Name: "true and Authentic" [shaanxi Braised Pork Buns] (carefully Dedicated)
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 750g pork; 500g Flour; Some Green onion ginger; 50g crystal sugar; 1 Mixed spice bag; 1 pot Old braised soup; Some water; Some salt; Some yeast; Some Edible alkali; Some Chicken Essence

"true and Authentic" [shaanxi Braised Pork Buns] (carefully Dedicated)

by Handsome chef

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

In fact, this diary has been brewing for a long time. Since the China on the tip of the tongue was broadcast, many friends have longed for Shaanxi Roujiamo. Many non-Xian local friends have suffered from not being able to eat authentic Shaanxi Roujiamo in Xi'an. As for why it is called Roujiamo but not Mojiarou, I won't explain too much, please Baidu.
As a native of Xi'an, I grew up with the snack Roujiamo. I remember that when I ate Roujiamo when I was a child, it was a piece of five or two yuan. In the morning, my mother bought a mouthful to eat. In addition to deliciousness, there are also good memories. In this era of soaring prices, Roujiamo is not a common food in Xi’an anymore. A jiamo is cheaper at 6 yuan and more expensive at 10 yuan. It is difficult for Xi’an people to accept this price. It is a commoner snack but it has a taste of "luxury". Up. Price is one aspect, but the key "quality". Although there are more shops now, there are not many good Roujiamo shops. Roujiamo shops in Xi’an are as full as mutton paomo, but the good ones are in my "personal" view. There are no more than five. Here are a few foreign friends who come to Xi’an to recommend you to try [Qinyu Roujiamo, Ziwu Road Zhangji Roujiamo Headquarters and Cuihua Road Store, Wangkui’s Roujiamo (I haven’t eaten this for a long time) Home turns out to be good)] Everyone, Baidu.
Once at the Dayan Pagoda at noon, it just happened to have a meal, and there was a "xx authentic bacon with pork bun" beside it. It seemed that there were a lot of people inside, so I went in and asked for a bowl of rice skin and asked for a bun. I gave it to the boss. Said I want to clip a "skin skin" (that is, lean meat and pigskin), the boss said no, I had to wait until the bun was placed in front of me, I knew it was not OK, the bun did not reach the authentic "iron ring tiger back chrysanthemum" "Heart", thinking in my heart: "Eat carefully, maybe the taste is okay." But after one bite, I was completely disappointed, and another bite of Liangpi {too unpalatable} I was silent,,,,,,,,,
Is this the so-called authentic Shaanxi Roujiamo? Isn't this cheating? The side of the Big Wild Goose Pagoda is next to the famous scenic spot in Xi'an. Friends from other places came but couldn't eat the authentic cold-skin pork and steamed bun. It is simply the sadness of Xi'an. . . . Since then, I have been brewing in the [Food World] to introduce the authentic Shaanxi Braised Pork Bun.

In fact, there are many kinds of Roujiamo in Shaanxi. Roujiamo with preserved sauce is just another kind, like Cured Beef Jiamo, Bianzi Roujiamo, Laotongguan Roujiamo, Cumin Fried Roujiamo, etc. can all be called " Roujiamo".
I also saw many friends in our gourmet world making Roujiamo. It’s pretty good, really, but it’s not "Shaanxi Sauce Roujiamo". It can only be called Roujiamo or Shaobingjiarou (there is no meaning to discredit anyone here. Just introduce the authentic pork bun with bacon sauce). Even if it is done, it is not very authentic.
I thought about it for a long time, and summarized the following reasons for the poorly cooked Roujiamo in Xi'an:
1. The reason for the bun.
The steamed buns can’t do well. Shaanxi called the steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steaming steaming steaming steaming steaming steaming steaming steaming steaming to use
2. The reason for meat.
Due to the skyrocketing prices, choosing good meat has become the key, but now it’s good to use pork. Some add other meats, and the cooking ingredients are wrong. Some meats are really tasteless and not fragrant at all. It takes a little bit to cook the meat. Laotang has a pot of soup for tens of hundreds of years. The meat I cooked is not superb, but it is much better than the meat of more than half of the Roujiamo shops on the street. "

"true and Authentic" [shaanxi Braised Pork Buns] (carefully Dedicated)

1. Add the stewed soup, the meat and the right amount of boiling water to the casserole, and the meat will be covered.

"true and Authentic" [shaanxi Braised Pork Buns] (carefully Dedicated) recipe

2. Skim the froth after boiling.

3. I put it in one time; the bag, green onion, ginger, rock sugar, and an appropriate amount of salt. I added 5 teaspoons. When I tasted the braised soup, it should be salty to make the meat taste good, and the steamed buns would have a fragrant taste.

