Kaifeng steamed buns detailed information daquan

Kaifeng steamed buns are one of the traditional famous spots with a long history in Kaifeng, Henan province. Unique flavor. Kaifeng steamed buns are exquisite in material selection and fine in production. It is made of lean meat from pig hind legs as stuffing, refined powder as skin and steamed by explosion fire. Its characteristics are: beautiful appearance, small and exquisite, thin skin and many fillings, delicious taste, fragrant and delicious, and it is also called "putting down like a chrysanthemum and lifting like a lantern". Basic introduction Chinese name: The main raw materials of Kaifeng steamed buns: refined flour, does the pork hind leg meat contain preservatives? Whether it is suitable for the crowd: young people and the elderly. The raw materials, methods, methods 2, eating methods, food characteristics, founders, development and nutritional value are introduced in detail. Kaifeng steamed buns have a long history, and they were gradually reformed by the "Plum Blossom Steamed Bun in Wanglou Mountain Cave", the first in Tokyo in the Northern Song Dynasty. Color, fragrance, taste and shape are excellent and unique. The specific preparation method is as follows: 1 catty of refined powder, 1 catty of pork hind leg meat, 2 halves of ground oil, 1 yuan of miso, Shaoxing wine, Jiang Mo, San Qian of salt, 8 yuan of soy sauce and 8 cents of white sugar. Practice 1. Cut the meat into strips after deboning, peeling and deboning, and then grind it into minced meat with a machine; 2. Put the minced meat in the basin, add the seasoning and stir it in one direction to make it tasty. Then add about seven to eight ounces of clear water one after another, stir hard, and finally add small ground oil and stir into stuffing; 3, put the noodles in the basin, first use a little water, copy the noodles into spikes and make hard noodles; Then dip it in water and knead it into dough blocks that are neither soft nor hard; 4. Put the mixed noodles on the case and knead, throw and fold them repeatedly until they are smooth and soft, then make 5 flour products, roll them into skins with thin sides and thick middle, and then make them into buns with 18 to 21 pleats after filling; 5. Use a big fire when steaming. It can be cooked in six to seven minutes. Method 2: 3g of flour, 14g of warm water, 2g of minced pork, 18g of broth, appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of chicken essence, appropriate amount of soy sauce and 1 egg

Step

1. Add seasonings such as salt, oil, sugar, chicken essence and soy sauce to the minced meat.

2. Mix all the ingredients well.

3. Prepare broth.

4. add appropriate amount of broth.

5. Mix the broth and minced meat well.

6. Add the stock several times.

7. Stir hard by hand until the filling and stock are completely blended and the filling expands.

8. pour 3g of flour into the basin, add an egg and 14g of warm water.

9. Stir into a floccule.

1. Repeat several times until the dough is just wet and dry, cover it with a wet cloth, and burn the dough.

11. After 1 minutes, continue kneading dough.

12. Repeat the process of kneading dough-kneading dough-kneading dough-kneading dough for 3-4 times until the dough is very smooth and firm.

13. Take a piece of dough, knead it into strips, and cut it into appropriate size.

14. press it flat and roll it into a round piece.

15. wrap the stuffing.

