[Three-Color Roujiamo]--Different regional characteristics (with instructions for hollow steamed buns)

Overview

Roujiamo is a famous snack in Shaanxi. We are from Shandong. The Roujiamo here is different from that in Shaanxi. I remember when I went to Xi'an around May this year, I ate the Roujiamo from a specialty store there. I really couldn't eat it. Although their meat was very fragrant, it was really Roujiamo, only steamed buns and meat. Our Roujiamo usually has fungus in it, or cilantro if you like it, and you can also add lettuce according to your own taste. I seldom eat the Roujiamo outside, I almost never eat it, because my stomach is very strange. As long as the Roujiamo cake outside is not cooked well or is not good, I will feel extremely uncomfortable in my stomach and suffer from acid reflux. So I usually make Roujiamo at home. Not only is it clean and hygienic, but the meat is also good and tastes good. The most important thing is the steamed buns. The ones I bake are hollow after being cut, so you can put a lot of meat, fungus and the like. It has a thin skin and a lot of stuffing. There will be detailed steps later on how to bake hollow cakes and how to make Roujiamo braised pork. I made three kinds of cake buns this time. You can choose any type you like, namely ordinary white flour buns, corn flour buns, and black rice flour buns

Tags

• staple food
• home cooking
• black fungus
• black rice noodles
• cooking wine
• coriander
• corn oil
• cornmeal
• flour
• laotang
• lettuce
• marinade
• onions
• pork belly with skin
• stewed meat ingredients
• warm water
• yeast powder
• ginger
• soy sauce

Ingredients

Steps

1. 1 Soak the black fungus

   

2. 2 Knead the dough first, dissolve the yeast in warm water, prepare flour, one part flour, one part black rice flour and flour, one part cornmeal and flour

   

3. 3 Knead separately into a smooth dough, cover with plastic wrap or a lid and ferment until doubled in size

   

4. 4 Reconciled corn dough and black rice dough

   

5. 5 When fermenting the noodles, stew the pork belly and cut it into thin slices, because thin slices are easy to taste and easy to cook. Soak the black fungus and set aside

   

6. 6 Prepare the meat stew. It doesn't matter if you don't have old soup. Use the stew meat ingredients, add ginger slices, green onions, rock sugar, brine juice, soy sauce, etc. and stew together. Once the stew is done, keep the soup and filter it. You can make old soup next time

   

7. 7 Put all the stewed meat ingredients in the material box, look at what is in the stewed meat ingredients, and make up for the missing ones. I added nutmeg, bay leaves, star anise, ginger slices and green onions, and then the old soup, put it on the fire and simmered, because there was water, so I added soy sauce and brine juice

   

8. 8 Just simmer until the meat is cooked. Just turn off the heat and let the meat soak in it. At this time, the noodles have risen and you can make steamed buns

   

9. 9 Prepare the ingredients for making steamed buns: an appropriate amount of corn oil, a brush, and an appropriate amount of flour

   

10. 10 Then take out the risen dough, knead it evenly on the chopping board, and then cut it into appropriate sizes

    

11. 11 Take a piece, roll it into a round shape, flatten it, and roll it into a round dough with a thick middle and thin sides

    

12. 12 Dip a brush in oil and brush the middle part of the dough, leaving only the edges unbrushed

    

13. 13 Then wrap the dough like a bun. I took a photo of the unwrapped one, just wrap it like that

    

14. 14 Wrapped dough

    

15. 15 Then turn the wrapped dough over, with the folded side facing down

    

16. 16 Press it with your hands and roll it flat with a rolling pin

    

17. 17 Then preheat the electric baking pan, don’t put oil on it, just put the buns directly on it

    

18. 18 Flip over and sear until both sides are fire-colored, then it’s done

    

19. 19 Make the corn flour and black rice flour in sequence, and prepare the ingredients for the roujiamo, the stewed meat, lettuce, and coriander

    

20. 20 Cut the bun open with a knife. Look, it's obviously hollow inside. You can add more delicious food

    

21. 21 White flour hollow buns

    

22. 22 Cornmeal hollow buns

    

23. 23 Hollow steamed bun with black rice noodles

    

24. 24 Chop the black fungus and meat into pieces

    

25. 25 If you like chili peppers, chop some green peppers. If you don’t like them, add some coriander. Remember to add some soup and chop them together

    

26. 26 Then put a piece of lettuce on the cut bun

    

27. 27 Then put the meat and fungus and coriander mixture on top

    

28. 28 You can eat white flour, corn flour, or black rice flour whichever you want, and a lot of stuffed meat

    

29. 29 I don’t know how to choose. Let’s eat one by one.

    

30. 30 Close-up of White Noodle Roujiamo

    

31. 31 Cornmeal Roujiamo close-up

    

32. 32 After stewing the meat, filter it and put it in the refrigerator. This is the old soup. You can use it next time

    

33. 33 This is the Roujiamo I made before

    

34. 34 Take whatever you want to eat