The sauna gravy
By VicentaLakin
it's been a long time since the journal was set up, and since china's tip of the tongue, many of our friends have been eager to get their meat clips, and many of our non-sian friends have been struggling not to eat their real meat clips in xi'an. i don't have much to explain why it's not meat. as a native-born sian, who grew up with a meat trap, remembers that when i was a child, i ate meat clips at a price of $52,000, and in the morning my mother bought a meal full of mouth oil, which, in addition to delicious memories, was beautiful. in this era of soaring prices, when the meat trap is no longer popular food, a cheap six-dollar $10 is hard to accept as a sian, and the taste of “luxurious” is a little too much. price is on the one hand, and “quality” is key. although the shop is much more open now, there are not many good meat clips, but not many in the streets, as in the case of xian and the lamb bubbly. it seems to me that i have done well to recommend a few friends from outside the country to come to xian. one lunchtime at the goose tower, it happened to be a meal, and it looked like there was a "x real gravy graft" in there, so i went in and asked for a bowl of rice skin, and the boss said i had to pack a "skiny" (i.e. skinny meat and pig skin) and said no. i could't wait till i had it in front of me, but it didn't even reach the heart of the real twig twits, thinking, "eat it, maybe taste good." but in one bite, i was completely disappointed, and then i ate cold skin. isn't that the father? the arrival of friends from outside the region at the famous site of sian by the goose tower and the lack of access to authentic cold-skin wrappings is as sad as the sian. since then, i've been thinking about introducing the real succubus grass. in fact, there are many different kinds of meat clamps, and the gravy gravy is just another type, such as gravy beef grafts, graft grafts, graft grafts, graft grafts. i've seen a lot of friends in our cuisine world making meat crumbs. it's nice, really, but it's not "swisser" meat crumbs. it's not even real. i've been thinking about it for a long time, and there are a few reasons why it's not good enough to make sian meat. it's not a good thing to call a beating, it's a bad beating, it's a bad beating, it's not a bad beating, it's a bad beating, it's a bad beating, it's a bad beating, it's a bad beating, it's a bad beating, it's a bad beating, it's a bad beating. as the price rises, the choice of good meat becomes the key, but some of the meat is now mixed with other meat, and some of the meat is not fragrance at all, and some of the meat is not fragrance at all. i've been cooking it for hundreds of years, but it's not perfect, but it's much better than more than half the meat in the street。
Recipe Recommendations
- pork 750ｇ
- flour 500G
- onion ginger appropriate amount
- rock sugar 50g
- Mixed spice pack a
- Laolutang one-pot
- water appropriate amount
- salt appropriate amount
- yeast appropriate amount
- edible alkali appropriate amount
- chicken essence appropriate amount
Steps for The sauna gravy
1
There will be no meat when halogen soup is added to the casserole, meat is added to the casserole。
2
When the pot is opened, it's gone。
3
One drop in; the bag, the ginger onions, and the appropriate salt, I added five little spoons of salt, so I could taste the halogen soup in order to taste it。
4
The skin rises slightly, and boils for two hours into a small fire so that it can be soft and suffocated for two hours. It's a big pot and a little fire and a half a night。
5
It's cooked meat
6
Add flour yeast and a little edible。
7
It's cooler than the face, it's harder than the face, it's softer than the face。
8
A critical awakening must not last 15 minutes。
9
The noodles are softly laced with the agent。
10
Scratch the potion like a date hull。
11
Turn it on with a crutches。
12
Roll up, roll down, put a pointer on the bottom
13
Press the rolled face。
14
And the shape of a bowl with a crutch, and the whole bowl of my hand without me。
15
No oil in the pot, and put the bottom up。
16
When the bottom skins rise, they turn to corrugated yellow, ready to be put in a waffle。
17
One flipped over the pressure, put it in the waffles, put it on both sides
18
Cutting the meat, the real halogenated meat clamp doesn't need to be added to the meat, because the meat is cooked so naturally and juicy and thin, and now a lot of halogenated meat seems to be well and far from it。
19
It's too easy to eat。
20
Look at the finished product
21
Let me take a biteThe sauna gravy Make Tips
If you don't explain how delicious it is, you will kill all copycat roujiamo. It's just made at home. My level is limited and I can't be completely authentic, but I follow the old traditions and rules step by step.
This diary is the most written and detailed diary I have ever written. The purpose is to make more friends to know "Shaanxi Lazhi Roujiamo" and Shaanxi cuisine. I also express my indignation and helplessness at some of the current non-authentic traditional food snacks. I hope that some traditional Chinese food can be passed down well, and I also hope that everyone can communicate more to make more delicious food.
Finally, we welcome everyone to come to Xi'an to taste authentic Shaanxi snacks, and hope that everyone can contribute the authentic food of their hometown to share.
