Shumai
The skin of steamed dumplings in Beijing is as thin as paper, surrounded by wrinkled lace skin, the stuffing is tightened, and the lace is gathered together like a flower. In addition to pork, sea cucumber and shrimp, there are also steamed dumplings with crab meat and jade, which change with the seasons. Generally, pork is the main ingredient, with Chinese cabbage, leek, fennel, pumpkin, green onion, zucchini and so on. It's made by a restaurant in the capital. There are also glutinous rice (including glutinous rice) in Jiangsu and Zhejiang provinces.
Shumai
There are many explanations about the origin of the word "steamed dumplings". One way of saying it is: steamed dumplings were sold in Hohhot and teahouses in the early years. Diners are eating hot steamed dumplings while drinking thick brick tea or various lobular teas, so steamed dumplings are also called "selling", which means "selling behind your back"; It is also said that because the edges of steamed dumplings are slightly wrinkled like flowers, they are also called "micro-beauty", which means "beauty while burning". Nowadays, steamed dumplings have become a delicious staple food, so they are commonly called "steamed dumplings".
When did steamed dumplings originate? It's hard to tell. Historically, when Hohhot was still the "osmanthus city", steamed dumplings were already famous as the capital. At that time, restaurants in Beijing, Tianjin and other places used the signs of "Guihuacheng Steamed Dumplings" and "Authentic Guihuacheng Steamed Dumplings" to attract customers.
The method of cooking is simple: roll the unfermented flour into thin skin, wrap it with stuffing, knead it into a ball and steam it. Shaoshao is found in many places, but Shaxian Shaoshao is the most distinctive and delicious.
Steamed dumplings in Shaxian County is thin and small, with some cassava flour mixed in the flour. After steaming, it is crystal clear and delicate, and it is appetizing at first sight. High-end cooking pays great attention to stuffing, and shrimp, lean meat, winter bamboo shoots, mushrooms and vermicelli are indispensable.
The delicacy of steamed dumplings in Shaxian County also benefits from lobster sauce. In foreign cooking, condiments are mostly mixed in fillings. As the saying goes, "it is difficult to adjust." Salty, light, sour and spicy are difficult to grasp. The stuffing in steamed dumplings, Shaxian County is mainly based on the natural flavor of ingredients, supplemented by natural seasoning douchi. Salty, light, sour and spicy can be mastered by consumers themselves, which can be described as "many people are difficult to adjust" and is a good way to make use of it.
Shaoshao is generally salty, but Xiamao has a sweet Shaoshao with a unique flavor. The production of Xiamaotian steamed dumplings is not complicated: the "Sanyuan cake" produced by Xiamao Real Estate is cut into diced cakes with the size of one square centimeter, mixed with lard, laver and white sugar as fillings, added with orange diced cakes and ground peanuts, rolled into skins with refined flour, and the fillings and bags are made into cylindrical shapes with a height of about 4 cm and an opening at the top. After steaming, it can be eaten with a little cooling.
shumai
It is a flour-based food in the north and south of China. It has many varieties. In Jiangsu, Zhejiang and Guangdong, people call it steamed dumplings, while in Beijing and other places, it is called steamed dumplings.
Shao Shao is a China native with a long history. According to the earliest historical records, Park Tong Tong, a Chinese textbook published by North Korea (now North Korea) in the Yuan Dynasty, recorded that Dadu (now Beijing) sold "plain and sour stuffing with a little wheat". The annotation about "a little wheat" in the book says that wheat flour is made into thin slices, steamed in meat and eaten with soup, which is called a little wheat in dialect. Wheat is also for sale. Another cloud said, "thin skin and real flesh." When the top is as thin as a line, it is called wheat. " "Take flour as skin and meat as stuffing to make stamens, which are sold in dialect." If we compare the formula of "Little Wheat" here with that of steamed dumplings today, we can see that they are the same thing.
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, there is a description of "selling peach blossoms" in Jin Ping Mei Hua Ci. The word "a little wheat" appears in books such as Yangzhou Painting Boat and Tongqiao Chair.
The cookbook Tiaoding Ji compiled by an anonymous person in Qing Dynasty collected "meat stuffing", "bean paste" and "oil sugar". Among them, "Laoxian steamed dumplings" 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 "marinated" asparagus dish in the south of China.
Nowadays, the varieties sold everywhere are richer and more exquisite. For example, Henan has cut stuffing to sell; Duck oil is sold in An Wei; Hangzhou has roast beef; Jiangxi has eggs and meat; Shandong Linqing has mutton steamed dumplings; Suzhou has three kinds of delicious food for sale; Guangzhou has crab meat, pork liver, beef and ribs, all of which have their own local characteristics.
Steamed dumplings, Cheng Guihua, which is famous in Beijing, was called steamed dumplings in Yuan Dynasty, Shamao in Ming Dynasty and Ghost Pengtou in Qing Dynasty. Its flavor and preparation method are different from north to south, such as dry steamed steamed dumplings in Guangdong, crab yellow steamed dumplings in Jiangsu, emerald steamed dumplings and so on. However, when Hohhot was called "Osmanthus fragrans City" in history, steamed dumplings here was already famous in Beijing.
