1. First, draw the outline of steamed stuffed bun on paper. The top of the steamed stuffed bun can be a little sharp and a little wrinkled (indicated by wavy lines).
2. At the tip of the steamed stuffed bun, draw the folds of the steamed stuffed bun downward, and the folds are represented by curves with certain radians.
3. At the top of the steamed stuffed bun, as shown in the figure, draw the steam of the steamed stuffed bun with an arc curve. Let everyone feel warm and fresh when they see it.
4. People who like cartoon version can draw simple characters on the front of the painted buns. Laugh, get angry, get angry, etc.
Steamed buns are an ancient traditional pasta in China. It is said that it was invented by Zhuge Liang during the Three Kingdoms period. Steamed buns are thin and stuffed, soft and delicious.
Steamed buns are generally dough made by mixing flour and water, wrapping the stuffing and steaming. Commonly used fillings are all kinds of meat, vegetables, sesame seeds and bean paste.
The origin of steamed stuffed bun can be found in "The Origin of Things" edited by Gao Cheng in the Song Dynasty: "Zhuge Liang's expedition to the south, with a face painting as a sacrifice".
According to legend, after Zhuge Liang captured Meng Huo with seven hands and seven feet, he went to Lushui, and the army could not cross the river. He cut the beef and mutton into paste and mixed it into meat, wrapped it in flour to make it look like a human head, and the army crossed the river smoothly after the sacrifice. This kind of sacrifice was called "Tou Man", also called Tou Man, and later called "steamed bread".
During the Tang and Song Dynasties, steamed bread gradually became the staple food of the wealthy.
According to Meng Liang Restaurant in Southern Song Dynasty, the restaurant specializes in grouting steamed buns, thin skin spring cocoon steamed buns and shrimp steamed buns. The "Bao Er" mentioned here should be the "steamed stuffed bun" in dialect. At this time, the stuffing of steamed buns is already very rich, but it is still steamed buns and steamed buns, and there is no specific distinction.
In the Qing Dynasty, steamed bread and steamed buns finally had a clear distinction. It is recorded in the Notes of the Qing Dynasty that steamed bread, as the head of steamed bread, has no stuffing and must be served with dishes. The so-called steamed bread in the south is also fermented and steamed with bread crumbs, which expands into a circle. In fact, it is steamed buns and steamed bread, which have existed since the Song Dynasty.