The practice of beef and mutton bubble bun Daquan introduction to the nutritional value of beef and mutton bubble bun
Speaking of Shaanxi’s specialty snacks , everyone will think of beef and mutton bubble buns. Steamed beef and mutton steamed mutton, also known as the ancient called “sheep soup .” The beef and mutton steamed bun is rich in flavor, and the meat is rotten and the soup is thick, and the aftertaste is endless after eating. So, do you all know how to make beef and mutton steamed bun? Let’s learn more about this beef and mutton steamed bun, which has become the representative of Shaanxi’s famous food!
The practice of steaming beef and mutton
Do you know how to make delicious beef and mutton steamed bun? Let me introduce the method of beef and mutton steamed bun.
Ingredients: mutton, ginger , garlic, cinnamon, star anise , dangshen , astragalus, shan Na, bay leaf, grass, Amomum villosum, hawthorn , pepper .
practice:
1. Choose a good lamb, the common parts are lamb legs and buttocks; cut into large pieces after washing, and cut according to the texture of the meat, the most delicious and overripe in slices;
2. Put the mutton into a pressure cooker, if possible, cook it, the common spices in the bag are ginger, garlic, cinnamon, star anise, codonopsis, astragalus, shanner, bay leaf, grass, amomum, hawthorn, pepper, etc. Remember not to put onion
3, into the water fire to boil, skim blood after turn simmer foam (remember without soaking blood); lamb The choice of materials, after one to two hours stew, soup fragrant rotten meat off the heat;
4. According to the mutton selection, after simmering for one to two hours, the meat is rotten and the soup is fragrant. Turn off the heat; while the meat is stewing , put an appropriate amount of flour into the basin and add a little salt water to increase the taste and toughness of the bun. For seasoning, add a little cumin powder;
5. Add a little water and knead into a harder dough, cover and wake up for 20 minutes. After waking up, use high-gluten flour to squeeze the dough. This process is repeated, making sure to make the dough once every 5-10 minutes after waking up, and repeatedly knead the dough three to five times, until you can’t figure out the hardness;
6. Divide the dough into an agent of the same size, roll it into a round piece, and put it in a pan , remember not to put any oil. (It can be replaced by an oven , 220 degrees for 20 minutes);
7, Huoluo small bun, cover; holding repeatedly inverting bread bun; bread baked good hand tear or cut into Ding tool, the size of the mouthpiece similar size;
8. Use another pot, put the original soup of stewed lamb in the pot, add the vermicelli and black fungus to cook, add salt to taste; when the vermicelli and fungus are cooked, pour it into a bowl, and it is finished at this time;
9, soak the bread into the bowl Ding and ready soy sauce , Chen vinegar (balsamic or rice vinegar is not available), hot pepper sauce (non Sichuan sauce), parsley , garlic modulated according to personal taste, mix well after waiting 2, You can start in 3 minutes.
The nutritional value of beef and mutton bubble bun
Shaanxi’s delicious delicacies, especially Xi’an’s most famous beef and mutton steamed bun. It is cooked finely, the ingredients are heavy and the taste is mellow, the meat is thick and the soup is thick, fat but not greasy, and rich in nutrients. 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 bun has great effects in addition to being delicious, so what are the nutritional values of beef and mutton steamed bun? Let us take a look!
1. The beef and mutton bubble bun is characterized by heavy ingredients and heavy flavor, thick soup with rotten meat, attractive aroma, endless aftertaste after eating, and the function of warming the stomach.
Mutton Pao Mo is a flavorful restaurant in Shaanxi, especially in Xi’an. It has a strong and mellow flavor, a thick meat soup, a smooth gluten, and an overflowing aroma. The aftertaste is endless after eating, and it has the function of warming the stomach.
2. Beef and mutton steamed bun is the most distinctive and influential food in Xi’an. It was called “Yokang” in ancient times and is a rare nourishing product.
Beef and mutton bubble steamed bun was called “Yokang” in ancient times. In the Song Dynasty, Su Shi had a poem of “Long delicacy has bear wax, and Qin cooking only yolk soup”. It is characterized by heavy ingredients, strong soup flavor, smooth steamed ribs, and overflowing aroma. Human appetite is a rare high-level tonic.
