How to fry the chili section of mutton steamed buns?

Preparation of lamb soaked in steamed chili sauce:

Ingredients: fresh red pepper, salt, high liquor.

Method: 1. Use fresh red pepper to wash and control the moisture (remember to control the moisture; There should not be a little water stain, otherwise it will be easy to deteriorate during the fermentation process. Then chop up, the finer the better.

Main materials; 500 grams of mutton, 200 grams of flour, 50 grams of vermicelli, 5 grams of ginger, 5 grams of coriander.

Accessories; 3 grams of Sichuan pepper, appropriate amount of pepper, 3 grams of star anise, 2 grams of angelica, 2 grams of cardamom, 2 grams of nutmeg, 2 grams of tangerine peel, 2 slices of bay leaves, 2 tablespoons of salt, appropriate amount of monosodium glutamate.

The practice of making mutton steamed buns:

1. Buy fresh mutton and soak it in clean water for an hour to remove the blood.

2. Wash the soaked mutton and cut it into evenly sized pieces.

3. Boil water in a pot, add mutton pieces, and then blanch cooking wine to remove excess fat and impurities.

4. Blanch the lamb immediately and let it cool in cold water and rinse it several times.

5. Wash and drain the mutton for later use.

6. Prepare all the seasonings, put them in a gauze bag, tie them tightly, put ginger slices, and mutton into a pot, add an appropriate amount of water, and simmer over high heat.

7. The mutton is stewed until it is eight years old, and the thick soup looks fantastic.

8. Prepare an appropriate amount of flour, salt and yeast powder, pour warm water and stir into a flocculent shape, then mix into a dough, cover the lily and start fermentation.

9. Serve the dough twice the size, knead it, divide it into several small parts, then knead it and roll it into a small round cake and let it rest for five minutes.

10. Put the awakened round cake into the electric baking pan and heat it for five minutes.

11. When the small round cake is taken out and cooled to no longer be hot, break it into small pieces of uniform size.

12. Wash the vermicelli and cook it in boiling water over high heat until there is no hard heart, then immediately put it in cold water to cool.

13. Pour the stewed mutton and the original soup into the pot and then put in the broken bun and cook over high heat.

14. Add the vermicelli and add salt, pepper and monosodium glutamate to taste evenly.

15. The ingredients and soup are completely flavorful, and finally sprinkle coriander to enhance the freshness and enjoy it out of the pot, and the finished product is as follows:

Ingredients: mutton, green radish, green onion, ginger, cake, vermicelli.

Excipients: dried chili, star anise, cinnamon, bay leaves, Sichuan pepper, cumin, rock sugar, salt, pepper, chicken powder, Sichuan pepper powder, chili oil.

1. Put the mutton in a pot with cold water, blanch and wash.

2. Add the mutton under boiling water, pour in the spices and simmer for 40 minutes.

3. Pour in the seasoning and cook over high heat for 10 minutes.

4. Remove the lamb and cut it into thin slices.

5. Strain the residue of the mutton soup and blanch the vermicelli.

6. Pour in the mutton soup on a good plate, and add the torn cakes, coriander and chili oil.

Summary. Dear, I'm glad to answer for you Answer: Shaanxi mutton steamed pepper production method is the material:

Fresh red pepper, salt, high liquor. 1. Use fresh red pepper to wash and control the moisture (remember to control the moisture; There should not be a little water stain, otherwise it will be easy to deteriorate during the fermentation process. Then chop up, the finer the better.

2. Add the chopped chili pepper to salt and mix well, put 1-2 taels of salt into each catty of chili pepper, and then add high liquor, (remember not to add too much, otherwise it will be too much water, and there will be a wine fragrance.) 3. Put the mixed chili sauce into a bottle or jar, seal it, seal it for about ten days, and then you can eat it.

Dear, I am glad to answer for you: Shaanxi mutton steamed pepper production method is the material: fresh red pepper, salt, high liquor.

1. Use fresh red pepper to wash and control the moisture (remember to control the moisture; There can be no water stains, otherwise it is easy to deteriorate during the fermentation process. Then chop it up, and the finer the better. 2. Add the chopped chili pepper to salt and mix well, put 1-2 taels of salt into each catty of chili pepper, and then add high liquor, (remember not to add too much, otherwise it will be too much water, and there will be a wine fragrance.)

