How to make authentic mutton buns? Thank god, help me.

Brief introduction of mutton bread in soup Beef and mutton bread in soup is a delicious food in Shaanxi, especially in xi 'an. Well-cooked, thick and mellow ingredients, thick carrion soup, fat but not greasy, rich in nutrition, full of fragrance, attractive appetite, endless aftertaste after eating. Because it warms the stomach and fights hunger, it has always been loved by people of all ethnic groups in Xi 'an and northwest China. Foreign guests must taste it first when they come to Shaanxi 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 paomo has become the "general representative" of Shaanxi famous food. The origin of mutton paomo beef mutton paomo, the earliest ceremony in the Western Zhou Dynasty, has a long history. According to historical records, beef and mutton paomo evolved from ancient beef mutton soup. Many ancient documents, such as The Book of Rites and Pre-Qin philosophers, all mentioned beef mutton soup. At first, it was mainly used for sacrifices and court banquets. In the Western Zhou Dynasty, beef mutton soup was listed as a gift for kings and princes. According to the Warring States Policy, the monarch of Zhongshan angered Sima Zi with a cup of mutton soup and left Chu angrily, saying that the king of Chu attacked Zhongshan, which led to the fate of national subjugation. According to Song Shu, in the Northern and Southern Dynasties, Mao Xiu gave Song Wudi mutton soup, which was delicious. Emperor Wu of the Han Dynasty actually made the prisoner an official, and later he was promoted to Doctor Guanglu. In the Sui Dynasty, there was a "cautious mutton soup" (Xie satirized the Book of Songs). This is the original cooking form of beef mutton soup mixed with noodles. According to documents, palaces and shops in the Tang Dynasty were good at making soup. On the third day, instead of cooking for me, I washed my hands to make bridal soup. Mutton soup, mutton soup, is the embryonic form of beef and mutton bread in soup today. After the Tang, Five Dynasties, Song and Yuan Dynasties, people of all ethnic groups moved to the mainland one after another, "gradually changing old customs". In addition, Xi 'an is located in the northwest, close to pastoral areas, and is a good market for cattle and sheep trading. The names of Xi 'an ancient historical streets such as Xiyang City and Dongyang City were the sheep market at that time. All these provide conditions for the formation and development of beef and mutton paomo. There is another interesting legend about Xi 'an's famous beef and mutton paomo. According to legend, when Song Taizu Zhao Kuangyin was frustrated, he was down and out, living on the streets of Chang 'an (now Xi). One day, there were only two pieces of steamed bread left on me, and my husband was so hard that I couldn't swallow it. There happened to be a mutton shop cooking mutton by the roadside, so he went to ask for a bowl of mutton soup to soak the steamed bread until it was soft. Seeing his pity, the shopkeeper told him to break the steamed stuffed bun and pour a spoonful of hot mutton soup to soak. Zhao Kuangyin took the steamed bread and ate it. He was so feverish and sweaty that his hunger and cold disappeared. Ten years later, in 960, he became the founding emperor of the Northern Song Dynasty and was called Mao. A trip to Chang 'an, passing by the mutton shop of that year, was full of fragrance. I couldn't help thinking of eating mutton soup and making steamed buns ten years ago, so I stopped the car and told the shopkeeper to make a bowl of mutton soup and steamed buns. The shopkeeper panicked. He didn't sell buns in the shop. What should he do? Ask his wife to bake some cakes at once. When the cake is baked, the shopkeeper looks dead (unfermented) and uncooked. Afraid of the emperor's illness, I had to break the steamed stuffed bun into pieces, pour mutton soup and cook it, put on a few large pieces of mutton, carefully mix the seasoning and serve it to the emperor. Zhao Kuangyin praised it after eating, and immediately ordered his followers to give him one hundred and twenty pieces of silver. Spread like wildfire, spread all over Chang 'an. So more and more people come to the store to eat mutton soup and steamed buns, forming a unique flavor of food in Chang 'an. Su Dongpo, a great writer in the Northern Song Dynasty, once wrote a hymn of "the dragon has bear wax and the Qin has mutton soup". In the seventeenth year of Chongzhen in Ming Dynasty (1644), Tianci Building in Xi 'an, which specializes in beef and mutton paomo, opened in Qiaozikou. Ma Jianxing, a famous Hui chef, is famous in the ancient city for his exquisite cooking, full customers and prosperous business. In the Battle of Gengzi in the late Qing Dynasty, Empress Dowager Cixi fled to xi 'an with Emperor Guangxu, who came here to comment and praise her. At that time, British expatriates who assisted in postal work in China often came to eat. Over the past 300 years, more than 10 paomo restaurants, such as Laosunjia, Tongshengtang, Yixianglou, Yijialou, Laotongjia, Dingxingchun and Laoliujia, have sprung up one after another after Tianci Building, but they have studied each other, making paomo unique. There are many restaurants selling mutton and bread pieces in soup in Xi 'an now, but you don't have to go to those big and famous restaurants. There are many small restaurants here, which are very famous among Xi people. For example, the old