Dongpo Roujiamo
1.
Mix the flour and yeast together, use warm water to slowly mix the noodles into a dough, and put it in the refrigerator to ferment at low temperature overnight. If you ferment at room temperature for one hour, it will be fine.
2.
The cooked noodles are divided evenly into several small doses.
3.
Roll a potion into an oval shape, roll up one end, and roll it into a cylindrical shape.
4.
The rolled cylindrical shape stands upright and presses it from top to bottom into a pie shape, and rolls it flat with a rolling pin.
5.
All small doses are handled this way.
6.
Put some oil on the electric baking pan, stick the oil on both sides, close the lid, and within a few minutes, Bai Ji Mo is ready.
7.
The finished Bai Ji Mo is golden on both sides, very beautiful.
8.
Next, prepare the filling, chop the colored peppers and shallots, and chop the Dongpo meat.
9.
Pick up a white bun, cut it in the middle, stuff everything in it, and pour a little Dongpo meat gravy in the end to make it more delicious.
10.
You can eat the cooked Rou Jia Mo! The crispness of the colored pepper, the softness of the Dongpo meat, the fragrance is overflowing in one bite! It's really delicious and can't stop! The taste of the Roujiamo made this time is really amazing!
Tips:
no