According to "Slow Tale", "There is only one kind of special food sold in the city, because the tea shop sells it itself. As the saying goes,' incidental' means taking, so selling. And naturalized (Hohhot) for sale, which has been well-known since the past. There are imitators in other counties or towns. And the taste is slightly inferior. " In the early years, everything sold in Hohhot was sold in teahouses. Diners are drinking thick brick tea or all kinds of lobular tea, eating cakes and chatting about old things and news in the world. The rich aroma floated between tea shops for a long time.
Roasting is to roll the mixed and thoroughly kneaded noodles into thin lotus leaf skin with potato flour with a special rolling pin (roasting hammer), then mix the fresh mutton cut with onion and ginger into stuffing, and then hook it with cooked starch to make the roasted stuffing with moderate humidity, red, white and green, and fragrant smell. Put the stuffing in the roasted skin and gently knead it into pomegranate shape, then steam it in a cage for 7-65438+. When I came out of the cage, I suddenly smelled the fragrance and the shape was crystal clear; Its taste is fragrant and refreshing, strong but not greasy. Skin as thin as cicada's wings, flexible and unbreakable. It is supported by chopsticks, hung like steamed dumplings, Cheng Guihua, and broadcast in the capital with a nice name. It was called steamed dumplings in the Yuan Dynasty, Shamao in the Ming Dynasty and Ghost Pengtou in the Qing Dynasty. Its flavor and production methods are different from north to south, such as dry steamed steamed dumplings in Guangdong and crab yellow steamed dumplings in Jiangsu. However, when Hohhot was called "Osmanthus fragrans City" in history, steamed dumplings here was already famous in Beijing.
According to "Slow Tale", "There is only one kind of special food sold in the city, because the tea shop sells it itself. As the saying goes,' incidental' means taking, so selling. And naturalized (Hohhot) for sale, which has been well-known since the past. There are imitators in other counties or towns. And the taste is slightly inferior. " In the early years, everything sold in Hohhot was sold in teahouses. Diners are drinking thick brick tea or all kinds of lobular tea, eating cakes and chatting about old things and news in the world. The rich aroma floated between tea shops for a long time.
Roasting is to roll the mixed and thoroughly kneaded noodles into thin lotus leaf skin with potato flour with a special rolling pin (roasting hammer), then mix the fresh mutton cut with onion and ginger into stuffing, and then hook it with cooked starch to make the roasted stuffing with moderate humidity, red, white and green, and fragrant smell. Put the stuffing in the roasted skin and gently knead it into pomegranate shape, then steam it in a cage for 7-65438+. When I came out of the cage, I suddenly smelled the fragrance and the shape was crystal clear; Its taste is fragrant and refreshing, strong but not greasy. Skin as thin as cicada's wings, flexible but not broken. Pick it up with chopsticks and hang it like a purse.
steamed jiaozi /dumpling (with meat and vegetable stuffing)
/tour/czsf/200602/20060214164022.html (dry steamed and sold pictures)
Steaming is one of the traditional breakfasts in tea houses that Guangzhou people like. Steamed with semi-exposed meat stuffing wrapped in fine flour, it is delicious in color and refreshing. All teahouses and restaurants sell them. There are two kinds of steamed pork and beef. Among them, the history of roast beef has been 70 or 80 years. The preparation method of beef roast is: beef is deboned, chopped with a knife, and mixed with fat pork, ginger juice, wine, etc. , tart to gel, squeeze into balls and serve. Take two capsules from each dish and steam them in a steamer. Now there are refreshing ingredients such as horseshoe granules and bamboo shoots to make it more delicious.
steamed jiaozi /dumpling (with meat and vegetable stuffing)
Take egg liquid, water and flour as skins, pork, shrimps and mushrooms as fillings, knead them into pomegranate flowers and steam them. Its color is light yellow, crab yellow is bright, its skin is soft, its meat is refreshing, it contains a little juice, and it tastes delicious and fragrant. In 1930s, dry-steamed stir-fry became popular all over Guangdong. In the past 20 years, it has spread all over large and medium-sized cities in Guangxi, and has become an essential product in Lingnan teahouses, restaurants and tea markets.
Manufacturing method and sales mode of dry steaming;
1. Place the flour on the chopping board to make a nest, add egg water and alkaline water, knead well, and wrap it with a wet cloth 15 minutes. Knead the dough into long and thin strips, then cut it into small discs about 6 mm thick with a knife, put the small discs into dry corn flour with a mallet, and roll them into lace cakes for later use.
2. Cut the lean meat into small pieces and put them in a pot, then add some salt, oil and monosodium glutamate and stir. Peel and clean prawns, chop them, put them in another pot, add salt and monosodium glutamate, stir and bond, then cut the remaining fat meat and mushrooms into small pieces, mix them with meat and shrimp, and put all seasonings into them and stir evenly to get the filling.
3. Take the skin with your left hand, and put the 15g stuffing into the skin with your right hand. Close the top of your thumb and forefinger, flatten the ruler, and press it to form a circle, from which you can see a little stuffing. After wrapping, put them on a small oil steamer, 4 in each cage, and add some rice rolls or egg yolk to decorate the roasted mouth. Use the atmosphere when steaming, about 7 minutes (it is easy to peel off if it takes too long).