Meat Sandwich Bun is a popular snack among the folk in Northwest China, which was introduced into the city of Chang'an after the destruction of Korea by Qin during the Warring States period.
Bun is the ancient Chinese word for meat sandwiched between the bun, one of the Han Chinese specialty food in Shaanxi Province, Shaanxi region, there is the use of baklava buns meat sandwiches, Baoji Xifu meat bacon sandwiches, Tongguan Tongguan meat sandwiches and baklava buns are different, the appearance of the buns charred yellow, stripes are clear, the internal layer, the cake body swells, crispy skin, tender skin, the fire power to the home, the temperature to consume scalding hot for the best!
The old Tongguan meat bun is a hot bun with cold meat, the cake is crispy and the meat is fragrant, cool and not greasy.
The meat buns in Shaanxi and the lamb buns in Ningxia are the main ones. Bolognese meat sandwich is a famous snack in Xi'an City, Shaanxi Province, the authentic posture for eating meat sandwich is to hold the bun horizontally, biting from both sides, holding the bun horizontally, which can make the bolognese gravy fully immersed in the bun, without flowing out.On January 8, 2016, meat sandwich was selected as the intangible cultural heritage of Shaanxi Province.
How to Make Meat Sandwich Buns
3 cups of medium gluten flour, 1 cup of warm water, 1 and 1/2 teaspoons of yeast, 2 teaspoons of salad oil, 1/4 teaspoon of salt, 2 pounds of pork thighs, 1 pot of old marinade, 1/4 cup of soy sauce, 1 tablespoon of light soy sauce, 2 tablespoons of white sugar, 1/4 cup of cooking wine, 1 ginger, 1 teaspoon of bell peppercorns, and 1 handful of dried red chili, 2 teaspoons of Wang Shouyi thirteen spices, 1 piece of cinnamon, 1 teaspoon of oyster sauce, 1 piece of grasshopper, tapped, salt to taste, water to taste, 4 green chili peppers, 1 small handful of cilantro.
Take out the risen dough, knead off the big air bubbles, and divide it evenly into 12 equal parts, or according to your favorite size decision. Then knead each small ball of dough in turn, and gently roll it into a small round cake with a rolling pin. Cut the pork into cubes and put it into a pot, pour in water that doesn't go over the meat, blanch the meat after the water boils and then cook it for about 3 minutes, then fish out the meat, and pour the water and blanched pork into the pot again and bring it to a boil on a high flame, and put in the seasoning.
Divide the dough into six smaller balls of about 7-80g. Take one, roll it into a long strip, then roll it up, roll it up and stand it up, flatten it into a cake, the size of the cake, slightly larger than the palm of your hand, the thickness of the cake, less than 1cm, patted the cake into a dry, oil-free, water-free pan, fry on low heat until golden brown on both sides, turn off the heat and simmer for 5-10 minutes, the bell peppers, cilantro, and don't have a good mix of pancetta, add some gravy and chopped up and stand by.