Chinese hamburger(la zhi rou jia mo )

Chinese hamburger

Introduction:

"Although rougamo with wax sauce is a famous snack in the ancient city of Xi'an, there are many rougamo with wax sauce everywhere, some of them are not authentic at all. It's only two pieces of meat (other people's meat is not diced meat), and it costs 3.5 yuan a piece. Moreover, it's eaten in the exclusive Xi'an snack, and the meat turns white. After eating it, it's fooled. There's no flavor of steamed bread with wax sauce. There is bacon at home, so we make real bacon steamed bun. Really: "fat meat is not greasy to eat, lean meat without residue, mouth full of oil. You don't have to bite the meat to rot, and the aftertaste will last for a long time. " Because it's made of real bacon, the rougamo with wax sauce and the Rourou crisp with steamed bread have endless aftertaste. "

Production steps:

Step 1: Ingredients: flour, fermented powder, soy sauce, rock sugar, fragrant leaves, ginger slices, star anise, Chinese prickly ash, soup, green pepper, shallot, dry red pepper

Step 2: Bacon

Step 3: Method: 1 Wuhua bacon soak soft, wash and cut into large pieces, cut into small pieces, can also be stewed and chopped.

Step 4: mix the dough, leave time for the dough to ferment, mix the baking powder with appropriate amount of warm water, cover it, or attach the plastic film, and put it aside for fermentation until the dough becomes twice the original size.

Step 5: put the processed diced meat into a pot,

Step 6: add soup, soy sauce, rock sugar, fragrant leaves, ginger slices, star anise, Chinese prickly ash, dry pepper, bring to a boil over high heat, turn to low heat, and simmer slowly

Step 7: a longer time will be better. If you don't have time, you should also ensure that you don't have to bite your teeth to rot the meat. Finally, stew until the soup is dry

Step 8: after the dough is fermented, put it on the chopping board and knead until the dough is smooth. Divide the dough into several small parts. Each part should be kneaded and rolled into a round cake.

Step 9: heat the pan, don't add oil, put in the rolled round cake in turn, and cook it over low heat. Watch carefully when you cook it, and don't forget to turn it over. It can last a little longer, and it's better to cook it until it's Crispy on the outside and soft on the inside

Step 10: take out the meat from the pot, add green pepper and chop. You can chop while adding marinade, like to eat coriander, you can also add coriander powder, we generally put more shallots.

Step 11: take a bun and cut it from the middle with a knife, but be careful not to cut it off. Scoop out some broth from the pot, pour it on the meat, then add some meat and put it into the bun. A rougamo is finished!

Step 12: bite while it's hot, crisp and delicious, salty and juicy. The meat in the film is fat but not greasy. The crispness of the skin, the softness of the flesh, the fragrance of the meat and the purity of the juice are all in silence.

Materials required:

Preserved pork: 400g

Flour: 300g

Green pepper: right amount

Dry red pepper: right amount

Shallot: moderate

Yeast: right amount

Soy sauce: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Rock sugar: right amount

Zanthoxylum bungeanum: right amount

Ginger: right amount

Note: Bacon is salty, salt does not put, seasoning had better put less, so as to maintain the original flavor of bacon. Bacon must be soft and rotten

Production difficulty: Advanced

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : La Zhi Rou Jia Mo