Lamb Pastry Cake [Shaanxi Heyang Specialty]

What is lamb paste cake? Authentic specialty of Heyang, Shaanxi: lamb paste bun

Content summary:Do you want to know what lamb paste bun is? This article is a detailed introduction to the special product of Heyang, Shaanxi - lamb paste cake. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on lamb paste cake. The full text takes about 3 minutes to read, mainly including the basic introduction of lamb paste cake and its nutritional value? How did the history of lamb paste cake come about? The method of making lamb paste cakes, etc

Basic introduction of lamb paste cake

The lamb paste cake in Heichi Town, Heyang County, Shaanxi Province, is said to have been passed down from the Mongolian ethnic group during the Yuan Dynasty. It is known as one of the four famous foods in Guanzhong due to its rich oil, delicious taste, low price, and affordability. In the past, there was a saying that goes, 'It's better to talk about a plate of baked goods than to have a table at a banquet,' which shows its popularity among the masses

1. Lamb is rich in protein, with a higher content than pork and beef<2. Compared to beef, lamb and pork have higher levels of calcium, iron, and vitamin C

3. Lamb has a unique gamey taste, mainly due to the presence of bicarbonate in the fat. After removing the fat, lamb will no longer have a gamey taste

How did the history of lamb paste cake come about

Method of making lamb paste

When cooking lamb, you need to use "ten seasonings" such as pepper, fennel, table salt, cardamom, cloves, etc., and also control the heat well. Pancake is made by hot pressing dough, adding green salt and alkaline water, kneading evenly, rolling it into a round shape with a diameter of about one foot, and then frying it on a pan until it is crispy yellow but has no focal point. Although the dough cake is thin, it is chewy. Fold it up and cut it into thin strips of about three inches long and evenly wide with a sharp knife. Set aside for later use. When eating, do not use a large pot to cook together. Use a frying pan or a small iron pot to separate and cook, one or two plates at a time. Boil the original lamb soup, add lamb oil chili and chopped scallions, and serve on a flat plate. The dish is bright red, oily, and appetizing