What is the origin of Shao Shao?

What is the origin of Shao Shao? Many friends have breakfast in steamed dumplings. This delicious food with both rice and meat fills many people's stomachs and is one of the best breakfast candidates, but many people don't know what is the origin of Shao Shao. Let's learn about it together. What is the origin of Shao Shao? 1

Shao Shao is a very popular specialty snack, which is said to have originated from steamed stuffed buns. The main difference between it and steamed stuffed bun is that it uses unfermented noodles to make skin, but also that the top is not sealed and is pomegranate-shaped. The earliest historical records: In the 14th century, the Chinese textbook "Pak Tong Tong" published by Korea (present-day Korea), there was a record that Yuan Dadu (present-day Beijing) sold "plain and sour stuffing with a little wheat". If we compare the recipe of "a little wheat" here with today's Shao Shao, we can see that the names of these two foods are the same thing.

In the Ming and Qing Dynasties, although the word "Shaomai" was still used, the names of "Shaomai" and "steamed dumplings" also appeared, and "Shaomai" appeared more frequently. In the early years, Shao Shao was sold in teahouses. Diners ate hot steamed dumplings while drinking thick brick tea or various lobular teas, so Shao Shao was also called "selling", which means "selling from time to time". In the third year of Qianlong, Wang of Beijingli Village, Fushan County opened a Fushan barbecue restaurant in Xianyukou, outside Qianmen, Beijing, and made fried triangles and various famous dishes.

On New Year's Eve, Gan Long returned from a private visit to Tongzhou and went to Fushan Shaoshao Restaurant to eat and sell. The stuffing here is soft and fragrant, oily but not greasy, white and crystal clear, like jade pomegranate. After eating long food, he was full of praise. After returning to the palace, he personally wrote the three characters "All in one place" and ordered people to make a plaque and send it to Fushan Shaomai Museum. Since then, the museum has gained great fame and doubled its value.

Nowadays, Shaoshao has become a delicious staple food, and now the varieties of Shaoshao are more abundant and the production is more exquisite. For example, there are chop stuffing in Henan, duck oil in An Wei, beef in Hangzhou, egg meat in Jiangxi, mutton in Linqing, Shandong, Sam Sun in Suzhou, chrysanthemum in Changsha, Hunan, crab meat, pork liver, beef and ribs in Guangzhou, all of which have their own local characteristics. What is the origin of Shao Shao? 2

There are many different versions about the origin of the word Shao Shao. It is said that in the late Ming and early Qing dynasties, near Dazhao Temple in Da 'nan Street, there were two brothers who made a living by selling steamed buns. Later, my brother married a daughter-in-law, and my sister-in-law asked for separation. The steamed bun shop was owned by my brother, and my brother worked in the shop to make and sell steamed buns.

The kind-hearted younger brother has no money except to eat. In order to increase his income and marry a daughter-in-law, when he steamed buns on the stove, he made some thin-skinned "steamed buns", which were sold separately, and the money from selling them to his brother was accumulated. Many people like this steamed bun, and it was named "Daimai". Later, when its name evolved and spread to the south, it was changed to steamed dumplings.

There is another saying: As early as three years in Qianlong, Wang of Beijingli Village, Fushan County opened a Fushan steamed dumplings Pavilion in Xianyukou outside Qianmen, Beijing, and made fried triangles and various famous dishes. On New Year's Eve, Gan Long returned from a private visit to Tongzhou and went to Fushan steamed dumplings Pavilion to eat steamed dumplings.

The steamed dumplings stuffing here is soft and fragrant, oily but not greasy, white and crystal clear, like jade pomegranate. After a long meal, he was full of praise. After returning to the palace, he personally wrote the three characters "All in one place" and ordered people to make a plaque and send it to Fushan steamed dumplings Pavilion. Since then, the steamed dumplings Pavilion 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 doesn't seal the top is that the tea drinkers bring different kinds of side dishes, some are raw beef and mutton, ginger and onion, some are radish, green vegetables and dried tofu ... In order to distinguish the side dishes of the tea drinkers, they don't seal them. Whenever a cage is steamed, the shop assistant will bring the steamer to the big table of the tea hall and say, "The side dishes of the tea drinkers are here, please help yourself." At this time, the tea drinkers ordered their own "pancake cabbage" and drank it while eating.

Another saying is that Shao Shao originated from steamed stuffed bun. The main difference between it and steamed stuffed bun is that it uses unfermented noodles to make skin, but also that the top is not sealed and is pomegranate-shaped.

Today, the varieties sold in various places are richer and more exquisite. For example, there are chopped stuffing in Henan, Baihua in Shanxi, scallion and pork in Hebei, duck oil in Anhui, beef in Hangzhou, egg and meat in Jiangxi, mutton in Linqing, Shandong and Sam Sun 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.

if you want to cook your own food, it's not complicated to make it. Its raw materials include wheat flour, corn starch and stuffing. When making, the wheat flour will be kneaded into a hard dough, then it will wake up and be kneaded into a round strip and a pulling agent, and then the dough will be rolled with a shaft hammer and pressed into round skins, which will be stained with corn starch one by one, and then the round skins will be piled together and pounded into lotus leaf-shaped lace skins, wrapped in stuffing, and the top will show a pomegranate-like pattern when squeezed by hand. Put the Shao Shao in a steamer and steam for about 1 minutes, then you can eat it.

Method of steamed dumplings Peel

Ingredients: 5g of flour, 15g of boiling water and 15g of cold water

Method:

1. Put 5g of flour into a basin, then pour boiling water and stir continuously, then pour 15g of cold water and stir continuously after pouring. After mixing evenly, knead it into smooth dough by hand, and then seal it with plastic wrap.

2. Then remove the plastic wrap, cut a small piece of dough with a knife, and knead it by hand into a uniform strip with a diameter of about three or four centimeters.

3. Then use your hands to find out the flour paste with even size.

4. Then sprinkle flour, round it and flatten it. Sprinkle extra flour when flattening it.

5. Next, roll it open like a dumpling wrapper with a rolling pin.

6. Finally, it can be directly used to wrap steamed dumplings.

The nutritional value of steamed dumplings

The nutritional value of steamed dumplings is mainly related to the stuffing contained in steamed dumplings.

1. Pork mushroom steamed dumplings

Pork contains a lot of protein, which contains a lot of amino acids, which can help the human body get energy and promote growth and development. Iron can help anemia patients to relieve dizziness and other symptoms caused by anemia; The nutrients contained in mushrooms are several times higher than other fruits or vegetables. protein in mushrooms contains more than a dozen amino acids, while other vegetables and fruits are several times lower. Supplementing essential amino acids for human body.

2. glutinous rice steamed dumplings

glutinous rice tastes soft and smooth, and is rich in nutrients such as protein, vitamins, calcium, sugar, etc., which can help the human body to supplement the required nutrients, and for women, it can also play the role of enriching blood and nourishing qi, strengthening the stomach and strengthening the spleen, and promoting intestinal digestion.