[top chef] northwest cuisine -- [Xi'an beef steamed bun]

[top chef] northwest cuisine -- [Xi'an beef steamed bun]

Introduction:

"When I saw the PK [top chef] activity in the world of delicious food, I thought it didn't matter whether I participated or not, but I saw the" Northwest food "column in the menu. I'm excited. As a Western Shaanxi person who grew up eating Shaanxi food, he has a special preference for Northwest food. If you want to ask everyone, you are most familiar with northwest Shaanxi cuisine. Needless to say, it must be Xi'an mutton steamed bun. Since childhood, I have been eating paomo with my parents, from the door to Huimin street, from small restaurants to big hotels. I have eaten all kinds of steamed bread restaurants in Xi'an. According to my experience and understanding here, I'd like to talk about this famous steamed bread. Generally speaking, Xi'an paomo can be divided into two schools: one is the Hui people's "beef and mutton paomo" and the other is the Han people's "hulutou paomo". Generally speaking, people in Western Shaanxi eat paomo refers to the most well-known "beef and mutton paomo", among which [mutton paomo] is the most famous and the best. So many friends have to ask: why don't you come directly to a mutton steamed bun? Ha ha, I'll explain the reason in detail: if you come to Xi'an from other places, I suggest you eat beef steamed bun instead of mutton steamed bun. If you do a survey in Xi'an, you will find that the vast majority of local people in Xi'an will eat beef steamed bun. The reason for this situation is not that mutton steamed bun is not delicious, but that it is really hard to eat authentic mutton steamed bun. There are many reasons. First of all, mutton is expensive, and the ratio of raw meat to cooked meat is not as high as beef. As a result, the cost of a bowl of mutton steamed bun is too high. As time goes by, the steamed bun restaurant is not willing to make mutton. Some black hearted vendors pass off beef as mutton. Another thing is that mutton has a strong smell. It's hard to do well without a certain amount of effort. There are not many things that can be done well, so I don't recommend you to come to Xi'an to eat mutton steamed bun. You'd better not do it yourself at home. That's why I choose beef this time. Let's start to make it. I have a lot of worries about making this steamed bun. It's a simple steamed bun. Although it can imitate the shape at home, the soul of steamed bun lies in cooking soup, meat and steamed bun, and the essence of these "cooking" lies in one "heat", which is a great knowledge. I can only follow suit here. I can't guarantee the first-class taste, but I can't kill everything in seconds. To be honest, some people in other places are not flattered by the title of Xi'an mutton steamed bun. It's a bit of a disaster. I'm going to make it from the following three aspects: soup making, steamed bread making and steamed bread making. Then I'll give a brief introduction of how to eat. "

Production steps:

Step 1: prepare all the raw materials

Step 2: put cinnamon, star anise, geranium, clove, caokuo, caokou, Angelica dahurica, Zanthoxylum bungeanum, fennel seed and ginger into the material box. A little clove and pepper, not a little more.

Step 3: wash the beef and stick the bone. Bring it to a boil in a cold water pan and beat it to remove the foam. Maybe you need to beat it several times.

Step 4: add the onion and ginger cooking wine and seasoning box, keep the fire boiling for half an hour, if there is foam in the middle, then beat it, so that the soup can be boiled and white..

Step 5: turn the heat down and cook for another 2 hours. Add salt and monosodium glutamate before leaving the pot. After cooking, take out the meat and let it cool. Use a spoon to remove the excess oil from the soup

Step 6: add a little alkali flour and yeast to the bowl to form a hard dough.

Step 7: cover with plastic wrap and wake up for 10 to 15 minutes. Be careful not to let the dough rise.

Step 8: knead the meat evenly to make the preparation

Step 9: roll a cake less than one centimeter

Step 10: put it into the electric cake pan and bake it until both sides are golden

Step 11: This is the finished product.

Step 12: break the steamed bun into soybean sized grains by hand. Don't make it big. It can't be boiled thoroughly. (but it depends on the degree of fermentation)

Step 13: prepare the noodles, soak them in advance, cut the scallion and slice the meat

Step 14: in the pot sit the right amount of soup, according to their favorite thin thick, fire boil..

Step 15: pour in the beef, vermicelli and steamed bun

Step 16: cook for 1-2 minutes, taste the soft and hard, add salt and chicken essence, pepper, and the skimmed butter

Step 17: 6. Sprinkle in the scallion and take it out of the pot.

Step 18: try it

Materials required:

Beef ribs: 2 kg

Cattle bone: Small Half Root

Flour: right amount

Onion and ginger: right amount

Sweet garlic: right amount

Chili sauce: right amount

Cooking wine: moderate

Spices: moderate

Salt: right amount

Chicken essence: appropriate amount

Note: the way to eat paomo is to nibble, that is, to eat along with chopsticks. This is not consistent with the image of Western Shaanxi people eating noodles. As far as I know, Xi'an people will be so "elegant" when they eat paomo again. They eat a bowl of paomo out of the "Jiangnan style". When I was a child, I was scolded by my father for taking a big mouthful of paomo: "where does it look like eating paomo?". I also saw a lot of foreign paomo restaurant gave spoons on the Internet. If Xi'an people saw it, they would be confused. The necessary side dishes for eating paomo are chili sauce and sugar garlic. Although people in Western Shaanxi like spicy food, especially spicy oil, only when they eat paomo, they eat chili sauce which is not very spicy and has a slightly sweet aftertaste. This is because you eat the word "fresh" when you eat paomo. Although it's good, it tastes too spicy, so you can't taste the delicious beef and mutton in paomo. Sweet and spicy taste not only does not affect the delicious, but also the solution of greasy, with bubble steamed bread is very suitable. Another essential thing is "Tangsuan", which is absolutely everyone's favorite. No matter Xi'an people who like to eat paomo, or friends who don't like paomo, they can't stop eating sweet Tangsuan. Eating a mouthful of paomo can not only relieve the greasiness, but also increase the complex taste experience of the tip of the tongue. Only when the three flavors of pickled bun, chili sauce, sugar and garlic are combined can we get the real experience of pickled bun in Xi'an. When you eat paomo in paomo restaurant, a waiter will pour you a bowl of beef and mutton clear soup. This kind of soup is clear to the bottom, some of which are only delicious and have no greasy feeling. Take a sip before eating paomo to appetizer. After eating the steamed bread, have a clear drink. Before eating, I fantasize about the taste of steamed bread. After eating, I feel fragrant. After the last mouthful of soup, I feel satisfied.

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: spiced