3. Put the mixed chili sauce into a bottle or jar, seal it, seal it for about ten days, and then you can eat it.

Mutton steamed bun chili sauce is called oil and spicy seeds. Mutton steamed bun is a famous delicacy in Xi'an, the first time I went to eat mutton steamed bun, I was shocked by the big bowl, I feel that Xi'an people are too real, and mutton steamed bun is very delicious, especially put oil and spicy seeds are very fragrant, hot, and I feel very comfortable in the stomach after eating. The oily and spicy seeds play the role of the finishing touch.

Shaanxi mutton soaked red pepper is a must-have seasoning for eating mutton, Shaanxi has a saying that it is not spicy and unhappy, first of all, it is best to use Shaanxi's Qin pepper, the skin is thick, the taste is heavy, there is a residual fragrance in the mouth, the more you eat, the more you eat, the pepper is put on the thread, put it in the ventilated place to dry naturally, and use the grinding to roll the rear gear high reverse shirt again, to the back of the small slices, sometimes with a little dry pepper or too pepper, with more than a dozen kinds of ingredients with hot oil, and green onions, ginger boiling, made of cooking oil, hot oil splashed, splashed through, exposed half of the oil.

Lamb steamed buns can be peppered or not; It all depends on your own taste to additive dosage. If you can't eat pepper, you definitely don't want it. Pepper is warm, can be used throughout the winter from the beginning of winter, put some in the soup to warm the stomach and tonify the kidneys, and for some dishes that are cold, such as radish soup and fish soup.

Pepper can play a warming role, for the hot mutton soup can prevent fire, it can introduce the heat of mutton into the human body's lower coke to warm the kidney system, this effect in traditional Chinese medicine is called ignition and return to the element, which is to return the precious yang fire to the origin of the human body.

Mutton steamed buns, also known as mutton bubbles, known as "mutton dumplings" in ancient times, are Hanzhong flavor delicacies in Guanzhong, originating from Gushi Town, Weinan City, Shaanxi Province. 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.

Su Shi, a famous poet in the Northern Song Dynasty, left a poem of "Long cuisine has bear wax, and Qin cooks only lamb soup". Because it warms the stomach and resists hunger, it is loved by the people of Shaanxi, and foreign guests come to Shaanxi to taste it first, so as to feast their mouths. Mutton steamed buns have become the "general representative" of Shaanxi's famous food.

The practice of soaking mutton buns The mutton bones bought back are knocked short, put them in a casserole, and other pots can also be used, and then put the mutton on the bones, connect with pure water, and put enough at one time. Add an appropriate amount of cooking wine, green onions, ginger, and bring to a boil over high heat. How to make mutton soup and mutton steamed buns Step 1: Bring to a boil over high heat and skim off the foam.

Turn off the heat and continue to boil. Mutton soup, mutton steamed bun practice Step 2 When the chopsticks can be easily inserted into the mutton, take out the mutton and put it on the side to cool. Mutton soup, mutton steamed bun method Step 3 The bones continue to boil over low heat for four hours, after four hours, slice the mutton, put in the boiled soup, add green onion and coriander, salt, and pepper according to personal taste.

With boiled mutton and mutton soup can be made more, let's talk about the stewed mutton first, hot pot cold oil, green onion and ginger minced pepper stir-fry, put in tomato stir-fry, and then add let the broth, mutton, vermicelli, open fungus, and fragrant dry, put in salt light soy sauce, pepper noodles, delicious, specific can be adjusted according to their own taste. The stir-fried mutton steamed bun is similar to the stewed mutton, and the mutton soup is put a little less to feast and dry into the broken buns, which is fragrant. Tomorrow I have time, first make a stewed eggplant bureau mutton for me.

Summary. Mutton steamed bun chili sauce is called oil and spicy seeds.

Mutton steamed bun is a famous delicacy in Xi'an, I went to eat mutton steamed bun for the first time, I was shocked by the big bowl, I feel that Xi'an people are too real, and mutton steamed bun is very delicious, especially put oil and spicy seeds are very fragrant, hot, and I feel very comfortable in the stomach after eating. The oily and spicy seeds play the role of the finishing touch. 

What kind of spicy sauce to pair with mutton steamed buns.

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Mutton steamed bun chili sauce is called oil and spicy seeds. Mutton steamed bun is a famous hunger food in Xi'an, I went to eat mutton steamed bun for the first time, was shocked by the big bowl, feeling that Xi'an people are too real, and mutton steamed bun is very delicious and returning, especially put oil and spicy seeds are very fragrant, hot, and feel particularly comfortable in the stomach after eating. The oily and spicy seeds play the role of the finishing touch.

