What are the ways to eat mutton in Gaoling?

Hometown district and county: Gaoling County, Xi'an City

Mutton Steamed Buns

Shaanxi-style delicacies, especially Xi'an's most famous beef and mutton steamed buns. It is cooked finely, with heavy ingredients and mellow taste. The meat is rotten but not greasy, rich in nutrients, fragrant and appetizing, leaving endless aftertaste after eating. Because it warms the stomach and resists hunger, it has always been loved by people of all ethnic groups in Xi'an and northwest regions. Foreign guests coming to Shaanxi also rush to taste it to satisfy their appetite. Since the founding of New China, especially in recent years, it has been used to entertain international friends and has been well received. Beef and mutton steamed buns have become the "general representative" of Shaanxi's famous food.

Pita Bread Soaked in Lamb Soup (English name: Pita Bread Soaked in Lamb Soup) Pita Bread Soaked in Lamb Soup was called "Yang Geng" in ancient times. Su Shi in the Song Dynasty had a poem that said "Long cuisine has bear wax, Qin cooks only Yang Geng". The cooking technology of mutton steamed buns is very strict, and the cooking process of the meat is also very particular. The preparation method is: first wash and cut high-quality beef and mutton, add onions, ginger, pepper, star anise, fennel, cinnamon and other condiments when cooking, and cook until mashed, and set aside the soup. Steamed bun is a kind of white flour pancake. When eating, break it into pieces the size of soybeans and put it into a bowl. Then let the chef put a certain amount of cooked meat and original soup in the bowl, and add minced green onion, shredded cabbage, cooking wine, Vermicelli, salt, MSG and other seasonings are made with a single spoon. The way to eat beef and mutton soaked steamed buns is also very unique. There is mutton stewed soup, which means customers eat it by themselves; there are also dry soaked buns, which means the soup is completely soaked into the steamed buns. After eating the steamed buns and meat, the soup in the bowl was also finished. Lao Sunjia

. There is another way to eat it called "Shuiweicheng", which is to cook it in a wide soup. Put the cooked buns and meat in the center of the bowl and surround it with soup. In this way, the clear soup is fresh, the meat is rotten and fragrant, and the buns are tough and tasty. If paired with hot sauce and sugared garlic, it will have a special flavor. It is a rare high-grade nourishing product. There are many mutton steamed bun restaurants in Xi'an, among which the time-honored ones such as "Lao Sunjia" and "Tong Shengxiang" are more famous. Paomo is a native food of Xi'an. It is said that Zhao Kuangyin, the founder of the Song Dynasty, lived in Chang'an when he was in poverty. It was the cold winter and he was very hungry and thirsty. He only had one cake in his bag. The cake was cold and dry, making it difficult to swallow. The owner of a street selling mutton soup saw Unable to bear it, Zhao Kuangyin was given a bowl of steaming mutton soup. Zhao Kuangyin broke the cake into pieces and soaked it in. After eating, he felt refreshed and heroic. He swept away his decadent mood and embarked on a journey. After he ascended the throne, he tasted all the delicacies in the world. I couldn't let go of the mutton soup steamed buns in my memory, so I ordered the kitchen to imitate it. Nearly a hundred chefs thought hard before settling on the recipe, which is now the mutton steamed buns. It is said that after eating it, Lao Zhao was very happy, and it became a daily order dish, and the chef named it He is probably the first person in the world to be granted the title of Marquis for promoting the development of food culture. Unfortunately, there is no way to verify this, otherwise China would have one of the earliest people in the world. The rich flavor of the steamed buns reflects the generous nature of the northerners. It is common to see a few burly men, each holding a bowl. The bowl is like a small basin, steaming hot, and everyone buries their heads in silence. After a while of tea, the steamed buns are all gone. When I arrived in Xi'an, I was surprised, but I was told in private that steamed buns are simple and not as sophisticated and rich in flavor as southern cuisine. In fact, Paomo is bold and simple on the outside, but delicate and complex on the inside.

How to do it

Let’s talk about making it first. When making steamed buns, it is important to make the soup clear and the meat tender. Boiling the soup is the most important. Cook the bone soup and broth separately. Marinate the meat for 20 hours first, and then Cook for 8-12 hours. It is common for Hui people to cook steamed bun soup in a large pot with a diameter of nearly 1 meter, and use a 50-jin flour bag to add the seasoning. Fill a bag full and throw it into the pot to cook. The fastidious sellers always close the shop after a pot of soup is sold out, so most delicious steamed bun shops open at 10 a.m. and close around 2 p.m. Eating is also very particular. There are 12 ways to break the buns, including breaking, tearing, pinching, kneading, and rubbing. The size is as big as a bee head (in fact, overnight buns are better than fresh ones). After breaking them, you have to tell the waiter your taste requirements. Heavy mouth---the taste is heavy, light mouth, dry mix--less soup, mouth soup--there is just enough soup left at the bottom of the steamed bun bowl after eating, Shuiweicheng--more soup. When serving the steamed buns, pay attention to nibbling them and avoid stirring them vigorously, so that the taste remains consistent from beginning to end. It is paired with sugared garlic and hot sauce. Real foodies will not eat these at first, as it affects the taste. Halfway through eating, when you feel a little tired, eat a piece of sugared garlic, pick a little hot sauce and mix it into the steamed buns (the amount of mixing is one or two) It is better to eat it by mouth), then use the soup provided to clear your mouth, and then continue eating, so as not to affect the taste. There is very little oil in the delicious steamed buns, mainly the aroma of the soup, and you don’t get tired of eating it.

