Donkey meat was added to the fire. Donkey meat is marinated with various spices prepared by a unique secret recipe, and food such as donkey intestines can also be added. Pork, green pepper, etc. Add them to the meat buns, and the useful bacon is the meat cooked with wax sauce.
Second, the difference between cakes
The fire of donkey meat fire is sesame seed cake, which has different shapes according to different regions. The common donkey meat fire in Baoding is round, and the donkey meat fire in Hejian is rectangular. The cake of Chinese hamburger is called Baiji steamed bun, and the dough blank is bowl-shaped. When steaming steamed bread, the bowl bottom of the bowl-shaped dough blank is facing down, which is convenient for cooking.
1. The picture of Chinese hamburger is as follows:
2. The picture of donkey meat burning is as follows:
Third, the birthplace is different.
Donkey fire is a traditional snack in Hebei Province, which is widely spread in the Central Plains of Hebei Province. Chinese hamburger is a famous snack in Xi. In Shaanxi, there are common Chinese buns (with Baiji buns), minced meat buns (minced meat with vinegar) in Baoji and Tongguan buns in Tongguan.
Extended data
Eat donkey meat
Donkey meat is a nutritious food with high protein and low fat. Contains animal glue and other nutrients, which can regulate the body well.
Donkey meat tastes sweet and cool, and has the functions of invigorating qi and nourishing blood, nourishing yin and strengthening yang, calming the nerves and calming the mind. The efficacy of donkey meat in relieving annoyance. Treat the strain of distant times. Boiled juice and hollow drink can cure hemorrhoids and attract insects. Donkey kidney, sweet and warm, benefits kidney yang, tendons and bones.
However, pregnant women, people with spleen and stomach deficiency, chronic enteritis and diarrhea should not eat donkey meat.
Reference source:
-China Hamburg.
Reference source:
Huoshao donkey meat
Reference source:
-Donkey meat
How to make Chinese hamburger? The better the stew, the more addictive it is. How to make the children full of praise after eating it? How to make Chinese hamburger? The better the stew, the more addictive it is. How to make the children full of praise after eating it?
Some friends may think it's too much trouble to make Chinese buns, and they have to stew meat to make cakes. How long will it take? It took an hour and a half to cook yesterday, stewed more than a catty of pork belly and branded seven steamed buns. This time is the same as the time we usually bake toast and chicken legs. How to arrange the length of time reasonably in actual production, and what are the production tips? Here are ways to share them with you:
The fragrant but not greasy Chinese hamburger food is prepared in advance: pork belly 600g, sliced onion and ginger, proper amount of star anise, pepper, galangal, cinnamon, Amomum villosum, nutmeg spiced powder, black pepper, a small amount of vegetable oil, rice wine, soy sauce, rock sugar, vinegar, salt, ordinary flour 300g, yeast, warm water, proper amount of green peppers, and Lai Xiang No.1 primary school.
first step
In order to save time, we can fully rely on various intelligent kitchen appliances, such as automatic bread maker, electric oven for flour fermentation, electric pressure cooker for stew, etc., so that the preparation time will not be affected regardless of room temperature and humidity.
Second step
300 grams of wheat flour, 3 grams of baking powder, and a proper amount of warm water (about 40 degrees) are mixed. After the wheat flour is flocculent, it is poured into an automatic bread machine, and the batter is selected for kneading 15 minutes.
Third step
The kneaded batter should be mellow first. Cover the fresh-keeping bag here and put it in a warm place. If the indoor temperature is low, put it in the electric oven, select the alcohol level and set it to 38 degrees. I made it gradually after 1 1 in the afternoon. When the room is 22 degrees, alcohol will be released at room temperature, which takes one hour.
Fourth step
One hour of dough fermentation is enough time for stewing meat and preparing hot pot side dishes in advance. Slice 600 grams of pork belly up and down and boil it in cold water to remove blood foam. Cook the meat steamed stuffed bun naturally has delicious skin and meat, but I still remember to clean up the pig hair. I bought this the other day, and the vendor stripped the skin and meat. I have to wash it immediately.
Step five
It is also basic to prepare star anise, pepper, cinnamon and galangal in advance. If you have Amomum villosum and nutmeg, put some into it, and then cut appropriate ginger slices with onion for later use. Spiced powder and white pepper are also essential to make meat more mellow.
Put a proper amount of vegetable oil into the wok, keep the fire at medium heat, add the old rock sugar, stir-fry until it melts and turns brown, then add the meat and stir-fry quickly. Then pour in onion ginger slices and spices, and then take out a spoonful of allspice powder and a small amount of black pepper. Stir-fry a spoonful of soy sauce and a spoonful of old secondment seasoning.
Step 6
Put warm water in the pot, pour a little rice vinegar, taste the juice after boiling, and consider adding salt as appropriate. Then pour all the food into the electric pressure cooker and choose to stew for 25 minutes. Stew the meat, the batter is still mellow, then wash two green peppers and a handful of Lai Xiang, and cut into strips for later use.
Step 7
After the flour is fermented, knead it out of the tube. Divide into 70g small steamed bread skins, and knead them for 10min to make the batter softer. The following friends can see the making steps of Baiji buns from the jigsaw puzzle. First roll them into olive shapes, make them as long as possible, fold them up and roll them, then stand the rolls upright and put the edges of the rolled noodles at the bottom of the rolls.
Roll the dough flat and roll it into a round cake. Cover the fresh-keeping bag and let it stand 15 minutes. Just wake up for a little while, and the steamed bread is crispy and soft after being branded.
How to make buns with meat inside;
1, cut the front shoulder meat into large pieces and soak in water;
2, beer, soft candy, onion, ginger, bread, rock sugar;
3, the meat with good sauce is refrigerated and degreased, and can be taken away;
4. Mix the dough, roll it into strips and roll it up;
5. Roll up the dough, flatten it and roll it into a cake;
6. Bake in a bowl, put it in a plate and put it in a baking tray;
7. Bake at190 degree for 10 minute, take out, cool to room temperature, and put away;
8. Take as much meat as you eat, pour in the old soup and heat it in the microwave oven;
9. Take a proper amount of pepper and coriander and chop them up;
10, heat the steamed bread, and put the chopped sauce meat and pepper into the steamed bread. This delicious Chinese hamburger is ready.
Tips for making Chinese hamburger;
1, the authentic meat buns are just meat and soup, without peppers and parsley.
2. The surface of Baiji steamed bread is semi-cooked, and it must not be twice as big as steamed bread, so that the cake will bulge when baked, and it will not be as crispy outside and soft inside as the semi-cooked noodles;
3. When mixing noodles, you must use edible alkali. The Baiji steamed bread made has the aroma of alkaline noodles and is very delicious. Put some cooking oil in the dough when kneading. The skin is more brittle, the inside is softer, and it will not be hard when it is cold.
4. It's best to soak the pork in cold water first, so as to remove the congestion inside, and the cooked meat will not smell;
5. When baking pancakes, you must use a small fire, and you must cover the lid, so that the baked cakes will be crisp and tender;
6. Be sure to open a little when you open the bun, so that you can spread more meat and the shape of the meat folder is good;
7. It is best to use warm water for dough, which will speed up fermentation, but the temperature is best not to be hot. If the water temperature is too high, the yeast will die, making the dough unable to ferment; In order to save time, you can put water in the steamer, turn off the fire and put the steaming curtain, then put the dough in the basin, put the lid on the steaming curtain, and the noodles will ferment quickly.