How to make Chinese hamburger by yourself?

China Chinese hamburger originated in Shaanxi, which is the abbreviation of "meat in steamed bread" in ancient Chinese, and is one of the traditional special foods in Shaanxi Province.

Delicious meat buns and buns must complement each other, and the meat should be fat but not greasy, fresh and juicy; Steamed buns should be crispy outside and tender inside, and the noodles are fragrant.

Golden crispy steamed bread is a combination of bright, soft and carrion. Take a bite, it smells crispy, and the soup smells to the tip of your tongue. Eating once can make people remember for three days. This is the charm of Chinese hamburger.

There are two steps in making meat buns, one is steamed bread, and the other is meat.

Generally, the dough is mixed first, and then the meat is stewed when the dough is fermented. When the meat is stewed, the noodles are ready, and then the steamed bread is cut into meat. Steamed buns that have just come out of the pot have the best crispy skin, and they won't be crispy once they are put in.

Method for making Chinese hamburger

Ingredients required: 500g flour, 3g yeast, half bowl of ghee, and proper amount of warm water.

Production steps:

1. Put the flour into a basin, pour the yeast into the flour and mix well. Slowly pour warm water into the basin, stir the flour with chopsticks while pouring, until it is snowflake-like, and knead it into smooth dough with your hands dipped in water. Cover with plastic wrap or cover and ferment to twice the size.

2. Method of making ghee: stir half a bowl of jade noodles, 1 tablespoon salt and 1 tablespoon spiced powder evenly, put them in a 2-tablespoon oil pan and heat them until the oil smokes, then pour them into a bowl and stir them evenly with chopsticks.

3. Flour is fermented to the original size 1.5 times. Grasp the dough with your hands, showing a large honeycomb shape, indicating fermentation. Take out the fermented dough, put it on the chopping board, knead it until it is smooth and divide it into small pieces of uniform size.

4. Take one of them and roll it into a tongue. The thinner the better, spread the pastry evenly, roll it up from one end, and finally flatten it. Cover with plastic wrap and wake for 5- 10 minutes.

5, the electric baking pan is heated up and down, and the agent is slightly rolled, not too thin and not layered. Roll it up and put it in the baking pan. Turn the bottom slightly yellow and bake until both sides are golden.

Method for making Chinese hamburger meat

Ingredients required: 500g pork belly, braised pork 1 bag, 3 slices of ginger, half onion, 1 star anise, 4 cloves of garlic, 2 peppers, 4 tablespoons of cooking wine, 3 tablespoons of soy sauce, 2 tablespoons of soy sauce 1 spoon, 4 pieces of rock sugar, 2 tablespoons of salt, and proper amount of Lycium barbarum.

Production steps:

1. Wash the pork belly and cut it into small squares about 5 cm. Put 2 tablespoons of cooking wine, star anise and ginger into a pot and bring to a boil with cold water. After floating on it, clean up the floating foam with a colander.

2. Turn off the fire after the floating foam is clean, remove the meat and rinse it with warm water. Put it in a casserole, add two bowls of water, add all seasonings except salt, cook on high fire for 15 minutes, and then simmer on low heat.

3. When stewing, gently turn the meat with a shovel to prevent it from sticking to the bottom. After stewing for 40 minutes, add salt, continue stewing for 10 minutes, and then turn off the fire.

Method for making Chinese hamburger finished product

Take out two or three pieces of braised pork, cut a section of green pepper and chop it, cut the branded shovel from the middle with a knife, put the chopped meat in and pour the broth. According to personal taste, it can be served with lettuce or green pepper, or it can be served with nothing and meat.

Tips for making Chinese hamburger

1. If you want to make meat with meat clips, you must choose fat and thin meat. Pork belly is the best choice. Be sure to choose pork belly with skin. Skin can thicken soup and brighten meat during cooking. Pork belly is the meat on the ribs. Its structure is separated by a layer of lean meat and a layer of fat meat. Fat meat is easy to be heated, and lean meat is not firewood for a long time, which is especially suitable for stewing.

2, the criteria for selecting pork belly are: look at the color to be bright red, there is no congestion on the meat, and the fat and thin layers are distinct; Touch your hands slightly and press them flexibly; It is best not to choose the belly, but to choose the pork belly near the pig's back. The pork belly here is the same as the fat lean meat.

Summary: When stewing meat, you can put the boiled peeled eggs and tofu skin into it and stew it together. When making meat buns, you can put some in it, which is more delicious. Meat can be stewed several times, dried, put in a fresh-keeping box and put in the refrigerator, and then taken out for heating when eating next time to make steamed buns or cook noodles.