Bozhou Beef Bun [Anhui Bozhou Specialty]

What is Bozhou Beef Bun? Authentic Anhui Bozhou specialty: Bozhou beef bun

Content summary:Do you want to know what Bozhou beef bun is? This article is a detailed introduction to the special product of Bozhou, Anhui Province - Bozhou Beef Bun. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Bozhou Beef Bun. The full text takes about 4 minutes to read, mainly including the basic introduction of Bozhou Beef Bun and the product characteristics of Bozhou Beef Bun? How did the history of Bozhou Beef Bun come about? The production method of Bozhou beef bun, etc

Basic introduction of Bozhou beef bun

Beef bun is a unique snack in Qiaocheng District, Bozhou City. It has a golden color, crispy on the outside and tender on the inside. Every morning, the beef bun stalls in the urban area are filled with a fragrant aroma, like fragrant flowers blooming in every corner of the city. Beef bread is a halal food. It is a popular snack among citizens, mainly made from high-quality yellow beef and served with vermicelli, scallions, ginger, and other flavorful ingredients

The beef bun made is a circular cake with a diameter of 35-40 centimeters and a thickness of 3-5 centimeters. Therefore, it needs to be placed in a specially made circular flat bottomed pan and mixed with fragrant oil over low heat. It should be continuously flipped over for about 30 minutes. The cooked beef bun has a shiny and shiny outer shell, and makes a crisp sound when eaten. The filling inside is layered, fresh and tender without being greasy. Only by achieving these qualities can one consider the beef bun to have an excellent taste

The method of making Bozhou beef bun

There are three steps to making beef bun: the first step is to make the filling, chop the good yellow cattle meat into minced meat, mix it with various ingredients such as vermicelli, scallions, ginger, etc., and the shape should be based on whether it fits well or not; The second step is kneading the dough. After the dough is kneaded, it should be pressed into thin skin by hand and rolled into layers of meat filling until the skin is as thin as paper; The third step is the kang. First, ignite the charcoal fire vigorously, and then cover it with a layer of charcoal ash, with a thickness that does not expose the open flame