Shaanxi snack, rougamo with wax sauce(shan xi xiao chi la zhi rou jia mo )

Shaanxi snack, rougamo with wax sauce

Introduction:

"When outsiders first heard about rougamo, they were surprised. How can rougamo be made with meat? This is related to ancient Chinese, in fact, it's meat in bun;. Rougamo is actually a wonderful combination of two kinds of food: meat with wax sauce and Baiji steamed bun. Rougamo, waxed meat and baijimo are integrated, which set off each other and give full play to their own taste. Steamed bread with fragrant meat is delicious. It has a long history. It is made of a variety of seasonings. The ingredients are fine, the fire is good, and the old soup is used. Therefore, the prepared meat is different. It has the unique flavor of ruddy color, fragrant smell, soft glutinous meat, surimi but not rotten, full-bodied and mellow, and melting in the mouth. As a Shaanxi native, I miss it very much if I don't eat it for a few days. It's a perfect match with cold skin. "

Production steps:

Step 1: 1. Pour the flour into the bowl, add yeast, baking powder, alkali and vegetable oil, and pour in warm water several times.

Step 2: 2. Add water and stir with chopsticks to form snowflake like flocs.

Step 3: 3. Knead into a smooth dough (knead to three light).

Step 4: 4. Cover with wet cloth and ferment for one hour. Don't make it completely. Just start it a little bit. There are small holes in the dough, not big ones.

Step 5: 5. Knead the fermented dough until the surface is smooth, and divide it into 8 dough, each about 90g.

Step 6: 6. Take a small dough, knead it into a thin strip, and then roll it.

Step 7: 7. Roll up from one end to form a cylinder.

Step 8: 8. Then put it on the chopping board vertically and press it with hands to make a small round cake.

Step 9: 9. Roll the small round cake into a round cake about 10 cm in diameter.

Step 10: 10. Heat the pan and put the cake on top without oil.

Step 11: 11. Cauterize with a small fire and turn over in the middle.

Step 12: 12. Make it golden on both sides.

Step 13: 1. Wash the pork and cut it into 4 pieces of 2 * 2 cm.

Step 14: 2. Put sugar and water into the pot.

Step 15: 3. Keep stirring until the sugar dissolves and bubbles into reddish brown.

Step 16: 4. Pour in the cut meat and turn it over.

Step 17: 5. Add hot water to the pan and cover the surface of the ingredients.

Step 18: 6

Step 19: 7. Boil and skim the froth

Step 20: 8. Add soy sauce and salt.

Step 21: 9. Cover and simmer for 3 hours until the meat is soft and rotten.

Step 22: 10. Take out the meat and chop it into minced meat. Mix it with a little stew.

Step 23: 11. Cut baijimo from the middle.

Step 24: 12. Just put the chopped meat in Baiji steamed bun.

Materials required:

Flour: 500g

Yeast powder: 1 / 2 teaspoon

Baking powder: 1 / 2 teaspoon

Edible alkali: 1 / 2 teaspoon

Salad oil: 30ml

Warm water: About 250g

Pork hind leg: 500g

Water: moderate

Ginger: 10g

Scallion: 10g

Large material: moderate amount

Fine granulated sugar: 30g

Salt: right amount

Veteran: 15g

Note: 1. Baiji steamed bread is half steamed bread. Don't make it twice as big as steamed bread. Otherwise, the cake will swell when it is baked, and it won't be as crisp outside and soft inside as half steamed bread. 2. Soak the pork in cold water to remove the congestion inside, and the cooked meat will not have peculiar smell; 3. Use medium and low heat when making pancakes. 4. When stewing meat, if there is old soup at home, the stew will taste better. 5. Those who don't know how to fry the sugar color can also be colored with soy sauce instead of sugar. When stewing meat, use rock sugar instead of sugar. 6. Big ingredients (1 star anise, 5 prickly ash, 1 fragrant leaf, 1 caokuo, 1 clove, fennel, etc.) 7. If you are afraid of greasy meat, you can cut some vegetables and put the spicy directly in it.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Shan Xi Xiao Chi La Zhi Rou Jia Mo