Roujiamo

by Mother Maizi

4.8 (1)

Favorite

1

Difficulty

Easy

Time

1h 30m

Serving

2

Roujiamo is the abbreviation of "Meat Jiayu Mo" in ancient Chinese. It is one of the characteristic snacks in Northwest China. It is mainly based on "Baked Juice Roujiamo" (pork) in Shaanxi and "Mutton Roujiamo" in Ningxia. Today, I learned how to make Rou Jia Mo with the big noodle chef Yoha. I happened to have the stewed pork bought from the old brand at home. I used it to make it. It was delicious!

Ingredients

Roujiamo

1. Put the flour, water and yeast into the bucket of the bread machine

2. And into dough

3. Put it inside for fermentation, it doesn’t need to be too big, the fermentation time is half shorter than usual.

4. Knead the dough vigorously and smoothly, knead it into a long strip

5. Divide into 10 doses

6. Take a potion to squash and roll out

7. Roll up from top to bottom, this is the rolled dough

8. After all rolled up, let it rise for 10-15 minutes

9. After proofing, the dough is flattened and rolled into a round piece

10. Concave in the middle, slightly higher around

11. Put it in a hot saucepan and burn it

12. Turn it over in less than a minute, just apply 2 sides

13. Put the dough into the baking tray, put it in the preheated 170 degree oven, bake for 10 minutes

14. Take it out at that time

15. I used the braised pork that I bought from an old brand.

16. Chop the stewed pork, or you can make your own braised pork

17. Soak the hot peppers in brine for 10 minutes, wash and chop finely

18. Cut the dough in the middle

19. Add minced meat and diced peppers

Tips:
Don’t bake it in the oven, you can also bake it directly in a pan, it needs a small fire all the way

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