I always like to eat Chinese hamburger with Xi gravy. Is there any special authentic method?

Shaanxi bacon bun consists of two parts, one is bacon and the other is Baiji bun. When learning the practice, the master will definitely teach you in two steps. First, bacon. Bacon must be soaked in old wax sauce to taste good, and soup can also be thick and tasty. It can be said that the meat is ready, thin but not firewood, fat but not greasy. Secondly, it is the practice of Bai Jimo. Baijimo is easier to learn than Laotongguan. Kneading, tossing, rolling, shaping and baking can be done once. But if you want to open a shop with this technology, I suggest you be cautious. Eating by yourself is absolutely nothing!

The practice of bacon:

Take 500 grams of pork as an example.

Water!

Herb seasoning: 5 pieces of fragrant leaves, 2 pieces of star anise, 2 pieces of tsaoko, 4g of pepper, 5g of fennel, 5g of galangal, a small piece of cinnamon, 3 pieces of grass buckle, proper amount of angelica dahurica and 2 pieces of dried pepper.

50g of yellow rice wine, one spoonful of light soy sauce, one spoonful of dark soy sauce or braised soy sauce.

Ginger 20g+65438+ rock sugar 00g and onion 30g.

Wrap the herbal seasoning with emery cloth, add yellow wine+soy sauce+water, bring to a boil with high fire, and simmer for 1 low fire/-2 hours.

The soup is thick, take out the seasoning bag and ginger onion, add 5 grams of salt, stew for 10 minutes, turn off the fire, cover the pot and stew for 30 minutes, and enjoy.

Chop meat, put buns in it and pour some soup. Ah, what a beautiful world!

Bai Jimo's practice:

Ingredients: 500g medium gluten flour, 4g yeast, 230g water, 8g sugar, 2g baking powder and15g corn oil.

(1) First, add flour to the pot, dig a small nest, and add yeast and warm water (below 30 degrees) to melt the yeast. The water absorption rate of each flour is different, so don't add water all at once;

(2) Add sugar (not for sweetness, but to improve the fermentation quality of noodles) and baking powder (optional) and stir the noodles into floccules; (3) Add oil, knead into dough to achieve "three lights", and the dough is a little harder than steamed bread;

④ Start proofing the dough, knead it half an hour later, proofing it 15 minutes, and then knead it. The dough surface must be smooth!

The picture above shows the fermented dough. Just press it with your finger and rebound slowly, unlike delivering bread! ! ! Remember! (At room temperature of 25.5 degrees, the fermentation time is prolonged in cold weather)

The dosage is about 70g, and there are eleven steamed buns. It is better to have holes in the cut dough. Every dough should be kneaded by hand. Steamed bread is delicious, and the dough must be thoroughly kneaded.

Knead the dough into a spindle shape, thin at both ends and thick in the middle.

Roll the kneaded strip into pieces. Here, the steamed stuffed bun master has to throw the noodles out for a long time, and the rolling pin crackles. Just roll them out at home.

After rolling, it looks like a homeopathic roll. The dough is very smooth.

Face down. This cooked bread will be sealed. What is this for? Where did you cut your bun?

This is a dough. Some chefs don't know why they roll. This is the beauty of Baijimo. Xi people not only eat meat, but also all kinds of vegetables, red peppers and other things. They just eat, some bite, some eat layer by layer, and this layer is rolled out.

Roll it into a circle, with a thickness of 6 mm, not too thin, so that the thickness of steamed bread becomes larger and larger (the thickness made by the steamed bread master is 10 mm). Plastic surgery, knead the cake by hand and turn around. If it is thick, pinch it thinner. Put the cakes together by hand and make them as round as possible. Isn't it beautiful?

(when the room temperature is low, "wake up after rolling the cake embryo for a while") put it in a hot pot without refueling! Small fire with patterns on both sides (about 1 min)

Put it in the middle of the oven, heat it up and down 170 ~200 degrees, bake it for 5 minutes ~ 10 minutes, and see the temperature of each oven. Just slightly convex. If it's like a drum, it must be that one of the links above is not baked well. Knock, bang! A good steamed stuffed bun has beautiful patterns, high flatness and roundness!