Delicious method of meat sandwich steamed buns, stewed bacon meat steamed buns all include, make their own healthy and delicious baby love to eat delicious meat sandwich buns, authentic Xi'an flavor white ji buns, iron rings, tiger back, chrysanthemum heart color ruddy bacon meat making bacon meat making process bacon meat precautions Bai Ji Won The production process of Bai Ji Won The preparation process of Bai Ji Wong The precautions for making meat sandwich buns

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When it comes to the famous classic snacks in Xi'an, Shaanxi, people may immediately think of "meat sandwich steamed buns", which is beyond doubt. "Meat sandwich steamed buns" are also included in the 5th batch of "Intangible Cultural Heritage" list of Shaanxi Province as "Shaanxi Traditional Characteristic Snacks". In the general traditional sense, "meat sandwich film" refers specifically to xi'an's "bacon meat sandwich steamed bun", which is to use "baiji steamed bun" as a sandwich cake. In addition, there are also "meat bun steamed buns" in Baoji West Province and "Lao Tong Guan meat sandwich buns" in Tongguan, each with its own unique place. Now, as a local traditional and famous snack, Shaanxi meat sandwich steamed bun has also spread all over the country and the north and south of the river, and the streets and alleys of each city can see the figure of Shaanxi meat sandwich steamed bun.

Authentic Shaanxi Xi'an bacon meat sandwich bun is composed of two parts: Bai Ji steamed bun plus bacon meat. In The local area of Xi'an, making Bai Ji Bun is also called "Playing Buns", the special "spindle-shaped" rolling pin rolls the dough skin into the shape of a tongue, but also "snaps" to beat the dough skin, when the passion is full of passion, the rolling pin also has to hit the panel, clanging, so it is called "bun". The beaten bun is rolled into a "concave bowl shape" by a "spindle-shaped" rolling pin, and after being baked on both sides, it is necessary to form a unique "iron ring, tiger back, chrysanthemum heart", which is authentic.

The traditional authentic "bacon meat" will generally use pork ribs with skin, be sure to bring pig skin, remove pig ribs, fat and lean, meat skin tendons, soft meat rotten. Because of the addition of the boiled "sugar color", the stewed pork is red and bright, crisp and mellow, so it is called "bacon meat". Today, join your friends in making this traditional classic famous snack, the meat sandwich. Limited to our own home production, some technical difficulties are relatively difficult to overcome, and some links have been greatly improved. After the improvement of the meat sandwich film, it is a "family version" meat sandwich steamed bun that is really suitable for friends to make at home, after all, only your favorite is delicious. Delicious meat sandwich steamed buns, stewed bacon meat buns are all included, make their own healthy and delicious baby love to eat.

Ingredients: 1000 g pork belly with skin

Ingredients: 15 g green onion, 10 g ginger, 10 g garlic

Spices: 3 star anise, 1-2 pieces of cinnamon about 5 grams, 3-5 pieces of fragrant leaves, 1 piece of galangal about 5 grams, 3-5 pieces of white root about 5 grams

Seasoning: 30 g vegetable oil, 30 g soy sauce, 30 g cooking wine, hot water to taste, 5 g soy sauce, 5 g salt, 10 g rock sugar, a trace amount of pepper about 0.5 g, monosodium glutamate or chicken powder 3 g (optional)

1, the selection of 1000 grams of pork belly with skin essence, the closest to the traditional bacon meat, cut into 10 cm size of meat pieces, convenient for flavor. After washing the meat pieces, pour in enough water, soak for 1-2 hours, soak the remaining blood and water clean, and remove the fishy thoroughly.

2, heat is the most powerful weapon to go fishy, meat pieces blanched water must be cool underwater pot, so as not to lock the bloody smell inside the meat block. Pour enough water into the pot, the initially treated pieces of meat are cooled underwater pot, boil over high heat, and the foam generated is constantly beaten in the middle, and then blanched for 5 minutes after opening the pot to fish out the controlled water. Cut 15 grams of green onion, 10 grams of ginger slices, 10 grams of garlic, crush and set aside.

