Shaanxi Rou Jia Mo Chinese Burger Recipe (肉夹馍)
128.5 هزار بار بازدید -
6 سال پیش
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Rou Jia Mo is known as Chinese Hamburger, it is one of my favorite Chinese street food. It tastes amazing. The meat is juicy, soft, and flavorful. The bread is not so soft but it is full of flavors.
🥢 RECIPE - Note: The product links below are affiliate links. I earn a commission if you purchase an item.
Ingredients For The La Zhi Rou Filling (Enough To Make 12 Hamburgers)
- 1.3 pounds of pork shoulder
- 1 tsp of oil
- 2 tsp of sugar
- 1 piece of cinnamon
- 1/2 tsp of cloves
- 1 tsp of fennel seed
- Few slices of ginger
- 1 tsp of black peppercorn
- 2 tsp of Gan Cao (It is also known as Licorice Root, Radix Glycyrrhizae. Can be switched w/ sugar cane)
- 3 cloves of garlic
- 3 pieces of star anise
- 3 pieces of aged tangerine peel [Product Link - https://curatedkitchenware.com/produc...]
- 1 tsp of Sichuan peppercorn
- 2 tbsp of Chinese cooking wine
- 2 tsp of dark soy sauce
- Few stalks of big scallion
- salt to taste (I used 2 tsp in the video)
- Enough water to simmer the pork (I used 5 cups of water in the video)
Ingredients for the Bai Ji MO [白吉馍 ] white bread Bun (Enough To Make 6 bread bun)
- 2 tsp of dried yeast
- 2 cups + 2 tbsp of all-purpose flour (300 grams)
- 1/2 cups + 1 tbsp of warm water
- 1/4 tsp of baked baking soda
*Instruction*
- Cut the pork into a few big chunks. Put them in a pot with cold water. Bring to a boil. Then take the meat out and discard the water.
- In a clean pot, add 1 tsp of vegetable oil and 2 tsp of sugar. Stir over low heat until it caramelized. Remove from the stove and let it cool. Add some warm water to it. Stir to dissolve the caramel.
- Add the pork along with1 a piece of cinnamon, 1 tsp of fennel seed, 1/2 tsp of cloves, 1 tsp of black peppercorn, 1 tsp of Sichuan peppercorn, 2 tsp of Gan Cao, 3 pieces of star anise, 2 pieces of orange peel, 3 cloves of garlic, Few slices of ginger, 2 tbsp of Chinese cooking wine, 2 tsp of dark soy sauce, some white part of scallion.
- Add more water to cover the pork. Bring this to a boil. Taste and add salt to adjust the flavor. Simmer on low hear for 3 hours. If the water evaporates too much, the broth will taste a bit salty. Add more water if needed.
- While that is cooking, we can make the white bread bun which we call it Bai Ji mo. In the stander mixing bowl, add 2 cups plus 2 tbsp of all-purpose flour, 1/4 tsp of baked baking soda. Mix 2 tsp of dried yeast with 1/2 cups and 1 tbsp of warm water. Slowly pour the yeast water into the mixing bowl. Use the paddle to mix it on low speed for a minute or 2. Then switch it to the hook attachment. Knead the dough on low speed for 5-8 minutes.
- Take the dough out and knead it until smooth. Let this proof for 20 minutes at room temperature. Divide the dough into 6 pieces. Take one piece of the dough. Roll it into a strip. Then flatten it by rolling pin. Roll it up from one side. Let it stand up. Flatten it with your hand. Roll this into a thick round piece. The size is about 11-12 cm across.
- Put this in a frying pan. Use low heat to toast it. Make sure you leave some space between each Mo bread because they will still get a little bigger as it heats up. When you heat the first side, you can cover the lid so it will cook the inside fast. 4 or 5 minutes later, give it a little peek. If you see it has that slightly yellow color, you can flip it over and cook the other side. When you cook the other side, don’t cover the lid or else you will ruin the crispiness. When both sides are golden, you can take it out.
- The meat should be super tender by now. Chop the meat and at the same time, keep adding the brine until you cannot add any more. This is the secret that your hamburger will be extremely juicy.
- Take one piece of that mo bread. Cut it open. Stop the knife when you reach half of it. Use the tip of the knife and cut the inside open to create a pocket. Stuff the meat into the bread. Make sure you add another spoon of that flavorful brine so the bread can soak it up and become very tasty. I also like to chop some cilantro and scallion. Mix it into the meat. Add a tsp of chili sauce. It tastes super delicious.
Enjoy your meal!
🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - https://www.curatedkitchenware.com
❤️ SUPPORT THE CHANNEL - Patreon: soupeduprecipes
🥢 PRINTABLE RECIPE - https://soupeduprecipes.com/chinese-h...
Rou Jia Mo is known as Chinese Hamburger, it is one of my favorite Chinese street food. It tastes amazing. The meat is juicy, soft, and flavorful. The bread is not so soft but it is full of flavors.
🥢 RECIPE - Note: The product links below are affiliate links. I earn a commission if you purchase an item.
Ingredients For The La Zhi Rou Filling (Enough To Make 12 Hamburgers)
- 1.3 pounds of pork shoulder
- 1 tsp of oil
- 2 tsp of sugar
- 1 piece of cinnamon
- 1/2 tsp of cloves
- 1 tsp of fennel seed
- Few slices of ginger
- 1 tsp of black peppercorn
- 2 tsp of Gan Cao (It is also known as Licorice Root, Radix Glycyrrhizae. Can be switched w/ sugar cane)
- 3 cloves of garlic
- 3 pieces of star anise
- 3 pieces of aged tangerine peel [Product Link - https://curatedkitchenware.com/produc...]
- 1 tsp of Sichuan peppercorn
- 2 tbsp of Chinese cooking wine
- 2 tsp of dark soy sauce
- Few stalks of big scallion
- salt to taste (I used 2 tsp in the video)
- Enough water to simmer the pork (I used 5 cups of water in the video)
Ingredients for the Bai Ji MO [白吉馍 ] white bread Bun (Enough To Make 6 bread bun)
- 2 tsp of dried yeast
- 2 cups + 2 tbsp of all-purpose flour (300 grams)
- 1/2 cups + 1 tbsp of warm water
- 1/4 tsp of baked baking soda
*Instruction*
- Cut the pork into a few big chunks. Put them in a pot with cold water. Bring to a boil. Then take the meat out and discard the water.
- In a clean pot, add 1 tsp of vegetable oil and 2 tsp of sugar. Stir over low heat until it caramelized. Remove from the stove and let it cool. Add some warm water to it. Stir to dissolve the caramel.
- Add the pork along with1 a piece of cinnamon, 1 tsp of fennel seed, 1/2 tsp of cloves, 1 tsp of black peppercorn, 1 tsp of Sichuan peppercorn, 2 tsp of Gan Cao, 3 pieces of star anise, 2 pieces of orange peel, 3 cloves of garlic, Few slices of ginger, 2 tbsp of Chinese cooking wine, 2 tsp of dark soy sauce, some white part of scallion.
- Add more water to cover the pork. Bring this to a boil. Taste and add salt to adjust the flavor. Simmer on low hear for 3 hours. If the water evaporates too much, the broth will taste a bit salty. Add more water if needed.
- While that is cooking, we can make the white bread bun which we call it Bai Ji mo. In the stander mixing bowl, add 2 cups plus 2 tbsp of all-purpose flour, 1/4 tsp of baked baking soda. Mix 2 tsp of dried yeast with 1/2 cups and 1 tbsp of warm water. Slowly pour the yeast water into the mixing bowl. Use the paddle to mix it on low speed for a minute or 2. Then switch it to the hook attachment. Knead the dough on low speed for 5-8 minutes.
- Take the dough out and knead it until smooth. Let this proof for 20 minutes at room temperature. Divide the dough into 6 pieces. Take one piece of the dough. Roll it into a strip. Then flatten it by rolling pin. Roll it up from one side. Let it stand up. Flatten it with your hand. Roll this into a thick round piece. The size is about 11-12 cm across.
- Put this in a frying pan. Use low heat to toast it. Make sure you leave some space between each Mo bread because they will still get a little bigger as it heats up. When you heat the first side, you can cover the lid so it will cook the inside fast. 4 or 5 minutes later, give it a little peek. If you see it has that slightly yellow color, you can flip it over and cook the other side. When you cook the other side, don’t cover the lid or else you will ruin the crispiness. When both sides are golden, you can take it out.
- The meat should be super tender by now. Chop the meat and at the same time, keep adding the brine until you cannot add any more. This is the secret that your hamburger will be extremely juicy.
- Take one piece of that mo bread. Cut it open. Stop the knife when you reach half of it. Use the tip of the knife and cut the inside open to create a pocket. Stuff the meat into the bread. Make sure you add another spoon of that flavorful brine so the bread can soak it up and become very tasty. I also like to chop some cilantro and scallion. Mix it into the meat. Add a tsp of chili sauce. It tastes super delicious.
Enjoy your meal!
6 سال پیش
در تاریخ 1397/02/12 منتشر شده
است.
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