What is Rou Jia Mo?
Rou Jia Mo is also known as a Chinese-style hamburger and is
made of bread and braised meat. It has a savory filling and chewy bread (mo),
making it the ideal street food. Jia refers to sandwiching the meat between two
pieces of bread, and mo refers to bread. My four years of university have been
spent in the city of Xi'an, where various varieties of Rou Jia Mo can be
purchased at reasonable prices. However, once you've tried it, making Rou Jia
Mo at home is a breeze. There are a few kinds of Mo gave in Shanxi territory, I
presented the extremely fundamental and most well known variant.
How to Make Mo (Bread) for Rou Jia Mo
The bread, also known as baijimo, is typically made from
semi-fermented dough and has a flavor that is just right for being chewy. The
bread's final flavor will be determined by the dough's level of fermentation. I
have made my batter mature for something like 15 minutes at a room temperature
of around 30 degrees C since I maintain that my buns should be somewhat milder.
In the event that you need a chewy rendition, ahead to the following stage as
long as you find your mixture is starting to mature.
After the fermentation is finished, pinch the air out of the
dough by kneading it again. After that, roll the dough into a long, even log
that is about 5 cm in diameter. Divide the long log into five equal pieces.
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Shape a portion of it into a second long log. Roll first
out, then up. As shown in the image, suck in the very end at one end of your
roll. Press it down slowly. Turn the dough over and roll it out until it is 1.5
cm thick. Make a bowl out of it.
Heat up a container. To preserve the texture, place the
dough in a bowl and fry it over medium heat for less than one minute until it
is slightly browned. To fry the second side, flip over.
Place the baijimo (bread) on a baking sheet. Bake the bread
for ten minutes to ensure that it is thoroughly cooked through.
Fixings
1x
2x
3x
For the batter (Mo or bread)
▢200 g plain flour
▢touch of salt
▢1 tbsp. vegetable cooking oil, 100 milliliters of
water, 1/4 teaspoon Instant Yeast The Meat Filling: 800 grams of pork belly,
1/12 cup crystal sugar, 2 large, quartered onions, and 2 tbsp. 1.5 tsp light
soy sauce dark soy sauce 1 inch of divided root ginger 1 tablespoon each of
water or stock as needed 1 tablespoon Shaoxing cooking wine salt 4 cloves of
garlic Spices 1 teaspoon 2 star anise seeds, 1 small cinnamon bark, 4 cloves, 6
bay leaves, and 1 teaspoon Sichuan peppercorn fennel seeds, one dried chili,
one dried piece of tangerine peel, and one teaspoon entire white pepper
▢1 lump galangal ,discretionary
▢1 Fructus Amomi , discretionary (砂仁)
▢2 bits of dried ginger , discretionary
▢1 piece of sand ginger , discretionary
▢1 nutmeg , discretionary (豆蔻)
▢1 Tsaoko Amomum ,discretionary (草果)
Different fixings and flavors
▢Coriander , discretionary
Instructions:
To make the pork belly, cut the pork belly into small pieces
and soak the spices in hot water for five minutes. Wrap the spices well in a
bag. Load wok with an enormous pot of water, add ginger, Sichuan peppercorn and
cooking wine, cook the pork stomach for 2-3 minutes after bubbles. Drain and
transfer out.
Fry the pork belly cubes until they are slightly seared.
Transfer the extra oil and then pour it out. The creature oil can be put
something aside for noodles and soup.
Add the spice bag, pork belly, ginger, crystal sugar, green
onions, salt, light soy sauce, and dark soy sauce to a large pot. Fill the pork
belly with enough water to cover it. After bringing everything to a boil,
reduce the heat and let it simmer for about an hour.
After the fire has been put out, the pork belly should be
soaked in the soup. Reheat it before putting it together.
Mix the yeast and water to make the bread, mo, or bun, and
let it sit for five minutes. Add salt and oil to flour and afterward pour yeast
water in. Make the dough smooth by mixing and kneading it. Cover with a wet
material or saran wrap to rest for close to 15 minutes to 30 minutes relying
upon your temperature until the mixture is ⅓ greater than the past one. ( This
is simply semi-fermented dough.
To remove the air, knead the dough once more. Then fold the
mixture into a long log and gap 5 equivalent bits.
Make a portion, then shape it into a long log with two small
ends (the steps are detailed in the video). To form a long facet, roll it out.
Suck the very end in one end of your roll as you roll the facet up. Press it
down leisurely. Turnover and carry out to a bread until 1.5 cm thick. With your
hand, shape it into a bowl.
Make a pan hot. Fry the dough in the shape of a bowl over a
slow fire until it gets a light brown color. To fry the second side, flip over.
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Rehash the interaction to complete every one of the buns.
Preheat stove to 190 degree C.
Move the bread to a baking sheet. Heat for 8 to 10 minutes
so the breads are totally cooked through. This contributes to the creation of a
crispy exterior and a soft interior.
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To collect the bun
Move the meat out and finely minced. You can add cumin
powder and chopped coriander if you like.
Divide the middle of the bun in half. Lay minced pork and
different fixings inside the bun.
Keep warm!
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Notes:
I made a large batch this time because braising pork
takes a long time. The braised pork won't be utilized one time. It is possible
to reheat it before serving it as a dish or with steamed rice or noodles.