What is Roujiamo with Wax Sauce? Authentic specialty of Xi'an, Shaanxi: La Juice Rou Jia Mo
Summary:Do you want to know what La Juice Rou Jia Mo is? This article is a detailed introduction to the special product of Xi'an, Shaanxi - La Juice Rou Jia Mo. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on La Juice Rou Jia Mo. The full text takes about 6 minutes to read, mainly including the basic introduction of La Juice Rou Jia Mo and its nutritional value? What are the product characteristics of La Rou Jia Mo? How did the history of La Rou Jia Mo come about? The method of making meat sandwich bread with wax sauce, etc
Basic Introduction to La Juice Rou Jia Mo
La Juice Rou Jia Mo is one of the characteristic snacks of the Han ethnic group in Xi'an, Shaanxi. Rou Jia Mo is the abbreviation of "meat sandwiched in the bread" in ancient Chinese, and its name also originates from ancient Chinese, which means "meat is sandwiched in the bread".
. Roujiamo originated from the ancient city of Xi'an and has a history of two thousand years. La Zha Roujiamo is made from La Zha Rou and Bai Ji Mo. Roujiamo combined with braised meat and Baijimo, complement each other and bring their respective flavors to the extreme. Steamed bread and crispy meat, with an endless aftertaste. Wax sauce meat has a long history, is well-known both domestically and internationally, and is deeply loved by people. The long history of Roujiamo has won a good reputation. La Rou Jia Mo and its related food series have won the favor of several generations of customers, with an uncountable consumer base
What is the nutritional value of meat sandwich with wax sauce
La Rou Jia Mo is both fast and nutritious, providing the body with six essential nutrients: protein, fat, carbohydrates, vitamins, inorganic salts, and water. A balanced diet requires not only nutrient balance, but also acid-base balance
What are the product characteristics of La Rou Jia Mo with sauce
When the meat with wax sauce is sandwiched in a hot bun, all the wax sauce in the meat is immersed into the bun flesh. The bun flesh is saturated with wax sauce and a small amount of wax sauce overflows from the crispy bun skin cracking. You can taste it when you come down. When eating braised Roujiamo, you should take a bite while it's hot. The crispy skin, soft flesh, fragrant meat, and pure juice of the braised Roujiamo are all within words
How did the history of La Rou Jia Mo come about
The name "Roujiamo" originates from ancient Chinese and is a type of object preposition, meaning "meat sandwiched in the bread". When outsiders hear about Roujiamo for the first time, they all think it's a clich é. How can meat be used to make Roujiamo? This is related to ancient Chinese, Roujiamo, which actually means' meat sandwiched in bread '. The common people don't need to talk about it in a verbose way. In addition, Xi'an is known for its urgent and straightforward nature, omitting the word "yu" and calling it "bento" is like eating noodles without chewing. In the past, people called "roujiamo" "bread with meat", which sounded like "no meat" or "no meat" in dialect. What should we do without meat? Just in a hurry, it was called 'Roujiamo', which sounded much better
Method of making braised pork sandwich
Main ingredients: pork belly with five flower ribs, self expanding flour; Accessories: cooking wine, soy sauce, rock sugar, chili, salt, cinnamon, fragrant leaves, ginger slices, star anise, Sichuan pepper, broth
1. Wash the pork belly and cut it into large pieces, then blanch it and take it out. Cut it into small cubes, or stew it before chopping it up<2. Put the processed diced meat into another pot, add broth, cooking wine, soy sauce, rock sugar, chili, salt, cinnamon, fragrant leaves, ginger slices, star anise, Sichuan peppercorns, bring to a boil over high heat, reduce heat to low, and simmer slowly. If there is no time, 2 hours should also be guaranteed. Salt is best added after cooking, and finally stew until the soup is about dry
3. When stewing pork belly, don't forget to mix the dough well to allow time for the dough to ferment. Mix the self baking powder with an appropriate amount of warm water, cover it with a lid, or attach plastic wrap, and let it ferment on one side until the dough doubles in size. If there is no self baking powder, yeast flowers need to be bloomed with warm water, and then mixed with flour to form a dough. After the dough is fermented, place it on a cutting board, knead it until smooth, divide the dough into several small portions, knead each portion round, and roll it into a round cake
5. Heat up a flat bottomed pan without adding oil. Place the rolled round cakes in order and cook them over low heat. Be careful when frying and don't forget to flip them over. The frying time can be slightly longer, preferably until the outside is crispy and the inside is soft. You can also just fry it until it's half cooked and then bake it in the oven. To save time, we can skip the baking step and directly use fire to cook it
6. Because the meat was already chopped at the beginning, it can now be eaten directly in the bread. If it is a large piece of meat stewed, it needs to be chopped and braised at the same time. If you like to eat cilantro, you can also add chopped cilantro