Xi Chinese hamburger with Chinese hamburger.

material

Broth12kg, onion 85g, ginger 70g, Chinese liquor 30g, refined salt 200g, monosodium glutamate 750g, crystal sugar 25g, yellow rice wine15g, dried pepper 5g, spice bag (cinnamon 3g, star anise 3g, fennel 5g, licorice 2g, clove 2g, angelica dahurica.

working methods

Preparation of cured bacon;

Usually, we call the raw materials of livestock and poultry cured in the twelfth lunar month (after repeated curing-drying-curing) as bacon. Xi' an bacon is made of pork belly and then marinated in marinade.

Material selection and cutting tools:

Bacon should be pork belly with skin above five layers under ribs. This pork belly is fat and thin, and it tastes fat and thin after being marinated. In addition, the pork belly should be cut into chunks with a length of 15cm and a width of 10cm. If the knife is too small, the raw materials will be too salty when marinated for a long time, and then some marinade will be added when the buns are sandwiched behind, which will be very unpalatable.

Pickling and air drying:

Take 5 kilograms of pork belly as an example. First, clean it, put it in a porcelain jar, pour 2kg of purified water, then fry 750g of crude salt in a dry pan with spices (fragrant leaves, cinnamon and aniseed), add 2g of arsenic nitrate, and sprinkle it on the meat for curing. Marinate for 3 ~ 4 days in spring and autumn, 4 ~ 5 days in winter and 1 ~ 2 days in summer. Turn the jar 1 ~ 2 times a day. When the meat turns red, take it out and string it with iron wire and hang it in a cool and ventilated place to dry.

Saltwater cooking:

Soak the cured bacon in warm water until it becomes soft, then blanch it in boiling water, put it in a halogen bucket, and add broth 12kg, onion 85g, ginger 70g, white wine 30g, refined salt 200g, monosodium glutamate 750g, crystal sugar 25g, yellow wine 15g, dried pepper 5g and spice bag.

Key points of production:

1. Pork belly should have more layers and the knife should not be too small.

2. Add some purified water when curing, so that the salt can be quickly eaten into the meat under the action of water molecules.

3. When marinating, the dried bacon should be soaked first and then marinated.

The making of Baiji steamed buns:

1. Select high-gluten flour, add water and a small amount of oil and salt, then knead it into soft dough, simmer for about 30 minutes, then pull it out (per kilogram of flour 10), knead it into thin strips one by one, spread a layer of sesame oil, sprinkle with appropriate amount of salt and pepper, then roll it up, press it into cakes on the table, and roll it with a rolling surface.

2. Put the dough blank on the oven mouth branding plate, bake and set it, and then stand on the inner wall of the oven mouth under the branding plate until it is cooked. The above description is the authentic method of making Baiji steamed buns. The formula of dough is: 5 kg of flour, 2.5 kg of water, 20 g of salt and 0/00 g of oil/kloc.

skill

1. You can't add flour fertilizer (screwdriver) to the dough when making Baiji buns, because the steamed bread baked in this way is hard and fluffy.

You can't add too much salt to the dough. The reason why you need to add the right amount of oil is to make the steamed stuffed bun crisp.

3. The oven should be made of a big barrel with an iron plate on it and a stove under the iron plate, so the steamed bread baked in this way is more delicious than that baked in a pancake pan.

4. When eating steamed stuffed bun, you can first pull a knife along the edge of steamed stuffed bun with a thin knife, then grab a piece of hot bacon and chop it with a knife, directly stuff it into the opened steamed stuffed bun and pour a little marinade on it.