Probably because my ancestral home is in the north, I still prefer pasta, although I don't like dumplings...
Recently, I have been making roujiamo, making a dish, putting it into the bun, and it's done in one meal!
Roujiamo is a snack in the northwest. It is obviously a bun with meat in it. Why is it called Roujiamo??
It is said that because Shaanxi dialect steamed buns contain meat like no meat, they were changed to Roujiamo...
This beef roujiamo is seen from a beautiful woman's private kitchen. It is simple to make and easy to use!
I have never been able to cook beef well, it is always too old, so this time I cut the beef a little too heroic, very large, which can delay the time it takes to cook... Eat it yourself, just be heroic, it is still tender...
Chinese hamburger with pepper beef
Recipe Recommendations
- beef 300g
- flour 300g
- dry yeast appropriate amount
- baking powder appropriate amount
- red pepper appropriate amount
- dried chili appropriate amount
- spicy sauce appropriate amount
- egg yolk appropriate amount
- starch appropriate amount
- black pepper sauce appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- slightly spicy
- fried
- an hour
- simple
Steps for Chinese hamburger with pepper beef
1
Dissolve a small amount of yeast with warm water. Add a small amount of baking powder to the flour, slowly add yeast water, and mix into a smooth dough.
2
Cover with a damp cloth or plastic wrap and place in a warm place to wake up to twice the size.
3
Cut the beef into small grains, add appropriate amount of onion and ginger water and stir well; add appropriate amount of salt and cooking wine and stir well; add an egg yolk and stir well; add appropriate amount of starch and stir well; and finally add 2 tablespoons of oil. Refrigerate for 30 minutes.
4
Cut pepper, dried pepper, onion, ginger and garlic for later use.
5
Remove the oil from the oil and heat the oil up a little, add the beef minced meat, and add the black pepper juice, spicy sauce, pepper, onion, ginger and garlic.
6
Stir well, coat the beef with sauce evenly.
7
Sprinkle some dry powder on the chopping board, continue to rub the fermented dough until smooth, divide it into equal parts, press flat into dough, and wake up for another 10-15 minutes.
8
Heat the pan without adding oil, add the dough and fry slowly over low heat.
9
Fry until both sides are golden brown, cut open with a knife, and add the stir-fried beef stuffing.Chinese hamburger with pepper beef Make Tips
1. Beef can also be shredded. When marinating the beef, stir each dish fully. Don't pour all the ingredients in one go, add them step by step. 2. I am very fond of making noodles. There is no strict measurement of yeast and baking powder. I just estimate it myself. Generally, 500 grams of powder, and about 2 grams of dry yeast and baking powder each. 3. The time for dough awakening varies with the seasons. In summer, about 30 minutes is enough. This time I put it in the microwave and woke up for more than an hour. When the dough is doubled, it will not rebound when pressed with your hand. The inside is filled with honeycomb shapes and you will basically wake up. 4. I don't have to be very particular about eating it myself. I can flatten the divided ingredients directly with my hands, or use a rolling pin to make it look better.