Rougamo | Crispy Crust And Extra Tender Meat | Braised Pork Belly | Bai Ji Buns | How To Make Caramel Colour| 肉夹馍
Rougamo with Braised Pork Belly is one of the local specialty snacks in Shaanxi Province. In the last episode, I shared how to make the buns of Rougamo: Bai Ji Buns. In this episode, I made the braised pork belly, the meat in the Rougamo. The secret of making bright red coloured pork lies in the use of caramel colour. The key point of making caramel colour at home is to judge the timing of adding the warm water by the change of sugar color and bubbles. With the caramel colour, making the braised pork belly is very simple.
In the video, I made three slices of Braised Pork Belly, and one slice can be enough for 6 Bai Ji Buns. The Braised Pork Belly is not only for the stuffing of Rougamo, but also flavourful when cooked with noodles or served with rice.
The reason is very simple, the fresh bun is the best. When we make Rougamo at home, it is best to make the Braised Pork Belly first, and then make the Bai Ji Buns.
How to make Bai Ji Buns (The buns for Rougamo)
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[Braised Pork Belly Recipe]
Pork Belly 1.4kg
Chicken Broth 1kg
Spices Bag 1 Pack (See The Details Below)
Caramel Colour 170g (See The Details Below)
Chinese Long Green Onion 100g
Ginger 55g
Huadiao Cooking Wine 70g
Soy Sauce 60g
Brown Sugar 30g
Sea Salt 20g
Dark Soy Sauce 30g
[Spices Bag Recipe]
Star Anise 3g (2)
Fennel Seeds 2g (1 Tsp)
Bay Leaves 1g (6 Leaves)
Cinnamon Stick 2g (¼ Of One Whole Stick)
Black Cardamom 2g (1个)
Sichuan Peppercorn 2g (1 Tsp)
Dried Red Chili 2g (4)
Liquorice Root 1g (One Small Piece)
Clove 0.5g (5)
Angelica Root 2g (One Small Piece)
Nutmeg 2g (Half)
[Caramel Colour Recipe]
Oil 30g
Rock Sugar 70g
Warm Water 80g
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