rice house in Huimin Street and so on. These stores only sell at one o'clock in the afternoon, which is out of date. Every morning, there are endless crowds. Therefore, if you want to eat, you have to queue up early! You can also try other snacks in Huimin Street. In the second year from Tang Suzong to Germany (A.D. 757), the army of the Tang Dynasty and the army borrowed from "Da Shi" took two cities from Liangzhu, which ended the "An Shi Rebellion" together. With the permission of Tang Gaozong, some "big food" soldiers were allowed to be stationed in Chang 'an. "Big Food" soldiers often carry a kind of food similar to "Naan" when marching and fighting for a long time, which is called "Fenermu". The "Fenerhu" carried by soldiers often becomes dry and hard to swallow, so it is mixed with mutton and mutton soup, which is the embryonic form of "paomo". With the increasing contact between the "big food" soldiers and the local people, the production method of "bamboo wood" has also spread from the military camp to the market, and has already formed one of the staple foods of the Muslim people in Xi' an today. Over the past 1000 years, through the continuous development and innovation of Xi 'anfang people, "Paomo" has been greatly improved in color, fragrance, taste and shape, and has become an excellent food that people all over the world like to eat. "Thirty million people in the Qin Dynasty roared in unison and a bowl of mutton was beaming", which is a vivid portrayal of Shaanxi people. There are four cooking methods for making steamed buns: dry soaking (no soup), oral soup (after eating a mouthful of soup), water siege (more soup), and going alone (eating steamed buns and drinking soup). Before dinner, break the "steamed buns" into small pieces like soybeans and give them to the chef for cooking. Choose the orientation when eating, pay attention to nibbling and avoid stirring to maintain the umami and original flavor. In the meantime, you can add Chili sauce to stimulate your appetite and eat coriander to keep your breath fresh. In order to avoid the greasy smell of beef and mutton in steamed bread, sugar and garlic can be added to help fight again. Drinking a bowl of refined broth after a meal will make you feel more fragrant and refreshed. Mutton bread in soup and contemporary celebrities 1936, General Yang Hucheng, general of the Kuomintang Northwest Army, hosted a banquet for Chiang Kai-shek in Xi 'an with beef and mutton bread in soup. 1947 When the Kuomintang ran for the Congress Party, it used beef and mutton buns to win votes. At that time, the headline of the newspaper read: "If you want to run for the national congress, please eat mutton soaked first", and a bowl of beef and mutton soaked buns was exchanged for a vote. In 1950s, Premier Zhou Enlai, Vice Premier Chen Yi and General Li Da hosted a banquet in Xi 'an for former Nepalese King Mahindra and Vietnamese president Ho Chi Minh. Marshal Montgomery, England, said happily, "Today, I once again experienced the food civilization in China." . Zhang Zeng, vice mayor, hosted a banquet for Marshal He Long with beef and mutton bread in soup. Later, Xi Anniu mutton and bread pieces in soup settled in the capital Beijing. At present, the National Cultural Palace in Beijing and Xi 'an Restaurant in Xinjiekou both operate beef and mutton paomo. The beef and mutton buns in Xi 'an Restaurant are also deeply loved by President Mao Zedong and Marshal Peng, who have come here to taste them many times. 1986, Beijing Diaoyutai State Guesthouse invited Xi 'an technicians to teach the skills of paomo, which made the local flavor food, beef and mutton paomo, leap into the ranks of state banquets, and its value doubled. 1989 Xi An "Tongshengxiang" beef and mutton paomo won the "Golden Tripod Award for Quality Food" from the Ministry of Commerce. Beef and mutton buns are different from ordinary food, and the cooking technology is very strict. Cook the meat, cooking steamed bread, cutting meat and cooking steamed bread must be skillful and meticulous. The "steamed bread" cooked with meat is crisp and dry, and will not leave the soup. Before eating, customers must break the bun. The smaller the steamed bread, the better. This is to facilitate the five flavors into steamed bread. At present, some beef and mutton bun shops have used bun cutters. Break the steamed bread and let the cook cook it. When cooking steamed buns, it is important to order soup with steamed buns, use proper seasoning, cook with strong fire and put the bowl in time, so as to meet the requirements of the original soup entering steamed buns and the steamed buns smelling fragrant. Beef and mutton buns are not only cooking, but also "eating". Inexperienced people are always used to stirring back and forth with chopsticks before eating, which is a big taboo. The way to eat "Laoshan" is to "chew" from one side, so that you can eat it until it is delicious. When eating, you can also add sugar and garlic according to your own taste, or spices such as coriander, Chili sauce and sesame oil. After eating, drink a bowl of "broth" (that is, the original soup stewed with Tonga vermicelli), which is full of strange fragrance and makes people feel refreshed and refreshed. Shaanxi beef and mutton paomo was selected for the state banquet. In particular, Liming Beef & Mutton Paomo Restaurant located in Andong Street, based on the original beef & mutton Paomo in 1987, has made more than ten kinds of "Paomo