Do you like Xi'an rougamo? (the most authentic way to collect)(xi an la zhi rou jia mo ma zui zhi de ni shou cang de zheng zong zuo fa )

Do you like Xi'an rougamo? (the most authentic way to collect)

Introduction:

"I believe when you mention Xi'an cuisine, the first thing you think of is" rougamo "," mutton bubble bun "and" Liangpi ". As the representative Xi'an snacks," rougamo "must be popular all over the country. But did you have authentic rougamo? Is it really delicious rougamo? That may not be. Even in Xi'an, you may not be able to eat authentic rougamo. I made rougamo once before, but because the photos are so bad, I'll do it again today. Let's give a good introduction to the authentic rougamo in Xi'an. First, let's talk about my views on rougamo. As a native of Xi'an, rougamo grew up as a snack. I remember when I was a child, I used to eat rougamo for five or two yuan, and my mother bought me one in the morning My mouth is full of oil. Besides delicious food, I have good memories. In this era of soaring prices, rougamo is not a common food in Xi'an. It's 6 yuan cheaper and 10 yuan more expensive. It's hard for Xi'an people to accept this price. It's a common snack, but it's a bit of "luxury". Price is one aspect, the key is "quality". Although there are many shops now, there are not many good rougamo shops. Rougamo shops in Xi'an are as full as mutton steamed buns. However, in my personal opinion, there are no more than five good rougamo shops. Here I recommend some foreign friends to come to Xi'an to have a try [Qinyu rougamo, Ziwu Road, Zhangji rougamo head office, Cuihua Road, Wangkui's rougamo Steamed bun (I haven't eaten it for a long time, it's good)] let's go to Baidu. Once at Dayan Pagoda at noon, it was just time for dinner. There was a "XX authentic rougamo with wax sauce" nearby. There were a lot of people in it, so I went in and asked for a bowl of rice bran and a rougamo. I told my boss that I wanted a "skinny" (that is, lean meat and pig skin) sandwich. The boss said no, I could not bear it. Before the bun was put in front of me, I knew I couldn't do it. The bun didn't reach the authentic "iron" standard Circle tiger back chrysanthemum flower heart ", thought:" pay attention to eat, maybe the taste is OK. " But one bite down, I was completely disappointed, and then eat cold skin {too bad} I was silent. Is this the so-called authentic Shaanxi rougamo? Isn't this a pit father? In fact, there are many kinds of rougamo in Shaanxi Province, and the rougamo with wax sauce is just another kind, such as laniu rougamo, saozi rougamo, laotongguan rougamo, cumin fried rougamo and so on. I also see many friends making rougamo in our food world. It's very good, really, but it's not "Shannxi rougamo". It can only be called rougamo or Shaobing rougamo. Even if they do it, it's not very authentic. I think for a long time, summed up in Xi'an rougamo do not have the following reasons: 1, the reasons for steamed bread. Steamed bread is not good. It's called "Da Mo" in Shaanxi Province, that is, it's not good at making steamed bread. It doesn't reach the level of iron fist, tiger's back and chrysanthemum's heart. First, the level of the master who makes steamed bread is limited. Second, it's not authentic "Bai Ji Mo" at all. Second, it's meat. Because of the soaring prices, choosing good meat has become the key, but now it's good to use pork. Some of them add other kinds of meat, and the cooking materials are not right. Some of the meat at home is really tasteless and not fragrant. It takes a pot of soup to cook meat. For decades and hundreds of years, the meat I cooked is not the best, but it's much better than the meat in more than half of the rougamo shops on the street. Let's start: let's make a statement in advance. My rougamo is not very good, but it is relatively authentic. If you want to achieve absolute authenticity, I can't do it at home, but according to my method, you can taste "rougamo with wax sauce" at home, and you won't come to Xi'an, even if you eat it several times in Xi'an It's better to make a "relatively authentic" rougamo at home. It's just meat and steamed bun, both of which are very important. "

Production steps:

Step 1: prepare raw materials

Step 2: soak the meat 8 hours in advance. If you don't have time, you don't need to soak it

Step 3: a pot of old stewed soup, some years, there are more than ten times of stewed meat, which is the key. If not, you can use 50g of raw soy sauce, 20g of oyster sauce, 20g of old soy sauce, a small spoon of five spice powder, salt and chicken essence to boil water instead

Step 4: material package: Cinnamon section, two star anise, two cloves, two Caogou, one Angelica dahurica, more than ten prickly ash, more than ten fennel, two fragrant sand, three fragrant leaves, two cardamom. I think it's better to be mixed

Step 5: pot into the meat, stewed soup, soy sauce, boiled water to boil

Step 6: get rid of the froth, because there is no impurity after running

Step 7: unload the bag,

Step 8: scallion ginger rock candy,

Step 9: add enough salt at a time. This one needs to be salty

The tenth step: look at the awesome meat.

