Chinese Food
How to make delicious rougamo
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Rougamo is a kind of Xi'an rougamo. It originated from the ancient city of Xi'an. It has a history of 2000 years. Its name also comes from ancient Chinese, that is, meat is sandwiched in the bun . It's made of bacon and bagimoto. The rougamo is a combination of the meat in the sauce and the baiji bread. They serve as a foil to each other and bring their taste to the extreme. Crispy bun with fragrant meat. Endless aftertaste. The long history of rougamo has won good reputation. It has won the favor of several generations of customers, and has an uncountable consumer group. Now I'll explain the seasoning formula of rougamo in detail
Cooking ingredients
Cooking Steps
Step1:Wash the bittern and put it into the material box tightly.
Step2:Boil in a clear water pot for 5 minutes. Remove the bitterness of the brin
Step3:Put the pot on the fire and add enough water to boil. Put the meat into the pot to remove the blood foam.
Step4:Add enough water to the pot. Put in the brine, 3 tablespoons of raw soy sauce and 3 tablespoons of old soy sauce and bring to a boil. Put in the meat and boil.
Step5:5. Skim off the froth with a spoon and turn to medium and small fire for stewing.
Step6:Stew until the meat is soft and rotten. Add some salt and cook for 10 minutes.
Step7:The marinated meat is chopped with the cut peppers and cilantro.
Step8:The baked bun cuts across the inside of the bun. Don't cut it off; put the minced meat into the cake. Spoon some marinated meat soup and pour it on the meat. It can be eaten.
Cooking tips:1. Remove the dregs of the old soup after each use to prevent the bottom from being pasted. Cook it together once a day to prevent the sourness. 2. When making the roujiamo brand, guanxiangxing must have the skill to make the dishes with the minimum heat.
