name
Shaomai, Shaomai, Shaomai, Xiaomi, etc.
Raw materials for production
Ingredients: glutinous rice, meat, mushrooms, fresh bamboo shoots, steamed dumplings rice noodles.
Seasoning: salt, monosodium glutamate, ginger, soy sauce.
manufacturing process
1. Soak glutinous rice for one night and then steam it.
2. Dice the meat, mushrooms and fresh bamboo shoots respectively and mince the ginger. The time for curing diced meat with salt, monosodium glutamate and soy sauce is 30+.
3. Ignition, pour oil, first stir-fry Jiang Mo, then add diced meat, stir-fry until it changes color, add diced fresh bamboo shoots and stir-fry for 3 minutes, then give diced mushrooms, and at the same time give salt, monosodium glutamate and soy sauce, which should be slightly salty, otherwise the stuffing will be very light.
4. After the three dices are fried, put the steamed glutinous rice into the pot and stir well. Of course we have to turn off the fire. According to the taste of my hometown, I gave a lot of black pepper.
5. Burn the dough, and then start wrapping and selling it.
6. After wrapping, steam for 5 minutes.
Edible guide
Shaomai, as breakfast and snack, is delicious with sauce, vinegar, shredded ginger or fresh soup.
nutritive value
The steamed dough is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium, and has the effects of nourishing the heart and kidney, invigorating the spleen and intestines, removing heat and quenching thirst. The pork in Shaomai is rich in protein, which is beneficial to the growth and development of human body.
The origin of shaomai
Shaomai was first recorded in historical records as a Chinese textbook "Pak Tong Tong" published by Korea in Yuan Dynasty, which recorded that Yuan Dadu (now Beijing) sold "plain and sour stuffing with a little wheat". The book's annotation about "Shaomai" is that wheat flour is made into thin slices, wrapped in meat and steamed, which is eaten with soup. In dialect, it is called Shaomai. Wheat is also for sale. Another cloud said, "The skin is thin and the meat is actually chopped. When the top is pinched as thin as a thread, it is said to be a little wheat." "With flour as the skin and meat as the top, it is called Shao mai in dialect." If we compare the recipe of "a little wheat" here with today's "Shaomai", we can see that they are the same thing.
In the Ming and Qing Dynasties, although the word "Shaomai" was still used, the names "Shaomai" and "steamed dumplings" also appeared, and "Shaomai" appeared more frequently. For example, there is a description of "selling peach blossoms" in Jin Ping Mei Ci Hua. The word "Shao mai" appears in books such as the Record of Yangzhou Painting Boat and the Record of Tongqiao Chair. In the Qing Dynasty, the cookbook Tiaodingji compiled by an anonymous person collected "Shaomai with meat stuffing", "Shaomai with bean paste" and "Shaomai with oil and sugar". Among them, "Laoxian Shaomai" is made of chicken and ham with seasonal dishes as stuffing. "Fried Sugar" is made with diced suet, walnut kernel and white sugar as stuffing. There is also a kind of "marinated" asparagus dish in the south of China. Today, the varieties sold in various places are richer and more exquisite. For example, Henan has cut stuffing and sold it; Anhui has duck oil for sale; There is beef roast in Hangzhou; There are eggs and meat in Jiangxi; Shandong Linqing has mutton shaomai; Suzhou has three delicacies for sale; There is crab meat in Guangzhou; Nanjing has egg roast and so on, all with local characteristics.
If you want to cook your own food, it is not complicated to make it. Its raw materials include flour, dry powder and stuffing. When making, the flour is scalded with boiling water, spread and cooled, kneaded into dough, kneaded into long strips, cut into small pieces, rolled into a round cake, sprinkled with some dry powder, pressed into the shape of wheat seeds at the outer edge of the round cake, wrapped in stuffing, and kneaded by hand, so that the upper end presents pomegranate-like patterns. Put Shao Shao in a steamer and steam for about 10 minutes, then you can eat it.