16. After all the packages are wrapped, let it stand for 5 minutes.

17. Boil cold water in an iron pot.

18. put in a steamer and steam for 1 minutes. How to eat: gently lift, slowly move, open the window first (bite the skin open and suck it gently), then drink the soup, and savor the secret of "a stuffy mouth and a fragrant mouth". Serve with balsamic vinegar and garlic cloves. Steamed steamed buns are served on the table. Its shape: "Lift a lock of silk and put down a thin ball with a skin like a chrysanthemum heart and a filling like a rose petal." The soup dumpling with special dishes is a traditional food in Kaifeng, which was sold in the market as early as the Northern Song Dynasty. It is called grouting steamed bread or soup dumpling. Wang Lou, one of the 72 main stores in Tokyo, produces and sells plum buns in Cave, which is known as "the first in Tokyo". After the Northern Song Dynasty, soup dumplings were handed down in Kaifeng. In the 192s, Huang Jishan, a famous chef, founded the "First Heart Restaurant", which was mainly engaged in filling soup buns. In 193s, in order to meet the market demand, he innovated the way of making steamed stuffed buns. Instead of using half-baked dough, thin skin and lean meat mixed with pigskin jelly cake and adding glutinous rice, cooking wine, seed oil, sweet noodle sauce, sesame oil, etc. to make stuffing, he changed it into using dead flour to make skin and using white sugar and flavor to make stuffing fresh. Through the "three hard and three soft" dough mixing, the dough ribs are tough and smooth, and there is no leakage of soup and clothes. It also changed the big cage into a small cage for steaming, served in the cage, ate and steamed, and kept steaming, which not only kept the heat and shape of steamed buns perfect, but also made it easy to operate and was well received by customers. This is the soup-filled steamed buns. After the founding of the People's Republic of China, soup steamed buns were carried forward. In particular, the soup-filled steamed buns operated by the "first floor steamed bun restaurant" initiated by Huang Jishan have become more distinctive after continuous improvement by famous teachers. Its skin is thin, its stuffing is big, its soup is oily, it is soft, tender, fresh and fragrant, and it is white and smooth. It can be lifted like a lantern and put down like a chrysanthemum. Known far and wide, it attracts a large number of Kaifeng citizens and Chinese and foreign tourists, and most of them take pleasure in tasting this food. In the late 198s and early 199s, the "First Floor" successively developed a series of products, namely "Steamed Bun Banquet" and "Quick-cooled Bun". "Steamed Bun Banquet", also known as "Assorted Steamed Bun Banquet", is divided into ten flavors according to different fillings: diced chicken, diced bamboo shoots, leek head, fish kernel, shrimp, hawthorn, three delicacies, lamb, spicy soup and soup filling. "Quick-cooling steamed stuffed bun" has been put into factories in Zhengzhou, Luoyang, Hangzhou, Beijing and other cities, and has been welcomed. In the late 199s, with the establishment of the first floor group company and the increasing scale, more and more merchants from all over the world asked for joint ventures or stores to operate soup-filled steamed buns. By the end of 1996, more than 2 chain stores had been set up in other places. Since 1989, the "first floor" steamed buns have won the Jinding Award for quality products of the Ministry of Commerce and the "Chinese famous snacks" recognized by the China Cuisine Association. Founder steamed buns were originally run by Huang Jishan. He learned from the strengths of various families, and the steamed buns made by him are white and soft, with unique flavor, which is highly praised by diners. Small steamed buns were originally steamed in big cages, but after the reform of Master Huang Jishan, they became fifteen small steamed buns with one drawer. And the noodles and stuffing of steamed buns were boldly innovated. For example, the original dough was made up of one-third of the hair and two-thirds of the dead dough, and then it was changed to only use the dead dough instead of the hair, so that the skin was thinner and the bottom did not fall off. The requirements of the living surface technology are quite strict, and it is necessary to go through the "three softness and three hardness" process of rubbing, throwing, pulling, dragging, pasting water several times and laminating several times to meet the requirements. The stuffed bun was originally mixed with aspic, so it was too greasy to eat, and then it was removed. The stuffing was mixed with white sugar and miso, and the sweet sauce was removed. Only Jiang Mo was put in the stuffing, but no onion was put. It takes a lot of effort to make stuffing, and it has been beating the stuffing until it pulls the filaments. Steamed steamed buns are served on the table. Its shape: "Lift a lock of silk and put down a thin ball with a skin like a chrysanthemum heart and a filling like a rose petal." The development of Kaifeng steamed buns has been extended to all parts of the country, and Kaifeng steamed buns restaurants have been opened in Zhengzhou, Dalian, Shenyang and Taiyuan. Foreign friends and overseas Chinese from Hong Kong and Macao visiting Kaifeng, after enjoying the scenic spots in the ancient city, took pleasure in tasting steamed buns in Kaifeng and gave them high praise. Nutritional value, rich nutrition