If you go to Xi'an once, would it be a pity if you don't try the authentic mutton steamed bun? In fact, mutton steamed bun can also be made at home! The traditional and authentic Xi'an mutton bun is chopped. Ha ha, I made it today. The mutton inside is fried in large pieces. I call it the bold and unconstrained version of mutton bun.
Ingredients: mutton 400g, wheat flour 400g, onion 1, pepper 1, yeast powder 4G, cooking wine 1 / 2tsp, soy sauce 1 / 2tsp, cumin powder 1 / 2tsp, pepper powder 1 / 2tsp, pepper powder 1 / 2tsp, water 240g
Put the yeast powder in warm water and stir evenly. Pour into the flour and make a smooth dough to ferment
2. When the hair is more than twice the size, knead the dough to exhaust, divide it into 16 small portions, and pull out a small piece of dough from the small portion
3. Knead round and roll it into a round cake. Stick vegetable oil on the small dosage and put it into the round cake
4. Like buns, wrap them well, press flat, roll them into cakes, and do them well in turn
5. Preheat the electric pancake pan, put the pancake in, put it on and off the fire for 5 minutes
6. Cut lamb into small pieces, add cumin powder, chili powder, pepper powder, soy sauce, vegetable oil and salt, stir well, marinate for a while
7. Cut onion and pepper into small pieces
8. Put vegetable oil in the pot, add onion, ginger and garlic, saute until fragrant, add mutton and stir fry
10. After the mutton changes color, put onion in it
10. Add pepper, salt seasoning, and finally sprinkle some cumin grains, stir fry evenly
11. Take a cake and cut it from one side with a knife
12. Take out the original small dough slices, put the fried dishes into it, and then you can eat it. Are you very happy with the local characteristics of mutton steamed bun? Sometimes when I'm hungry at night, it's also very good to make such a special food for supper!