How to make lamb bun?
The method of making mutton bun
Material Science:
Flour 250g, mutton 250g.
Excipients:
Sauerkraut 150g, vermicelli 50g.
Seasoning:
Proper salt, 15g green onion, 2 pieces ginger, 1 spoon raw sauce, 10g cilantro, 100g water, a small amount of pepper.
Practice:
Step 1: add 250g flour and 100g water into the basin, and knead into a slightly hard dough for 10 minutes; after kneading into a dough, put it in the basin and cover it for 5 minutes, so that the dough will become smooth.
Step 2: cut the dough into proper sized dosage forms, and roll them into 1 cm thick round cakes. Put them into a pan without oil and burn them until both sides are colored. Then put them on the cutting board and cut into 1.5 cm square cubes for standby.
Step 3: break off the 150g pickled cabbage leaves, wash them, squeeze out the excess water, cut them into thin wires with a knife for standby; thaw the mutton slices in a basin; cut the scallion, ginger and coriander into small pieces; soak the vermicelli in cold water.
Step 4: heat the cooking oil in the pot, add in the onion and ginger, add in the pickled vegetable shreds, stir well, add in the soy sauce and other flavor ingredients; put in two bowls of high soup (water is also acceptable), and heat it up.
Step 5: cook for 2 minutes on a low heat, add vermicelli, mutton and steamed bun, add salt, pepper and other seasonings, wait until the mutton changes color, and finally add coriander and mix well, then turn off the fire.
Step 6: put the pasta in the pot into the bowl, sprinkle some scallions, and the delicious mutton bun is finished.