Chinese Food
Steamed bun with preserved meat
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Rougamo is the ancient Chinese saying of meat in a bun . The original Xi'an lasagna rougamo has no green peppers. The green peppers version is a revision of Xi'an rougamo in other places. It belongs to a different kind. If the meat is stewed well enough, it is not beautiful to add green peppers. The bun is Baiji. It's soft outside and soft inside. The more you chew, the more fragrant it is. The meat doesn't have to use streaky pork. It's good if it's fat, thin and skinny. Stew it with spices until it's well done and tasty. Take a piece and put it on the chopping board. Chop it back and forth with a sharp knife. Mix a spoon of broth. Shovel the tip of the knife and put it into the center of the sliced bun. It can't be more fragrant.
Cooking ingredients
Cooking Steps
Step1:Scald the meat to remove the blood foam. Prepare the ingredient
Step2:All stew ingredients simmer together for two hour
Step3:Baijimo materials together to make a smooth doug
Step4:Ferment for an hour. Turn into a dough twice the siz
Step5:It's divided into small dough of the same size. I'm divided into one dough of about 70g. Brush oil. Allow to stand for 15 minute
Step6:Flatten the palm of the dough. Roll it up and down into a tongue like shape
Step7:Half fol
Step8:Roll it up. Let it stand for 10 minutes. That's what every little dough doe
Step9:Small roll press. Roll into a round cak
Step10:Hot in a dry pot. Pancakes. Three minutes for each sid
Step11:Chop the stewed meat with the broth. Scrape the bun open. Put the meat in it
Step12:Don
Cooking tips:There are skills in making delicious dishes.
