Chinese Food
Xi'an preserved meat bun
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I'm very lucky to get the trial opportunity of Liren electric cake Dang. Thank you or not. I am from Xi'an. Living in Jinan. Making this rougamo is a kind of missing for my hometown. I dare not add the word authentic in front of rougamo. I see the cover of authentic Xi'an rougamo in the street of this foreign country every day. I am not of this authentic level. I also respect the real authentic Xi'an rougamo. Meat in Xi'an
Cooking ingredients
Cooking Steps
Step1:Soak streaky pork and spareribs in cold water for 1 hour. Remove peculiar smell with clear blood water. The officer asked. What's the marinated meat and ribs for? It's very simple. For the smell of bone.
Step2:Prepare the seasoning as shown in the figure. These seasonings are common in supermarkets. They are easy to buy. It needs to be stated that the condiments should not be complete. No more requirements. Star anise, cinnamon, scallion, ginger and fennel must be available. Clove has a unique fragrance. But never more. Two is enough. Don't put garlic. Put the seasoning in the gauze bag. The gauze bag should not be tightly wrapped. Make sure to leave enough space for the taste to come out. Like pepper children's shoes can put some. Wheat straw in feeding baby. Can't eat pepper.
Step3:It's the best way to make the marinated meat red and bright. Stir fry the sugar with a small fire. Turn the white sugar from bubbling to bubbling. Cook in a tablespoon of boiling water (be careful of splashing. It's very hot). If the sugar is amber, it's success.
Step4:Don't change the knife and chop to blanch. Wait until the water is clear. Boil for about 5 minutes. Remove the meat and chop. Filter the soup in the pot. Keep the original soup. Cook the meat again. Pour in the sugar color. Put in the material bag. Transfer in 1 tbsp of old soy sauce for color mixing. 3 tbsp of raw soy sauce. 2 tbsp of oil consumption. Add in 3 tbsp of sugar and salt. The amount of salt can be larger. The meat is eaten in a pinch. Don't cut the streaky pork. Cook it whole. Because we are stewed pork, not soup. After a long time of stewing, the meat taste will be lost.
Step5:The soup in the pot should be enough. Don't add water in the middle of the pot. As shown in the figure, cover the pot with a rag. If there are pores on the pot cover, also block them. This way, the meat flavor can be preserved to the greatest extent (TIPS). After boiling for 5 minutes, turn off the heat to the minimum and let the soup roll slightly. Stew for at least 2 hours.
Step6:When the meat is ready to stew, we'll bake the pancakes. The name of the Western Shaanxi people is damio. The new Baiji bun with meat is the most fragrant. Add 2G of yeast, 30g of lard (edible oil is OK, but it needs to be cooked and cooled). Add 2G of edible alkali into the water of the dough. Add four or two water to one kilogram of flour and make the dough. The dough is a little harder than the dumpling flour and a little softer than the hand-made flour. Dough for 30 minutes. Soft again. The alkaline water makes Baiji bread have unique fragrance. The lard makes the baked Baiji bread crisp
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Cooking tips:Don't worry if it's delicious. You can marinate more meat. If you can't eat it, put it in the refrigerator. You can take it as you like. There are skills in making delicious dishes.
