Recipe and instructions for making Roujimo (pork bun).
braised meat sandwich it is a staple food in Northwest China, and the meat filling can be Pork， or cows mutton, can be said to be hamburger The ancestor of meat sandwiches. How to make a meat? Give it a try and make one yourself. Who knows, maybe there's a surprise for you!
How to make authentic Roujiamo?
Ingredients Prepare
flour 300 grams, yeast 5 grams, baking powder 2 grams, warm water 175 milliliters five-spice pork 500 grams, 15 milliliters of cooking wine, 4 grams of salt, 10 grams of rock sugar soy sauce 15 milliliters, half a green onion,Jiang 10 grams, 1 piece of large spice, 1 piece of cinnamon, 1 piece of cardamom.
How to make Bai Ji Mo
1. Mix the flour, yeast, and baking powder evenly, gradually adding warm water while stirring. Once the dough forms, knead it by hand until the surface is smooth and round. Place the dough in a container and cover with a damp towel to rise for about 1 hour, until the dough has doubled in size.
2. Divide the proofed dough into 5 small pieces, shape each one into a ball, and cover them with a wet towel for another 10 minutes of proofing. Once proofed, flatten these small pieces, roll them out into long oval shapes, fold them horizontally in half, and roll them up from one side to form a log. Fold the end part underneath, then press it flat into a round bread dough piece. Cover with a wet towel for another 10 minutes of proofing.
3. Take a flat-bottomed non-stick pan, place the dough rounds directly in it without adding any oil, cover with a lid, and cook over low heat for about 5 minutes on each side until the surface turns golden yellow, then proceed oven, bake at 200℃ for 5 minutes.
The meat for roujiamo is made by frying or grilling seasoned ground meat with various spices and ingredients.
1. Wash the pork belly with skin and place it directly in a pot, cover it with water, bring to a boil over high heat, then cook for another 3 minutes to release impurities from the meat.blood Filth, turn off the stove and pour out the water. Wash the meat clean.
2. Place the cooked pork belly in a pressure cooker, add bay leaves, cinnamon, fennel seeds, rock sugar, garlic, ginger, cooking wine, and dark soy sauce. Turn on the heat until steam is released, then cook for 20 minutes. Once the pressure valve has released all the steam, open the lid and add salt. Close the lid without adding pressure again and cook for another 20 minutes or so until the sauce reduces to about one-third. Turn off the heat.
3. Remove the slightly chilled five-spice meat, pick out the well-marbled parts, and chop them into fine pieces; take the baked flatbreads while still hot, cut them open down the middle, and insert the chopped meat.
Tips
1. Cooking a whole pork belly piece with a pressure cooker saves time, while using a regular pot would take about 2 hours.
2. The meat cooked by stewing can be stored and eaten later.potatoradish stew together or make into braised meat noodles eat.
3. The flatbread for wrapping the meat should be cooked without oil, preferably on a non-stick pan; frying first then baking enhances pie The outer skin is crispy.
How to make a Roujiamo?
Food preparation
200 grams flour, 2 grams dry yeast powder, 500 grams pork meat, 5 grams salt, 15 milliliters cooking wine Sugar 15 grams,star anise, cinnamon,Kuài jiāo, Carnation, sufficient amount of rock sugar.
White Ji Muffin method
1. Mix the dry yeast with warm water, then stir it into the flour to form a moderately soft dough by hand.
2. Let the dough rise in a warm, moist place for 40-50 minutes until it doubles in size.
3. Divide the proofed dough into 6 portions, shape into balls, flatten and roll into circles, and set aside.
4. Heat the pan over low heat without adding oil. Place the pancake in the pan and flip it regularly until it is cooked through, you can tell by the baked aroma.
The method for making is as follows:
1. Wash the fresh pork belly with cool water, clean it thoroughly, and cut it into large pieces.
2. In a wok, add oil and fry crushed ice sugar over low heat until golden. Then switch to high heat and quickly stir in the meat chunks to coat with color.
3. Add enough boiling water to cover the meat, simmer for about 10 minutes, and skim off any foam.
In the soup, add salt, soy sauce, sugar, as well as star anise, cinnamon, fennel seeds, and Sichuan peppercorns for seasoning.
5. Keep the soup pot at a gentle simmer and cook for about 2-3 hours.
6. Once the meat is fully tender, remove it and place it on a large ceramic plate.
7.chop the lamian dough sheet, add enough braised meat, and fold it up.
