Steamed BBQ Pork Bun

Guiyuan gourmet snacks

The basic materials are barbecued pork, salt, pepper, onion, ginger, soy sauce and flour.

Exercise:

(1) Cut the barbecued pork into small pieces, mince the onion and ginger, and add the soy sauce and salt into the into the pit; Add sugar, warm water and baking powder to the flour and keep it for two hours. Add sesame oil and white sugar at the beginning of the dough.

(2) Divide the flour into components, roll it into skin with thick middle and thin sides, wrap the barbecued pork and minced onion and ginger into steamed bread, and steam for 15 minutes.

Vegetable head pot (radish cake)

The basic characteristics are crisp outside and tender inside, and the taste is fragrant but not sweet.

Basic materials: radish, sausage, shrimp, mushrooms, celery, monosodium glutamate, salt, pepper, rice paste and potato powder.

Folk snacks. Also known as radish cake. Vegetable head is the common name of radish, and vegetable head pot is a kind of local rice cake in Chaoshan, which is steamed by every household during the New Year. When making, first scrape the rough skin of radish, cut it into shreds, stir-fry it in a small pot until it is soft, add sausage, shrimp, mushrooms and celery, add proper amount of monosodium glutamate, refined salt and pepper, mix well with rice paste and potato powder, then steam it in a steamer (first put cloth on the bottom of the cage) until it doesn't stick to your hands when inserting chopsticks. Another method: the shredded radish is not fried, but directly mixed with rice flour and other ingredients, mixed with water, and steamed in a steamer. When eating, cut the cauliflower into pieces, put it in a pot and fry it until golden brown. The head of the vegetable is crisp outside and tender inside, and it tastes fragrant but not sweet.

Yunnan:

Taishi cake, one of the famous dishes in Yunnan, is named after a cup of hot tea, which is full of the style of Taishi cake. Taishi cake is crisp and delicious, salty and sweet, and it is a must-have for literati.

Raw materials:

Ingredients: refined flour 2.5 kg (50 units).

Ingredients: 300g of diced ham, 500g of bean paste, sugar and fresh pork.

Seasoning: salt chopped green onion 30g, soy sauce 20g, cooked lard 1.6kg (dosage 100g).

Method:

(1) dough mixing: firstly, make crispy noodles with flour (1 kg) and lard (500 g); Then, flour (1.5kg), lard (200g) and cold water (450l) are mixed into the dough three times.

(2) Put the white sugar into a bowl, add diced ham and lard (100g) and mix into the sugar leg stuffing. Cook the fresh meat and dice it. Add salt, soy sauce and chopped green onion, and stir into meat.

(3) Forming: firstly, spread the kneaded dough flat, put crispy dough in the middle, wrap it flat, roll it up and cut it into 50 balls with a knife, flatten each ball by hand, wrap it with a core (sweet sugar-coated legs, sand washing and salted meat stuffing), and then flatten it into a cake.

(4) When the pan is on fire, add lard (800g). When the oil temperature reaches 30%, fry the cake in the oil pan until the skin is crisp and the heart is thorough. Take out the oil control.

Rose rice shrimp

Rice shrimp is a snack with Yunnan flavor. It is cooked with rice slurry and leaked into the cold water basin with a colander. Because the head is big and the tail is as thin as shrimp, it is named. Mixing it with sugar water and rose sugar is a good product for quenching thirst in summer. The finished product is sweet and tender, and the population is cold.

Raw materials:

Ingredients: 500 grams of rice.

Seasoning: brown sugar 300g, rose sugar 100g.

Method:

Wash (1) rice, soak it in clear water for 30 minutes, grind it into rice slurry, and put it in a pot. Pour the water into the pot, bring it to a boil, slowly pour the rice slurry, and stir it with a spoon while pouring it to prevent the pot from being burnt. After cooking, inject clear water and lime water, and cook on low heat until it is paste. Take the basin: First, pour in cold water, put the rice paste into a colander while it is hot, and put it into cold water to make rice shrimp. Brown sugar is boiled into syrup, and rose sugar is diluted and cooled with boiling water.