"Mutton steamed buns" means beef and mutton are boiled together in soup to soak the steamed buns. The beef and mutton steamed buns are made from local Shaanxi beef and sheep and their skeletons, refined salt, pepper, star anise, grass fruit, cinnamon, galangal, beef and mutton steamed buns

Garlic sprouts and other ingredients are used as seasonings, and the process is divided into five processes: bone and meat processing, cooking the meat, removing the meat, breaking the buns, and cooking the buns. A good bowl of steamed buns must first be cooked in a pot of good soup. The method of making good soup is of course a trade secret. The meat cooking process is also very particular. First, the beef and mutton must be rinsed repeatedly, soaked for about 5 hours, and cut into large pieces weighing about 5 kilograms. Then put the beef and mutton into the pot, add an old seasoning bag to enhance the flavor, and cook for about 4 hours on high heat. hour, put the meat pieces into the pot, replace with a new seasoning bag, cover and compact, bring to a boil over high heat and simmer for 2 to 3 hours, then simmer over low heat for about 6 hours. When the soup is thick and the meat is tender, take it out of the pot and put it on a plate for later use.

Traditional cooking methods

There are four traditional cooking methods for mutton soaking: single walking, dry pulling, mouth soup, and water siege.

The so-called "walk alone" means that the buns and soup are served separately, and the buns (cakes) are broken into the soup to eat. After eating, you only drink a bowl of fresh soup, saying "each has its own taste." I thought the authentic mutton dumplings were boiled steamed buns, so it would be better to try another Xi'an snack: water basin mutton. Some people call "ganpao" "ganpao". After cooking, there is no soup in the bowl and the chopsticks can be poked. The other kind is called "mouth soup". After eating the steamed bun, there is only a mouthful of soup left. "Water-sieged city", as the name suggests, is wide and watery, like a flood-sieged city. After you break off the buns and place a chopstick on the bowl, the waiter will understand that this is "dry pulling". There is no need to use chopsticks to express when eating "Kou Tang" and "Shuiweicheng", because the size of the buns is consistent with the cooking method. The principle is that the soup is wider and the buns are larger, and vice versa. An experienced chef will know the size of the buns when he sees you. How much soup should I add? Pay attention to the breaking method of making steamed buns. The steamed buns are specially made and are called fufu steamed buns, one or two taels. It is said to be made from nine parts of dead noodles and one part of yeast noodles, kneaded together. It's all dead dough, which tastes bad and is not good for digestion; it's all yeast dough, so it won't be soaked. Some fake experts will say that the steamed buns should be shaped like bee heads, and the smaller the better. In fact, this is not the case. As mentioned above, the size of the steamed buns is consistent with the cooking method, dry pulling, mouth soup, and water sieving. The size of the steamed buns is as follows: Soybeans, peanuts, broad beans will do.

After the buns are broken, ask the waiter to present them to the chef. Add mutton soup and cook quickly over high heat. Add beef and mutton, vermicelli, chopped green onions, garlic sprouts, and coriander. The more advanced ones (Xi'an calls it "high quality") "") as well as fungus, day lily and dried fragrant spices, etc. are ready to be served. Such a large bowl of steamed buns prepared by oneself, with green onion, garlic sprouts, coriander, reddish-brown beef and mutton, yellow daylily, white crystal vermicelli, and dark fungus. . It should also be noted that the steamed buns served should be served with steamed buns on the bottom, vermicelli covered in a mesh shape, and chopped green onion, coriander, beef and mutton placed on top in a fish shape. If not, you can make fun of whether the chef hired by the boss is named Nan Guo. When eating, hold a spoon in your left hand and chopsticks in your right hand. After the steamed buns are served, spread the chili sauce on top. Do not stir them. Pay attention to "nibbling" from one side to maintain the freshness. An old foodie said that the freshness and heat will not escape like this. But I think the most terrible thing is that if you stir it too much, the steamed buns will not become steamed buns, and the mutton soup will turn into batter. Whether to use sugar and garlic is up to one's own choice. After the meal, drink a small bowl of soup made from the original juice to clear your mouth.