Nanxiang steamed buns, also called Nanxiang steamed buns, come from nanxiang town, Jiading District. This product is famous for its thin skin, rich stuffing, heavy brine and delicious taste, and it is one of the Han snacks that are deeply loved by customers at home and abroad.
Dish features
Shanghai Nanxiang steamed buns have a history of 100 years. The stuffing of Nanxiang steamed buns is made of sandwich leg meat, without adding onion and garlic, only sprinkling a little Jiang Mo, preserved meat jelly, salt, soy sauce, sugar and water. The skin of steamed buns is made of unfermented refined flour. Steamed steamed buns are small and exquisite, shaped like pagodas, translucent, crystal clear and yellow, with a mouthful of soup, full of saliva and delicious taste. If you eat it with shredded ginger and balsamic vinegar and a bowl of shredded egg soup, it will taste better. Nanxiang steamed buns are famous for their thin skin, rich stuffing, heavy brine and delicious taste.
Nanxiang Steamed Buns is a famous traditional point of Han nationality in nanxiang town, a suburb of Shanghai. Because of its small shape and translucent skin, it is steamed in a special bamboo cage, so it is called "Xiaolongbao".
Adopt the method of "heavy stuffing and thin skin, change large into small", and select refined white flour to roll it into thin skin; With lean meat as stuffing, instead of monosodium glutamate, the meat skin is cooked in chicken soup, frozen and mixed in, and fresh, and a small amount of finely ground sesame seeds are sprinkled to get its fragrance; According to different seasons, crab powder or Chun Zhu, shrimps and meat stuffing are also taken. Each steamed bread is folded with more than fourteen pieces, and ten pieces of one or two flour are made, which are translucent, small and exquisite. When you come out of the cage, put any one in a small dish, puncture the skin, and a dish full of juice will be a good product, gradually forming the characteristics of thin skin, fresh juice, tender meat and rich stuffing.
The size of the dough is even, and the surface is wiped with cooking 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.
The reason why steamed buns are popular is that they are small and exquisite, with thin skin and many fillings, and the soup is delicious, one bite at a time, full of saliva. If you eat them with shredded ginger and balsamic vinegar, the flavor will be better. Nanxiang steamed buns are delicious and delicate, and they are loved by more and more people.
nutritive value
Among livestock meat, pork has the lowest protein content and the highest fat content. Lean pork has a high content of protein, which can contain up to 29g of protein and 6g of fat per100g. After stewing, the fat content of pork will be reduced. Pork is also rich in vitamin B, which can make the body feel more energetic. Pork can also provide essential fatty acids for human body. Pork is sweet, nourishing yin and moistening dryness, which can provide heme (organic iron) and cysteine to promote iron absorption, and can improve iron deficiency anemia. Pork chop nourishes yin, pork belly supplements deficiency and strengthens spleen and stomach.