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Emma Makes Rou Jia Mo - Chinese Hamburger!
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- Опубликовано: 11 фев 2021
- It's Flavour Friday and for this week's tutorial Emma is making one of her favourite dishes - Rou jia mo, meaning 'meat sandwich'. With aromatic braised pork belly and handmade Chinese-style sandwich bread dipped in braising stock, this dish is pure comfort food.
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- Emma Makes Rou Jia Mo - Chinese Hamburger! | Flavour Fridays -
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Love how you show how to make food so clearly and you're not flying to finish. . Looking forward to seeing more of your videos.
I totally Love your teaching style, and also some of the background information. I feel like I could totally make this food by following your teaching! Thank You so much!!
There's a mistake in this video that I must point out. In Chinese cooking, whenever you blanch the meat, you always start with cold water and meat in pot before heating everything up. This is because you would want to cold water to soak into the meat, and that would help getting the blood and other odor out from deeper into the meat. If you put a piece of raw meat into boiling water, the surface would immediately get cooked and seal all the bad elements you would want to get rid of inside of the meat instead of getting them out. Some Chinese dishes would even require you to "beat the meat into a container of cold water before blanching just to be even more thorough with the blanching process.
Butchering in most of the orient is also quite different than western. The process is much more delicate in the far east. We'd go much further on things like say getting almost all the blood out, or torching the pork skin to form a thin burnt to charred surface layer and then scraping the charred layer off just to get rid off the pig's skin odor, and a lot of other techniques to deodorize the pork. To an extend like for example, a piece of pork that I buy from a market near my home is pretreated so well, that if I would to just take that piece home and boil it whole with plain water without any flavoring, it would taste kinda sweet without any bad scent.
With that said, blanching the right way is even more important in most English speaking regions of the world.
U get 5/10 in your essay, good job 👍🏼
Emma is fantastic - definitely would like more videos with her!
Plenty more to come! - Lee
@@SchoolofWok you need to get to the point. You don't have to tell us what you're going to do, then do it, then explain to us what you've done. You've turned a 4 minute video into a 20 minute video. Please have more respect for your audience's time. And the result of your bun is frankly the worst I've seen. It's so bizarre you spend so much time touting your heritage but guess what, cooking isn't genetic. The world's best French restaurants are in Tokyo. And the proof is that if cooking were genetic, your results would look better.
I've made rou jia mo due to learning about it from a game. It's really delicious. One good thing however; you don't really need to put the bread in the oven to finish cooking it. For those of us lacking pans that can go into ovens, all you have to do is put a lid on it and lower the heat. It'll still cook just fine.
Good idea! - Lee
what game was it?
@@badpasters Genshin Impact. It's the food item "Mora Meat". Which, amusingly enough, despite being 'commoner food', is Ningguang's favorite food. Ningguang being OBSCENELY wealthy.
I knew it was genshin before you said it@@lyravain6304
You’re an excellent teacher, so clear and concise! I was looking for a Rougamo recipe and stumbled upon your great video. Regardless I enjoyed your cooking lesson to your dish. Mahalo 💯🤙🏽🌊🏝️
Thank you Emma. Thorough and very clear instructions. easy to follow. I will certainly give it a go.
Please do! - Lee
Chienese food was the first cuise I taught myself. Love your cooking and your respect and pride of your cuisine. Just followed and look forward to seeing many more episodes c
Excellent, well described and explained, thank you.
You are welcome! - Lee
@@SchoolofWoknhijo
So much interesting background and explanation there Emma. Great video. Thank you 🙏🏻
Glad you enjoyed it! - Lee
Really great video, I’ve never seen bread quite like that before. Thank you for this video.
Thanks for watching! - Lee
@@SchoolofWok Could you please have more regional bread recipes, I find them a very interesting aspect of all cuisine.
This host is awesome, this video is an instant favourite, thank you so much
excellent tutorial
so good!
Glad you think so! - Lee
Awesome!! I discovered these delicious baos one night when I was walking down a sidewalk in Shenzhen! They were one of the best things I'd ever eaten and I ended up coming back every evening for the remainder of my business trip. Unfortunately, I spoke only survival Mandarin and couldn't read, at all. I never did find out what they were called...until now. (I'd been describing them as a "sorta Chinese pork French Dip sandwich".) Thanks for the recipe. Emma is a nice addition to the channel.
