The steamed bun with meat and steamed bun is mainly fat.

If you are in Xi'an, you can go to the stall where you buy this steamed bun and buy a small piece of it. If you're not in Xi'an, just watch.

If anyone has a good fat noodle, I'd like a piece of it, as big as a fist.

Make dough, rub the fat into it, and wake up all night.

Then you can start. When kneading the dough, add some oil, grab a piece of dough slightly larger than your fist, knead it vigorously, and then roll it into two strips as thick as three fingers. Plate it up, flatten it with a rolling pin and roll it into the size of the steamed bun you can see. At this time, put it on the stove with charcoal fire underneath. Just fine.

Also, the key point of this steamed bun is to use a rolling pin to roll the steamed bun into a thin middle and thick around the edges, which is exactly the opposite of how we make dumpling wrappers.

Of course I am not very familiar with it, you can try it out or give it a try

Ingredients:

300 grams of flour, 20 grams of baking powder, appropriate amount of warm water.

Method:

1. Dissolve the baking powder with warm water, pour it into the flour, and knead it into a moderately soft dough with your hands. Cover with a cloth and let rise for 40-50 minutes. Wait until the dough is completely expanded.

2. Then: cut into 6 parts, knead each part, flatten, and roll it into a round shape.

3. Heat it first, do not add oil. Put the cake in and poke 9 small holes with a toothpick. Prick both sides. Cover the pot, being careful not to burn it, and turn it over after a few minutes. You can already smell the aroma

4. The dough will expand a little, and it will look soft and fluffy. Of course it is delicious

5. Watching the braised pork being cooked. It smells delicious! !

In fact, making braised pork is quite simple. It’s up to you to put in whatever ingredients you think are delicious. I didn’t put in many ingredients. A pressure cooker is most suitable. It’s delicious, and it’s rotten enough to not clog your teeth~!

A. Meat selection is very important. According to personal taste, it should not be too fatty.

B. Cut into small pieces. Add star anise powder and a piece of cinnamon. Light soy sauce (don’t worry if you use more), a little sugar and salt.

C. Add water to the meat.

D. After the pot is ventilated, simmer over low heat for 25 minutes.

If there is too much water after opening the lid, open the lid and cook over high heat until the soup is thick.

Watermelon rind and braised pork

Ingredients: watermelon rind, pork belly, star anise, soy sauce.

Method:

A. Wash and cut the pork belly into pieces, cut the watermelon into small sections and peel it (you can leave more of the red meat part) and set aside;

B. Put the watermelon rind and pork belly into the pot, add appropriate amount of water, star anise, and soy sauce, and simmer over medium heat for 30 to 40 minutes. Serve.

6. Then chop the stewed meat into pieces with a knife and pour some braised meat soup on it.

7. Cut the middle of the fried bun with a knife. Do not cut it to the bottom, leaving a little edge connected.

8. Start filling the meat: put the minced meat into the middle, that’s it.

Xi’an Roujiamo

“The fat meat will not make you feel tired after eating, and the lean meat will have no residue and fill your mouth with oil. You don’t need to bite the meat with your teeth to make it rotten, and the lingering fragrance will last for a long time after eating.” This is why The Xi'an snack that I'm crazy about--"Roujiamo".

"Roujiamo", people who don't know the name think it is a steamed bun stuffed with meat. In fact, it is meat stuffed inside a steamed bun. To be more precise, it is meat stuffed with sesame cakes. Because Xi'an calls sesame cakes "moon". The preparation of Roujiamo is very particular:

First of all, let’s talk about “meat”. The meat inside Roujiamo is not ordinary meat. Speaking of the meat inside, it has a big origin. , that's called "cured meat". "Preserved meat" was called "cold meat" during the Warring States Period. "Han" is a homophone of "Han", which refers to South Korea. At that time, South Korea was located in the area that is now the junction of Qin, Jin and Henan, and its cured meat was famous. After Qin destroyed Han, the "Korean meat" preparation method was introduced to Chang'an. To make cured meat, you need to choose the best hard rib meat of the pig and cook it with more than 20 kinds of seasonings such as salt, ginger, cinnamon, cloves, coriander kernels, and incense. Simmer the old soup and add less water. Moreover, the older the broth is, the more fragrant and delicious the cooked meat will be, which is why the aroma lingers long after eating.

The oldest cured meat in Xi'an is probably Fan Ji's, which has a history of hundreds of years, so if you want to make your own roujiamo, don't fantasize.

Let’s talk about "moon". The meat bun of Roujiamo is called "Baiji Mo". Baiji Mo is said to originate from Xianyang. It is kneaded with good flour and then made into a cake shape. When the man who makes the steamed buns is making molds, he will specially throw the rolling pin in his hand to make a rhythmic crackling sound, and then place it on the iron pan to bake it briefly. After forming, when placing it, you should also drop it hard to make a "pop" sound. You don’t need to look, just listen to know how chewy this bun is. Then put it in the furnace and stand it on its side, bake it over the charcoal fire of the iron grill plate, turn it over after a while, and it will be crispy and slightly brown on both sides. It is a rare state to be crispy on the outside and tender on the inside. The top-quality Baiji buns are fully kneaded and the heat is just right. The prepared Baiji steamed bun is shaped like an "iron ring with a tiger's back and a chrysanthemum heart", with thin and crispy skin and soft inside. It can be eaten alone. If you put the cured meat in it, think about it. When these two delicacies are imported together, you must place your tongue properly, otherwise, you will swallow it together. Xi'an's Roujiamo is also a matter of debate. Although outsiders come to Xi'an, they will first choose Fanji Roujiamo shop in Zhupa City. People will come here because of its reputation. However, the author thinks that there are several delicious Roujiamo in Xi'an. They are all good, like Qin Yu's Roujiamo, Wangkui's Roujiamo, and Wang Heng's Roujiamo. They are not much worse than Fan Ji's, and each has its own characteristics.

When eating, it is common to see diners holding the buns upright when eating, making their hands full of oily juices. It is a pity for the fragrant gravy. The correct posture for eating Roujiamo is to hold the bun horizontally, because holding the bun horizontally can fully immerse the cured meat juice into the bun and prevent it from flowing out. Bite from both sides, such as from the middle of the white steamed bun, and the cured meat will be squeezed out from both sides, which will make you miserable. Moreover, I will teach you a secret recipe, that is, when buying Roujiamo, you must queue up, because the Roujiamo bought in line must be hot and freshly baked. It tastes even more sweet and delicious, with endless aftertaste. . . . . .