Authentic & quot; [Shaanxi rougamo with wax sauce] (dedicated)

Authentic & quot; [Shaanxi rougamo with wax sauce] (dedicated)

Introduction:

"In fact, this log has been brewing for a long time. Since the China broadcast on the tip of the tongue, many friends yearn for Shaanxi rougamo, and many non local friends in Xi'an suffer from not being able to eat authentic Shaanxi rougamo in Xi'an. As for why it's called rougamo instead of rougamo, I can't explain more. Let's go to Baidu. As a native of Xi'an, I grew up as a snack rougamo. I remember when I was a child, I used to eat rougamo for five or two yuan. In the morning, my mother bought me something to eat, which was full of oil. Besides delicious food, I also had good memories. In this era of soaring prices, rougamo is not a common food in Xi'an. It's 6 yuan cheaper and 10 yuan more expensive. It's hard for Xi'an people to accept this price. It's a common snack, but it's a bit of "luxury". Price is on the one hand, the key is "quality". Although there are many shops now, there are not many good rougamo shops. Rougamo shops in Xi'an are as full as mutton steamed buns. However, in my personal opinion, there are no more than five good rougamo shops. Here I recommend some foreign friends to come to Xi'an to have a try [Qinyu rougamo, Ziwu Road, Zhangji rougamo head office, Cuihua Road, Wangkui's rougamo Steamed bun (I haven't eaten it for a long time, it's good)] let's go to Baidu. Once at Dayan Pagoda at noon, it was just time for dinner. There was a "XX authentic rougamo with wax sauce" nearby. There were a lot of people in it, so I went in and asked for a bowl of rice bran and a rougamo. I told my boss that I wanted a "skinny" (that is, lean meat and pig skin) sandwich. The boss said no, I could not bear it. Before the bun was put in front of me, I knew I couldn't do it. The bun didn't reach the authentic "iron" standard Circle tiger back chrysanthemum flower heart ", thought:" pay attention to eat, maybe the taste is OK. " But after a bite, I was completely disappointed. I took another bite of cold skin {too bad} and I was silent. Is this the so-called authentic Shaanxi rougamo? Isn't this a pit father? Beside the wild goose pagoda and the famous scenic spot in Xi'an, friends from other places can't eat the authentic cold skin rougamo. It's a tragedy of Xi'an.... Since then, I have been planning to introduce the authentic Shaanxi rougamo in "gourmet world". In fact, there are many kinds of rougamo in Shaanxi Province. The rougamo with wax sauce is just another kind, such as LanNiu rougamo, saozi rougamo, laotongguan rougamo, cumin fried rougamo and so on. I also see many friends making rougamo in our food world. It's very good, really, but it's not "Shannxi rougamo". It can only be called rougamo or Shaobing rougamo. Even if they do it, it's not very authentic. I think for a long time, summed up in Xi'an rougamo do not have the following reasons: 1, the reasons for steamed bread. Steamed bread is not good. It's called "Da Mo" in Shaanxi Province, that is, it's not good at making steamed bread. It doesn't reach the level of iron fist, tiger's back and chrysanthemum's heart. First, the level of the master who makes steamed bread is limited. Second, it's not authentic "Bai Ji Mo" at all. Second, it's meat. Because of soaring prices, choosing good meat has become the key, but now it's good to use pork. Some of them add other kinds of meat, and the cooking materials are not right. Some of the meat at home is really tasteless and not fragrant at all. It takes a pot of soup to cook meat. For decades and hundreds of years, the meat I cooked is not the best, but it's much better than the meat in more than half of the rougamo shops on the street. "

Production steps:

Step 1: add marinated soup and meat in casserole, and add proper amount of boiling water to make meat.

Step 2: skim the foam after boiling.

Step 3: one time; material bag, onion, ginger, rock sugar, and add the right amount of salt. I add 5 small spoonfuls, and try the stewed soup by myself. Only when the meat is salty, can the steamed bread taste good.

Step 4: slightly increase the skin of the meat, turn the pot to low heat for 2 hours, cook until the meat is soft, and keep it stuffy for 2 hours. (the authentic one is a large pot of meat, which is boiled in low heat for half a night and stewed for half a night.).

