Stir fried rougamo with cumin(zi ran chao rou jia mo )

Stir fried rougamo with cumin

Introduction:

"When it comes to rougamo, people think of meat with wax sauce. In fact, there is another popular steamed bun in Xi'an: cumin fried rougamo. I'm not from Xi'an. I listen to my friends. Today, I'm going to sell it now. Please correct me. 1. The first thing to make rougamo is to make Baiji bun. I searched on the Internet and found that there are basically two ways of doing it. The mainstream is whole fermentation, and a few are semi fermentation. The steamed buns with full fermentation are noisy and soft, but the steamed buns I ate in Xi'an are very biting, so I chose the semi fermentation method. 2. Cumin, of course, is best for beef. But when there is beef in wood, it's not bad to use pork. It tastes good, but beef is better. The practice of the two kinds of meat is the same, you can choose by yourself. "

Production steps:

Step 1: melt the yeast in warm water and let it stand for a while.

Step 2: pour the yeast water into the flour, stir with chopsticks to form a small ball, and knead the small ball into a large ball by hand.

Step 3: dissolve the edible soda with clean water, dip the soda with hands, knead the soda into the dough, and repeat. Knead for 15 minutes to make the dough elastic.

Step 4: knead the smooth dough, cover it with plastic wrap and wake up for 10 minutes.

Step 5: divide the dough into small dosage forms of about 80g.

Step 6: rub the mixture into two sharp ends and thick strips in the middle.

Step 7: roll into thin slices with a rolling pin.

Step 8: roll from one end and press the end under the roll.

Step 9: erect and flatten the roll.

Step 10: roll into a round cake of suitable size.

Step 11: put the cake into the pan and cook for 8 minutes.

Step 12: baked bun.

Step 13: shred pork, green pepper, onion, ginger, millet, and set aside. Marinate pork shreds with starch, cumin powder, cooking wine and cooking oil for 20 minutes.

Step 14: when the oil is warm in the pan, add the marinated shredded meat, stir fry until discolored, add a small amount of soy sauce, stir well, and set aside.

Step 15: heat the oil in the pan, add onion, ginger and spicy millet and saute until fragrant.

Step 16: stir fry green pepper until discolored, add salt.

Step 17: stir fry the shredded meat, add cumin powder and chili powder, and stir well.

Step 18: cut the steamed bun horizontally with a clean knife, with 1-2 inside connections on the side. Put on the meat. Let's go.

Materials required:

Flour: 200g

Warm water: 120g

Yeast: 2G

Edible alkali: 1g

Pork: 200g

Green pepper: 2

Scallion: right amount

Ginger: right amount

Spicy millet: moderate

Starch: appropriate amount

Oil: right amount

Cumin powder: right amount

Chili powder: appropriate amount

Salt: right amount

Soy sauce: right amount

Note: Baiji steamed bun: 1. Adding edible alkali can make the skin of steamed bun more crispy. 2. It's best to cook the steamed bun in a pan over low heat. My family only has an induction cooker and has to fry vegetables, so I chose pancake pan. The pancake can't control the heat. The color of the steamed bun is dark, but the taste is not affected. 3. As soon as possible out of the steamed bread to eat, a long time will affect the crispness. So it's best to cook and cook at the same time. Stir fried meat with cumin: 1. Add cumin powder when marinating meat, which can make the cumin flavor of meat stronger. 2. Finally, when frying the meat, the speed of seasoning must be fast, otherwise it will affect the tenderness of the meat.

Production difficulty: ordinary

Craft: Skills

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Zi Ran Chao Rou Jia Mo