In fact, the steamed buns in Hangzhou are not made by Hangzhou people, but by Shengzhou people. There are 50,000 people in Shengzhou who make steamed buns all over the country. Many people in Shengzhou get rich by opening steamed bun shops outside. So why does everyone know about Hangzhou steamed buns?

This is because the signboard of Shengzhou steamed stuffed bun is "Hangzhou steamed stuffed bun" all over the country. There are two main reasons for this. First of all, the word "sheng" in Shengzhou is an uncommon word in the dictionary, and its pronunciation is "leftover". If you are not from Shengzhou, you don't know this word at all, so people who go out to other provinces to make steamed buns write the brand "Hangzhou steamed buns". This is the second reason. As the saying goes, "There is heaven above and Suzhou and Hangzhou below." This used the big signboard of Hangzhou, and it really attracted diners and brought good business. Later, people followed suit. As a result, Hangzhou steamed buns are famous, but they are actually synonymous with "Shengzhou steamed buns".

The stuffing of steamed stuffed buns is very particular, and the taste is very different from that of big meat steamed buns. Hangzhou steamed buns are so famous because they are really delicious. But this is actually the exclusive secret recipe of Shengzhou people, and outsiders don't know it.

Ingredients: lean meat mixed with cooking wine, soy sauce, sweet noodle sauce, sesame oil and other seasonings, and then fresh with white sugar and monosodium glutamate. This is a traditional batching practice, and the amount of ingredients is difficult to control. Nowadays, many people in Shengzhou use compound seasoning produced according to the formula (for example, the special seasoning for the seventh row in Shengxian County), which only needs to be dissolved with salt, monosodium glutamate, soy sauce and compound seasoning, and finally, the meat can be added and stirred. In addition, flour fermentation is also a technical activity. Without years of experience, you can't make that kind of soft steamed stuffed bun.

The practice of Chili sauce

material

Vegetable oil 300~400cc raw pepper 450 g garlic 300 g black bean drum 100 g Kaiyang (winter shrimp) (not put this time) 100 g sorghum wine or rice wine 400cc sugar 2 tablespoons salt 1~2 tablespoons.

working methods

1

Wash the pepper, remove the pedicle ... dry the garlic, remove the film ... don't get wet.

2

When adding cold oil to the pot, add black bean drum and Kaiyang (not this time), fry slowly, then remove ... and turn off the heat.

three

Add pepper, garlic and fried lobster sauce to a blender and crush them (if conditioner is used, wine can be omitted).

four

Pour step 3 into step 2 ... stir-fry slowly for 5 minutes ... add sugar and salt ... stir-fry for about 5-7 minutes ... and let it cool.