Alas, I'm exhausted. Every word of beating makes my back ache, haha.
Change what you like and share your collection.
Tips: 1. The soup for braised pork is best old soup, so that the aftertaste is good. The authentic thing is that a big pot of meat has basically no water and is all oil. It is not so authentic when cooked at home (please understand).
2. When making meat salt, we should focus on it, because we also need to add steamed buns. Also, don't cut the meat into slices and put it in the pan to make braised pork. Only when the whole meat is cooked this way can it be authentic. People's authentic meat is the whole fan of large meat. Make it at home and try to be bigger.
3. It is important to make Baiji steamed buns that are soft and soft. It must not be too soft and harder than steamed buns so that the buns will be crispy.
4. Remember not to wake up the dough for too long, otherwise it will be dough cakes. It will not taste crisp. It will not be authentic Baiji steamed buns and turn into dough cakes.
5. I see many people eating roujiamo with chili and coriander. I don't mean to slander everyone here. If you want to eat "authentic cured roujiamo", don't add it. Of course, you can improve it at home according to your own taste. However, some foreign "roujiamo shops" add chili and coriander under the banner of "authentic Shaanxi cured roujiamo", which is a bit disrespectful of tradition. It is very chilling.
6. There are many ways to eat roujiamo. At noon, it is usually served with cold rice noodles or noodles with minced rice, in the morning, it is served with vermicelli soup or egg mash, and in the afternoon, it is served with porridge and cold rice noodles (a kind of soda in Xi'an).
7. Roujiamo can be added with fat and lean meat, you can add pure lean meat, or you can add thin skin (meat skin and lean meat). Of course, the most fragrant thing is a few clips of pure meat skin. You can try it at home. You can think about where you get so many meat skins. I'll add them to you, haha... Putting fat and thin is a personal favorite. If you want to enjoy it, you might as well try pure skin or thin skin. This is a rare opportunity for you to have in an authentic Roujiamo shop...
Ah…Finished writing... If you like it, share it and let more friends know the "Shaanxi Lazhi Roujiamo". There are many other kinds of "Roujiamo" in Shaanxi that are also very unique. If you have the opportunity in the future, you will definitely present it to everyone.
This diary is the most written and detailed diary I have ever written. The purpose is to make more friends to know "Shaanxi Lazhi Roujiamo" and Shaanxi cuisine. I also express my indignation and helplessness at some of the current non-authentic traditional food snacks. I hope that some traditional Chinese food can be passed down well, and I also hope that everyone can communicate more to make more delicious food.
Finally, we welcome everyone to come to Xi'an to taste authentic Shaanxi snacks, and hope that everyone can contribute the authentic food of their hometown to share.
Alas, I'm exhausted. Every word of beating makes my back ache, haha.
Change what you like and share your collection.
Tips: 1. The soup for braised pork is best old soup, so that the aftertaste is good. The authentic thing is that a big pot of meat has basically no water and is all oil. It is not so authentic when cooked at home (please understand).
2. When making meat salt, we should focus on it, because we also need to add steamed buns. Also, don't cut the meat into slices and put it in the pan to make braised pork. Only when the whole meat is cooked this way can it be authentic. People's authentic meat is the whole fan of large meat. Make it at home and try to be bigger.
3. It is important to make Baiji steamed buns that are soft and soft. It must not be too soft and harder than steamed buns so that the buns will be crispy.
4. Remember not to wake up the dough for too long, otherwise it will be dough cakes. It will not taste crisp. It will not be authentic Baiji steamed buns and turn into dough cakes.
5. I see many people eating roujiamo with chili and coriander. I don't mean to slander everyone here. If you want to eat "authentic cured roujiamo", don't add it. Of course, you can improve it at home according to your own taste. However, some foreign "roujiamo shops" add chili and coriander under the banner of "authentic Shaanxi cured roujiamo", which is a bit disrespectful of tradition. It is very chilling.
6. There are many ways to eat roujiamo. At noon, it is usually served with cold rice noodles or noodles with minced rice, in the morning, it is served with vermicelli soup or egg mash, and in the afternoon, it is served with porridge and cold rice noodles (a kind of soda in Xi'an).
7. Roujiamo can be added with fat and lean meat, you can add pure lean meat, or you can add thin skin (meat skin and lean meat). Of course, the most fragrant thing is a few clips of pure meat skin. You can try it at home. You can think about where you get so many meat skins. I'll add them to you, haha... Putting fat and thin is a personal favorite. If you want to enjoy it, you might as well try pure skin or thin skin. This is a rare opportunity for you to have in an authentic Roujiamo shop...
Ah…Finished writing... If you like it, share it and let more friends know the "Shaanxi Lazhi Roujiamo". There are many other kinds of "Roujiamo" in Shaanxi that are also very unique. If you have the opportunity in the future, you will definitely present it to everyone.