Chinese Food

Introduction

Roujiamo, also known as Roujiamo sandwich or Chinese hamburger, is a popular street food originating from Shaanxi Province in China. It features a soft, slightly sweet bun filled with shredded meat, typically pork or beef, along with various condiments. In this article, we will focus on making Roujiamo with spiced beef, a flavorful and hearty dish that combines tender, slow-cooked beef with aromatic spices and is perfect for a comforting meal.

The key to a delicious Roujiamo lies in the preparation of both the buns and the beef. While the buns should be soft and slightly sweet, the beef needs to be tender and infused with the essence of spices. Let’s dive into the step-by-step process of making Roujiamo with spiced beef.

Ingredients for the Spiced Beef

• 1 kg (2.2 lbs) of beef brisket or chuck roast
• 1 large onion, sliced
• 4 cloves of garlic, crushed
• 1 piece of ginger, sliced
• 3 star anise
• 2 cinnamon sticks
• 1 teaspoon of fennel seeds
• 1 teaspoon of Sichuan peppercorns
• 1/2 teaspoon of white peppercorns
• 1/4 cup of soy sauce
• 1/4 cup of Shaoxing wine (or dry sherry)
• 1/4 cup of light brown sugar
• 2 tablespoons of hoisin sauce
• 2 tablespoons of oyster sauce
• 2 tablespoons of sesame oil
• Water, as needed

Ingredients for the Buns

• 500g (1.1 lbs) of all-purpose flour
• 1/2 cup of warm water (about 110°F or 45°C)
• 1/4 cup of milk (optional, for added softness)
• 1 tablespoon of active dry yeast
• 1 tablespoon of granulated sugar
• 1 teaspoon of salt
• 2 tablespoons of vegetable oil or melted butter
• Sesame seeds, for topping (optional)

Instructions for the Spiced Beef

1. Preparing the Beef:
   Begin by trimming any excess fat from the beef brisket or chuck roast. This will help ensure that the meat cooks evenly and isn’t overly greasy. Cut the beef into large, manageable pieces, about 3-4 inches in size.

2. Assembling the Spices:
   In a large pot or Dutch oven, combine the sliced onion, crushed garlic, sliced ginger, star anise, cinnamon sticks, fennel seeds, Sichuan peppercorns, and white peppercorns. These spices will create a complex and aromatic flavor profile for the beef.

3. Seasoning the Beef:
   Add the soy sauce, Shaoxing wine, light brown sugar, hoisin sauce, oyster sauce, and sesame oil to the pot. Stir well to combine all the ingredients and coat the beef evenly with the marinade. If the marinade seems too thick or not enough to cover the beef, add a little water until the beef is fully submerged.

4. Cooking the Beef:
   Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low and cover the pot with a lid. Allow the beef to simmer gently for about 2-3 hours, or until it is very tender and can be easily shredded with a fork. During this time, occasionally check the pot to ensure that there is enough liquid and that it is not boiling too vigorously, which could cause the meat to dry out.

5. Shredding the Beef:
   Once the beef is cooked, transfer it to a large bowl or plate using a slotted spoon to drain off any excess liquid. Use two forks to shred the beef into bite-sized pieces. If there is any leftover cooking liquid, you can strain it and use it as a sauce or gravy for the Roujiamo.

   

Instructions for the Buns

1. Activating the Yeast:
   In a small bowl, combine the warm water, milk (if using), and granulated sugar. Sprinkle the active dry yeast over the liquid and let it sit for about 5-10 minutes, or until frothy and bubbly. This indicates that the yeast is active and ready to use.

2. Mixing the Dough:
   In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and pour in the yeast mixture and vegetable oil or melted butter. Gradually mix the ingredients together until a shaggy dough forms.

3. Kneading the Dough:
   Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour. If it’s too dry, add a teaspoon of water.

4. First Rise:
   Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-1.5 hours, or until it has doubled in size.

5. Shaping the Buns:
   Once the dough has risen, punch it down to release any air bubbles. Divide it into 8-10 equal portions and shape each portion into a smooth ball. Flatten each ball slightly and use a rolling pin to roll it out into a round shape, about 1/2 inch thick.

6. Second Rise:
   Place the shaped buns on a parchment-lined baking sheet, cover them with a clean kitchen towel, and let them rise again for about 30 minutes. Optionally, brush the tops of the buns with a little water and sprinkle with sesame seeds for added flavor and texture.

7. Baking the Buns:
   Preheat your oven to 375°F (190°C). Bake the buns for about 12-15 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Remove them from the oven and let them cool slightly on a wire rack.

   

Assembling the Roujiamo

1. Preparing the Filling:
   Once the buns have cooled slightly, slice them open horizontally, creating a pocket for the filling. Generously fill each bun with the shredded spiced beef. You can also add some pickled vegetables, sliced onions, or jalapeños for added crunch and flavor.

2. Serving:
   Serve the Roujiamo warm, with a side of pickled vegetables, chili oil, or any other condiments you prefer. Enjoy the tender, flavorful beef and the soft, slightly sweet buns in every bite.

Conclusion

Making Roujiamo with spiced beef is a rewarding culinary experience that combines the art of slow cooking with the simplicity of a hearty sandwich. The rich, aromatic spices infuse the beef with layers of flavor, while the soft, slightly sweet buns provide the perfect contrast. Whether you’re enjoying it as a comforting meal at home or sharing it with friends, Roujiamo is sure to impress with its delicious combination of textures and tastes. Happy cooking!