Roujiamo

2024-10-05 14:59:29 1309

When it comes to roujiamo, many children and parents should be smacking their mouths, after all, no one can resist this wonderful taste. Roujiamo is a combination of braised meat and Baijimo. The meat is soft and glutinous, fat but not greasy, and melts in the mouth. The bread is crispy on the outside and tender on the inside, with a fragrant aroma. It is deeply loved by adults and children for its endless aftertaste. In fact, making Roujiamo is not difficult at all. The chef will teach everyone the recipe now, and you can learn it in minutes. It's also great to show off your skills in front of your family! Hurry up and follow the little chef to start*

Details of ingredients

flour500g
Pork belly with five flowers500g
green pepperTwo

Technique

difficultybeginner
workmanshiphalogen
tastesalty and savory
timeThree quarters of an hour

Steps to make Roujiamo

The detailed usage of ingredients is as follows.
2. Wash pork belly, green peppers, and ginger and set aside. Wash Sichuan peppercorns, Sichuan peppercorns, fragrant leaves, star anise, tangerine peel, and cinnamon and tie them tightly in gauze.
3. Add 3 grams of yeast and 200 grams of warm water to natural flour.
4. Stir to form dough.
5. Knead into a smooth dough, cover it with a cage cloth, and let it ferment in a warm place to double its original volume. (Internal honeycomb like pores are sufficient)
6. Cut the pork belly into evenly sized chunks.
7. Blanch water to remove blood foam. (Or blanch the whole piece and then cut it into small pieces)
8. Add oil to the pot and heat it up. Add a spoonful of white sugar and stir over low heat until the sugar dissolves and creates large bubbles.
9. After the sugar has completely melted, add blanched pork belly and ginger slices, stir fry until the color changes.
10. Add an appropriate amount of water, add dark soy sauce, put in the large ingredient package, simmer over high heat, then reduce the heat and simmer until the meat is thick and tender. (Leave some soup at the end of the pot, don't collect all the juice)
11. Knead the fermented dough into long strips and cut them into evenly sized dough.
12. Knead the small noodle mixture into smooth oval shaped dough, press it once, and roll it out into oval shaped dough pieces with a uniform thickness of about 0.2 centimeters. Roll the rolled dough from one end to the other.
13. Stand up, flatten, and roll into a circular pancake with a uniform thickness of about 0.2 centimeters. (Slightly thinner, the dough will swell during the process of baking again)
14. Put the rolled dough into an electric pancake pan or a frying pan.
15. Blanch until both sides are golden brown before serving.
16. In this way, the crispy and soft Bai Ji Mo is ready.
17. Put the stewed pork belly on a cutting board and drizzle with a little soup
18. Add an appropriate amount of green peppers and chop them.
19. Cut open the baked Baiji bread in the middle, connect the bottom, and sandwich the chopped meat in the cake.
20. In this way, the meat is soft, glutinous, and rich in aroma of Roujiamo is ready. You can try it yourself and make sure your child loves it!