Maixiang stewed Chinese hamburger
Today, I finally ate the roujiamo I made myself. In the past, if I wanted to eat roujiamo, I would buy it outside. At that time, I always thought it would be great if I could make it myself! But I don't know what to do. Now, I have Food World to help me realize this wish, and I have achieved success again. I am really happy!
Recipe Recommendations
- flour appropriate amount
- baking powder appropriate amount
- yeast appropriate amount
- salt appropriate amount
- sugar appropriate amount
- marinade appropriate amount
- salty and sweet
- roast
- an hour
- ordinary
Steps for Maixiang stewed Chinese hamburger
1
Cut the skinned front leg meat into meat slices.
2
Put the meat into hot water and cook for a while, remove the foam and remove it.
3
Skim off the blanched meat and remove it.
4
Pour the meat into the marinade and marinate.
5
Add yeast to warm water at 35 degrees and let stand for 5 minutes.
6
Add yeast water to the flour and knead the dough.
7
Knead the flour into a smooth dough, cover with plastic wrap and ferment.
8
Place the dough on the chopping board and knead it into long strips.
9
Cut into equal size dough.
10
Roll out the divided dough into round cakes.
11
Put the dough into an electric frying pan and fry until golden brown on both sides.
12
Cut the stewed meat into diced meat.
13
Use a knife to cut the steamed buns in the middle, add the chopped diced pork, or add diced green pepper if you are willing to eat spicy food.Maixiang stewed Chinese hamburger Make Tips
If you like eggs, you can also marinate the fried eggs in the sauce for a while and then add them to the bun with the meat filling—it tastes great too. Oh, I realized after eating that marinating wood ear mushrooms and adding them to the meat filling would be delicious as well. I'll make an upgraded version next time.