The origin of China hamburger.

Chinese hamburger is a popular snack in northwest China, which was introduced to Chang 'an City after the Qin Dynasty destroyed Korea in the Warring States Period.

Steamed bread is the abbreviation of steamed bread with meat in ancient Chinese, and it is one of the special foods of Han nationality in China and Shaanxi. There are gravy steamed buns with Baijimo, minced meat steamed buns with Xifu in Baoji and steamed buns with Tongguan in Tongguan in Shaanxi Province. Different from Baijimo, they are brown in appearance, clear in stripes, layered inside, swollen in bread body, crispy and tender in skin, hot when eating, and hot in temperature.

It's mainly Chinese hamburger with wax sauce in Shaanxi and mutton in Ningxia. Bacon Chinese hamburger is a famous snack in Xi, Shaanxi Province. The authentic posture of eating Chinese hamburger is to take the steamed bread horizontally, bite from both sides and take the steamed bread horizontally, so that the Chinese hamburger with bacon can be fully immersed in the steamed bread to prevent it from flowing out. On October 8th, 2065438+2006/kloc-0, Chinese hamburger was selected as the intangible cultural heritage of Shaanxi province.

Method for making Chinese hamburger

3 cups of medium gluten flour, 1 cup of warm water, 1 and 1/2 teaspoons of yeast, 2 teaspoons of salad oil, 1/4 teaspoons of salt, 2 pounds of pork leg, 1 pot of old gravy, 1/4 cups of soy sauce.

Take out the dough, rub off the big bubbles and divide it evenly into 12 equal parts, or you can decide according to your favorite size. Then knead each dough into a circle in turn, gently roll it into a small round cake with a rolling pin, cut the pork belly into pieces, put it into a pot, pour in clean water without meat, boil water to remove foam, cook for about 3 minutes, take out the meat, pour the clean water and cooked pork belly into the pot again, boil it with strong fire, and add seasoning.

Divide the dough into 6 small portions, each about 7-80g. Take one, roll it into a long strip, then roll it up, stand up after rolling it, pat it flat into a cake, slightly larger than the palm of your hand and less than 1cm in thickness. Put the patties in a dry, oil-free and waterless pot, fry them on low heat until they are golden on both sides, turn off the heat and stew for 5- 10 minutes until the peppers, coriander and rice are cooked.