The name of the soda bag comes from the fact that you can't open the lid of the steamed stuffed bun during frying, and the steamed stuffed bun will start to steam until the steam starts to steam at the side of the pot, and then add oil.

"soft drink bag" is a unique traditional snack in Wuhan. It has a history of decades. On the streets of Wuhan in winter, on the top of the big oil barrel coal stove, there is a big flat pan and a greasy lid, which can't cover the steaming heat. After ten minutes, the water vapor gradually dries up, and the white fat buns live next to each other. A ladle of golden cooking oil is poured down, and the buns make a squeaking sound. After frying for a while, it is successful.

bite it down, and the hot glutinous rice stuffing smells like pepper, which warms your mouth. The golden bottom has a hard shell, which is crispy and invincible. There are not many shops that make soda bags now. There are bears in Hubu Lane, and there are also food streets in Shouyi Road. The old soda bags in Unity Street here in Hankou and Mao Shi soda bags in Shanhaiguan Road are also time-honored. At the earliest, there was only one taste of glutinous rice, which contained bean paste, and now there are vermicelli, mushrooms and so on. The steamed stuffed bun skin was golden and burnt, and it tasted good.

The method of making soft drinks package is as follows:

Material preparation: common flour, yeast, sugar, sweet potato powder, eggs (optional), onion, light soy sauce, light soy sauce, oyster sauce, salt, spiced powder, etc.

1. First, prepare the raw materials. 3g glutinous rice, a little in five flowers and mushrooms, some flour, yeast and so on.

2. Making stuffing. Soak glutinous rice in water for 4-6 hours, then steam it in a pot, and steam it for 2 minutes after aeration; Soak mushrooms and dice them, and dice the meat; Put oil in the pan, pour diced meat and diced mushrooms, add soy sauce, sugar and cooking wine and fry for seven minutes; Add soy sauce to glutinous rice and mix well with appropriate water; Stir the diced meat and glutinous rice to mix thoroughly, and our stuffing is finished.

3. Making steamed stuffed bun skins. Add 3-4g yeast to the flour, add water and knead it into dough. The rest is to wait for the flour to fully ferment to twice its original size, and then wrap the stuffing with steamed stuffed bun skin, and a prototype of steamed stuffed bun is made.

4. fry. Put the wrapped steamed stuffed bun in the pot and fry until a shell appears at the bottom of the steamed stuffed bun, then pour a certain amount of water, cover the lid and continue to fry. When the water in the pot is boiled dry, the soda bag will be ready.