Chinese language Hamburger(Rou Jia Mo)-Pork Stomach Buns

Learn to make crispy shell and gentle inside Chinese language Hamburger-Rou Jia Mo

Rou Jia Mo|ChinaSichuanfood.com

Rou Jia Mo (bread with braised meat) is originated from Shaanxi province, often known as Chinese language fashion hamburger. It’s a excellent avenue meals with savory filling and chewy bread (mo). Rou means pork, Jia means inserting the meat between the bread and mo means bread. I’ve been spending my four-year college life within the metropolis of Xi’an, the place varied forms of Rou Jia Mo are supplied with cheap costs.  However as soon as tried, making rou jia mo at residence is kind of straightforward. There are a number of forms of Mo supplied in Shanxi province, I launched the very fundamental and hottest model. 

Rou Jia Mo, Chinese hamburger|ChinaSichuanfood.com

For the  filling: normally pork stomach is stewed with soy sauce, cooking wine, sugar, ginger and spices. The actual avenue fashion Rou Jia Mo makes use of round 20 forms of spices. However right here we’re simply utilizing very fundamental ones.  As well as, vegetarian filling can match higher with the bread to current one other yummy avenue meals — Cai Jia Mo (菜夹馍). Because it takes very long time to make the braised pork, I made a big batch this time. You’ll be able to serve the remaining braised pork as a dish straight or with noodles. 

Rou Jia Mo|ChinaSichuanfood.com

In regards to the Mo (Bread)

The bread or mo is known as as Baijimo, normally is produced from semi-fermented dough and offers a suitably chewy  style. The fermentation diploma of the dough will decide the ultimate style of the bread. I’ve made my dough to ferment for round quarter-hour with a room temperature round 30 diploma C as a result of I would like my buns to be a little bit bit softer. If you would like a chewy model, forward to subsequent step so long as you discover your dough is starting to ferment.

Knead the dough once more as soon as the fermentation achieved to pinch the air out. Then roll the dough right into a uniform lengthy log round 5 cm in diameter. Reduce the lengthy log into 5 equal parts. 

Get one portion after which form it into one other lengthy log. Roll out after which roll up.  Suck within the very ending at one finish of your roll in image  Press it down slowly as image  Turnover and roll out dough till 1.5 cm thick. Form it to a bowl.

Rou Jia Mo, Chinese hamburger|ChinaSichuanfood.com

Warmth up a pan. Place the bowl formed dough in to fry till barely brown over medium hearth(lower than 1 minute) in order that the feel might be stored. Flip over to fry the second facet.

Rou Jia Mo, Chinese hamburger|ChinaSichuanfood.com

Switch the bread (Baijimo) to a baking sheet. Bake for 10 minutes so the breads are fully cooked by means of.

Rou Jia Mo, Chinese hamburger|ChinaSichuanfood.com

Rou Jia Mo, Chinese hamburger|ChinaSichuanfood.com

Rou Jia Mo, Chinese hamburger|ChinaSichuanfood.com

Rou Jia Mo, Chinese hamburger|ChinaSichuanfood.com

Rou Jia Mo, Chinese hamburger|ChinaSichuanfood.com

Chinese language Hamburger-Pork Stomach Buns

Chinese language Hamburger-Roujiamo

Course:

staple meals

Delicacies:

Chinese language

Key phrase:

Pork Stomach, roujiamo

Servings: 5 Making 5 ones

Energy: 482 kcal

Writer: Elaine

Components

For the dough (Mo or bread)

  • 200
    g
    plain flour
  • pinch of salt
  • 1
    tbsp.
    vegetable cooking oil
  • 100
    ml
    water
    , be aware 1
  • 3/4
    tsp.
    prompt yeast

The Meat Filling

  • 800
    g
    pork stomach
    , be aware 1
  • 1/2
    cup
    crystal sugar
  • 2
    massive onion
    ,reduce into sections
  • 2
    tbsp.
    gentle soy sauce
  • 1.5
    tbsp.
    darkish soy sauce
  • 1
    inch
    root ginger
    , divided
  • Water or inventory as wanted
  • 1
    tbsp.
    Shaoxing cooking wine
  • 1
    tbsp.
    salt
  • 4
    cloves garlic

