How to make Lanzhou-style Chinese hamburger delicious but not greasy?

Chinese hamburger is a wonderful combination of bacon and Baiji steamed bun, with crisp skin and soft inside. Therefore, every time I mention Chinese hamburger, I can always think of the attractive taste of mellow bacon and Baiji steamed buns, and I can't help but drool. Today, A Fei will share with you the practice of meat buns, from pancakes to braised pork, and teach you all the methods.

List of ingredients:

Ingredients: flour, pork belly

Ingredients: yeast, rock sugar, dried pepper, angelica dahurica, ginger slices, onion segments, eggs and green peppers.

Seasoning: fragrant leaves, cinnamon, tsaoko, pepper, star anise, cooking wine, braised soy sauce and salt.

Step one:

Prepare 2 kg of flour and 5g of yeast to make dough. When kneading dough, use warm water, about 500 g, first stir it into dough, then knead it into dough, and then knead it for about 5 minutes. After the dough is smooth, cover the lid and seal for fermentation for about one hour.

Step two:

Let's make bacon while making dough. Cut the pork belly into pieces first, then prepare some fragrant leaves, two pieces of cinnamon, a tsaoko, a handful of pepper, a few pieces of star anise, a few pieces of angelica dahurica to remove the fishy smell, and a few pieces of rock sugar to refresh you. If you like spicy food, you can also put a few dried peppers. What needs to be reminded here is that it is best to choose fat and thin pork belly when making bacon, so that the pickled meat is not only rich in soup, fat but not greasy, but also more fragrant.

Step 3:

After all the ingredients are ready, we put the pork belly in cold water, put the ginger slices and onion segments in the pot, and add 10g cooking wine to remove the fishy smell. In the process of heating slowly, the streaky pork will shrink and precipitate blood. After the water is boiled, clean up the floating foam and pick out the onion and ginger inside. The blanching time is about 3 minutes. After the pork belly turns white, take it out, rinse it with warm water and control the water for later use. Never rinse with cold water here, because the meat shrinks easily when it is cold, and it is not easy to taste when it is marinated, and the taste will be bad.

Step 4:

Put ginger slices and shallots at the bottom of the casserole to remove the fishy smell, add the washed pork belly, and then pour a proper amount of boiling water into the pork belly. Then put the ginger slices and onion segments that are not used for blanching on it, pour in the prepared seasoning, braise in soy sauce and add 10g to improve the color, stir well, then cover the pot and wait for the water to boil, and turn off the heat 1 hour.

Step five:

During the braised pork time, we sprinkled a layer on the bottom of the chopping board and took out the prepared dough. Knead the dough for a while, let out the air inside, and knead the dough smooth. Then we cut a hole in the middle of the dough, first knead the dough into a convenient ring, then knead it into a long strip, and then cut the long strip into noodles with uniform size.

Turn the dough inward and knead it into a round dough blank, flatten it and roll it into a cow tongue. Fold it in half from the middle, then roll it up from one end and press it to the bottom at the closing point. Cakes made in this way are easier to cut, and it is also convenient to sandwich braised pork. After making the cake blank, let it stand and ferment for 10 minute, which will make the baked cake taste softer.

Step 6:

After an hour, the pork belly was already very rosy and soft. Add some salt to taste according to your own taste, then prepare some boiled eggs and put them together with several knives, and continue to marinate for 30 minutes.

Step 7:

After the second fermentation, the cake blank has expanded slightly, so we flattened it and rolled it into a round cake about half a centimeter. Preheat the electric baking pan for 2 minutes. When your hands feel slightly hot on it, don't brush oil, just put it into the cake blank. Cover the pot and bake for 2 minutes. When the surface of the cake bulges and the bottom is slightly Huang Shi, turn it over and bake for 2 minutes until the other side is golden yellow. Turn it over again and bake for about 5 minutes. Both sides of the cake are golden yellow. If you press it, it will bounce back quickly, indicating that the cake is ripe. Let's take it out and put it on a plate for later use.

Step 8:

At this time, the bacon is also stewed. We fished out the marinated meat, chopped it into small pieces, then poured a proper amount of marinade on it, and continued to chop it, so that the marinade would blend into the meat and taste better. And cut the prepared green and red peppers into particles and mix them evenly with bacon to make the Chinese hamburger more refreshing and not greasy. Finally, cut the baked cake, add bacon, and add a marinated egg. It is delicious.