Laotongguan rougamo(lao tong guan rou jia mo )

Laotongguan rougamo

Introduction:

"There are many kinds of rougamo in Shaanxi, such as Baiji pancake, Lazhi rougamo, Huimin Street's LanNiu rougamo, Qishan saozi rougamo, and so on. Today I will talk about another kind of unique rougamo in Shaanxi, laotongguan rougamo."

Production steps:

Step 1: prepare the pork. Soak the pork in cold water for more than 2 hours. It's better to change the water several times to soak the blood out of the meat.

Step 2: prepare onion and ginger, cut ginger and onion into sections and slice ginger

Step 3: prepare the bag, 2 pieces of fragrant leaves, 2 pieces of star anise, 1 piece of cinnamon, 15 pieces of prickly ash, 2 pieces of tangerine peel, 1 piece of tsaokuo and 4 pieces of clove.

Step 4: cut the pork into large pieces and put it into the pot. Pour in the fresh water without meat. Blanch the water to remove the foam and cook for about 3 minutes. Take out the meat and pour out the water.

Step 5: pour water into the pot again, add the blanched pork, bring to a boil, add seasoning bag, add a small bowl of old soup and simmer for 2 hours.

Step 6: the cooked meat is super fragrant and crisp.

Step 7: let the stewed meat cool a little and chop it into minced meat with a knife

Step 8: collect the oil when cooking meat.

Step 9: prepare the flour. Put the flour into the basin, put in the dry yeast, edible alkali, pour in water, stir with chopsticks into snowflake like flocs; knead with hands into smooth dough, cover the dough with plastic film and ferment in a warm place, do not completely transparent, just a little bit of hair.

Step 10: knead the dough and divide it into the same size. Take one of the ingredients and rub it into a long paste. Flatten the palm slightly, and then roll the long strip with a rolling pin.

Step 11: spread the collected cooking oil on the dough evenly.

Step 12: roll up the oiled dough from the top.

Step 13: roll the dough to the last 50 cm, and cut the dough into thin strips with your fingers.

Step 14: roll up the final strip.

Step 15: divide the rolled noodles into equal parts by hand. (be sure to cut with your hands, not with a knife)

Step 16: then put the separated tablets on the chopping board vertically, press them flat by hand, and roll them into a small round cake with a rolling pin.

Step 17: brush a little oil on the pan, put the rolled small round cake into the pan, and then turn one side over a small fire to color, or turn the other side over a small fire to color, so that the cake will be baked well.

Step 18: cut the bun from the middle with a knife, don't cut it off.

Step 19: put the cut meat into the baked cake, and the delicious rougamo will be fine.

Materials required:

Pork: 500g

Flour: 300g

Old soup: 1 bowl

Scallion: 1

Ginger: 1 yuan

Fragrant leaves: 2 pieces

Cloves: 4

Star anise: 2

Zanthoxylum: 15

Cinnamon: 1 Section

Caokuo: 1 piece

Tangerine peel: 2 pieces

Soy sauce: 2 tbsp

Soy sauce: 1 tbsp

Rock sugar: 1 tbsp

Cooking wine: 2 tbsp

Salt: right amount

Yeast: 3 G

Edible soda noodles: 2G

Note: 1, generally speaking, each kilogram of raw meat can produce 6-7 liang of meat, according to the meat fat and thin and cooked soft and hard slightly different, lean meat cooked hard, meat rate is high. 2. Add flour and alkali to the dough. In summer, the dough will grow quickly. Pay attention not to make too much at a time. The cake baked with the dough will turn sour. If you add too much alkali, the cake will turn yellow. If you knead it unevenly, the cake will turn bitter. 3. The flavor of rougamo is fresh, fragrant and dry. It can be used with soup, porridge (red beans, black rice), laver, vermicelli soup, powder soup, sheep's blood, etc. 4. The main difference between laotongguan rougamo and other rougamo is the baking of the pancakes. The pancakes of laotongguan rougamo are filled with the oil collected during cooking, and the pancakes are very crisp.

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Lao Tong Guan Rou Jia Mo