Glad we could jog your memory! Give these a go and let us know what you think! - Lee
Wow that sandwich looks so yummyyyy. Emma is Avery good instructor. She explains in detail. I know for sure I will be making this sandwich. I hope it comes out as good as hers. Thank you.💗
Let us know if you try it! - Chris
Love to cook asian cuisines. First time here. It was a pleasure to watch this young lady i w be trying this 😊
Hope you enjoy it! - Lee
I'm always falling in love with food
Aren't we all - Lee
Great instructions, thanks
You are welcome! - Lee
Rou Jia Mo was one of my favorite dishes from when I spent a few weeks in China many years ago. I went back to this same spot many times to get it while I was there. I came home and was never able to find a recipe for it and just today I thought to search for it again and found your video. Thank you for sharing. I cannot wait to make this and share it with my familyi.
The bread is not the same!
These burger buns are nothing like the Chinese burger buns they show on RUclips shorts. Those are more like puff pastry but look more appetizing than the bread made in this video. Thank you for sharing.
It's near the same recipe as for puff 😅 still yummy tho
I agree. I was going to write a reply in the comment at the top but you have eluded to the same thing I was going to say!! I would like to know if there is any Asian/oriental food importers who carry the roujiamo that you and I are talking about, and not this "bread" like version! If anyone knows where I can get the ones as shown on You Tube, I am very interested!
💜💜💜👍👍👍👍. Many thanks for the video...... I see you got proper chef hands👍👍👍. I seen so many videos on this ...really want too try.💜💜👍👍
Let us know if you try it out! It's so good! - Lee
Looks amazing! Definitely something I'll try.
While living in China I ate Youtiao for breakfast every day. I miss it dearly, but couldn't find a recipe yet, that works for me to try at home.
I'll see if we can sort out a Youtiao recipe! - Lee
@@SchoolofWok Thanks a lot!
i love this video. Already put it in my favorites. I have to make some changes mainly because i dont eat pork. Yesterday i found frozen breads in the chinese supermarket that look very much like rou jia mo, so i decided to give it a go.
I had some beef belly in my fridge, and i decided to stew et among veggies including many fresh tomatoes, fresh peppers and spices. The idea was to make a tomato sauce that i will use in the rou jia mo, bit that will also be the base of a lasagna except for the the caramel and the star anis, my ingredients was mainly like yours. No caramel because i a diabetic, no star anis, because i love it but in sweet dishes. I tried to use it recently in a meat dish to probe it, and i regretted it. To my opinion, Anis brings a taste that simply doesnt fit in a meat dish. Try it with our without, try it with it's better without.
you want to add an exclusive touch, what about adding the zest of an agrume (orange, lemon grapefruit...) instead of anis.
Thanks so much for the sharing
looks amazing, Emma! 新春快樂！
It was delicious! - Lee
Just made it second time with this recipe and I must say that this is now my favorite "guilty pleasure recipe" - it's low maintenance and pretty easy and straightforward. I also never been a fan of pork skin (I always cut it when ate our national food "salo") but here it feels as irreplaceable part that adds juiciness. Was lucky to have most of the ingredients, except elusive Shaoxing wine and tangerine peel, but compensated with teaspoon of Thirteen-spices mix and proper Er jing tiao, Bullet head and Stars-in-the-Sky chili (although last one was probably slight overkill).
You are an amazing cook and teacher!
Roger Moore walked into a Chinese restaurant in China and introduced himself to the waiter "Hi my name is Roger Moore." The waiter disappeared immediately to the kitchen and came back with a ..... you guessed it .... Roujiamo !!! 😂😊😅
I have to braise some pork belly apparently. I usually stick to beef and pork shoulder but this looks incredible!
Oh yes, you really can’t beat braised pork belly, and make sure you leave the skin on as once braised long enough, is super soft, gelatinous and tastes awesome. Make sure you check out this video too, she has a few different braised pork belly recipes including one great on you can cook in a rice cooker. Anyhow all her recipes are awesome, I highly recommend Souped Up Recipes channel ruclips.net/video/DTCyaP_7cjQ/видео.html
It's so worth it! - Lee
Love learning the "young" and "old" soy sauce and how to say it!!! & that pork belly!!! I wish we could find that style where I live. We only find long strips about an inch thick if we can even find it at all...
