, cinnamon, peppercorns, grass fruits, grass coles, green onions and ginger out of the seasoning packet.

4.Put the soaked lamb and bones in a soup pot.

5.Add water, bring to a boil and skim off the blood foam.

6.Add to the seasoning packet.

7.Bring to a boil over high heat, reduce the heat and cook for 2 hours.

8.Remove the lamb and cut into slices.

9.Add yeast and a little water to knead the flour into a hard dough and make it 1 time larger.

10.Roll the dough into the same size.

11.Roll into rounds.

12.Place in a saucepan and remember not to add oil. Boil the bun on low heat until both sides are colored.

13.In another pot, fill the pot with the original soup of the stewed mutton and add the vermicelli.

14.Add the black fungus and cook.

15.Add salt, chicken essence and pepper to taste.

16.Tear the baked bun into small cubes by hand or with a knife and put it in a bowl.

17.Pour the vermicelli fungus broth into a bowl.

18.Add lamb, coriander and spicy tempeh sauce and serve.