Stone doorsill has a history of more than 111 years. Its production method is to mix green bean sprouts, vermicelli, dried fragrant herbs, coriander, gluten, bean curd, sesame paste, sesame oil, etc. into stuffing, use refined flour as skin, and process into steamed buns. Stone doorsill vegetarian bag has a strong unique flavor, delicious food and endless aftertaste, which is very popular among the elderly.

Tianjin traditional snacks. Invented by Zhensuyuan Restaurant next to Tianhou Palace in the late Qing Dynasty, the stuffing is exquisite and meticulous.

Auricularia, cauliflower, bean skin, dried mushrooms, gluten, bean vegetables, fermented bean curd, sesame sauce and sesame oil are used as fillings, and each steamed stuffed bun is kneaded into 21 folds, and it will be cooked in ten minutes with strong fire. It is characterized by large stuffing, thin skin and rich flavor.

Stone doorsill vegetarian buns began in the Qing Dynasty, and were operated by Zhensu Garden, which specializes in vegetarian food in Tianjin. They are diversified in materials, plain and not greasy, exquisite in production, good in quality and low in price, and deeply loved by the masses. This shop is close to Haihe River. In order to prevent flooding, a low embankment is built with stones outside the shop, which looks like a doorsill. People in the city call this kind of steamed stuffed bun made by this shop "stone doorsill plain bag". It is made by steaming fermented bread with the stuffing of mung bean sprouts, oil gluten, auricularia auricula, day lily, dried white incense, vermicelli and so on.

edit this paragraph to make stuffing

slightly fry fresh ginger with hot sesame oil, pour it into diced Tricholoma and Tricholoma soup, add salt, boil for about 7 minutes, thicken with water starch, add coriander segments and monosodium glutamate, and mix well. After it is cooled, mix the scalded mung bean sprouts, oil gluten blocks, water-soaked auricularia, water-soaked daylily segments and dried white fragrant diced.

edit the dough making in this paragraph

add water to the flour to make dough, knead the dough evenly with alkali, and then make a round dough with a diameter of about 65 cm.

edit the stuffing for this cooking

dough bag, pinch the entrance, and put it in the cage for 7-8 minutes with high fire. When eating, it is served with millet gruel. The finished dough is white, soft and moderate, and the stuffing is black, white, yellow, green and brown, colorful, fresh and refreshing.

Edit the materials for making the stone threshold biscuit in this paragraph: 4111g of flour, 1511g of fermented flour, 16g of edible alkali, 3111g of mung bean sprouts, 511g of sesame oil gluten, 151g of diced Tricholoma, 451g of diced auricularia, 151g of water-grown day lily, 21 pieces of dried white fragrant beans and mung bean vermicelli strips (1.3cm wide). 1. Add 3511 grams of yeast, flour and 1751 grams of water into the basin and knead it into a slightly hard dough. Cover it with a wet cloth and let it stand for about 1 hours. Add alkaline solution (51 grams of water) and knead it evenly and let it stand for 21 minutes.

2. blanch the green bean sprouts with boiling water, then cool them, control the moisture, and cut them into sections. Mix 211g of fermented bean curd, sesame paste and sesame oil.

3. Put the pot on high fire, add 211g sesame oil to heat it, stir-fry it in Jiang Mo for a few times, pour in 251g diced mushrooms and mushroom soup and salt for seven or eight minutes, thicken it with wet starch, pour it into the pot, add coriander segments, mix well, add monosodium glutamate to make marinades, and then add mung bean sprouts, oil gluten, fungus and edible fungus after cooling.

4. spread 511g of pavement on the chopping board, put it on the chopping board, knead it evenly, divide it into 5 equal parts, each part will be kneaded into a strip with a diameter of about 2cm, and then it will be picked into 4O pills, which will be flattened one by one and rolled into a round skin.

