1, cut the front shoulder into large pieces and soak in water;
2, beer, soft sugar, onion, ginger, bread, rock sugar;
3, the meat with good sauce is refrigerated and skimmed, and you can take it with you;
4. Mix dough, roll it into long strips and roll it up;
5. Roll up the dough, flatten it and roll it into cakes;
6. Bake one side in a bowl, one side in a disk, and put it in a baking tray;
7, fire up and down 190 degrees baking 10 minutes, take out and cool to room temperature, and put away;
8. Take as much meat as you eat, pour in the old soup and heat it in the microwave oven;
9. Take a proper amount of pepper and coriander and chop them up;
10, heat the steamed buns, and put chopped sauce meat and pepper into the steamed buns. This delicious Chinese hamburger is ready.
Tips for making Chinese hamburger;
1, authentic meat buns are just meat and soup without pepper and coriander.
2. The surface of Baiji steamed bread is half-baked, so it must not be twice as big as steamed bread, so the cake will bulge when it is baked, and it will not be crispy and soft inside like half-baked noodles;
3, when mixing noodles, edible alkali must be used, and the Baiji steamed bread made has the aroma of alkaline noodles, which is very delicious; When kneading dough, put some cooking oil in it. The crust is crisper and the inside is softer, and it won't be hard when it is cold.
4. It is best to soak pork in cold water first, which will remove the congestion inside and the cooked meat will not smell;
5. When baking pancakes, you must use a small fire, and you must cover the lid, so that the baked cakes will be crisp outside and soft inside;
6. When you open the bun, you must open it a little, so that you can spread more meat, and the shape of the meat sandwich is good;
7, it is best to use warm water for dough, which will speed up the fermentation, but the temperature is best not to be hot. If the water temperature is too high, the yeast will die, so that the dough cannot be fermented; In order to save time, you can put water in the steamer, turn off the heat and put on the steaming curtain, then put the dough in the basin, put it on the steaming curtain and cover the lid, and the noodles will ferment quickly.