My uncle's house can also cook Fuchun buns, so I like to go to his house to play, in order to eat a few Fuchun buns. Don't call me greedy, if you can taste it yourself, you will be addicted!
The surface of Fuchun steamed buns is particularly white and thin, and the bun skin should be rolled very thin. The stripes on the steamed stuffed bun are as thin as those carved, and they are evenly twisted into a circle. Once, I took a Fuchun bag made by an uncle and carefully counted the stripes on it. Oh, my God, there are 37 articles. There is a round mouth in the middle of the steamed stuffed bun, as if the little crucian carp was about to spit bubbles with its mouth open. Sometimes looking at these carefully made buns is like appreciating an artistic treasure, which makes you open your mouth.
The stuffing of Fuchun Bao is really delicious: sweet and delicious, salty and light, oily but not greasy, with endless aftertaste after eating. There are many kinds of steamed stuffed buns, including green vegetables, dried vegetables, fresh meat, crab roe, diced meat, red bean paste and so on. Even meat buns are divided into dozens of kinds, such as shrimp meat, bacon and vegetable meat! My favorite food is crab paste. Dipping in vinegar is better than eating fresh crabs. Once, I ate three in a row and was so swollen that I couldn't bend over. Fuchun bags come in different sizes, the big ones are full when you eat one, and the small ones are small and exquisite and can be swallowed in one bite.
Fuchun Bao is full of color and flavor, so it is no wonder that it is praised as "the best in the world" by foreign guests.
As the saying goes, "Food is the most important thing for the people." Every place has its own special snacks. The specialty snack in my hometown is jiaozi. It's not difficult to be jiaozi, and it's not easy to say it.
First, buy fresh meat from the market, chop it into minced meat, then put the prepared flour into a basin, add appropriate water, and you can mix the noodles. Divide it three times and five times, and the dough will be made up. Then put the dough on the steaming tray, pick up the rolling pin, roll the dough for a while, and the dumpling skin will be ready. But you must pay attention to the fact that the dumpling skin should not be too thin, because it is too thin, and the meat in the dumpling skin will be disobedient to drill out of the cracks in the dumpling skin; Don't make dumplings too thick, because it's too thick, and it's not easy for jiaozi to cook them in water. Therefore, the dumpling skin must be moderately thick, just right.
When jiaozi is done, put it into boiling water. You must be patient when cooking jiaozi. After two or three minutes, jiaozi had no qualms about hiding in the water. After a while, jiaozi was alive and kicking in the water like a little whitebait. The blue flame licked the bottom of the pot, the pot was steaming, and the jiaozi in the pot was boiling all the time. Before long, I saw that the time was up, so I quickly brought a bowl with some jiaozi in it. I picked up a jiaozi with chopsticks and sent it to my mouth. Wow! It is delicious. A faint juice came out of my mouth. I really admire jiaozi, not a fairy! I savored the taste carefully, and even the gods in the sky rarely heard it a few times. I gently took a bite, and suddenly, I had an indescribable feeling in my heart. There seems to be nothing more delicious.
As the saying goes, "Food is the most important thing for the people." I said, "I take jiaozi as the sky!" Jiaozi in my hometown has the unique flavor of my hometown.
I like jiaozi, which is a snack in my hometown.