There are many specialties in Dandong, my hometown. Steamed buns are the national specialties of Dandong. I checked the official explanation of steamed buns on Baidu and sent it to everyone. I also posted a picture for everyone to have a visual look and understand this kind of food.

Food, let me tell you how to make it well.

Steamed buns are a snack from Northeast China, also known as steamed buns.

It was first invented by the Manchu people. It is a by-product of sour soup. It is a round noodle processed from cornmeal and has a unique taste.

Rich in nutrients, sour and delicious.

It is a noodle food made from fermented corn starch flour. The processing method is different from rolling noodles. Generally, it is eaten in small quantities by putting it on the finger (soup cover). It can also be dried in the sun and sold after drying.

In our place, steamed buns are the staple food. Generally, ordering a takeaway and "a plate of steamed steamed buns" at noon is a complete meal.

Steamed buns are our pride, because they are fermented corn food and have a very short shelf life. In the era of green leather trains, people in Shenyang could only come by car if they wanted to eat. I heard that vacuum packaging is now available, so I went out.

Because if steamed buns are not cooked well, they will taste very unpalatable and cannot be swallowed at all. There are not many people who know how to cook steamed buns, so there are many people who hate and love steamed buns at the same time.

The steamed buns are fried, not stir-fried, and the ingredients range is particularly wide, including eggs, meat, vegetables, shellfish, shrimp...

Prepare ingredients for fried steamed buns: a bag of steamed buns costs three yuan.

The market has a stall selling steamed buns.

One ounce of minced meat, three pieces of spinach, appropriate amount of salt and soy sauce.

Step 1 This step is the most important step for making the steamed buns delicious. To blanch the steamed buns, fill the pot with a wide amount of water. Boil the water and add the steamed buns. There are two benefits to blanching the steamed buns. First, the steamed buns are too sour and will taste sour after blanching.

A lot of it will be removed. Secondly, after scalding it with hot water, it will not stick when frying. After blanching, rinse it with cold water.

spare.

Once cooked, it will become strips. Step 2: Heat oil in a pan. Heat the chopped green onion in the pan until fragrant. Add one or two minced meat. The minced meat should be fatter. If you want to eat meat, you can also cut it into shreds.

Put more, it depends on everyone's taste.

Stir-fry the minced meat until it changes color, then add the washed and chopped spinach. Prepare the side dishes as much as possible to be the same length as the steamed buns, so that the dish will look beautiful.

Step 3: Stir-fry the spinach until soft, add the steamed buns and stir-fry evenly, then add boiling water. Use a cooking spoon to add 2 tablespoons of water. Use high heat. Now it is half-fried and half-stewed. Use a spoon to push the ingredients in the pot. Do not stir.

Stir vigorously and continue to stir-fry.

When the juice gradually dries up, add soy sauce, put a circle of juice around the edge of the pot, and add an appropriate amount of salt.

Light a little oil and take it out of the pan.

Delicious fried steamed buns are ready. Fried steamed buns are served with clear soup. If you eat them in a restaurant, just use hot water to make a bowl of soy sauce soup, add coriander and some sesame oil.

You can make a high-quality vegetable soup at home. The fried steamed buns will be covered with juice and ingredients, but no excess soup will flow out!

Okay, let’s try it, I hope it can help you!

In the future, I will also introduce a lot of delicacies and recipes from my hometown. If you like it, you can follow me. I like to eat and am willing to be a Ruyi cook!