Chinese Food
Cantonese rougamo
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The reason why it is called Cantonese rougamo emphasizes its speed. Guangdong's pace of life is relatively fast. As a busy office worker, I can't flatter the dishes like rougamo that need to be cooked slowly. Therefore, this way of Cantonese rougamo is to boil meat in a pressure cooker. It's not more than 1 hour before and after. It's convenient and delicious. And then in line with the perfect ideal of making the closest authentic flavor. I went through several seasoning stores by myself. This is the flavor that I can buy all the spices to make.
Cooking ingredients
Cooking Steps
Step1:Hot water in the pot. Add scallion, pork and pork chops. Cook for 12 minutes. Cook the grey foam. Wash it over cold. The pot must be clean. Put the noodle water again. Put the streaky pork and spareribs in again. Cover. Wait for the water to heat and cook for about 5 minutes. Ps- after five minutes, open the lid and find that there is a grey foam. Remember to skim it with a spoon.
Step2:Other materials in the formula are ready. Please pat the grass fruit with a knife.
Step3:Prepare the pressure cooker. Pour the cooked streaky pork, spareribs and water into the pressure cooker (control the water volume. Probably over the noodles). Add all the spices, ginger slices and garlic cloves. Add the following seasoning - 15g oil consumption, 10g salt, 45g raw soy sauce and 20g old soy sauce. Stir fry the syrup in advance. (stir fried syrup method - hot pot. Brush a thin layer of oil. Add 30g white sugar. Wait until the sugar is completely melted and discolored. Pour in 1 bowl of water. Boil and pour into the pressure pot.
Step4:Cooking time - about 30 minutes after steaming (depending on the thickness of your streaky meat. The final product can be crushed as soon as the lean part is pressed with a spoon
Step5:Wash the lettuce. Cut the cucumber well (the knife work is too poor. It can't be described as silk
Step6:About 100g of warm water soluble 3G yeast powder. 250g of flour mixed. About 10g of solidified lard (not directly 120g of warm water. Lard can make the white film more crisp) fermented for 1 hour. Divide it into 70g pieces. Roll it out as shown in the figure. Cut the lines with a knife. Brush a layer of pastry on the surface. Follow the picture. Roll from left to right. (pastry method - put two spoonfuls of flour into a bowl. Wet with hot oil to make a paste
Step7:Cut the rolled dough in half, press it flat and roll it round, then fry it in a pan. Pan does not need to put oil. Medium and small fire. A big fire will scorch the surface. The inside is not cooked. Two sides are about 3 minutes each. The color will also stick.
Step8:When frying the white film, open the pressure cooker, take out the meat and crush it. To be honest, crushing is ugly. So I didn't take a picture.
Step9:Although the white film is thin, it's very convenient to separate it with a knife. It's a little empty and brittle
Step10:A layer of lettuce. More meat with cucumber silk . Not greasy. Two at a tim
Cooking tips:1. The choice of streaky meat should be fat. The meat that is too thin is easy to taste dregs after being boiled. 2. The white film is in the state of half fermentation, because only the pan is difficult to control the heat. It is thin and needs to be eaten while it is hot. When it is cold, the skin will be hard. 3. I'm afraid of being greasy. So I've got cucumber shreds and lettuce. There are skills in making delicious dishes.
