Suzhou's fried why called dumb fried, the legend is this, suzhou "dumb fried" founder called Yu Er Yuan, due to the age of 9 years old when a disease and the loss of the ability to speak. 13 years of age by the family sent to a snack bar as an apprentice, after 3 years of study back to his father to open the steamed buns to help store. During his apprenticeship, he learned the secret recipe for the filling: the meat filling must be put into the meat jelly, coupled with the fact that he is deaf and mute, never subjected to outside interference when working, frying frying is very focused on the fire to get it right, frying out of the frying is particularly tasty, and over time, the "mute frying" of the reputation has been made.
Shengjian practice is also extremely simple, 1. flour and good placed aside to wake up 1 hour, pork chopped fine, onion, ginger and garlic, chopped mushrooms to be used. 2. in addition to the onion, the bowl of all poured into the pork stuffing, minced green onion to put a little bit of the seasoning put in the clockwise mixing, stirring by hand for about at least 5 minutes or so, it will become viscous. 3. wake up the flour pole into the skin, skin is After the center of the two sides of the thin, take a crust, the minced meat placed in the middle. You can pack. 4. Packed like, this is the second bun, not skillful, folds out of the uneven, all packaged, placed on the board for 10 to 15 minutes. 5. pan hot oil, under the bun, do not open a very large fire, medium heat to the bottom of the bun frying knife golden brown after adding water, the amount of water is probably more than half of the bun belly a little bit, at home, cover the lid and simmer for a few minutes to see that the water is not there, and then Add some corn oil, and finally sprinkled with chopped green onions, black sesame seeds can be out of the pot.