Chinese Food
Money losing rougamo
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Every time I buy rougamo outside, I hope the boss shakes his hands. Give me more juice and meat. However, I still eat half of it every time. There is no meat left. There is only half of the white bun left... I can't help it. I will make it at home myself. As a Cantonese foodie, I have to admit that I didn't have the experience of eating rougamo + iceberg since I was a child. But I had the experience of buying rougamo as breakfast for a few years. I think that being rich in meat and juice is a delicious rougamo; crispy white bun is mixed with the meat with oil leakage, fat but not greasy. It's refreshing after biting the meat and splashing the juice. Add some fresh and spicy pepper. The taste is fuller Yes. Although the authentic rougamo has no pepper, it's made at home. You can put whatever you like
Cooking ingredients
Cooking Steps
Step1:Ingredients for pork with wax sauce - streaky pork, ginger, rock sugar, scallion, star anise, cinnamon, fragrant leaves, prickly ash, grass and fruit, salt, raw soy sauce, old soy sauce, dried pepper, millet pepper, Gaotang, flower carving; the fatter the streaky pork, the better. Everyone knows that fat meat is the soul of pork with wax sauce; it's just good to use pork with soil. It's 8-2 carats fat and thin; hot soup without boiled water. Millet pepper can be replaced by red pepper.
Step2:First cut the streaky pork into several large pieces. Soak for 1 hour. Soak the blood water of the meat. Take out and drain the water for standby; slice ginger and cut scallion into sections.
Step3:Heat up the pan and fry the pork over medium hea
Step4:Then scoop out the ice sugar and stir fry it over low heat to make it brown.
Step5:Then pour the spiced pork back into the pot. Stir fry the big ingredients together. Stir fry the flavor.
Step6:Add the soup with a little amount of meat. Season with a little salt, raw soy sauce, old soy sauce and flower carving. Boil in high heat and simmer in low heat for 3 hours.
Step7:Baimo is made of 500g medium gluten flour, 7g yeast, 270g warm water, 3G salt and lard. According to my ratio, it can be made into about 6 steamed buns. Lard can be replaced by ordinary oil. However, I think the steamed buns are fragrant with lard.
Step8:First, take a bowl and mix 500g flour, 7g yeast, 270g warm water and 3G salt into floccules
Step9:Add a little lard and knead it into dough. Cover the bun and put it in a warm place to ferment for about 1 hour.
Step10:After the dough is fermented, knead the long strips and cut them evenly
Step11:Then roll it out in tongue shape, fold it in half, roll a snake cake, and press it into a cake shape.
Step12:Finally, put the bun on the pan. Heat each side for 10 minutes.
Step13:Rougamo method - finally, we need rougamo. Chop up the bacon, pepper and coriander. Add some sauce on the way to chop. Put it into the white bun. Pour in the sauce as much as you want. HMM. You can eat it.
Step14:To eat rougamo, you have to go with soda. Coke without ice peak. Sash without coke. In short, one mouthful of soda and one mouthful of rougamo will satisfy you.
Step15:Don
Cooking tips:1. The seasoning of the meat in the sauce. You can add it in a small amount first. Add a little and taste it. 2. If you think it's too much trouble to make pancakes, just use the oven. 3. Why should Baimo be refueled? Because it will be crispy. There are skills in making delicious dishes.
