Shaanxi rougamo

Shaanxi rougamo

Introduction:

"Although he is not from Western Shaanxi, he is no stranger to rougamo as a child growing up in the north. I remember when I was in college, when I passed by the stall outside the school, I could not help looking at the delicious rougamo every day. I still remember that the rougamo was 1.5 yuan a day. At that time, I thought it was a little expensive, and I was not willing to buy every meal. Now prices are soaring. A few days ago, I saw a rice noodle shop in qinzhen town on my way to work. When I went in, I saw that it was full of Shaanxi style food. I immediately ordered a high-quality rougamo and a bowl of rice noodle. It's just that the rougamo costs 10 yuan a piece, but the meat is very little. I'm really upset. I silently read that I have to make a rougamo when I'm free at the weekend. I want to eat as much meat as I want. "

Production steps:

Step 1: prepare the materials

Step 2: cut the pork into large pieces and slice the ginger.

Step 3: put the pork into the electric pressure cooker and pour cold water into it. Add all spices, ginger slices, salt, sugar, cooking wine, soy sauce and soy sauce.

Step 4: press the cover of the electric pressure cooker for about 20 minutes and keep it stuffy after heat preservation.

Step 5: put the flour into the bowl, add 4G yeast and 10g sugar, mix well.

Step 6: slowly pour in 180 grams of warm water and stir with chopsticks until all sides are snowflake like.

Step 7: pick up the dough by hand, as long as the dough is formed, it doesn't matter if the surface is rough. Cover with plastic wrap and let stand for 10 minutes.

Step 8: after 10 minutes, knead the dough repeatedly by hand until the surface is smooth, cover with plastic film and ferment to twice the size.

Step 9: lift up the fermented dough with your hand, and the dough is completely honeycomb, which means the dough is ready.

Step 10: take out the dough, put it on the chopping board, dry the flour, knead it a few times, and let the air out.

Step 11: rub the dough into long strips.

Step 12: according to your own needs, use a knife to cut into the right amount of small segments (my amount of noodles to make 8 cakes is just right).

Step 13: take a small dough, flatten it by hand, and roll it into a duck tongue shape with a rolling pin.

Step 14: fold left and right.

Step 15: roll up from one end.

Step 16: put the side with less layers on the chopping board.

Step 17: press flat with your hand.

Step 18: roll a round cake with a rolling pin.

Step 19: don't stick to the pot, put it on the fire, lower the fire, put the cake directly into the pot, don't add oil.

Step 20: cauterize with low heat and cover. After all the cakes are cooked, turn to high heat for coloring.

Step 21: take out the stewed meat and soup, put them in a bowl, and discard the spice residue.

Step 22: chop the meat with a knife and pour the broth on the meat while chopping, so that the minced meat can fully absorb the flavor of the soup and the meat will not dry.

Step 23: take a cake, press the top of the cake with your left hand, and cut it with a knife in your right hand.

Step 24: don't open your mouth more than half of the cake. Be careful not to cut through it.

Step 25: feed the meat with a knife and pour 2 spoonfuls of broth at the end to make the cake fully absorb the broth.

Step 26: rougamo is finished

Materials required:

Pork: 500g

Flour: 350g

Dry yeast: 4G

Sugar: 10g

Jiang: one piece

Fragrant leaves: 2 pieces

Chinese prickly ash: a handful

Star anise: 1

Dried peppers: 4-5

Note: 1, pork had better choose a little fat, so the taste is better. But I don't like fat meat, so I choose lean meat, which tastes good. 2. The chilli and sugar in the bittern are all for the sake of improving the taste, so they can't taste spicy and sweet. Of course, you can also according to your own taste, I have eaten cumin, there is a stew to fry shredded meat, and put green pepper, is also a flavor. 3. Sugar is put into the hair flour to help it ferment, so there is no need to worry about whether it will be very sweet. 4. After the dough is formed by hand, it needs to be placed for 10 minutes because the strength of the newly formed dough is very strong. If hard kneading is time-consuming and laborious, give the dough 10 minutes to relax, and then take it out and knead it, it can quickly become smooth. 5. The cake embryo is rolled to the required size (what you see is what you get). Although it's made of dough, it will only thicken and not become bigger after it's put into the pot. So you can roll the cake embryo as big as you want. 6. It's better to eat and bake the cake now. If you want the cake to be crispy, you'd better bake it in toaster (toaster). If you don't have time to make cakes like me, you can cook more cakes at a time. When you eat, you can redry them in the oven or toaster, just like the new ones.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh