Mutton kang bun is a classic snack in Bianliang, and it is the main force of food in Bianliang Night Market, and almost everyone who travels to Bianliang has tasted it.

As for the taste......

It depends on the character or whether there is a strategy in advance.

Although it is easy to make, it is not easy to find delicious food in the night market.

For example, Yu Keke, as soon as she heard that she was eating mutton kang buns, she couldn't help shaking her head, the last time they went to Bianliang to play, the mutton kang buns they ate in the night market were a bit pitiful.

Not only is it expensive, the mutton is less, but it also tastes dry, not as mysterious as the legend.

A delicious mutton kang bun should be crispy on the outside, fragrant with meat filling, and full of mutton fat inside and out.

Although the kang buns in the night market look the same, in order to improve efficiency, they steam the dough in advance and fry the meat filling in advance.

To make it, you only need to put some cooked lamb in two dough sheets, and then fry the lamb until it is browned.

The whole process is very simple and fast, and you can do one in two or three minutes.

However, the increase in efficiency will naturally reduce the taste and texture.

If you use low-quality mutton fat, or simply vegetable oil, the taste will be even less interesting.

The old man knew a lot about this authentic Central Plains cuisine, and he chatted with the two of them about the reason why the mutton kang bun was not delicious, and by the way, he also instructed Xu Zhuo about something.

"Let Jianguo send some sheep's tail oil, it will be more delicious to add some sheep's tail oil to the filling, and if there is sheep's fat in the store, we can also dig some up, so we don't have to boil it ourselves." ”

Xu Zhuo looked at the hind legs of the sheep that were soaking in the basin, and said in his heart that there was already a lot of oil on it, and he actually needed sheep's tail oil, aren't you afraid of being tired?

But since the old man commanded, Xu Zhuo immediately did it.

After calling Jianguo, the old man also began to scald noodles with hot water.

Divide the flour in the basin into two, blanch half of it with hot water at about 70 degrees, and stir it into a dough.

The other half is mixed with cold water and mixed into dough.

Then knead the dough into a smooth dough by hand.

The noodles used to make mutton kang buns are actually similar to the noodles that usually make pancakes, mille-feuille cakes, scallion pancakes, etc., almost no difference.

After all, it is a regional home-cooked food, and the difficulty will not be too great.

After the noodles were reconciled, the old man put them in a basin, covered them with a damp cloth and began to wake up, and at this time, he was ready to cut the meat filling.

Yes, it's minced meat, not minced meat.

Although the mutton kang bun is also used for meat filling, it has to be larger than the dumpling filling, otherwise you won't be able to eat the delicious taste of mutton.

So, you only need to cut the prepared lamb into small dices, and you don't need to chop it with a kitchen knife like you would with a dumpling filling.

"Grandpa, let me come, you don't have to do this kind of work. ”

Xu Zhuo took out the leg of mutton soaked in the water, wiped off the surface moisture, took a kitchen knife and began to cut, cutting the mutton into particles the size of five rice seeds.

You don't need too much mutton to make mutton kang buns, just the noodles that the old man and the others are, one pound of mutton is enough.

After cutting it, Xu Zhuo put the rest of the mutton in the refrigerator, and tomorrow the two old men can make something else to eat.

At this time, Jianguo also sent the sheep's tail oil and the mutton fat boiled in the store, and the old man put a wok on the shelf and poured the mutton fat into it.

Xu Zhuo was a little puzzled by this operation: "This is all boiled oil, why are you putting it in the pot again?"

The old man smiled and said, "It's not boiling, it's just adding flavor to mutton fat." ”

Fragrance?

As soon as I said this, Xu Zhuo knew that he had learned to add flavor to the oil when he was making lard bibimbap before.

After the lard is boiled, put spices such as green onions, ginger, peppercorns, star anise, bay leaves, etc., and then take them out after frying the fragrance, so that the fragrance of the spices will remain in the fat and taste better.

I didn't expect that mutton fat also needs to be flavored, which is quite rare.

At this time, Xu Zhuo was full of expectations for the mutton kang bun, the old man could make it so seriously, and the taste would definitely not be bad.

It's definitely much better than the half-finished product on the night market.

The old man put the piece of sheep's tail oil in a basin and soaked it, and by the way, sprinkled a little salt in the cut mutton to marinate it.

The lamb is relatively fresh, so marinating it is very simple, just add a little salt.

There is no need to put other spices and spices, because the more you put it, the more it will cover the umami of the mutton, so the less the ingredients, the better.

Stir the lamb well and set aside to marinate for use.

At this time, the oil in the pot was almost melted, and the old man put spices such as green onions, ginger slices, star anise leaves, etc. into the pot.

After frying over low heat, remove it with a colander.

Pour the oil from the pot into a clean basin and use it later when making kang buns.

Next, the two men divided labor, the old man began to knead the dough that had risen, while Xu Zhuo washed the piece of sheep's tail oil, cut it into small cubes with a knife and put it in the pot of marinating the mutton.

After doing this, Xu Zhuo peeled two more green onions, cut them into chopped green onions with a knife, and used them with minced meat later.

Of all the ingredients, green onions and lamb go the best together.

There are many lamb dishes related to green onions, such as fried lamb with green onions, roasted lamb with green onions, and lamb with green onions.

This time, when making mutton kang buns, the combination of green onions is naturally indispensable.

Xu Zhuo cut the green onion, crushed the cumin grains with a rolling pin, sprinkled it in the mutton, and stirred well with the mutton and the sheep's tail oil.

After the preparations were made here, the old man had already kneaded the noodles here, and he broke the noodles into long strips and divided them into small pieces.

After doing this, the old man put the pig iron pan used at home on the stove, poured in some mutton fat and began to burn.

The pig iron pan was very thick and heated slowly, and at this time, he began to roll out the dough without hurrying.

Flatten the divided small agents and roll them into a round sheet, which is the dough of the mutton kang bun.

The old man put the thin dough in a floured tray, sprinkled a layer of chopped green onions on the dough, spread a layer of meat filling, and sprinkled a little chili powder, and then covered the other dough.

At this time, the pan was already hot, and the old man held the tray on top of the pan, holding the tray with one hand and tilting it slightly, and gently pressing the dough into the pan with the other.

After the dough slid into the pot, the old man turned down the heat and adjusted the position of the top dough so that it was stacked with the dough below.

"Don't you have to pinch the sides of the dough?"

Xu Zhuo looked at the two pieces of dough and did not pinch them together, and the obsessive-compulsive disorder was committed.

"It has to be left open, so that the heat inside can escape, the dough will be crispy, and the meat filling will not have too much moisture. ”

The old man explained, and at the same time used the spatula to quickly pull in the pan, so that the dough kept circling in the pan.

This delicacy talks about kang buns, but in fact, it should be fried.

Because there is a lot of mutton fat in the pot, the dough and meat filling are not cooked on the kang at all, but fried.

And because there is sheep's tail oil in the meat filling, there is more and more mutton fat in the pot, and Yu Keke, who is holding a bear cub to join in the fun, looks straight and staggered: "Grandpa, there is so much oil in the pot, will it taste greasy?"

The old man smiled and said, "When you eat it later, you will know that it is not greasy at all, and it will be very enjoyable to eat......

Yu Keke waited to eat with interest, but Xu Zhuo always had the illusion that the old man was about to overturn.

With so much oil, it's no wonder that you don't get tired of eating it!

It's over, and the character of the chef of the state banquet is about to collapse......