The history of meat sandwich bun dates back to the Warring States period. The meat used for sandwiching steamed buns was called "cold meat" at that time, and it was called "bacon" in the Tang Dynasty. Bacon meat is slowly simmered with more than 20 kinds of spices, characterized by soft and mellow aroma, fat meat is not greasy, lean meat is not chai, ruddy color, melt in the mouth.
Speaking of the influence of bacon meat in Xi'an area, in addition to the meat sandwich steamed bun with bacon meat, there is a kind of pasta in Xi'an called: "bacon meat noodles", that is, using bacon meat to make a stomach to mix the noodles to eat, and then introduce the specific noodles method later. In addition to steamed buns and noodles, bacon meat can also be used directly for cold mixing, and sliced bacon meat can be seasoned with other vegetables to be eaten as a plate of cold vegetables.
When this bun is going to be, that is, the white ji cake, the meat sandwich bun is not good or not, the most basic thing is it. Generally made with good flour kneaded into a cake shape, baked with charcoal, just out of the pot of white ji bun skin brown crispy, soft and delicious inside, is not added to any filling, is also very delicious.
Prepare the ingredients needed: 500 grams of high gluten flour, 10 grams of sugar, 3 grams of yeast, warm water to taste.
Step 1: Put sugar into the flour, stir the yeast evenly, and then add warm water in a small amount and many times, the water temperature is about 40 degrees, especially in winter with warm water and noodles. It is conducive to stimulating yeast activity, thereby shortening the time of appearance.
Step 2: Stir one side over the other to form a flocculent, then knead into a smooth, hands-free dough seal and wake up to 2 times larger. The dough accumulates larger and tears open the inner pores, which is often referred to as a honeycomb.
Step 3: Knead the dough again to its original size, knead it into strips, roll it into a uniformly sized agent, and knead it into a smooth raw embryo steamed bun. Roll out a round cake with a rolling pin and loosen the rolled embryo for 15 minutes.
Step 4: Preheat the electric cake bell with a thin layer of oil, add the raw embryo to brown on both sides and eat it.
Meat sandwich bun is a wonderful combination of two foods, white ji bun and bacon meat, Xi'an people eat white ji bun, grilled over fire. Adding more than 30 kinds of spices, the meat made of slow simmering is soft and sticky, and the bun is flat, which highlights the mellow aroma of the meat. In addition to meat sandwich steamed buns, steamed buns, boiled steamed buns, steamed buns, steamed buns with vegetables, and so on, there are nearly 100 ways to eat.
Ingredients for preparing bacon meat: 1000 grams of pork belly with skin, appropriate amount of marinated meat, and appropriate amount of water.
Step 1: Prepare the ingredients for the bacon meat, wash the pork belly in advance and cut into 2 cm wide pieces. Put cold water into a pot, pour 10 grams of cooking wine, and boil the blood foam on high heat.
Step 2: Remove the meat cubes and rinse them with warm water, put them in a casserole, add all the brine except rock sugar and salt, and pour in the appropriate amount of boiling water.
Marinade: (Cooking wine 20 g, salt 20 g, rock sugar 30 g, soy sauce 30 g, dark soy sauce 20 g, oyster sauce 20 g, green onion 6 strips, ginger slices 3 slices, star anise 2 pieces, cinnamon peel 1 piece, grass fruit 1 pcs, fragrant leaves 3 slices, cumin 2 g peppercorns 2 g)
Step 3: Bring to a boil over high heat, add rock sugar and salt to low heat and simmer for an hour and a half, then cover the lid and simmer for another hour.
Mince the bacon with a little green pepper, scoop in a spoonful of marinated broth, cut the white steamed bun from the middle and sandwich the minced meat. Delicious and fresh to see, eat a mouthful of meat, eat super satisfying. In fact, as long as you can bai ji bun, then what is clipped on the back can be arbitrary, delicious.