Where are you from? You can get large pieces of pork belly like this from a butcher! - Lee
@@SchoolofWok I live in a small town Across the pond in NH... Its even hard to get it from the butchers here! You have to pre-order it & get it in quantity. My dad used to love to smoke things & tried a few times to get some so we could make some homemade bacon together...If I go closer to Boston I can find it at H-mart now, but dont go down there very often, especially now with Covid. I try to pick some up when I see it locally but its usually cut like thick 1/2" rashers only.
Thank you for the recipe.
This looks so good, I'll be making this for my family ❤
I lived in Beijing for a few years. The subway station at WuDaoKou used to have a Rou Jia Mo stand there. I would get two every morning for breakfast on my way to work, and when I got back I’d grab two more for a snack before the evening. There were other places, but the guy at WuDaoKou was the best! Then they developed the area and kicked out all the food stands. There was also a MaLaTang stand there that I really liked at night. Street food is bomb diggity!
Literally making this right now.
Love Emma’s teaching!! Wish I had her measurements for the bun? Want to make Buns ?
Used to eat it a lot in China, it's amazing, one of my favourite food along with 臊子面
So good! - Lee
ICh hab das fleisch schon am köcheln, in etwas über einer stunde ist es fertig, also wird es zeit den teig zu machen und hier bin ich zum lernen!
My favourite street food dish that I would manage to find in every city I lived in China, Hào chī . My other fave is the cabbage dish in iron pot with chili peppers, ginger and a small amount of pork
Emma the recipe is amazing!!! can you list the spices that are missing for us to have the full up to 20 spices! 😛
Super, thank you!!!!
Thanks!
I'm hungry
This video will have that effect! - Lee
Great explanation nice work
Looks so yummy will definitely try
Hope you enjoy! - Lee
Very good channel, thanks.
Reminds me of when i have Dong Po Yuk in ManTou at some cantonese restaurants
great job Emma
Thank you so much!!!!! ❤❤❤
You are so welcome! - Lee
Amazing!
Emma rocks
You know it! - Lee
it looks really good!
It was! - Chris
I love this!!! 肉夹馍 really hits home for me :')
We love them too! - Lee
was not expecting that with the title but my goodness it looks better than i imagined. Definitely giving this one a go. (i don't trust myself with the 3 hour cooking time as i tend to forget hahha so i may go for the pressure cooker for the pork) Great Video as always. :-)
You don't even have to use this specific braised pork recipe. You can use pulled pork, braised chicken or even mushrooms. Won't be authentic rou jia mo, but it can still be tasty!
You can also use a slow cooker if you have one. Braised pork belly is well worth the time and effort, I like it in slices or chunks though as I’m not a fan of the texture of most shredded meat, usually served with rice. Btw, you can also cook it in a rice cooker! ruclips.net/video/ZDI7MGaPT18/видео.html this is a really tasty recipe.
Haha, do whatever suits you! I'm sure it'll still come out great! - Lee
Hello miss how are you can u tell me how to store in this hamburger how to can u explain
I can’t wait to make this! I used to get rou jia mo from Pearl Market on a weekly basis if not more!!! I do have a question for anyone that might be able to answer it! The rou jia mo I LOVED had a very flaky bread (almost like a croissant). Does anyone know how to make the bread flaky like that?
You carried me away with your talking style , it's a different style so soothing and totally impressive not like other , unique ❤
Hi, I'm interested in the bread. I'm glad yours didn't use lard. Can you share the amount of each if the ingredients of the dough?
May i know, why most videos shared on rou jia mo bread uses lard? Can it be substitute to vegetable oil or butter?
Thank you
The full recipe is in the link in the description. Lard is the traditional fat for this but we wanted to make the bread accessible so used vegetable oil instead. If you want more of a traditional taste then you can use lard! - Chris
As street food, I miss the Venezuelan hotdog...but what emma made look delicious....
