Lead: Round head, yellow face, and a small flower hat on the top. Although it is small, it exudes attractive breath and attracts passers-by like a magnet. It is a common small steamed bun. The following "composition of steamed buns" is carefully arranged and provided by me for everyone. Welcome to read!
article 1: steamed buns
steamed buns are my favorite breakfast. The physiognomy of steamed buns is interesting. In the steamer, it is like a few chubby, sleeping in the steamer. Xiaolongbao not only looks interesting, but also its taste and fragrance can make you want to smell it and eat it.
sitting in a chair, the steamed buns just finished gave off a faint fragrance. As soon as I smell this fragrant smell, I can't help eating it in big gulps. No sooner had he picked up a "chubby" and stuffed it in his mouth than he began to resist. It made my tongue numb with boiling soup. I was unconvinced and vowed to eat this "chubby" who overreached. So I picked up another "chubby" and stuffed it into my mouth. No sooner had I bitten the skin with my teeth than a strong soup came out. This soup tastes fresh and strong. After drinking it, you will feel like smoking again. Began to chew its meat. Its meat is very full, a bite of fresh, thick and salty makes you want to eat it.
The practice of steamed buns is very simple. Cut the spices and some seasonings first, then cut them together in the meat, then wrap them in a leather bag, put them in a steamer and steam them for a few minutes. This "chubby pier" is really memorable!
chapter 2: Nanxiang steamed buns
I really like delicious steamed buns! Gourmet is an art, and the steamed stuffed bun invented by China people can be regarded as a masterpiece in this art, while Nanxiang Steamed Bun is exquisitely made. It takes refined white flour as the skin, first takes the lean pork leg as the stuffing, and the most unique thing is to stew the soup with the old hen the next year, then cook it with the pork skin, and then make it into skin jelly and mix it into the stuffing.
the size of the picked noodles is even, and the surface is wiped with oil, which will make the taste better. Pull the embryo to the end, about the same size, and pull it up when wrapping. Its advantages are thin skin, tender meat and fullness. The hot fog went straight up, and the steamed buns were ready. At this time, the steamed buns were white and crystal clear, like jade rabbits, which made people love them. Punch the dough and the slippery juice will flow out at once. Snow-white dough, bright juice and pink meat stuffing are extremely attractive. I like steamed buns best.
Chapter 3: Delicious composition of steamed buns
Steamed buns are a famous flavor snack here and have always been popular with diners. What is the origin of steamed buns? In the Qing Dynasty, Yangzhou local soup dumplings were more famous, and the poet Lin Lanchi had a poem describing "soup dumplings". Poetry; "It's hard to swallow the taste and easy to taste, and it's the most well-preserved, and it's not necessary to be weak outside, and it's necessary to prevent hot hands from being hot. Xiaolongbao has been passed down to this day. It has always become a food that cannot be ignored in people's mouths.
The practice of steamed buns is not too simple: first peel, wash and cut ginger into powder for later use; Wash pork and chop it into minced meat for later use. Then put the pork into the pot, add some ingredients and stir it clockwise. Add water in several times, and then stir. Then knead the flour and yeast into balls, roll them into skins, put the stuffing into them, and knead them into 18 to 2 small pleats, which is the green steamed stuffed bun. Put the raw buns in a drawer and steam them with boiling water. If you like to drink vinegar, you can also sprinkle a few drops. A cage of steamed buns with all colors and flavors is finished.
Eating steamed buns is also very interesting. When eating, you can gently lift them first, move them slowly, then open the window, and then have soup. I like to drink the halogen in the drawer first, which is called delicious. Then open the skin of the steamed buns, and a thick fragrance will suddenly pass through your nose. If you take a big bite of the meat, it will be delicious. You can also taste the skin first, and then eat the meat inside. There is halogen in the meat. If you eat it carelessly, you will be embarrassed. However, you also lick the smell of halogen first, which is called "cool".
But one day when I was eating steamed buns, I accidentally ate the whole steamed buns, which made me choke for a long time and drank two glasses of water before swallowing it. Otherwise, my throat would really suffer! It's all because steamed buns are so delicious, otherwise I wouldn't choke.
If you also want to taste the mystery and delicacy of steamed buns, come and have a taste, but I'm telling you, you should buy them in a place that specializes in selling steamed buns, otherwise you won't taste the authentic steamed buns.
article 4: steamed buns
there are many famous snacks in Shanghai, including spiced beans, pear paste candy and Nanxiang steamed buns, among which I like steamed buns best. Steamed buns are also called soup buns. As the name implies, soup buns pay attention to the soup wrapped in it. That moist soup is well made, which can directly soak your stomach. It's not easy for steamed buns to have a thorough skin, fresh stuffing and thick soup. Steamed buns are found in the south of the Yangtze River, such as the soup buns in Zhiweiguan, Hangzhou, steamed buns in Nanxiang and the soup buns in Chenghuang Temple, Shanghai, which are quite famous all over the country.
