Down-to-earth Chinese burger-----Chinese Cured Pork Momo
Overview
In the past, I didn’t really like making Chinese-style pasta. I always felt that making cakes and breads gave me a sense of accomplishment. But now I’m slowly starting to change. Making Chinese-style pasta can be eaten as a meal, which can better satisfy our Chinese stomachs. The Roujiamo I made today was filled with bacon and sausage, and it tasted great.
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Ingredients
Steps
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Pour the raw materials into a large container, slowly add water, and use chopsticks to stir evenly into a fluffy consistency, as long as there is no dry powder.
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Knead into a smooth dough, cover with plastic wrap and start fermentation.
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Have side dishes ready.
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Steam the bacon and sausage for 30 minutes in advance.
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Some soup will come out from the steamed bacon, pour it into a bowl and set aside.
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Slice bacon and sausage.
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Chop green onions and ginger into fine pieces.
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The fermented dough is almost ready when it is less than twice in size.
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Divide into four portions, each portion is about 75 grams.
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Take 1 part and roll it into a long strip first.
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Roll out.
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Roll up.
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Flatten.
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Then roll it out into a round cake shape.
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Turn on low heat, cover the pot, and cook both sides of the dough for about 5 minutes.
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Put an appropriate amount of oil in the pot, first add bacon and sausage and stir-fry, add minced green onions and ginger, then add green and red peppers, add some light soy sauce, stir-fry evenly, and finally add some chicken essence. Cut the steamed buns in half, pour some of the soup from steaming bacon and sausages (if the soup has cooled down, you can heat it in the microwave), add the meat and start eating. It's very delicious. You can also add some lettuce. The lettuce is grown by my little bear, doesn't it feel very fresh?
