"Recipe" 🥙 Simple method of Shaanxi Roujiamo (authentic + non-authentic mixed-race version) 🥙Shaanxi Roujiamo is composed of Baiji film and bacon meat 🥙The sauce is thick, the meat is soft and tender but not greasy, and with the crispy outside and soft inside of the pak ji film, one bite is delicious enough to fly 🥙The authentic Baiji film is really troublesome, and it has to be smashed with the old noodles... I just follow the cat and draw the tiger. In the past, my mother used to make a simple version for me for breakfast, and it tasted just as good! 🥙Ingredients 200g warm water + 6g yeast + 400g flour Appropriate amount of braised pork (Anyway, it’s an unorthodox method. Roujiao can add everything 🤣🤣🤣 such as fried eggs, green peppers or lettuce🙈🙈) 🥙 Steps 1. Dissolve the yeast in warm water, pour it into the flour, and stir while pouring 2. Knead into a ball, ferment at room temperature for 2 hours, and need to be refrigerated overnight 3. Take out the dough, knead it smoothly, then roll it into a long strip and cut it into 10 equal pieces (Picture 2) 4. Press flat and roll out into an oval (Picture 3) 5. Fold in half (Picture 4) 6. Roll into a roll (Picture 5) 7. Cover with plastic wrap and let it rest for 15 minutes (Picture 6) 8. Take out a roll and press it flat (Pictures 7, 8) 9. Heat the frying pan over medium heat, put in the Baiji film, cover with the lid, 5 or 6 minutes on each side, and the pattern will be ready. 10. Cut the cake, add chopped marinated pork, and then pour a little marinade to taste better. 🥙The dough is very hard, it is normal to not knead it before the dough rises 🥙It is normal that the cake won't rise very high when it is baked! It is wrong to send it into a big loaf 🤣🤣 🥙 Don't refuel the pancakes! ! ! # 复刻妈妈的拿手菜 ## 亚米厨房 #