Learn how to make Baijimo

Baiji Mo is a kind of pasta that is very filling, has a delicious taste and is rich in nutrition. The most famous way to cook it is to add bacon juice to make the famous Shaanxi snack - Roujiamo. Although Baiji Mo tastes delicious, it is not so easy to make. There are many things to pay attention to in the process of making Baiji Mo. Below I will introduce you to the relevant knowledge about Baiji Mo in detail!

1. Introduction to Baiji Mo

Baiji Mo is a kind of food. The dough for ordinary sesame cakes is in the shape of a pancake, while the dough for Baiji Mo is in the shape of a bowl. When baking the mo, the bottom of the bowl-shaped dough is facing downwards, so the color of the baked mo is very beautiful.

The white edge of the baked Baiji steamed bun has no fire color, but there is a faint fire color line on the inside. The fire color line forms a very neat circle, and there is a pattern naturally formed by the fire color inside the circle, which is very beautiful.

The Baiji steamed bun just out of the pot not only has a crispy and crispy crust, but also a soft and delicious filling. At first glance, its shape and pattern look like a Han Dynasty tile. The areas of Baiji steamed bun that are not burnt have no other colors and are as white as jade.

The main way to eat Baiji steamed bun is to put cured meat in it to make the famous Shaanxi dish Roujiamo. Baiji steamed bun is the main raw material for making Roujiamo.

2. Production Method

Put the elbow into boiling water to remove the blood foam, then remove it from the water, rinse it with cold water and set aside. Use tea bags to wrap the peppercorns, star anise, bay leaves, cardamom, scallion segments and ginger slices separately.

In another pot, put the clean pork elbow and tea bag, add cold water to just cover the pork elbow, add salt, sugar, soy sauce and chicken essence, bring to a boil over high heat, then put it into a stew pot and cook overnight. The skin will be crispy and the meat will be tender, and the soup will be rich on the next day.

Knead flour, warm water, yeast powder, sugar and salad oil together into dough and place it in a warm place to ferment until it is twice as large as the original dough.

Knead the fermented dough to release the air and knead it into the original size, then cut it into small pieces. Pinch each piece into a long strip, roll it into a sheet, roll it into a cylinder, flatten it, and roll it into a small round cake. Let it sit for 20 minutes.

Put a frying pan on low heat without adding oil. Put in the dough that has been set aside, cover with a lid and simmer until the dough puffs up, turning it over constantly until both sides turn browned and then take it out.

Take out part of the stewed elbow, including the skin and meat, chop it into minced meat, and add some soup in appropriate amount.

Add some chopped green pepper to the chopped meat so that the taste won’t be so greasy.

Cut the baked bread in half, put in the chopped meat, and you can enjoy the Baiji Mo with relish!

3. How to eat

The main way to eat Baiji steamed bun is to put cured meat in it to make the famous Shaanxi dish Roujiamo. Baiji steamed bun is the main raw material for making Roujiamo. Due to its crispy outside and soft inside texture and unique aroma, it is also a favorite snack of Shaanxi people. It can be eaten directly or sandwiched with other dishes.