How to make Xi's Chinese hamburger authentic?

Xi is one of the four ancient capitals in China, and its food culture has a long history. It is a waste of time to go to Xi 'an without eating a Chinese hamburger, but because of the heavy commercial flavor, many delicious foods in Xi 'an are dusty, so it is too difficult to eat a clean, hygienic and authentic Xi 'an dish. Then you really can't eat the tender and juicy Xi Chinese hamburger. Of course not. You can learn from the 67-year-old master and do it yourself!

The first is the preparation of raw materials: 25 kg of pork with bones, 5 kg of pork bones, 300 g of salt, 200 g of cooking wine, and 0/00 g of rock sugar/kloc, which is the quantity made and sold by the master himself. The old master is old, and now selling China steamed buns is just a pastime.

Seasoning package: pepper, star anise 100g, fennel 80g, cinnamon 40g, Amomum tsaoko, nutmeg 30g, water 20g, cinnamon 15g and clove 8g;

Accessories package: 250g of green onion, 250g of ginger and 40g of dried pepper.

Cooking method

1. Clean boneless pork, remove hair, rinse with running water, soak in clear water to remove blood, and then remove bones;

2. Boil the pig bone soup, break the bones and put them in a clear water pot, and remove the floating foam after boiling;

3. After the floating foam is cleaned, simmer for 2 hours and add rock sugar to make the soup light yellow;

4. Turn to medium heat, put the pork into the soup pot, add spices and auxiliary materials, add salt, cooking wine and remaining rock sugar and continue to cook for 30 minutes;

After 5.30 minutes, turn to low heat 1.5 hours, soak for 8 hours after leaving the fire, and take it out after cooling.

The meat in the Chinese hamburger is ready, and then the cooking of Baiji steamed bun.

Making method of Baiji steamed bread

When making Baiji buns, do not use high-gluten flour for flour, only use ordinary flour, and fully ferment when mixing flour. Baiji steamed bread is not half cooked, but well cooked.

If you make dough in winter, you can make it quickly with warm water, and you can also use cold water in summer. A standard dough is 1 10g to 1 15g. Don't be too thick, otherwise it will not be easy to cook in the middle.

Pull the agent 1 into a round cake and bake it in the furnace until it is slightly yellow.

When making, chop the bacon and add it to the steamed bread.

note:

1, the cooked soup should be deslagging after each use to prevent it from burning, and cooked once a day to prevent it from souring.

2. When making Baiji steamed buns, how do you know if they are cooked? There's a trick. When it is almost ready to bake, press it around the bread with your hand to see if the noodles can bounce back. If you press a key and it doesn't bounce back, it means it's not cooked yet.