Why is there no pork buns in the soup?

At first glance, it is not an authentic Shaanxi person.

The traditional bread making of Han nationality in Shaanxi Province is soup pork bread. Generally called red meat paomo or three fresh paomo. Hulutou paomo is actually a kind of pork paomo.

In recent years, the standard of living has improved so fast that people in Shaanxi think pork buns are too greasy and rarely eaten. In retrospect, eating a bowl of big meat buns was a rare enjoyment.

Yes, boiled steamed buns with red meat, boiled steamed buns with three fresh meats, boiled steamed buns with fried pork slices with lotus seeds and so on. They are all steamed buns cooked with pork.

In the past, red meat steamed buns can also be said to be pork steamed buns.

Yes, you just don't know.

Huxianrou Chili dough drop soup

Yes When I was at school, I ate big meat and boiled buns once in Jin Ryu. I remember it was a big piece of braised pork. A few cents each. That smells good. 1978.

There are big meat boiled buns!

Every Lunar New Year, people in Xifu like to buy dozens of pounds of meat and cook it in a big pot. The original intention was cook the meat, but it produced delicious and nutritious broth. It's a pity to abandon it. So, some vermicelli and tofu were added and soaked in their own brand pot helmet, and the famous big meat bubble in Shaanxi was born.

Now, not only the whole family has eaten big meat bubbles during the holidays. In snack bars and hotels, diners can eat this famous traditional food at any time.

This elbow is definitely the protagonist of big meat paomo. The elbow is the part where the pig's leg connects with the body. Also called hooves. Elbow is rich in protein and fat. Animal glue is heavy, because the skin is thick and the meat is thin, it is often cooked with skin. Good color after cooking, tender meat, fat but not greasy, suitable for all ages.

First of all, in order to make the taste better, make a cut of about 5 cm on the elbow, and then put the pot in cold water to separate the blood from the meat (if there is hot water). The meat in the pot will tighten as soon as it is heated. Blood does not boil easily. In the kitchen, any seemingly small step has its reason. These little wisdom gradually integrated into the cooking knowledge handed down from generation to generation.

Remove the floating foam and take it out for later use. At this time, the elbow is not ripe, just a prelude to the subsequent cooking. Spices are used to make elbows. Every region, every chef has his own unique recipes. This is also the secret weapon of elbow.

Sugar color is a colorant that chefs often use when cooking dishes. After using sugar color, the food is ruddy, bright, sweet and delicious. Pour the sugar into the oil pan, then fry it in one direction with an iron pan until the color of the sugar changes. Sticky, good. This looks like a simple sugar color, but it needs to be concentrated rather than blackened. In fact, this is a test for chefs to accurately grasp the temperature and temperature.

Add the fried sugar color to cold water. Boiled elbows and spice bags are also put into the pot. Then add seasonings such as soy sauce and salt. Next, you need to cook for 2 hours. When cooking elbows, it usually takes a long time. This is to ensure that the elbow is cooked, soft and sticky, and at the same time to ensure the integration and penetration of spices and elbow. Of course, this is also the reason why meat is getting richer and richer.

The side dishes are simple. Tofu, fungus and pot helmet can be cut one by one, which is convenient for entrance. After two hours of stewing, the elbow is attractive in color and smooth in skin. Take out the bone and cut it into pieces. Needless to say, the rest of the broth is the best partner for making buns.

At this point, the preparation of big meat buns is finished, and now it's time to start the real "foaming" step. Cook the steamed bread head in bone soup, then take it out and put it at the bottom of the bowl. Then, tofu, fungus and pasta are all the same, and all the items are covered in an orderly way.

Finally, slice the elbow out of the pot again to absorb the taste of thick soup. This time, even the broth was poured into the bowl. This bowl of big meat steamed stuffed bun is finished.

In fact, the method of folk dining is much more casual, but it is also very interesting. In Baoping Road, Qianyang County, all kinds of snack bars are dazzling and messy. This kind of big meat buns is already in the early morning. If the door is closed, don't look at the small shop, but three generations of craftsmanship make it famous in Qianyang. Compared with the exquisite environment of the hotel, it is more urban.

In the face of stew, diners will express their wishes directly to the boss according to their own preferences. Here, big meat buns are not just elbows, but all parts are for you to choose from.

After selecting the big meat, the boss Wang Qike sliced the meat and took the in head for less than two minutes at a time. In front of the gourmets, he mixed the head of spicy meat with oil and spicy seeds to make a big meat and a small steamed bun. This is the northwest region. The typical way to eat is to drink a few mouthfuls of old soup made of pig bones. This delicious pork bun must be very tasty.

Yes, there is. More than ten years ago, there was a kind of food called Hulutou Paomo in Guanzhong area of Shaanxi Province, which was more popular and common than mutton Paomo. Very popular.

Sheep agreed to make mutton buns, but you refused to discuss them with you at that time, so there was no pork buns.

Who said no? Just a different name. Go to Beijing to eat a bowl of braised rice and cook it on the fire.