Chinese hamburger slogan daquan

How to make Chinese hamburger? The better the stew, the more addictive it is. How to make the children full of praise after eating it? Some friends may think it's too much trouble to make Chinese buns, and they have to stew meat to make cakes. How long will it take? It took an hour and a half to cook yesterday, stewed more than a catty of pork belly and branded seven steamed buns. This time is the same as the time we usually bake toast and chicken legs. How to arrange the length of time reasonably in actual production, and what are the production tips? Here are ways to share them with you:

The fragrant but not greasy Chinese hamburger food is prepared in advance: pork belly 600g, sliced onion and ginger, proper amount of star anise, pepper, galangal, cinnamon, Amomum villosum, nutmeg spiced powder, black pepper, a small amount of vegetable oil, rice wine, soy sauce, rock sugar, vinegar, salt, ordinary flour 300g, yeast, warm water, proper amount of green peppers, and Lai Xiang No.1 primary school.

In order to save the first step time, we can fully rely on all kinds of intelligent kitchen appliances, such as automatic bread maker and flour mixing, electric oven to ferment flour, and electric pressure cooker to stew meat, so that no matter the humidity at room temperature, it will not affect the preparation time.

Step 2: Mix 300 grams of wheat flour, 3 grams of baking powder and a proper amount of warm water (about 40 degrees), pour the wheat flour into an automatic bread machine after it becomes flocculent, and knead the batter 15min.

The third step is to make the kneaded batter first, cover it with a fresh-keeping bag and put it in a warm place. If the indoor temperature is low, put it in the electric oven, select the alcohol level and set it to 38 degrees. I made it gradually after 1 1 in the afternoon. When the room is 22 degrees, alcohol will be released at room temperature, which takes one hour.

The fourth step, the dough is fermented for one hour, and there is plenty of time for stewing meat and preparing hot pot side dishes in advance. Slice 600 grams of pork belly up and down and boil it in cold water to remove blood foam. Cook the meat steamed stuffed bun naturally has delicious skin and meat, but I still remember to clean up the pig hair. I bought this the other day, and the vendor stripped the skin and meat. I have to wash it immediately.

The fifth step is to prepare star anise, pepper, cinnamon and galangal in advance, which is also the foundation. If you have Amomum villosum and nutmeg, put some into it, and then cut appropriate slices of onion and ginger for later use. Spiced powder and white pepper are also essential to make meat more mellow.

Put a proper amount of vegetable oil into the wok, keep the fire at medium heat, add the old rock sugar, stir-fry until it melts and turns brown, then add the meat and stir-fry quickly. Then pour in onion ginger slices and spices, and then take out a spoonful of allspice powder and a small amount of black pepper. Stir-fry a spoonful of soy sauce and a spoonful of old secondment seasoning.

Step 6: Put warm water that has not eaten food in the pot, pour a small amount of rice vinegar, taste the juice after boiling, and consider adding salt as appropriate. Then pour all the food into the electric pressure cooker and choose to stew for 25 minutes. Stew the meat, the batter is still mellow, then wash two green peppers and a handful of Lai Xiang, and cut into strips for later use.

Step 7: After the flour is fermented, knead the flour discharge tube. Divide into 70g small steamed bread skins, and knead them for 10min to make the batter softer. The following friends can see the making steps of Baiji buns from the jigsaw puzzle. First roll them into olive shapes, make them as long as possible, fold them up and roll them, then stand the rolls upright and put the edges of the rolled noodles at the bottom of the rolls.

Roll the dough flat and roll it into a round cake. Cover the fresh-keeping bag and let it stand 15 minutes. Just wake up for a little while, and the steamed bread is crispy and soft after being branded.