How to cook Chinese hamburger with sesame seed cake

10 kg of ribs are soaked in cold water, scraped clean, drained and cut into strips, weighing about 1 kg; Scrape 5 Jin of pork belly with skin, change the same knife into strips, and then wash it with blood for later use.

Bacon-fire makes it fishy, small fire makes it fragrant and small fire makes it delicious.

The core of Chinese hamburger is bacon, so it is particularly important to control the temperature when curing bacon. First of all, we must open a big fire to quickly force out the fishy smell inside the ribs; After the soup is boiled, turn to low heat, keep the noodle soup "slightly boiling and not turning flowers" for two hours, and cook all the ribs; Finally, simmer for three hours with low fire, so that all the oil in the meat can be separated out and blended into the bacon, so that the strong aroma in the soup can "drill" back into the meat, and the bacon will be fragrant but not greasy. The longer this wax juice is used, the more fragrant it will be.

Braised pork

1, broth 100 kg, pour into the soup bucket and boil, skim off the floating foam. Put pork belly skin and pork ribs in a bucket, add 80g of sugar color, then add 2000g of soy sauce, 600g of salt, 500g of cooking wine, 500g of onion, 200g of ginger, 50g of spice spoon (available in a treasure), and put them into a container filled with Chinese medicinal materials (fennel, Amomum villosum, galangal, cinnamon, cinnamon, cinnamon, cinnamon, cinnamon, cinnamon and cinnamon).

2. Spread a bamboo grate on it, and press a stone on it, so that the meat can be completely immersed in the soup. After the fire is boiled, turn to low heat, keep the noodle soup slightly boiling for 2 hours, and then turn to low heat to continue cooking for 3 hours.

3. Remove the bone while it is hot, put the pork belly skin up, and put the pork ribs in a stainless steel tray.

Production key:

1. The meat cooked in the first pot of bacon sauce is not fragrant enough. After being used for more than ten times, the oil and flavor in pork can be gradually dissolved into bacon sauce. At this time, the meat can be marinated to achieve the product effect of fragrance but not greasy and fat but not greasy.

2. There are three points to pay attention to when preserving wax juice: First, the wax juice should be boiled every day, and raw water cannot be seen, otherwise it is easy to sour and deteriorate; In addition, every time the braised pork is finished, the minced meat and fine slag should be cleaned up; Thirdly, the preserved fruit juice can be stored in the cold storage at-10℃.

Making a Baiji steamed bun blank:

1, put 4000 grams of medium gluten flour into a basin, add 2000 grams of warm water at 30℃ and stir evenly to form a batter, tear 50 grams of old dough (also called "dough head" and "starter") into the basin, then slowly add 500 grams of cold water (adding cold water can make the dough more compact), and knead evenly to form a dough with smooth surface, at room temperature.

2. Knead the mixed dough into a long tube, divide it into dosage forms weighing about 75g each, roll the dosage forms into long pieces with thin ends and thick ends, flatten them with a rolling pin, brush a layer of wax soy sauce on the surface (this product smells like pork), and roll them into flower rolls from the thin ends with the bottom closed.

3. Rapidly pat the front and back of the flower roll dough on the chopping board twice, gently press it into a cake shape by hand, and then press it into a round green body with a rolling pin with a diameter of 10 cm.

4. Hold the green body with your hands, bend your hands to the middle at four o'clock, make the round cake into a bowl, and gently press a small nest at the bottom of the "small bowl".

Production key

1, you only need to add a small amount of dead noodles to make Baiji steamed buns. If you use all dead noodles, the taste of steamed stuffed bun will be "dead"; If dough is used, steamed bread will bulge when heated during baking, which will affect its use.

2. The thickness of the two ends of the flaky dough is different, and the striped "tiger back" can only appear after being pressed into cakes; Put the thick tail at the bottom, and there will be obvious marks on the edge of the rolled round cake. After burning, cut the meat along this mark, which is easier to operate.

3, the flower roll dough is beaten on the chopping board, which can make the dough soft and the inside is soft after baking.

4. Make the bread into a bowl, and then pinch a small nest at the bottom of the bowl. The purpose of this move is to form a "chrysanthemum heart".

Pyrolysis:

Bake on low heat 12 minutes without oil.

In the old days, cakes were baked in an iron pan, paying attention to slow baking and charcoal heating. Now when hotels introduce them, they all use electric frying pans instead of iron frying pans. When baking the cake, you should still pay attention to low heat, without adding a drop of oil, and the baking time is 12 minutes.

Pyrolysis process:

1. First preheat the electric baking pan to180℃ for 3-4 minutes, then put the green "bowl bottom" down on the electric baking pan and turn it over after about 2 minutes. At this time, a pale yellow "small steel ring" has appeared on the "bottom of the bowl" 2. Flatten the bulging part and bake for 5 minutes until the edge of Baiji steamed bread is light yellow. 3. After taking out, bake the baked steamed bread in the oven with bottom fire and top fire at 200℃ for 5 minutes until it becomes crisp. The two sides of the baked Baiji steamed bun are slightly raised, and a "small steel ring" is covered on the "big steel ring".

Production key:

The electric baking pan has no oil, so it must be burned slowly with a small fire to achieve a crispy and soft taste. Cut the bacon into pieces and eat it in a steamed bun cut with a knife.