Chinese Food
Steamed bun with preserved meat
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I remember when I was a child, when I was eating rougamo, it was still one piece and fifty-two pieces. In the morning, my mother bought a mouthful of oil to eat. Besides delicious food, there were also good memories. In this era of skyrocketing prices, rougamo is not a common delicacy in Xi'an. A rougamo is cheaper than 6 yuan and more expensive than 10 yuan. It's hard for Xi'an people to accept this price. It's a common snack, but it's a bit of luxury. Price is one aspect. The key is quality. Although there are many shops now, there are not many good rougamo shops. The rougamo shops are all over the streets in Xi'an as well as the mutton paomo shops, but the good ones are no more than five in my personal view. Here, I would like to recommend some friends from other places to Xi'an for a try Long time don't eat this is not bad)] everyone Baidu. I was in DaYanTa at noon. It was just time for dinner. I saw a XX authentic bacon in sauce beside it
Cooking ingredients
Cooking Steps
Step1:Prepare raw material
Step2:Soak the meat 8 hours in advance. If you don't have time, you don't need to soak it
Step3:A pot of marinated soup. There are more than ten times of marinated meat in some years. This is the key. If not, you can use 50g of raw soy sauce, 20g of oyster sauce, 20g of old soy sauce, and a small spoon of five flavor powder. Salt and chicken essence can be replaced by boiling water
Step4:Material package - a section of cinnamon, two anise, two cloves, two grass and fruit, a piece of Angelica dahurica, a dozen prickly ash, a dozen anise. Two Xiangsha, three Xiangye, two cardamom. I think it's better to be miscellaneous
Step5:Put meat in the pot. Stewed soup. Boiled water with soy sauc
Step6:Get rid of the froth. There is almost no impurity after running
Step7:Feed the bag
Step8:Ice sugar with scallion and ginger
Step9:Add enough salt at one time. It's salty
Step10:Look at the awesome meat
Step11:Prepare the noodles with cold water and noodles. Add some edible alkali. It's harder than steamed bread noodles. It's softer than noodles
Step12:Wake up time should not be too long. Basically, it's OK to open the dough and start to have a movement
Step13:Dough polishe
Step14:Xiajizi starts to play the authentic baijimo . Today, I'd like to explain to you two ways of doing it
Step15:Knead into jujube shap
Step16:O
Step17:Roll up from top to bottom. Show a point outsid
Step18:Close at the botto
Step19:Look, that's i
Step20:Press i
Step21:Roll it into a bowl (professional with a spindle shaped rolling pin). I didn't use my hand to roll the whole bowl. 22
Step22:Don't put oil in the pan and dry it. Put the bottom of the bowl on.
Step23:When the bottom of the bun is peeled, it turns to burnt yellow and is ready to put in the electric pancake pan. Turn the bun over and flatten it. Put it into the electric cake pan. Heat it to two golden sides.
Step24:Introducing a volume metho
Step25:The rest is the sam
Step26:Cut up the meat. There's no need to add marinade to the authentic delicious rougamo. Because the meat is cooked well, it's naturally juicy, fat and not greasy. It's thin but not firewood. Now many rougamo shops pour a lot of marinade on it. It seems that it's good, but it's far from it.
Step27:Cut the bun. Put the meat in it. Alas, it's too simple to eat. It's too awesome to eat meat.
Cooking tips:Tip-1. The best soup for stewed meat is old soup. The aftertaste is good. The authentic one is that there is no water in a large pot of meat. It's all oil. It's not so authentic at home (considerate). 2. It's important to make meat and salt. Because it's also a bun. Besides, the meat should not be cut into pieces and put into the pot so that it becomes braised meat. The whole piece of meat is authentic. People's authentic meat is the whole fan. They should also try to make it bigger at home. 3. It's very important to make Baiji bread dough soft and hard. It must not be too soft than the hard bread flour so that the bread is crisp. 4. Don't wake up for too long or the dough will not be crisp. It's not the authentic Baiji bun. It's turned into the dough. 5. See a lot of people eat rougamo with spicy and coriander. I don't mean to denigrate you here. If you want to eat authentic gravy rougamo, don't add it. Of course, you can improve it at home according to your own taste. But some other rougamo shops call authentic Shaanxi
