The reason why the braised pork rolls are delicious is that the dough is indispensable! Looking down, we will have a detailed introduction to the practice.
The delicious braised pork roll comes from this mouth-watering bowl of braised pork and soup! Looking down, we will have a detailed introduction to the practice.
The side dishes in the braised pork rolls are also very important.
How to eat all the delicious food in one bite? Roll up! Bread wrapped in braised pork, ham sausage, green onions and vegetables is not only healthy and delicious, but also nutritious. Looking down, we will begin to introduce you to the method of rolling braised pork cakes.
Brush a layer of sweet noodle sauce evenly on the dough, put vegetables, eggs, braised pork, ham sausage and cucumber green onions, pour the soup when braised pork, and roll the braised pork cake, which combines the fragrance of brine and the sauce flavor of sweet noodle sauce. Before you eat it, the fragrance is refreshing, and the slightly sweet braised taste and crispy vegetables are intoxicating.
The reason why the braised pork rolls are delicious is that the dough is indispensable! Let's talk to you in detail about how to make the dough of braised pork rolls.
Prepare half a bowl of warm water, feel the temperature slightly hot with your hands, and prepare another big bowl at the same time, put in about 200 grams of flour, and slowly add the water. The water should be added in stages, stirred into floc, and then kneaded into soft dough, as shown in the figure below. This dough is made without adding baking powder.
After kneading the dough, cover it with a layer of plastic wrap and wake it for 30 minutes.
After the dough is awakened, we take it out of the bowl and put it on the cutting board. The cutting board is sprinkled with dry flour, and the dough is kneaded repeatedly to squeeze out the air in the dough and knead it into strips.
Then cut the dough evenly into 5 parts and press it into a circle.
Brush a layer of salad oil on the round bread, and brush the salad oil on each bread, so that the oily side of the bread is overlapped together, mainly to prevent adhesion, and roll it into a thin dough with a rolling pin, as shown in the figure below, and then wake it up again 10 minutes, and cover it with plastic wrap.
There is no need to put oil in the pot. After slightly heating, put the dough just rolled into a thin layer, and slowly heat it for about 10 second, then turn the dough in the pot over.
Then brush a layer of salad oil with a brush, turn it over and brush it with salad oil again. Fry it slowly, turn it over more frequently, and heat it evenly until it is cooked. See the picture below. After the cake is fried, it is easy to separate the top and bottom into two pieces of dough when eating.
The delicious braised pork roll comes from this mouth-watering bowl of braised pork and soup! Specific practices, everyone look down.
I made five braised pork rolls yesterday, so I chose a small piece of pork belly. After cleaning the pork belly, I put it in a clear water pot, boil it with strong fire, blanch it with water, and then take it out, as shown below.
Cut the pork belly into small pieces, as shown below.
For the ingredients of brine, we need to prepare fragrant leaves, cinnamon, star anise, ginger slices, pepper granules and dried peppers.
Prepare half a pot of clean water, and add fragrant leaves, cinnamon, star anise, ginger slices, pepper granules and dried peppers.
Add soy sauce for color matching, a little more, and the amount is optional according to everyone's preference, then add soy sauce and cooking wine in turn.
Add salt and chunks of rock sugar, and bring to a boil. After boiling, you can try the salty soup.
Add pork belly pieces, boil over high fire, turn to low heat, cover the pot, and simmer for 30-40 minutes, until the pork belly is soft and tasty.
There is not much soup in the pot, and the braised pork is almost ready. Try the taste of braised pork and you can turn off the fire.
The side dishes in the braised pork rolls are also very important! Cucumber, ham sausage, green onions, eggs and lettuce need to be prepared.
Cut cucumber, ham sausage and green onion into thin strips and put them on a plate for later use.
Fry the eggs slowly with low heat, fry them in pockets, and put them on a plate for later use.
The dough is ready, the braised pork is ready, and the side dishes are ready. Roll up the braised pork cake, evenly brush a layer of sweet noodle sauce on the dough, add vegetables, eggs, braised pork, ham sausage and cucumber green onions, and pour the soup when braised pork. The rolled braised pork cake combines the fragrance of brine and the sauce of sweet noodle sauce, and the fragrance is refreshing before it is eaten.