Method for making Kung Pao Chicken Chinese hamburgers

Abstract

The invention relates to a method for making kung pao chicken diced meat sandwiches, comprising the following steps: making baiji buns, selecting and processing sauces for side dishes, marinating kung pao chicken as the main ingredient, and making the main ingredients and side dishes The finished product is made by wrapping and shaping the sauce and Roujiamo. The invention has the characteristics of beautiful appearance, strong salty and spicy taste, sweet and sour taste, balanced nutrition and other characteristics, and has unique flavor. The invention has the advantages of simple production process, wide selection range of ingredients, easy control of operating conditions, and is suitable for batch production.

Description

technical field

[0001] The invention relates to the field of characteristic staple food processing, in particular to a method for preparing meat buns with sauce. Background technique

[0002] Roujiamo: (Chinese hamburger) is the abbreviation of the ancient Chinese "meat sandwiched in the bun", one of the special foods of the Han nationality in Shaanxi Province, China. Roujiamo is actually a wonderful combination of two foods: cured meat and Baijimo. Roujiamo is combined with cured meat and Baijimo as a whole, complementing each other, and bringing their respective flavors to the extreme. It has the reputation of Chinese hamburger, famous both at home and abroad, and is deeply loved by people. The appearance of the steamed bun is burnt yellow, the stripes are clear, the inside is layered, the cake body is swollen, the skin is crispy and tender, and the fire is perfect. But not greasy, endless aftertaste. Roujiamo is carefully formulated with a variety of seasonings. With m...

Examples

Embodiment 1

[0036] A. Making Baijimo

[0037] a. Put 250 grams of flour, 2 grams of dry yeast, 5 grams of baking powder, and 5 grams of edible alkali into a container, mix and mix evenly; pour 130 grams of warm water at 40 degrees Celsius, 30 grams of peanut oil and stir into snowflake-like flour flocs. Knead the stirred flour evenly to form a dough, seal the container tightly with plastic wrap, and leave it to ferment for 10 minutes.

[0038] b. Take the fermented dough and knead it evenly, divide it into 2 grams, flatten each portion slightly and roll it into strips. Roll up the dough from the top to form a cylinder, then place the cylinder vertically on the chopping board, and press the cylinder into a round cake with a grinding tool. Roll the round cake into a shaped round cake with a thickness of 0.8cm and a diameter of 12cm.

[0039] c. Preheat the pan, keep the temperature of the pan at about 60 degrees Celsius, take the round cake cover and bake until the surface of the round ca...

Embodiment 2

[0048] A. Making Baijimo

[0049] a. Put 300 grams of flour, 5 grams of dry yeast, 8 grams of baking powder, and 8 grams of edible alkali into a container, mix and mix evenly; pour 150 grams of warm water at 40 degrees Celsius, and 35 grams of peanut oil and stir into snowflake-like flour flocs. Knead the stirred flour evenly to form a dough, seal the container tightly with plastic wrap, and leave it to ferment for 15 minutes.

[0050] b. Take the fermented dough and knead it evenly, divide it into 5 parts, flatten each part slightly and roll it into strips. Roll up the dough from the top to form a cylinder, then place the cylinder vertically on the chopping board, and press the cylinder into a round cake with a grinding tool. Roll the round cake into a shaped round cake with a thickness of 1cm and a diameter of 15cm.

[0051] c. Preheat the pan, keep the temperature of the pan at 70 degrees Celsius, take the round cake cover and bake until the surface of the round cake slig...

Embodiment 3

[0060] A. Making Baijimo

[0061] a. Put 220 grams of flour, 3 grams of dry yeast, 4 grams of baking powder, and 5 grams of edible alkali into a container, mix and mix evenly; pour 100 grams of warm water at 40 degrees Celsius, 25 grams of peanut oil and stir into snowflake-like flour flocs. Knead the stirred flour evenly to form a dough, seal the container tightly with plastic wrap, and leave it to ferment for 10 minutes.

[0062] b. Take the fermented dough and knead it evenly, divide it into 2 grams, flatten each portion slightly and roll it into strips. Roll up the dough from the top to form a cylinder, then place the cylinder vertically on the chopping board, and press the cylinder into a round cake with a grinding tool. Roll the round cake into a 0.6cm thick and 10cm diameter shaped round cake.