(2) Take out the rice shrimp with a colander when eating and put it in a bowl. Add brown sugar water and rose syrup to serve.

Huizhou

Zhuangyuanfan

Champion rice, also known as jujube rice, is said to be a dish eaten by Liu Ruozai, the champion of the Ming Dynasty.

Method: (1) Wash glutinous rice, steam it in water, take it out, add 90g of white sugar and a little lard, stir well, and remove the core of candied dates for later use. (2) Spread lard on a 1 big bowl, put lotus seeds in the middle of the bowl, put seedless dates, put sticky rice around the lotus seeds, and steam them in a cage for later use. (3) Dig a small hole in the water chestnut, fill it with jade heart, steam it in a cage, take out the jujube rice and put it upside down in the middle of the big plate, and code the cooked water chestnut around the jujube rice, and press 1 cherry on each jade, and code 1 orange around the water chestnut. (4) Boil the wok with water and sugar, skim off the floating foam, thicken it with raw flour, add some lard and burn it on jujube rice.

Features: bright color, rich nutrition, sweet and delicious.

Tunxi

Drunken crab: This is a traditional snack in Tunxi. Since the Opium War, many neighboring provinces and cities and Zhejiang Province are famous for selling whole barrels, some of which are bought as gifts for relatives and friends.

Raw material formula: live crab (mashed) with 8 cloves of garlic, 8 cloves of ginger, 25g of rock sugar, 40g of salt and pepper, 40g of soy sauce, 600g of Huizhou Fenggang wine and 400g of sorghum wine,10g.

Production method: wash the crab, drain the water, uncover the umbilical bottom to discharge the dirt, add a little pepper and salt to seal it, then break off the tip of the crab claw, insert the umbilical cover from the upper part of the umbilical cover and nail it firmly, put it into the tank, and put it into a cross with two small bamboo pieces on the surface to stop the crab. Then pour in soy sauce (400g in cold weather, which can be increased to 600g in September of the lunar calendar), Huizhou altar-sealing wine (now changed to Huangshan glutinous rice sweet wine), ginger, garlic cloves, rock sugar and sorghum wine, seal it with oil paper and tie it tightly, and the altar can be opened in a week.

Product features: the color is green and yellow, fresh and sweet, and the wine is particularly strong. If the altar is not opened, it can be stored for 2 months, but it cannot be stored after the altar is opened.

Sichuan Province

Zhong jiaozi

Materials:

500 grams of refined powder, 500 grams of pork leg, soy sauce, monosodium glutamate, pepper noodles, Sichuan salt, ginger, onion, garlic paste, red pepper, cooking wine and sesame oil, and eggs 1 piece.

Method:

1. Break the onion and ginger and soak them in water. Cut pig fat and lean meat into pieces, beat them with the back of a knife to remove tendons, chop them into mud with a knife, put them in a pot, add Sichuan salt, cooking wine, monosodium glutamate, pepper and eggs, and mix well. Add the soaked onion Jiang Shui, stir well, add sesame oil, and continue to stir well to make thick jiaozi.

2. Put 450g of refined powder in a concave shape on the chopping board, add clear water, knead it into dough, and then cut it into 100 flour. Use 50 grams of flour as supplementary powder and roll it into a round skin with a diameter of 5 cm for use.

3. Put the stuffed pericardium into the skin, fold it into a semicircle, and knead it into a delicate body.

4. Boil the water in the pot, put it in jiaozi, cook it, scoop it up with a colander, pour the drained water into a bowl, and then add the copied soy sauce, monosodium glutamate, red pepper and garlic.

