Siamese meat and meat
By VicentaLakin
i believe that the reference to the sian food is first and foremost a reflection of the fact that the sian snacks, which are representative of the sian, are also popular on the streets. but are you eating real meat? is it really good meat? that's not necessarily true. you don't even know how to eat real meat. i've had a meat trap before, but because the pictures are so bad, i'll do it again today, and i'll give you a good foreword about the real sian's meat trap, and i'll tell you what i think of it as a native sian, growing up as a child eater, and remember, when i was a child, it was five or two bucks, and in the morning my mother bought a mouth full of oil, which was delicious. 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. prices are on the one hand, and the key is “quality”. 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 after a bite, i was completely disappointed, and then i ate cold skin. isn't that the father? the arrival of a foreign friend at the famous xi'an view point by the goose tower without the proper cold-skinned clamp, which is the sad of the si'an, in fact has many different kinds of meat clips, but the gravy clamp is just one of the others, and can be called “meat clamp”. 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. let's get this started: i can't talk very well, but i'm relatively decent. if i want to be absolutely honest at home, i can't, but it's very important that you do it in my way, and you can taste it in your home, and you don't see it in your mouth, even if you get to xi'an and you don't see it in a couple of times, and you can't make it in your house。
Recipe Recommendations
- pork belly appropriate amount
- flour appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- onion appropriate amount
- rock sugar appropriate amount
- Various spice packs appropriate amount
- edible alkali appropriate amount
- chicken essence appropriate amount
- Jiang appropriate amount
Steps for Siamese meat and meat
1
Prepare the raw materials
2
It's eight hours early. If there's no time, you don't have to
3
a pot of old halogen soup and a dozen halogenated meats in some years, but the key is to replace salt and chicken with water if it is not used to pump 50 g, 20 g, 20 g, 20 g old, and a small spoon of chaff
4
Packages: cinnamon, eight centipedes, cloves, two grassfruits, a piece of white, a dozen peppers, a dozen fragrances, two fragrances, three fragrances, two bean bean bean bean bean beams, a little bit more personal
5
I've got meat in the pot. I've got soup
6
It's almost impurity because it's gone
7
I'm going to get a bag
8
Onions of ice cream
9
It's a little salty
10
Let's see what's done
11
Prepare to cool the hair and the face, and add a proper amount of edible alkaline, harder than the face, softer than the face
12
It doesn't take long to wake up. It's basically a noodle group that starts to move
13
Noodles
14
We're starting to play the real "Big Gym" today
15
Scratch the dates
16
Open
17
From top to bottom, you have to show your point
18
At the bottom
19
Look at that
20
Press it
21
A bowl of bowls that I didn't use without my hands. 22
22
No oil in the pot, and put the bottom up。
23
When the bottom skins rise, they turn to corrugated yellow, ready to be put in a waffle. Turn the twig over the pressure, put it in the waffles, and put it on two sides。
24
I'm introducing a volume
25
It's all the same back there
26
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。
27
It's too easy to eat. Let's eat meatSiamese meat and meat Make Tips
1. It is best to use master stock for braising the meat to get the right aftertaste. Authentic preparation involves a huge pot of meat with basically no water, just oil, so making it at home won't be quite as authentic (please understand).
2. Use plenty of salt when making the meat, as it will be stuffed inside the bun. Also, do not cut the meat into chunks before boiling it, or it will become braised pork. The meat should be boiled whole to be authentic. Authentic versions use whole large cuts of pork, so try to use as large a piece as possible when making it at home.
3. The consistency of the dough for the Baijimo bun is very important; it definitely must not be too soft. It should be firmer than steamed bun dough to ensure the bun turns out crispy.
4. Remember, absolutely do not let the dough proof for too long, or it will become a leavened flatbread. It won't be crispy anymore, and it won't be authentic Baijimo, just a leavened pancake.
5. I see many people eating Roujiamo with chili and cilantro. I don't mean to offend anyone here, but if you want to eat "authentic Lazhi Roujiamo," do not add them. Of course, you can modify it to your own taste at home, but when some "Roujiamo shops" outside the region operate under the banner of "Authentic Shaanxi Lazhi Roujiamo" yet add chili and cilantro, it is somewhat disrespectful to tradition and quite disheartening.
6. There are many ways to enjoy Roujiamo. For lunch, it is generally paired with Liangpi (cold skin noodles) or Saozi Mian (minced meat noodles); for breakfast, it is paired with vermicelli soup or sweet fermented rice soup with egg; and for the afternoon, it can be paired with porridge, Liangpi, or Ice Peak (a type of soda from Xi'an).
7. Roujiamo can be made with fatty and lean meat, pure lean meat, or skin with lean meat. Of course, the tastiest option is pure skin. You can try this at home; after all, outside shops don't have that much skin to give you, haha... Whether to include fat or lean is purely a matter of personal preference. If you want a real treat, you might as well try pure skin or skin with lean meat—this is an opportunity that is hard to come by even in authentic shops...