5. Put 38g of plain stuffing into each dough bag, put it in a cage, put it in a pot, and steam it over high heat.

The main points of making this stone threshold vegetarian bag are as follows: 1. Knead the dough thoroughly until the surface is smooth;

2. The wet starch used for gravy should not be too thick;

3. Steam it quickly with boiling water until the surface is smooth and not sticky.

Edit the history of this paragraph

Many people in Tianjin have tasted the "stone threshold vegetarian bag", which is almost a well-known "stone threshold vegetarian bag" in our city, especially among middle-aged and elderly people, and the majority of diners are well known. According to legend, the "stone threshold vegetarian bag" has a long history and is a century-old food. Dating back to the late Qing Dynasty more than 111 years ago, Tianjin was also known as Tianjin Wei. Because Tianjin is located at the confluence of five major rivers in North China and near Bohai Bay, inland river shipping has been developed since ancient times. At that time, there were many fishermen living in this area. In order to pray for the peace of the sea god, these fishermen and their families often go to the Tianhou Palace to worship incense and petition. According to the Buddhist precepts of not killing raw vegetarian food and not eating meat, they eat vegetarian food and do good deeds, so it has become their habit to eat vegetarian food. So they opened a restaurant "Zhensu Garden Buddha Su Bao", the earliest vegetarian restaurant in Tianjin, in an alley opposite to Tianhou Palace near the northeast corner of Tianjin. However, due to the "Zhensu Garden" And the terrain is low, so the store is often filled with rain in summer. At that time, in order to maintain the business and prevent the rain from flowing backwards, the shopkeeper set up a stone threshold to drain water at the door, which is also the unique feature of the "Zhensu Garden" store at that time.

At that time, although there were more than a dozen restaurants specializing in vegetarian food in Tianjinwei, there were quite famous restaurants such as Liuweizhai,

Zangsu Garden

Suxiang Pavilion and Changsu Garden, and the most famous one was Zhensu Garden. At that time, "Zhensu Garden" was clean in equipment, cheap in price, courteous to guests and considerate in service. Because it is a vegetarian bag operated by "Zhensu Garden", with thin skin and big stuffing and exquisite materials, it is the most popular food for diners. For this reason, "Zhensu Garden" is often full of diners. With the conscientious efforts of entrepreneurs, "Zhensu Garden" is getting more and more prosperous and famous. At that time, it had become a leader in the catering industry in Tianjin and Guangzhou. From the late Qing Dynasty to the early Republic of China, "Zhensu Garden" attracted many famous people from Jinmen culture to taste vegetarian dishes. Mr. Lin Mo, a modern educator in Tianjin, took "Zhensu Garden" as an example to advocate people to use vegetarian diet to protect their health. Mr. Yan Xiu, a famous educator, reformer and calligrapher in Tianjin, also wrote a plaque for the "Zhensu Garden", with the inscription: "The element of true love is the essence". Mr. Hua Shikui, a famous calligrapher in modern times, also wrote a couplet for the theme of "Zhensu Garden": "The taste is sweet and you can see the true virtue, and there are people with a simple heart in the morning and evening."

editing this paragraph, Deng qinglan, a celebrity, wrote a couplet for the theme of "Zhensu Garden"

: "It's really six clean roots, and there is no red love at all." In addition, there are several cultural celebrities such as Yan Dunyuan, Li Rongzhi and Zhu Jiabao, who have also written couplets for the "True Garden". These inscribed fonts have their own characteristics, which not only show the style of calligraphers of the times, but also fully reflect the unprecedented grand occasion of "Zhensu Garden" at that time. Scholars, bureaucrats and rich people who came to "Zhensu Garden" stood alone, which was a moment of prosperity. The heyday of "Zhensu Garden" has also alarmed the Empress Dowager Cixi Lafayette in the Imperial Palace of the Qing Dynasty. At that time, Empress Dowager Cixi came to Tianjin Tianhou Palace to make a pilgrimage. She once took a seat in the royal mouth of Zhensuyuan, a close neighbor, and tasted a delicious vegetarian bag. Lafayette was beaming after eating, and repeatedly praised that "this vegetarian bag tastes really good, which is smoother than the dishes in the imperial kitchen". It is said that Empress Dowager Cixi often recalled the delicacy of the vegetarian buns on the stone threshold in Tianjin after returning to Beijing, and often sent people to Tianjin to buy vegetarian buns from the "Zhensu Garden" and go back to the palace for dinner. Galeries Lafayette often thinks of the delicious vegetarian buns that she ate that day and the "stone threshold" that stood high in front of the store, so Galeries Lafayette, Empress Dowager Cixi, gave the store of "Zhensu Garden" the name of "stone threshold vegetarian buns", and the reputation of "stone threshold vegetarian buns" became more and more widely spread among the people.

