Chinese Food
Making rougamo easily at home
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Write a general introduction to this dish or the story behind it
Cooking ingredients
Cooking Steps
Step1:Buy pork with skin and wash it. Control the water content. Cut into large pieces. Put them in the pot. Boil them with water. Skim off the froth. Add in the bulk (I bought it in the supermarket. It's delicious. If you don't have it, put some pepper, star anise, cinnamon, orange peel). Onion, ginger, garlic, soy sauce, salt, rock sugar a little. Stew for about half an hour. Stew the meat.
Step2:After stewing on a small fire, soak the meat in the soup for one night to taste. Put more salt in it, because it's not tasty. If there's not much salt, the meat may not be salty. Stir well in warm water and baking powder. Add flour and knead into dough. Place in a warm place to ferment. I didn't weigh the flour and water, just like steamed bread. My dough was kneaded the night before, so I didn't put it in a warm place. If you are like me, you can ferment at low temperature for a long time. Otherwise, it will ferment too much in a warm place. Take out the dough and knead it into a smooth dough. Knead more for a while. The harder the dough is, the more delicious it is. Pull the dough into the same size, knead it, roll it into a bowl size cake, and stick sesame seeds on both sides. It can also be omitted. Roll out the cake, put it in the baking tray and code it. Put it in the oven for secondary fermentation. I personally think the second fermentation will be more soft and delicious. But my husband thinks the drum is too high. It's not the same as the one sold outside. I think it's better to pay attention to the taste? Haha. You can do it according to your personal preference. The second fermentation is about 10 minutes. The cake can be heated and baked with a little drum. 220 degrees. 20 minutes or so. Turn over once in the middle. It's golden on both sides. If you don't have an oven, you can cook it in a pan. The same effect.
Step3:Remove the meat from the pot. Add the coriander and green pepper. Chop. Take a bun. Cut it in the middle with a knife. But be careful not to cut it. Make some broth from the pot, pour it on the meat, hoe it with the back of a knife and put it into the bun. A rougamo is finished.
Cooking tips:1. It's the same as the hardness of noodles and steamed bread. It's not suitable to be soft. 2. The meat should be cooked thoroughly. According to senior people, the worse the meat is cooked, the less greasy it is . I use a pressure cooker. But it's not covered. You have to watch it carefully. It's not delicious to cook in a pressure cooker. You don't need to cover the pressurized lid. Just cover it with an ordinary lid. 3. After cooking the meat, place it. Wait for the meat to taste. Put more salt than usual. The meat is not tasty. There are skills in making delicious dishes.