Laitangyuan

It has a history of one hundred years. Lai Yuanxin, the boss, started selling jiaozi along the street in Chengdu from 1894. His jiaozi is not rotten when cooked, showing no mud, and does not stick to chopsticks, teeth or mouth when eaten. They are moist, sweet, smooth and soft, and are the most famous snacks in Chengdu. Nowadays, glutinous rice balls have always maintained the quality of time-honored snacks. Its color is smooth and white, its skin is soft and waxy, its sesame oil is heavy and its nutrition is rich.

Materials:

500 grams of glutinous rice, 75 grams of rice, 70 grams of black sesame seeds, 300 grams of white sugar powder, 50 grams of flour, 200 grams of suet, appropriate amount of white sugar and sesame sauce.

Method:

1. Wash glutinous rice and rice, soak for 48 hours, and wash it again before hemp. Grind it into pulp with proper amount of water, put it into a cloth bag, and hang it dry to make glutinous rice balls.

2. Remove impurities from sesame seeds, wash them, stir-fry them with low fire, press them into fine powder with a rolling pin, add sugar powder, flour and melted lard, knead them evenly, compact them on a chopping board, and cut them into 1.5 cm square pieces for later use.

3. Add a proper amount of water to the dumpling, knead it into a uniform ball, divide it into 30 pieces, and wrap the small squares in it to form a spherical dumpling.

4. Boil the water in the cauldron, and don't turn it up after putting it in jiaozi. When jiaozi floats, put a little cold water on it and keep rolling. Don't cook it. jiaozi rolls, and his heart is ripe, his skin is soft and ripe.

5. Dip it in sugar and sesame sauce.

Xi'an

Guo kui

One of the eight eccentrics in Guanzhong: steamed buns are like pot lids. The cover is flat, the helmet is convex and hard. If you knock it, it will be like stone and iron. One year, a teenager came back from grandma's house with a pot helmet, and there was hail in the middle, all big eggs, which killed many chickens and sheep. Teenagers wear a pot helmet on their heads, which has the function of a helmet. He walked 10 miles without injury or fracture. Hard, but crisp, toothless old people especially like it, and the more you chew it, the more delicious it becomes. The materials used are simple, if flour 10 kg, water 4 kg, alkaline flour 7 yuan, fermented flour can be 7 Liang in summer, 1.5 kg in winter and 1 kg in spring and autumn. The making method is also simple, but we should work hard to master the water temperature according to the season. First, make dough pieces, put them on the table and press them with wooden poles, press them hard, fold them evenly, then cut them into two pieces, add yeast and alkaline water respectively, press them again, and press them hard until people sweat, and the dough is smooth and moist, and cover them with a wet cloth. From a sexual point of view, the cake block is divided into one kilogram of flour, rolled into a round cake with a diameter of seven inches and a thickness of about eight points, coated with a layer, turned three times and turned two times, and the skin is slightly bulging. In the Guokui store, the seller said that the steamed stuffed bun was not folded by hand, but cut with a knife. The knife is a long knife, and the cutting method is cut on an inclined plane, which is very graceful. Those who have been selling pot helmets have never been robbed by others. Knives make everything terrible, and pot helmets can also be used as shields at any time. According to the legend of the village, Guo Kun was created by ancient soldiers. Absolutely.

Tianjin

The practice of Goubuli steamed stuffed bun

Raw material formula:

Dough: flour 1000g angel low-sugar yeast 5g edible alkali 4g water 480ml (depending on the water absorption of flour).

Stuffing: clean pork 500g ginger 5g soy sauce 125g clean onion 62.5g sesame oil 60g.

Production method:

1. Pork fat and thin collocation is 3: 7. Remove the cartilage and bone residue from the meat, crush or chop it with a big-eye colander, and make the meat into diced meat of different sizes. In the process of mixing meat, add a proper amount of Jiang Shui, and then add soy sauce. The purpose of serving soy sauce is to find a mouth (adjust the salinity), and the dosage of soy sauce should be flexible. When serving soy sauce, add a little at a time, so that the soy sauce can be completely integrated into the meat. After serving soy sauce, stop for a while, such as putting it in the refrigerator for a while. If there is a stuffing mixer to stir the stuffing, the sauce meat does not need to stop, and then water can be added. Add a little water at a time, or the stuffing will be easy to make soup. Finally, add monosodium glutamate, sesame oil and chopped green onion and stir well.

