Roujiamo

Name: Roujiamo
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g All-purpose flour; 270g warm water; 7g yeast; 1000g Pork belly; 30g Rice wine; 10g crystal sugar; 15g Soy sauce; Some shallot; Some ginger; Some Aniseed; Some Tsaoko; Some water; Some salt

by Lemon fruit mzj

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

4

Rou Jia Mo is the abbreviation of "rou Jia Yu Mo" in ancient Chinese. It is one of the characteristic foods of the Han nationality in Shaanxi Province, China. In the Shaanxi area, there are the "Bai Ji Mo" "Bai Ji Mo", the "Bai Ji Mo" Rou Jia Mo (the vinegar is used in the meat), and the Tongguan Rou Jia Mo in Tongguan (different from the Bai Ji Mo, the buns are brown in appearance. The stripes are clear, the inside is layered, the body of the cake is swollen, the crust is tender and the inside is tender, the fire work is home, the temperature is better when it is eaten, and the old Tongguan Roujiamo is a hot steamed bun with cold meat. Not greasy). Roujiamo is a famous snack in Shaanxi.

Roujiamo

1. 500 grams of all-purpose flour, 7 grams of yeast, 270 grams of warm water, 3 grams of salt. Mix flour, yeast, baking powder and salt, then add warm water, knead it to form a smooth dough, then proof it for about 1 hour (cover the surface with a damp cloth or plastic wrap), and proof until the dough is about twice as large

2. Knead into long strips and divide them into evenly sized pieces

3. Round separately

4. Brush the surface with a little oil and relax for 15 minutes

5. Roll the loose dough into long strips

6. Roll out with a rolling pin and fold the dough in half

7. Roll up from one side

8. Press the end to the bottom to make a cake

9. Let the finished cakes relax for 10 minutes, and roll the cakes into round slices

10. Put the cake in the dry pan

11. Each side will be burnt for about 2 minutes. The color is as shown

12. Cut the pork belly into pieces

13. Cut green onion into sections and slice ginger Prepare the other ingredients

14. Pork belly is about 2 kg, rice wine 30ml, table salt 6g, rock sugar 10g, light soy sauce 20g, soy sauce 15g, green onion 3, ginger 3, aniseed 2, cinnamon 1, grass fruit 1, water appropriate amount. Put the pork belly in the pot with hot water, skim off a small amount of foam, add all the seasoning (salt twice, 2 grams at the beginning, simmer for 1 and a half hours and then put the rest), turn to low heat and simmer for about 2 hours