How tasty is lamb burger? How is it made?

Mutton burgers commonly known as mutton bubbles, burgers. Formerly known as "sheep soup", the Great Northwest elegant feast, especially in Xi'an City, Shaanxi Province, the most enjoyable beef and mutton steamed bun reputation, the Song Dynasty famous poet Su Shi stayed out of the "Longzhuan have bear wax, Qin cooking only sheep soup" poetry. It is carefully cooked, heavy and mellow material, meat rotten soup thick, fat and not greasy mouth, nutritious, fragrant, tempting the appetite, eaten after the intention is not over. Because it feeds the stomach and endures hunger, it has been loved by all ethnic groups in Xi'an and the western region, and foreign guests visiting Shaanxi also strive to create a good taste to fill their mouths. Beef and mutton steamed bun has become Shaanxi Province, delicious snacks "total means".

I, specialties taste

Beef and mutton steamed buns and general food is not the same, cooking skills are very strict regulations. The process of cooking the bun, cooking the beef, cutting the knife, cooking the bun and other processing techniques, the ring must be highly technical and meticulous. The hoto bun, cooked with meat, is crispy, dry, and flavorful, and does not last long in the soup. Before eating, consumers are required to break the cake into pieces. The reason for breaking the bun is that the lower the bun is, the better it is for the five flavors to enter the bun. Nowadays, some of the beef and mutton burger restaurants have applied the bun breaking machine. After breaking the bun, it is then cooked by the cook.

Cooking the bun focuses on the bun to set the soup, seasonings appropriate, wu 100,000 fire cooking, moderately loaded in a bowl, in order to achieve the original soup into the bun, the bun aroma and fragrance of the provisions of the nose. Beef and mutton burgers not only focus on cooking, but also focus on "will eat". No experience in the work of people, eating before the total habitual Diao: chopsticks back and forth stirring, it is a taboo. "Old Shaanxi" beef and mutton steamed buns eating method is, from one side, little by little "devour", so that you can eat from the beginning to the end of the fresh aroma. Eat, but also according to their own taste preferences, add sugar and garlic, or shanai, chili sauce, sesame oil and such seasonings. After eating, drink "big bone soup" (i.e., the original soup with vermicelli braised into) a bowl, the after-scented mouth, you feel relaxed and happy, the spirit of substantive growth.

Shanxi Province, beef and mutton steamed buns have been selected for China's national feast. Especially located in Xi'an East Street Dawn Dawn Beef and Mutton Buns Museum, in 1987 in the original beef and mutton buns, basically, with the sea trout, grass shrimp, chicken, mushrooms, lamb, etc., made more than a dozen kinds of "buns feast". Different tastes, different colors, different aromas, color, aroma, taste, shape outstanding, not only delicious, but also art appreciation. Not only suffered the warm welcome of Chinese consumers, even Britain, the United States, France, Japan, Germany, Russia and other countries, guests also came) patronize.

Two, specialty food practices

(a) specialty food raw materials

Shaanxi famous snacks, has a long history. As early as Chongzhen years, Xi'an City has a franchise store lamb steamed buns "Tianxilou", in the western region is quite harmful.

Traditional practice there are three, one said "dry bubble", according to the frying, the material thoroughly into the bun. This bun tendon and tough, sticky and slippery; two said "mouth soup", cooked bun crispy sheer clean, eat the bowl left soup a mouthful; three said "water around the city". Wide soup cooking bun, bowl around the soup, round center is the bun, soup more bun scattered, fragrant and smooth. Its characteristics are: thick meat soup, mellow flavor, sticky, tough and slippery. After eating and drinking a small bowl of big bone soup, you will feel the aftertaste and long aftertaste. It is a high-protein, high-fat, high-sugar, high-efficiency energy ingredients. It can be eaten all year round and is best in winter.

(2) practice

Style one

(1) production of raw materials the main ingredients: spread pancakes (normative portion) 200 grams

Auxiliary ingredients: golden broccoli (dry) 50 grams, black fungus (hair) 50 grams, 50 grams of vermicelli, chives 10 grams of moss, 10 grams of fragrant Lai, mutton (cooked) 100 grams

Seasoning: Salt 4 grams, chicken broth 2 grams, white pepper powder 2 grams, 2 grams of white pepper

(2) production steps first pancake torn into crumbs; saffron, black fungus cleaning and tearing; fans soak; leek moss cleaning and choose section; choose to clean; brined lamb cut into slices to set aside; will be broken into a good pancake put into the pot, add mutton broth, saffron, black fungus, fans, leek moss, boil; add salt, chicken essence, white pepper, toss, sheng into a bowl; put into the Cut a slice of marinated lamb, sprinkle with chanterelles on it.

Bun focusing on soup and meat rotten, boiling soup is the most important, big bone soup and bones are cooked separately, the meat first marinated 20 bells, and then boiled 8-12 bells. Universal Square on the Uyghur cooking bun soup, a nearly 1-meter specification of a large iron pot, under the seasoning application of 50 pounds of flour bag, filled with a bag, thrown into the pot. Focusing on the business is all a hot pot pot bottom sold out on the closed store, so taste good steamed bun store basically all 10 o'clock in the morning open the door, 2 o'clock at noon up and down on the closed store.

Practice two

(1) raw materials

lamb, ginger, garlic, aniseed, star anise, astragalus and ginseng, scutellaria, shennai, ginger, cardamom, cardamom, hawthorn berries, mace.

(2) process

1. Selection of prepared lamb (six months of age lamb is best, more than one year old lamb), a common part of the lamb chops after the buttocks;

2. Cleaned and cut into blocks, should be cut along the grain of the meat to block easy to taste, cooked;

3. Lamb into the pressure cooker, if there is a standard cooker, common packets of materials within the Spices are ginger, garlic, aniseed, star anise, astragalus and ginseng, scutellaria baicalensis, sannai, ginger, cardamom, cardamom, hawthorn berries, mace, etc., bearing in mind that did not put onion (the above spices based on the family economy can be less put a few flavors, and there is no shadow of zhou);

4. Introduced into the cold water to go red heat, skimmed off the floating blood foam and then turned to simmer (bearing in mind that do not need to be immersed in prickly blood);

5. Based on the mutton Selection of materials, stewed one to two hours, meat rotten soup incense off the fire; cooking meat at the same time, wheat flour into the pot properly, should be put into a small amount of salt water to enhance the flavor and ductility of the bun. Seasoning, you can put a small amount of cumin; add a small amount of water rolled into a hard batter, cover tightly wake up 20 minutes. When it has risen, use high gluten flour to make the batter. This whole process constantly, make sure that every 5-10 minutes to wake up once the batter, and constantly put into kneading surface three to five times, the intensity of its own put no movement cut off;

6. The batter pulled into the same size of the bun skin, rolled out into a round piece, put into a frying pan, bearing in mind that do not add a little bit of oil. (can be replaced with an electric oven, 220 degrees for 20 minutes can be);

7. Wen fire cooking buns, cover tight lid;

8. Maintaining constantly turning the pancake buns;

9. Cooked buns to take the hand or CNC razor blade tear and cut into small dices, the size of the filter specifications are similar to those of the same; open another pot, the pot filled with stewed mutton broth, put the fans, fungi boiled and seasoned salt;

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10. fan black fungus cooked, poured into the bowl, this time has long been completed;

11. bun ding poured into the bowl to soak, and prepared in advance, no pumping, old chenggong vinegar (rice vinegar or white vinegar can not be), hot sauce (non-Sichuan hot sauce), fragrant Lai, sugar and garlic according to my taste blend, toss and wait for 2, 3 minutes to start.