Banquets" with sea cucumber, prawn, sliced chicken, dried mushrooms and mutton. Different flavors, different colors, different smells, good color, fragrance, taste and shape, not only delicious, but also artistic appreciation. It is not only welcomed by domestic customers, but also attracted by guests from Britain, America, France, Japan, Germany, Russia and other countries. The characteristics of beef and mutton paomo beef and mutton paomo is characterized by strong flavor, rotten meat soup, attractive aroma, endless aftertaste after eating, and has the function of warming the stomach. Beef and mutton paomo is the most distinctive and influential food in Xi. It was called "mutton soup" in ancient times. In the Song Dynasty, Su Shi wrote a poem that "the dragon has bear wax, and Qin only cooks mutton soup". The cooking technology of mutton bread in soup is very strict, and the technology in cook the meat is also very particular. The production method is as follows: firstly, clean the high-quality beef and mutton, add seasonings such as onion, ginger, pepper, star anise, fennel, cinnamon, etc. when cooking, and cook until it is rotten, and the soup is reserved. Steamed bread is a kind of scone made of white flour. When eating, break it into pieces the size of soybeans and put it in a bowl. Then the chef put a certain amount of cooked meat and original soup in the bowl, and made it with a single spoon of Chinese cabbage powder, cooking wine, vermicelli, salt, monosodium glutamate and other seasonings. The way to eat beef and mutton buns is also very unique. There is mutton stew, which means that customers eat and soak themselves, and there are also dry soups, which means that the soup completely penetrates into the buns. After eating steamed bread and meat, the soup in the bowl is also finished. Another way to eat is called "Water Besieged City", which is to boil a wide soup, and put the cooked steamed stuffed bun and meat in the center of the bowl, surrounded by soup. This way, the broth is fresh, the meat is rotten and fragrant, and the steamed bread is tough and delicious. If served with hot sauce, sugar and garlic, it will have a special taste. It is a rare tonic. There are many mutton soup kitchens in Xi 'an, among which the old brands are "Laosunjia" and "Tongshengxiang". 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. It is rich in flavor, thick in broth, smooth in tendon and full of fragrance, and has the function of warming the stomach. Steamed buns of beef and mutton were called "mutton soup" in ancient times. In the Song Dynasty, Su Shi wrote a poem "There is bear wax in the dragon, and Qin only cooks mutton soup". It is characterized by thick and mellow ingredients, delicious soup, smooth steamed buns, overflowing aroma and attractive appetite. It is a rare high-grade tonic. The cooking technology of mutton bread in soup is very strict, and the technology in cook the meat is also very particular. The "Tuotuo steamed stuffed bun" made of meat is crisp and sweet, and it won't come apart in soup. Before eating, you must break the "Tuotuo Steamed Bread" into small 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, it is important to order soup with steamed buns, use proper seasoning, cook with strong fire and put the bowl in time, so as to meet the requirements of the original soup entering steamed buns and the steamed buns smelling fragrant. How to eat mutton bread in soup is not only cooking, but also eating. There are three ways to eat: first, dry soaking, which requires cooked steamed bread, and the soup completely penetrates into the steamed bread. After eating, there is no soup, steamed bread and meat in the bowl. Two: the mouth soup needs to be cooked. After eating, there is only one mouthful of soup in the bowl. Three: water besieged city, steamed stuffed bun in the middle, soup around, soup and steamed stuffed bun to eat up. For these three ways, you have to break the steamed stuffed bun into pieces in advance. The practice of mutton bread in soup was invented by the tribute emperor's diet that year. It was called "mutton soup" in ancient times, and the poet in Song Dynasty said: "Long rice has bear wax, and Qin only cooks mutton soup." The history of mutton soup can be traced back to BC 1 1 century, and it was also listed as a gift of kings and princes at that time. The mutton buns in Lanzhou and Xi are very different. Lanzhou's mutton bread in soup is to cut the cooked mutton into large pieces, add vermicelli, garlic sprouts and coriander, and pour mutton soup, and you can eat it. And steamed bread. Xi 'an is a cake made of dead flour (without fermented flour), while Lanzhou is a local bread made of fermented flour, which keeps the original flavor of flour and is delicious with any seasoning. The practice is also different. Xi 'an paomo needs to be broken and cooked again, while Lanzhou paomo only needs to make soup and meat, and then give you a big cake, so you can do it yourself. You can open the cake and throw it into the soup to enjoy the taste of mutton soup and steamed stuffed bun. Or a bite of soup, a bite of cake, and then a big piece of mutton is chewed slowly, and two vermicelli, big steamed bread and a big piece of meat are sucked away. That feeling is meaningless. Xi 'an paomo and Lanzhou paomo have no advantages and disadvantages, the former belongs to exquisite type, and the latter belongs to rough type. In the northwest, you can run freely and freely.