Roujiamo

Name: Roujiamo
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Flour; 210g water; 10g Corn oil; 2g salt; 4g yeast; Some Hind leg meat; Some Green onion ginger; Some Garlic sprouts; Some green pepper; Some star anise; Some pepper; Some Bay leaf; Some Fennel; Some Tsaoko; Some Soy sauce; Some Cooking Wine; Some Sugar; Some Five spice powder

by Liaonan Crab

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Roujiamo family practice, learn to cook if you like it! It's that simple.
Roujiamo is a sick sentence no matter how you eat it. Since I made it at home that day, the little girl asked me more than once, why it is called "roujiamo"!
There are two theories about this name. One is derived from the ancient Chinese "roujiamo". When Lao Bai speaks, it is uncomfortable to speak, omitting the word "Yu" and it becomes "roujiamo." 2. It is derived from the dialect. "Mo Jia Rou" sounds like "Mu Jia Rou" in many dialects. How can it be done without adding meat? In order to emphasize "meat", it is called Rou Jia Mo.
We don't have to research the origin of the name, this is indeed a delicious snack. Different regions have their own characteristics. In Shaanxi, there are Rou Jia Mo that uses Bai Ji Mo; the Rou Jia Mo in Xifu of Baoji, and vinegar should be used in the Rou Mo Jia Mo in Xifu of Baoji; the Tong Guan Ro Mo Jia Mo in Tongguan is different from Bai Ji Mo, the appearance is brown, the stripes are clear, and the meat Lao Tongguan’s Roujiamo is hot-packed and cold-baked meat. The meat is crispy and fragrant, refreshing but not greasy. In fact, the fire in Hebei is also steamed with meat, the difference is the difference between the cake and the meat.
In fact, we are not so particular about cooking in our homes. We don't require the pancakes to be made into a hoop and chrysanthemum heart. We don't require any meat to be used. The best we like at home is the best. Today, I used semi-raised noodles to make pancakes. The meat is a simple version of braised hind legs. The overall effect is also great.
Dough ingredients: 400 grams of flour, 210 grams of water, 10 grams of corn oil, 10 grams of salt, 2 grams of yeast, 4 grams of meat filling material: hind leg meat, onion, ginger, star anise, pepper, fennel, vanilla, fruit salt, old soy sauce, wine, sugar, five spice powder, bun Ingredients: green pepper The practice of garlic sprouts:"

Roujiamo

1. Add the dough ingredients to the bread bucket and start the dough mixing program. If you knead by hand, knead until the surface is smooth. After kneading, the dough will be proofed naturally. You don't need to send it through, just leave it for about 15 minutes.

2. Take out the awake dough, knead it, and divide it into small portions.

3. Round and squash.

4. Roll it into a long tongue shape and fold it in half along the long side.

5. After the pat, roll up and press the tail underneath.

6. Flatten and roll into pancakes. The previous and plastic surgery methods are to prevent the pancakes from turning into hollow pancakes when they are heated. If you don't mind hollow pancakes, don't have to be so troublesome.

7. Preheat the pan, put the pancakes, and fry on both sides. There are two methods, one is to fry the pancakes in a pan until they are cooked through, and the other is to fry the pancakes on both sides first and then put them in the oven 180 degrees to bake them until the pancakes are cooked through. I used the second method. After each pancake is fried and shaped, it is moved to the oven.

8. This step talks about braised pork. I made it at night and did not take pictures. I used the simple version of the braised method. Cut the hind leg meat or pork belly into cubes, blanch the water first, then add water and seasonings to a boil. Stew for three hours until the meat is crispy and fragrant. The seasoning here is also relatively simple. Basically, you need to use salt, cooking wine, light soy sauce and dark soy sauce. Spices are added according to your own situation. Long, the amount of water should be controlled well, add enough water at a time according to the amount of water in your own pot, avoid adding water in the middle. If the soup is too much and not thick, you can collect the juice on the fire later.

9. You can also prepare green peppers and garlic sprouts, or scallions and coriander. This depends on your liking.

10. Remove the meat, the meat here is hot, chop it together with the green pepper and garlic sprouts, during which time broth can be added.

11. Cut the finished pancakes and put the meat on it. Let's eat.

Tips:
1. The steamed bun with meat sandwiches, I think the skin is crispy and delicious, that is to say, when baking the pancakes, the surface should be as crispy as possible. If you use the oven, you can do it by controlling the temperature and time. It's not easy to do with a pan.
2. This time the pancake is a little thinner, and it will be better if it is thicker.