Chengdu five delicious soup packets 1, Nanjing special soup packets @ Jiulidi North Road
Recommended: It is known as the best soup dumpling in Chengdu, with fresh juice and thin skin, and queuing is common ~
2. Sincere baozi stuffed with juicy pork @ 36 Zhongdao West Street
Recommendation: 1 yuan can buy three steamed buns, which have the flavors of meat buns, mushroom vegetable buns, bean paste buns, bean sprouts buns, mushrooms and winter bamboo shoots, and beef. 1 yuan can buy four corn buns and black rice buns, which is super cost-effective!
3. Hecuixiang Steamed Bun @ No.20, Section 4, Renmin South Road, Wuhou District
Recommendation: The main products are wonton and glutinous rice balls. Wonton is very big, and glutinous rice balls taste ok, so it's worth eating. But there is a lot of meat in the soup bag, and the skin is very thin. Some of them can talk. Wonton with three fresh fillings is really delicious.
4. Chicken sauce fried dumpling @ No.6 Lin Yin Street 1 1
Recommended: Chicken sauce pot stickers are delicious, and you are usually full after eating two bites ~ Bean soup rice tastes good!
5. Xiaoji soup dumpling @ No.60 Jinxing Road with No.9 attached.
Recommendation: Take a bite, the soup overflows, the meat is tender and tender, and there is a hint of sweetness in the salty taste. Awesome!
The practice of filling soup packets is practice one.
manufacture
1. Add water to flour, knead thoroughly, and leave it for a while.
2. Chop pork into minced meat, chop crab meat, heat it in a pot with lard, add crab meat, crab roe and Jiang Mo fried crab oil, and mix with minced meat, bean jelly, soy sauce and cooking wine to make stuffing.
3. Knead the dough into a long strip, pull it into 4 dough pieces every 50g, roll it into a round skin, and add the stuffing to knead it into a ball.
Hundreds of pleated bags, steamed in a steamer 10 minutes.
Exercise 2
Raw materials: 500g of fresh pigskin, 600g of white gourd, 50g of fish gizzard 1 50g, 30g of ham, 30g of cucumber skin, 25g of egg skin1slice, 25g of ginger, 50g of onion, salt, pepper, cooking wine, monosodium glutamate, chicken essence, dry and wet starch, sesame oil, etc.
prepare
1. Wash the pigskin, put it in a pressure cooker, add fresh soup, add ginger, onion, refined salt, pepper, cooking wine and chicken essence, cover it, heat it until the pigskin becomes juice, cool it, open the cover, remove the residue, pour the soup into a square plate, cool it, put it in a refrigerator and cut it into jelly with a diameter of 2 cm. 2. Peel the wax gourd, cut it into large pieces with a square of 15 cm, then cut it into large pieces, *** 12 pieces, and soak it in salted boiled water for about 10 minutes; Slice ham, cucumber skin and egg skin; Blanch onion leaves in a boiling water pot and tear them into filaments; Cut the red cherry into fine powder.
3. Roll the jelly cut into balls with a layer of dry starch, then wrap it with a layer of fish maw, then dip it evenly with shredded ham, shredded cucumber skin and shredded egg skin, wrap it with soaked wax gourd slices, then bundle it with shredded onion leaves into pomegranate packets, and decorate it with cherry powder to form crystal soup packets. Put it in a cage and steam it for about 5 minutes with high fire, then take it out and put it on a plate.
4. Wash the pot on the fire, add a little fresh soup to boil, add refined salt, pepper and monosodium glutamate, thicken it with wet starch, pour sesame oil and pour it on the crystal soup bag in the pot.
Exercise 3
The hind legs of lean pigs, the large pigskin on the belly of pigs, and the high gluten surface of female crabs. After washing with salt, saturated alkaline water and pigskin, add cooking wine, soy sauce and onion ginger, and cook to make skin soup. After cold cutting, freeze for five hours, take out and chop into skin jelly. Add the mixed minced meat, add the crab roe, and mix the crab roe with proper salt and chicken powder for later use. A kilo of high-gluten flour, with some salt, feels a little salty.
Saturate a spoonful of alkaline water, add cold water and flour, and stir for two hours. You can roll the skin off the blank, wrap it into a shape, and then put it in the cage. Although this kind of soup bag is big, it has a lot of soup and fast heat transfer, so it can't be steamed. Too much soup will turn into steam, and the volume will become larger, which will also lead to cracking of dumplings. It takes six minutes to fill the fire. However, this practice must be based on the bun technique of Weiyang Baodian. Otherwise, the soup will break easily.
The three characteristics of glutinous rice balls are delicious juice, fashionable and traditional. They are as white as jade, rich in soup, extremely delicious and wonderful, and have won unanimous praise from our customers.
Late' 80s and early' 90s? First floor? Developed a series of products. Bun feast? And then what? Quick-frozen buns? . ? Bun feast? Also called? Assorted buns feast? According to the different fillings, it can be divided into ten flavors: diced chicken, diced bamboo shoots, leek heads, fish kernels, shrimps, hawthorn, three delicacies, water chestnut, spicy soup and soup stuffing. ? Quick-frozen buns? It has been put into the markets of this city, Zhengzhou, Luoyang, Hangzhou, Beijing and so on, and it is well received.
The soup packets are beautiful in form and exquisite and unique in content. Meat and fresh soup coexist in the same room, and when eaten, it will blend the noodles, meat and soup in the north, which is a kind of integrated charm. When eating glutinous rice balls, the existence of soup ranks first, followed by meat stuffing, followed by dough.
