Shaanxi rougamo
Although he is not from Shaanxi, as a child growing up in the north, he is no stranger to rougamo. I remember when I was in college, when I passed by the stall outside the school every day, I always had to look at the fragrant rougamo. I still clearly remember that rougamo was 1.5 yuan a day. At that time, I thought it was a little expensive, and I was not willing to buy it every meal. Now prices are soaring. On the way to work a few days ago, I saw a rice skin shop in qinzhen town. When I went in and saw that it was full of Shaanxi flavor food, I immediately ordered a high-quality rougamo and a bowl of rice skin. It's just that the rougamo is 10 yuan a piece, but the meat is poor. It's really annoying. I silently read that I would like to make rougamo when I am free at the weekend. I want to eat as much meat as I want.1. The pork is better to choose a little fat, so it tastes better. But I don't like fat meat, so I choose lean meat, which tastes good.2. The chilli and sugar in the bittern are completely for flavor enhancement, so they can hardly taste spicy and sweet. Of course, you can also taste it according to your own taste. I have also eaten cumin. There is also a kind of stewed meat, fried shredded meat and green pepper, which is also a kind of flavor.3. Sugar is added to the hair noodles to help them ferment, so there is no need to worry about whether they will be very sweet.4. The reason why it needs to be placed for 10 minutes after the broken dough is made into a ball by hand is that the freshly formed dough is very strong. If hard kneading is very time-consuming and laborious, give the dough 10 minutes to relax, and then take it out and knead it to make it smooth quickly.5. The cake embryo is rolled into the required size (what you see is what you get). Although it is hair noodles, it will only thicken after being put into the pot and will not become larger. Therefore, you can roll as large a cake embryo as you want.6. It's best to bake the cake now. If you want the cake to be crisper, you'd better bake it in the toaster (toaster). If you don't have time to make cakes like me, you can bake more cakes at a time. When you eat, you can bake them in an oven or toaster, just like the new ones.
Step 1 . Prepare materials
Step 2 . Cut pork into large pieces and ginger slices.
Step 3 . Put pork pieces into an electric pressure cooker and pour cold water over the pork. Add all spices and ginger slices, and add salt, sugar, cooking wine, soy sauce and soy sauce.
Step 4 . The lid of the electric pressure cooker is pressed for about 20 minutes, and continues to be stuffy after heat preservation.
Step 5 . Put the flour into a bowl, add 4g yeast and 10g sugar, and mix well.
Step 6 . Slowly pour 180 grams of warm water, stir with chopsticks while pouring, until all the faces are snowflake like.
Step 7 . Use your hands to pick up the dough, as long as it forms a ball. It doesn't matter if the surface is rough. Cover with plastic wrap and let stand for 10 minutes.
Step 8 . After 10 minutes, knead the dough repeatedly with your hands until the surface is smooth, cover it with plastic wrap and ferment it to twice the size.
Step 9 . Lift the fermented dough with your hands and it is completely honeycomb, which means it is ready.
Step 10 . Take out the hair noodles, put the dried flour on the chopping board and knead it a few times to exhaust the air.
Step 11 . Roll the dough into long strips.
Step 12 . According to your own needs, use a knife to cut into a small amount (my amount of flour is just enough to make 8 cakes).
Step 13 . Take a small dough and flatten it with your hand, and roll it into a duck tongue shape with a rolling pin.
Step 14 . Fold left and right in half.
Step 15 . Roll up from one end.
Step 16 . Place the side with fewer layers facing up on the chopping board.
Step 17 . Press flat with your hand.
Step 18 . Use a rolling pin to roll into a palm sized round cake.
Step 19 . Place the nonstick pan on the fire, turn the heat down, and directly put the cake into the pan without adding oil.
Step 20 . Burn with low heat and cover. After the pancakes are completely cooked, turn to the fire for coloring.
Step 21 . The stewed meat and soup are taken out and placed in a bowl, and the spice residue is discarded.
Step 22 . Chop the meat with a knife. Pour the broth on the meat while chopping, so that the minced meat can fully absorb the flavor of the soup and the meat will not dry.
Step 23 . Take a cake, press it with your left hand, and cut it with your right hand.
Step 24 . The opening should not exceed half of the cake, and be careful not to cut through.
Step 25 . Feed the meat with a knife, and pour 2 spoons of broth at the end to make the cake fully absorb the soup.
Step 26 . Rougamo is finished
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