1，烙馍

花费数发酵粉，很少与贫困的影响粉发酵的发面{zh0}的一种，给他们一点。颇不发粉我们不能把更多的头发也没办法吃面包，死面还可以即兴。擦大力擦大力摩擦，揉捏越好根据拟议揉捏四百多，付诸表决，半小时。成圆饼，烤就泛干，小霍洛，并保持油，烘烤像八分熟，并非所有煮熟，一个好馒头。

2烙馍好，手会烙馍白城小。

3，准备肉汤

煮了一锅羊肉汤，陕西，说只要把辣椒真正准备肉汤，如果你不喜欢，她让点吧其他成分。此外，羊肉泡半小时，Ququxuemo前进。

4编写配料：葱，香菜，有球迷，这也是说，我可以守住，从而使真实的，但我喜欢吃。

答：
泡馍

羔羊肉和羊肉是穆斯林饮食泡馍一个有趣的风味小吃品尝，美味廉价的食物有很多。做法是将羊前腿，后腿剔骨后熟，把切成待机与Zhurou汤加葱，姜，蒜，盐，味精，和香菜调制然后加入粉丝汤，猪肉炖制，芳香可口菜，肉新鲜。

答：
牛肉和羊肉泡馍是重口味饲料，肉类，烂Tangnong特点，诱人的香气，鲜味，后无来者，有暖胃的功能。

牛肉和羊肉泡馍是西安最有影响，{zj1}特色的食品。为“果冻”，宋蔌石古称的“甘肃菜幼雄12月，秦烹饪只有果冻在诗人的诗句。“烹饪技能要求的羊肉泡馍是非常严格的Zhurou进程具有特殊的照顾。他们的生产方法是：{dy}高品质的牛肉和羊肉切洗干净，烹调时加葱，姜，花椒，八角，茴香，肉桂和其他调味品煮烂，汤汁保留。面包的面粉，是一种烤饼吃时，将一个碗大小的起飞打破件，大豆，然后在一碗跨厨师投入了一定量的熟肉，原汤，由已故丛的陪同下，白菜丝，葡萄酒，粉丝，盐，味精等香料，单一勺子了。吃牛羊肉泡馍也是非常独特的，有炖羊肉汤，或吃了因为泡沫的客户：有干泡，很快汤姆汁充分渗入包内。成品包，肉，一碗汤已经完成。是否有吃一种叫做“水上升”，即宽大汤煮就煮碗中心的面包，肉类，四个汤包围。如此美味的汤，肉，腐烂和芬芳可口的蒸强硬。如果我们的辣酱的陪同下，大蒜，不要有一些味道。是一个难得高层次的滋补佳品。西安羊肉泡馍馆很多历史悠久的“老太阳之家”，“同盛祥”等较xx。
烹调羊肉泡馍非常严格的技术要求，而且还特别强调Zhurou进程有近道程序。泡馍的有几十种原料，整个过程需时约20小时。光线要预先准备肉汤超过15小时。据悉，西安最有名的博物馆Zhurou羊肉泡馍已使用超过100年前，老挝唐，在锅汤后，不仅是美味唐县，没有气味的尿液气味的牛肉和羊肉位。熟的肉一起沱沱河，脆包甘西昂是花好的制度面粉烤了，把汤滚滚。这就要求，“老虎，箍，菊花心走出包品牌的要求”，“色白不生，皮黄不焦入汤，气味，脆卫生和香水。“打破馒头是一种文化的一种，烹调泡馍前，食客都交给打破了他的突破后，面包，圆面包托托（白城小块），撕裂（撕页），捏（成块捏），震动（摆脱连）等程序，将蒸熟黄豆大小白城件，打破过一个面包，整个过程被称为外人要研究半天，吃羊肉Paofan来张口，坐待食物是不能接受的。在陕西，吃一个面包，切断了牛羊肉美食泡沫非常有经验，在这是一个大胖子注意，他们注意包越小越好，而且是统一的大小，您看你扭慢慢抹光，时轻时重… ….喜欢玩作为蒸大豆晶粒尺寸高雅音乐，目前，颗粒均匀，是指在该店铺，这是促进口味放入碗内包子。开创良好的老包在一个大碗内的大约三分之二，放置。旧碗时必须真实陕西大老碗，至少在一般吃大56一小碗。当一切都结束了后Henghengjiji的秦腔，然后等待烹饪烹饪教师。厨师包包会注意汤，调料恰当，吴霍姬库克，及时安装碗，以实现到原汤包子，馒头，香气芬芳该请求。

