In fact, I am not very interested in mutton usually.
Probably because the weather has been cold recently, I really want to eat mutton. Especially the mutton steamed buns that are warm to the heart.
Mutton is a good material to nourish the body in winter.
"Efficacy:
It can resist wind cold and nourish the body. It can treat and replenish all symptoms such as general cold cough, chronic tracheitis, deficiency cold asthma, kidney deficiency, impotence, abdominal cold pain, body weakness and fear of cold, soreness of waist and knees, yellow and thin face, deficiency of both qi and blood, post-illness or postpartum body deficiency. It is most suitable for consumption in winter, so it is called a winter tonic and is very popular among people
--Baidu Encyclopedia "
The mutton gets angry, so add wild chrysanthemums and white radishes to cool down the fire; for mutton, add multi-flavored spices and hawthorn, and the soup is only fresh but not eaten; wolfberry makes the tonic soup more nourishing and the heating warmer. Usually, girls with cold hands and feet might as well try drinking this bowl of mutton steamed buns. They will definitely feel warm after drinking it, and they will probably sweat.
I chose beautiful leg of mutton with bones, which was very expensive, 22 euros/kg, and added spices to make a soup.
Add hawthorn and wild chrysanthemum to the cooked soup, and add white radish, fungus, tofu bamboo and vermicelli to make a mutton steamed bun soup.
Baiji steamed buns are also made by themselves. Adding a small amount of baking soda makes the taste stronger and more fragrant.
Finally, sprinkle with a handful of coriander and sprinkle with homemade chili oil given to peanuts and sesame seeds. It is fragrant. While it is still steaming, squeeze the Baiji steamed buns into small pieces and soak them in the soup, pick up the large spoon, and eat them down. Enjoy it ^_^
mutton and bread pieces
Recipe Recommendations
- Leg of mutton with bone 600g
- flour appropriate amount
- warm water 220g
- yeast appropriate amount
- baking soda 110 g
- green onions 2 length
- onion one
- Jiang appropriate amount
- octagonal 3 tablets
- cumin appropriate amount
- geranyl two small
- pepper appropriate amount
- grass fruit 2 small pinch
- Hawthorn appropriate amount
- fungus appropriate amount
- Yuba 1-2 small group of
- wolfberry appropriate amount
- fans one
- white radish appropriate amount
- coriander 4-5 sheet
- salt appropriate amount
- salty and fresh
- stewed
- several hours
- simple
Steps for mutton and bread pieces
1
Mutton soup: Cut onions into thick rings. Put star anise, cumin, anise, fragrant leaves, prickly ash, and tsaoko into a tea bag. Put hawthorn and wild chrysanthemum into a tea bag.
2
Heat the mutton in cold water, bring to a boil, and make a bubble.
3
Soak tofu, fungus, and vermicelli.
4
Change the boiled mutton with water (if you like the original soup, rinse off the foam), add onions, ginger and the first tea bag containing star anise and other places. It is best to cook the casserole over low heat for 2 hours. Time is not allowed today. I used a pressure cooker and pressed it for 35 minutes.
5
Wash and peel the white radish and cut it into pieces. Cut the parsley into pieces.
6
Remove the onions, ginger and tea bags from the pressed soup and transfer to a casserole (if you use a casserole, remove the onions, ginger and tea bags). Cut the mutton into appropriate size pieces and add to the soup. Shred the soaked tofu bamboo, and add the soaked fungus and sheep bones. Add the second tea bag containing hawthorn and wild chrysanthemum, and add the white radish pieces. Keep slightly boiling and cook until the radish is rotten.
7
Add the vermicelli and medlar and cook until the vermicelli is rotten. Season with salt.
8
Finally, put the mutton, sheep bones, other ingredients and soup into a large bowl, sprinkle with shredded coriander, and drizzle with chili oil. The fragrant and hot mutton soup will be ready.
9
Baiji steamed buns: Take a small amount of warm water and melt fresh yeast.
10
Place flour, yeast melted water, and water in the basin. Give a total of 110 grams of water.
11
Knead into three-colored dough, place a damp cloth, and ferment at room temperature for about 1 hour.
12
The dough volume increases after 1 hour.
13
1 Knife point baking soda melts in very little water.
14
Wet your hands with alkaline water and slowly knead them into the dough. Form three-light dough again. Wake up for 10 minutes.
15
Cut into 6 doses of about 55g/piece.
16
Round round and relax for another 10 minutes.
17
After flattening the dough with your palm, roll it out into a round that is not too thick.
18
On one side, use a toothpick to make a few holes so that the Baiji steamed buns do not expand too much during the kang. Especially the middle part of the steamed buns.
19
There was no oil in the pot, and the small kang turned golden on both sides.
20
Wash all the Baiji buns at one time and place them in the hot oven to keep warm. Finally, it is served with the mutton soup, pulled into small pieces, and soaked in the mutton soup. It is mutton steamed buns ^_^mutton and bread pieces Make Tips
1. Homemade chili oil will be served in red oil two days after being served in hand (*^__^*)2. Don't add salt to the mutton soup at the beginning. First, it will affect the taste of the meat, and second, it will be difficult to preserve if it is not eaten completely.