Shaanxi rougamo(shan xi rou jia mo )

Shaanxi rougamo

Introduction:

"It was in the 1980s that I fell in love with rougamo. At that time, it was a student's time. There was only 30 cents for rougamo in Shaanxi. For students, it was both appetizing and beneficial. But although it's very cheap, it's not something you can eat every day. That's to say, you only buy one when you are greedy. Later, when I got married, I began to learn how to do it by myself. Later, it became my reserved food. Because I love to make stewed meat, it's very convenient to eat rougamo. In the past, my family and friends loved to come to my house to eat this. Three or five friends can kill more than ten cakes, but now they seldom invite friends to eat. After all, they have to be busy for a long time. Now when they get together, they usually don't eat at home unless they are special guests. They are all hotel entertainers. It's so easy. Nowadays, when I eat rougamo at home, I will only do it if my loved one says that I want to eat it. Other people don't have such a good taste. "

Production steps:

Step 1: mix 70 grams of water with rice wine, add 100 grams of flour and paste, keep warm and ferment until the paste is completely fermented and looks like a honeycomb

Step 2: add all the remaining flour, add a gram of alkaline flour, and make a relatively hard and smooth dough. This time, do not let the flour rise again. It can be cooked for 30 minutes (if it is hot, it can be cooked for 10 minutes), because baijimo used in rougamo pays attention to semi hair flour

Step 3: divide the dough into about 80 grams

Step 4: "growth film"

Step 5: roll up from one end and press one side of the end at the bottom

Step 6: flatten the dough and roll it into a circle

Step 7: flatten the dough and roll it into a circle

Step 8: put it into a pan, press the middle part down and cover it

Step 9: turn over after one side is baked, and reserve after two sides are baked.

Step 10: pot stewed meat

Step 11: take out a piece and add green pepper

Step 12: add a green pepper and chop

Step 13: cut the cake in the middle

Step 14: just clip the meat in. Because there is ready-made stewed meat at home, I don't have the process of making stewed meat. I can refer to my previous posts on stewed meat. I will write down the process of making stewed meat next time.

Materials required:

Flour: 400g

Rice wine: 100g

Marinated meat: 300g

Green pepper: 3

Alkali noodles: 1g

Note: when the dough cake is just put into the pan, press the middle with your hand. This kind of cake is porcelain solid and easy to cut. However, the double-sided frying pan I use today has stripes inside, which is not very convenient. So I just press it lightly. If you use a flat pan or electric pan, you should press it slightly, so that there is obvious depression in the middle. In addition, we need to add a little alkali noodles to make the dough more fragrant.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: spiced

Chinese PinYin : Shan Xi Rou Jia Mo