How to make authentic Roujiamo and the production process of Baiji Mo

First of all, let me tell you how to make the noodles for Roujiamo. First of all, we should know that the flour we use is not the flour commonly used at home. Most of the flour used at home is medium-gluten flour, and the flour we use to make Roujiamo professionally is high-gluten flour. For example, the better high-gluten flour on the market is Wudeli high-gluten flour.

In addition to using high-gluten flour, we also need to add salt, oil, water, and yeast powder to the flour.

Why is salt added to flour? Because after salt is added to the flour, the texture of the noodles will be stronger. Some high-end noodles on the market now contain salt. The purpose is to make the noodles taste stronger

Why is it added to the flour? Where's the oil? Because if you add oil, the bread will be more fragrant when baked. Moreover, when adding oil, do not add too much oil, because if you add too much oil, the noodles will not stick together easily.

Baiji steamed bun dough recipe: 10 pounds of noodles, 5 pounds of water, 50 grams of salt, 180 grams of oil, and 40 grams of yeast powder. It should be noted that the method of kneading noodles in winter is different from that in summer. In winter, because it is not easy to wake up the noodles, use warm water to knead the noodles.

The above is how to make Roujiamo Zhongmo. Let me tell you how to make braised pork for Roujiamo.

If you want to make braised pork well, the first thing is to choose the right meat. We usually choose pork belly, and it must be with the skin on. Why wear the skin? Because the white collagen in the skin will precipitate when it is cooked, which will increase the viscosity of the soup and increase the overall taste of the Roujiamo.

After selecting the meat, we need to perform preliminary processing on the pork belly - marinating. What if it's pickled? Sprinkle appropriate salt and cooking wine on the pork belly and marinate for an hour.

Then stir-fry the spices. The so-called fried spices are to stir-fry the ingredients needed for making Roujiamo in oil. This ingredient is also the so-called Roujiamo recipe. The recipe of Roujiamo includes: cinnamon, star anise, cloves, fennel, angelica, kaempferia, grassroots and more than ten kinds of Chinese medicinal materials.

In addition to knowing the recipe of Roujiamo, we also need to know how to distinguish between true and false ingredients. After all, every ingredient is true or false, good or bad. If the ingredients are of poor quality or even fake, the Roujiamo will definitely not taste good. For example, there are also fakes of the most common star anise. What is the fake star anise? It is Cao Mang, commonly known as fake star anise. Because Cao Mang has eleven anisees, but is very similar to star anise, so unscrupulous merchants will mix and sell it with star anise.

It is really not easy to make Roujiamo well and authentically. For novice friends who have never been exposed to snacks and want to get the first pot of gold in life from Roujiamo, first of all, Just find a good master who is reliable and willing to teach you your real skills, so that you can get started faster.

After we fry the spices, we also need to fry the sugar. The so-called fried sugar color is to put sugar in a pot (if you want to have an outstanding taste, it is best to use rock sugar), then add a certain amount of water, use low heat to slowly boil the water to dryness, and then stir-fry the sugar. Tan, that's it. The detail that needs to be paid attention to here is that when frying the sugar color, you must use a low fire. If the sugar color is cooked, the cooked meat will feel bitter.

Sometimes, details determine success or failure in many things. If you don't strive for excellence, it will be difficult to achieve good results in the fierce snack market.

Finally, we put the marinated pork belly, fried spices, and fried sugar into the pot and cook. Generally speaking, one pound of raw meat can yield 6-7 ounces of cooked meat. Therefore, if the meat is cooked too old, firstly, the taste will be bad, and secondly, the meat yield rate will be low, which may result in more than 5 ounces of meat. This will increase costs.

If you need to add eggs, grilled sausages, etc., they should also be braised in the pot where the meat is braised.

Finally, in order to reduce the cost, we add some green pepper appropriately when mincing the meat, so that the cost will be lower.

When you make snacks, you get repeat customers. There must be repeat customers, otherwise it will be difficult to continue the business. Unless it is a one-time business at a train station or bus station, it will be difficult to survive without repeat customers in other places. If you want to have repeat customers, you must have good taste. For example, there was a colleague from Shandong who also made Roujiamo, but it was not authentic because he learned it in a snack school and it was not authentic at all. They sell 20-30 steamed buns a day, and many of them are new customers, so it’s hard to see repeat customers.

He worked for half a month and couldn't hold on anymore, so he found me and systematically learned how to make authentic Shaanxi preserved meat buns. Then he went back and reopened the business. After half a month, the sales volume exceeded 150.

So, good taste is the core of making Roujiamo.