What I want to share with you today is the famous Baiji steamed bun in Shaanxi, which is also a home-cooked pasta that was highly mentioned by everyone in the message area last week. For me who have been living in Beijing, Baijimo sounds quite strange, but when it comes to food made from Baijimo, friends all over the country should have heard of it, that is, China Hamburg! The skin used to make meat buns is Baiji buns.

I remember when I was in high school, there was a small shop near the school, which sold China steamed buns. It's delicious! I was contracted by China Steamed Bun for lunch for a week! Everything worth remembering is inseparable from eating, which may be my self-cultivation as a senior foodie. There is no Chinese hamburger shop now. I have never eaten such delicious Chinese hamburger again. Today, let's see how to make steamed buns delicious.

0 1

Baijimo practice

All the ingredients are stirred into dough and fermented at 25℃ for half an hour. Baekje steamed bread is a semi-fermented food, which only needs to be fermented for 30 minutes, and it should not be completely fermented.

Take out the dough and knead it until the surface is smooth, and the dough of Baijimo is harder.

Divide it into several parts by weight. The size of each serving of 50-70g steamed buns is appropriate.

Take a whole portion and make it into a water drop with a thick head and a thin head.

It is best to cover all noodles with plastic wrap, and then press a semi-dry cloth to keep moisture. Air drying is easy to crust.

All the dough is shaped.

Take out the first dough and flatten it by hand.

Then roll it out with a rolling pin.

Draw a circle along the edge from the wide end and press it under the dough at the end.

All the dough is rolled up.

Crush the rolled dough by hand.

Roll the rolling pin out from the middle and roll it into a circle, neither too thick nor too thin.

Heat the flat-bottomed non-stick pan with low heat, and directly put the prepared green embryo into it for branding without putting oil.

After the bottom is painted, turn it over and brand it.

Bake until both sides are colored, take out and put in the oven. Bake the middle layer at 200 degrees for 5-8 minutes.

02

Assemble China hamburgers.

Prepare braised pork, pepper and coriander.

Chop up all the pieces. Particle size depends on personal preference. I like to eat some chips, so I cut them into pieces. Add a spoonful of stew and mix well.

The steamed bread is ready, cut it from the middle with a knife and put in the meat. It's super delicious! I don't know how to lose weight with Chinese hamburger!

You can also fry an egg and two pieces of lunch meat.

Put it in a chopped bun, squeeze some sauce in it, or pour a spoonful of broth. We call it double clip, which is also a very popular way to eat.