Chinese hamburger can basically be understood as China version of hamburger, a qualified Chinese hamburger with fragrant but not greasy wax sauce, and fat but not greasy meat and steamed buns are integrated. The name of "meat in steamed buns" is an ellipsis sentence in ancient Chinese, which means "meat in steamed buns", and it is one of the Han special foods in Xi 'an. Baiji steamed buns should be grilled with iron shovel and served with preserved meat made of old soup. The wonderful combination of the two foods sets off each other and brings their respective tastes to the extreme. Steamed buns are fragrant, crispy, fat but not greasy, rich and mellow, with endless aftertaste. Xiaobian's grandmother is a native of Xi 'an. She is over 7 years old this year, but her cooking is very good. The meat sandwich steamed buns she made are famous in the local area. The meat is soft and rotten, and the outside is crisp and tender, which is very delicious. A few days ago, when Xiaobian came home, she asked grandma for the secret recipe of Chinese hamburger. The following Xiaobian will share it with you, so learn it quickly! After learning, Chinese hamburger in Xi 'an is eaten at home.

Shaanxi people's favorite Chinese hamburger is so simple to make?

By chewing manyan

ingredients:

flour, yeast (dry), warm water, pork belly, persimmon pepper, red pepper, scallion, ginger, shallot, marinade, soy sauce, refined salt, rock sugar and vegetable oil

cooking steps.

2. Then put the dough in a container, cover it with plastic wrap and ferment for a while.

3. put the rock sugar in the pot, stir-fry until the sugar is brown, and then put the pork belly into pieces.

4. Then add braised pork, soy sauce, soy sauce, salt, cooking wine, green onion and ginger, and stew until the meat is soft and waxy.

5. The fermented dough is cut into pieces, then rolled into strips, and then rolled into strips with a rolling pin.

6. Then slowly roll up the strip-shaped noodles, and roll them flat with a rolling pin from above. Be careful not to roll them too thin ~

7. Cook the meat in a non-stick pan, then turn to a low heat, put in the steamed bun skin, and slowly bake them to brown and crisp on both sides.

8. Chop the marinated meat into fine particles, and then mix in the chopped green pepper and red pepper ~

9. Cut the baked skin, and then put the stuffing in the middle.

Cooking tips:

1. The dough should not be fermented excessively, and the dough that is a little hard and dry is the unique taste of authentic Chinese hamburger; 2. When choosing pork belly, look for meat that is fat and thin. If it is too thin, it will taste greasy, and if it is too fat, it will be greasy. 3. When selecting pork belly, touch the surface of fresh pork. If it is slightly dry or wet, but not sticky, it is high-quality fresh pork; 4, choose pork belly to choose meat with tight and elastic meat, after pressing with your fingers, the meat can quickly return to its original state, such meat is fresh and high quality meat; 5. Fresh pork is moderately fat and thin. If lean meat is added, the meat color is red, the fiber is loose, and liquid will flow out between lean meat and fat.