2. After making the dough, divide it into 20 grams of pills.

3. Roll the powder evenly and roundly, push and pull it flat with both hands according to the rolling pin, push it from head to tail, and roll it evenly into a round skin with a uniform thickness, suitable size and a diameter of 8.5 cm.

4. Left-handed skin support, right-handed 15g stuffing, and 15 ~ 16 pieces. When pinching the bag, the thumb is forward, and the thumb and forefinger are folded at the same time. When closing the bag, press it well, don't open your mouth, don't top it, and the steamed stuffed bun can't have pimples on its mouth.

5. Steamed steamed buns. It usually takes 4 ~ 5 minutes to use boiler hard gas; It takes 5 minutes to steam the stove with bituminous coal; Make a fire with domestic briquettes. The drawer is full, the fire is booming and the water is boiling. It takes 6 minutes to steam. If it is overheated, it will be full and oily, not good-looking and delicious. No fire, sticky, can't eat.

One of the Top Ten Snacks in Old Shanghai: Crab Shell Yellow

Crab shell yellow is named for its round and yellow shape like crab shell. Crab shell yellow is a flat round cake made of crispy fried noodles and fermented flour, sprinkled with sesame seeds and baked on the wall of the oven. This kind of cake is delicious, salty and sweet, with crisp skin and crisp inside. Someone wrote a poem praising, "I didn't see the cake maker smell the fragrance first, and the pastry came down one after another." Crab shell yellow has salty and sweet fillings. Salty ones include scallion oil, fresh meat, crab powder, shrimp and so on. Sweet ones are sugar, rose, red bean paste, jujube paste and other varieties. This product is the best made by Wuwan Bakery at the intersection of Ahava Road, Shimen No.1 Road.

Top Ten Flavor Snacks in Old Shanghai: Little Shaoxing Chicken Porridge

The chicken porridge operated by Shaoxing Chicken Porridge Store is an authentic Shanghai-style snack. The shop was founded by a Shaoxing man on 1947. Because the founders and main operators are Shaoxing people, a world of small Shaoxing people has formed here, so people named it "Little Shaoxing Chicken Porridge Shop". Shaoxing chicken porridge is a snack cooked with chicken soup, accompanied by chicken and various seasonings. When eating chicken porridge, cut the cooked chicken into pieces 3 cm long and 0.6 cm wide, put it on a plate, put the chicken porridge in a bowl, add onion, Jiang Mo and chicken oil, and eat together. At this time, the chicken porridge is yellow with green, and the chicken is white and bright, which is pleasing to the eye and greatly increases the appetite. When tasting, the chicken porridge is sticky, fresh and delicious, and the chicken is tender and refreshing, rich in nutrition, and the more you eat, the more fragrant it becomes. This delicious food is operated by Shanghai Xiao Shaoxing Chicken Porridge Shop.

Top Ten Flavor Snacks in Old Shanghai: Chicken Fried Steamed Bread

Fried chicken steamed bread is a special snack in Shanghai. This snack is made of fermented white flour, cooked diced chicken breast, minced pork sandwich and sesame oil jelly. The tip of the wrapped steamed bread should also be dipped in chopped green onion and sesame seeds, coated with plain oil and fried in an oil pan. The product is full in shape, and the upper part is sesame and green chopped green onion from Huang Chengcheng, which is soft and delicious. The lower half is crispy and delicious, with heavy stuffing and more juice, which is more fragrant. This kind of dim sum is made by Shanghai Wangjiasha Dim Sum Shop.

