Burnt wheat skin to appear skin as thin as cicada wings, crystal clear effect must be needed to learn the rolling techniques of burnt wheat skin, rolling burnt wheat skin first of all to use professional burnt wheat skin hammer, this tool is sold in many places in the north, if you are in the south or can not buy such a tool can be searched from the Internet a lot of. Another is to roll out the technique of yakisoba skin around the center to the surrounding dispersion of inertia force, so that the rolling out of the yakisoba skin will appear folded lace, and will be very light, Wan as cast, in the case of backlighting seems to be able to vaguely see the opposite side.

Expansion:

1, yakisoba, also known as yakisoba, a little beauty (written in Inner Mongolia, the sound of shāo mài ), Shaw rice, a little wheat, a little plum, burned plums, ghosts Pengtou, called yakuburi in Japan, is to describe the top of the fluffy folded like a flower in the shape of a hot noodle for the skin wrapped in stuffing on the cage steamed snacks. Shaped like a pomegranate, white crystal, filling more thin skin, fragrant and delicious. It has the advantages of both Xiao Long Bao and pot stickers, and is often used as a delicacy for banquets in folklore.

It has a long history in China. The late Ming and early Qing dynasty originated in the Yuan dynasty capital, and then spread to Beijing, Tianjin called siu mai, and then to Jiangsu, Zhejiang, Guangdong, Guangxi area, people call it siu mai ;North and South of the siu mai in the production of materials and practices are very different.

2, the origin

Siu mai is a very popular specialty snack, said to have originated from the bun. The main difference between it and baozi is that it is made of unfermented flour, but it is also unsealed at the top and is pomegranate-shaped. The earliest historical record: In the 14th century, in the Chinese textbook "Park Matters" published in Goryeo (present-day North Korea), there was a record of the sale of "Soy Sour Stuffed Siu Mai" in the capital of Yuan Dynasty (present-day Beijing). The book on the "slightly wheat" note that the wheat flour made into thin slices wrapped in meat steamed, and eaten with soup, the dialect called slightly wheat." Mai" is also known as "sell". Another cloud: "thin skin and meat cut meat, when the top handful of thin like a line slightly tied, so it is called a little wheat."" With the surface as the skin, meat as the filling, when the top to do the stamen, the dialect is called siu mai." If you compare the production method of the "slightly wheat" here with that of today's siu mai, you can see that the two are the same thing.

To the Ming and Qing Dynasties, although the term "slightly wheat" is still used, but the name "siu mai", "siu mai" also appeared, and "siu mai" appeared more frequently. For example, in the 10th episode of The History of Confucianism: "There were two plates of dim sum on the table, a plate of pork heart siu mai and a plate of dumplings steamed with goose oil and white sugar." There is also an account of "Peach Blossom Siu Mai" in The Golden Lotus and Plum Words. A bamboo stick poem written during the Qianlong period of the Qing Dynasty has a saying that "the plate is full of siu mai wontons". The word "siu mai" appears in Li Dou's Record of Painted Boats in Yangzhou and Gu Lu's Record of Tongqiao Yizhao. In the Qing Dynasty Pingshan Tang Book of Words, Li Cuilian, a fast talker, wrote: "It is not difficult to make siu mai and plaice food; I can also make three soups and two cuts.

"Fu Chongzhu's "Chengdu General View - Chengdu's Foods and Recipes" lists "various kinds of shumai, big meat shumai, ground vegetable shumai, frozen vegetable shumai, mutton shumai, chicken skin shumai, pheasant shumai, golden hook shumai, vegetarian gravy shumai, sesame shumai, plum blossom shumai, lotus seedpod shumai ......". The Qing Dynasty's anonymous cookbook "Tune Ding Jie" contains a collection of shumai dishes, including the "Shumai", the "Shumai", and the "Shumai". In the Qing Dynasty, the anonymous compilation of recipes " Tiao Ding Ji" has collected "meat stuffed siu mai", "bean paste siu mai", "oil and sugar siu mai", etc. Among them, "meat stuffed siu mai", "soybean paste siu mai", "oil and sugar siu mai". Among them, "Shumai with meat filling" is made of chicken and ham with seasonal vegetables as filling. Siu mai with oil and sugar is made with diced oil, walnuts and sugar. In southern China, there is also a kind of "brine stuffed sprouts siu mai".