Roujiamo

Overview

Roujiamo is the abbreviation of the ancient Chinese roujiamo. It is one of the specialty snacks in northwest China. It is mainly based on the cured meat (pork) in Shaanxi and the mutton meat in Ningxia. Momo with cured meat and meat sauce is a famous Xifu snack in Shaanxi Province and a famous snack in Xi'an. Ningxia's Roujiamo is stuffed with mutton. There is a stove in front of each stall, which is no different from the steamed buns sold in other places in the northwest.

Tags

• snacks
• chinese cuisine
• old man
• breakfast
• northwest cuisine
• famous dishes
• angel yeast
• cinnamon
• coriander
• flour
• ginger
• light soy sauce
• old soy sauce
• onions
• pork belly
• rock sugar
• star anise
• salt
• water

Ingredients

Steps

1. 1 It is best to choose three layers of pork belly, some fat and some lean. Clean with hot water

   

2. 2 Put the pork belly into the pot, pour enough water to cover the meat, blanch the water to remove the foam, then cook for about 3 minutes, take out the meat, and discard the water

   

3. 3 Remove the pork belly and cut it into pieces to make it more flavorful

   

4. 4 Pour water and blanched pork belly into the pot again, bring to a boil over high heat, add seasonings such as star anise, cinnamon, rock sugar, salt, light soy sauce, dark soy sauce, ginger, and a green onion tied into a knot and put in

   

5. 5 Cover and simmer over low heat for more than 2 hours

   

6. 6 Open the lid several times to remove the scum

   

7. 7 The stewed meat is super fragrant

   

8. 8 Chop the meat, stir in green onions and coriander, pour on the gravy and put it in the steamed buns

   

9. 9 Dissolve the yeast in warm (3-40°C) water and let it sit for about 5 minutes, then pour it into the flour, add salt, and use chopsticks to beat the flour into a snowflake shape (this step starts when the meat is stewed)

   

10. 10 Knead into a smooth dough, cover with plastic wrap and let it ferment for 1 hour, until it will double in size

    

11. 11 Cut the dough into small pieces

    

12. 12 Roll it out into a long strip, then roll it up

    

13. 13 Press the interface inwards

    

14. 14 After rolling, stand it up and roll it into a small round cake with a rolling pin

    

15. 15 Put the patted cake into a clean oil-free and water-free pan, fry over low heat until both sides are golden brown, turn off the heat and simmer for 5-10 minutes

    

16. 16 After baking the cake, cut it horizontally in the middle without cutting it off, and put the minced meat into the cake. I can eat 3 at a time. . . .