Meat Sandwich Bun originated in Shaanxi, which is the abbreviation of "meat sandwiched between buns", is one of the traditional specialties of Shaanxi Province.

The meat and the bun must complement each other, the meat should be fat, tender and juicy; the bun should be crispy on the outside and soft on the inside, and the noodles should be full of flavor.

The golden crispy buns shiny soft meat into one, a bite of steamed bread crispy meat, and the delicious soup from the lips and teeth jump to the tongue, eat a time to let a person reminisce for three days, which is the charm of the meat burger.

The production of meat buns is divided into two steps, one is the bun, the second is the meat.

Generally it is the first and face, and so the face of the fermentation time to stew meat, meat stewed face is also good, and then branded bun cut meat, just out of the pot of bread outside the crisp most delicious, a put on the not crispy.

Method of making meat buns

Required ingredients: 500 grams of flour, 3 grams of yeast, shortening a small bowl, warm water.

Steps:

1, flour into the pot, yeast poured into the flour and stirred well, warm water slowly poured into the pot, while pouring with chopsticks to stir the edge of the flour, to a large snowflake-like, hand-dipped into the water and kneaded into a smooth dough. Cover with plastic wrap or lid and let rise until double in size.

2, the shortening of the production method: a small bowl of jade flour, 1 tablespoon of salt, 1 tablespoon of five-spice powder, mix well, 2 tablespoons of oil frying pan in the heat until the oil smoke, while hot, pour into the bowl while using chopsticks to stir evenly.

3, flour fermentation until the original 1.5 times the size of the hands to grasp the dough inside a large honeycomb, is fermented. Remove the dough from the oven and knead until smooth, dividing the dough into even sized pieces.

4: Take one of the dough balls and roll it out to a cow tongue shape, the thinner the better, evenly spread the shortening, roll it up from one end and finally close the mouth and flatten it out, cover it with plastic wrap and let it rise for 5-10 minutes.

5, electric cake gear up and down heat, the wake up a good dose a little rolling, do not roll too thin is not conducive to layering. Roll it out and put it in the pancake, cook the bottom until light brown, then flip it over and cook until both sides are golden brown.

Methods for making meat sandwich

Required ingredients: 500 grams of pork, marinated meat packet 1 packet, 3 slices of ginger, half a green onion, anise 1, 4 cloves of garlic, 2 bell peppers, 4 tablespoons of cooking wine, 3 tablespoons of soy sauce, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 4 pieces of icing sugar, 2 tablespoons of salt, goji berries, as much as possible.

Steps:

1, pork cleaned and cut 5 cm small square, cold water into the pot put 2 spoons of cooking wine, star anise, ginger and boil over high heat, the top of the froth floated up with a leaky spoon to the top of the froth.

2, foam skimming clean off the fire, the meat out with warm water rinse clean. Put into a casserole, add two bowls of water, put all the prepared seasonings except salt into it, cook on high heat for fifteen minutes and then reduce the heat to simmer.

3, the meat in the process of stewing with a spatula gently turn a little, to prevent sticky bottom. After 40 minutes of stewing over low heat, put the salt in, continue to stew over low heat for 10 minutes and then turn off the fire.

How to make the finished meat sandwich

Take out two or three pieces of marinated meat, cut a section of green pepper and chop it, cut the cooked preserves in the middle with a knife, put the chopped meat into it, and pour the broth over it. You can serve it with lettuce or bell peppers according to your taste, or you can serve it with no meat at all.

Tips for making meat buns

1, meat buns to do meat in order to taste good must choose between fat and lean meat, pork is the best choice, must choose with skin pork, meat skin in the cooking process can make the soup thick and bright meat. Pork, is the meat on the pork ribs, its structure is a layer of lean meat layer of fat spaced out, fat meat is easy to melt in the heat, lean meat cooked for a long time is not firewood, especially suitable for stewed food.

2, the standard for selecting pork is: look at the color to be bright red, no bruises on the meat, fat and thin layers; touching the hand slightly stained feeling, hand pressure elasticity; it is best not to choose the belly part of the selection of pork near the buttocks of the pork bits, where the pork, fat and lean meat thickness is comparable.

Summary: stewed meat can be boiled peeled eggs, tofu skin put in a piece of stew, do meat sandwich when you can put some in, so that the taste is richer. Meat can be stewed more than once, put dry in the plastic box in the refrigerator, the next time you eat take out and heat it, do sandwiches or cook noodles to eat can be.