Name: Homemade Roujiao
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Flour; Some salt; 2 pieces Pork belly; a little crystal sugar; 1 piece Cinnamon; a little Soy sauce; 2 pcs chili; 210g water; 3g yeast; A few pieces Bay leaf; A few star anise; 1 bag Halogen bag; Some parsley; 1/2 onion; 1 piece ginger; 1 piece garlic

Homemade Roujiao

by Black cat sheriff kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

The first time I ate Roujiamo was to visit Xi'an before the Spring Festival last year. I went back to my mother-in-law’s house. I spent 10 days in Xi’an since Huashan. I ate the Roujiamo the most, and I ate it at an old store in Yangshi, perhaps consecutively. After eating for many days, I have not been interested in Rou Jia Mo since I came back, or maybe I didn't have the confidence to make the taste of the old-fashioned store, and I have never done it. Two days ago, when Niu saw the meat dumplings outside, she said she wanted to eat them, so she started thinking of making dumplings. For those who have a basic knowledge of pasta, it is really not difficult to make Baijimo with Roujiamo. The braised pork is similar to braised pork, but it needs more water and is simmered slowly over low heat. The meat tongs made by myself will eventually fill up more meat, satisfying my appetite, and filling my vacancy in cooking. "

Homemade Roujiao

1. Cut the pork belly into pieces with skin and blanch it in a pot of cold water.

2. Put the blanched pork belly in a pot on a small fire, stir out the excess oil, and then take it out.

3. Heat the sugar in the pot until it melts.

4. Prepare spices.

5. Put the stir-fried pork belly and spices into the pot and stir fry, so that the pork belly evenly sticks to the soup color.

6. Take another boiling pot, pour in the right amount of water, put the colored pork belly, spices and marinade packets into the pot, boil over high heat, add 2 spoons of dark soy sauce, and simmer on medium and low heat.

7. The dough is kneaded in advance and half-fermented to the honeycomb pores (about double the size).

8. Divide the dough into several small balls, knead the meat smoothly and cover it with a cloth.

9. Take a piece of dough and knead it into a long strip.

10. Use a rolling pin to roll it out into a long strip of beef tongue.

11. Then fold in half.

12. Roll up.

13. The end is pressed against the bottom of the rolled dough ring.

14. The rolled noodles are shown in the picture.

15. Flatten the dough and use a rolling pin to roll out into a palm-sized dough.

16. Heat the pan, no need to put oil, the minimum heat, cook the dough.

17. Bake until the dough is slightly yellow on both sides.

18. Take an appropriate amount of marinated pork belly and chop slightly. Wash the onion, coriander, and chili in advance, and mix well with the marinated pork.

19. The baked bun is cut from the middle with a knife and stuffed with the prepared meat. carry out.

20. It's done.

21. Finished picture

22. carry out.

Tips:
After the meat filling is adjusted, add a little gravy and mix well, so that the gravy will not be too dry when it is eaten. Be sure to use raw chili to get rid of it. If you can't eat raw onion, don't let it go. The method of braised pork is similar to that of braised pork.