4. The skin of the meat rises slightly. Turn the pot to a low heat for 2 hours and cook until the meat is soft. Let it sit for 2 hours. (The authentic one is a big pot of meat, boiled for half the night and simmered for half the night).

5. This is cooked meat

6. Add flour yeast and a little edible alkali to the basin.

7. Add cold water to make the noodles, which is harder than steamed bun noodles and softer than rolled noodles.

8. The critical wake-up time must not be as long as 15 minutes in the afternoon.

9. The dough is softened and rubbed into the strips.

10. Rub the agent into a jujube-huer shape.

11. Roll it out with a rolling pin.

12. Rolled from top to bottom, showing a pointed head, closing at the bottom

13. Press the rolled surface.

14. Use a rolling pin to roll out the shape of a bowl (professional use a spindle-shaped rolling pin). I didn't use the whole bowl shape with my hands. .

15. Put the bottom of the bowl on top without putting oil in the pan.

16. After the bottom of the bun is peeled, it turns brown and is ready to be placed in an electric baking pan.

17. 1 Turn the buns over and flatten them, put them in an electric baking pan, and bake them until golden on both sides

18. The meat is chopped up, the authentic and top-quality Roujiamo does not need to be marinated in the meat, because the meat is naturally juicy and fat but not greasy, lean and not firewood. Now many Roujiamo shops have a lot of marinade. The juice looks good but it's far from it.

19. The bun is cut open and the meat is sandwiched inside. Alas, it's too simple. Let's eat it.

20. Take a look at the finished product

21. Please allow me to take a bite too fragrant

Tips:
It's delicious without explanation, kill all the cottage meat in a flash. This is just a family-made product. My level is limited and I can’t be completely authentic, but I follow the old traditions step by step and follow the rules.

This log is the most written and the most detailed one in my history. The purpose is to make more friends know about "Shaanxi Sauce Roujiamo" and Shaanxi cuisine. I also express my indignation and helplessness towards some unauthentic traditional food and snacks. I hope that some traditional Chinese food can be passed on well, and I hope everyone can communicate more to make more delicious food.

Finally, everyone is welcome to come to Xi’an to taste authentic Shaanxi snacks, and I hope everyone can dedicate and share the authentic food of their hometown.

Hey, I'm exhausted, every word hits my back and back pain, haha.

Share the collection if you like it.

Tips: 1. The best stewed pork soup is old soup, so that the aftertaste is authentic, the authentic one is that a big pot of meat is basically dry and oily, so it is not so authentic to make at home (forgive me)

2. It is important to make meat salt, because it is also necessary to sandwich the bun, and the meat should not be cut into pieces and it will become braised pork. The whole piece of meat is cooked in this way. The authentic ones are the whole fan of big meat. Try to make it bigger at home.

3. The softness and hardness of the bun dough is very important. It must not be too soft than the steamed bun noodles so that the bun is crispy.

4. Remember to don't let the dough rise for too long, or it will make the dough cake, it will not be crisp after eating it, it will not be the authentic white bun, it will become the dough cake.

5. I saw a lot of people eating Rou Jia Mo with spicy seeds and coriander. I didn't mean to discredit everyone here. If you want to eat "Authentic Sauce Rou Jia Mo", please don't add it. Of course, you can improve it according to your own taste at home, but Some out-of-town "roujiamo shops" still add chili and coriander under the banner of "authentic Shaanxi preserved meat soup", which is a bit disrespectful to the tradition, and it is very chilling.

6. There are many ways to eat Roujiamo. For lunch, it is usually served with cold skin or simmered noodles. In the morning, it is served with vermicelli soup or egg glutinous rice. In the afternoon, it is served with porridge and cold skin (a kind of soda in Xi’an). .

7. Roujiamo can add fat and lean, you can add pure lean meat, you can also add lean skin (pork skin and lean meat). Of course, the most fragrant is the pure pork skin. You can try it at home. Think about where there are so many skins outside. Add it for you, haha. . . Jiafeijiashou is a personal favorite. If you want to enjoy it, try pure skin or thin skin. This is a rare opportunity for you in an authentic Roujiamo shop. . .

what. . . . . . . . . . . . Finished writing. . . . . . If you like it, share it, and let more friends know about "Shaanxi Sauce Roujiamo" Shaanxi has many other 【Roujiamo】 which are also very distinctive. If you have the opportunity in the future, you will definitely present it to everyone.