The characteristics of beef and mutton bubble bun
Everyone has heard of beef and mutton steamed buns, and you can often see it in the streets and alleys. Do you know the characteristics of beef and mutton steamed buns? Let me introduce you in detail!
The characteristics of the beef and mutton bubble bun are the rich taste, the thick meat soup, the attractive aroma, the endless aftertaste after eating, and the function of warming the stomach.
Steamed beef and mutton steamed bun is one of the most distinctive and influential foods in Xi’an. It was called “Yokang” in ancient times and is a rare nourishing product.
In fact, the popularity of mutton steamed bun in Xi’an is not just because of its deliciousness. Like many specialty snacks in Xi’an, it can be seen everywhere on the street, and at a reasonable price, it is a kind of national food. Regardless of status, as long as you want to eat, you can afford it.
Mutton Pao Mo is a flavorful restaurant in Shaanxi, especially in Xi’an. It has a rich and mellow flavor, a thick meat soup, a smooth gluten, and an overflowing aroma. The aftertaste is endless after eating, and it has the function of warming the stomach.
Beef and mutton bubble steamed bun was called “Yokang” in ancient times. In the Song Dynasty, Su Shi had a poem of “Long delicacy has bear wax, and Qin cooking only yolk soup”. It is characterized by heavy ingredients, strong soup flavor, smooth steamed ribs, and overflowing aroma. Human appetite is a rare high-level tonic.
Who can not eat beef and mutton bubble bun
Speaking of this beef and mutton steamed bun, the author is drooling. It is cooked fine, the ingredients are heavy, the meat is mellow, the meat is thick, the aroma is overflowing, and the appetite is tempting. It is really hard for foodies to give up! But beef and mutton bubble bun is not something you can eat if you want. Some of us are not suitable for beef and mutton bubble bun. If you want to know who can’t eat beef and mutton bubble bun, then you have to read it carefully.
The main ingredient of beef and mutton steamed bun is mutton. As a common tonic, mutton is not suitable for everyone:
1. Mutton is hot, vinegar is sweet and warm, similar to wine, the two things are cooked at the same time, easy to cause fire and blood. Therefore , vinegar should not be added to mutton soup , and patients with normal cardiac function and blood diseases should pay special attention.
2, hepatitis patients avoid eating meat, protein quality and a large number of fat intake, because not all diseased liver effectively complete oxidation, decomposition, absorption, metabolism, and increase the burden of the liver, can cause disease.
3. Mutton is warm and helps yang. It is easier for people to get angry after eating it. Don’t eat too much at one time. It is best to eat some cabbage and vermicelli at the same time .
4. Lamb is a hot product, so anyone who has fever, toothache, sores on the tongue, coughing and spitting yellow phlegm should not be consumed.
5. Patients suffering from hypertension, acute enteritis or other infectious diseases, or during periods of fever should not eat.
Beef and mutton steamed buns cannot be eaten with anything
Beef and mutton steamed bun is a nutritious dish. Its nutritional value is undoubted. Although beef and mutton steamed bun is very good and tastes particularly fragrant, beef and mutton steamed bun also has its own taboos. Some foods cannot be combined with It eats together. If you want to know what the beef and mutton bubble bun can’t be served with, then the following content will definitely give you the answer you want.
1. Avoid eating with tea
Tea is the “nemesis” of mutton, because mutton is rich in protein, and tea contains more tannin. Drinking tea while eating mutton will produce tannin protein, which will weaken intestinal peristalsis, reduce stool moisture, and induce constipation.
2. It is not suitable to eat with vinegar
The sour vinegar has astringent effect and is not conducive to the growth of Yang Qi in the body. Eating it with lamb will greatly reduce its warming and tonic effect.
3. Don’t eat with pumpkin
There are also records in ancient Chinese medicine books that mutton should not be eaten with pumpkin. Because mutton and pumpkin are warm foods, if they are eaten together, they are easy to get angry. For the same reason, when cooking lamb, you should also put less hot and spicy condiments such as chili, pepper, ginger, cloves, and fennel .
4. Avoid eating with watermelon
Eating watermelon after eating lamb is easy to “damage vitality”. This is because mutton is dry and hot in nature, while watermelon is cold in nature and is a raw and cold product. After eating, it not only greatly reduces the warming and tonic effect of mutton, but also hinders the spleen and stomach.
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