Recipe: [Shaanxi specialties] beef and mutton bubble (with small stir fry)

Home Cooking Recipe: [Shaanxi specialties] beef and mutton bubble (with small stir fry)

Notes:

As mentioned before, Xi'an's snacks are all related to noodles and noodles. Bubbles are a common category. There are many kinds of soaking clams, such as bean curd in front of a recipe, three fresh boiled clams, gourd head clams, etc., beef and mutton soak should be the most household name. Awkward practices have other recipes, you can take a look at https://www.xiachufang.com/recipe/102803470/ The mutton of the beef and mutton was originally called the mutton bubble, and the ancient name was "Yang 羹". The famous poet Su Shi of the Song Dynasty had the poem "There is a Xiong La, and the Qin is a sheep." The reason why it is now renamed as beef and mutton is because the authentic lamb is made into goat meat. Many people are not accustomed to the taste and taste of goat meat, because they later use beef instead. Goat meat has a unique taste, but the meat is dry, the handling is not good, the beef is soft, the taste is excellent, and the fat is not greasy. More popular with people. The bubble is a native of Xi'an. The earliest record appeared in the Western Zhou Dynasty. It has a thick taste and endless aftertaste. The appearance is bold and simple, but the interior is delicate and complicated. It fully demonstrates that Shaanxi people are both conservative and open; they are both rough and ingenious; they are both honest and sleek; they are hard-working and understand the attitude of life. There are also some kinds of hand-picked sputum, such as sputum, tear, sputum, sputum, scorpion, etc. (In fact, it is better than fresher overnight), you should tell your taste requirements after you squat. Heavy---taste is heavy, the mouth is light, dry mix--less soup, mouth soup--after eating the soup at the bottom of the bowl, just a bit of water, the city is more than soup. When eating on the end of the bubble, pay attention to eating, avoid mixing, in order to consistently taste from beginning to end. With sugar garlic and spicy sauce, the real home cooking is not to eat these, affecting the taste, half eaten, feel a little tired, eat a sugar garlic, pick a little spicy sauce mixed in the simmer (the amount of mixing one or two After the stuttering is appropriate, then use the soup to clear the mouth, and then continue to eat, so as not to affect the taste. "Musk foam" is in the streets of Xi'an, but there are not many authentic ones. Even if you go to a very famous bubble restaurant, you will be ambiguous about the "mutton bubble" because of the wrong time. The authentic bubble museum in Xi'an has its own special style. For example, the rice family's more plump is only suitable for winter, it is delicious. The yellow family is lighter for summer and very refreshing. The white family is not fat, not suitable for spring and autumn, very comfortable. So be sure to eat the right bubble at the right time. There are three ways to eat: One: dry bar: ask for boiled clams, the soup completely infiltrated into the clams, and there is no soup in the bowl after eating. Two: One bite of soup: It is required to cook the clams. After eating, there is only one soup left in the bowl. Three: Shuiweicheng: The lumps are in the middle, the soup is around, and the soup, juice, and oysters are all eaten. All three methods of eating must be broken into pieces in advance. Beef and mutton stir fry is a variant or a branch of beef and mutton. The foam is generally soup, while the small fried soup is dry. The meat used in the foam is cooked on a large bag of various seasoning pillows for a certain period of time. The meat is pressed against the stone to prevent the meat from spreading. When it is cooked to a certain extent, it must be fished out and placed on a special shelf to dry. When you are soaking, cut them with a knife and use them to make bubbles. In the use of materials, small stir fry increased day lily, fungus, green vegetables, dried bean curd, eggs and other ingredients, plus cut into small pieces of beef, directly fried with oil and spicy vinegar and vinegar. The taste of small stir-fry has the rich and heavy flavor of the shampoo, as well as the unique taste of sour and refreshing. If you can't eat spicy, you need to tell the waiter in advance. The difference between the small stir fry and the steamed clam is that the meat used in the small stir fry is cut fresh diced meat, and the seasoning is cooked in the pot. After a certain degree of meat is fished out and placed in a special bamboo raft, the process is still necessary. Use a high-powered electric fan to blow the meat, and turn the meat regularly. It should be to prevent the meat from being burned too much and it is easy to taste. There are also some places where the small stir-fry is fried on the spot and added to the glutinous rice, which is called fresh meat stir-fry. Today's recipe, both methods are said, which one to eat. My favorite is small stir fry, the taste is heavy enough. Eat when it's cold, especially warm (using a few net maps)

Ingredients:

Steps:

  1. Home Cooking Recipe: The meat is soaked in cold water for 1 hour to soak the bleeding water, so that the floating foam is much less expensive when cooking the meat.

    The meat is soaked in cold water for 1 hour to soak the bleeding water, so that the floating foam is much less expensive when cooking the meat.

