The fried steamed bread is called "fried" because it doesn't need cooking, but is fried directly in the pot. The fried steamed bread is unique in taste, fragrant in skin, solid in stuffing, rich in gravy, flexible and delicious. Every fried steamed bread is carefully made, and every link has strict requirements and skills, from material selection, dough mixing, skin rolling to stuffing, forming and frying.
The production process of raw fried steamed bread is complicated, which requires many processes and skills. First of all, in the selection of materials, high-quality flour should be used for flour, and fresh fat and thin pork should be used for meat stuffing. Appropriate amount of ginger, onion, cooking wine and other seasonings should be added and stirred evenly for later use.
Then, knead the dough into long strips, cut into small doses, roll it into thin skin, wrap it with meat, and knead it into the shape of steamed bread. Finally, put the raw fried steamed bread into the pot, add some oil, and fry until the skin is golden and crisp.
Development and change
The origin of fried dumplings is Suzhou. The raw fried steamed bread first opened in Wuyuan Teahouse in 19 1 1 was the most famous at that time, and then it became popular in Jiangsu, Zhejiang and Shanghai. In the 1920s, raw-fried steamed bread entered Shanghai, which was sought after by the public because of its economy.
Frying has a history of hundreds of years. In Shanghai, shops selling this snack are everywhere. It's crowded when you open the door at five or six every morning. If you don't line up early, you won't be able to eat. After the 1930s, Shanghai catering industry introduced the store of raw-fried steamed bread, and many varieties such as chicken and shrimp were added to the stuffing.
/kloc-More than 0/00 years ago, teahouses in Shanghai served raw fried steamed buns in addition to tea. Later, when people don't taste tea, they also want to take "tea snacks" as fast food instead of dinner. In line with people's dietary needs, fried steamed stuffed bun went out of the teahouse and became a "street snack".
With the increasing demand, the size of raw fried steamed bread is getting bigger and bigger, even from the traditional "one two four" to "one two one". The fried skin is big, the stuffing is big, and the hot soup is wrapped inside. You can only fry a drop of soup when you get home; People who can't eat or have no patience will be easily scalded by the soup in the "raw fried" if they bite down.