Speaking of steamed stuffed buns, both southerners and northerners will be familiar with them. Steamed buns are a common food in China. According to Jiyuan Affairs, Zhuge Liang conquered Meng Huo in the south, and when crossing the Lushui River, evil spirits caused trouble. According to the southern custom, he wanted to offer a "savage head" (the head of a southern minority) as a sacrifice, so he ordered that cattle, sheep and pork be wrapped in wheat flour and made into human figures as sacrifices, called steamed bread. In fact, this is the most primitive steamed stuffed bun. Well, people in China have been eating steamed buns for 1700 years. Steamed bread was originally stuffed, but later, in order to distinguish it, it was called "steamed bread" without stuffing and "steamed buns" with stuffing. Beijing gathers North and South steamed buns. Bun shops in Beijing are full of flowers, but many other delicious buns come from a restaurant, except "Tianjin Goubuli", which is a special chain store. For example, you can easily find all kinds of Guangdong milk steamed buns and barbecued pork buns in Guangdong restaurants, Chengdu steamed buns and Han steamed buns in Sichuan restaurants, Nanxiang steamed buns and Hangzhou steamed buns in Shanghai and Jiangsu and Zhejiang cuisine. On the authenticity of taste, in addition to chain old shops, you can find it in these local gourmet restaurants. And many small shops opened by the roadside, although under the name of so-and-so bag, are still not very authentic by comparison. Tianjin Goubuli Steamed Bun (recommended by famous bags) Goubuli Steamed Bun Shop, formerly known as "Dejuhao", has a history of over 100 years. In fact, the name of "Goubuli" steamed stuffed bun comes from the owner's birth name. It turned out that the owner's name was Guiguiyou, and his father named the owner "Dog" because he had a son at the age of forty. "Dog" steamed buns are very popular with customers, and the business is very prosperous. "Dog" is too busy selling steamed buns to talk to people. People make fun of him in good faith and say, "Dogs sell steamed buns and ignore them." So gradually the name was called out and became "the dog ignored." The key to the delicious Goubuli steamed stuffed bun lies in the selection of ingredients, ingredients, stirring, kneading and rolling. In particular, the proportion of steamed buns is well-proportioned, each of which is not less than 15 fold, and the workmanship is very fine. Tasting steamed bread: The steamed bread just taken out of the drawer is steaming and looks like an autumn chrysanthemum in bud in the mist. Have another bite. It's fragrant but not greasy. There are many traditional steamed stuffed buns in Guangdong, the most famous of which is Milk King Bao, which is made of egg yolk and is light and delicate. The steamed stuffed bun in the south is the ancestor of tea, so the custom of drinking tea has also made various special steamed stuffed buns. People in Guangdong and Hong Kong love tea very much. In all kinds of tea restaurants, in their morning tea, afternoon tea and evening tea, milk buns are essential refreshments. Quality assurance: There are many kinds of milk buns, and the taste can generally be described as "soft" and "sweet". Take yellow packets of milk as an example. The steamed stuffed bun looks very delicate, the skin is fine and tender, and the dough is soft but not sticky. Ding Taifeng's characteristic steamed buns Ding Taifeng has always been famous for its best characteristic steamed buns, and its source is Nanxiang steamed buns. Ding Taifeng established its first store in Taipei on 1972, relying on the traditional craft of "instant steaming", which was not only well received by major media at home and abroad, but also rated as one of the top ten restaurants in the world by The New York Times 1993. Taste steamed stuffed bun: This kind of steamed stuffed bun looks very delicate from the outside, with translucent steamed stuffed bun skin and light stuffing inside. Pick up chopsticks, gently pick up one, carefully bite a hole, and suck fresh juice into your mouth, full of fragrance. Since the Southern Song Dynasty, when Hangzhou steamed buns moved to Lin 'an, the capital of Hangzhou today, food stores from all over the country poured in, and restaurants and food stores were everywhere. During the Ming and Qing Dynasties, the number of emperors, generals and literati who came to Hangzhou increased day by day, the catering industry developed greatly, and there were many famous dishes, among which Hangzhou steamed buns were unique and famous. Hangzhou Zhiweiguan is the most famous old shop for making steamed buns. Pin steamed stuffed bun: It tastes smooth and delicious. Although the skin of steamed stuffed bun is a little thick, it tastes soft and fragrant. Kaifeng soup dumplings, a famous snack with a long history in Kaifeng, should be regarded as steamed soup packets at first. It evolved from the famous "Dongmei Steamed Bun" in the