Beijing sauce shredded pork sandwich

Beijing sauce shredded pork sandwich

Introduction:

Production steps:

Step 1: melt the yeast with water, put the baking powder into the dry flour, mix the yeast water with the flour, knead the dough and ferment it in a warm place to twice the size. (totally forgetting to take pictures of birds)

Step 2: the fermented dough should be kneaded again to fully exhaust the air.

Step 3: knead the dough into long strips.

Step 4: cut into equal parts.

Step 5: flatten a portion, roll it into a tongue shape, and brush it with oil.

Step 6: fold in half.

Step 7: use the knife back to press out the pattern. I'm too rough.

Step 8: put it in the steamer and wake up again for 15-20 minutes.

Step 9: steam with fire, fire for 15 minutes, turn off the fire and simmer for 3 minutes.

Step 10: shred pork, not too fine, add wine and starch, stir well, marinate for a while.

Step 11: scallion white, shred, spread on the plate.

Step 12: pour a small amount of oil into the pot and stir fry the shredded meat when it is 30-40% hot.

Step 13: stir fry until the shredded meat turns white and set aside.

Step 14: add a small amount of oil to the pot, pour in the sauce, and cook over low heat to make bubbles. Sauce: 1 tbsp Douban sauce (not Pixian Douban sauce), 2 tbsp sweet flour sauce, 1 tbsp tomato sauce, half tbsp oyster sauce, 1 tbsp sugar, stir well.

Step 15: stir fry the shredded meat, evenly wrap the sauce on each shredded meat, and serve on the shredded onion.

Materials required:

Pork: 400g

Flour: 200g

Scallion: two

Yeast: 2G

Baking powder: 1g

Water: moderate

Starch: right amount

Edible oil: right amount

Cooking wine: moderate

Soy sauce: 1 tbsp

Sweet flour paste: 2 tbsp

Ketchup: 1 tbsp

Oyster sauce: half tbsp

Sugar: 1 teaspoon

Note: my cake is too big, 200g flour can make 6 lotus leaf cakes.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: slightly spicy