Beef and lamb soup with bread

Beef and Lamb Lamb Meat Rou mo (a type of noodle soup) is a specialty of Xi'an.Specialty Food The preparation is relatively complex and may be difficult to master at first. However, with careful study and practical practice, you can master the techniques, understand the essence, and know its nature.

Authentic Beef and Lamb Rou Mo

Ingredients Preparation

Lamb leg meat 500g, lamb bones 500g Beef 300g Flour 200g, yeast 0.8g, water 100g, black Wood ear mushrooms，Vermicelli A handful Coriander，Garlic chives Green onions, old Ginger 3 pieces, dried citrus peel Anise，Star anise Cinnamon, bay leaf, salt White pepper Powder Chili Sauce, garlic paste

Method steps

1. First, cut the beef and lamb into pieces and soak them in water to remove the blood.Change the water three times; 2. Pour cold water into the pot, add the cleaned lamb bones, ginger and dried citrus peel, and boil over high heat. Remove the blood water after boiling, and rinse;

3. Change the clean water in the pot, add the lamb bones and boil over high heat, while adding star anise, cinnamon, dried citrus peel, chopped green onions, ginger slices, and maintain a boiling state for about half an hour;

4. While boiling, remove the foam, and finally remove the star anise, cinnamon, and dried citrus peel. Pour the thickened broth into a large pot.

38. 39. Add the soaked beef and lamb, and simmer over low heat for 3 hours;Clay pot Add pre-boiled beef or mutton, and simmer over low heat for 3 hours;

41. 42. Dissolve the yeast in about 20g of warm water, add 30g of flour and knead into a dough. Cover and ferment for 1 hour;

6. Mix the remaining flour and water into a firm dough, cover with plastic wrap and let it rest for 30 minutes. Then, mix and knead the two doughs until smooth and elastic;

7. Divide into equal portions, then roll each portion into a dough about 1cm thick;44. 45. Knead the remaining flour and water into a firm dough, cover and let it rest for half an hour, then thoroughly knead the two doughs to make them smooth and elastic; Place in a pan and pan-fry for 3-5 minutes;

8. When the dough is slightly golden on both sides, remove and break it into pieces about the size of your fingertip or thumb; set aside.47. 48. Divide into equal sizes, roll into about 1cm thick dough. 9. Take 50g of the cooked dough, add a few spoonfuls of mutton soup, and cook over medium heat for 1 minute. Season with salt;

10. Add cooked vermicelli to the bowl, then add the cooked dough and mutton soup to a large bowl. Place sliced beef and mutton on top of the vermicelli, sprinkle with chopped green onions and garlic. Add seasoning to taste.50. Bake in a pot for 3-5 minutes;；

Boil the noodles and place them in a bowl.52. When the two sides are slightly yellow, remove and break the buns into pieces of finger or Pour the cooked lamb soup and lamb/beef slices over the noodles.

lima bean

size, set aside;56. 57. Use 50g of the broken buns, add a few spoonfuls of lamb soup, and cook over medium heat for 1 minute. Sprinkle with salt and，Radish Let it sit;

white pepper

60. 61. Soak the vermicelli in warm water and add it to the bowl. Add the cooked buns and lamb soup to a large bowl. Place the black wood ear mushrooms, beef and lamb slices on top, and sprinkle with chopped garlic chives and coriander. Add seasonings as needed.

1. Mutton is warm and can replenish blood and warmth, which can nourish the kidneys and treat cold conditions. It is especially suitable for winter consumption;

2. Beef is rich in muscle amino acids.Tips for making beef and lamb rou mo 1. Lamb has a strong odor, so those who are not used to it can add