Three color rougamo: different regional characteristics(san se rou jia mo bu yi yang de di yu te se fu kong xin mo bing zuo fa )

Three color rougamo: different regional characteristics

Introduction:

"Rougamo is a famous snack in Shaanxi. We are from Shandong. The rougamo here is different from that in Shaanxi. I remember when I went to Xi'an in May this year, I ate the rougamo from the franchise store there. I really can't eat it. Although their meat is very fragrant, it's really rougamo. There are only rougamo and meat in our rougamo. We usually add wood in it Yes, I can add coriander to coriander and lettuce according to my own taste. I seldom eat the rougamo outside. I can say I don't eat it because my stomach is very strange. As long as the rougamo outside is not cooked or the cake is not good, my stomach is very sour. So I usually make rougamo at home. It's not only clean and hygienic, but the meat is also good meat and tastes good. What's more, it's steamed bread. What I cook is hollow after it's cut. I can put a lot of meat and fungus in it. It's really thin skin and a lot of stuffing. Later, there will be detailed steps to share how to make hollow pancakes and how to make rougamo stewed meat. I made three kinds of pancakes this time. I can choose any one I like. They are ordinary white flour bun, corn flour bun and black rice flour bun

Production steps:

Step 1: soak black fungus into hair

Step 2: mix the flour first, turn the yeast in warm water, and prepare flour, one portion of flour, one portion of black rice flour, one portion of corn flour

Step 3: mix them into smooth dough, cover them with plastic film or cover them and ferment them twice as large

Step 4: mix the corn dough and black rice dough

Step 5: when fermenting noodles, come to stew and cut the streaky pork with skin into thin slices, because the thin slices are easy to taste and cook, and the black fungus is soaked for standby

Step 6: prepare the stewed meat. It doesn't matter if there is no old soup. Stew with stewed meat, ginger, scallion, rock sugar, brine, soy sauce and so on. After stewing, leave the soup and filter it. Next time, you can make the old soup

Step 7: put all the stew ingredients in the material box, and see what's in the stew ingredients. I added nutmeg, fragrant leaves, star anise, ginger slices and green onions, and then there was old soup. I set the fire to stew. Because I put water on it, I added soy sauce and brine

Step 8: stew until the meat is cooked. Turn off the heat and let the meat soak in it. At this time, the noodles are ready for steamed bread

Step 9: prepare the raw materials: corn oil, a brush, flour

Step 10: then take out the dough, knead it on the chopping board, and cut it into proper size

Step 11: take a piece, round it, flatten it, and roll it into a round dough with thick middle and thin sides

Step 12: dip the oil with a brush and brush the middle part of the dough, leaving only a little edge

Step 13: then wrap the dough like a bun. I took a picture of the one that didn't finish. That's the way to wrap it

Step 14: wrapped dough

Step 15: turn the wrapped dough upside down, that is, the one with the pattern folded face down

Step 16: press it with your hand and flatten it with a rolling pin

Step 17: then preheat the electric cake pan, don't put oil on it, just put the steamed bun on it

Step 18: turn it over and cook it until there is fire on both sides

Step 19: prepare corn noodles and black rice noodles in turn, prepare the materials for rougamo, stewed meat, lettuce and coriander

Step 20: cut the bun with a knife. Look, it's obviously hollow inside. You can have more delicious food

Step 21: steamed bread with white flour

Step 22: corn flour steamed bun

Step 23: hollow steamed bun with black rice noodles

Step 24: Chop black fungus and meat

Step 25: Chop green peppers if you eat chili peppers, add coriander if you don't eat chili peppers, and chop with soup

Step 26: then put a piece of lettuce on the cut bun

Step 27: put the mixture of meat and coriander on it

Step 28: white flour, corn flour, black rice flour, which to eat which to eat, more meat

Step 29: I don't know how to choose. Eat one by one

Step 30: close up of rougamo with white flour

Step 31: close up of corn flour rougamo

Step 32: after stewing the soup, filter it and put it in the refrigerator. It's the old soup. Use it again next time

Step 33: This is the rougamo I used to make

Step 34: put in what you want

Materials required:

Flour: right amount

Corn flour: right amount

Black rice noodles: right amount

Streaky pork with skin: moderate amount

Auricularia auricula: right amount

Lettuce: moderate

Yeast powder: right amount

Warm water: moderate

Old soup: right amount

Scallion: right amount

Ginger: right amount

Coriander: moderate

Marinade: right amount

Soy sauce: right amount

Cooking wine: moderate

Stew: right amount

Corn oil: right amount

Note: Note: the middle of the dough brush oil can be baked out of the hollow bun, when the pancake do not put oil, direct discharge pancake pan on the line, there is no electric pancake pan is the same, when the stew cut thin, good cooked good taste, there is no old soup, you can add stew material, water, rock sugar, brine, soy sauce, onion, ginger, cooking wine stewed with stewed meat soup, filter, Cool, put the refrigerator, is the old soup, next time can also use

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : San Se Rou Jia Mo Bu Yi Yang De Di Yu Te Se Fu Kong Xin Mo Bing Zuo Fa