  2. Home Cooking Recipe: The bone stick is washed and broken. If you buy meat thin, you can actually add some beef / sheep oil to cook together, the meat will be more fragrant.

    The bone stick is washed and broken. If you buy meat thin, you can actually add some beef / sheep oil to cook together, the meat will be more fragrant.

  3. Home Cooking Recipe: Put the spices into the casserole of the spice and put it into the casserole, boil it in a clear water, boil it, then simmer for one hour, then put the beef and seasoning bag into the stew for 2 hours. Put the right amount of salt at the 90th minute. After the meat is cooked, take it out and let it cool.

    Put the spices into the casserole of the spice and put it into the casserole, boil it in a clear water, boil it, then simmer for one hour, then put the beef and seasoning bag into the stew for 2 hours. Put the right amount of salt at the 90th minute. After the meat is cooked, take it out and let it cool.

  4. Home Cooking Recipe: Garlic / onion chopped (like coriander can be cut some coriander, put it when eating) fungus foam wash prepared sugar garlic, I did not, so there is no sugar garlic on the map

    Garlic / onion chopped (like coriander can be cut some coriander, put it when eating) fungus foam wash prepared sugar garlic, I did not, so there is no sugar garlic on the map

  5. Home Cooking Recipe: The whole hand of the baked cake is torn into a small Ding. If you are lazy, it can be cut, but it is not recommended.

    The whole hand of the baked cake is torn into a small Ding. If you are lazy, it can be cut, but it is not recommended.

  6. Home Cooking Recipe: Cut the meat into slices, and put the fans and black fungus into the bowl. The professional ones are so easy to grasp.

    Cut the meat into slices, and put the fans and black fungus into the bowl. The professional ones are so easy to grasp.

  7. Home Cooking Recipe: The pot is filled with the original soup and water, the ratio is 6:4. After the soup is opened, pour the bowl into the bowl, sprinkle with garlic, add the appropriate amount of salt to taste, or add some pepper or pepper powder. Cook for 1 or 2 minutes.

    The pot is filled with the original soup and water, the ratio is 6:4. After the soup is opened, pour the bowl into the bowl, sprinkle with garlic, add the appropriate amount of salt to taste, or add some pepper or pepper powder. Cook for 1 or 2 minutes.

  8. Home Cooking Recipe: Just eat sugar and garlic! ! ! If you like spicy food, you can match it with chili sauce~, don't put any bean paste and the like, it will cover the taste of the soup. There is no special chili sauce. You can put some chili oil, or you can't put it. The beef and mutton are soaked, and the food is clear. Love the taste, look at the following speculation.

    Just eat sugar and garlic! ! ! If you like spicy food, you can match it with chili sauce~, don't put any bean paste and the like, it will cover the taste of the soup. There is no special chili sauce. You can put some chili oil, or you can't put it. The beef and mutton are soaked, and the food is clear. Love the taste, look at the following speculation.

  9. Home Cooking Recipe: Small fried side dishes are more abundant, in addition to fungus, fans, you can also put day lily, greens, tofu and tomatoes

    Small fried side dishes are more abundant, in addition to fungus, fans, you can also put day lily, greens, tofu and tomatoes

  10. Home Cooking Recipe: Put the base oil in the wok and sauté the green garlic, put the pepper on the noodles and stir fry (to have a small fire, the chili noodles are easy to paste).

    Put the base oil in the wok and sauté the green garlic, put the pepper on the noodles and stir fry (to have a small fire, the chili noodles are easy to paste).

  11. Home Cooking Recipe: First put the dried bean curd, yellow flowers, fungus and stir-fry, then put the meat, tomatoes, and vegetables into the balsamic vinegar and stir fry quickly. Don't cook soups and water (2:1) that are directly cooked with boiled vegetables.

    First put the dried bean curd, yellow flowers, fungus and stir-fry, then put the meat, tomatoes, and vegetables into the balsamic vinegar and stir fry quickly. Don't cook soups and water (2:1) that are directly cooked with boiled vegetables.

  12. Home Cooking Recipe: Put in 掰 馍 馍 上 上 上 鸡蛋 鸡蛋 鸡蛋 鸡蛋 鸡蛋 鸡蛋 鸡蛋 鸡蛋 鸡蛋 鸡蛋 鸡蛋

    Put in 掰 馍 馍 上 上 上 鸡蛋 鸡蛋 鸡蛋 鸡蛋 鸡蛋 鸡蛋 鸡蛋 鸡蛋 鸡蛋 鸡蛋 鸡蛋

  13. Home Cooking Recipe: Spicy, hot and spicy, you can eat it.

    Spicy, hot and spicy, you can eat it.


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