Steamed Pork Dumplings(shao mai )

Wheat roasting method:

Raw materials used for making roast wheat:

1000 g flour, 500 g beef and mutton, 500 g zucchini, 50 g green onion, 100 g yellow sauce, 75 g cooked oil, 3 G ginger, 10 g salt, 50 g starch and 4 g monosodium glutamate.

Processing steps of Shaomai

1. Grind beef and mutton into minced meat, peel and flesh zucchini, rub it into silk, squeeze out water, put it together with minced meat in the container, add various seasonings, and mix it into Shaomai stuffing.

2. Mix the flour with boiling water or semi boiling water and dough, and mix well.

3. The starch should be used for reserve.

4. Knead the dough into strips, pull it into small pieces (3 pieces per 50g), roll it into a round skin with a dough stick, then dip it in dry starch, and press out the lace with a wooden hammer.

Characteristics of Shaomai

It's tender and juicy, delicious and delicious.

Steamed Pork Dumplings

Shaomai, also known as Shaomai, Xiaomi, Shaomai, shaomei, shaomei and guipengtou, is a kind of steamed snack with hot noodles as stuffing. Pomegranate shape, white crystal, filling thin skin, delicious fragrance. Fragrant and delicious, with the advantages of small dumplings and potstickers, folk often as a feast delicacy.

Born and bred in China, it has a long history. People call it Shaomai; Shaomai is quite different in making materials.

origin

Shaomai is a very popular snack. It is said 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. The earliest name is Shaomai, which is called Shaomai. It uses flour as skin, meat as stuffing, and the top as stamen If we compare the making method of "Shaomai" 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 of "Shaomai" and "Shaomai" also appeared, and "Shaomai" appeared more frequently. For example, the tenth chapter of scholars: "there are two plates of snacks on the table, one plate of pork heart and one plate of dumplings steamed with goose oil and sugar." In Jin Ping Mei CI Hua, there is also a description of "peach blossom Shaomai". There is a saying that "Shaomai wonton is all over the plate" in the Zhuzhi Ci of the Qianlong period of the Qing Dynasty. The word "Shaomai" appears in Li Dou's Yang Zhou Hua Fang Lu and Gu Lu's Tong Qiao Yi Fan Lu. "The story of Li Cuilian in Pingshan Hall of the Qing Dynasty:" if it's difficult to cook or eat, I'll cut it in two pieces. " Fu Chongju's Chengdu food and menu lists "all kinds of Shaomai, big meat, local vegetables, frozen vegetables, mutton, chicken skin, pheasant, golden hook, Su Qian Shaomai, sesame Shaomai, Mei Hua Shaomai, Lianpeng Shaomai..." In the recipe Tiao Ding Ji compiled by Wu Mingshi in Qing Dynasty, there are "meat stuffing", "bean paste", "oil sugar" and so on. Among them, "meat stuffing Shaomai" is made of chicken, ham and seasonal vegetables. "Oil and sugar Shaomai" is made of diced sesame oil, walnut kernel and white sugar. There is also a kind of "stewed bean sprouts" in southern China. Today, there are more varieties and more exquisite products. There are minced meat in Henan, 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, all of which have their own local characteristics.

The origin and legend of the name of Shaomai

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, 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.

type

Baked wheat with potato

Main ingredients: Potato (200g), corn starch (80g), flour (20g), fresh shrimp 300g

[ingredients]: onion, konjac, bamboo shoots, salt, cooking wine, sesame oil, egg white

[production steps]:

1. Peel the potatoes and cut them into small pieces. Soak them in cold water for half an hour. Drain the water in a container.

2. Cook the potatoes in a small pot, dry the potato water in a container again, and add corn starch and flour while it is hot.

3. Press the potatoes into mud with a spoon. When it's not hot, stir them into dough by hand (without adding water).

4. Put the dough in the basin and cover it with a clean cloth.

5. Divide the dough into 21 small flour preparations, dip them with flour respectively, and press them into skin with a small flat plate.

6. Chop shrimps, add seasoning, stir in one direction, mix well, set aside.

7. Put a spoonful of stuffing in the flour and a piece of green bean on the top. Wrap it up.

8. When the water is boiling, spread oil paper (anti staining) on the plate and put it into Shaomai. Steam it over medium heat for 12 minutes.

Chrysanthemum sale

Shaomai is one of the popular foods. The chrysanthemum sale in huogong palace and yuloudong is very popular among Changsha people. Chrysanthemum barbecue prepuce transparent, salty pepper flavor, the top opening with egg yolk embellishment into chrysanthemum petal shape, more elegant. Glutinous rice stuffing is soft and unripe and rotten.

Materials: minced pork 150g; shrimp 4 pieces; chopped onion 60g; boiled bamboo shoots 60g; dried mushroom 2 pieces; roasted skin 250g

[seasoning]: appropriate amount of soy sauce, vinegar and mustard

a) Appropriate amount of salt, sugar, sesame oil, wine and ginger juice

[practice]:

1) Soak dried mushrooms in warm water, squeeze dried water, cut into shreds, cut bamboo shoots into shreds, remove shrimp sausages and chop into mud

2) Add sesame oil into the pot, stir fry the onion powder over medium heat until transparent, and then let it cool

3) Add minced meat, seasonings of 1) and 2) and a) into the container and knead well by hand

4) Cut the roasted skin into 5 mm wide strips

5) Lay 1 / 3 of 4) in the steaming pan, make 3) into balls and lay them on the roasted skin, and then evenly lay the other 2 / 3 of the roasted skin on the balls

6) Steam in a steamer (high heat for 3 minutes, medium heat for 8-10 minutes), then add soy sauce, vinegar or mustard.

Braised straw mushroom

[raw materials]: 1. Main ingredients: 500g fresh straw mushroom, 250g lean pork, 150g shrimp, 20 pieces of baked dough, 2 eggs. 2. Seasoning: cooking wine, refined salt, pepper, sesame oil.

[preparation method]:

1. Wash the straw mushroom, blanch it in boiling water and drain it. Wash the pork, chop it with straw mushroom and shrimps, put it into a bowl, knock in the eggs, add cooking wine, salt, pepper and sesame oil, and mix well.

2. Put the stuffing into the skin and steam it. Note: straw mushroom is rich in nutrients, with the effect of nourishing yin and moistening dryness, tonifying kidney and strengthening yang, strengthening spleen and blood. It can be used as a nutritional food therapy dish for patients with weakness, yin deficiency, dry cough, insomnia, kidney deficiency, impotence, cancer and other diseases. Healthy people eat it to nourish and strengthen the ability of disease resistance and prevention.

Egg sale

[raw material formula]: four eggs, 200g shrimp, 150g duck oil, a little chicken juice, monosodium glutamate, starch, butter, chopped chives and refined salt

[preparation method]:

1. Open the egg and mix well. Take a frying spoon and put it on a low heat

Chinese PinYin : Shao Mai