Ingredients: Seasoning: salt and sugar 1/4 teaspoons each, soy sauce 1/2 teaspoons, a little pepper.
Method: 1, chop pork, add a little water, mix well with seasoning and stir until gelatinous, and finally add ginger, chopped green onion and sesame oil.
2. Knead flour and water into soft dough, divide it into small balls, then roll it into round pieces with a flour stick, wrap it in pork stuffing, and fold it by hand to make small meat buns.
3. Spread broccoli leaves on the bottom of the steamer, put the small meat buns into the steamer and steam them with strong fire for about 15 minutes.
Note: 1, a small amount of fat can be put in the stuffing meat if it is delicious, and the ratio is thin and fat. 2, when eating, dip ginger and Zhejiang vinegar.
Pick up a small steamed bun with chopsticks and take a bite. Mmm-mmm, it tastes wonderful. The steamed buns in Shanghai Yuyuan Garden really live up to its reputation. Otherwise, how can it attract so many customers every day?
However, there are steamed buns all over China, and there are many famous steamed buns. What is the unique charm of this Nanxiang steamed bun?
Interviewer: Its workmanship is better, and its skin is thin. It is made of dead noodles, not hair noodles and dead noodles. The stuffing inside is also unique. It also has skin jelly, which is very particular. It mainly mixes the frozen skin with the meat stuffing to make steamed bread. Once steamed, it becomes soup. The soup is rich. After biting, the soup enters the mouth and tastes particularly wonderful. It is representative. It is a famous snack in China and Shanghai. The steamed buns in Yuyuan Garden have long enjoyed a good reputation, but when it comes to its birthplace, you may not know it, and that is nanxiang town in Jiading, Shanghai.
Nanxiang steamed buns have a history of one hundred years. The original founder was Huang Mingxian, the owner of a dim sum shop, Rihuaxuan Dim Sum Shop. Later, his son opened a branch in the Old Town God Temple in Yuyuan Garden. That is, in this bustling and noisy Yu Garden,
This steamed bun from Nanxiang Town became more and more popular and eventually became famous.
Today's Yuyuan Garden is one of the important tourist attractions in Shanghai. It attracts countless tourists with its traditional historical and cultural atmosphere, while Nanxiang Xiaolong attracts countless diners all over the world with its unique delicacy. Therefore, some people say with a smile that if you go to Shanghai, you must visit the Yuyuan Garden, and if you visit the Yuyuan Garden, you must taste Nanxiang Xiaolong. Today, Nanxiang Xiaolong is no longer a simple snack, but an art.
Gourmet is an art, and the steamed stuffed bun invented by China people can be regarded as a masterpiece of this art, and Nanxiang Xiaolong has developed this art to an extreme. Nanxiang small steamed bun is well-made. It uses fermented white flour as the skin and pork leg as the stuffing. The most unique thing is to stew the soup with the old hen every other year, then cook it with the pork skin, then make a jelly and mix it into the stuffing.
The master chef who makes dough is experienced, and the dough is even in size. He also wipes the surface with cooking oil, which is said to make the taste better.
Interview: Now we have to pull the embryo to the end, which is about the same size. When we wrap it, we should pull our hands up. The normal pleats should be fourteen or five. 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. Nanxiang steamed buns are delicious and delicate, and they are loved by more and more people.
From the first retail sale on the stone boat in Nanxiang town that year, to today's branches all over the country and even abroad, the changes of Nanxiang Xiaolong are remarkable. However, its original flavor and natural simplicity have never changed, and it has always attracted a group of diners. Punch the dough, dip it in balsamic vinegar, take a bite of Nanxiang small cage with shredded ginger, and then savor it carefully, savor the traditional food culture of Shanghai, savor the feeling of "countryside" far away from the noisy city, and savor the delicious Nanxiang small cage.