From the late Qing Dynasty to the early Republic of China, there were many vegetarian restaurants in Tianjin.

Some of them were quite famous for editing this paragraph.

But among these competitors, the "stone threshold vegetarian bag" still remained unbeaten, mainly due to the exquisite production technology. In the aspect of material selection, the "Stone threshold vegetarian package" pays attention to nutrition collocation, takes low fat and high protein as the standard of material selection, and selects top-quality famous products from all over the world as auxiliary materials, including small ground sesame oil from Hebei, high-quality auricularia auricula from Jilin, first-class cauliflower from Shimen, fermented bean curd and pure mung bean skin from Beijing, and 19 kinds of top-quality Tricholoma, artificially cultivated bean vegetables, top-quality sesame paste, dried white fragrant bean paste and fried gluten. In the production, we pay attention to meticulous work, pay attention to not taking up a bit of meat, and require a thin skin and a big depression, which makes the "stone threshold" vegetarian bag taste pure and thick, fresh but not greasy, full of bite, and unique and extraordinary.

The making technology of "Stone Menke Su Bao" is not passed down from father to son, but inherited by master and apprentice. The first generation founder of Su Bao has no way to test because of its long history. The recorded second generation descendant is the old chef of Zhanhuating. He started his apprenticeship at the age of 14 and managed it until the public-private partnership after liberation, until he was 89 years old. Later, Ye Zhenping, a chef who studied with Master Zhan and then helped Master Zhan make vegetarian buns for a long time, became the third generation. After liberation, the "Stone Menkan Subao" was located in the Dongfang Building of Bird Market and Beima Road, and later, due to its prosperous business, it added a branch in Wenchang Palace in the northwest corner. Although the old remains of the "Stone Door Stuff" no longer exist, the extraordinary delicacies still reverberate in the world, and the historical legends about it still linger in people's memories. During the Cultural Revolution, the "stone doorsill bag" suffered a shock, and then it was damaged in the 1976 earthquake, which made it depressed for nearly ten years. In 1985, Tianjin Nanshi Food Street was completed and opened for business. At that time, the mayor, Comrade Li Ruihuan, ordered the food street to restore traditional flavor food, so "Stone Menkan Su Bao" moved into Tianjin Nanshi Food Street. At that time, it was still managed by Mr. Ye Zhenping, the third generation descendant of "Stone Door Threshold Subao", and continued to use the traditional brewing technology, always maintaining the original flavor. In 1987, Tianjin held the Star Cup Tianjin Cuisine Cooking Competition "Stone Door sill Su Bao" and won the Star Cup Award. In 1988, at the China Expo held in Tokyo, Japan, the "stone threshold vegetarian bag" was very popular, and people rushed to buy it. The NHK Broadcasting Association, Asahi Shimbun and other media in Japan made special reports one after another, and the Japanese people praised the "stone threshold vegetarian bag" as "authentic vegetarian food".

