Roujiamo originated in Shaanxi, which is the abbreviation of "roujiamo" in ancient Chinese. It is one of the traditional specialties of Shaanxi Province.
For a delicious Roujiamo, the meat and the bun must complement each other. The meat should be fat but not greasy, tender and juicy; the bun should be crispy on the outside, soft on the inside, and full of flavor.
The golden and crispy buns are shiny and soft, and the meat is melted into one. When you bite into it, the buns are crispy and meaty, and the delicious soup jumps from your lips to the tip of your tongue. One meal can make people think about it for three days. This is what Roujiamo is.
The charm.
There are two steps to making Roujiamo, one is the bun and the other is the meat.
Generally, the noodles are kneaded first, then the meat is stewed while the noodles are fermenting. After the meat is stewed and the noodles are cooked, the buns are baked and the meat is cut. The skin of the buns is crispy and delicious just out of the pan.
Ingredients required for making Roujiamomo: 500 grams of flour, 3 grams of yeast, half a bowl of pastry, and an appropriate amount of warm water.
Production steps: 1. Put the flour into a basin, pour the yeast into the flour and mix evenly. Slowly pour the warm water into the basin. Stir the flour with chopsticks while pouring it until it looks like large snowflakes. Dip your hands in water and knead it into a smooth dough.
Cover with plastic wrap or lid and ferment until doubled in size.
2. How to make pancake: Mix half a bowl of jade flour, 1 spoon of salt, and 1 spoon of five-spice powder evenly. Heat 2 tablespoons of oil in a wok until the oil smokes. Pour it into the bowl while it is hot and stir with chopsticks.
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3. Ferment the flour until it is 1.5 times its original size. When you pick up the dough with your hands and it looks like a large honeycomb inside, it means it is fermented.
Take out the fermented dough and knead it on a chopping board until smooth and divide it into evenly sized balls.
4. Take one and roll it out into the shape of beef tongue. The thinner the better, spread the pastry evenly, roll it up from one end and press it flat at the end. After everything is done, cover it with plastic wrap and let it rest for 5-10 minutes.
5. Heat up and down the electric cake pan, and roll out the awakened dough slightly. Do not roll it too thin to facilitate layering.
Roll it out and place it in an electric cake pan. Fry the bottom until slightly brown, then flip over and fry until both sides are golden.
Ingredients required for making Roujiamorou: 500 grams of pork belly, 1 package of braised pork ingredients, 3 slices of ginger, half a green onion, 1 star anise, 4 cloves of garlic, 2 Chaotian peppers, 4 spoons of cooking wine, 3 soy sauce
spoon, 2 spoons of dark soy sauce, 1 spoon of very fresh soy sauce, 4 pieces of rock sugar, 2 spoons of salt, appropriate amount of wolfberry.
Preparation steps: 1. Wash the pork belly and cut into small cubes of about 5 cm. Pour cold water into a pot, add 2 tablespoons of cooking wine, star anise, and ginger and bring to a boil over high heat. If there is any foam floating on it, use a slotted spoon to remove the foam from it.
2. Skim off the scum and turn off the heat, take out the meat and rinse it with warm water.
Put it into a casserole, add two bowls of water, add all the prepared seasonings except salt, simmer over high heat for fifteen minutes, then reduce to low heat and simmer.
3. Use a shovel to gently turn the meat while it is stewing to prevent it from sticking to the bottom.
After simmering on low heat for 40 minutes, add the salt, continue to simmer on low heat for 10 minutes and then turn off the heat.
How to make the finished Roujiamo product: Take out two or three pieces of braised meat, cut a section of green pepper and mince it, cut the baked bun from the middle with a knife, put the minced meat in it, and pour the broth over it.
It can be served with lettuce or green peppers according to personal taste, or it can be delicious with nothing but meat.
Tips for making Roujiamo 1. If you want to make Roujiamo with good taste, you must choose fat and lean meat. Pork belly is the best choice. Be sure to choose pork belly with skin. The skin can make the soup juice during the cooking process.
Thickens and makes the meat shiny.
Pork belly is the meat on pork ribs. Its structure is one layer of lean meat and one layer of fat meat. The fat meat melts easily when heated, and the lean meat does not use firewood when cooked for a long time, so it is especially suitable for stewing.
2. The criteria for selecting pork belly are: the color should be bright red, there should be no congestion on the meat, and the fat and thin layers should be distinct; it should feel slightly sticky when touched by hand, and should be elastic when pressed with hand; it is best not to choose the belly part, but close to the back of the pig.
The pork belly on the buttocks, the fat and lean meat here are about the same thickness.
Summary: When stewing meat, you can put boiled peeled eggs and tofu skin in to stew together. When making roujiamo, you can put some in to make the taste richer.
The meat can be stewed more than once, let it dry, then put it in a crisper and put it in the refrigerator. The next time you eat it, you can take it out and heat it up, make steamed buns or boil noodles.