Practice of Baiji steamed buns: home.meishichina.com/recipe-34781.html
Roujiamo is actually "meat sandwiched in steamed buns." There is also a saying that people used to call "roujiamo""steamed buns with meat", and the dialect sounded like "no meat with meat" and "no meat with meat". What should I do if I don't have meat with meat? So he was anxious and called it "Roujiamo", which sounded much better.
Chinese hamburger
By KayHeller
Recipe Recommendations
- green onions appropriate amount
- coriander appropriate amount
- green pepper appropriate amount
- Baiji steamed bread appropriate amount
- braised pork sauce appropriate amount
- soy sauce 3 scoops
- soy sauce 3 scoops
- qingshui 4 liters
- salt appropriate amount
- salty and fresh
- halogen
- several hours
- ordinary
Steps for Chinese hamburger
1
Rinse and place the stewed ingredients into the lid of the ingredients tightly.
2
Pour into a water pot and cook for 5 minutes to remove the bitterness of the marinade.
3
Put the pan on fire and add enough water to boil, add the meat pieces to the water to remove the blood foam.
4
Add enough water to the pan, add the marinade, 3 tablespoons of light soy sauce, and 3 tablespoons of dark soy sauce, and cook until warm, add the meat pieces to boil.
5
Use a spoon to skim off the foam and turn to medium to medium heat to simmer.
6
Stew until tender, add salt and simmer for 10 minutes.
7
Chop the stewed meat with the chopped peppers and coriander.
8
The cooked steamed bun runs horizontally into the inside of the bun without cutting it; put the chopped meat into the cake, scoop up a little stewed meat soup and pour it on the meat, and you can eat it.
9
The steamed buns are fragrant and crispy, with endless aftertaste.