Spices

  • 1
    tsp.
    Sichuan peppercorn
  • 2
    star anises
  • 1
    small
    cinnamon bark
  • 4
    ~6 cloves
  • 2
    bay leaves
  • 1
    tsp.
    fennel seeds
  • 1
    dried chili pepper
  • 1
    piece
    of dried tangerine peel
  • 1
    tsp.
    entire white pepper
  • 1
    chunk galangal
    ,non-compulsory
  • 1
    Fructus Amomi
    , non-compulsory (砂仁)
  • 2
    items
    of dried ginger
    , non-compulsory
  • 1
    piece
    of sand ginger
    , non-compulsory
  • 1
    nutmeg
    , non-compulsory (豆蔻)
  • 1
    Tsaoko Amomum
    ,non-compulsory (草果)

Different elements and seasonings

Directions

  1. Soak the spices with sizzling water for five minutes after which wrap effectively with a bag

To make the pork stomach

  1. Reduce pork stomach into small items. Load wok with a big pot of water, add ginger, Sichuan peppercorn and cooking wine, prepare dinner the pork stomach for 2-3 minutes after boils. Switch out and drain.

  2. Add pork stomach cubes in and fry till barely seared. Switch out and the pour the additional oil. The animal oil will be saved for noodles and soup.

  3. In a big pot, add pork stomach, the spice bag, ginger, crystal sugar, inexperienced onions, salt, gentle soy sauce and darkish soy sauce. Pour sufficient water to cowl the pork stomach. Convey all of the content material to a boiling after which decelerate the hearth to simmer for round 1 hour.

  4. Flip off the hearth after which soak the pork stomach inside the soup. Reheat it earlier than assembling.

To make the bread/mo/bun

  1. Combine yeast with water and put aside for five minutes. Add salt and oil to flour after which pour yeast water in. Combine and knead the dough till easy. Cowl with a moist fabric or plastic wrap to relaxation for round quarter-hour to half-hour relying in your temperature till the dough is 1/3 greater than the earlier one. (that is only a semi fermented dough).

  2. Knead the dough once more to pinch the air out. Then roll the dough into a protracted log and divide 5 equal parts.

  3. Get on portion after which form it into lengthy log with two small ends (watch the video for the detailed steps). Roll it out to a protracted side. Roll the side up and suck the very ending in a single finish of your roll. Press it down slowly. Turnover and roll out to a bread till 1.5 cm thick. Form it to a bowl with a hand.

  4. Warmth up a pan. Place the bowl formed dough in to fry till barely brown over sluggish hearth. Flip over to fry the second facet.

  5. Repeat the method to complete all of the buns. Preheat oven to 190 diploma C.

  6. Switch the bread to a baking sheet. Bake for 8 to 10 minutes so the breads are fully cooked by means of. This helps to create a crispy shell and gentle inside texture.

To assemble the bun

  1. Switch the meat out and finely minced. In case you like, you’ll be able to add chopped coriander and cumin powder.

  2. Reduce 2/3 of the bun from the center. Lay minced pork and different elements inside the bun.

Recipe Notes

Because it takes very long time to make the braised pork, I made a big batch this time. The braised pork is not going to be used one time. You’ll be able to re-heat it and or serving it straight as a dish or with steamed rice or noodles. 

Vitamin Information

Chinese language Hamburger-Pork Stomach Buns

Quantity Per Serving

Energy 482
Energy from Fats 225

% Every day Worth*

Fats 25g38%

Saturated Fats 10g63%

Ldl cholesterol 29mg10%

Sodium 1741mg76%

Potassium 185mg5%

Carbohydrates 55g18%

Fiber 2g8%

Sugar 20g22%

Protein 10g20%

Vitamin A 26IU1%

Vitamin C 1mg1%

Calcium 36mg4%

Iron 3mg17%

* % Every day Values are based mostly on a 2000 calorie weight loss program.

Rou Jia Mo, Chinese hamburger|ChinaSichuanfood.com
Chines Cooking