Chinese hamburger -- rougamo(zhong guo shi han bao rou jia mo )

Chinese hamburger -- rougamo

Introduction:

"I made stewed meat that day, but I didn't finish eating rice noodles. I remembered the rougamo I used to eat at school, and I missed it very much, so I did it by myself. I made rougamo for the first time, very successful. Haha, my husband said it's very professional. It's better than the hamburger of Laomei. He also said that when we have capital in the future, we will open a small shop to sell rougamo. I will do it and he will sell it. ha-ha. Please refer to my diary or menu "delicious and visible - stewed meat rice noodles / Stewed rice noodles" for details

Production steps:

Step 1: put proper amount of yeast powder in warm water, three spoonfuls of white sugar (to help the dough), mix well and melt, put in flour and a few drops of sesame oil.

Step 2: start to mix with the surface, and do not stick to the hand, the surface is a little wet feeling is OK.

Step 3: cover the dough with wet gauze or pot cover, put it in a warm place for a few hours, if the temperature is low or you want to make it fast, use an electric rice cooker, put 60-70 ℃ warm water in the pot, plug in the power supply and keep it warm.

Step 4: after a few hours, when the dough is about twice as big as the original size, spread dry noodles on the cutting board, take out the dough and knead out the air inside. Knead it until it doesn't stick and the hand is a little hard.

Step 5: knead the dough into thick strips, cut it into pieces of the same size (or directly pull it into small ones) and flatten it, just like dumplings.

Step 6: drive the rolling pin into a half centimeter thick round cake. When you are in a hurry, you can fire to heat the pot.

Step 7: after the pan is hot (not too hot), change the medium heat (too hot, easy to burn, and it is not ripe inside), put the prepared round cake into the pan, burn it yellow (no oil), and then turn it over.

Step 8: blanch both sides to get out of the pot.

Step 9: prepare the marinated meat, cut the green pepper into small pieces, cut the green onion into scallion, and cut the coriander into small pieces.

Step 10: you can use a bowl or directly operate on the cutting board, mix the marinated meat, scallion, green pepper, coriander together.

Step 11: when the baked dough is slightly cold, cut it with a knife (don't cut it to the end). Use a shovel or spoon to put the stuffing into the pastry, scoop a few spoons of soup in (not too dry) and eat. If you like marinated eggs, you can put them in (flatten them first).

Materials required:

Flour: right amount

Marinated meat: moderate

Yeast powder: right amount

Sugar: right amount

Green pepper: right amount

Coriander: moderate

Scallion: right amount

Note: 1, hot pot time is not too long, the pot can not be too hot, open fire dry burning one or two minutes. 2. The pancake must not be too hot. It must be able to be cooked and not too small. Otherwise, the dough will die, and it will be flat and hard. 3. When you are a child, you can put it in the same way (lazy way), and mix it with chopsticks or knife. But it's not even.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: other

Chinese PinYin : Zhong Guo Shi Han Bao Rou Jia Mo