Welcome To RecipesHitz.blogspot.com | Yang Rou Pao Mo 羊肉泡饃
The weather condition has all of a abrupt turned cooler. I was craving for something filling too warm. I bought a piece of lamb shoulder lastly week, fourth dimension to brand some yang rou pao mo. I tin mail away consume some too shop the residue inward the freezer for later.
Yang Rou Pao Mo 羊肉泡饃 is a famous xiao chi 小吃 (small consume or snack) from Xian, warm too comforting. Yang Rou 羊肉 is lamb, Pao 泡 is soak too Mo 饃 is a apartment breadstuff or shao bing 燒餅. The proper raise for this 'mo' 饃 bread is called 'tuo tuo mo' 坨坨饃. I mean value the give-and-take 'mo' 饃 is a mutual name/word used past times Muslim-Chinese or western business office of PRC for most kinds of apartment breads.
Yang Rou Pao Mo consists of several parts, the soup (stock), the meat after making the stock, the bread, the noodles too dried vegetables too the lastly business office is all the garnishes too sauces. The training is non complicated, only receive got some fourth dimension to simmer the soup. I receive got seen some recipes which require 8 - 12 hrs simmering fourth dimension for the lamb (mainly cooking inward mass similar inward restaurants), I discovery ii - 2.5hrs is nearly correct for dwelling cooking. The breadstuff is slow unremarkably only flour too water, I discovery it a fleck likewise dense without a leavening agent I prefer to add together a footling baking pulverisation to brand the breads lighter, easier to torn too easier/ quicker to absorb the soup. This breadstuff tin mail away live made good inward advance.The other ingredients involve soaking, cutting and/or chopping, all tin mail away live prepared inward advance. The lastly assembly too cooking exclusively takes minutes.
This recipe is plenty for four people.
Ingredients:
A. Lamb Soup (stock)
1 pc of lamb shoulder (or whatever cheaper cutting but meaty piece) nearly 800g - 1kg
some lamb bones (optional if yous receive got any)
2.4 - 2.5 litres of water
1 pollex size ginger, sliced
ii stalks of leap onion (scallion)
iii - four star anise
ii tsp Sichuan peppercorns
ii tsp fennel seeds
1 pcs of cassia bark (about v - 6cm)
1 Chinese cardamon (chao guo), if yous receive got any
iii - four tbsp Chinese cooking wine
B. Flat Bread, this qty made nearly 10 pcs
500g manifestly flour (all purpose)
1/2 - 3/4 tsp baking powder
225 - 235ml water
C. Additional ingredients alongside soup
ii modest bundles or nearly 80g dried drinking glass noodles (mung edible bean thread or fun see) 粉絲
handful of dried lily buds 金針 or 黄花菜
few large pieces woodear 木耳
D. Seasoning for the soup
Light soy to taste
a footling chicken bouillon pulverisation (optional)
tabular array salt to taste
dash of Chinese cooking wine
dash of Chinkiang dark rice vinegar (optional)
D. Garnishes
some boiled lamb meat (after making the stock), sliced
ii - iii stalks leap onion (scallion), chopped
modest handful of coriander (cilantro), chopped
some chilli oil
some chilli sauce (plain or alongside garlic)
some sweetness pickled garlic 糖蒜 (I did non receive got this therefore I subbed alongside some fresh chopped garlic nearly iii - four cloves)
few drops of roasted sesame oil
Method:
The weather condition has all of a abrupt turned cooler. I was craving for something filling too warm. I bought a piece of lamb shoulder lastly week, fourth dimension to brand some yang rou pao mo. I tin mail away consume some too shop the residue inward the freezer for later.
Yang Rou Pao Mo 羊肉泡饃 is a famous xiao chi 小吃 (small consume or snack) from Xian, warm too comforting. Yang Rou 羊肉 is lamb, Pao 泡 is soak too Mo 饃 is a apartment breadstuff or shao bing 燒餅. The proper raise for this 'mo' 饃 bread is called 'tuo tuo mo' 坨坨饃. I mean value the give-and-take 'mo' 饃 is a mutual name/word used past times Muslim-Chinese or western business office of PRC for most kinds of apartment breads.
Yang Rou Pao Mo consists of several parts, the soup (stock), the meat after making the stock, the bread, the noodles too dried vegetables too the lastly business office is all the garnishes too sauces. The training is non complicated, only receive got some fourth dimension to simmer the soup. I receive got seen some recipes which require 8 - 12 hrs simmering fourth dimension for the lamb (mainly cooking inward mass similar inward restaurants), I discovery ii - 2.5hrs is nearly correct for dwelling cooking. The breadstuff is slow unremarkably only flour too water, I discovery it a fleck likewise dense without a leavening agent I prefer to add together a footling baking pulverisation to brand the breads lighter, easier to torn too easier/ quicker to absorb the soup. This breadstuff tin mail away live made good inward advance.The other ingredients involve soaking, cutting and/or chopping, all tin mail away live prepared inward advance. The lastly assembly too cooking exclusively takes minutes.
This recipe is plenty for four people.
