Rougamo (super detailed Edition)(rou jia mo chao xiang xi ban )

Rougamo (super detailed Edition)

Introduction:

"Before high school, there was this thing in Inner Mongolia. Later, when I went to Tianjin University, I got Baiji steamed bread with wax sauce meat. I don't know which of these two terms is authentic. It seems that people in Western Shaanxi are all called rougamo, and we are also called rougamo. I've made rougamo twice before, but it's not very successful, because the meat is braised in brown sauce, and the bun is made of dough. It looks very similar, and it doesn't taste right. It's delicious, but it's not like rougamo... A few days ago, there was a Shaanxi restaurant near my home. Rougamo was good. I bought it twice. When I was waiting for it, I peeked at my brother's steamed bread and chatted with his sister. I learned some tricks secretly. I don't know what to learn without previous failure experience. This test is awesome, but it is different. Dare not say authentic, but absolutely delicious, picky wife adults also said very successful. When it comes to authenticity. I think it's a relative concept. I've seen people in Shijiazhuang say that Beijing's donkey fire is not authentic, and students in Handan say Shijiazhuang's is not authentic. It seems that different people have different opinions about where the authentic noodles are, just like everyone in Tianjin would say that their home noodles are delicious. Taste is not objective. Time, memory, family, friendship and love are all in it. So there's no need to worry about whether it's authentic or not. Delicious food is king. I don't know the specific method of rougamo. My understanding is soy sauce. I use sauce elbow. Who let me here elbow cheap, than pork also cheap one third, don't buy sorry this beautiful elbow

Production steps:

Step 1: dry two spoonfuls of soy sauce, add water, grasp well by hand, and let stand. Wash the elbows and burn them on the fire if there is hair. Elbow is hard to stew, so I put it in the electric pressure cooker and went through the procedure of "meat tendons". When I took it out, I found that it was far from cooked, just right, too cooked to taste.

Step 2: eviscerate. Then cut a few knives. Don't cut off the skin.

Step 3: bring some spices at home and smash them in the cooking machine. Put it in the stewed soup and cook over low heat. Cook for an hour. More cooking is better. Then filter it. Stewed soup is good, stewed everything is delicious, I used to mainly marinated beef, this is the first time marinated pork. Don't be afraid of the taste. The more kinds of bittern, the more fragrant it is. At this time, it depends on whether you have time. If you have time, let the stewed soup cool and the meat soak for a night. There's no time for the stew. I stayed all night. At the beginning of cooking, add ginger, scallion, sugar (rock sugar is better), cooking wine, salt seasoning, a little salty. Static dry sauce, pour in the top of the clear soup, the bottom of the turbid do not. Look at yourself like to add old style coloring, I don't like the color is too dark, so don't put old style. Start small fire stew, pork cooked well, at least more than 2 hours.

Step 4: when marinated meat, mix noodles, warm water and open yeast. I'm used to adding some sugar, but I can't. Add water and flour to make a spike. Add a little alkali. The dough is harder than steamed bread. Add a little alkali to make the noodles crispy, not soft and tough.

Step 5: then cover with wet cloth.

Step 6: here are the main points of stealing learning. I can't make face! At that time, I asked my sister whether the steamed bun was made of hair or dead flour. "Hairy" then why is this noodle not noisy? "Don't hair it up.". You see, I used to ferment steamed bread twice according to the method of making steamed bread, which is naturally unreliable. I sent it for half an hour. It's a little bit bigger. It depends on the amount of yeast and the temperature

Step 7: Here's how to make steamed bread. "Growing up" is a half fold.

Step 8: roll it long and roll it up

Step 9: press flat. Roll it into a small bowl with a walking hammer. Wood has a walking hammer, I use a rolling pin, the effect is the same.

Step 10: "bowl mouth" up. Dry cauterize, both sides slightly brown. It's best to have that spiral pattern

Step 11: the soy sauce meat is almost out of the pot. This is the soy sauce free version. It tastes delicious. The fat meat is shaking. Cut it into a piece and chop it a few times. Add it to the steamed bun and it will be 0k

Step 12: no parsley. It is estimated that coriander is added outside because the meat is very fat and the stew is not deep enough, and it is not necessarily very hot, so coriander and green pepper are used to relieve the greasiness. I'm super delicious without coriander.

Materials required:

Flour: right amount

Pork: moderate

Coriander: moderate

Dry soy sauce: 2 tablespoons

Rock sugar: right amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Alkali: a little

Various spices: appropriate amount

Laolu soup: right amount

Note: if you want the meat to be delicious, you have to add a little alkali to the stewed meat and noodles. Don't make the noodles too big. If you want to roll the noodles in the picture, it's not layered, but it tastes good

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Rou Jia Mo Chao Xiang Xi Ban