Northern Song Dynasty and has a history of nearly a thousand years. The most famous place to eat steamed buns in Kaifeng is the first floor of Kaifeng. Its "steamed buns on the first floor" has a beautiful form of "holding them like lanterns and placing them like chrysanthemums", which is known as "a must for Zhongzhou cuisine". Pin steamed stuffed bun: the steamed stuffed bun has a thin skin and a translucent feeling. The soup is delicious, the steamed stuffed bun skin is flexible and the stuffing is not greasy. Xi An Jia San Guan Tang jiaozi is in Xi An, and you can see Jia Yi, Jia Er and Jia San Guan Tang jiaozi. I heard that it turned out to be a family, and later it became famous separately, but Jia San's baozi stuffed with juicy pork is the most delicious and famous. Some people say that only in Jia San's shop can we feel the culture of steamed buns and the cultural steamed buns. Tasting steamed stuffed bun: the steamed stuffed bun skin of soup filling bag is very strong, and the broth in the middle is also slowly stewed with bovine bone marrow, which is particularly delicious. This kind of steamed stuffed bun is traditionally eaten with eight-treasure porridge or rice porridge, with mixed seasoning and light taste. How to make fermented dough with all kinds of steamed buns is divided into several steps, including adding water, kneading dough, fermenting and eating alkali. 1. Water mixing: Generally, the ratio of water mixing in flour is 2: 1, that is, about 0.5 kg of water is added to one kilogram of flour, which depends on the quality of flour, the dryness and wetness of climate, whether sugar, oil and eggs are added to flour, etc. The temperature of mixed water should be determined according to the season and climate change. Generally, it is hot water in winter, cold water in summer and warm water in spring and autumn. 2. Fermentation: There are generally three fermentation methods for making fermented dough: old yeast, fresh yeast and baking powder. Fresh yeast and baking powder are commonly used in families. The amount of fresh yeast or baking powder is large, the fermentation is strong and the fermentation time is shortened. A piece of fresh yeast can generally produce 2 ~ 2.5 kg of flour in summer and 1 ~ 1.5 kg of flour in winter. The fermentation time is about 2 hours in summer and 3-4 hours in winter. 50 grams of yeast powder can be used to make 2 kilograms of flour, and it can't be used more. Too much is bitter. Dough made of baking powder can only be used after being left for about half an hour. After adding water and fermented materials, the dough should be fully kneaded until it is soft, and it can only be used after foaming inside. The dough fermented by old yeast needs to be added with appropriate amount of alkaline water after fermentation, and then used after kneading thoroughly to avoid fermentation. Filling making 1. Bean paste stuffing: 500 grams of red beans are picked and washed, soaked in clear water for one day, poured into a pot and boiled over low heat. Then pour it into Taoluoli and rub it out by hand, so that the bean paste can be filtered into another container. After the bean paste is precipitated, pour the clear liquid into the peach snail again and wash out the remaining bean paste (which can be repeated many times). Then pour the bean paste into a dragon bag or a thin bag and filter out the water. Put 100g lard into a pot, heat it, then pour in 750g sugar, cook until the sugar water is tough, then pour in bean paste, stir-fry until the thickness of bean paste meets the requirements, then pour out and cool. Fried bean paste can also use water instead of oil, but the color and taste are poor. The ratio of sugar to water is 9: 1. Fried bean paste and sugar can't be put at the same time, otherwise it won't be refreshing and greasy. If the bean paste is fried, diced lard, sweet-scented osmanthus or roses need to be added, and then it can be added after cooling. 2. Fresh meat stuffing: There are two kinds of fresh meat stuffing: one is mixed meat, that is, adding aspic to the meat stuffing to increase the marinade, but it tastes greasy; The other is clear water meat, which is mixed with clear water in the meat stuffing, and there is a bag of brine at the entrance. It tastes good, but the cost is high. The method of mixing meat stuffing with water is as follows: first, boil 150g fresh skin in cold water, scrape off foreign hairs with a knife, wash it, put it in a pot and cook it slightly, then take it out and put it in cold water to make it brittle, then put it back in the pot, cook it with low fire, then take it out, chop it up with a knife, put it back into the original soup, add onion, Jiang Mo and cooking wine, and burn it with strong fire. Then, chop about 1kg of sandwich meat into meat paste and pour it into the jar. Add soy sauce, sugar, salt, monosodium glutamate and cooking wine, stir in one direction until all seasonings are absorbed into the meat, then add 150g water, stir in one direction until all the water is consumed, then add 150g water, stir in one direction and let stand. 