Ingredients for marinated meat Pork ribs 1000 grams
Light soy sauce 15 grams Old soy sauce 10 grams
Rock Sugar 30g Salt 10 grams
Sweet noodle sauce 30g Cooking wine or liquor 15 grams
Vinegar 5 grams Onions, ginger and garlic Appropriate amount
Oil 30g Stew spices As you like
Ingredients for Bai Ji Mo All-purpose flour 1000 grams
Warm water 500g White sugar 10 grams
Yeast powder 4 grams Aluminum-free baking powder 4 grams
How to make Bai Ji Mo#WHAT TO EAT TODAY# You must eat the white steamed buns for breakfast Illustration of how to do it 1

Step 1

Let’s talk about the spices for stews first. I usually use bay leaves, star anise, peppercorns, angelica dahurica, etc. for stews. Each family has different acceptance of the taste of spices, so I don’t recommend my ingredients, but the main ingredients are Just these kinds of spices (some people don’t know how to add spices to stew, so they can just buy Shisanxiang online. After all, they are for home use and not sold by a century-old store). They can be packed in a spice box in advance for later use. Cut the skin-on pork ribs into 10-15cm square pieces, chop the onion, ginger and garlic and set aside. Pour cold oil into the pot and add rock sugar. Slowly stir-fry the sugar over low heat until it turns into big bubbles, then slowly turn into small bubbles. As soon as it starts to color, put the pork into the pot and stir-fry quickly to soften the meat. Coated with sugar color, you can pour light soy sauce and dark soy sauce into the pot at this time. The purpose is to add color and improve flavor. Pour the fried sugar-colored pork into the rice cooker, add enough water to cover the meat, onion, ginger, garlic, Put the spice box, cooking wine (you can also add white wine if you don’t have cooking wine) and vinegar into a rice cooker or pressure cooker. Use the stew setting of the rice cooker to stew the meat. If you use a pressure cooker to simmer, turn down the heat and simmer for 20 minutes. #WHAT TO EAT TODAY# You must eat white steamed buns for breakfast Illustration of how to do it 2

Step 2

Then take out the meat and set aside #WHAT TO EAT TODAY# You must eat the white steamed buns for breakfast Illustration of how to do it 3

Step 3

Pour the original stew soup into an iron pot, about the amount of two bowls. It doesn't matter if it's a little more or a little less. Pour the sweet noodle sauce into the broth, stir well and bring the broth to a boil over high heat. #WHAT TO EAT TODAY# You must eat white steamed buns for breakfast Illustration of how to do it 4

Step 4

Put the meat into the soup, cover the pot, and reduce the soup over medium-low heat. When the soup becomes thick, the marinated meat is ready. #WhattoeateToday#Illustration of how to make the must-have Bai Ji Mo for breakfast 5

Step 5

Take a small amount of the total amount of warm water and put it together with the yeast. Let the yeast dissolve on its own for 5 minutes without stirring. The warm water is best around 30 degrees. If the temperature is too high, the yeast will be directly scalded to death. Pour the flour and other raw materials into the mixing bowl, then slowly add the self-awakened yeast liquid, and then gradually add the rest of the warm water to form a smooth dough. Cover it with plastic wrap and let it proof for 15 minutes in summer and half of it in winter. Hours, this time depends on the actual temperature. The times I give are reference times, mainly based on the final awakening state. Be sure to remember to use half hair and not full hair. #WHAT TO EAT TODAY# You must eat the white steamed buns for breakfast Illustration of how to do it 6

Step 6

After the dough has risen, divide it into dough balls of 75-100 grams each. I made 75 grams each this time. Knead the dough balls into round shapes and shape them into water droplets. #WhattoeateToday#Illustration of how to make Baiji buns that must be eaten for breakfast 7

Step 7

Use a rolling pin to roll out the drop-shaped upper end. #WHAT TO EAT TODAY# You must eat white steamed buns for breakfast Illustration of how to do it 8

Step 8

Then roll it down from the top #WHAT TO EAT TODAY# You must eat the white steamed buns for breakfast Illustration of how to do it 9

Step 9

Place the rolled dough upright so that you can see the curled edges from the top.#WHAT TO EAT TODAY# You must eat white steamed buns for breakfast Illustration of how to do it 10

Step 10

Press the dough lightly with your hands, and then use a rolling pin to roll the dough into a cake with a diameter of about 10 cm. Since you don’t have a professional rolling pin when making it at home, you can’t roll it into a bowl-shaped crust. This will not affect the taste. #WHAT TO EAT TODAY# You must eat the white steamed buns for breakfast Illustration of how to do it 11

Step 11

After rolling out the pie crust, sear both sides in a pan until the surface turns slightly yellow. #WHAT TO EAT TODAY# You must eat the white steamed buns for breakfast of doingIllustration of method 12

Step 12

Preheat the oven in advance and bake at 170 degrees for 10 minutes. If you like the crust to be crispier, you can increase the baking time appropriately. You can decide this yourself! #WHAT TO EAT TODAY# You must eat the white steamed buns for breakfast Illustration of how to do it 13

Step 13

The baked buns should be eaten while they are hot. You can take a piece of hot marinated meat and chop it into pieces with a knife. #WHAT TO EAT TODAY# You must eat the white steamed buns for breakfast Illustration of how to do it 14

Step 14

Pour a little marinade#WHAT TO EAT TODAY# You must eat the white steamed buns for breakfast Illustration of how to do it 15

Step 15

Then use a thin knife to cut along the edge of the bun, and stuff the chopped meat directly into the cut bun. #WHAT TO EAT TODAY# You must eat the white steamed buns for breakfast Illustration of how to do it 16

Step 16

A Baiji steamed bun with meat is ready. In addition to the meat, I also smeared garlic sauce and added pickled green chilies, which made it even more exciting to eat! Baiji steamed bun cooking techniques

The cooking wine (or white wine) and vinegar used when stewing meat are used to remove the fishy smell, so be sure to add them. Onions, ginger, garlic and spices can be fried together in oil when frying the sugar, so that the aroma will be better stimulated. Baiji steamed buns pay attention to "it's better to wait for meat than steamed buns for meat", which means that the meat is finely chopped, chopped and waited, and the steamed buns are hot and filled with meat as soon as they are out of the oven. In this way, the meat will be fragrant, the steamed buns will be crispy, and the flesh will be soft. , there is no need to add soup, but the mouth is full of oil. This bun is deliciousYou can make it in advance. You don’t need to preheat the oven at 150 degrees the next morning and bake it for 5 minutes. Heat the marinated meat and soup in the pot. The rest can be made according to the latest steamed bun process. The texture will be the same. It’s the same thing that’s made fresh that day! When braised pork, you can peel the hard-boiled eggs and put them into the braised meat soup together. When you eat the steamed buns, add the braised eggs to it. The taste will be better and the texture will be richer. Of course, you can add some more. Vegetables such as lettuce are also acceptable. I am Si Mao and share with you every meal I make for my family every day. If you like my food sharing, don’t forget to share and save my recipes. You are also welcome to follow me. I will continue to share my food preparations with everyone. !