一热羊肉Teng滕炮馍碗等待表，你一定会认为，这样您就可以摆脱脸颊打开吃。等一下，这羊肉泡馍不仅注重烹调，但也要注意吃。三种方式一般食用：1：干泡，蒸煮熟的要求，汤xx穿透的面包，吃后没有就没有肉馒头一碗汤。2：口汤，煮蒸要求吃后，剩下的一一碗汤。3：水围困，馒头中间块，在该地区，汤，果汁，汤所有食用蒸。吃的，更具体的文化，如羊肉泡馍吃在四各式各样的“水而出”，其形状是非常美妙，非常丰富的文化遗产，要注意广泛汤大煮，中间包，肉类，由汤周围包围，使被围困的水。一个众所周知的诗人写道：“像白馒头玉器汇集山像水羹，水大围山，山傍水，这两个肉是一种罕见的两，大蒜灰色石头，是山上点缀着鲜绿色的球迷，我不知道哪个仙女种植一组水晶链，其中包括与热空气层覆盖的山脉链，使云岚雾色，而它的味道耐人寻味，永远不会忘记。这三个吃，最重要的是蒸白城也不得不提前。遭水淹，与地面的大蒜混合的制度，辣椒酱，香菜，雅致。侧的大口夺仪，空闲时大汗淋漓吹嘘传输（颤振闲置敲），美国的这种口味明显优于生活，但使用了最经典的数是总结陕西词：“拉轮胎，美国吸孩子的哭！“食物，然后喝一小碗汤，我觉得xx满口，回味，这是成为一个不朽不会改变。

Mutton Paomo how to do?

Question:
The key is how to do there, bun?

Answer:
Paomo beef and mutton is the most influential Xi’an, the most distinctive food. Ancient times known as “jelly”, Song Su Shi as “Gansu dishes Youxiong December, Qin cooking only jelly” in a poem. Cooking lamb Paomo technical requirements are very strict Zhurou process has particular care. Their production methods are: first high-quality beef and mutton cut wash clean, cook when you add onions, ginger, Sichuan peppercorns, star anise, fennel, cinnamon and other condiments Zhulan, soup stand. Bun, is a kind of flour scones to eat when the size of its breaking off pieces and soy into a bowl, and then cross-chef in a bowl put a certain amount of cooked meat, raw soup, accompanied by the late Cong, cabbage, wine, vermicelli, salt, MSG and other spices, made of a single spoon. Paomo to eat beef and mutton is also very unique, there are braised mutton soup, or eaten by customers since the bubbles: there are dry foam, and will fully penetrate steamed in broth. Eaten steamed, meat, a bowl of soup was finished. There is also a eat called “Water Rising,” that is wide and big soup boiled to cook the bun, meat on the bowl center, surrounded by four soup. This delicious soup, meat, rotten and fragrant steamed tough tasty. If we accompanied by hot sauce, garlic, do not have some flavor. Is a rare high-level tonic Jiapin. Xi’an Museum of lamb Paomo many long-established and the “old Sun House”, “with the Shengxiang” and other more famous.
cooking lamb Paomo very strict technical requirements, but also particularly stress Zhurou process, there are nearly step. Paomo There are dozens of kinds of raw materials, the whole process would take nearly 20 hours. Light pre-prepare a broth is necessary to more than 15 hours. It is said that Xian’s most famous museum Zhurou Paomo lamb has been used for more than a hundred years ago, Lao Tang, where pan after the broth is not only delicious Tangxian and without the smell of urine smell a bit of beef and mutton. Together with the meat cooked crisp Ganxiang Tuotuo bun, is to spend a good branding system made of wheat flour, billowing into the soup. It calls for “tiger, hoops, chrysanthemum heart” out of the bun branding requirements “color white is not health, skin yellow no coke, into the soup smell, crisp Health and fragrance.” Breaking bun is a kind of culture, cooking Paomo ago, diners have to hand Breaking his bun, a round bun Toto, after breaking off (Baicheng small pieces), tear (tear sheet), pinch (pinch into pieces), shake (shake off the uniform) and other procedures will be steamed soybeans Baicheng fragments the size of the whole process of breaking off a bun called outsiders is necessary to study half a day, eating mutton Paofan to open one’s mouth, sitting pending the food is not enough The. In Shaanxi, eating beef and mutton is very experienced gourmet foam from breaking off a bun, the That’s a big fat pay attention, they pay attention to the bun smaller the better, but also the size of uniform, you Look at the fingers of light twist slowly wiping , when light weight … …. is like playing elegant music, the moment, as the size of steamed soybean grain particles evenly in the bowl of the shop, which is to facilitate the flavors into the steamed. Breaking a good old bun placed in a large bowl inside, about two-thirds. Speaking of the old bowl must be authentic Shaanxi Tate bowl, at least in general used in small bowl to eat five or six big. When everything is finish up after Henghengjiji to a Qinqiang, and then wait for cooking cooking teacher. Cook steamed bun will pay attention to soup, spices properly, Wu Huo Ji cook, timely installation bowl, in order to achieve the original soup into the bun, steamed fragrant aroma requirements.

