salty and fresh Recipe
BrandyKeebler
Pocrispy steamed buns are Kunming's flavor snacks and have a long reputation. <br />It is said that this kind of steamed bun originated in 1903, when a man named Lai Ba in Yuxi opened a small steamed bun shop named Shaobailou near Cuihu in Kunming. An old man took his grandson to buy steamed buns. The old man smelled the steamed buns very fragrant, so he took one and gave it to his grandson. Unexpectedly, the grandson didn't catch it and the steamed buns fell to the ground. The steamed bun was smashed, especially the steamed bun skin, which was broken into seven or eight pieces. As soon as the little grandson saw that the steamed buns were smashed, he burst into tears. At this time, many people gathered around to watch, and they were all surprised that the steamed buns were so cracked and crispy! At this time, the boss Lai Ba came forward and was surprised, so he took another steamed bun and gave it to the child. From then on, he seized this business opportunity and branded himself to monopolize "broken crispy buns". <br />There is still an intrinsic reason why the steamed buns can be broken. First of all, judging from the flour used to make steamed buns, Lai Ba uses low-gluten white flour. It is fermented, added with alkali, kneaded evenly, rolled into dough and applied with lard to form an oil layer. Then wrap it into steamed buns with simple structure. <br />There are two kinds of stuffing in the broken crispy buns: salty and sweet. The heart of the salty filling is to add clear soup, soy sauce, monosodium glutamate, pepper, chopped green onion, ginger and salt, put them into the pan and stir-fry until fragrant, then add wet starch to thicken, and finally add diced fresh meat, winter mushrooms, winter bamboo shoots, etc. to mix into a salty filling. The sweet filling is made of cooked ham, white sugar, honey, shredded mushrooms, etc., and mixed into a sweet filling. <br />When steaming this kind of steamed buns, they pay great attention to the heat. They need to be vigorously pressed with strong fire and done in one go. The steamed buns are full and white, with a slightly opened mouth, and the aroma is overflowing.
BrandynBlock
In the golden autumn of October, the autumn wind starts, and the chestnut smells are fragrant. It is the season when chestnuts are ripe. Chestnuts are not only sweet and delicious, but can also be made into dried fruit snacks or vegetables. Saut-fried chestnuts can also evoke childhood memories. <br />In the past, as soon as autumn chestnuts arrived, large pots for frying chestnuts were set up on the street. Add sand, sprinkle sugar water on it, and stir fry with a shovel. When the appearance is clear and the skin is slightly cracked, the chestnuts are fried. The chestnuts are fried well. <br />Chestnut is a specialty of our country and is known as the "king of dried fruits". The varieties can be roughly divided into two categories: northern chestnut and southern chestnut: northern chestnut has small nuts and waxy flesh, making it suitable for frying. Famous varieties include Mingli, Jianding oil chestnut, and Ziyou chestnut. Southern chestnut nuts are large and have Japonica flesh, making them suitable for vegetable use. There are Jiujiaxiong, Kuizi, shallow thorn chestnut, etc. <br />In fact, chestnuts must be eaten in a way. Chestnut is a starchy ingredient. Only when stewed with meat oil can the dishes be bright and delicious and arouse appetite. <br />Chestnuts have the effect of nourishing the stomach, strengthening the spleen, tonifying the kidney and strengthening the muscles; duck meat has the effect of nourishing yin and nourishing the stomach, so this chestnut braised duck block is very nourishing. <br />The most important thing is health, because not a drop of oil is put in the cooking process.
MeaganNader
Ingredients: chicken essence,salt,liquor,tofu,fans,coriander,zucchini,carrots,pepper,pepper,dried chili,aniseed,geranyl
