Foodabc Chinese cuisine Northwest cuisine

Shaanxi Roujiamo

2024-07-03 14:58:55 4899

Although not from Shaanxi, as a child growing up in the north, Roujiamo is not unfamiliar. I remember when I was in college, every day when I passed by the small stall outside the school, I couldn't help but take a few more glances at the fragrant Roujiamo. I vividly remember back then, Roujiamo was priced at 1.5 yuan per piece, and I thought it was a bit expensive, not willing to buy it every meal. Nowadays, prices are skyrocketing. A few days ago, on my way to work, I saw a Qinzhen rice noodle shop and upon entering, I saw all the Shaanxi style food. I immediately ordered a high-quality Roujiamo and a bowl of rice noodles. This Roujiamo is only 10 yuan per piece, but the meat is pitifully scarce. It's really unpleasant. I silently thought to myself, "I'll make Roujiamo once I have time this weekend. I want to eat as much meat as I want, and enjoy it.".

Details of ingredients

pork500 grams
flour350 grams
Dry yeast4 grams
White sugar10 grams
gingera piece
Xiangye2 pieces
pepperA handful
Octagon1 unit
Dried chili peppers4-5

Technique

difficultySimple
workmanshipStew
tastesalty and savory
timeThree hours

Steps to make Shaanxi Roujiamo

1. Prepare materials
2. Cut pork into large pieces and slice ginger.
3. Put the pork chunks into an electric pressure cooker and pour cold water over the pork. Add all spices, ginger slices, and salt, sugar, cooking wine, light soy sauce, and dark soy sauce.
4. Press the lid of the electric pressure cooker for about 20 minutes, and continue to keep it stuffy after insulation.
5. Put the flour into a bowl, add 4 grams of yeast and 10 grams of sugar, and mix well.
6. Slowly pour in 180 grams of warm water and stir with chopsticks until all the faces are snowflake like.
7. Use your hands to pick up the broken dough, as long as it forms a ball, it doesn't matter if the surface is rough. Cover with cling film and leave for 10 minutes.
After 8.10 minutes, knead the dough repeatedly with your hands until the surface is smooth. Cover with cling film and ferment until twice the size.
9. Lift the fermented dough with your hand until it is completely honeycomb like, indicating that it has been prepared.
10. Take out the dough, put it on a cutting board, dry the flour, and rub it a few times to expel the air.
11. Roll the dough into long strips.
12. According to your own needs, use a knife to cut into appropriate small pieces (my amount of noodles is just right for making 8 cakes).
13. Take a small dough and flatten it with your hand. Use a rolling pin to roll it out into a duck tongue shape.
14. Fold left and right.
15. Roll up from one end.
Place the side with fewer layers facing upwards on the cutting board.
17. Press flat with your hand.
18. Use a rolling pin to roll out a palm sized round cake.
19. Place the non stick pan over low heat and directly put the cake into the pan without adding oil.
20. First, simmer on low heat and cover with a lid. After all the pancakes are cooked, turn to high heat and color.
21. Take out the stewed meat and soup together and place them in a bowl. Discard the spice residue.
22. Chop the meat with a knife and pour the broth over the meat while chopping, allowing the minced meat to fully absorb the flavor of the soup while also preventing the meat from becoming dry.
23. Take a cake, hold it with your left hand and cut it open with a knife in your right hand.
24. Do not open more than half of the cake and be careful not to cut it through.
25. Use a knife to feed the meat and pour 2 tablespoons of broth at the end, allowing the cake to fully absorb the broth.
26. The Roujiamo is completed