Roujiamo 肉夹馍

Overview

Chinese Name: 肉夹馍
English Name: Roujiamo; Marinated meat in baked bun; Chinese hamburger
Category: Snack小吃
Main Ingredients: Flour; Pork

Roujiamo肉夹馍 is one of the traditional characteristics of Shaanxi Province陕西省 in China. The name means “sandwiched mo with meat”.

Shaanxi region has the use of Baiji mo白吉馍 “meat sauce steamed bun腊汁肉夹馍”, Baoji west Fu宝鸡西府 “meat saozi steamed bun肉臊子夹馍 (vinegar in meat saozi)”, Tongguan潼关 “Tongguan meat steamed bun潼关肉夹馍 (different from Baiji steamed bun, the appearance of the steamed bun scorched yellow, clear, the internal layer, cake body bulging, eating temperature to hot hand is the best. And old Tongguan meat sandwich mo is hot steamed bun sandwich cold meat, cake crisp meat sweet, cool and not greasy).

Rou Jia mo, in fact, is a wonderful combination of two foods: La Zhu Rou and Bai Ji Mo. Rou Jia Mo and wax juice meat, Baiji mo as a whole, and each other foil will play their taste to the extreme. Steamed sweet meat crisp, fat, and not greasy, endless aftertaste.

Gravy meat has a long history and is famous in China. It is known as a Chinese hamburger with Baiji buns. It is well-known at home and abroad and loved by people. The steamed gravy Rou Jia Mo by more than 30 kinds of spices is carefully prepared, due to the selection of fine, cooked home, plus the use of old soup, so the gravy meat is unique, with a red color, and rich mellow flavor.

Another way of saying it is that people used to call it “Rou Jia Mo肉夹馍” or “Rou Jia Mo馍夹肉”, which sounds like “no meat没夹肉” in dialect. So an anxious, called “Rou Jia mo肉夹馍”, sounds much better.

Rou Jia Mo throughout Xi’s streets and alleys. Bite a crisp skin, it is soft inside the Baiji bun. A mouth full of mellow and delicious bacon and Baiji steamed alluring taste, memorable.

According to historical records, preserved meat was called “cold meat寒肉” in the Warring States Period战国时期. At that time, Korea韩国, which was located in the Qinjinyu triangle秦晋豫三角, was able to make preserved meat. After Qin defeated Han, the technique of making meat with preserved sauce was introduced to Chang ‘an. The restaurant inside Wenchang Gate文昌门 is named Qinyu Rou Jia Mo秦豫肉夹馍, a metaphor for its authentic bacon shop.

The method of preserved meat is: the prime rib meat is boiled with more than 20 kinds of seasoning soup, such as salt, ginger, green onion, grass fruit, nutmeg, clove, loquat, cinnamon, ice grain, and big incense. The recipe of the soup is the recipe handed down from past generations, and less water is added. The famous sauce meat is closely related to the sauce soup with a history of nearly 80 years.

The latter recipe is said to have been bought from the Qing Dynasty清朝 hawker Bi Renyi毕仁义’s workshop, which was handed down from his great-grandfather. The authentic wax juice meat color is red, crisp soft mellow, fat is not the greasy mouth, lean meat full of oil, with hot steamed bun clip to eat, delicious.

How to make Roujiamo?

Ingredients：

1600g flour
1000g pork belly
A moderate amount of salt
320ml water
3g yeast
Onion right amount
Two slices of ginger
10 Sichuan peppercorns
2 grains aniseed
2 pieces of germinal leaves
1 grain of nutmeg
A dash of cinnamon
2 cloves
5 pieces hawthorn slices 5 pieces
50ml Braised soy sauce
30g rock sugar

Instruction:

Step 1, Meat production: the pork belly is cut into pieces, cold water into the pot after blanching out, another pot is injected with water, water after boiling, then into the blanched pork belly, low fire stew.
Step 2, Material box: 10 peppercorns, 2 aniseed, 1 germinal leaf, 1 nutmeg, a little cinnamon, 2 cloves, and 5 hawthorn pieces.
Step 3, Add onion, ginger, and material box and simmer for 40 minutes. Prick with chopsticks, if you can penetrate, add cooking wine, braised soy sauce, rock sugar, and salt and continue to stew. Simmer until the liquid is almost ready, remove from the pot and set aside. Do not drain the liquid completely.
Step 4, To make a flatbread, the dough is made into two parts with the same amount of dough: one part is raised and the other part is made into regular dough. Mix 300g flour, 160g water, and 3G yeast evenly, and form the dough. Ferment for about an hour. Estimate the dough fermentation time. When there are still 20 minutes before the dough is fermented, make another ordinary dough, and mix it with 300g flour and 160g water for about 15 minutes.
Step 5, When the two doughs are all finished, press them into a cake shape, stack them together, and knead them fully to form a smooth dough.
Step 6, Make a uniform size of the dosage, roll into a small cake, cake into a pan, small fire baked, baked until the cake rose, brown on both sides, out of the pot can be.
Step 7, Cake cut from the side, leaving a little constantly open, meat and green pepper, coriander stomp broken, poured a little soup, sandwiched into the mo can be.

Tips:

It is suggested to stew the meat first and then rise the noodles. Then the meat is stewed, and the cake is almost baked so that the Rou Jia Mo will be more delicious.
The broth of the stew cannot be completely simmered because after the meat is minced, a little of the broth is poured over it.