Chinese Food
Rougamo
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The earliest memory of rougamo is the small stall at the school gate. It's called baijimo with bacon sauce. Baijimo is a small round cake made of hair flour. It's a little crispy when it's baked to the skin. It's full of wheat flavor. Even without meat, it's delicious. The pork with wax sauce is a kind of pork stewed in a big pot for a long time. It's delicious when it comes out with a piece of meat. The meat vibrates slightly on the chopping board. It's chopped with a big knife. It's in a bun. Jane is a perfect match. A few pieces of stewed pork left over from breakfast the other day. It's a bit hot in the morning. It's sandwiched in the baked bun. Chang fills up the rougamo. As a result, the child doesn't have enough. Also let me do it. So this time I stewed a pot of meat and baked a pot of steamed bun. Have a good meal.
Cooking ingredients
Cooking Steps
Step1:The ingredients needed to prepare the stew are as shown in the figure. The streaky pork I used is a little fat, and two pieces of lean meat are added, a total of 1 jin. If there is more stewed meat, the ingredients need to be increased appropriately.
Step2:Add oil in the pot. Put all the ingredients in the small plate, except for the icing sugar, into the pot. Stir and stir until fragrant.
Step3:Stir fry it and pour it into the soy sauce and the old sauce.
Step4:I use an electric cooker to stew the meat. Put the cleaned meat into the pot. Add the amount of water that is almost the same as the meat before. Then pour the soy sauce seasoning together. Put in the rock sugar. Then add some salt to taste according to your own taste. You can stew. I think this kind of slow stewed meat must be stewed for enough time. The taste will enter. The meat will be more fragrant. So pressure cooker is not recommended.
Step5:The fine cooking rice stall opened by the iron kettle. The fire power of the fine cooking rice is stronger than that of the ordinary rice, and the time is slightly longer. This is about an hour and 20 minutes. If you use ordinary rice cooker, add more water as much as possible. The time is about the same as this time.
Step6:The stewed meat is very fragrant. The color is very good. It vibrates slightly when you move it with chopsticks.
Step7:Now I start to bake bread. I use about 550G of dough. If I knead the dough, it's 360g of flour. Add about 190g of water and 3G of yeast. It's smooth. Room temperature fermentation is almost half a day.
Step8:It's divided into about 62 grams of small dosage. The dough has nine steamed buns.
Step9:Take a dose, flatten it, and roll it into a long tongue.
Step10:Fold the tongue like surface in half from the middle, and then roll it up from one side.
Step11:Small dough rolled into the shape of a snail.
Step12:Take another small snail dough, press it down, and roll it with a rolling pin to make a thin round cake.
Step13:Use a saucepan or a pancake pan. Burn it over low heat until it turns yellow on both sides.
Step14:The baked dough. Cut it in the middle. In a pocket.
Step15:Put the stewed meat on a clean chopping board. Just chop it and put it in the bun.
Step16:When cutting meat, you can add two spoonfuls of soup and cut it together. It will taste more moist and fragrant.
Step17:Eat it. Whether it's making breakfast, dinner or showing off in front of family and friends, it's goo
Cooking tips:I usually fry the stew with sugar. But this kind of meat is relatively large. It can only be stewed directly. But the secret to really stew and want to eat is to stir fry the ingredients of the stew. In this way, the stew will taste more fragrant and full. You can also stew beef, ribs and so on in the same way. There are skills in making delicious dishes.