3: Pour 30 grams of vegetable oil into the pot, when the oil temperature is 40% or 50% hot, add the shallots, ginger slices, garlic, star anise 3, 1-2 pieces of cinnamon about 5 grams, 3-5 pieces of fragrant leaves, 1 piece of galangal about 5 grams, 3-5 pieces of white zhi about 5 grams, stir-fry over low heat to create a rich flavor. Pour in 30 grams of soy sauce and sauté the sauce flavor. Add blanched meat pieces, drizzle 30 grams of cooking wine and sauté quickly until the meat is colored.

4: Pour in about 5 cm of hot water, add 5 grams of soy sauce to coordinate the color of the bacon meat. Add 5 g of salt, 10 g of rock sugar, and a small amount of pepper about 0.5 g to harmonize the taste. If there is a pressure cooker at home, it is recommended to choose, and the meat of the stewed bacon is crispy and the sauce is fragrant. Move the pieces of meat together with the broth into a pressure cooker, heat up, and then press them for another 18 minutes before stopping. After the pressure is naturally reduced, turn on the pressure cooker, add 3 grams of MONOS glutamate or chicken powder (optional), and the bacon meat is ready.

1, the production of traditional bacon meat to use "boiling sugar color", in view of our production at home, there is a certain degree of difficulty, the choice of old soy sauce color method, is also a good choice.

2. If there is no pressure cooker at home, the bacon meat should be simmered for a long time until the meat is crispy. The stewed bacon meat can be kept hot on low heat and ready to make a white steamed bun.

Ingredients: 500 g of flour, 5 g of dry yeast, 230 g of water, 8 g of sugar

1: Take a bowl, pour 230 grams of water, add 5 grams of dry yeast, 8 grams of sugar, stir until the dry yeast melts to form a uniform yeast water. Pour 500 grams of flour into the basin, pour in the mixed yeast water, and form a smooth and even dough. If the flour at home is particularly absorbent and ribbed, you can increase the water by 20-30 grams as appropriate, in short, the dough should be harder, not too soft.

2, and the surface of the basin covered with plastic wrap, according to the different seasons and room temperature, fermentation for 30-45 minutes, the formation of "half hair noodles". Take out the dough and knead it again into a smooth and even dough, divide it into 70 g/piece of dough, knead it again and make a good round.

3. Mold the dough into a spindle shape with two thin ends and a thick middle.

4: Use a rolling pin to roll out the dough into a long tongue shape, roll it into a cylindrical shape, and press the tip of the tip of the tip of the tongue under the cylinder. Don't underestimate this step, after the bun is formed, this place will form an imprint, which is the place where the knife cuts the bun.

5, the cylindrical dough flattened, with a special spindle-shaped rolling pin rolled into a thin, thick outer "small bowl" bread, the finished raw cake embryo should be slightly awake for 5-10 minutes.

6, pan on the stove, preheat for 3 minutes, the pot temperature up, pay attention to the raw cake embryo under the pot method: is the "bowl bottom" first under the pot, and use your fingers to put the bottom of the pot to the top, so that the pattern of the branding is exactly "iron ring", "chrysanthemum heart". After one side is fixed, the cake embryo is flattened and turned over to bake until a beautiful "tiger back" pattern appears.

7, preheat the oven in advance, move the initially baked pattern of the white ji steamed bread to the baking net, place in the middle layer of the oven, heat up and down 200 degrees, bake for about 7-10 minutes, until the surface of the white ji steamed bun is slightly drummed and mature.

1, the traditional white ji steamed bun to use the old noodle fermented hair noodles, is a typical half-hair noodles, do not ferment too much. It is to be roasted with a hot charcoal fire, with the appearance of "iron ring, tiger back, chrysanthemum heart" as the symbol of success. We make at home, only for similarities, not for authenticity, delicious is the last word.

2, if there is no oven at home, then choose a deep pan, after the pattern is burned, the lid will be cooked.

1: Take out a few pieces of bacon meat kept warm on low heat, according to personal preference, add green onion, fresh green pepper, coriander, pour in the appropriate amount of stewed bacon gravy, and chop into minced meat with a knife.

2, take a baked white ji steamed bun, from the indentation of the knife, the white ji bun cut open, leaving a small part connected, embedded in the appropriate amount of bacon minced meat, a meat sandwich bun is ready. The meat sandwich steamed bun is authentic, and the steamed bun stewed bacon meat is solved at one stop, and the more delicious baby loves to eat by yourself.

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