Roujiamo (super Detailed Version)

Name: Roujiamo (super Detailed Version)
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Flour; Some pork; Some parsley; 2 tablespoons Dry yellow sauce; Some crystal sugar; Some Cooking Wine; Some shallot; Some ginger; a little Alkali; Some Various spices; Some Old braised soup

by Lord, give me a peach

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Before high school, Inner Mongolia had this thing. Later, when I went to Tianjin to study at university, I had Bai Ji Mo Jia Li Zhi Rou. I don't know which of these two names is authentic, it seems that people in Shaanxi call Roujiamo, we also call Roujiamo.

I have also cooked Roujiamo twice before, but they were not very successful, because the meat is braised in braised pork, and the steamed bun is made of dough. It looks a lot like it and it doesn't taste right. It's delicious, but it's not like Rou Jia Mo. . . There was a Shaanxi restaurant near my home a few days ago. The Roujiamo is good. I bought it twice. When I was waiting for the steamed bun, I watched the Shaanxi brother play the steamed bun and chatted with the girl who Jianrou. There is no previous failure experience and I don’t know what to learn. This time I tried it really well, but it was different. I dare not say authentic, but it is absolutely delicious. The picky wife also said it was very successful.

Speaking of authenticity. The younger brother thinks it is a relative concept. I have seen people in Shijiazhuang say that the donkey fire in Beijing is not authentic, and classmates in Handan say that Shijiazhuang is not authentic. Where is the authentic one seems to be a matter of opinion, just like every Tianjin native would say that his lo noodles are delicious. Taste is not objective, time, memory, family, friendship, and love are all in it. So you don’t have to worry about authenticity, deliciousness is king.

I don’t know the specific method of Roujiamo's bacon, but my understanding is the sauce. The sauce elbow I used. Who made my elbow cheap here, one-third cheaper than pork belly, I'm sorry if I don't buy this beautiful elbow. "

Roujiamo (super Detailed Version)

1. Add two spoons of dried yellow sauce, add water, grab evenly with your hands, and let stand. Wash your elbows and burn them on the fire if they are hairy. The elbow was difficult to stew, so I put it in the electric pressure cooker and went through the "meat tendon" procedure, deflated and took it out, and found that it was still far from cooked, just because it was too cooked to taste.

Roujiamo (super Detailed Version) recipe

2. Deboning. Then cut a few times without cutting the skin.

3. The spices in the house come in a little bit and put them in the food processor to smash them. Put it in the old braised soup and cook on low heat. Cook for an hour. It will be better to cook for a while. Then filter it. The stewed soup is just fine. The stewed everything is delicious. I used to mainly steer beef in sauce. This is the first time that pork is stewed. Don't be afraid of odors, the more types of stew, the more fragrant. At this time, it depends on whether you have time. If you have time, let the braised soup cool and put the meat in to soak overnight. You can stew the meat if you don't have time. I soaked all night. When you start cooking, add ginger, green onions, sugar (rock sugar is better), cooking wine, salt to taste, and make it saltier. Pour the clear soup on the top of the dried yellow sauce, and don’t make the bottom cloudy. Seeing that I like to add dark soy sauces to color, I don't like dark soy sauces, so I won't use dark soy sauces. Start simmering on a low fire, and the pork will be cooked well for at least 2 hours.

4. When the stewed pork is cooked, I will make the noodles and melt the yeast in warm water. I'm used to adding some sugar, so I don't need to add it. Mix the flour with water to form a flour ear, and add a little bit of soda flour. The noodles are harder than the steamed buns. Add a little soda noodles to make the noodles crisper, not softer.

5. Then cover the noodles with a damp cloth.

6. The following is the main point of stealing learning. The noodles can't be made! At that time, I asked my sister whether this steamed bun was made or dead. "The one who made noodles" Then why is this noodles not so loud "no need to make them". You see, I used to ferment twice according to the method of making steamed buns, which is naturally unreliable. I posted it for half an hour. It’s slightly bigger, depending on the amount of yeast you use, and the temperature

7. The following is how Shaanxi brother beats buns. Roll out a long piece and fold it in half.

8. Roll it out again, roll it up

9. Press flat. Use a walking hammer to roll into a small bowl. There is no walking hammer, I use the head of a rolling pin, and the effect is the same.

10. The "Bowl Mouth" faces upwards. Dry burn, slightly browned on both sides. The spiral pattern is the best

11. The sauced meat is almost out of the pot. This is the soy sauce-free version. It tastes so fragrant and the fat is already shaking. Cut a piece and chop a few knives. Add it to the bun and it will be 0k

12. Actually, there is no need to add coriander. The coriander is added to the outside because the meat is fat, the stew is not thorough enough, and it is not necessarily very hot, so the coriander and green peppers are greasy. My one is super delicious without the original flavor of coriander.

Tips:
If you want the meat to be delicious, you have to braise pork in old soup

To make the noodles, add a little bit of soda noodles

Don't send too much noodles

If you want to roll the dough as in the picture, although it is not layered, it tastes good