Homemade mutton steamed buns

Recipe Recommendations

• mutton appropriate amount
• fungus appropriate amount
• Huanghua appropriate amount
• fans appropriate amount
• pancakes appropriate amount
• green onions appropriate amount
• seasonings appropriate amount

• original
• stewed
• ten minutes
• simple

Steps for Homemade mutton steamed buns

1

Roll out the dough that has been awake for about 20 minutes into a cake, and then bake until it is medium ripe. Be careful that the heat is not too high, otherwise the skin soup will rot after boiling.

2

Cut the cake until it is medium ripe into small cubes. If you have time, you can also choose to break it by hand, so that the steamed buns will be more fragrant.

3

Foam fungus, yellow flowers and vermicelli with water.

4

Slice the mutton stewed in advance and set aside.

5

Put the prepared mutton soup into the pot.

6

Heat the pan, add mutton soup, appropriate seasoning, and bring to a boil.

7

Pour in the cut steamed buns and bring them to a boil. The length of time to cook the steamed buns should depend on the hardness of the steamed buns.

8

Pour in the chopped mutton;

9

Pour in the cured fungus and yellow flowers.

10

When the fungus and yellow flowers are cooked until they are almost ripe, add the chopped green onions.

11

Simmer for a while, then add the chicken essence, and add the sweet garlic. The delicious mutton steamed buns are ready.

12

I am an authentic Shaanxi native and have liked to eat steamed buns since I was a child. Since I left my hometown after working, it is difficult to find authentic paomo in other places. Some time ago, I made this mutton bubble on a whim. The taste is comparable to the authentic ones in my hometown, haha. Everyone can do it when they have free time. The time is relatively short and it is very convenient. Winter is here, and it's very warm after eating paomo.

Recipe Categories

• snack recipes