Let's start with Nanxiang's signature steamed buns. This steamed bun is definitely worthy of the name. When you gently bite the thin skin, the five senses are immediately captured by the soup full of crab fragrance. Slowly suck the soup into your mouth and feel delicious as if you had just chewed a big bite of crab meat. You can clearly see that the black-and-white crab meat and golden crab roe are densely embedded in the meat stuffing, and the taste is very wonderful.
Just a few days ago, I went to the Shiweiguan soup dumpling restaurant on Caoxi North Road and tasted steamed buns. There are the most famous five-color soup buns, which are purple foie gras soup buns, green loofah soup buns, yellow pumpkin soup buns, white Shanghai soup buns and red French truffle soup buns. When I walked into the "Ten Flavors View", there was a tangy smell coming, which made my mouth water. After a while, the steamed buns I ordered came, and I saw that they were like onion heads, covered with a thin layer of skin, and inside was a small round meat ball. When I picked it up with chopsticks, I found it very elastic and not easy to break. My mouth was watering. I immediately got some vinegar, bit a small hole and sucked out the soup in the steamed buns. "How fresh!" I cooed, and then gulped down the steamed buns. Loofah and pumpkin soup packets have the fragrance of vegetables, Shanghai soup packets are fresh and sweet, foie gras soup packets are nutritious without fishy smell, and truffle soup packets have a unique flavor. After eating, I saw several masters making steamed buns in the shop, so I watched them through the glass. The master prepared the raw materials and some seasonings first, then mixed them with the meat sauce, then wrapped them in leather bags made on the spot, put them in a steamer and steamed them for a few minutes. Watching them skillfully move to stir up a large piece of stuffing with wood chips and put it on the thin skin, one hand quickly turned the skin, and the other hand gradually closed the mouth of the soup bag. Tangbao is like a pocket full of treasures, with a bulging stomach.
This steamed bun makes people want to eat it after eating it, which makes people have endless aftertaste. The World Expo will be held in Shanghai next year. We must let foreign friends who come to visit Shanghai taste all kinds of soup buns.
Chapter 5: Xiaolongbao
It has a round head, a yellow face and a small flower hat on the top. Although it is small, it exudes attractive breath and attracts passers-by like a magnet. It is a common Xiaolongbao.
I first ate steamed buns two years ago, after my summer vacation in Shanghai. Dad waited for the bus when he sent me back, but the car couldn't wait left or right, and my legs were numb and my stomach was growling. I had to shake my father's skirt. "Dad, it protested. I can't stand it." I pointed to my little belly and said with grievance. "What do you want to eat?"
my eyes began to search in the street, because there was a faint fragrance going straight into my nostrils. Soon I found the source of the fragrance. I followed the scent and dragged my father to a steamed bun shop. Dad looked at my mouth watering, so he stepped forward and asked for a cage of steamed buns. At this time, the smell of steamed stuffed bun became stronger and went straight into my heart, making me feel a little light. As soon as the steamed stuffed bun was delivered, I couldn't wait to grab one and put it in my mouth. Before it tasted delicious, the steamed stuffed bun had slipped into my stomach. Second, the third is like this. Only then did I have the patience to savor it. It was like a warm spring breeze blowing through every cell of me, and like a trickle slowly sliding through my esophagus. Ah! It's true that this thing should only exist in the sky, and it's rare to taste it on earth. But since then, I have never eaten such delicious steamed buns.
article 6: delicious steamed buns in Kaifeng
in the afternoon, the rooster began to crow again-wake up after noon! Dad suggested that the family go to Kaifeng to eat soup packets, and we all agreed. To Kaifeng, you must take Zhengkai Avenue in front of your house. What a long time! The green belts on both sides can keep me from catching up. The most wonderful section of the green belt, some of the grass is trimmed into waves, one high and one low, like a long green wave, and some are uneven and orderly, like the Great Wall. Behind them are flowers, but they are gorgeous, and they are scrambling to wave to people; Behind, there is the unfinished light rail, but all the pillars have been built. A big man with a big waist is very strong. One of the bridges has been built, which is very imposing and will be very spectacular after completion.
ah! Kaifeng has finally arrived. Just entering Kaifeng, I saw the grass around my mouth, which can be said to be bushes, with a height of forty or fifty centimeters! It was deliberately trimmed into a few neat and generous words: "Kaifeng people welcome you."
who makes steamed buns so attractive? In less than ten minutes, I can't help urging everyone to eat. We came to the "Huangjia Old Shop" for dinner.
let's order! Oh, I was dazzled by so many dishes, so I asked the adults to order, and I quickly handed the recipe to my father. Dad ordered yam, bean jelly and four steamed buns, which were three fresh, shrimp, mutton and coriander respectively.
