Chinese steamed pork buns (Bao Zi)

       The use of the name of the buns began in the Song Dynasty. There is stuff in the steamed bread, the northerner called the steamed buns (meaning that the steamed bread has no stuffing, the steamed stuffed buns). The buns are generally made by fermenting flour. The size varies according to the size of the filling. The smallest one can be called a dumpling, and the others are medium and large. Commonly used fillings are pork, lamb, beef, vermicelli, shiitake mushrooms, bean paste, celery, eggplant, cabbage, leeks, tofu, fungus, dried meat, egg yolk, sesame and so on.

Some types

1. Fork-baked bread: A kind of steamed bun popular in Guangdong and Hong Kong with fork-baked sauce in the filling, tastes sweet and unique.

2. Naihuangbao: A sweet steamed bun peculiar to Guangdong, filled with egg yolk, is one of the most famous sweet buns in Guangdong.

3. Goubuli: Tianjin famous steamed stuffed bun, mainly pork stuffing, now all kinds of stuffing are available, more than 100 years old.

4. Small cage bao: Steamed buns made from small cage drawers, many places have small cage bags, Shanghai Nanxiang small cage bags and Sichuan small cage bags are more famous.

5. Han Baozi: A famous steamed bun in Chengdu, which was created by Han Yingdou in 1914. Thin skin and loose foam, full filling, imported slag, known as "Chengdu snack top quality".

6. Pouring soup bao: a kind of steamed bun of Kaifeng specialty, named for soup water in stuffing.

7. Water frying bao: a dumpling-like steamed bun fried in a pan in Shandong Province.

8. A piece of steamed buns: the famous steamed buns in Kaifeng, Henan Province.

9. Bread: Generally refers to buns made from hair flour.

10. Bean pasta bao: also known as Chengshabao, is a stuffed bun made of peeled beans.

11. Pork steamed bun: a steamed bun with pork filling.

12. Meat steamed bun: refers to the steamed bun stuffed with meat.

13. Human meat steamed bun: Legendary steamed bun stuffed with human meat, fat but not greasy.

14. Vegetarian steamed bun: refers to the steamed bun with vegetarian filling.

15. Sugar stuffed buns: stuffed buns with sugar.

16. Sugar triangle: make a triangle of sugar buns.

17. Bean bread: Steamed buns stuffed with small beans are smaller.

18. Sticky bean paste: stuffed buns made of sticky rice noodles, a specialty of Northeast China.

19. Sari steamed bun: a vegetable stuffed steamed bun of Buddhism.

20. Salt vegetable crystal bao: a special kind of steamed bun in Hunan.

21. Jiuyuan steamed bun: Sichuan special steamed bun.

22. Longan steamed bun: Sichuan special steamed bun.

23. Oyster Oil Fork Burning Pack: A kind of Guangdong fork Burning Pack with Oyster Oil.

24. Burn and sell: a kind of steamed bun, which is made of starch at the pinch to form an open shape.

25. Baked buns: made into baked buns, mostly stuffed meat.

Some Recipes

Irrigation soup steamed stuffed bun

1. No yeast or baking powder is used for filling soup steamed buns, that is to say, dead bread. Put the noodles in the water directly and evenly until three lights (hand light, pot light, face light), in fact, it's almost the same as dumpling noodles, just for noodles.

2. The noodles should be thrown to the strength (you should know after eating the noodles, but not too strong, to moderate)

3. Rolling skin, we generally do not need to say more, noodles and good is stuffing. The ingredients for filling steamed buns with soup are certain. They are weighed by scales (the secret recipe is not willing to say more, everyone forgives). Generally, they are calculated according to ten kilograms, and then they are put into the filling with broth (the proportion of one kilogram of stuffing to four or two soups).

4. Packing method. Bread does not necessarily die, but bread does. We are all a cage often noodles and stuffing together generally in about two, its characteristics are like lanterns. Put down the chrysanthemum. The skin is thin and sunken, the soup is filled with oil, soft, tender and fragrant.

Dog ignores steamed bun material:

750 grams of flour, 500 grams of pork, 5 grams of ginger, 125 grams of soy sauce, 422 ml of water, 625 grams of onion, 60 grams of sesame oil, a little monosodium glutamate, a moderate amount of alkali.

Practice:

1. Match pork with fat at 3:7. The cartilage and dregs were removed and chopped to make the meat into diced meat of different sizes. In the process of stirring meat, add the proper amount of ginger water, and then add soy sauce. The purpose of serving soy sauce is to adjust the saltiness, and the dosage of soy sauce should be flexibly controlled. When serving soy sauce, add a little in order to make soy sauce completely mixed into the meat. After serving soy sauce, wait for a little. If you can put it in the refrigerator, it will be better, then water can be served. Water should also be added to a small number of times, otherwise, the filling is easy to come out of the soup. Stir in MSG, oil and shallot evenly. (Spread onion with fragrant oil in advance).

2. After making the skin, divide it into 20 grams.

3. Roll the mixture evenly with the surface and roll it into a round skin with proper thickness and size.

4. Left-handed toppings, right-handed stuffing, 18-22 folds. When picking up the bag, the thumb moves forward. The thumb and forefinger twist the fold at the same time. When closing the bag, press it properly. There should be no knots on the mouth of the steamed bun.

5. Steam in the drawer on the bag for 4-5 minutes.

Pork fennel baozi

Ingredients: 3 cups of medium gluten flour, 1.5 cups of water, 5g yeast, pork filling, fennel, onion powder, sesame oil, salt, five spices powder

Practice:

1. Medium gluten flour 3 cups, water 1.5 cups, yeast 5g mixed into soft dough, placed in a container covered with a cage fermentation for 2 hours.

2. Mix pork filling, fennel, onion, oil, salt and five spices.

3. Knead the dough well and divide it into homogeneous dough. I divide it into six parts, each dough is kneaded well.

4. Sprinkle a thin layer of powder on the panel, roll it into a thin cake in the middle and outside, put stuffing on it, hold the skin with thumb, fold and fold the skin evenly with index finger, and press it well (fold as close as possible).

5. Put half-dry cloth in the drawer and wrapped buns in it.

6. Boil half of the pot water, put the drawer on, steam over high heat for 13 minutes. Don't open the lid immediately after steaming, wait a few minutes to open it again!

Steamed buns are very common and popular food in China. Many foreigners may have tasted them when they first came to China. Chinese people usually eat it as breakfast, with different fillings can eat for a long time without repeating. And this simple and delicious food is everywhere in China, so you still need to go to China to get the most authentic steamed buns.