Give it a go! - Chris
My question is the Frozen of Chinese burgers that you can buy in the Chinese store can you put them in an air fryer and have them pop up and also be nice and
I have used a camel and put a little grease on on the the sandwich itself is a bun and got it lightly brown but it seemed very Joey so I'm wondering if you could use an air fryer and help really
9:30 you say it doesn't puff up... can you share a recipe for the kind that DOES puff up? I've seen videos in (apparently) China where they have a frozen disk of dough that after grilling is 4x thicker and quite airy. Thanks in advance, Emma!
ive been seeing this bread on tiktok, my god it look amazing
Would I be right in thinking that stock liquid could be kept, added to and used for further braising of meat or used as soup stock or stock for general use if frozen? Like a master stock?
I assume it would be fine to do that! - Lee
@@SchoolofWok thanks.
我最爱的肉夹馍！
The spice complexity is similar to that of curry or mole(mō-lā). It needs that for deep flavor and all the flavors work well together.
Absolutely! - Lee
I lived in Shaanxi Province for 8 years and your Rou Jia Mo looks awesome. I usually like to have rou jia mo with Liang pi or Doufu Nao. Could you make a video for Shaanxi Doufu nao? Thanks
I made this today and the meat turned out fantastic. The bread was very good tasting but a bit tough and not fluffy. I wonder if I overkneaded it...
Delicious! Maybe it was overworked! - Lee
Brava!
Deve ser muito bom mesmo
that a amazing food
I miss 'Roger Moore' from my time in China. Your channel has been great in helping me recreate dishes I miss... Gonna have to go with this soon!
I just hate baking though so really don't want to make the bread. Couldn't find it at my local Chinese store though
i remember eating this whene i was a kid in shijiazhuan, 1 yuan for one sooo goood
They're amazing! - Chris
is there an alternative that will taste nice instead of pork belly?
Hamurun Türkçe açıklaması yokmu ne koydu içine çok güzel merak edyrmmm
Yummy yummy Emma! 🇨🇳🇨🇳🇨🇳🥇🥇🥇
Bread making at 8:44
Isn’t it dry if without juice of meat ?
Forget that bread. I'm gonna make some sublime half-blood tacos. :3
What’s the recipe for the bread
Brilliant, I put the meat in a wrap like a döner, lovely!
Good idea! - Lee
was it floffy the bread inside
fantastic video, very sympatic lady
Hi, can you add measurements of dought ingredients please. Thanks
En francais merci
You make me hungry
How do you make the roujaimo millefeuille that is popular on the RUclips shorts?
Looks very yummy Emma, I love your recipes! But without being a pain in the neck, could you make some pescatarian/veggy dishes for those who don't eat meat? I've tried a couple of Jeremy's (not later than last night) and they taste delicious! I can't wait to try yours! xx
I'll see what we can do! - Lee
love the use of mandarin right throughout the video :-)
The bread 8:38
Chef 👩🍳 Emma. My new favorite 😍 easy to follow and makes great meals too.😇💯🍞🍜🥡😋❤️🙋♂️☝️
What is the pitta thing?
شكرا لك الرجاء ترجمة عربية 🥰🥰❤️
The bread you did not give the measurement. How much flour, water, oil to make a dough? 🤔
The real roujiamo is more crunchy. Needs more oil and the the puff pastry is made with thinner dough.
Emma or anyone else, I am having issues with the dough. It keeps coming apart. I tried adding water or flour but nothing helps. Can anyone tell me what I am doing wrong? I followed the recipe to the T
Is there a Gluten Free Option out there?
She’s gorgeous
Emma great video! I live in Xi'an so Rou Jia Mo is easy to get, but I have a place (possibly closed now) that I love to get 热干面 can't get enough when it is open.
Hot dry noodles are great! - Lee
Her accent is spot on
Perche non trovo la traduzione in italiano vorrei provare a farli ma non so ingredienti e tempi ...😌
What can you do with all that delicious broth?
Save it, you can braise more meat in it, adding further fresh aromatics like a master stock or you can use it as a base stock in other recipes. Strain it to remove all the solids (aromatics) the freeze it, bringing it up to the boil each time.
Have it with some steamed rice! - Lee
Oh my god this was one of my favorite foods when I studied in China
I can see why! - Lee
Great tutorial- I’m going to try these- maybe with a pork shoulder-cheaper- but love the roll up buns- game changer- thanks
Ohh let us know how it goes! - Lee