Mutton steamed bun was called "yokan" in ancient times, originated from Shaanxi Province, is a famous flavor delicacy in Guanzhong, and is also a classic dish of Shaanxi cuisine.

There are only three dishes with the same name, or as long as Shaanxi Province is mentioned, there are only three dishes that can jump out immediately!

"Mutton steamed buns, meat sandwich buns, and noodles!"

And this dish was a dish with a high reputation in ancient times, and Su Shi even wrote a poem about mutton steamed buns.

"There is bear wax in Long's cuisine, and Qin cooks only lamb soup,"

The local mutton steamed buns in Shaanxi Province pay attention to the heavy and mellow taste, the meat is rotten and the soup is thick, fat but not greasy, and the fragrance is endless.

This kind of taste can only be felt if you have eaten authentic mutton steamed buns in the old restaurant.

Su Zi tasted it when he went to Shaanxi Province.

Sitting in a store that claims to be a chain store that runs on every street in the ancient capital, he breaks a piece of dead dough, each piece is broken into the size of a little finger, the dough is hard, and the fingers are easy to lose strength.

It took more than ten minutes to complete the preparations.

Then he put the broken bread in a bowl and told Master what kind of steamed bun he wanted to eat.

It's like a steak with different parts and different degrees of doneness.

There are also three types of mutton steamed buns in Shaanxi Province.

"Water siege, a mouthful of soup, dry bubbles. ”

The difference is based on the amount of soup used to make steamed buns.

The water siege city, as the name suggests, is like a big water siege, the steamed bun is served in the middle, and there is a lot of soup, which is suitable for people who like to drink soup and like to eat steamed buns.

A mouthful of soup is just enough to soak all the buns, but it does not show its head, as if it is all drunk in one sip.

Dry soaking is the least soup, and almost all the soup is forced into the bun, which is full of flavor.

However, Su Zifang recently looked at Xiao Yunxiao's circle of friends and found that I don't know when a new type called cloud pieces began to appear.

There is a different way to break the bun from the beginning.

It is not kneaded into small pieces from beginning to end like ordinary buns, but is firmly separated from the middle and then divided into four pieces, each of which is divided into three parts: the skin and the flesh.

Because the pieces are piled up in the bowl like clouds, hence the name.

However, Su Zifang scoffed when he saw this!

"It's definitely not as good as what my dad did!"

To this day, Su Zifang can be regarded as a national food, not a food critic, but also a half food taster. But I still dare to say with such confidence that the mutton steamed bun made by Su Lian is delicious, which means that it is really delicious!

Different from the so-called authentic mutton steamed buns, Su Lianzheng never specialized in making mutton steamed buns, but made a few bowls of mutton steamed buns as a staple food when cooking mutton.

The previous steps are similar to the steps used by Suzi to cook mutton soup.

Wash it well, only put salt roots, ginger slices, peppercorns, green onions, and not even a single pepper.

Add enough water at a time, cover the pot and bring to a boil, skim off the blood foam, turn to low heat to keep the pot slightly boiling.

After about half an hour, the smell of lamb began to come out.

Those who are anxious can take a piece of meat to pad their stomach or satisfy their cravings at this time, but to taste the best taste, they still need to wait for an hour.

While waiting, Su Lianzheng will take advantage of this time to prepare the dough.

It is the same way as oil-splashed noodles, except that you don't need to apply oil, and you only need to mix the dough with the dough for the first time to make the dough.

Su Lianzheng's production method is more crude.

Directly knead it by hand, flatten it, roll it out slightly and make it about half a finger thick, then brush the oil and put it in the electric baking pan to start baking.

The dough cake comes out with a crispy crust and some toughness inside, and a rich wheat flavor when chewed.

Su Lian was too lazy to name it, so he directly called this freshly baked bun dead noodle bun.

The ordinary name is like boiling cabbage, and it has an extremely rich taste!

Su Zifang recalled Su's honest approach while taking care of the mutton soup in the pot and the dead noodles in the electric baking pan.

There was a little more water, and he had to bake a little longer than usual to make the inside of the dough less fluffy.

Dough cakes that are too soft can easily absorb the soup and turn into slag, which will affect the brightness and taste of the soup.

Slowly, a slight burnt fragrance came out, Su Zi turned off the electric baking pan, took out the baked cake, and put it on a plate.

There was also a strong fragrance on the stove next to him, and the slightly boiling mutton soup was gurgling, and the smell wafted to the entire kitchen, making Su Zi, who had not had time to eat, swallow his saliva for a while.

This damn smell is so tempting!

The soaked vermicelli is quickly blanched in the mutton soup and served at the bottom of the bowl, and then the separately boiled white radish slices are placed in it, and the sliced lamb is stacked on top.

Quickly prepare a large bowl of soup, skimming off the blood foam and most of the oil splashes of mutton soup is cool and clear, with a little yellow shiny, and you can easily see the ingredients piled up like a hill inside.

The bun is placed on a plate on one side, and it is also served with chopped green onions, coriander, spicy seeds, and sweet garlic to complement the color and fragrance.

This is also a unique way to eat Soviet-style mutton steamed buns.

You don't need to let the bun and mutton soup go back to the pot to stew again, just serve it directly, depending on your personal taste, decide whether to soak it for a while or soak it for a while, whether to dip it or soak it.

It's all up to the diner to choose.

Serve it out with Mo Xiaomi and distribute it to everyone, and then come back and take out the belly meat.

Compared with mutton steamed buns, this belly bun meat is actually more popular with everyone.

After all, it looks like a cup full of meat, and the impact is full.

Not to mention the excitement when the lines on the top of the lamb belly are pulled out, and the umami flavor of the lamb inside is directly rushed out.

It's just a bomb of the taste buds "Boom" that explodes in front of your eyes.

"Suzhou-style mutton steamed buns, as well as belly buns on the menu, please taste them!"

The seven people looked at the dish in front of them with a faint excitement.

One of the strong men who went to kill the sheep just now actually ignored the temperature, directly scooped a spoonful of mutton soup into his mouth, and picked up a piece of ribs with belly meat and ate it.

"That's what it tastes like!"

"It's the smell!"

"You're doing exactly the same!"

When the others heard this, they quickly followed suit, and they ate all the two bowls in a whirlwind, burping with satisfaction and a happy smile on their faces.

The silent staff ate the meal a little slower, but they didn't last long under the temptation of deliciousness.

Even the employees who are most afraid of eating hot food blow one bite at a time, inhaling while eating, as if they are worried that such a good thing will not taste good when it is cold.

All gave good reviews.

Su Zifang looked at the seven people: "Then, let's talk about cooperation!"

said hello Yang Qiong and Su Lianzheng went over to talk about cooperation together.

Su Lianzheng is in charge of inspecting the goods, while Yang Qiong is in charge of the quantity and the formulation of other hotel operation strategies.

Before starting, Su Zifang suddenly looked at the strong man who was the first to dine just now.

"You just said I did exactly the same. ”

"Have you ever eaten anything like this?"

The person who was asked did not hesitate in the slightest and nodded.

"Of course, there's a chef in our hometown who makes it that tastes almost the same as this one!"

"What's his name?"

Su Zifang asked tentatively.

The strong man scratched his head: "I don't know about this, but his father's name is Lao Ma, he should be a pony!"

"Boss Su, what are you asking for?"