  wait for a bowl of hot mutton Teng Teng Paomo to the tables, you must have thought so that you can throw off cheek open to eat. Wait a minute, this lamb Paomo not only pay attention to cooking, but also pay attention to eat. Normal consumption in three ways: 1: Dry foam, require the steamed boiled, steamed soup completely infiltrated within the bowl after eating no meat, no soup without bun. 2: mouth soup, boiled steamed required to eat, after remaining a soup bowl. 3: Water siege, steamed block in the middle, in the surrounding broth, soup, juice, all to be eaten steamed. Eat on the more specific a culture, such as lamb Paomo eat in the four kinds of “Water Rising” and its shape will be very beautiful, very rich cultural heritage, pay attention to large wide soup boiling, the middle bun, meat, surrounded by yes around the broth, so that water under siege. A famous poet wrote, “steamed like white jade pieces converge Hill, like a thick soup of water, water Dawei Mountain, mountain Bangshui, that two rare meat is two gray rocks, garlic is a dotted green mountains Emerald Fairy fans I do not know which group planted a crystal chains, strands of mountains covered with a layer of hot air to make clouds lan mist color, and its taste is much food for thought, will never forget. these three eat, the most important thing is had to advance to bun Baicheng pieces. and flooded the system with a mixture of ground garlic,, pepper sauce, parsley, until meatballs are cooked. the one hand, mouth Duo-yee, sweating profusely while idle brag Chuan (idle chatter knock), the kind of taste America was better than life, but used a few of the most classic is summed up in Shaanxi words: “pull up the tie, the U.S. suck child’s cry! “Food and then drink a small bowl of soup, I find the lingering fragrance mouthful, aftertaste, that is to become an immortal does not change.

Answer:
I very much love this mouth, but also unable to do anything at home how to do That taste. upstairs for a long time friend who also did not say how to do bun in the end.

Answer:
Material:
A beef, bone, fans, leek, parsley, chili sauce, garlic onion
B , ginger, grass fruit, star anise, Sichuan peppercorns, cinnamon
C salt, chicken
practices:
1, beef, beef bones Cheuk water, add water, add seasoning B put pot Zhulan.’s own eating beef can be sliced Dice .

2, taking the water with salt beef and Tonga Shao Fei (the number of water under the bun, and personal taste) put the first fire Shaofei fans came alive again in bun (vermicelli and steamed all aside,) plus a little chicken. turn off the heat according to personal taste put a little green garlic. Sheng into the bowl of the order is steamed in the next, fans and meat in the last. sprinkle coriander and chili sauce (depending on personal taste)

3, cake approach: alkaline surface of open water, live face, live more than a hard surface can be more than a hard on the living. and then baked into a familiar 7-8. dicing, or by hand Bai Cheng Ding

ps: I did not put cinnamon, a person suspected of cinnamon flavor. As a result tastes more delicious.
(lamb, as in Paomo)

2 beef, beef bones Cheuk water, add water, add seasoning B put pot Zhulan.
live a good face, forced rubbing roll into cakes. do not require surface flutter oh:)

3 Luo Cheng 7,8 cooked pancake

4 bun Baicheng granule, the next graph is a person to eat big point, with the knife drops.
ps: found to cut and then breaking off a small grain and more convenient then

5 to take water with salt beef and Tonga Shao Fei (the number of water under the bun, and personal taste) put the first fire Shaofei fans came alive again in bun (vermicelli and steamed all aside,) plus a little chicken. off the fire. according to personal taste Green put a little minced garlic. If you stir, stir fans alone, and then stir steamed

6 garlic, chili sauce, garlic, coriander

7 5 to take water with salt beef and Tonga Shao Fei (the number of water under the bun, and personal taste) put the first fire Shaofei fans came alive again in bun (vermicelli and steamed all aside,) plus a little chicken. off the fire. according to personal taste a little minced garlic, green place. If you stir, stir fans alone, and then stir steamed

Answer:
The easiest way is to lamb stew by the way consommé is good, and then chopped into a bun into the box, and then boiled three to five minutes like a!

Answer:
Shaanxi Paomo practices

lamb and mutton Paomo practices in Shaanxi