Rougamo is a traditional Chinese food. The steaming, plump and fragrant pork is chopped up, mixed with green pepper and onion, poured with a little broth, cut the baiji steamed bun just out of the pot, and put the meat on it. Which meat powder doesn't make your mouth water when you see this scene! When you buy a small pocket rougamo at a very low price, when you feel that it's not enough to plug your teeth, when you feel that other people's selling is too unorthodox, You must have thought about making your own meat. Marinated meat is OK, but it's troublesome to make cakes. You know what? In fact, you can make a simple, delicious and fast Baiji bun with electric cake pan!
Material Science:
Pork with skin 1500g, ribs 500g, flour 500g, star anise appropriate amount, cinnamon appropriate amount, fragrant leaf appropriate amount, 3 tbsp salt, 6 pieces of rock sugar, 50g sugar, raw soy sauce appropriate amount, old soy sauce appropriate amount, 2 tbsp oil consumption
Method:
1. Soak pork with skin and spareribs in cold water for 1 hour to remove peculiar smell. Marinated meat with ribs is for the smell of bones.
2. Prepare seasoning. These condiments are common in supermarkets. They are easy to buy. It needs to be stated that the seasoning should not be perfect. It does not require too much. Anise, cinnamon, scallion, ginger and fennel must be available. Clove has a unique fragrance, but never more, two is enough. No garlic. Put the seasoning into the gauze bag. Don't wrap the gauze bag tightly. Be sure to leave enough space for the taste.
3. The best way to make stewed meat red and bright is to fry sugar. The color of the sugar should be small and medium fire. When the white granulated sugar changes from big bubble to small bubble, cook it with a large spoon of boiling water (be careful of splashing, it's very hot). The color of the sugar is amber, which means success.
4. Don't blanch the streaky pork with the spareribs, wait for the water to boil and remove the foam, cook for about 5 minutes, then take out the meat and spareribs. Filter the soup in the pan and keep the original soup. Cook the meat again, pour in the sugar color, put in the material bag, add 1 tbsp of soy sauce, 3 tbsp of raw soy sauce, 2 tbsp of oil consumption, add 3 tbsp of rock sugar and 3 tbsp of salt, the amount of salt can be larger, and the meat is eaten with a clip. Don't cut the streaky pork and cook it whole, because we are stewed meat, not soup. After a long time of stewing, the meat flavor will be lost.
5. The soup in the pot should be enough. Don't add water in the middle of the pot. As shown in the picture, cover the pot with a rag. If there are air holes on the pot cover, plug them, so as to retain the meat flavor to the greatest extent. After boiling for 5 minutes, turn off the heat to the minimum, roll the soup slightly, and simmer for at least 2 hours.
6. Use ordinary flour, add 2G yeast, 30g lard (edible oil is also OK, but it should be cooked and cooled), add 2G edible alkali into the water, add four taels of water to one kilogram of flour, and make a dough. The dough is a little harder than dumpling dough and a little softer than manual dough. Let the dough stand for 30 minutes and soften again. Alkaline water makes Baiji steamed bread have a unique flavor, lard makes Baiji steamed bread crisp and fragrant, Baiji steamed bread is semi hairy, just a little yeast (trick).
7. Divide the dough into two parts.
8. Knead the dough, roll out the long piece, spread the ghee (the ghee is hot oil poured in the flour, and then stir evenly, this oil has a certain viscosity, easy to smear, easy to layer), roll up from one end, roll up to the end of 15 cm, cut the strip at the end with a knife. Roll up and make a ball with your hand.
9. The dough is rolled into 1cm thick cake with a rolling pin.
10. Preheat the electric cake pan, four cakes in one pot, select the scallion oil cake gear, automatically start to bake, and automatically remind when the time is up. Baiji steamed bun is evenly colored and looks good.
11. The stewed pork is crisp but not loose, and fragrant but not greasy. This is the effect of the previous tips. Let's review: the meat should be large, the spices should be appropriate, the meat and bone should be together, and the soup should be strong and beautiful.
12. Take a piece of meat, don't cut it, twist it with a knife, and the lean meat will be fried. Don't crush the fat meat, just chop it casually, only when it has shape and flavor. Remember to scoop a small spoon of broth on the meat, cut the steaming Baiji steamed bun, and add the thick and delicious meat with wax sauce.
Tips
Don't worry about delicious meat. You can marinate more meat. If you can't put it in the refrigerator, you can take it as you like.
Do it yourself and get enough food and clothing. After learning this, we can make the homemade Baiji steamed bread big, fill up the stewed pork, and have a super invincible giant rougamo, which will make us addicted to rougamo!