Home style Laobian dumplings (fried dumplings / boiled dumplings)(jia chang lao bian jiao zi zuo fa bian xian shui jiao zhu jiao )

Home style Laobian dumplings (fried dumplings / boiled dumplings)

Introduction:

"Let's talk about the historical origin of Laobian dumplings: Laobian dumplings -" the founder of Laobian dumplings "is Bian Fu. In 1829, he moved from Hebei to Shenyang. At the beginning, he built a very simple booth bed called "horse shelf" near xiaojinqiao, Dadong District, Shenyang. It was sold as well as made. The shop name was "bianjia dumpling house". But because the store is too small, and there is no unique skills, so the business is not very good. In 1870, Bian Degui, Bian Fu's son, inherited his father's career and improved the technology of Laobian dumplings. After a lot of special research, Bian Degui changed the ordinary Laobian dumplings into soup dumplings, which made them loose and easy to chew, delicious and formed a unique flavor. Since then, Laobian dumplings have become a well-known delicacy. In the old society, in order to keep business and occupy a place, Laobian dumplings used fried stuffing as a family heirloom. In history, in order to keep secret, the leader of Laobian dumpling always passed on his unique skills to his wife instead of his son and to his husband instead of his daughter. Every day, after the store closed, he waited for the waiter to leave before he personally prepared the stuffing. Laobian jiaozi has opened three branches in Shenyang, and is operated by three brothers, Bian Yue, Bian Yi and Bian Lin, who are descendants of Bian family. In 1940, Bian Lin, the third generation descendant of Laobian dumplings, moved Laobian dumplings to the north market, which was the busiest in Shenyang at that time. At that time, the north market was as famous as Tianqiao in Beijing and Confucius Temple in Nanjing. To open a shop in the north market made Laobian dumpling famous all over the northeast. After liberation, Laobian dumplings have become the favorite food of the common people. In 1956, Bian Lin became the manager of Laobian dumpling restaurant. With the support of the government, Laobian dumpling has made great progress and is listed as one of the special flavor restaurants in Shenyang. During the cultural revolution, "Laobian dumplings" suffered a great impact, the plaque was smashed and forced to close down. In 1979, under the care of the party and the government, "Laobian Jiaozi" put up a gold plaque again and invited back the retired master Bian Lin. Since then, it has not only restored the time-honored brand, but also continuously developed its business. It has innovated 26 kinds of fillings made from aquatic products, meat and vegetables, developed round cages for serving, and added high-grade "wine pot dumplings" to add new color to the traditional flavor. When Comrade Deng xiaoping visited Shenyang in 1964, he tasted the dumplings made by Bian Lin. after eating them, he was very happy to say: "Laobian dumplings have their own uniqueness. We should keep them.". In the summer of 1981, Hou Baolin, a famous artist of our country, personally tasted Laobian dumplings. He was full of enthusiasm and praise. After the dinner, he wrote eight words: "bianjia dumplings are the best in the world.". Since 1983, Laobian dumpling has been rated as provincial and municipal famous brand flavor food; in 1989 and 1994, it won the Golden Tripod award issued by the Ministry of Commerce twice; in 1997, it won the title of "Chinese famous snack"; in 2000, it was rated as "Chinese famous point" by the State Bureau of internal trade. Laobian Dumpling Banquet won the gold medal at the 1998 US International Food Expo; in 1999, it won the first prize of the winning cup in the public banquet of the fourth national cooking technology competition, and was known as "the first banquet in the world". In 2000, it was recognized as the world's longest dumpling restaurant by the Guinness Book of records. I personally recommend the unique "Laobian Dumpling Banquet" to you, which not only makes people feast their mouth, but also makes people feast their eyes! Steamed, baked, boiled and fried dumplings of various shapes, Laobian dumplings are placed all over the table, and the stuffing is different, especially "Yulong pot boiled dumplings". A blue alcohol flame sets off the antique Yulong pot, and 25 exquisite dumplings are rolled up and down in the soup, like a dragon stirring water. The fragrance is overflowing, salivating, delicious, and delicious The clerk's auspicious way made his ears, nose, mouth, eyes and mouth beautiful. Ha ha! Jiaozi is a traditional Chinese food. It can be said that every family can make it and eat it frequently, but the varieties they often eat may be traditional three fresh stuffing, celery stuffing, pickled cabbage stuffing and so on. However, in Laobian jiaozi, there are many kinds of stuffing. The types of Laobian jiaozi can be divided into several series according to the classification of food, such as seafood, vegetables, fungi, eggs and poultry, which is a little exaggeration He said that as long as there are foods on the market, they can appear in the form of dumplings here. In addition to the daily operation of a variety of dumplings, can also be processed according to the different needs of customers, different fillings create different tastes of dumplings, different processes also produce steamed, boiled, fried, fried, baked, baked and other different styles of dumplings. Laobian dumplings adopt the technology of stir frying the stuffing in soup. After stir frying the lean and fat meat, it is made into the unique stuffing of Laobian dumplings with vegetables and unique seasoning. Today, we are making the most common dumplings in our family. The traditional way of making dumplings is "stir fried dumplings / boiled dumplings."

Production steps:

Materials required:

Dumpling powder: About 500g

Pork essence: About 500g

Vegetables: moderate

Chicken soup: about 1500ml

Sauce: right amount

Sesame oil: right amount

Salad oil: right amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: other

Chinese PinYin : Jia Chang Lao Bian Jiao Zi Zuo Fa Bian Xian Shui Jiao Zhu Jiao