Roujiamo originated in Shaanxi, which is the abbreviation of "meat in steamed bun" in ancient Chinese. It is one of the traditional specialties of Shaanxi Province.

To make 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.

The making of Roujiamo is divided into two steps, one is the steamed bun and the other is the meat.

Generally, the noodles are mixed first, and then the meat is stewed while the noodles ferment. After the meat is stewed and the noodles are ready, the buns are baked and the meat is cut. The crispy skin of the buns is the most delicious when they are freshly cooked. It won't be crispy anymore.

How to make Roujiamomo

Ingredients required: 500 grams of flour, 3 grams of yeast, half a bowl of pastry, and an appropriate amount of warm water.

Preparation steps:

1. Put flour into a basin, pour yeast into the flour and stir evenly. Pour warm water into the basin slowly, stir the flour with chopsticks while pouring, until Make large snowflakes, dip your hands in water and knead 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. Add it to the bowl while it is hot. Pour in and stir with chopsticks.

3. The flour is fermented until it is 1.5 times its original size. When you pick up the dough with your hands and it has a large honeycomb shape 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 into the shape of beef tongue. The thinner the better, evenly spread the pastry, 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 rise 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, which is not conducive to 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.

How to make Roujiamorou

Ingredients required: 500 grams of pork belly, 1 package of braised pork ingredients, 3 slices of ginger, half a green onion, 1 star anise, garlic 4 cloves, 2 Chaotian peppers, 4 spoons of cooking wine, 3 spoons of soy sauce, 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 the pot, add 2 spoons of cooking wine, star anise and ginger. Bring to a boil over high heat. There will be foam floating on it. After rising, use a slotted spoon to remove the floating foam from the top.

2. Skim off the scum, 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 chop it into pieces, cut the baked buns in the middle with a knife, and cut them into pieces. Put the chopped meat in 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 a good taste, you must choose fat and lean meat. Pork belly is the best choice. You must choose it. Pork belly with skin, the skin can thicken the soup and make the meat shiny during the cooking process. 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 and should be elastic when pressed; it is best not to choose the belly area. Yes, you should choose the pork belly close to the rear buttocks of the pig. 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 and stew them 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. You can take it out and heat it up next time you eat it, and you can make steamed buns or boiled noodles.