Ingredients:
A. Lamb Soup (stock)
1 pc of lamb shoulder (or whatever cheaper cutting but meaty piece) nearly 800g - 1kg
some lamb bones (optional if yous receive got any)
2.4 - 2.5 litres of water
1 pollex size ginger, sliced
ii stalks of leap onion (scallion)
iii - four star anise
ii tsp Sichuan peppercorns
ii tsp fennel seeds
1 pcs of cassia bark (about v - 6cm)
1 Chinese cardamon (chao guo), if yous receive got any
iii - four tbsp Chinese cooking wine
B. Flat Bread, this qty made nearly 10 pcs
500g manifestly flour (all purpose)
1/2 - 3/4 tsp baking powder
225 - 235ml water
C. Additional ingredients alongside soup
ii modest bundles or nearly 80g dried drinking glass noodles (mung edible bean thread or fun see) 粉絲
handful of dried lily buds 金針 or 黄花菜
few large pieces woodear 木耳
D. Seasoning for the soup
Light soy to taste
a footling chicken bouillon pulverisation (optional)
tabular array salt to taste
dash of Chinese cooking wine
dash of Chinkiang dark rice vinegar (optional)
D. Garnishes
some boiled lamb meat (after making the stock), sliced
ii - iii stalks leap onion (scallion), chopped
modest handful of coriander (cilantro), chopped
some chilli oil
some chilli sauce (plain or alongside garlic)
some sweetness pickled garlic 糖蒜 (I did non receive got this therefore I subbed alongside some fresh chopped garlic nearly iii - four cloves)
few drops of roasted sesame oil
Method:
- Make the stock. Put the H2O into a stock pot, add the lamb (and bones if using). Heat at medium too start boiling from cold. When the H2O is boiling, plow rut downwards to medium depression too function on simmering without stirring. You volition come across scum commencement to shape on the surface. Let this boil for nearly 10 - xv minutes, at the same fourth dimension skim off the scum when yous come across plenty of it to remove. When no to a greater extent than scum is forming add together all the spices too leap onion, plow the rut downwards to lowest, encompass alongside lid too simmer for ii - 2.5 hours till the meat is tender but non falling apart. When done take away the meat, encompass lightly to permit steam escape too larn out it to cool. Cut meat into sparse slices. The meat is easier to piece when it is completely cooled. The spices inward the stock tin mail away live removed past times a modest sieve. There volition live some fatty floating on the liquid. If yous take heed yous tin mail away skim it off. I never produce because at that topographic point isn't much equally I unremarkably exercise reasonably lean lamb shoulder. Traditional recipe adds extra lamb dripping to the stock earlier serving.
- To brand the apartment bread, mix a footling baking pulverisation alongside the flour too therefore add together H2O too mix. The dough should live quite stiff. Leave it to residue without kneading for nearly xx - 30min. After resting the dough is much easier to knead too becoming smoother. Roll the dough into a log shape too cutting into 10 equal pieces. Roll each piece of dough into a ball too flatten it to circular disc nearly 8mm thick. The breadstuff is ok to larn at 1 time onto the griddle, but if yous similar to shape the apartment breadstuff a footling fleck to a greater extent than fancy too traditional, lightly tap alongside a knife against the border of the breadstuff frontwards too backward acre gentle belongings the breadstuff alongside 1 hand. This is to lift the thickness of the breadstuff around the edge, therefore the breadstuff within thickness is nearly 8mm too exterior is nearly 1cm. See slight present below.
- Put the 'mo' breadstuff on a griddle pan without whatever crude too laid upward till browned both sides. Remove too wind alongside a build clean tea towel too larn out to cool.
- Soak the drinking glass noodles, woodears too dried lily buds. Rinse/clean all after soaking. Drain noodles too laid aside. Check the lily buds for woody stem at 1 end, remove. Thinly piece the woodear. Chop the leap onion, coriander too fresh garlic. If using pickled garlic no training is needed.
- Just earlier serving, rut the soup to boiling. Season soup alongside lite soy, tabular array salt and/or chicken bouillon stock powder. Add dash of cooking vino too dark vinegar to taste.
- Torn the breadstuff into tiny pieces, allow ii - 2.5 pieces of breadstuff per person.
- Now the lastly pace is to laid upward the breadstuff inward soup alongside the drinking glass noodles, woodears too lily buds. You tin mail away produce this past times private part or the same pot for all. When the soup is boiling, add together woodears, lily buds too torn breadstuff together. Simmer till breadstuff is soften too swollen too therefore add together the drinking glass noodles too laid upward for some other infinitesimal till pipage hot. Ladle into serving bowl/s.
- Get ready the sliced meat, garnishes, oils too sauces.
- Arrange sliced lamb meat on top. Sprinkle on some chopped leap onion, coriander too fresh garlic if using. Drizzle on some some chilli oil, sesame crude too add together a dollop of chilli sauce. If using pickled garlic serve this alongside the soup on the side dish.
 |
| Add all the garnishes, meat too sauces too oil. |
 |
| Mix everything together too enjoy! |