Steamed bun is one of the traditional pasta dishes of Han nationality in China, which was invented by Zhuge Liang in the Three Kingdoms period (over 800 years ago/kloc-0). The use of the name "steamed stuffed bun" began in the Song Dynasty.

"Records of Yan Yi's Plotting": "On Renzong's birthday, I was given a steamed stuffed bun." After the steamed stuffed bun, the note reads: "That is, steamed bread alias". Those who have stuffing in steamed bread are called steamed buns by northerners. Steamed buns are generally made of flour fermentation, and the size depends on the size of the stuffing.

It's different. The smallest one can be called Xiaolongbao, and the others are medium-sized and large-sized. Commonly used stuffing is pork, mutton, beef, vermicelli, mushrooms, bean paste, celery, leek, tofu, fungus, dried vegetable meat, egg yolk and sesame.

And so on, the famous ones are Tianjin Goubuli Steamed Bun, Kaifeng Steamed Bun, kaifeng soup dumplings, Shangqiu Yongcheng Xuehu Beef Fried Bun, Guangdong Barbecued Bun, Shanghai Soup Dumpling Bun, Hangzhou Steamed Bun, and so on.

Basic practice

First, the face

There are two ways to make dough:

1.Use flour fertilizer to make noodles (usually called big alkali made noodles)

Soak the flour fertilizer in water first, then pour the flour into it and mix it evenly. Wake up for 8 hours until the flour is 1 times the original, and then it will not be sour to the alkali face, but it will smell a little alkaline. Just wake up for half an hour. When steaming, put some vinegar in the pot.

Steam-free steamed buns have spots, so be sure to put them in with cold water before electrifying.

2. Use yeast to make dough (usually the rapid dough making method)

Ingredients: 500g flour, 3g dry yeast, 5g baking powder, soybean oil 1 2, warm water (250g-300g), 20g sugar.

Practice:

(1) Pour the flour on the chopping board, add dry yeast, baking powder and sugar, mix well, and scrape the pit.

(2) Add warm water and soybean oil into the pit, and the dough will wake up slightly after kneading, about 1 hour.

(3) When you wake up, make buns, steamed buns and flower rolls that you want to make.

(4) Put the prepared green body into the drawer, put cold water into the pot, and then insert electric steaming 13 minutes. (If steaming steamed bread takes about 30 minutes-40 minutes, steam flower rolls 17 minutes.)

Second, making stuffed buns

1.Meat stuffed bun

Buy a catty of pork stuffing (mutton, beef), one green onion and one ginger. Cut the onion and ginger into powder and put them together with the meat stuffing. Add soy sauce, sesame oil, vegetable oil and salt, and monosodium glutamate (chicken essence) and stir well to get the stuffed bun.

2. Sam sun stuffed bun

Ingredients: 70g of flour (two small bowls), 30g of pork (less than half a bowl), 5-6 fresh shrimps (chopped into mud), half of fried eggs, 2 taels of cabbage, 1 mushroom (chopped), onion, ginger, salt and sesame oil.

Spontaneous noodles were ready for use an hour ago, with a small amount of cooking wine.

Practice: add 1/3 cup of water to onion, ginger and mushrooms, mix the cooking wine with shrimp and minced meat, add salt, then mix well and add scrambled eggs, chop up the cabbage heart and mix well without soy sauce to make buns. bag

Steam at low temperature 15-20 minutes.

Various practices

1: The soup dumplings don't need yeast or baking powder, which is generally called dead bread. Directly put water on the noodles and mix them evenly until the three lights (hand light, basin light and surface light) are actually just like jiaozi noodles.

It's just different

2. The face should fall to a strong degree (those who have eaten Lamian Noodles should know, but not too strong, but moderate).

3. Generally speaking, you don't have to say much about rolling the skin. If the flour is good, it is the stuffing. The ingredients of the soup dumpling stuffing are certain, and they are weighed by scales (the secret recipe doesn't mean much, please forgive me). Generally, it is calculated by ten kilograms, and then put it in high.

The soup hits the stuffing (the ratio of four soups to one catty of stuffing).

4: Let's talk about the wrapping method. Bread buns may not die, but bread buns will surely die. We are all a cage with ten noodles and stuffing together, which is usually about two, and its characteristic is that it is like a lantern. Put down the elephant

Chrysanthemum The skin is thin and big, and the soup is oily, soft and tender.

