Chinese Food
Appetizing delicious homemade rougamo
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It's not two days a day. I'm too lazy to do it. When I was a student, there was a family selling rougamo on the roadside. It was not the kind of rougamo in Xi'an. It could only be called pancakes with meat. With green peppers or coriander, my classmates and I had a good time. In 2005, we had a chance to work in Xi'an for half a year. Finally, we ate the authentic Xi'an rougamo. After returning to the capital of the emperor, we immediately rejected the passing fake goods If you want to eat, you must go to a restaurant with Xi'an flavor. Of course, the price has doubled several times. When you become a housewife, you are more careful. It's better to do it yourself. Although it's not authentic. But it's real meat. It can definitely satisfy your appetite. This time, I learned how to make it on Weibo. Because of the material, I made some changes. I didn't put so many seasonings, but the taste was very good. When I had breakfast, everyone thought it was very good.. Especially the cake. In the pan
Cooking ingredients
Cooking Steps
Step1:First of all, we will introduce stewed meat - preserved meat material - main ingredient - pork with five flowers + lean meat 600g. Onion, ginger and edible oil; marinated bag - anise, cinnamon, fragrant leaves and prickly ash; seasoning - raw soy sauce, old soy sauce, fine salt, white wine, oyster sauce, 10g; pork cut into large pieces, cold water in one pot, boiled with haemorrhagic foam, fished out for standb
Step2:Prepare ginger, onion, pepper, star anise, fragrant leaves and cinnamon
Step3:Put the leaves, cinnamon, Chinese prickly ash and star anise in the wok and stir fry them in a small heat, then take them out and put them in the gauze as the marinade bag; (there are dried red pepper, grass fruit, nutmeg, fennel and ginger in the original recipe. I don't have them at home, and I can't eat spicy, so these are omitted. You can add them if you like)
Step4:Stir fry ginger and scallion with the remaining oil in the pan
Step5:Stir fry the pork to get the oil in the streaky pork
Step6:Add clear water, cover the pork and exceed the height of 3cm (add enough water at a time, stew for a long time, if there is high soup, it will be better); pour the raw soy sauce, old soy sauce, fine salt, white wine, oyster sauce and crystal sugar into the pot, and put the brine bag wrapped with gauze at the same time
Step7:Bring it to a boil. Cook it over medium heat for 10 minutes, and then simmer it over low heat (I stewed it for two and a half hours)
Step8:The meat I use is boiled with water, so there won't be too much foam. You can open it in the middle and have a look. If there is any foam, clean it with a spoon; the stewed meat doesn't need to move. Just soak it in the soup and stew overnight; when stewing, you can see that there are still two shiitake mushrooms. They are washed and cut into pieces and thrown into the stew together
Step9:I opened it the next morning and saw it. It's good to heat it when eating. Although you can also save time by using a pressure cooker, the pressure cooker is too rotten. It's not chewy. I prefer this stewing method. These meat can contain more than a dozen steamed buns. So you can put them in a fresh-keeping box and freeze them in the refrigerator. Take them out to defrost and heat them up when eating. (in the picture) When I found out that I didn't take a good picture in the mornin
Step10:Let's introduce the materials for making steamed bread - (6 cakes) 100g clear water, 3G yeast powder, 200g medium gluten flour and 5g olive oil; put the raw materials of steamed bread (see the auxiliary material column) into the bread barrel. Turn on the quick kneading function (I knead all the noodles now
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Cooking tips:If you like spicy food, you can put some dry red pepper in the stew. You can also cut some green pepper in the bun. It tastes better. There are skills in making delicious dishes.
