Feicui Shaomai, a traditional snack in Yangzhou(yang zhou chuan tong xiao shi fei cui shao mai )

Feicui Shaomai, a traditional snack in Yangzhou

Introduction:

"I want to eat Shaomai recently. I think of the breakfast stand I met on my way to school when I was in primary school. It was always surrounded by a large group of people, including those who went to work, those who went to school, and those who got up early, including a bowl of noodles or a bowl of flour, plus a cake bag of Shaomai. As soon as the big steamer was opened, it was warm and noisy After checking, I found out that Shaomai was actually written as "take along to sell", which means "take along to sell". In the past, when tea houses were prosperous, many people used to take their leftovers and drink a few cups of tea. At the point of eating, they would take them out and let the store wrap the dough and steam them for lunch. Therefore, the store would specially reveal some stuffing when packing, This is the origin of the special shape of Shaomai. Later, the skin and stuffing of Shaomai have been improved, and many patterns have been made, which are good-looking, nutritious and healthy. Today, let's make this light and elegant Yangzhou snack - feicui Shaomai

Production steps:

Step 1: part of the green vegetables are chopped and part of them are juiced. Cut mushrooms and ham.

Step 2: add mushroom and green vegetables, stir with chicken oil, chicken essence, salt, sesame oil, salt and a little sugar. The filling is ready.

Step 3: add a little salt to the flour, mix with green vegetable juice to make smooth dough.

Step 4: divide the dough into the same size.

Step 5: first roll it into a wafer, then put more powder on it, and roll it into lotus leaf shape with a rolling pin.

Step 6: pack the stuffing you mixed before.

Step 7: fold up the dough, slightly fold in 1 / 4 of the roasted wheat with one hand, rotate and shape the bottom with the other hand, and let the stuffing show slightly.

Step 8: Brush thin oil on the plate, light fire leg silk on the roast wheat, cover and steam for about 10 minutes.

Materials required:

Flour: right amount

Lentinus edodes: right amount

Vegetables: moderate

Ham: moderate

Salt: right amount

Chicken oil: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Sugar: right amount

Note: the reason why we need to put a little sugar in the stuffing is that Yangzhou cuisine stresses "if you want to be sweet, put some salt; if you want to be salty, put some sugar". Using a small amount of sugar will make the salty taste delicious. However, you should master the amount, and never put too much~

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: other

Chinese PinYin : Yang Zhou Chuan Tong Xiao Shi Fei Cui Shao Mai