Ingredients of Sanxiang steamed stuffed bun: 250g refined flour, proper amount of flour fertilizer and alkali, fresh meat stuffing, bean paste stuffing and sugar stuffing100g each.

Production method: add flour fertilizer and warm water to the refined flour and knead it evenly. After fermentation, add alkali and knead it evenly for later use. Wash the adzuki beans, boil them, knead them into paste, add sugar and oil to make sand-washing stuffing, chop pork into minced meat, add salt, monosodium glutamate, pepper, chopped green onion,

Mix sesame oil into meat stuffing. Knead the kneaded dough into thick strips 12 pieces, each weighing about 20g, squashed and wrapped with meat stuffing, bean paste stuffing and white sugar, and kneaded into 18 fold wrinkles. At the end of the dough, eat red water at 4 o'clock with chopsticks and put it in the cage.

Just steam it.

Flavor features: beautiful shape, sweet and salty, fresh and refreshing.

Technical essentials: the dough must be properly added with alkali to make it into "big yeast".

Pork ribs steamed stuffed bun Wash the fresh ribs, control the moisture, and then chop them into small pieces. Marinate with soy sauce, salt, cooking wine, onion, ginger and monosodium glutamate for three to four hours. Use warm water and instant noodles, and knead the noodles evenly and thoroughly. Isofacial foaming

For later use. In addition, prepare lentils (or other vegetables), remove the old tendons, wash them, steam them in a whole cage on the ground, and chop them into a paste after cooling. Everything is ready, and each steamed stuffed bun contains a small rib and a little lentil stuffing.

. The wrapped steamed buns should be steamed for a few minutes with low fire, and then steamed for 25 minutes with high fire. After steaming, don't open the lid too busy, and it is better to be stuffy for a while. When the lid was opened, a fragrant smell came to the nose and immediately made people

One's mouth is watering, and one's appetite is greatly increased. Delicious sparerib steamed stuffed bun is fat but not greasy, and you can never get tired of eating it. China is a country of delicious food. The original ordinary food, after being explored and cultivated by a willing heart, will make people feel refreshed, and it will be on our table.

It will add a delicious dish. If you are interested, you might as well try it according to this introduction. If you are interested, you will open a delicious sparerib steamed bun shop, which will be as famous as Nanxiang Steamed Bun.

Steamed buns are a traditional convenience food that people in China like most. In the north, pork and green onions are the most common fillings, followed by mutton, leeks, bean paste, mushrooms and Chinese cabbage. The most famous is Tianjin Goubuli.

Among the southern steamed buns, there are crab meat and crab yellow buns. As for kaifeng soup dumplings, Chongqing Guanshengyuan egg yolk buns, Nanxiang steamed buns, Chengdu steamed buns, etc., they have their own characteristics, and there are numerous kinds. This is introduced below.

This kind of steamed stuffed bun may be little known, but it is ingenious and has a unique flavor, which allows us to find a new feeling from many steamed stuffed buns.

Goubuli steamed stuffed bun material:

750 grams of flour, 500 grams of clean pork, 5 grams of ginger, 0/25 grams of soy sauce/kloc, 422 ml of water, 625 grams of clean onion, 60 grams of sesame oil, a little monosodium glutamate and a proper amount of alkali.

Practice:

1.Match the pork according to the fat and thin ratio of 3: 7. Clean and chop the cartilage and residue of the meat to make the meat into diced meat of different sizes. In the process of stirring the meat, add a proper amount of ginger water, and then add soy sauce. The purpose of serving soy sauce is to adjust the saltiness and sauce

The amount of oil should be controlled flexibly. When serving soy sauce, add it a little at a time, so that the soy sauce can be completely mixed into the meat. Wait for a while after serving soy sauce. If it can be put in the refrigerator for a while, it is better to add water immediately. Sheung Shui should also be divided into a few times.

Add, otherwise the stuffing will be easy to make soup. Finally, add monosodium glutamate, sesame oil and chopped green onion and stir well. (The chopped green onion is smeared with sesame oil in advance).

2. After making the dough, divide it into 20 grams of pills.

3. Roll the powder evenly and roll it into a round skin with uniform thickness and appropriate size.

4. Support the skin with the left hand, insert the stuffing with the right hand, and tuck 18-22 pieces. When pinching the bag, the thumb should move forward, and the thumb and forefinger should twist the pleats at the same time. When closing the bag, press it well, and there should be no pimples on the mouth of the steamed stuffed bun.

