Homemade Roujiamo

2024-10-31 14:59:20 2523

The first time I ate Roujiamo was during the Spring Festival travel rush two years ago when I went to Xi'an for a trip and returned to my mother-in-law's house. I stayed in Xi'an for 10 days starting from Mount Hua, and the most I ate was Roujiamo, which I ate at an old restaurant in a certain sheep market. Perhaps it was because I had eaten continuously for several days, but I was not interested in Roujiamo after returning, or maybe I didn't have the confidence to make the taste of an old brand restaurant, so I never started. A few days ago, the girl saw someone selling Roujiamo outside and said she wanted to eat it, so she had the idea of making Roujiamo. For those who have the basis of pasta, it is really not difficult to make the Bai Ji Mo of Rou Jia Mo. The braised meat is almost the same as Braised pork belly, but it needs more water and stews slowly over a low heat. The homemade Roujiamo will eventually add more meat, satisfying the appetite and filling the gap in culinary skills.

Details of ingredients

flour400 grams
Pork belly with five flowers2 pieces
Rock sugara little
Cinnamon bark1 piece
Old smokinga little
capsicumTwo
water210 grams
Yeast powder3 grams
XiangyeA few pieces
OctagonA few pills
Brine pack1 bag
onionHalf a
Ginger chunks1 piece
Garlic head1 unit

Technique

difficultybeginner
workmanshipskill
tastesalty and savory
timeThree hours

Steps to make Homemade Roujiamo

1. Cut the pork belly with skin into pieces and blanch it once in a cold water pot.
2. Put the blanched pork belly into a pot and stir fry over low heat to remove excess oil, then remove it.
3. Heat the white sugar in the pot until it melts.
4. Prepare spices.
5. Put the stir fried pork belly and spices into the pot and stir fry until the pork belly is evenly coated with soup color.
6. Take another pot and pour in an appropriate amount of water. Put the colored pork belly, spices, and braised ingredients into the pot. Bring to a boil over high heat, add 2 tablespoons of dark soy sauce, and simmer over low to medium heat.
7. Knead the dough in advance and let it ferment until it forms honeycomb like structures (about twice the size).
8. Divide the dough into several small balls, knead the meat smooth, and cover with a cloth.
9. Take a piece of dough and knead it into long strips.
10. Use a rolling pin to roll it into a long, cow shaped strip.
11. Then fold it in half.
12. Roll up.
13. The end is pressed onto the bottom of the rolled up face ring.
14. The rolled dough is shown in the picture.
15. Flatten the dough roll and use a rolling pin to roll it into a palm sized pancake.
16. Heat a flat bottomed pan without adding oil, use low heat, and cook the dough until cooked.
17. Fry until both sides of the pancake turn slightly yellow.
18. Take an appropriate amount of braised pork belly and chop it slightly. Wash and chop the onions, cilantro, and chili in advance, and mix well with the braised pork.
19. Cut the baked white bread in the middle with a knife and stuff it with the prepared meat filling. Completed.
20. It's done.
21. Finished product drawings
22. Completed.