Step 5: This is cooked meat

Step 6: add flour yeast and a little edible alkali into the basin.

Step 7: add cold water and noodles, harder than steamed bread noodles and softer than rolled noodles.

Step 8: the key is to wake up. The time must not be as long as 15 minutes in the afternoon.

Step 9: knead the dough with soft light to remove the dosage.

Step 10: rub the mixture into jujube shape.

Step 11: roll with a rolling pin.

Step 12: roll from top to bottom, expose the tip and close at the bottom

Step 13: press the rolled surface.

Step 14: roll a bowl with a rolling pin (professional spindle rolling pin). If I don't have it, I use my hands to roll the whole bowl..

Step 15: put the bottom of the bowl on without putting oil in the pan.

Step 16: after peeling the bottom of the bun, turn it into a burnt yellow and prepare to put it into the electric cake pan.

Step 17: 1 turn the bun over and flatten it. Put it into the electric cake pan and bake it until both sides are golden

Step 18: chop up the meat. For authentic and best rougamo, you don't need to add gravy to the meat, because the meat is naturally juicy, fat but not greasy, thin but not firewood. Now many rougamo shops pour a lot of gravy, which seems very good, but it's far from good.

Step 19: cut the bun and put the meat in it. Alas, it's too simple. Let's eat it.

Step 20: look at the finished product

Step 21: please allow me to take a bite. It's delicious

Materials required:

Pork: 750g

Flour: 500g

Onion and ginger: right amount

Rock sugar: 50g

Mixed spice bag: one

Laolu soup: one pot

Water: moderate

Salt: right amount

Yeast: right amount

Edible alkali: appropriate amount

Chicken essence: appropriate amount

Note: Delicious do not explain, second kill all cottage rougamo. It's just home-made. My level is limited. I can't be completely authentic, but step by step I follow the old tradition and rules. This diary is the most written and elaborate one in my history. The purpose is to make more friends and get to know "Shaanxi rougamo with wax sauce" and Shaanxi cuisine. I also express indignation and helplessness to some unorthodox traditional food and snacks. I hope some Chinese traditional food can be well passed on, and I hope you can communicate more and make more delicious food. Finally, welcome to Xi'an to taste the authentic Shaanxi snacks. I hope you can share the authentic food of your hometown. Ah, I'm so tired. I'm so tired that I have a backache. Ha ha. If you like, share it. Tips: 1, stewed meat soup is the best old soup, so the aftertaste is right, authentic is a pot of meat, basically no water, are oil, at home do not so authentic (considerate). 2. It's important to make meat and salt, because there are also steamed buns. Besides, don't cut the meat into pieces and put it in the pot, so it will become braised meat. The whole piece of meat is cooked in this way, which is authentic. People's authentic meat is the whole fan of big meat, and they should try to make it bigger at home. 3. It's very important to make Baiji steamed bread dough soft and hard. It must not be too soft. It's harder than steamed bread dough. Only in this way can the steamed bread be crisp. 4. Remember not to wake up for too long, or the dough will not be crisp, it will not be authentic Baiji steamed bread, it will become dough cake. 5. Seeing that many people eat rougamo with spicy and coriander, I don't mean to slander you here. If you want to eat "authentic rougamo with wax sauce", don't add it. Of course, you can improve it at home according to your own taste, but some "rougamo shops" in other places, under the banner of "authentic Shaanxi rougamo with wax sauce", also add pepper and coriander, which is a little disrespectful of tradition, It's very chilling. 6. There are many ways to eat rougamo. At noon, it is usually served with cold skin or saozi noodles. In the morning, it is served with vermicelli soup or egg mash. In the afternoon, it is served with porridge and cold skin (a kind of soft drink in Xi'an). 7. Rougamo can be added with fat and lean, pure lean meat, or skinny (skin and lean meat). Of course, the most fragrant one is pure skin. You can try it at home. Outside, you can think where to add so many skin for you, ha ha... Fat and thin is a personal favorite. If you want to have a good time, you might as well try pure skin or skinny skin. This is a rare opportunity for you in an authentic rougamo shop... Ah............ Finished...... If you like it, share it with more friends. There are many kinds of rougamo in Shaanxi. Other rougamo are also very special. If you have a chance in the future, I will present it to you.

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: spiced