5. Steam the steamed buns for 4-5 minutes.

Stuffing material of sauce meat steamed stuffed bun:

1.Fresh meat foam (you can also slightly cook the lean meat and cut it into small pieces)

2. Dice shallots 3. Sweet sauce 4. Chicken essence, sugar and salt.

Practice:

1, put the oil in the pan, until the oil temperature is 70% hot, add the meat foam and stir-fry, then add the sweet sauce, sugar, a little salt and a little chicken essence and stir-fry for a while, then add the yellow onion and stir-fry it a little, and put it out for use;

2. Take out the fermented dough and exhaust the air (for the detailed production process of dough, see the production of flower rolls), and knead it into strips and divide it into small dough;

3. Roll the dough into dough, wrap it in stuffing, put it in a steamer after closing, put it in a cold water drawer and steam it on high heat until the water boils, then steam it on medium heat 10 minute to get out of the pot.

Crispy steamed stuffed bun is a special pastry in Yunnan. It is called crispy because the skin of the finished product has layers and openings, and the layers are like crispy skin. The main reason is that the dough making process is somewhat different, while the stuffing can be made sweet or

Salty.

Ingredients: outer skin: flour (usually wrapped in jiaozi and steamed buns), liqueur (connected with rice and soup) and lard (big oil). Filling: fat hind leg meat, mushrooms, onions, soy sauce, sugar and salt.

Practice:

Skin: it is mainly made of dough, not yeast, but made of sweet wine, so that the finished skin has a natural sweet taste; Flour is enough without one time. You can ferment a small part of the dough first, and then make it before you need it.

When making leavened dough, it can be used as "old dough".

1, take 2 tablespoons of flour, boil a small pot of water, and mix the flour evenly. After the water is boiled, place it until it is not too hot, pour 1/3 of the water into the liqueur and mix well, then mix the liqueur into the flour and mix well;

2. If the water is not enough, you can add it slowly. This is only the first step of making dough. You can make less first, and then add it according to the amount after the flour is fully fermented. The flour is kneaded into a ball, and there are no flour particles on the surface. Place in a basin, cover

Cover it well and put it in a warm place. If there is still heating at home, you can put it next to the heating at night or in the sun, but you should avoid the flour being directly blown by the wind. If the temperature is very high, it is usually fermented at night.

The fermentation will be successful at noon the next day, and the honeycomb-shaped fermented noodles of dough can be clearly seen. If the temperature at home is very low, it will be delayed for a long time. You can also use hair if you don't master it well.

Fermented powder to do, this is really no way out.

3, you can take a good dough, add the right amount of water, flour and make a smooth and soft dough, and leave it for about 5 minutes, which is the skin of the steamed stuffed bun.

Stuffing:

1, the fat hind leg meat is cooked in the pot until it is 8 minutes cooked, and then it is taken out and cooled for later use;

2. After the dried mushrooms are soaked, drain the water and cut into small dices, and cut the onions into the end. The previous meat is also cut into fat and even dices;

3. Add a little base oil to the wok. After heating, pour the three fillings into the wok together, add 2-3 tablespoons of soy sauce, and add 1 teaspoon of sugar and appropriate amount of mushroom water. It is best to have a little soup at the bottom of the fillings.

Add a little salt according to your own taste, because the steamed stuffed bun skin has no salt, and then sort out the dough and you can wrap it.

Bao: Roll out the dough, roll it as thin as possible, and then don't coat it with lard. This is the key to layering, and then slowly roll it into long strips while pulling, so the thinner the dough is, the clearer the final layering will be.

Obviously, after being rolled into long strips, you can pull it into a pill by hand, and slowly knead it into a round skin with a thin edge and a thick middle by hand. You don't need a rolling pin. After that, you can wrap it, wrap it with stuffing, boil it and steam it for a few minutes.

It's good that the noodles are no longer sticky. The steamed stuffed bun skin contains soup with stuffing, which is very fragrant and can be served with porridge. If the mouth is heavy, it can be dipped in small materials made of soy sauce, vinegar, sugar and oil pepper, which is also very refreshing.

note:

1 If the dough is made of yeast, it is suggested to add a little edible alkali when kneading the dough at last, which can neutralize the yeast and make the finished product taste sweeter. The alkali must be free of particles, and the amount is larger than the thumb.

Just add more nails, and be sure to rub them very evenly, otherwise you will see yellow spots in the finished product. The addition of alkali must be appropriate, too much, and the dough will eventually be yellow and hemp. The test method is to tear it after adding alkali.

