What should you do if you want to make crispy Roujiamo at home?

Homemade steamed buns are also a versatile food. With a knife cut in the middle, you can fill them with beef, pork, sausage, cheese slices or poached eggs. They are also served with lettuce, green peppers, and Laoganma bean paste, Chinese style. Or mix and match with Western style, you must have the taste you like. This thing has been officially called meat and steamed buns for more than 70 years. It is named after the ancient Chinese saying "meat in steamed buns". The meat is called cured meat, which is a kind of meat cooked in a large pot, but it is crisper than ordinary meat with sauce. Rotten, the taste is fresh and long-lasting. Due to the careful selection of ingredients and comprehensive seasonings, once the fire skills are done, chop the cooked meat and lettuce into pieces, peel off the white sesame cakes, and insert the meat and vegetables. If it is easier, just put a layer of lettuce and then a layer of cooked meat. Can.

First add flour to the basin, make a small hole, add yeast and add warm water (below 30 degrees) to dissolve the yeast. The water absorption rate of each type of flour is different, so do not add all the water at once; when it comes to meat clips Steamed bun, I have to talk about its name. When outsiders hear the word Roujiamo for the first time, they may think it is a sick sentence. It is obviously meat sandwiched in a steamed bun, but how can it suddenly change and change the name? It is completely different. In fact, the name of Roujiamo originated from the ancient saying "Onion shreds are enough, and it is not suitable for other cuisines. The meat is generally large pork belly and fatty meat, or pig head meat, ear shreds, mouth strips, etc., fat but not greasy, refreshing and fragrant , very easy to eat. You will never get tired of eating it.

Using aged soup, the cured meat is unique and has obvious characteristics. People praise it as "fat meat." It doesn't make your mouth feel greasy, and lean meat can't fill your mouth with oil. There is no need to bite the meat with your teeth to let it rot, and the fragrance lingers long after eating. Roujiamo originates from Xi'an and is known as "the fat meat will never make you feel greasy, while the lean meat will have no residue and is full of oil". People in Xi'an think that those roujiamo from other places that put green peppers and pickled mustard in them are not authentic. Regarding the name of Roujiamo, I have always had doubts in my mind: it is obviously a bun with meat inside, why do people insist on calling it Roujiamo? Later, when I thought about it more, I realized that the name has a somewhat ancient meaning, that is, "meat sandwiched in the steamed bun", probably because diners wanted to emphasize the beauty of the meat.