Hello, there is also a small plate of what brand of sauce.

Different mutton steamed bun merchants have different brands of small plate sauces! 

Thank you. You can ask the boss directly!

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Mutton steamed buns】Ingredients]: flour, salt, thirteen spices, lamb chops, mutton, coriander, chili oil, kelp shreds, tofu skin shreds.

Steps]:

1: Prepare a slightly larger bowl, put 300 grams of Hu Xiao powder, 5 grams of salt, and 5 grams of thirteen spices in the bowl and stir it, pour warm water and stir it into a dough to make a dough, and finally knead it into a dough and cover it with a lid, and put it in a wide place at a high temperature point to ferment.

2: Wash the lamb chops in clean water (it is best to soak them for a while to soak out the blood and water inside) pour water into the casserole, wait for the water to boil, put the lamb chops in, and finally put the green onion and ginger slices, wait until the water boils, turn to low heat and simmer for 50-60 minutes.

3: After the dough is fermented, knead it on the board and divide it into 6 agents, roll each agent into a cylinder, roll it into a long dough with a rolling pin, fold it in half first, and roll it up from one side.

4: After rolling up, pinch the head and tail together, press down into the shape of a cake, roll it out into a round cake with a rolling pin, poke the top of the dough cake with one end of the rolling pin (don't poke it, poke it down slightly) and finally cover it with plastic wrap for secondary fermentation.

5: Brush a layer of oil on the inside of the electric baking pan, put the dough in it, brush a layer of cooking oil on the top of the dough, cover the lid and heat for 5-6 minutes, turn over the dough and continue to heat for 5-6 minutes when the time is up. 6：

Now we cut a little mutton and shredded tofu skin and put it in a bowl, put the cooked kelp shreds in it, pour mutton broth, coriander and chili oil into the bowl, and tear the baked cake into small pieces and put it in the bowl.

Lamb steamed buns. Ingredients: 1000g of bone-in lamb hind leg meat; 1 fungus; 1 handful of daylily; flour 250g; a piece of ginger; 1 coriander; 2 pesto; 1 chives; salt to taste; Ground white pepper to taste; Sichuan pepper, cinnamon, bay leaves, grass fruit, cumin, star anise.

Method Put the lamb hind leg and bones into a soup pot, pour enough cold water, and bring to a boil over high heat. Discard the soup, remove the mutton and bones, and wash the blood foam with warm water.

2.Place all the spices in a gauze bag and tie it tightly with cotton thread. Refill the soup pot with hot water (hot water, hot water, hot water is easy to make the meat crispy), add the boiled mutton bones, mutton, and ginger slices to a boil over high heat, and then put the gauze bag with spices into the soup.

Use a large heat to bring the soup to a boil, reduce the heat to medium-low, cover and cook for an hour.

3.Dissolve 1 g of dry yeast in warm water at about 30 degrees Celsius. Take 50g of flour, add yeast water, stir well into breadcrumbs, knead into a dough, cover with plastic wrap and leave to ferment at room temperature for 40 minutes.

4.Put the remaining 200 grams of flour into the basin and knead it into a hard dough with an appropriate amount of cold water while stirring. Cover the kneaded dough with plastic wrap and let it sit for 40 minutes.

5.The unleavened dough is kneaded together with the small dough that has been fermented to form a harder, smooth dough. The dough is rolled on the core of the board again and again, pushing forward with the base of the palm of your hand and kneading until it is firm and smooth.

6.Divide the dough into 3 portions and make 3 small doses. Roll out 3 small pieces into 10cm diameter cakes.

7.Heat a frying pan over high heat and bake the patties on each side for 1 minute. Reduce to medium heat and re-sear each side for 2 minutes until lightly browned. Finally, turn to low heat and sear each side for 2 minutes, and bake the bun until it is 7 ripe.

8.Break the bun into small pieces the size of your little fingertips and set aside, and remove the stewed lamb leg meat and slice it.

9.Put 1 bowl of lamb broth and equal amount water in a pot and bring to a boil. Add the broken buns and daylily and cook over high heat for 2 minutes. Add fungus and vermicelli and cook for 2 minutes.

10.Add salt and white pepper to a bowl, arrange the sliced lamb in a bowl, and sprinkle with chopped coriander and garlic sprouts. Served with a spoonful of oily spicy seeds and sweet garlic, the good taste is waiting for you to taste slowly!