Top Ten Flavor Snacks in Old Shanghai: Bad Snacks

Shanghai's bad snails are famous specialty snacks. This snack is made of a big, fat and fleshy longan snail produced in Tunxi County, Anhui Province. After entering the store, raise it with clear water for two days to spit out the sediment, then put it in the pot, add fennel and cinnamon and cook for a long time. Finally, put the cooked snail on the aged grain, and the grain will be served. This kind of bad snail is brownish gray, fresh and tender in meat, mellow in juice, delicious in mouth and very popular. This food is a famous specialty snack of Shanghai Wuweizhai Tea Restaurant and Lai Xiande Tea Restaurant.

Top Ten Flavor Snacks in Old Shanghai: Rib Rice Cake

Rib rice cake is an economical and unique snack in Shanghai, which has a history of more than 50 years. There are two kinds of famous ribs rice cakes in Shanghai-"Little Changzhou" and "Rare". "Little Changzhou" ribs rice cake is made of pig spines from Changzhou and Wuxi. After pickling with soy sauce, put it into an oil pan mixed with soy sauce, oil, sugar, minced onion and ginger, wine, etc. Take it out when the color is purple, the meat is fresh and tender, and the taste is rich. At the same time, after Songjiang rice is cooked, it is put into a stone mortar and beaten repeatedly with a hammer. Beat until the rice is not whole, take it out, cut 20 pieces every 500 grams, wrap a small piece of blanched pork ribs in each piece, and then cook it in a soy sauce pot. When you eat it, sprinkle with spiced powder, which will not only have the fragrance of ribs, but also have the soft and crispy rice cake, which is very delicious. The "fresh" pork ribs rice cake is made by mixing flour, water chestnut, allspice powder and eggs, soaking them on the surface of pork ribs and blanching them with oil. This kind of ribs is golden in color, crispy in skin and tender in meat. At the same time, add sweet noodle sauce to Songjiang rice, red soy sauce and ribs, and drizzle with Chili sauce. The entrance glutinous rice is fragrant, slightly sweet and spicy, fresh and palatable. The "Little Changzhou" ribs rice cake in Shanghai Shuguang Hotel and the "Rare" ribs rice cake in the snack bar are the most distinctive.

The sixth of the top ten snacks in old Shanghai: Nanxiang steamed bread

Nanxiang steamed bread, also known as Nanxiang steamed buns, is a traditional snack in nanxiang town, a suburb of Shanghai, with a history of 100 years. This product is famous for its thin skin, rich stuffing, heavy brine and delicious taste, and it is one of the flavor snacks welcomed by customers at home and abroad. The stuffing of Nanxiang steamed bread is made of sandwich leg meat, with no onion and garlic, only a little Jiang Mo, frozen skin, salt, soy sauce, sugar and water sprinkled. The skin of steamed bread is made of unfermented refined flour, 50 grams of flour can be wrapped in 8 pieces, and 100 grams is a steamer. Steamed steamed buns are small and exquisite, shaped like pagodas, translucent and firm, glittering and translucent and yellow, and you will drool when you bite a bag of soup. It will taste better if you eat it with shredded ginger, balsamic vinegar and a bowl of shredded chicken and egg drop soup. The stuffing of Nanxiang steamed buns can also change with the seasons. Shrimp is added in early summer, and crab meat, crab roe and crab oil are added in autumn. Nanxiang steamed bread in Yuyuan Shopping Mall is one of the famous snacks in Yuyuan Shopping Mall.

Seven of the Top Ten Flavor Snacks in Old Shanghai: Kaiyang Scallion Noodles

Kaiyang scallion noodles are a famous snack in Shanghai. Kaiyang is very particular about the method of making scallion noodles. First of all, it cuts the scallion inch by inch and fries it in a warm oil pan (the scallion oil cooked in this way is dark red, yellow in color and rich in scallion flavor, which can increase appetite). Then add onion oil to Kaiyang, which is fried with vegetable oil and soaked with wine and sugar, to make onion oil. Cook the noodles, drain the soup and mix with onion oil, which is Kaiyang onion oil noodles. This kind of noodles is bright in color, smooth and refreshing to eat, fragrant with shrimp and scallions, rich in nutrition and very popular. Kaiyang chopped green onion noodle is a special snack in Shanghai Hubin Dim Sum Restaurant, and it is also one of the famous snacks in Chenghuang Temple.

