Chinese hamburger
The real support of life is thought, spirit, soul, and the prosperity of the heart; The real growth is to be open-minded, to put down, to enjoy solitude in peace... To compromise with the idea, and to live a full life; Compromise with things and be kind to yourself... Good morning# Punch in for breakfast ~ roujiamo # plum dried vegetables.
Step 1 . Prepare flour, add yeast and sugar.
Step 2 . Pour 150 g of warm water.
Step 3 . Stir to make it mixed evenly.
Step 4 . Stir to form large flour flocs.
Step 5 . Add 15 g of edible oil.
Step 6 . Knead it into a smooth dough, cover it with plastic wrap, and ferment it to twice the size at room temperature (now it's hot, you can ferment at room temperature).
Step 7 . Take advantage of the time when the dough is fermented, we will prepare the stuffed meat. Clean the pork, cut it into large pieces, add ginger slices and cooking wine, blanch it, cool it with cold water, and clean the floating foam (refer to the method of braised pork recipe).
Step 8 . When the oil is 40% hot, heat the pot and add oil.
Step 9 . Add rock sugar to boil the sugar.
Step 10 . When the sugar turns yellowish.
Step 11 . Add pork pieces and stir fry evenly.
Step 12 . Add salt and all spices and stir fry well.
Step 13 . Add dry pepper, stir fry evenly, add water without meat, bring to a boil over high heat, turn to medium low heat, add oyster sauce, raw soy sauce and old soy sauce, and stew for 40 minutes.
Step 14 . After the time is over, add chicken essence, turn the heat to dry the soup, remove the spices and peppers, and put them out for use.
Step 15 . Prepare plum dried vegetables, clean them and soak them for one hour in advance.
Step 16 . Dry the water.
Step 17 . Heat the pot and add oil. When the oil is 70% hot.
Step 18 . Stir fry the dried vegetables in the plum to cut off the raw ones and stir fry them to give out the fragrance.
Step 19 . Add the freshly stewed meat and stir fry evenly.
Step 20 . Season with salt, chicken essence, oyster sauce and raw soy sauce, and cook for a while.
Step 21 . Dice the green pepper and garlic.
Step 22 . Add to the pot.
Step 23 . Stir fry evenly and remove.
Step 24 . Mince the meat.
Step 25 . Cut into small pieces.
Step 26 . Put it in a bowl for use, and the meat is ready.
Step 27 . The dough is also fermented (about an hour).
Step 28 . They are all honeycomb shaped.
Step 29 . Take out the dough and press to exhaust.
Step 30 . Rub long strips and divide them into 8 equal parts.
Step 31 . Reunite separately and cover with fresh-keeping film to avoid air drying.
Step 32 . Take out a dough.
Step 33 . Twist into a spindle shape.
Step 34 . "Open".
Step 35 . Roll up from one end.
Step 36 . The tail is pressed down.
Step 37 . Put it on the chopping board.
Step 38 . Flatten by hand.
Step 39 . Roll it into a round piece of about 10cm.
Step 40 . Finish all in turn, cover with fresh-keeping film, and relax at room temperature for 20 minutes.
Step 41 . Take out the electric cake pan and preheat it without oil. Put the fermented dough directly into the electric cake pan, cover the pan and bake it.
Step 42 . Pan fry for 2 minutes.
Step 43 . Turn over and fry for another 2 minutes.
Step 44 . Start the pot and the steamed bun will be ready.
Step 45 . Take out a steamed bun and cut it in half. Don't cut one end.
Step 46 . Put enough meat in the middle.
Step 47 . Roujiamo will be fine.
Step 48 . Finished product drawing.
Step 49 . Finished product drawing.
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