The practice of Chinese Buryat buns on the tip of the tongue

Ingredients: beef, flour, broth, warm water, onion, salt, soy sauce, thirteen spices, monosodium glutamate.

First, first of all, the noodles should be reconciled in advance, warm boiled water should be used, and the noodles should be softer.

2. Cut the fresh beef into cubes with a kitchen knife and put it aside for later use, as shown in the figure below.

3. Then chop the onion with a kitchen knife and set aside for later use, as shown in the picture below.

4. Put the diced meat, green onion, broth, soy sauce, salt, thirteen spices, and monosodium glutamate together and stir well, and put it aside for later use.

5. Make the dough with a rolling pin and prepare the buns, as shown in the figure below.

6. Put the adjusted filling into the bun skin, wrap it, and steam it in a steamer for 15 minutes.

7. After waiting for 15 minutes, remove from the pan and serve on a plate, so that the Buryat buns are ready.

How to make Buryat buns.

Buryat buns are mainly stuffed with minced lamb, lamb water, beef or horse meat, and then some green onions, onions or wild leeks grown on the grassland, blanched noodles and skinned. In the past, when making steamed buns, the noodles were cut into pieces, and instead of rolling the skin with a rolling pin, they were torn by hand to make the dough and filling. At present, the production process of Buryat buns is as follows:

Mix the dough, rest the dough (leave it for 15 to 30 minutes after mixing), press the dough, rub the strips, pick the embryo, knead the embryo, roll the skin, wrap the filling, and cook. Steam the buns in the drawer over high heat for about 15 minutes before serving. This kind of steamed bun is made of affordable materials, the soup is thick and filling, the skin is thin, not fat and not greasy, and it is very delicious, and it has the reputation of "hand-grilled meat in the dough".

Many foreign tourists have tasted it, and they are full of praise after eating.

Sheep buns with face.

The appearance of Buryat buns is not much different from that of other ethnic buns, and its biggest feature is the production of bun filling, and secondly, when wrapping buns, the skin is not tightened and twisted when the folds are closed, but a small mouth. Buryat buns are divided by shape: sheep buns, goat buns, camel buns, and bowl buns.

In particular, the lamas who used to be sophisticated put bay leaves on steamed buns, and after steaming, the taste was chic and delicious.

Sheep buns, that is, steamed buns made with gentle leqige (sheep's epicardium) as the skin, and two slender pieces of meat near the lamb's loin, high rice and meat as the filling. Only a sheep can make a sheep bun, and only the most distinguished guests can eat such a precious bun. If anyone eats such a bun, it is really the owner who has given him full face.

Goat buns, there is nothing special about the filling, but when wrapping the buns, a little bit of upward pinch and then seal, the shape is like a goat's horn, hence the name. Bowl of steamed buns, that is, after killing the sheep, put the sheep's brains into a bowl, and then put in some spices to steam. This steamed bun is often eaten by the elderly and children in the family.

In addition, there are Buryat buns stuffed with horse meat and camel meat, but horse meat is eaten more than three or nine days in winter because of its high calories. Camel meat: It is generally eaten before the first winter and before vernalization.

Batu Gizhigala with Buryat buns.

Hello, the authentic Buryat bun recipe is:1Mix the noodles in advance, use warm boiled water, and make them softer.

2.If you want fresh mutton, the meat can't be too thin, because you can't add any oil to the filling, and you can rely on the oil of the meat itself, so if the meat is thin, you also need to add some mutton fat, and you want the original flavor. 3.

Cut the shallots into cubes and set aside, not too small. 4.Cut the meat into cubes, do not use ground meat, let alone chop, it must be cut into small dices.

5.Mix the diced meat, shallots, broth, soy sauce, salt, thirteen spices, and monosodium glutamate together. 6.

The dough is crusted and the buns are ready. 7.The amount of meat and noodles you need to control by yourself.

8.Put it in the steamer and steam for 15 minutes, and the delicious buns will come out of the pot. 9.

Buryat buns we eat are the original taste, they taste particularly fragrant, meaty and juicy. <>