Chinese Hamburger —— Rou Jia Mo

       The meat is most commonly pork, stewed for hours in a soup containing over 20 spices and seasonings. Although it is possible to use only a few spices (which many vendors do), the resulting meat is less flavourful.

Some alternatives are also available. For example, in Muslim areas in Xi'an, the meat is usually beef (seasoned with cumin and pepper), and in Gansu Province, it is often lamb. The meat is then minced or chopped and stuffed in "baijimo", a type of flatbread. An authentic baijimo is made from a wheat flour dough with yeast and then baked in a clay oven, but now in many parts of China, baijimo is made in a frying pan, giving taste diverges significantly from the authentic clay oven-baked version. Depending on the types of spices used to cook the meat and the way the bread is made, the taste of roujiamo can vary greatly from vendor to vendor.

Roujiamo is considered the Chinese equivalent to the Western hamburger and meat sandwiches. In fact, roujiamo could be the world's oldest sandwich or hamburger, since baijimo dates back to the Qin dynasty (221–206 BC) and the meat to the Zhou dynasty (1045–256 BC).

History

According to historical records, Bacon was called "cold meat" in the Warring States Period. At that time, South Korea, located in the Qin-Jin-Henan triangle, was able to produce bacon. After the Qin Dynasty destroyed Korea, the production technology was introduced to Chang'an. The restaurant in Wenchangmen is named Qinyu meat steamed bun, which means that it is an authentic salted meat shop. The method of preserved meat is: choosing the best hard rib meat, boiling with salt, ginger, onion, straw fruit, nutmeg, clove, loquat, cinnamon, ice grain, big fragrance and other 20 kinds of seasoning soup. The soup boilers are the old soup handed down from the past dynasties, with less water, and the preserved meat is famous, which is closely related to the preserved soup with nearly 80 years of history. It is said that it was purchased from Birenyi Workshop, a peddler in Qing Dynasty and Chen Tang in Birenyi Workshop was passed on from his great-grandfather. Of course, pyrotechnics also need special attention. The authentic bacon juice is ruddy, soft and mellow, fat meat is not greasy, lean meat is full of oil, and it is eaten with hot steamed buns, delicious.

Making method

Raw material

3 cups medium gluten flour, 1 cup warm water, 1 1/2 teaspoon yeast, 2 teaspoons salad oil and 1/4 teaspoon salt.

Meat filling:

2 pounds of pork leg (about 900 grams, half fat and thin), 1 pot of old marinade, 1 garlic, 2 fragrant leaves, 2 clove, 4 star clove, 2 star anise, 1/4 cup soy sauce, 1 tablespoons of old soy sauce, 2 tablespoon of sugar, 1/4 cup wine, 1 ginger (beat flat), 1 teaspoon pepper, dry red chili, 1/2 teaspoon, scented spicy, cinnamon, teaspoon oyster sauce, and lilac pomade, beat and salt. An appropriate amount of water, 4 green peppers, 1 handful of coriander.

Practice

1. Put all the ingredients into the bread machine and start the dough program. The bread machine will knead the dough automatically.

2. Take out the dough, knead the bubbles, divide it into 12 equal parts, or decide according to the size you like. Then knead each small dough in turn and gently roll it into a small round cake with a rolling pin.

3. After 15 to 20 minutes of fermentation, the small round cake is heated with a small fire and sprayed with a little oil. The dough cake is branded golden on both sides, averaging about 12 minutes on each side. Because the small cake is made, it is branded directly in the pot. It is not necessary to bake it in the oven. If the bread is big, it needs to be cooked in the oven after the two sides of the cake are fried golden.

Making process

1. Cut the pork into a pot and pour in the fresh water. Boil the water to remove the foam and cook for about 3 minutes. Remove the meat and pour out the water.

2. Pour fresh water and boiled pork into the pot again. Bring to a boil over high heat. Add seasonings: 3 tablespoons of red sauce, 3 fragrant leaves, 2 anise seeds, half cinnamon root, 5/6 pepper, and 2 Orange peel, then simmer slowly over low heat.

3. After stewing in a frying pan for one hour, the frying pan was changed into a casserole and stewed slowly over a small fire for more than three hours. The meat was super fragrant and crisp (it doesn't matter if the casserole was changed).

4. Yeast dissolves in warm (3-40 C) water and remains for about 5 minutes. Then it is poured into the flour. First, the flour is whipped into snowflakes with chopsticks, then the flour is made into smooth dough with hands and noodles, covered with a lid or preservative film, and then fermented.

5. About 1.5-2 hours, dough fermentation to 2 times the size, the middle of the puncture will not shrink, you can.

6. Divide the dough into about 7-80g small dough, six. Take one, roll it up and roll it up.

7. Roll it up and pat it flat to make a cake.

8. The size of the cake is slightly larger than that of the palm; the thickness is less than 1 cm.

9. Place the patted biscuits in a dry, oil-free, water-free pan. Pan-fry them over low heat until golden brown on both sides. Turn off the heat and simmer for 5-10 minutes.

10. Mix spicy pepper, coriander, and stuffed pork. Add some gravy and chop it for later use.

11. Cut the branded cake horizontally in the middle, don't cut it off. Put the minced meat into the cake, and then start eating it fast.