Shaanxi's characteristic food snacks are rich and varied, such as rolled dough, Chinese hamburger and steamed buns of beef and mutton, which are very distinctive and deeply loved by everyone. As one of them, Chinese hamburger is very popular with my family, so it's actually very important to make Chinese hamburger, whether it's Baiji steamed bun or braised pork, because I often cook it myself. Only by grasping this point in time can the Chinese hamburger taste delicious. Below, I will share with you the practice of Chinese hamburger in detail. After learning how to do it, I can make it easily if I like, and the taste is no worse than that bought outside. There is nothing to say about the crispy skin and mellow taste of Chinese hamburger. Although this practice is not very pure, it is very in line with my family's taste. Let's study and practice together.

The practice of Chinese hamburger: reserve ingredients: pork belly 1 kg, wheat flour 400 g, 3 shallots, baking powder 4 g, ginger 1 slice, 3 pieces of galangal, 2 pieces of star anise, appropriate amount of old rock sugar and 4 pieces of dried red pepper;

Production process: step 1, clean a piece of pork belly with cold water, put cold water into the pot, add onion and ginger slices, boil, skim the foam on the pot surface, and then add all seasonings;

Step 2: Add soy sauce, soy sauce, edible salt and old rock sugar, and cook slowly until you can easily insert them with wooden chopsticks. It takes more than 40 minutes. After the braised pork is cooked, put the wheat flour in the washbasin for later use.

Step 3, add yeast, pour in a small amount of water several times, knead into a slightly hard dough, and put it aside for fermentation. When it is twice as big as before, move it to the chopping block and divide it into moderate and symmetrical dough.

Step 4, take a small piece of dough, knead it into a shape with thin sides and thick middle, then gently press it vertically and roll it into a cake shape. Bake it slowly in a wok, and turn it over again when it turns yellow.

Step five, when the cake is cooked, cut it with a knife while it is hot, cut the braised pork, and put some pepper in the cake to enjoy.

Let me sum up: I firmly believe that after reading the menu, you will understand that it is actually so simple to make Chinese buns. Although the process looks complicated, it is actually very easy to get started. It costs at least 5 yuan to buy a Chinese hamburger outside, but the cost of making it at home will be much more favorable. The key is to ensure that the production process is clean and hygienic. My family can feel at ease and learn the practice of Chinese hamburger. After eating it, I can do it easily. I have cooked braised pork and bletilla striata.

Cooking tips: 1. Braised pork, pork belly is cooked in cold water. Wash it with a small spoon when cooking, and the seasoning mixed inside can be selected according to your own hobbies. The purpose is to have the practical effect of removing fishy smell and improving taste.

2. The making of Baiji steamed buns is also very important. Pay attention to proofing the dough. The dough should not be too soft, but a little harder. There is no need to refuel in the process of spreading pancakes, so it is more practical to put them into the pancake embryo immediately.

There is no pepper in the pure Chinese hamburger. Naturally, it can be adjusted according to your own taste. After adding the stuffing, pour a spoonful of braised pork juice, and the taste of the cake will be more colorful and delicious.