Raw materials for mutton bread in soup
Main ingredient mutton1000g
Accessories: ginger 10g salt 10g coriander 20g orange peel and two pieces of white pepper.
The practice of mutton bread in soup
1. Wash the mutton and cook it in cold water.
2. Put ginger and orange peel into the pressure cooker.
3. Fans soak up the spare in advance.
4. Wash the coriander for later use
5. Mutton cooked in pressure cooker
6. Take out the mutton and slice it.
7. Cut it for later use
8. Pour the white soup into the wok and add the vermicelli.
9. Cook the meat together in a pot.
10. When the vermicelli is almost cooked, pour a spoonful of pure milk, and the soup is white and thick.
1 1.
12. Finally, put salt according to your own preferences.
13. Buy machine-cut steamed buns directly.
14. When the pot is ready, put the soup bag and monosodium glutamate.
15. Turn off the fire and put the parsley.
16. That's good. Put some pepper on it. It is delicious.
Cooking tips
Put the mutton in cold water.
Pour enough water into the pot, put the sliced mutton into the pot, boil it over medium heat, and skim off the floating foam.
Salt must be put last. Mutton will not rot easily if put in advance.
Flavor characteristics
Beef and mutton bread in soup is characterized by heavy taste, thick rotten soup, attractive aroma, endless aftertaste after eating, and the function of warming the stomach.
Beef and mutton bread in soup is one of the most distinctive and influential foods in Xi. In ancient times, it was called "mutton soup", which is a rare nourishing product.
In fact, the popularity of mutton bread in soup in Xi is not only because of its delicious taste. Like many special snacks in Xi 'an, they can be seen everywhere in the street and the price is reasonable. It is a national food. Regardless of status, you can afford to eat if you want.
Mutton bread in soup is a delicious restaurant in Shaanxi, especially in xi 'an. The flavor is rich, the broth is thick, the tendons are smooth, the flavor is full, the aftertaste is endless after eating, and it has the function of warming the stomach.
The ancient name of beef and mutton bread in soup? Mutton soup? Did Su Shi have it in Song Dynasty? Gansu has bear wax, and Qin only makes mutton soup? The poem is rich in materials, rich in soup flavor, smooth in steamed tendons, full of fragrance and attractive in appetite. It is a rare high-grade nourishing product. The cooking technology of mutton bread in soup is very strict, and the technology in cook the meat is also very particular. Cook with meat? Toto? Crispy and sweet, it won't go away in the soup. Before eating, you must put it? Toto? Break into pieces. The smaller the steamed bread, the better. This is to facilitate the five flavors into steamed bread. And then cooked by the chef. When cooking steamed buns, we should pay attention to the proper soup and seasoning of steamed buns, cook them in a big fire, and fill the bowls in time to meet the requirements of the original soup into steamed buns and the rich flavor of steamed buns.
Tip: It is best to eat mutton and steamed buns in hot winter. If you eat a little ignition in summer, it is appropriate to brew mountain impression and twist blue tea.