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“羊肉泡馍，简称羊肉泡，或泡馍，古称"羊羹"，因它暖胃耐饥，是西北美馔，尤以陕西西安最享牛羊肉泡馍盛名。
"Steamed mutton, mutton paomo referred to, or, in ancient times known as" jelly ", because it is delicious in stomach hunger, especially in Shaanxi, Xi'an's most famous cattle at Pita Bread Soaked in Lamb Soup.
突然想吃羊肉泡馍，不知怎呢？或许就是想家了，于是上网翻找大量资料，尽最大可能的复制。期望能达到普遍公认的西安羊肉泡馍的特色——料重味醇，肉烂汤浓，肥而不腻，香气四溢。
Suddenly want to eat Pita Bread Soaked in Lamb Soup, somehow? May be homesick, so the Internet for large amounts of data, as much as possible replication. Hope to reach the universally recognized Xi'an mutton paomo features - heavy taste, rotten meat soup thick, fat but not greasy, fragrance.
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最后基本上接近北京电视台《幸福厨房》栏目里的老西安饭庄教教授的方法——煮肉、捞肉、做馍、掰馍、煮馍五大工序。
首先煮汤，用羊肉和羊骨配以葱姜、花椒、大料、桂皮、茴香等煮至肉烂骨酥、汤浓味醇。
Finally, basically close to the Beijing TV "happy kitchen" section in the old Xi'an restaurant teach method, cooked meat, fish meat, steamed, boiled, steamed do break steamed five steps.
First soup, with mutton and sheep bones with ginger, pepper, aniseed,
cinnamon, fennel and other cooked rotten meat, crisp bone soup taste alcohol.
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再来烙饦饦馍，这是一种死面馍，要烙制成“虎背菊花心”状。
接下来掰馍，拿一块小饼一掰两半，再从中间劈开，撕成两半，然后掐成黄豆大小的小粒，且每一小粒都带有饼皮和饼心。
最后是煮馍，用羊肉浓汤来煮掰好的馍馍碎块，配上羊肉和粉丝，高级点的还要加上木耳和黄花菜。
食用时需佐以糖蒜、辣酱、香菜和蒜苗，还要刨着吃，叫蚕食，不可搅拌，否则香气全失。
Tuo Tuo again burger bun, this is a kind of unleavened dough steamed to Burger made "tiger chrysanthemum heart".
The next break bread, take a piece of cake broke it in half and then from the middle split into two halves, then pinch into small bean size, and each with a small pastry and bread heart.
The last is boiled steamed mutton with soup to cook off good steamed bun with mutton pieces, and fans, senior point plus fungus and lily.
When combined with Pickled Sweet Garlic, edible chili, coriander and garlic bolt, also called planing to eat, can not be eroded, stirring, otherwise the aroma loss.
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低头瞧瞧自己煮制的泡馍：馍块垫底，银网（粉丝）罩盖，双鱼（牛肉）浮顶，翠绿的蒜苗、黄色的黄花菜、黝黑的木耳散落期间，色和形已经够上了标准。Bow to look at their cooked steamed bun: block bottom, silver net (fans) cover, Pisces (beef) floating roof, yellow green, garlic bolt during day lily, black fungus, scattered, color and shape has to reach the standard.
羊肉汤材料：羊肉700克、羊骨700克、大料1个、花椒3克、桂皮4克、大葱80克、姜20克和清水3升
还有这些香料也可用：草果、茴香、白芷、良姜、砂仁、丁香、山奈
泡馍材料（2-3人量）：羊肉汤4大碗、饦饦馍4个（每个约38克）、泡发龙口粉丝240克、泡发木耳150克、泡发黄花菜100克、辣椒酱、糖蒜、蒜苗或香菜”
Mutton soup materials: 700 grams of lamb, sheep bone 700 grams, 3 grams of pepper, aniseed 1, cinnamon 4 grams, onion 80 grams, 20 grams of ginger and 3 liters of water
And these spices are also available: fruit, fennel, angelica, galangal, clove, amomum fruit, Rhizoma kaempferiae
Foam material (2-3 volume): 4 bowl of mutton soup, Tuo Tuo steamed 4 (each about 38 grams), 240 grams, soak vermicelli soaked mushrooms 150 grams, 100 grams soaked daylily, chili sauce, coriander, garlic bolt or Pickled Sweet Garlic"
用料：羊肉汤、饦饦馍、泡发黄花菜、泡发龙口粉丝、泡发木耳。
辅料：盐、辣椒、蒜苗、糖蒜、辣椒酱、香菜。
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