3. Three diced stuffing: pork100g is cooked until it is seven-cooked, chicken 250g is cooked until it is nine-cooked, and diced; 250 grams of bamboo shoots are also diced after being cooked. Heat the pot, add chicken soup, then add diced chicken, diced diced pork, diced bamboo shoots, soy sauce and white sugar, cook until cooked, add monosodium glutamate, add water chestnut and fry until brown, then add a little cooked oil, take it out and let it cool. 4. Shrimp stuffing: Chop 250g of shrimp into paste, put it in a bowl, add 2 egg whites, stir it with chopsticks into a paste, and then add raw flour and stir it into shrimp paste. 250g of pork, 0/25g of bamboo shoots/kloc-0, 75g of barbecued pork, diced, shredded, and added with proper amount of salt, sugar, soy sauce, monosodium glutamate, etc. , mixed with shrimp paste. 5. Crab powder stuffing: 150g lard is cooked until 70% cooked, and onion and Jiang Mo are stir-fried until the onion is yellow. Crab meat 100g. First put crab roe in hot oil, cut it with an iron spoon to make the oil orange, then pour crab roe and salt into the pot and mix it with the mixed meat. 6. Vegetable stuffing: 1 kg of vegetables, blanched in boiling water, immediately removed and cooled in cold water (to avoid yellowing), then removed and chopped and put in a cloth bag to squeeze out water. 50 grams of gluten are diced, and 2 pieces of fragrant dried gluten are cut into powder. Then pour the vegetables into the jar and shake them gently. Add sugar, salt, monosodium glutamate, sesame oil, crude oil, diced gluten and dried fragrant powder and mix well. 7. Crystal stuffing: Peel the lard from the outer film, then dice it and mix with soft sugar. When filling, a small amount of water can be added to the filling to make the sugar slightly soluble. After steaming, the diced lard looks crystal white and crystal clear. 8. Scolopendra stuffing: Chop assorted candied fruit into fine powder, and then add soft sugar, diced suet, melon seeds, pine nuts, almonds, walnuts, etc. , and stir well. Steamed bread is made into dough and wrapped with various fillings to form steamed bread of various colors. Generally, when steaming stuffing, the package mouth is up, and when steaming sweet stuffing, the package mouth is down to show the difference. Put the wrapped steamed bread in a cage, then steam it in boiling water for about 15 ~ 20 minutes. Production method of Tianjin Goubuli steamed stuffed bun 1. Raw material formula. 750g of flour, 500g of clean pork, 5g of ginger, 422ml of water, 62.5g of clean onion and 60g of sesame oil. 2. Production method ① Pork fat and thin 3: 7 collocation. Remove cartilage and residue from the meat, and crush or chop it with a large-eye filter to make the meat into diced meat of different sizes. In the process of mixing meat, add a proper amount of Jiang Shui, and then add soy sauce. The purpose of serving soy sauce is to adjust the salinity, and the dosage of soy sauce should be flexible. When serving soy sauce, add a little at a time to let it completely blend into the meat. After serving soy sauce, stop for a while, such as putting it in the refrigerator for a while. If you use a stuffing mixer to stir the stuffing, you don't need soy sauce to stop the meat, and then you can add water. Add a little water at a time, or the stuffing will be easy to make soup. Finally, add monosodium glutamate, sesame oil and chopped green onion and mix well. ② The ratio of flour to water is 2: 1, which is directly proportional to the ratio of old fertilizer to alkali. General flour 25 kg, winter old fertilizer 20 kg, alkali flour 190 g, spring and autumn old fertilizer 10 kg, alkali flour 135 g, summer old fertilizer 7.5 kg, alkali flour 130 g. After kneading the dough, knead the dough evenly to avoid the phenomenon of flower alkali. Rub the smooth surface when releasing the medicine, and 40 doses of medicine will be released from the surface of 750g, with the weight of each dose of18.75g. (3) Roll the powder evenly and roundly, push and pull both sides with a rolling pin, push it to the end, and roll it evenly into a round skin with uniform thickness, suitable size and 8.5cm diameter. (4) Support the skin with the left hand, put 15g stuffing with the right hand, and tuck 15~ 16 pieces. When pinching the bag, the thumb is forward, and the thumb and forefinger are folded at the same time. When sealing the bag, press it well, don't open the bag, don't force the stuffing, and don't have a knot in the mouth of the steamed stuffed bun bag. ⑤ Steamed buns. It usually takes 4 to use boiler hard gas. 5 minutes; It takes 5 minutes to steam the stove with bituminous coal; It takes 6 minutes when the drawer is full of fire, water and steam, and it takes longer when the steam is weak. If steamed too much, the steamed buns are flat and oily, which is not good-looking and delicious; No fire, sticky, can't eat.