Eight of the Top Ten Flavor Snacks in Old Shanghai: Su Bao

Su Bao is a special snack vegetarian restaurant in Yuelou, Fengchun, Shanghai. This restaurant has a history of more than 70 years. This is a vegetarian restaurant that combines Beijing cuisine, Jiangsu cuisine and Yangbang cuisine, and also has the local flavor of Shanghai. The vegetarian dishes in this store, such as jambalaya, fried mushrooms, Luohanzhai, crispy soup of mushrooms, fried crab powder and gluten noodles, are quite famous in Shanghai, especially the vegetarian dishes made in this store are very famous and popular. Su Bao takes refined white flour as the skin, and the stuffing is chopped green vegetables, gluten, mushrooms, winter bamboo shoots and spiced dried bean curd, mixed with spices such as sesame oil and sugar. After the wrapped vegetarian dishes are steamed, the skin is white and the meat is soft, and the stuffing is green, bright and pleasing to the eye. Open the cage, the house is fragrant, and the food is delicious and refreshing. Eat more, and you will never get tired of eating. This snack can be tasted at Feng Chunsong Yuelou vegetarian restaurant in Shanghai Yuyuan Shopping Center.

Nine of the Top Ten Flavor Snacks in Old Shanghai: Youmian Steamed Bread

Fu You steamed bread is a special snack made by Shen Zao Dacheng Dim Sum Restaurant, a century-old Shanghai store. The oily steamed bread in this shop has absorbed many people's strengths: the steamed bread skin is made of Nanxiang steamed bread, rolled with unfermented fine powder, and the stuffing is Huaiyang boutique soup packets. Meat is mixed with bone soup, and seasonings made of onion, ginger and garlic are mixed. When frying, shortbread is similar to shortbread. This carefully processed steamed bread has a small and exquisite shape, golden skin, bright color, crisp entrance, fresh and tender meat, overflowing soup, fat but not greasy. After eating, my teeth and cheeks are fragrant and my mouth is full of saliva. Eat it while it's hot, and it's memorable.

Top Ten Flavor Snacks in Old Shanghai: Dashayuan

Shayuan is one of the famous flavor spots of Qiaojiazha Dim Sum Restaurant in Shanghai, which has a history of more than 70 years. According to legend, at the end of Qing Dynasty, an old lady named Lei lived in Sanpailou, Shanghai. In order to make jiaozi easy to store and carry, she pioneered the method of rolling white powder on the surface of cooked jiaozi. In order to commemorate her, later generations named Zongzi as a sand rolling ball. The sand-grinding balls operated by Qiaojiazha Dim Sum Shop are made by cooking red beans in Dahongpao, Chongming County, grinding them into sand and drying them into purple powder. Then the dumplings filled with fresh meat, bean paste and sesame seeds are cooked, drained and rolled with a layer of bean paste powder. This kind of jiaozi has bright colors, strong fragrance, strong red bean flavor when it is hot, soft and delicious, and easy to carry, and has always been popular with tourists.

Appendix:

Famous local foods in Shanghai: sweet-scented osmanthus sugar lotus root, pigeon eggs glutinous dumplings, golden melon, pickled melon, pigeon lobster slices, Songjiang four-gill perch, Shao Wansheng's southern flavor food, Shaoxing boiled chicken, Daoxiang village duck gizzard, Fengjing Dinghoof, Beijing Rufu, dried bean curd, peach, snow melon, City God Temple spiced beans and Shanghai pear paste. Best answer!