Chinese Food
Baijimo for breakfast
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Baijimo is a famous delicacy in the north of China. Many people eat it for breakfast. The Western Shaanxi people put the meat in the baijimo to make the famous meat in Shaanxi. Our Baiji bread is thinner than Shaanxi's rougamo. What I want to do today is that a lot of people here eat it every morning. It's similar to Shaanxi's rougamo. In fact, we buy Baiji bread outside now. In order to adapt to the different needs of consumers, we will put all kinds of food that can be added in Baiji bread. For example, La Zhi meat, spicy green pepper, brine egg, lettuce Leaves, hot sticks and so on. As long as you need to sell baijimo, you dare to add it. Shaanxi's steamed bun with preserved meat is a single one with preserved meat. Our Baiji bun can be filled with all kinds of stuffing. But they are collectively called Baiji bun. So in the morning, if you say hello, what do you want to eat? Answer baijimo. This is a general term. If you help others buy baijimo for breakfast, you will ask what is in it
Cooking ingredients
Cooking Steps
Step1:First of all, I'll talk about stew spices. I usually use fragrant leaves, star anise, prickly ash, Angelica dahurica and so on for stew. Each family has different acceptances of spices. So I don't push the ingredients of my family. But the main ingredients are these. (some people can buy thirteen spices online if they don't match stew spices. After all, they eat them at home. They are not sold in a century old shop) they can use them in advance Put it in the spice box for later use. Cut pork ribs with skin into 1015cm square pieces. Cut onion, ginger and garlic for standby. In the pot, pour oil and cool oil into the ice sugar. Stir fry the sugar slowly over a low heat. Observe that the ice sugar melts into a big bubble. It turns into a small bubble. Put the pork into the pot as soon as it is colored. Stir quickly to make the meat covered with sugar color. At this time, pour the raw and old soy sauce into the pot. The purpose is to color and improve the fragrance. Pour the pork with sugar color into the rice cooker. Add the water volume of the meat. Onion, ginger, garlic, spice box. Cooking wine (if there is no cooking wine, you can put white wine) and vinegar into the electric cooker or pressure cooker. The electric cooker stews the meat with the stew stall. If you use the pressure cooker to stew and open the pot, turn the small fire to stew for 20 minute
Step2:Then fish out the meat for later us
Step3:In the iron pot, put the stewed meat soup. It's about two bowls. It's ok if it's a little bit more or less. Pour the sweet noodle sauce into the broth. Stir well and boil the broth over high heat
Step4:Put the meat in the soup and cover it with the lid. Collect the soup over medium and low heat. When the soup becomes thick, the marinated meat will be ready.
Step5:Take a small amount of warm water of total water and put it with yeast first. Let yeast dissolve by itself for 5 minutes without stirring. The best temperature is about 30 ℃. If the temperature is too high, yeast will be directly scalded to death. Pour flour and other raw materials into the basin. Then slowly add the yeast solution which is self-healing. Then gradually add the rest of warm water. Synthesize a smooth dough. Cover the plastic film and wake up for 15 minutes in summer. Wake up for half an hour in winter. This time depends on the actual temperature. All I give are reference times. It is mainly to see the state of the last wake up. Remember that half of the hair is not all Hair status.
Step6:When the dough is ready, it is divided into flour preparations according to 75100g. What I do this time is 75g each. After the dough is rounded, it is rubbed into water drops
Step7:Use a rolling pin to roll the top of the water drop lon
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Cooking tips:Cooking wine (or liquor) and vinegar are deodorized when stewing meat. Be sure to put them. Onion, ginger, garlic and spices. You can fry them with oil when they are sugar colored. Then the fragrance will be better stimulated. Baijimo stresses better meat and other steamed bread than meat and other steamed bread. It means that the meat is cut and chopped well. When the steamed bread is out of the oven, it immediately takes advantage of the heat to mix the meat. In this way, the meat is fragrant, the steamed bread is crispy, and the flesh is soft. It doesn't need to add soup or oil. This bun can be made in advance. The next morning, open the oven and bake for 5 minutes without preheating 150 degrees in advance. The stewed meat is heated in the pot with soup. The rest can be made according to the latest bun process. The taste is the same as that of the day. When marinated meat, you can peel the boiled eggs and put them into the marinated meat soup to marinate together. When eating the steamed bun, you can also add the marinated eggs. The taste will be better and the taste will be richer. Of course, you can also add some vegetables such as lettuce. I'm 40