[0063] c. Preheat the pan, keep the temperature of the pan at about 60 degrees Celsius, take the round cake cover and bake until the surface of the round cake slightly expands...

technical field

[0001] The invention relates to the field of characteristic staple food processing, in particular to a method for preparing meat buns with sauce. Background technique

[0002] Roujiamo: (Chinese hamburger) is the abbreviation of the ancient Chinese "meat sandwiched in the bun", one of the special foods of the Han nationality in Shaanxi Province, China. Roujiamo is actually a wonderful combination of two foods: cured meat and Baijimo. Roujiamo is combined with cured meat and Baijimo as a whole, complementing each other, and bringing their respective flavors to the extreme. It has the reputation of Chinese hamburger, famous both at home and abroad, and is deeply loved by people. The appearance of the steamed bun is burnt yellow, the stripes are clear, the inside is layered, the cake body is swollen, the skin is crispy and tender, and the fire is perfect. But not greasy, endless aftertaste. Roujiamo is carefully formulated with a variety of seasonings. With m...

Examples

Embodiment 1

[0036] A. Making Baijimo

[0037] a. Put 250 grams of flour, 2 grams of dry yeast, 5 grams of baking powder, and 5 grams of edible alkali into a container, mix and mix evenly; pour 130 grams of warm water at 40 degrees Celsius, 30 grams of peanut oil and stir into snowflake-like flour flocs. Knead the stirred flour evenly to form a dough, seal the container tightly with plastic wrap, and leave it to ferment for 10 minutes.

[0038] b. Take the fermented dough and knead it evenly, divide it into 2 grams, flatten each portion slightly and roll it into strips. Roll up the dough from the top to form a cylinder, then place the cylinder vertically on the chopping board, and press the cylinder into a round cake with a grinding tool. Roll the round cake into a shaped round cake with a thickness of 0.8cm and a diameter of 12cm.

[0039] c. Preheat the pan, keep the temperature of the pan at about 60 degrees Celsius, take the round cake cover and bake until the surface of the round ca...

Embodiment 2

[0048] A. Making Baijimo

[0049] a. Put 300 grams of flour, 5 grams of dry yeast, 8 grams of baking powder, and 8 grams of edible alkali into a container, mix and mix evenly; pour 150 grams of warm water at 40 degrees Celsius, and 35 grams of peanut oil and stir into snowflake-like flour flocs. Knead the stirred flour evenly to form a dough, seal the container tightly with plastic wrap, and leave it to ferment for 15 minutes.

[0050] b. Take the fermented dough and knead it evenly, divide it into 5 parts, flatten each part slightly and roll it into strips. Roll up the dough from the top to form a cylinder, then place the cylinder vertically on the chopping board, and press the cylinder into a round cake with a grinding tool. Roll the round cake into a shaped round cake with a thickness of 1cm and a diameter of 15cm.

[0051] c. Preheat the pan, keep the temperature of the pan at 70 degrees Celsius, take the round cake cover and bake until the surface of the round cake slig...

Embodiment 3

[0060] A. Making Baijimo

[0061] a. Put 220 grams of flour, 3 grams of dry yeast, 4 grams of baking powder, and 5 grams of edible alkali into a container, mix and mix evenly; pour 100 grams of warm water at 40 degrees Celsius, 25 grams of peanut oil and stir into snowflake-like flour flocs. Knead the stirred flour evenly to form a dough, seal the container tightly with plastic wrap, and leave it to ferment for 10 minutes.

[0062] b. Take the fermented dough and knead it evenly, divide it into 2 grams, flatten each portion slightly and roll it into strips. Roll up the dough from the top to form a cylinder, then place the cylinder vertically on the chopping board, and press the cylinder into a round cake with a grinding tool. Roll the round cake into a 0.6cm thick and 10cm diameter shaped round cake.

[0063] c. Preheat the pan, keep the temperature of the pan at about 60 degrees Celsius, take the round cake cover and bake until the surface of the round cake slightly expands...