Shaanxi Roujiamo
By AnthonyMann
Ingredients: chicken essence,salt,pepper,cooking wine,soy sauce,ginger,pork tenderloin
Recipe Recommendations
- pork tenderloin appropriate amount
- ginger appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Shaanxi Roujiamo
1
500 grams of pork tenderloin, three fat and seven thin, cut into large pieces, add two spoonfuls of salt, a small amount of chicken essence, pepper powder, one spoonful of soy sauce, two large spoonfuls of cooking wine, and seven or eight slices of ginger, mix well, and marinate for 40 minutes.
2
One pack of marinated materials, rinse with water and drain for later use.
3
Pour half of the pot of water into the pressure cooker, pour in the marinating material, add two spoonfuls of salt, one spoonful of soy sauce, one spoonful of spicy sauce, one spoonful of chicken essence, and one spoonful of brown sugar, stir well, bring the water to a boil, add in the marinated meat, then cover the lid, cook on low heat, and simmer for 25 minutes.
4
Make steamed buns during the process of stuffing the meat. Place 250 grams of flour in a basin and make a nest in the middle. Mix 80ML of warm water with 5 grams of yeast powder and pour into the nest.
5
Stir well and knead it into a smooth dough. The dough does not need to be kneaded until it is fully kneaded until it is extended.
6
Place the dough in a bowl, cover with a damp cloth, place in a warm place such as a 28-degree oven, and ferment for 40 minutes until the dough is twice its original size.
7
Remove the dough, exhaust it, knead it again, divide it into six equally sized ingredients, roll it into a cake shape, and straighten it for 15 minutes.
8
Bring the pan to a minimum heat, do not brush oil, and do not contain moisture in the pan. Put the dough blank into the pan and dry brown, and cover the lid when baking.
9
Brown one side and then turn it over and brown the other side. Be careful not to take too long. Each side will take about 1 minute, otherwise the cake will be brown and burnt, which will make it look bad.
10
Finally, remove the stewed meat pieces, chop them with a knife, mix them with the cold coriander and mix well. Use a knife to cut a cut on the steamed bun without cutting it, and put the mixed meat and coriander into the steamed bun.