Rougamo(rou jia mo zi chuang la zhi rou wei dao yi wai de hao gen ben ting bu xia lai )

Rougamo

Introduction:

"When I was in college, after class, I like to go to the school gate to buy a rougamo for dinner. It's really fragrant! ~I've been talking to my friends about rougamo these days. I want to make it by myself. I don't know if I can make the flavor I want. In view of the high success rate of making it by myself, it shouldn't be dark. It's all fun. The essence of the dried meat floss is all in the mouth of the sauce. Originally, it wanted to refer to the recipe which everyone sent. But suddenly remembered the seasoning formula that was made before the meat song, and thought it could be improved. So, he added some seasoning to make the processing. When the meat comes out of the pot, the aroma is overflowing and the taste is soft and waxy. Even my parents who haven't eaten rougamo can't stop. As for me and my friends, I've been intoxicated with it all the time. I can't stop at all

Production steps:

Step 1: wash pork, drain water, cut into pieces or slices.

Step 2: fire, stir fry the cut meat with ginger and garlic, add a little salt and soy sauce, and continue to stir fry.

Step 3: stir fry the meat in a pressure cooker.

Step 4: prepare the seasoning: star anise, grass fruit, white pepper (slightly broken), pepper, onion, garlic, pepper. Put in the seasoning ball.

Step 5: put the seasoning ball into the pressure cooker, add some boiling water, and the water is slightly higher than the meat. Add proper amount of soy sauce, oil consumption, fish sauce, 1 small piece of brown sugar (no more than 5g) and bring to a boil

Step 6: after the water boils, taste the taste of the soup. If the taste is not enough, adjust it with soy sauce and oil consumption, and then add a small spoonful of white vinegar (I think this is the finishing touch of the meat).

Step 7: put a small spoonful of full flavored comprehensive seasoning, cover the pressure cooker (without pressure), simmer for about 15 minutes, and then press for about 15 minutes according to the meat condition.

Step 8: after the pressure cooker gas, the meat out of the pot ~!!! It doesn't smell good~~

Step 9: heat the baiji bun and cut it from the middle to four fifths. Take the right amount of meat, add some coriander, chop and put it into the bun.

Step 10: great success ~!!

Step 11: divide the dough into 10 equal parts and round it.

Step 12: roll the dough flat with a dough stick.

Step 13: roll up the dough and shape it into strips with sharp ends.

Step 14: roll the strip flat and roll it up.

Step 15: roll the medicine, flatten it from the top with your palm, preheat it with the electric cake pan, and prepare to cook it.

Step 16: put the pancake into the electric pancake pan, heat the upper and lower layers at the same time, open it by yourself in the middle, and don't paste it.

Step 17: both sides are scorched. After pressing, the bun is no longer deformed, so it's ready to be baked.

Step 18: cool and store in a fresh-keeping bag. Heat the cake in a electric pan before eating.

Materials required:

Meat with wax sauce: moderate

Pork: 1000g

Baijimo: right amount

Medium gluten flour: 400g

Milk: 225g

Sugar: 30g

Yeast: 4.5g

Alkali noodles: 1.5g

Salt: right amount

Ginger: moderate

Garlic: right amount

Soy sauce: moderate

Star anise: 1

Caokuo: 1

White pepper: right amount

Zanthoxylum bungeanum: right amount

Scallion: right amount

Pepper: right amount

Weimanxiang compound seasoning: appropriate amount

White vinegar: 1 teaspoon

Brown sugar: right amount

Fish sauce: moderate

Note: it's exciting to write such a long recipe for the first time ~ ~ there are also some small experiences about this work: 1. This Baiji steamed bun was made by me the day before, and the next day I came back from work. I was in a hurry, so I used a pressure cooker to stew the meat. If I have enough time, I suggest that I should stew it slowly in a small pot until the meat is soft and rotten. 2. The spices and seasonings used are usually common. If there is no brown sugar, you can put white sugar instead. The white pepper must be patted first to taste. If you don't like pepper, you can leave it alone. 3. This time, I suddenly put white vinegar in the meat. I think it's the finishing touch. The meat is not so greasy and refreshing. But don't add too much. A small spoon is enough. 4. That flavorful seasoning was given by me when I bought betaI kitchen. It's useless. I just took it out to try this time. If I don't have it, I can ignore this seasoning.

Production difficulty: ordinary

Process: brine

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Rou Jia Mo Zi Chuang La Zhi Rou Wei Dao Yi Wai De Hao Gen Ben Ting Bu Xia Lai