In the Ming and Qing Dynasties, although the word "steamed dumplings" was still used, names such as "steamed dumplings" and "steamed dumplings" appeared, and "steamed dumplings" appeared more frequently. For example, the tenth time in The Scholars: "Two plates of dim sum, one plate of pig heart and one plate of steamed dumplings with goose oil and white sugar." There is also a description of "selling peach blossoms" in Jin Ping Mei Hua Ci. During the Qianlong period of the Qing Dynasty, there was a saying that "steamed dumplings and wonton were full of dishes". The word "sell" appeared in Li Dou's The Story of Yangzhou Painting Boat and Lu Gu's Tongqiao Yishu. "Tell Li Cuilian's Story in Qingping Mountain Hall": "What is the difficulty of selling and eating? I will cut three soups and two pieces. " Fu Chongju's Overview of Chengdu Dietary Recipes lists "all kinds of steamed dumplings, roasted meat, ground vegetables, frozen vegetables, mutton, chicken skin, pheasant, golden hook, vegetarian steamed dumplings, sesame steamed dumplings, plum blossom steamed dumplings, lotus steamed dumplings ..." Tiaoding Ji, a cookbook compiled anonymously in the Qing Dynasty. Among them, "meat stuffing" takes chicken and ham as raw materials and seasonal dishes as fillings. "Stir-fried sugar" is filled with diced suet, walnut kernel and white sugar. There is also a kind of "stewed bean sprouts" in southern China.
Nowadays, the varieties sold everywhere are richer and more exquisite. Henan has cut stuffing for sale, Anhui has duck oil for sale, Hangzhou has beef for sale, Jiangxi has egg flower meat for sale, Shandong Linqing has mutton for sale, and Suzhou has Sam Sun for sale. There are chrysanthemums in Changsha, Hunan; Guangzhou has steamed pork, shrimp, crab meat, pork liver, beef and ribs, all of which have their own local characteristics.
All kinds of steamed dumplings.
All kinds of steamed dumplings (6)
The origin and legend of the name of steamed dumplings
There are different versions of the origin of the word "steamed dumplings". It is said that in the late Ming and early Qing dynasties, two brothers lived by selling steamed buns near Jokhang Temple in Da 'nan Street. Later, my brother married his daughter-in-law, and my sister-in-law asked for separation. My brother makes steamed bread in the shop and sells it. My kind brother has no money except for eating. In order to increase income, he will marry a daughter-in-law in the future. When he steamed steamed buns, he made some thin-skinned "steamed buns" and sold them separately.
There is another saying: As early as three years in Qianlong, Wang of Beijingli Village, Fushan County opened a Fushan Steamed Dumpling Restaurant outside Qianmen, making fried triangles and various famous dishes. On New Year's Eve, Gan Long came back from a private visit to Tongzhou and went to Fushan Steamed Dumplings Restaurant to eat steamed dumplings. The steamed dumplings here are soft and fragrant, oily but not greasy, white and crystal clear, like emerald pomegranate. After eating a big meal, he was full of praise. After returning to the palace, he personally wrote "all in one place" in three characters, and ordered people to make a plaque and send it to Fushan Steamed Dumpling Hall. Since then, the steamed dumpling restaurant has gained great fame and doubled its value. But this has little to do with the origin of the name.
The reason why steamed dumplings are not sealed at the top is because tea drinkers bring different kinds of side dishes, some are raw beef and mutton, ginger and onion, some are radish and green vegetables and dried tofu ... In order to distinguish the side dishes of tea drinkers, they are not sealed. Every time a steamer is finished, the bartender will put the steamer on the big table in the tea room and say, "Here's the side dish for the tea drinker, please help yourself." At this time, the tea drinkers ordered their own "pancake cabbage" and drank it while eating.
Another way of saying this is that steamed dumplings originated from steamed stuffed bun. The main difference between it and steamed stuffed bun is that it uses unfermented noodles as the skin, and the top is not sealed, showing pomegranate shape.
Nowadays, the varieties sold everywhere are richer and more exquisite. For example, chopped stuffing in Henan, pork with scallion oil in Hebei, duck oil in Anhui, beef in Hangzhou, egg drop meat in Jiangxi, mutton in Linqing, Shandong, and three delicacies in Suzhou. There are chrysanthemums in Changsha, Hunan; Guangzhou has steamed pork, shrimp, crab meat, pork liver, beef and ribs, all of which have their own local characteristics.
Category editing
Potato steamed dumplings
Zhanshi steamed dumplings
Zhanshi steamed dumplings
Ingredients: potato (200g), corn starch (80g), flour (20g) and fresh shrimp (300g).
Accessories: onion, konjac, bamboo shoots, salt, cooking wine, sesame oil and egg white.
Production steps:
1. Peel the potatoes, cut them into small pieces, soak them in cold water for half an hour, and then put them in a container to drain.
2. Cook the potato pieces in a small pot, drain the potato water in the container again, and add corn starch and flour while it is hot.
3. press the potatoes into mud with a spoon, and stir them into dough by hand when they are not hot (without water).
4. Dough, put it in a basin and cover it with a clean cloth for later use.
5. Divide the dough into 265,438+0 dough pieces, dip them in flour respectively, and press them into skins with a small flat plate.
6. Chop the shrimp, add seasoning and stir evenly in one direction for later use.
7. put a spoonful of stuffing in the noodles, put a edamame on it, and wrap it.
8. After the water is boiled, put the oil paper on the plate in the steamed dumplings (anti-sticking) and steam for 12 minutes.