Step 11: prepare the dough, add cold water and flour, add appropriate amount of edible alkali, harder than steamed bread flour, softer than rolled noodles

Step 12: wake up time should not be too long, basically open dough began to send up, there is movement on the line

Step 13: smooth the dough

Step 14: get off the machine and start to make authentic "baijimo". Today, I will explain the two methods

Step 15: knead into jujube and Hu shape

Step 16: rolling out

Step 17: roll up from top to bottom, with a sharp tip on the outside

Step 18: close at the bottom

Step 19: look at that

Step 20: press

Step 21: roll it into a bowl (professional spindle shaped rolling pin). If I don't have it, I use my hands to roll it into a bowl. 22、

Step 22: put the bottom of the bowl on without putting oil in the pan.

Step 23: after peeling the bottom of the bun, turn it into a burnt yellow and prepare to put it into the electric cake pan. Turn the bun over and flatten it. Put it in the electric cake pan and bake it until both sides are golden.

Step 24: introduce a volume method

Step 25: the rest are the same

Step 26: chop up the meat. For authentic and best rougamo, you don't need to add gravy to the meat, because the meat is naturally juicy, fat but not greasy, thin but not firewood. Now many rougamo shops pour a lot of gravy, which seems very good, but it's far from good.

Step 27: cut the bun and put the meat in it. Alas, it's too easy. Let's eat it. It's too awesome to eat meat.

Materials required:

Streaky pork: moderate

Flour: right amount

Soy sauce: moderate

Old style: moderate

Salt: right amount

Scallion: right amount

Rock sugar: right amount

All kinds of spice package: right amount

Edible alkali: appropriate amount

Chicken essence: appropriate amount

Ginger: right amount

Note: Tips: 1, stewed meat soup is the best old soup, so the aftertaste is good, authentic is a pot of meat, basically no water, are oil, at home do not so authentic (considerate). 2. It's important to make meat and salt, because there are also steamed buns. Besides, don't cut the meat into pieces and put it in the pot, so it will become braised meat. The whole piece of meat is cooked in this way, which is authentic. People's authentic meat is the whole fan of big meat, and they should try to make it bigger at home. 3. It's very important to make Baiji steamed bread dough soft and hard. It must not be too soft. It's harder than steamed bread dough. Only in this way can the steamed bread be crisp. 4. Remember not to wake up for too long, or the dough will not be crisp, it will not be authentic Baiji steamed bread, it will become dough cake. 5. Seeing that many people eat rougamo with spicy and coriander, I don't mean to slander you here. If you want to eat "authentic rougamo with wax sauce", don't add it. Of course, you can improve it at home according to your own taste, but some "rougamo shops" in other places, under the banner of "authentic Shaanxi rougamo with wax sauce", also add pepper and coriander, which is a little disrespectful of tradition, It's very chilling. 6. There are many ways to eat rougamo. At noon, it is usually served with cold skin or saozi noodles. In the morning, it is served with vermicelli soup or egg mash. In the afternoon, it is served with porridge and cold skin (a kind of soft drink in Xi'an). 7. Rougamo can be added with fat and lean, pure lean meat, or skinny (skin and lean meat). Of course, the most fragrant one is pure skin. You can try it at home. Outside, you can think where to add so many skin for you, ha ha... Fat and thin is a personal favorite. If you want to have a good time, you might as well try pure skin or skinny skin. This is a rare opportunity for you in an authentic rougamo shop...

Production difficulty: simple

Process: brine

Production time: several hours

Taste: spiced

Chinese PinYin : Xi An La Zhi Rou Jia Mo Ma Zui Zhi De Ni Shou Cang De Zheng Zong Zuo Fa