Roujiamo

Overview

When it comes to Roujiamo, many children and parents should start to squeal. After all, no one can resist this wonderful taste. Roujiamo is a combination of cured meat and white steamed buns. The meat is soft and glutinous, fat but not greasy, and melts in your mouth. The steamed buns are crispy on the outside and tender on the inside. They have a fragrant smell and have endless aftertaste after one bite. They are deeply loved by adults and children. In fact, making Roujiamo is not difficult at all. The little chef will teach you how to make it now. You can learn it in minutes. It is also great to show your skills in front of your family! Come and cook with the little chef! 😍

Tags

• staple food
• snacks
• pasta
• home cooking
• cake
• shaanxi snacks
• shaanxi cuisine
• chenpi
• cinnamon
• flour
• ginger
• pepper
• pork belly
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• green pepper
• salt

Ingredients

Steps

1. 1 The ingredients usage details are as follows.

   

2. 2 Wash the pork belly, green pepper, and ginger and set aside. Wash the peppercorns, peppercorns, bay leaves, star anise, tangerine peel, and cinnamon and put them into gauze and tie them tightly.

   

3. 3 Add 3 grams of yeast and 200 grams of warm water to the natural flour.

   

4. 4 Stir into dough.

   

5. 5 , knead it into a smooth dough, cover it with a cage cloth, and let it ferment in a warm place until it doubles its original volume. (The interior is honeycomb-shaped with pores)

   

6. 6 Cut the pork belly into evenly sized pieces.

   

7. 7 Blanch in water to remove blood foam. (Or blanch the whole piece and cut into small pieces)

   

8. 8 Heat oil in a pot, add a spoonful of sugar, stir over low heat until sugar dissolves and large bubbles appear.

   

9. 9 After the sugar is completely melted, add the blanched pork belly and ginger slices and stir-fry until it changes color.

   

10. 10 Add an appropriate amount of water, dark soy sauce, aniseed bags, bring to a simmer over high heat, then turn to low heat and simmer until the meat is thick and tender. (Leave some soup in the pot at the end, not all the juice)

    

11. 11 Knead the fermented dough into long strips and cut into evenly sized dough pieces.

    

12. 12 Knead the small dough ingredients into smooth oval dough, press it, and roll it into an oval-shaped dough sheet with a uniform thickness of about 0.2 cm. Roll out the dough from one end to the other.

    

13. 13 Stand it up, flatten it, and roll it into a round cake with a uniform thickness of about 0.2 cm. (A little thinner, the dough will rise and expand during the baking process)

    

14. 14 Place the rolled dough into an electric baking pan or pan.

    

15. 15 Fry until both sides are golden brown and serve.

    

16. 16 In this way, the Baiji steamed buns that are crispy on the outside and soft on the inside are ready.

    

17. 17 Stewed pork belly, place on the chopping board and drizzle with a little soup

    

18. 18 Add appropriate amount of green pepper and chop finely.

    

19. 19 Cut the baked Baiji buns in the middle, connect the bottoms, and sandwich the chopped meat into the buns.

    

20. 20 In this way, the Roujiamo with soft and glutinous meat and rich and mellow flavor will be ready. Try it too. I guarantee that your children will love it!