Chinese Food
Rougamo loved by everyone
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The popular rougamo is shining on the stage. It's not very annoying to be able to eat the hot rougamo just out of the oven in the morning. I'm from the south, but I prefer northern pasta. Rougamo is definitely one of my favorites. I've eaten many kinds of rougamo. In my heart, the best rougamo to eat should be like this - it's a bit crispy when biting on the outside. What's inside should be soft and full of gravy. The meat in the membrane juice is imported and melted. It can't be dried wood. The rougamo must be baked now to be delicious. As soon as it comes out, it will be mixed with marinated meat. It will not be delicious after a long time. In some shops, the noodles are too hairy. Or it is not baked now. It tastes a bit like a steamed bread with meat. Today, the recipe of this steamed bun is close to my favorite taste. Add some low gluten flour to make the cake taste better. Put some cooking oil steamed bun on the outside to make it crispy and soft inside. It will not be hard if it is cold. It's more important to make a good steamed bun than meat, because it's hard to make meat
Cooking ingredients
Cooking Steps
Step1:First, make the meat in wax sauce - immerse the pork in cold water for more than 2 hours, It's better to change the water twice in the middle. In this way, the bruises in the meat will be soaked out. All the above materials except the meat will be boiled with proper amount of water for 10 minutes. Put the soaked streaky meat in. Marinate for 12 hours in a small fire. Turn off the fire until the meat is particularly rotten. Don't fish it out in a hurry. Soak the meat in the marinade directly. Take it out when necessary.
Step2:Baijimo's method - put the flour into the basin, add yeast powder, baking powder, edible alkali and salad oil; add water and stir it with chopsticks to make snowflake like dough; knead it with hands to make a smooth dough (the dough should be a little harder); cover it for 10 minutes to wake up (Baimo is a semi fermented dough. It doesn't need to be twice as large
Step3:After 10 minutes, divide the dough into 4 parts. Then rub it into 20 cm long strips. Wrap the plastic wrap and relax for 10 minutes. Oven appointment 200 degree
Step4:Take one of them and continue to roll it into thin strips. Then press it flat with your hands. Then roll it thin with a rolling pin to form a patch
Step5:Fold the flat strip in hal
Step6:Fold it in half. Roll it up from the top. Roll it into a cylinde
Step7:The final finish is at the bottom of the roll.
Step8:Roll with a rolling pin to a thickness of 0.8cm. A round cake about 10 cm in diameter. Make several others as wel
Step9:When the frying pan is heated, do not put oil in it. Put the rolled cake into the pan and cover it with the lid. On a low heat, color it on one side and then turn it over or cover it. On a low heat, color it. Bake it in the preheated oven for 78 minutes, and the cake will be baked. (if there is no oven, you can use the pan to bake it directly
Step10:The final assembly - use a knife to cut the baiji bun from the middle. Cut 50g of meat in the sauce and fill it into Baiji bun. It's finished. Enjoy it.
Cooking tips:There are skills in making delicious dishes.
