Chinese Food
Shaanxi laotongguan rougamo
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Rougamo is a special delicacy in Shaanxi. Friends who have eaten rougamo in Xi'an may find that how is the cake of rougamo in this shop different from that in that shop? In fact, there are some differences in the pancakes of rougamo in Xi'an stores. But it can be roughly divided into two types: one is Baiji cake, which is the cake with the heart of chrysanthemum on the back of tiger; the other is the cake with the heart of chrysanthemum on the back of tiger; the other is the cake at old Tongguan, which is soft in the outer coke, clear in the stripe and layered in the inner part. The biggest difference between the two kinds of pancakes is that they are crispy at old Tongguan. What I do today is the rougamo in laotongguan.
Cooking ingredients
Cooking Steps
Step1:Materials for marinated meat. Cut large meat into large pieces.
Step2:Pour the old marinade into the pot. Fill in the right amount of water. After the water temperature is hot, put the meat into the pot. Boil it over medium heat, and then skim off the froth.
Step3:Put in the big stuff and the ice sugar. Turn the small fire and simmer slowly. Wait until the meat is stewed to the eighth maturity. Scoop out a bowl of marinade in the pot to cool and freeze. Then add some salt into the pot and continue to stew until the meat is rotten.
Step4:Marinated meat.
Step5:Lard. Boil the oil first.
Step6:Clean the lard and cut it into small pieces.
Step7:Pour into the wok with a bowl of water. Bring to a boil over medium heat.
Step8:When the water in the pot has evaporated, turn the small fire to boil it slowly and stir it continuously.
Step9:When the oil in the pot comes out slowly, pour in the big stuff and boil it over a small fire.
Step10:After cooking, filter the oil residue with a filter screen.
Step11:Flour and water for pancakes.
Step12:Slowly pour the water into the flour. Mix the flour into floccules and knead it into a ball. Leave for 1 hour.
Step13:Divide the dough into small pieces, rub the remaining large pieces into long strips, roll them into thin pieces, and brush the boiled large oil on the rolled pieces. Roll it up after applying bulk oil. Roll it into long strips (thicker ones
Step14:Roll the small pieces of dough into thin slices, brush with oil, and use a knife to cut the middle of the dough into noodles. Both ends are continuous.
Step15:Then lay this one side on the board. Wrap the long rolled strip in the previous step with this thin piece of dough. (generally speaking, put on a coat for the rolled strip.) this is a circle of pastry on the outer layer of the last pancake.
Step16:Pull the dough into a dose.
Step17:Cross section of the dosage form.
Step18:Roll out the preparation and put it into the electric cake for burning.
Step19:Flowers on both sides.
Step20:Then move to a 180 degree oven and bake for three or four minutes.
Step21:Chop up the meat and put it into hot cakes. Spoon a small spoon of soup and pour it in.
Step22:Old Tongguan's Pancakes need to be hot to be crisp.
Cooking tips:Hint - the most authentic pancake of laotongguan roujiamo is baked in an open fire stove, but the conditions are limited, so it can only be replaced by an oven. If you don't have the old marinade, you can refer to my previous recipe for making meat. If you want to keep the old marinade, add more water when making the meat. Finally, scoop out a bowl. There are skills in making delicious dishes.
