How to make soup for mutton steamed buns
Mutton steamed bun is one of the representatives of Shaanxi traditional cuisine. Its soul lies in the bowl of rich and fragrant mutton soup. Making an authentic pot of mutton soup requires not only selecting the ingredients, but also mastering the heat and techniques. The following is a summary of the hot topics on the Internet in the past 10 days about making mutton steamed bun soup, presented to you based on structured data.
1. Food preparation
The core ingredients for making mutton soup include mutton, mutton bones and spices. The following is the recommended recipe:
| Ingredients | Dosage | Processing method |
|---|---|---|
| lamb leg bone | 2 pounds | Knock off and spare |
| Lamb belly | 1kg | cut into large pieces |
| ginger | 50g | shoot loose |
| green onions | 1 stick | Cut into sections |
| Sichuan peppercorn | 10 grams | Load material package |
2. Steps of making soup
1.Preprocessing:Soak mutton bones and mutton in cold water for 3 hours to remove blood, changing the water twice in between.
2.Blanch:Pour the ingredients into the pot under cold water, bring to a boil and skim off the foam, continuing for 5 minutes.
3.Stew:Add enough boiling water again, add the seasoning packet, bring to a boil over high heat, then reduce to low heat and simmer for 4 hours.
4.Seasoning:Add salt (adjust to taste) in the last 30 minutes to keep the soup clear.
| stage | time | heat | key action |
|---|---|---|---|
| preprocessing | 3 hours | - | Remove blood |
| blanch water | 15 minutes | fire | skim |
| stew | 4 hours | small fire | keep at a simmer |
3. Hot discussion skills across the Internet
1.Old soup secret:Xi'an's time-honored brand recommends keeping 1/3 of the old soup as a starter and adding it next time it is cooked.
2.Tips for getting rid of mutton:A popular Douyin video demonstrates using white radish slices to absorb the smell, boiling them for 30 minutes and then taking them out.
3.Flavoring Tips:Weibo food bloggers recommend sprinkling 20 wolfberry berries before turning off the heat to increase the sweetness.
4. Frequently Asked Questions
| question | solution |
|---|---|
| The soup is turbid | Avoid adding water halfway and maintain a constant temperature |
| Heavy greasy feeling | After simmering for 2 hours, skim off the fat on the surface. |
| Not enough fragrance | Increase the mutton bone ratio to 3:1 (bone:meat) |
5. Comparison of regional differences
According to Xiaohongshu user on-site visit data:
| area | Soup base characteristics | Spice differences |
|---|---|---|
| Xi'an | Mellow and rich white | Reuse cumin |
| Lanzhou | clear and transparent | Add grass fruit |
| Luoyang | Slightly spicy and fragrant | Add white pepper |
Making a perfect pot of mutton soup requires patience and ingenuity. remember"Bring it to a boil over high heat, simmer over low heat, and season appropriately."With the twelve-character formula and fresh ingredients, you can recreate the authentic Shaanxi flavor at home. In the recent Douyin topic # Mutton Soup Mo Challenge #, more than 20,000 users have shared their own soup-making experiences. You may wish to join in to exchange more tips.
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