What I like most is the "Mr. Tea Pour". He is the only one who pours tea for the guests in the whole restaurant. How tired he is! I saw that he was carrying a teapot with a spout that was one meter long and shuttled back and forth between tables. When he saw which guest's tea was missing or gone, he would fill the long spout accurately and quickly at the teacup. After the tea in the teacup was brewed with boiling water, it swirled in the cup, and the tea was fragrant. The thought that the teapot is full of boiling water really makes me sweat for him, but it's no use worrying about myself when I see his skillful kung fu.
ha! Yam came up. Cool yam with sweet jam, I can't help destroying a plate. Bean jelly is also on the table. Well, this taste is much more delicious than that in Kaifeng night market. It's spicy, so I didn't eat much because I don't like spicy food very much.
ha ha! Then, the steamed stuffed bun was served! All four cages are here! I want to eat enough. There is a trick to eating steamed stuffed buns: open the window first, then drink soup. Watch how I eat it: put a steamed stuffed bun on the plate with chopsticks, gently bite a small mouth first, then slowly suck out the nutritious and delicious soup inside, and then finish the rest of the stuffing and skin in two bites. However, some of them didn't eat well, either the steamed stuffed bun was smashed in advance or the soup couldn't be sucked clean, but these couldn't affect my taste of delicious food.
how hot it is! The more you eat, the hotter you get. Look around. Only two air conditioners are installed in two corners of the room. If these two air conditioners in a big restaurant can't solve the problem of dryness and heat at all, I hope we won't sweat again while enjoying delicious food next time.
I was too tired to walk when I got out of the restaurant. In order to help us digest food, my father took a leisurely walk while enjoying the night view of Kaifeng, until we were almost digested, and our family set foot on the road home. Kaifeng, the back garden of Zhengzhou, I will come again when I have the chance.
article 7: steamed buns
if you haven't eaten roast duck, even if you haven't been to Beijing or steamed buns, even if you haven't been to Changzhou. This Sunday, my mother took me to Yinggui Noodle Shop to taste the most distinctive snack in Changzhou-steamed buns. When I got there, I found the store was full of people, some were eating steamed buns with relish, some were looking for seats at the table, and the store was filled with mouth-watering meat. After we found a seat and sat down, the waiter soon put on a steaming steamer, only to see that the steamed bun was like a blooming chrysanthemum, and the skin was like a piece of crystal clear jade, not to mention eating it, but even watching it was a kind of enjoyment. The two of us couldn't wait to pick up a steamed bun first, and when the mouth was full of incense, we remembered the formula for eating steamed buns: "Lift it gently and move it slowly; Open the window first, then drink soup. " I quickly use chopsticks to move the small steamed buns with thin and transparent skin one by one, in case the skin under them is stuck and the delicious soup is lost. Then gently pick up one, lift it up, slowly move it to a small dish of vinegar and ginger prepared in front of you, dip it in some vinegar, and send it to your mouth. Then, according to the 12-word formula, take a small bite first, suck the delicious soup inside, let the thick aroma come to your nose, and churn it in your mouth. The golden soup slowly flows into your mouth, oily but not slippery, fat but not greasy, as if it were in a fairyland, which makes people feel dizzy.
It is known that Xiaolongbao was created in Daoguang period of Qing Dynasty, with a history of one or two hundred years ago. It was initiated by Wanhua Building on Xiaoheyan pontoon bridge, and was named "Xiaolongbao" because it was steamed in a special wooden steamer. Now, Changzhou citizens love to move to Yinggui Noodle Shop next to Zhuochu Bridge to taste steamed buns. They are not only tasting delicious food, but also tasting Changzhou's unique food culture. With its unique color, fragrance, taste and shape, steamed buns have won people's love. In the steamed buns of delicious food, I saw the diligence and wisdom of Changzhou people.
article 8: delicious steamed buns
people often say that steamed buns are delicious, but I have never tasted them, and I don't know what they taste like. This afternoon, my parents took me to the steamed bun shop to open my eyes and eat my fill. I finally got what I wanted that day.
Small steamed buns are whisked and thin-skinned, and there seems to be a bag of juice in them. Small and exquisite, they look like pagodas, translucent and strong, crystal clear and yellow, and the fragrance on the top of the pagodas overflows with the wind, and the shape is similar to that of steamed buns. No wonder they are called small steamed buns. Generally, there are ten buns in a cage, each of which is like a small snowball, but there is a bumpy place on it. I was intoxicated by the aroma before it came up. I can't wait to swallow the whole steamed buns in one gulp.
A cage of steamed buns came up, and I sat in a chair. The steamed buns gave off a faint fragrance. As soon as I smell this fragrant smell, I can't help eating it in big gulps. No sooner had he picked up a "chubby" and stuffed it in his mouth than he began to resist. My stomach is growling with hunger at this moment, and I can't wait to enlarge my mouth and swallow four small steamed buns in one gulp. So I carefully picked up the steamed buns with chopsticks, because I took a small bite and the juice ran into my mouth like a horde. I dipped it in a little vinegar and put it into my mouth. The meat was loose and soft. As soon as I chewed it, its meat was suddenly loose and delicious. My mother said, "You should first lick some vinegar, gently bite a hole and suck up the delicious soup inside.