Take you to Xi'an - self made Xi'an Hui snack [steamed beef with flour] (elaborate dedication, welcome to share)

Since the last authentic [Shaanxi rougamo with preserved meat sauce] log was published, it has been encouraged and praised by friends. From my heart, I am very happy. First, my own food has been recognized by everyone. The most important thing is to let more friends know the authentic snacks and food culture in Xi'an.Nowadays, some traditional snacks and cuisines all over the country are affected by various social factors. Many of them are facing the attack of "Shanzhai flavor change" and even the threat of "loss". It is "urgent" to better preserve, inherit and carry forward the traditional local cuisine.Today, I'd like to introduce a unique Hui snack in Xi'an [steamed pork with flour]. It's not strange to mention steamed pork with flour. Steamed pork with flour is available all over the country. There are different practices in different places, and each family has its own taste. However, the steamed meat I introduced to you today is a special snack of Hui people in Xi'an.Generally, we cannot make steamed pork without two ingredients: rice noodles and pork. However, the steamed meat of the Hui people is steamed from flour and beef. It is totally different from our Han people's steamed pork with flour.Although I am a Han Chinese, it is fortunate that one of my former neighbors has lived in the famous Hui Street in Xi'an for many years. My mother learned traditional practices from her neighbors, and I learned from her for a while. That's why I can share this steamed meat with you here.Let's start with history:According to legend, during the prosperous Tang Dynasty, a group of Arab businessmen went to Chang'an along the "Silk Road" to do business. At noon one day, I went to the vast Gobi at the foot of Qilian Mountain, set up a tent and began to cook. I put the cut meat, the seasoning and flour on a small table. Unexpectedly, a gust of wind blew the tent down, and the cook hurried to clean it up. He said it was late, but then it was fast. He stretched out his arms to surround the meat, seasoning and flour. However, the wind finally mixed the three things together. In order to get on the way, the cook had the wisdom in a hurry, so he steamed the meat dough lumps mixed together on the fire. As a result, everyone was happy and praised that the lunch was good, both to appease hunger and to moisten the mouth. They took the leftover rice with them and ate it again in the afternoon. As a result, it tasted better. In Chang'an, the cook followed the same pattern and opened a shop selling this kind of meat on the streets of Chang'an, which was named "steamed beef and mutton with powder". It is very popular because it is easy to take with you when you arrive. Over time, it has become a unique and convenient food in Chang'an.In fact, the method of steamed pork with flour is very simple, and the raw materials are also very simple, but it is not easy to do it well. The key is that steaming beef takes time. You can't eat good meat without 24 hours from preparation to eating. Just like rougamo, some steamed meat in Huimin street is surprisingly unpalatable, which is not the same as rougamo. It is not an unorthodox way of doing things, but to save costs, so the quality is uneven. Steamed pork with flour is simple, but the choice of ingredients is very particular. You must choose good beef and mutton. You should choose beef ribs at home, fat and thin. And the proportion with flour should be well controlled. Now, in order to reduce the cost, some stores only see the noodles but not the beef in the steamed pork, which tastes tasteless and hard to swallow. In my opinion, Xi'an Huimin street is a good steamed pork with flour. I only recommend "Ma Jianshan's delicious steamed pork with flour". His meat is fat but not greasy, dry but not firewood. (for details, you can go to dianping.com Xi'an station to search. If you are interested, you can also see those are the favorite snacks of Xi'an people.) every time, dad has to eat two large portions until he can last. And his house is open till afternoon and evening.Once at noon, I wanted to eat [steamed pork with flour] with my mother in Huimin street. I found a house that had made a fairly good meal. I had a mouth full of noodles and no meat flavor.We also pay attention to the eating method of steamed meat with flour. We must eat it hot and make a cup of hot tea with garlic and steamed bread. Mrs. beauty..... Of course, many friends from other places may not be used to the taste of steamed meat. Here I just introduce the practice and culture for your reference and exchange. You can try it at home. It doesn't matter if you're not used to it. It's the same sentence: food is also a culture, which we need to inherit and carry forward. I hope you enjoy it and come to Xi'an to taste food and culture.Here, I also suggest that you may as well show the food of your hometown, so that friends all over the country can know the authentic traditional food of your hometown.

Main Ingredients

• flour appropriate amount
• Beef rib 1000g

Auxiliary Ingredients

• ginger appropriate amount
• scallion A moderate amount of
• salt A moderate amount of
• seed powder of Chinese prickly ash Five tsp
• five-spice powder Two tsp
• Cooking wine appropriate amount

Careful tips: 1. When choosing meat, you can choose fat and thin. If it is too thin, it is tasteless to steam.2. Do not soak the meat with water, or it will lose its flavor.3. When marinating meat, you should put enough salt at one time and mix flour in the back. The taste should be heavier. This also has something to do with his eating method.4. When marinating meat, add scallions at the end so that it will never rot.5. The meat must be pickled for more than 12 hours and mixed with flour. When mixing flour, the flour must be fully bonded to the meat, not too little. It doesn't matter if there is more flour.6. When steaming, the meat is covered with cage cloth to prevent moisture and lock the meat flavor.7. Steaming must be done thoroughly. I steamed 2 kilograms of meat for about two hours.8. Let the meat cool after steaming for the first time, and steam it again when eating.What is sold outside is that a large pot of meat is steamed in a large pot, and a guest's boss gives him a portion. The rest of the meat has been "hissing" in the pot over a low heat, with steamed buns covered with quilts. It's very delicious to sell it for a day. That's why I suggest you steam twice at home.Tips on how to eat friendship: when you eat garlic and small cakes, it can be lotus leaf cakes or my electric scones, and then make a pot of tea. That's called moistening. Some heavy eaters will ask the boss to add a piece of fat butter. It tastes even more delicious (you can try if you like it, even if you don't like it). You can eat the cake with or with meat.Hehe, I'm finished at last. I hope you like it. I hope the different steamed meat of Xi'an Hui people will bring you different feelings.Personally, I think whether it tastes good or not is a matter of personal taste and feelings. I have always believed that eating requires "favorable weather, geographical conditions and people". The same thing may taste different at different times and places. Food tasting is not only about taste, but also about feelings and even culture.Finally, let me repeat: what is the most delicious dish? What you do with your heart is the real food. I hope you are happy in your lifeHope you like it. Welcome to share.