How to make water basin mutton
In the past 10 days, among the hot topics about food on the Internet, water basin mutton has become a popular winter dish because of its stomach-warming and nourishing properties. Many netizens share the preparation method on social platforms. The following is a structured tutorial based on hot topics to help you easily replicate this famous Shaanxi dish at home.
1. Data on popular food topics on the Internet in the past 10 days
| Ranking | Topic keywords | peak search volume | Main platform |
|---|---|---|---|
| 1 | Winter warming soup | 180,000+ in a single day | Douyin/Xiaohongshu |
| 2 | Shaanxi traditional food | 97,000 in a single day | Weibo/Bilibili |
| 3 | Tips for removing mutton mutton | 62,000 per day | Zhihu/xiakitchen |
2. Core recipe of water basin mutton (serves 4 people)
| Material classification | Specific ingredients | Dosage |
|---|---|---|
| Main ingredients | lamb shank | 800g |
| spices | Sichuan pepper/ cumin/ cinnamon | 5g each |
| Ingredients | Vermicelli/Crescent cake/Cilantro | Appropriate amount |
3. Detailed production steps
1.preprocessing stage: Soak the mutton in cold water for 3 hours (change the water every 30 minutes). This is a key step for removing mutton that has recently been emphasized by food bloggers.
2.stew stage: Boil mutton with 20g ginger and spice pack, bring to a boil over high heat, then turn to low heat and simmer for 2 hours. The latest experimental data shows that the meat is the most tender when the noodle soup is kept in a slightly boiling state (98°C).
3.combination stage: Slice the cooked mutton, spread the soaked vermicelli on the bottom of the bowl, add the meat slices, pour in the hot soup, and sprinkle with minced coriander. The most popular way to eat Douyin recently is to pair it with freshly baked crescent cakes.
4. Top 3 innovative practices of netizens
| Innovation point | specific improvements | heat index |
|---|---|---|
| Express version | Use the pressure cooker to complete in 30 minutes | 85 |
| Flavor version | Add sugarcane segments to increase sweetness return | 72 |
| Vegetarian version | Use king oyster mushrooms as a substitute for mutton | 63 |
5. Analysis of cooking points
1.Meat selection skills: Recent food evaluations show that 2-year-old sheep hind legs have the best ratio of fat to lean meat (3:7), and the soup base is mellower.
2.Fire control: The actual measurement data of the UP master at Station B shows that during the slow simmering stage, about 200ml of water evaporates per hour, and water needs to be replenished in time.
3.Flavor enhancement: The "San Diao Soup" technique that is hotly discussed on Weibo (retaining the clear soup for the first time, and then stewing the meat for the second soup and mixing it) can increase the umami taste by 40%.
4.Storage method: A recent hot item in Xiaohongshu suggests that the separated and preserved broth can be refrigerated for 3 days and frozen for 1 month.
6. Nutritional data reference
| Nutritional information | Content per 100g | Daily proportion |
|---|---|---|
| protein | 18.6g | 37% |
| iron element | 3.2mg | twenty three% |
| heat | 154kcal | 8% |
Combined with the recent hot spots on the Internet, this delicacy that has been passed down for thousands of years is becoming popular in a new way. Whether it is a traditional method or an innovative one, the hot mutton in the water basin can always warm you up throughout the cold winter. Remember to pair it with sugar garlic and chili sauce according to your personal taste. This is the most authentic way of eating it from Shaanxi folks!
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