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Welcome to Daddy's Cooking Career: Making Roujiamo
Introduction to Roujiamo and Baijimo
- The video introduces the dish "Roujiamo," a pork leg stew served in flatbread known as "Baijimo," originating from Baiji town, Shaanxi province.
- Baijimo is noted for its easy storage; it can be reheated without losing freshness, making it convenient for morning meals.
Preparing the Pork Stew
- Approximately 1000 grams of pork (preferably arm shoulder pork) is recommended for the stew. The fat content is balanced to avoid greasiness.
- Blanching the meat involves boiling it with ginger, green onion, and cooking wine before setting aside for later use.
Making Caramel Sauce
- A caramel sauce is created by combining water and rock sugar in a 3:2 ratio. Low heat is advised to prevent burning while allowing time to manage the process.
- Once the sugar melts and darkens, hot water should be added carefully to avoid spattering. Timing is crucial; undercooking results in sweetness while overcooking leads to bitterness.
Seasoning and Cooking the Pork
- After blending in seasonings like dark soy sauce and light soy sauce, ensure all pieces of meat are coated with caramel sauce before adding them back into the pot.
- Common ingredients include green onion, ginger, Szechuan peppercorns, cassia, bay leaves, star anise, and optional thirteen-spice powder. Cook submerged in water for about 30 minutes.
Finalizing the Pork Stew
- The recipe yields enough stew for approximately 20 roujiamos. Adjust seasoning quantities if using less pork to avoid overpowering flavors.
Making Pan-Fried Flatbread (Baijimo)
Ingredients for Baijimo
- Start with 500 grams of all-purpose flour mixed with 5 grams of yeast and 280 grams of water along with up to 1 gram of edible alkali.
Kneading and Fermentation Process
- Knead until smooth; let dough ferment covered until it increases by about 70%-80% in size. This fermentation aids storage longevity due to added alkali.
Preparing Pastry Filling
- Heat oil until slightly smoking before mixing in flour; this pastry will be used inside each flatbread. It can be stored in the fridge if not fully utilized.
Assembling Baijimo
- Each small dough piece is spread thinly around a spoonful of pastry filling before being wrapped up. This creates space within after baking for additional fillings like meat or eggs.
Baking Instructions
How to Make Roujiamo and Pan-Fried Flatbread
Baking the Flatbread
- The power of family electric baking pans is generally similar; high heat is used for baking.
- Each side of the flatbread should be baked until colored, taking approximately 6-7 minutes in total.
- Adjustments may be necessary based on the specific conditions of the electric baking pan.
- After baking, allow the flatbreads to cool before wrapping and storing them in the refrigerator.
- Reheating can restore their taste to that of freshly made flatbreads.
Preparing Pork Stew for Roujiamo
- The pork stew is cut into pieces, with green pepper added for flavor enhancement.
- This amount of pork stew can make about 20 Roujamo sandwiches.
- A total of 10 pan-fried flatbreads are prepared alongside this quantity of filling.
- Ingredients can be adjusted according to personal needs or preferences when making Roujiamo.