The practice of Chinese hamburger
Baijimo: 500g medium gluten flour, 7g yeast, 3g baking powder, 270g warm water and 3g salt.
Meat stuffing: pork belly 1000g, half bowl of cooking wine, salt 1 tsp, crystal sugar 10, half bowl of soy sauce, 2 tsps of soy sauce, 3 onions, 5 slices of ginger, star anise 1 slice, and cinnamon 1 slice.
Baking: 200℃(395℃) 10 min.
Exercise:
First, the practice of meat stuffing
1. Blanch pork belly with cold water, remove blood after blanching, and rinse with cold water.
2. Then start the pot again, put down all the ingredients and simmer for 2 hours until the meat is crisp and rotten (this is used to make buns while waiting).
Chop the meat while it is hot, and pour the gravy and onion for later use.
Second, the practice of Baiji steamed buns
1. Put all the ingredients of Baiji steamed bread into a mixing basin, stir until smooth, and wrap the dough in a warm place with plastic wrap 1 hour to double the volume.
2. Divide the cooked flour into small doses of 50-55g, round, oil and relax 15min.
3. After relaxation, roll it into long strips, roll it out with a rolling pin, then fold it in half, roll it up, press the bottom to make a cake blank, and then relax it 15min.
4. Roll the loose dough flat, then put it in a dry hot pot and bake it on both sides for 2 minutes before eating.
5. Put it in a preheated oven and take it out at 200C 10min.
6. After a little cooling, you can cut from the middle, don't cut to the end, and stuff the meat.
Tip:
1. The saltiness and sweetness of meat stuffing can be adjusted to your favorite taste by adding salt and sugar after chopping into meat stuffing.
2. When cooking steamed buns, it is a dry pot, fried on low fire, branded with patterns and ready to cook.
3. Baking in the oven 10min is to achieve the crispy and soft taste of steamed buns, or it can be directly baked in a dry pot with low fire until cooked, but it takes a long time.
4. The unfinished steamed bread can be frozen in the refrigerator. When eating, put a little oil in the pot and fry it on both sides to restore the taste.
The origin of China hamburger.
China Chinese hamburger is the abbreviation of "meat in steamed bread" in ancient Chinese, and it is one of the special foods of Han nationality in Shaanxi Province, China.
On October 20 1x, 65438+ 10, Chinese hamburger was selected as the fifth batch of intangible cultural heritage in Shaanxi province.
Shaanxi Province has Baijimo's "Meat Sandwiched with Bacon Sauce", Baoji Xifu's minced meat (with vinegar added to minced meat) China steamed buns, and Tongguan China steamed buns (different from Baijimo, the appearance is brown, the stripes are distinct, the inside has a layered feeling, the cake body is swollen, the skin is crisp and tender, the heat is good, and the temperature of eating is better. The old China steamed buns of Tongguan meat are hot and hot. Chinese hamburger is a famous snack in Shaanxi.
When foreigners first heard of meat buns, they all thought it was a sick sentence, which was related to ancient Chinese. Meat buns are actually "meat in buns". The word "meat" plays an important role in the front, which makes people covet.