What kind of food is glutinous rice balls? As the name implies, it is a kind of steamed stuffed bun, but there is soup in it. Why is this? In fact, it is just a layer of paper that is enough. It can't be broken without poking. I don't know, but I think the soup is poured into the steamed stuffed bun with some tool. Otherwise, the soup is already in the stuffing. Just put the aspic in the stuffing before wrapping it, and steam it in a steamer after wrapping it, so that the aspic will melt and not leak. The soup can't leak, and the steamed buns don't stick to the steamer. It all depends on the skill of the master.
China Top Ten Tasty Steamed Buns 10, Xinjiang Baked Steamed Buns.
Baked buns (called in Uighur? Samusa？ ) and thin leather bag (called in Uighur? Pitel steamed bread? ) is one of the favorite foods of Uighur compatriots. This kind of food is sold in restaurants and food stalls in urban and rural markets. Baked buns are mainly baked in nangkeng. The steamed stuffed bun skin is rolled thin with a dead face and folded into a square on all sides. Steamed buns are made of diced mutton, sheep tail oil pan, onion, cumin powder, salt and pepper. Add a little water and mix well. Stick the wrapped raw steamed bread in the pit and it will be cooked in ten minutes. The skin color is Huang Liang, the entrance skin is crisp and tender, and the taste is fresh and fragrant.
9. Guangdong barbecued pork bun
Barbecued pork bun is one of the representative snacks in Guangdong. Is it Cantonese morning tea? Four heavenly kings (shrimp dumplings, steamed dumplings, barbecued pork buns and egg tarts)? One of them (the same as dry steaming, shrimp dumplings and egg tart). It is made by cutting barbecued pork into small pieces, seasoning with oyster sauce, wrapping with flour and steaming in a steamer. Barbecued pork buns are generally about five centimeters in diameter, and there are usually three or four in a cage. A good barbecued pork bun with moderate fat inside. After steaming, the foreskin is soft and smooth, slightly cracked to reveal the filling of barbecued pork, which exudes the fragrance of barbecued pork.
8. Guangdong Dairy King Bao
A sweet steamed stuffed bun unique to Guangdong, with egg yolk as stuffing, is the most famous sweet steamed stuffed bun in Guangdong. But salty people don't like it very much
7.nanxiang steamed buns
Steamed buns, a traditional snack in China, originated in Nanxiang. Changzhou is delicious, Wuxi is sweet. There is a secret to make the skin thin and the stuffing beautiful. Blanch the skin with boiling water to make it soft and smooth. If raw flour is used, it will be too dry. The stuffing is delicious only with juice, but it is difficult for water to wrap the stuffing. After mixing, put it in the refrigerator for a while, let the oil and water solidify before wrapping it, and the steamed stuffed bun will be delicious. In order to prevent the steamed buns from being soaked by the water in the steamer, you can put something on the bottom of the steamed buns.
6. Sichuan Korean steamed stuffed bun
Han Baozi has a history of more than 80 years since he started his business. Steamed buns should be the most common snack in China. You can see steamed buns from north to south and from east to west, and there are many famous ones. Chengdu Korean steamed buns are an example. Raw materials: super flour, fat and lean pork, lard, etc. And all kinds of spices. Korean steamed buns are characterized by clear patterns, thin skin and full stuffing, and softness. Pay attention to the making method of Korean steamed buns. * * * There are eight kinds of barbecued pork, sprouts, ham, fresh meat, three delicacies, shiitake mushrooms, dried shiitake mushrooms and oil, as well as a series of Korean steamed buns.
5. Kaifeng soup jiaozi
A soup dumpling is a steamed stuffed bun with soup in it. Soup-filling buns used to be the imperial food in the Northern Song Dynasty. Kaifeng soup dumplings is not only beautiful in form, but also exquisite and unique in content. Meat and fresh soup coexist in the same room, and when eaten, it will blend the noodles, meat and soup in the north, which is a kind of integrated charm.
4. Shandong fried dumplings
? Fried bag? It is one of the famous foods in southwestern Shandong, and it is called "? Fried bag? Its shape is flat and round, golden from top to bottom, crisp outside and fresh inside, and it tastes very good. Because of its different fillings, it can be divided into mutton, pork and vegetable fried buns. Whether it is meat or not, onion, ginger, spiced powder, sesame oil, refined salt and skin are added and fermented with wheat flour. Put the steamed bread in the pot for a while, add flour and water, then pour the sesame oil and turn it over and take it out.
3.Xi 'an's Chinese hamburger
Is the Chinese hamburger from ancient China? Meat in a bun? Short for short, it is one of the special snacks of Han nationality in Shaanxi Province, China. In Shaanxi? Chinese hamburger? (pork) and Ningxia? Mutton Chinese hamburger? Mainly. Chinese hamburger is a famous snack in Baoji and xi, Shaanxi. The Chinese hamburger in Ningxia is stuffed with mutton. There is a stove in front of each booth, which is no different from steamed buns in other parts of the northwest.
2, Tianjin Goubuli steamed stuffed bun
? Dog ignore? Established in 1858. During the Xianfeng period of the Qing Dynasty, there was a young man named Gui Guiyou in Yangcun, Wuqing County, Hebei Province (now wuqing district, Tianjin). Because his father had a 40-year-old son, he adopted his son safely, so he took his birth name? Dogs? I hope he can feed as well as a puppy (according to the custom in the north, this name is full of simple and loving affection).
1, Beijing Qingfeng steamed stuffed bun