Chinese Food
Baijimo
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Xi'an has lived for more than ten years. After leaving, I want to eat the steamed bread in Xi'an. I think of the process of knowing the steamed bread from small to large. The recognition of these words began from the hometown of Henan Province. The small shop with the banner of baijimo sold its own improved flavor. Cumin, celery, mutton and green pepper are two choices. Although they are delicious, they are totally different from those in Xi'an. Now I have learned almost. I can do it by myself far away in the sky. I can also comfort my homesick stomach. For record. For reference only. Welcome to comment
Cooking ingredients
Cooking Steps
Step1:Living abroad. It's not easy to buy pork. I don't like fat meat, so I choose front leg meat and skin to make my favorite skin. Soak in cold water for a few hours to get blood. It's a long time.
Step2:Put cold water in the pot. Turn the water on and skim off the froth. Wash with hot water for ten minutes at most.
Step3:50g of rock candy. Use a small amount of oil. Be sure to heat it on a small fire. When the sugar changes to the coffee colored big bubble to the small bubble, add the meat with controlled dry water and stir fry for a while. The sugar color will be good.
Step4:Add sugar. Put it in the pressure cooker. Hot water mixed with old soup. No meat noodles. Put in the bag. Let's stew. Personal comparison of ordinary pot and pressure cooker. Taste difference is not too big. Now use pressure cooker. Simple and time-saving. Soy sauce, oyster sauce, chicken essence and so on. According to personal habits and taste. The first authentic one should not have those seasonings. It mainly depends on old soup and spices. But now everyone knows it.
Step5:With flour. Mix flour with dough ingredients.
Step6:Half an hour after waking up, it's about 75 grams in and.
Step7:According to the picture, rub it round. Point one end and round one end. Roll it out and spread some pastry. Big head rolled up. Small head pressed the tail to the bottom. Press flat roll for about 6mm. It's best to have shuttle shaped rolling pin. If you don't have it, you can make it into bowl shape by hand. It's convenient for Kang to be authentic. My technology is not up to standard. I'll see.
Step8:The pan is heated without oil. The Kang is slightly yellow. The reverse side continues to burn golden. I want to say that I really envy that there is electric cake Dang in China. I don't need such trouble at all.
Step9:Put in the preheated oven. Heat up and down 180 ℃. Bake for ten minutes. It depends on your own oven temper. It's about the smell.
Step10:The meat is cooked, fished out and chopped. It's super fragrant.
Step11:Let's eat the steamed bun. Miami
Cooking tips:I cook a lot of meat. It can be made into noodles, saozi and steamed bread. There are also many buns. There are about ten. Because it takes a long time. Put the preheated oven on each hot steamed bun. Blow it on the fire for a while. Watch it. You can eat the crispy steamed bun every time. There are skills in making delicious dishes.
