What is China hamburger made of?

Chinese hamburger with gravy is delicious, crisp and soft, and full of oil without soup. Chinese hamburger with bacon sauce is made of ribs, various Chinese herbal medicines, rich soup stock and slow stew. Special flavor, long-term storage without rot, thin without residue, fat without greasy mouth. Baijimo, called sesame seed cake in many places, is not steamed, but branded.

But Xi people say this is steamed bread, not sesame seed cake. This Xi 'an Baiji steamed bun is made of traditional three fans, burning charcoal fire and slowly baking. It is characterized by white, strange appearance, called "iron ring edge, chrysanthemum heart", crispy skin, empty heart, easy meat inclusion and sweet taste. Because the center is empty, Xi 'an people also call it two skins, also called Bai Jizhi. Then let's learn from the chef!

Chinese hamburger, like mutton bread in soup, is the representative of Shaanxi specialty food. Chinese hamburger is the most famous in Tongguan area.

In fact, China's steamed stuffed bun with meat is "steamed stuffed bun with meat", which can also be understood as "steamed stuffed bun with meat"-this is a unique word game of China people. If you want to know what Chinese hamburger with gravy is made of, you only need to know the ingredients of Chinese hamburger.

A hamburger with gravy consists of two kinds of food. One is Baijimo, which means "steamed bread" in many places. In Shaanxi, "steamed bread" is a piece of bread made of wheat flour, water and yeast, which is very chewy when you take a bite.

Although the recipes of Baekje steamed buns are different, the basic methods are not much different. The traditional practice is to knead the bread and bake it in an earthen oven. Nowadays, Baiji steamed buns are often fried slowly in a pot.

The second kind is bacon. The meat stuffing of Tongguan Chinese hamburger is mainly pork, beef, mutton or chicken, with pork being the most common. Cut the meat into pieces, stew it slowly with slow fire, and then add a variety of seasonings, such as cloves, tsaoko, star anise and so on. After a long time of boiling, the wax soup is rich in flavor and can fully penetrate into the minced meat, which is the icing on the cake for Baiji steamed buns.