My uncle's house can also make Fuchun steamed buns, so I like to go to his house to play, in order to eat some Fuchun steamed buns. Don't call me greedy, if you can taste it yourself, you will be addicted!
Fuchun steamed stuffed bun has a particularly white and thin surface, and the skin of steamed stuffed bun should be rolled very thin. The stripes on the steamed stuffed bun are as thin as carving and twisted evenly into a circle. Once, I took a Fuchun bag made by my uncle and carefully counted the stripes on it. Oh, my God, there are as many as 37. There is a round mouth in the middle of the steamed stuffed bun, as if the small crucian carp is about to spit bubbles with its mouth open. Sometimes looking at these carefully crafted buns is like appreciating an artistic treasure, which makes people reluctant to speak.
The stuffing of Fuchun Bao is really delicious: sweet and delicious, salty and light, oily but not greasy, with endless aftertaste after eating. There are many kinds of steamed stuffed buns, including green vegetables, dried vegetables, fresh meat, crab roe, diced meat, red bean paste and so on. Even meat buns are divided into dozens of kinds, such as shrimp meat, bacon and vegetable meat! My favorite food is crab paste. Dipped in vinegar, it tastes better than eating fresh crabs. Once, I ate three in a row and was so swollen that I couldn't bend over. Fuchun bags come in different sizes, the big ones are full when you eat one, and the small ones are small and exquisite and can be swallowed in one bite.
Fuchun Bao is full of color and flavor, so it is no wonder that it is praised as "the best in the world" by foreign guests.
As the saying goes, "Food is the most important thing for the people." Every place has its own special snacks. The specialty snack in my hometown is jiaozi. It's not difficult to be a spoiled brat, and it's not easy to say it.
First buy fresh meat from the market, chop it into minced meat, then put the flour already prepared into a basin, add appropriate amount of water, and you can mix the noodles. Divide it into three times and five times, and the dough will be ready. Then put the dough on the steaming tray, pick up the rolling pin, roll the dough for a while, and the dumpling skin will be ready. But you must pay attention that the dumpling skin should not be too thin, because it is too thin, the meat in the dumpling skin will be disobedient and drill out from the gap in the dumpling skin; Dumpling skin should not be too thick, because it is too thick, so it is not so easy for jiaozi to cook in water. Therefore, the dumpling skin must be moderately thick, just right.
When jiaozi is done, put it into boiling water. You must be patient when cooking jiaozi. After two or three minutes, Jiaozi dived into the water freely. After a while, Jiaozi was alive and kicking in the water like a little whitebait. The blue flame licked the bottom of the pot, the pot was steaming, and the jiaozi in the pot was boiling all the time. Before long, I saw that the time was up, so I quickly brought a bowl with some jiaozi in it. I picked up a jiaozi with chopsticks and put it in my mouth. Wow! It is delicious. A faint juice came out of my mouth. Really admire jiaozi but not the immortal! I savored the smell carefully, and even the gods in the sky rarely heard it several times. I gently took a bite, and suddenly, there was an unspeakable feeling in my heart. There seems to be nothing more delicious than this.
As the saying goes, "Food is the most important thing for the people." I said, "I take jiaozi as the sky!" Jiaozi in my hometown has a unique flavor in my hometown.
I love jiaozi, which is a snack in my hometown!