[family rougamo]

[family rougamo]

Introduction:

"Rougamo" is a popular snack in Northwest China. It is mainly composed of "rougamo with wax sauce" (pork) in Shaanxi and "rougamo with mutton" in Ningxia. Rougamo with wax sauce is a famous snack in Xi'an, Shaanxi Province. Many people have made rougamo. Of course, every family's practice is different, but it is nothing more than a "delicious". What our two men eat is called a fragrance! My husband said it's interesting to eat. It's full of meat and delicious. My baby loves it too. "

Production steps:

Step 1: put the yeast, vegetable oil and flour into the basin, pour in warm water, and stir the flour into flakes with chopsticks.

Step 2: knead smooth dough by hand, cover with plastic film or wet cloth, and ferment to twice the size at warm room temperature.

Step 3: take out the fermented dough, knead it repeatedly until the surface is smooth, and pull it into a smaller dough.

Step 4: take a dough and roll it into a round cake with a rolling pin.

Step 5: don't put oil into the pan, put the cake into the pan and make it golden on both sides.

Step 6: wash the pork, put it into the pot, pour in clean water, heat it over high fire, continue to boil for 3 minutes, then remove it, rinse the foam with clean water, and pour out the water to blanch the pork.

Step 7: prepare the brine

Step 8: put the blanched pork into the pot, add enough water, boil it with high fire, and then add salt, scallion, ginger, soy sauce, soy sauce, rock sugar, etc.

Step 9: simmer for about 2 hours.

Step 10: wash coriander and green pepper and set aside.

Step 11: wash coriander and green pepper and set aside.

Step 12: cut the baked dough to 3 / 4 with a knife, and then put in the mixed meat.

Materials required:

Flour: right amount

Yeast: right amount

Water: moderate

Vegetable oil: 1 tbsp

Front leg pork with skin: moderate amount

Coriander: moderate

Green pepper: right amount

Onion: 2 segments

Rock sugar: 1 tsp

Ginger: 2 tablets

Salt: 1 tbsp

Stew bag: one

Old style: 1 tablespoon

Soy sauce: 2 tbsp

Note: the soup left after stewing is frozen in the refrigerator as the old soup. The next time the stew is thawed, it will be used with seasoning. The taste is better, and the old brine soup is more fragrant!

Production difficulty: simple

Process: brine

Production time: 20 minutes

Taste: slightly spicy