Edit this paragraph in 1998

At that time, some Chinese time-honored enterprises in the catering industry entered a vicious circle of recession, and "stone threshold vegetarian bag" was among them. At that time, according to the statistics of relevant people, among Chinese time-honored enterprises, 21% were insolvent and on the verge of bankruptcy; 71% of enterprises barely maintain bleak management; Enterprises with good management but insufficient stamina account for 11%. At this time, we began to love the old brand of Chinese catering, and decided to take over this "stone threshold package" through public discussion. At that time, many people did not understand my approach, and quite a few people held objections. Because in people's eyes, taking over such an old-fashioned enterprise is carrying the burden of history, and there will be no good prospects at all. However, I think "Shi Men Kan Su Bao" is a time-honored food brand in Tianjin. It has a history of hundreds of years, and its formation and development have a long historical origin. Moreover, it comes from the people and grew up in the people. It is a native brand in Tianjin and truly belongs to Tianjin people, so we have the obligation to protect this historical heritage and make it bigger and stronger. At that time, I thought that the stone threshold was passed down to today through the efforts of several generations. Although it has temporarily lost its former glory, it can become a brand of a new generation of food culture, and I feel extremely honored and proud of this prospect. At that time, there was a long road in front of me, and it was a very arduous historical mission to make the stone doorsill bag rebuild its past glory. Especially in the era of rapid economic development, if we just let the "stone threshold package" maintain the status quo without any innovation and development, it will inevitably fail to keep up with the pace of the times and will inevitably suffer the fate of elimination. Therefore, I have focused on the current situation of "stone threshold package" and analyzed it. I think it is an old brand, but it is not a well-known brand, so its consumer groups are still only in the middle class, and it is still not yet. Therefore, we must reform him, innovate and develop him.

The original "stone threshold vegetarian bag" in this paragraph is sold by the catty

But in this era of exquisite craftsmanship, being stupid and crude is no longer the development direction of the catering industry, and delicious food and beautiful utensils are the only way for the catering industry. After several considerations, we replaced the original sales practice with the way of steaming "small-cage-drawer vegetarian buns", and made bold and strict reform and adjustment on the processing technology of vegetarian buns, so as to keep the original flavor unchanged and cater to the tastes of the public in the new era. So after many days of unremitting efforts, I and the comrades of the R&D team added a variety of vegetarian and meat packages with the taste characteristics of stone threshold on the original basis. At the same time, we should keep in mind the quality standard of "stone threshold vegetarian bag", and pay attention to the principles of making good skin, using good materials and mixing good stuffing in the production process, and constantly reform and improve the production technology level. The ever-increasing new sales performance has fully rewarded the results of our efforts. In 2111, the "Stone Menkan Su Bao" won the honorary title of "Chinese Famous Snack", which is the appreciation and affirmation of all the stone threshold people's hard work.

I often tell myself that we should not only be satisfied with the present performance, but also take a long-term view. In today's fierce business competition, people's demand for food is increasingly diversified, and only products that pass the customs are not enough to stand in the competition, which requires enterprises to keep pace with the times, constantly adapt to market needs, and form a rapid market response mechanism. In the new era, if we want to make the brand "Stone Menqiansu Bao" bigger and stronger, we must integrate its cultural characteristics into it, and let people taste its legendary history and its strong cultural atmosphere while tasting delicious food. Therefore, we have made unified and careful planning and arrangements from the tableware decoration and shop decoration. At the same time, I also require every employee to memorize the history of the stone threshold before taking up his post, which is the first step to become a qualified stone threshold person; While the waiter serves the guests and serves delicious vegetarian buns, we should introduce the historical origin of the "Stone Door Bucket" to the guests, so that everyone who has been to the "Stone Door Bucket" shop can be familiar with the historical and cultural origin of the "Stone Door Bucket". I ask every employee to treat guests with integrity, be honest, operate with integrity, and act with integrity. Only an enterprise that pays attention to honesty can win the market and development in the fierce competition. Now "pursuing Excellence" has become the goal of all stone threshold people. The 21th century is bound to be an era that pays attention to the development of brand culture and food culture. What we need to do in the future is not only to carry forward the historical and cultural connotation of the brand "Stone Menkan Su Bao", but more importantly, to bring the related series of products to the market, so that they can better carry forward their cultural connotation, survive and develop in the market tide in the new century, and let them better serve the diners and people's health.

Recently, based on the suggestions and requirements of diners, we have developed the quick-frozen "Stone Door Door Noodle Noodle" product

This vegetarian product not only meets the requirements of the old ladies who can't come to the "Stone Door Noodle Noodle Noodle Noodle" to taste it in person, but also facilitates the short-term preservation of the family.