Small balls of flour are cooked on the fire and do not stick to the teeth.

2, stuffing, this is a more traditional salty practice, there are classic sweet fillings, the general approach is: ham (preferably cloud legs) cut into pieces, add the same amount of sugar, mix well, but the steamed stuffed bun skin must be.

Wrapped tightly, because the white sugar flows out easily after heating, which is the famous sugar leg steamed stuffed bun.

Pork fennel bag material: 3 cups of medium gluten flour, 5 cups of water 1.5, 5g of yeast, pork stuffing, fennel, chopped green onion, sesame oil, salt and spiced powder.

Practice:

1, 3 cups of medium-gluten flour, 5 cups of water 1.5, and 5g of yeast are mixed to form a soft dough, which is put in a container and covered with a cage cloth for fermentation for 2 hours.

2, pork stuffing, fennel, chopped green onion, sesame oil, salt, spiced powder and mix well.

3. Knead the dough evenly and divide it into even dough. I divided it into six, and each dough was kneaded evenly.

4. Sprinkle a thin layer of powder on the panel, roll it into a cake with a thick middle and a thin periphery, put the stuffing on it, support the dough with your thumb, and start to fold the skin evenly with your forefinger, then put it away and press it (the pleats should be as dense as possible).

5. Put the half-dry cage cloth on the cage drawer and put the wrapped buns in it.

6. Bring a small half pot of water to a boil, put a steamer on it, and steam for 13 minutes. Don't open the lid immediately after steaming, wait for a few minutes before opening it!

New way to eat steamed stuffed bun

Rice buns practice:

1.Green beans and corn melt, press with the back of a knife and cut a few times; Dice cheese and red bell pepper.

2. Cook and chop the homemade sausage, then cut some green garlic and ginger, add some Korean hot sauce, add some salt, white pepper and beef powder and mix well.

3. Steam the rice and glutinous rice in the ratio of 4:1,put the plastic wrap on the chopping board, put some rice on it, and put the mixed vegetables on it. 4. Lift the plastic wrap and wrap it into a ball.

Interesting story of steamed stuffed bun

In the Northern and Southern Dynasties, the capital of the State of Chen was built in Jiankang (now Nanjing, Jiangsu), and the last emperor, Chen Shubao, was called "Chen Houzhu". When Chen Houzhu was ten years old, he was very playful. He was too bored to stay in the palace. One day, dressed in casual clothes, I slipped away from the palace gate and ran to the Qinhuai River to wander around. There are countless shops, wine shops, tea houses, cloth shops, rice shops, and so on. He was crowded in the crowd, and his eyes were not enough. He thought it was much more fun than the deserted palace. Walking and playing, he came to the front of a steamed bun shop, and the steamed buns that came out of the cage smelled delicious and made his mouth water. He wants to eat, but he doesn't know the rules of spending money to buy. He reaches for a steamed stuffed bun that has just come out of the cage and bites it with his mouth open. The more he eats, the better he feels. After eating one after another, I got a full belly and left with a wipe of my mouth. The shopkeeper didn't dare to say anything because he was wearing silk and satin, unlike ordinary children. On the third day, Chen Houzhu came to eat steamed buns again. The store owner couldn't help it, saying, "Little customer, this shop is very small, and you can't make ends meet. You can't afford to eat steamed buns once or twice, and you can't afford to eat them every day. Look, you're dressed in a big house, and you don't care about a few pennies. Please leave a bill for later service. " Chen Houzhu stared, surprised to hear him say that he had to pay for food. Where has he encountered such a thing? But to leave a name, he understood, thinking: who dares to call my name! So he casually said, "I am a dragon." The shopkeeper didn't understand and handed the pen. Chen Houzhu grabbed a pen and scrawled the word "one-stop". Soon, people all said that the child named "one-stop" was the little emperor Chen Houzhu. The dignitaries got up like the tide to eat steamed buns, and the business suddenly flourished. At the gate of Baozipu, people call it "Longmen" when the emperor stood. This street is called "Longmen Street", and the word "one-stop" has also been framed in nave. Later, when Chen Houzhu took office, he felt that what happened when he was a child was disgraceful, so he closed the shop on the charge of "creating a distance to mislead people and deceiving the monarch and the enemy". After that, the "one-stop" steamed stuffed bun became more and more famous, and it has been passed down to today.