Chinese hamburger(rou jia mo )

Chinese hamburger

Introduction:

"This rougamo was originally made once, but it was not made well. After listening to the method of Sisi, we improved the pastry and the method of Xima Zhizi, we really improved a lot. Although the dough is soft, it has a little hardness. The stuffing is not simply braised meat, but pepper and coriander, which seems to be more delicious and rich in taste! "

Production steps:

Step 1: melt the yeast, mix the flour, knead the dough, ferment twice as much, take it out, knead it back to the original, knead it for another three minutes.

Step 2: make the braised meat well, don't collect the juice.

Step 3: divide the dough into the right size.

Step 4: knead each 20 times, press flat and roll into a small cake, a little thick.

Step 5: put the cold pan into the pan and bring to a boil. No oil.

Step 6: shape one side and turn the other side. Continue to cauterize with a small fire, be patient, and wait until it's all swollen and the drum is a little cracked.

Step 7: chop the meat and green pepper and coriander.

Step 8: take a cake and cut it with a clean knife.

Step 9: minced meat, green pepper and coriander, put them in and pour some braised meat soup.

Materials required:

Flour: right amount

Yeast: right amount

Braised pork in brown sauce: right amount

Green pepper: right amount

Coriander: moderate

Note: reference for braised meat: http://home.meishichina.com/space-84674-do-blog-id-142982.html Braised meat is OK, stewed meat is OK. It's home-made. Do not ferment the cake twice. It takes about seven or eight minutes to burn. You can do other things. If you have an oven, it's better to send it directly.

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Rou Jia Mo