Burning and selling(shao mai )

How to cook:

Raw materials for cooking:

100g flour, 800g vegetable stuffing and 600g pork.

The steps of roasting and making are as follows:

Knead the flour, chop the pork, add the stuffing and seasoning, roll the dough into lotus lace shape, wrap the stuffing and steam it.

Burning and selling

Shaomai is a traditional Chinese pasta that uses wheat flour and water to form a hard dough, which is rolled into a lotus leaf skin with a mallet, wrapped with meat stuffing and steamed in a steamer.

Hot noodles are used for cooking, that is, boiled water and noodles. The noodles are half cooked, and then cold water and noodles are added to increase the forming ability. A special rolling pin with a thick middle and a handle at both ends is used to roll the skin. The skin is thin and uneven, and the four sides are like lace. Stuffing is placed in the middle, and there is no need to wrap it. Thin skin, big filling, shaped like a cup, the bottom is round, waist thin, above like lace, beautiful and delicious. Most of the fillings are glutinous rice, mushroom, radish, cabbage, lean meat, etc. seasoned soy sauce, salt, sesame oil, edible oil and sugar are added. When eating with vinegar, garlic, taste delicious, delicious.

origin

There are many other versions of the origin of the word "Shaomai". At the end of Ming Dynasty and the beginning of Qing Dynasty, there were two brothers who made a living selling steamed buns near Dazhao temple in Danan street. Later, they married their daughter-in-law. Their sister-in-law asked them to separate their families. The shop belonged to their brother and sister-in-law. Their younger brother worked in the shop to buy and sell steamed buns. The kind younger brother had no money but enough to eat. In order to increase his income, he married his daughter-in-law in the future. When he steamed the steamed buns, he made some thin skin openings“ "Baozi" is a kind of steamed stuffed bun, which is sold separately. The money for selling baozi is given to my brother, and a little money is saved up. Many people like this steamed bun, which is not like baozi. It is called "Shaomai". Later, the name evolved and spread southward, so it was changed to Shaomai.

There is another saying: as early as the third year of Qianlong reign, Wang family of beijingli village, Fushan County opened a Fushan Shaomai restaurant in Xianyukou, qianmenwai, Beijing, and made fried triangle and various famous dishes. On New Year's Eve, Qianlong returned from a private visit to Tongzhou and went to Fushan Shaomai restaurant to eat Shaomai. The Shaomai stuffing here is soft and fragrant, oily but not greasy, white and crystal clear, like jade pomegranate. After eating, Qianlong was full of praise. When he returned to the palace, he wrote "Du Yi Chu" in his own handwriting and ordered people to make a plaque and send it to Fushan Shaomai hall. Since then, Shaomai hall has gained a great reputation and doubled its value. But this has little to do with the origin of the name.

The reason why the top of Shaomai is not sealed is that tea customers bring different kinds of small dishes, some of which are raw beef and mutton, ginger and scallion, some of which are radish, green vegetables and dried bean curd Every time a steamer is ready, the waiter will take the steamer to the big table of the tea hall and say, "here are the dishes for you. Please choose." At this time, the tea guests ordered their own "pancake cabbage" while eating and drinking.

Another theory is that Shaomai originated from baozi. The main difference between steamed stuffed bun and steamed bun is that it is not sealed at the top and pomegranate like.

Today, there are more varieties and more exquisite products. For example, there are minced pork in Henan, Baihua pork in Shanxi, scallion pork in Hebei, duck oil in Anhui, beef in Hangzhou, egg and meat in Jiangxi, mutton in Linqing, Shandong, and three delicacies in Suzhou; Chrysanthemum in Changsha, Hunan; dry steaming, fresh shrimp, crab, pig liver, beef, and spareribs in Guangzhou Local characteristics.

If you want to cook by yourself, it's not complicated to make. Its raw materials include wheat flour, corn starch and stuffing. During the production, the wheat flour is mixed into a hard dough, kneaded and kneaded to form a round strip, pulling agent, rolling the skin with a mallet, pressing it into a round skin, one by one stained with corn starch, and then the round skin is stacked together and rammed into a lotus leaf lace leather, which is wrapped in the stuffing, and the upper end shows a pattern like pomegranate. Put the Shaomai into the steamer and steam it for about 10 minutes before eating.

Raw materials

Materials: wheat flour, mutton, corn starch

Seasonings: edible salt, monosodium glutamate (monosodium glutamate), dried ginger powder, Zanthoxylum powder, scallion, ginger, water, linseed oil

Production process

Pour the flour on the chopping board, open a nest in the middle, add water for three times, first add 60%, mix the water and flour into snowflake shape, then add 30% water and stir evenly, the remaining 10% water as supplementary water into the raw flour, and then knead, rub, pound, Chuai and other processes, knead the dough evenly.

Wake up

Also known as ripening, it is the process of keeping the dough in a proper temperature (10 ℃ - 30 ℃) for a period of time to make it mature. Through waking up, the moisture is evenly distributed, the gluten is fully formed, and the processing performance is improved.

Mash and sell skin

Mix the dough, rub it into 80 small pieces, add a little corn starch to make thin flour with walking hammer, roll and press it into 10 cm round cakes, pile each round cake together, make 15 pieces into a group, and then use walking hammer to pound and press it into lotus leaf lace to make roasted skin.

Stuffing

Stuffing materials

Inner Mongolia grassland lamb hind leg meat 500g, green onion 250g, ginger 30g, Daqing Mountain salt 15g, dried ginger powder 35g

Zanthoxylum powder 5g, linseed oil 35g, water 250g, monosodium glutamate 6G

Cut and match

Inner Mongolia grassland lamb hind leg package meat 5 mm square Ding, green onion cut into 3 mm square Ding, ginger cut into millet size.

Mixed stuffing

Put the diced meat into the container, then add pepper powder, dried ginger powder, salt, monosodium glutamate and water, keep stirring along one direction, mix the ginger powder and onion powder with sesame oil, and then mix them with the meat stuffing to form the Shaomai stuffing.

Baoshaomai (Molding)

One hand to support the skin, the other hand to pick the stuffing heart into the Shaomai skin, with the method of round up the skin around. (unsealed) the stuffing is slightly exposed and looks like cabbage green body. The weight of each green body is 40g.

Cooked

There are steamed mature, fried mature two

Product features: beautiful, thin skin, big filling, fresh filling.

As breakfast and snack, it is delicious with sauce, vinegar, shredded ginger or fresh soup.

nutritive value

The baked dough is rich in protein, carbohydrates, vitamins, calcium, iron, phosphorus, potassium, magnesium and other minerals. It can nourish the heart and kidney, strengthen the spleen and intestines, remove heat and quench thirst. Pork is rich in protein, which is conducive to the growth and development of human body.

Food Guide

As breakfast and snack, it is delicious with vinegar, pepper and brick tea.

reference material

·1. 250 Chinglish words are included in the Oxford English dictionary

·2. The origin of shaomai.com.cn.2008-12-10

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Chinese PinYin : Shao Mai