Chinese hamburger

Chinese hamburger

Introduction:

Production steps:

Step 1: streaky pork (if you can buy streaky pork with bone, it's best) soak in water for 8 hours

Step 2: prepare the spices. If the amount of spices is not easy to control, try to put less. There are only a few kinds of spices in my family. I think they are enough.

Step 3: add a little oil into the pan, add rock sugar and stir fry sugar.

Step 4: stir fry and add a spoonful of water.

Step 5: stir fry until the color is red and bright.

Step 6: add big bone soup or water into the inner liner of Supor fresh breathing IH electric pressure cooker, and pour in the fried sugar color, scallion, ginger, pork, soy sauce and cooking wine (more).

Step 7: put the prepared spices into the spice box and also into the pressure cooker.

Step 8: add rock sugar.

Step 9: add salt to taste.

Step 10: close the lid, turn on the power, and touch any touch button to light up the screen.

Step 11: press "ingredients selection" to "meat spareribs", press "cooking method" to "stew", other default, press "start / add juice and taste" to start cooking.

Step 12: fresh breath cooking process.

Step 13: after cooking, reset the process again, namely steps 11-13.

Step 14: after two procedures, stew the meat.

Step 15: bright red color, delicious and juicy.

Step 16: mix all the dough ingredients (300g flour, 145g water, 1 / 4 teaspoon soda flour, 3.5G yeast powder) and knead them into a smooth dough slightly softer than rolling noodles. Wake up for about 20 minutes. The dough is semi fermented, that is, the fermentation degree of the dough is only half of the normal fermentation degree.

Step 17: make a dosage of about 50g.

Step 18: knead into the middle thick two ends slightly thin spinning hammer shape.

Step 19: press flat and roll with a small rolling pin.

Step 20: roll up and take the end to the bottom, as shown.

Step 21: press flat and roll into a round cake with a rolling pin. The green bread is ready.

Step 22: put it into the electric cake pan and bake until both sides are golden.

Step 23: cut the steamed bun.

Step 24: add a little broth to the stewed meat, chop it up and put it into the bun.

Step 25: you can also add coriander or pepper to the meat according to your taste.

Step 26: finished product drawing

Step 27: finished product drawing

Step 28: finished product drawing

Step 29: finished product drawing

Step 30: rougamo in wax sauce, crisp and fragrant, baby ate two at a time.

Materials required:

Streaky pork: moderate

Flour: 300g

Water: 145g

Alkali noodles: 1 / 4 tsp

Yeast powder: 3.5g

Scallion: right amount

Ginger slices: right amount

Rock sugar: right amount

Old style: moderate

Salt: right amount

Spices: appropriate amount (Zanthoxylum bungeanum, star anise, fennel, clove, clove, tsaokuo, Liangjiang, Amomum, Yuguo, Xiangsha, Amomum)

Dagu Decoction: appropriate amount (or water)

Cooking wine: moderate

Note: if this rougamo with wax sauce is stewed in an ordinary frying pan, the streaky pork should be boiled until the skin is colored, and then it should be stewed in low heat for 2 hours. Enough water should be added, and monosodium glutamate should be added to make it fresh. But with SUPOR fresh breath IH electric pressure cooker, directly put the raw materials into the pot, and simply set the program. It adopts the original patent "fresh breath cooking technology", which can automatically draw the most suitable cooking curve according to the personalized characteristics of different ingredients and dishes by using the built-in "fresh breath cooking curve" control system, so as to release the freshness of the ingredients to the greatest extent, Not putting monosodium glutamate can also ensure the delicious taste of the dishes. More importantly, it conforms to the health concept of modern people and maintains the original taste and nutrition of the food materials to the maximum extent.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh