"Selling oil steamed buns, oil steamed buns..."
If you live in a lively old neighborhood, you may see vendors pushing tricycles full of steamed buns to sell in the streets and alleys, and the steamed buns wrapped in plastic sheets are neatly arranged, like a golden harvest year. Live performances of craftsmen frying steamed buns can sometimes be seen at the edge of the market, surrounded by clever diners who wait for the freshest steamed buns to come out of the pan and taste the crispy flavor of the rich oil for the first time.
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My favorite thing is to take out a piece of steamed bun in the lazy morning, put it in sugared milk or soy milk and soak it, and in the winter, it can be heated in the microwave for a while, and the sweet steamed buns are freshly baked.
The steamed steamed buns sell poorly, but the taste is first-class, the steamed bun strips that suck up the juice are swollen, and the unsmoothed noodles at the end before the bubbles are softened and infiltrated by the sugar water, and they are tough and sweet and a little crisp, and they have the same refreshing pleasure as the sucking noodles.
The versatile nature of steamed buns has allowed it to develop a different flavor in the hands of foodies across the country, such as sugar steamed buns, rice porridge buns, lamb soup buns, steamed buns, steamed buns stir-fried meat... The soupy dishes are a good partner for steamed buns, the fried steamed buns have a peculiar taste and a strong taste, and the steamed buns in the hot pot are even more addictive.
Coarse steamed buns are best eaten with soy milk, while thin steamed buns are more crispy to eat empty.
When I was a child, I loved the finest oil steamed buns, and I could eat a large bag of steamed buns on TV, and the crispy steamed buns were chewed with a salty aroma, and unconsciously, several hours passed with a clicking sound.
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Flour, salt, oil, the most common and versatile combination of Chinese cuisine, different cooking methods give them a very different taste and texture. Because I like to eat steamed bread, I also tried to make it several times according to the recipe on the Internet, but I don't know why, the steamed steamed bread I fried myself is not as good as the one bought on the street.
With this doubt, I carefully observed the shops of fried steamed buns on the side of the road and found that they did not add extra ingredients when making steamed buns, as long as the simplest ingredients such as oil, salt, water and noodles could conjure up fragrant steamed buns.
The noodles are a technical job, the teacher who makes steamed bread kneads the dough smooth and flexible, the glutened dough is well fed, rolled into strips and then smeared with oil in the basin, so that the elasticity of the noodles will be just right. Then, like ramen noodles, the noodles are opened and thinned, and the noodles can be evenly thick and continuous, and then you can fry them in the pan.
The noodles to be fried are stretched on two chopsticks, and the noodles immediately make a nuisance sound when they come into contact with the hot oil pan. The teacher gently flipped the steamed bun in the pot and watched it gradually turn from white to golden and crispy, and the air was filled with the rustic taste of happiness.
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Originally used as a representative food of the Cold Food Festival, steamed buns are called "ring cakes" and "cold utensils", which have a history of more than 2,000 years in China. Su Shi also chanted the shape of the steamed bun ,"The jade color is evenly rubbed with the hand, and the green oil is fried to make a tender yellow deep." Do you know how heavy it is to sleep in the spring at night? Squash the beauty wrapped around the gold. "The special food of the ancient Cold Food Festival has been passed down to today, and it is no longer the patent of the New Year Festival, but has penetrated into the table life of ordinary people and become one of the most down-to-earth delicacies."
Old people always say that steamed bread is a good tonic, and many people follow the old method passed down to eat brown sugar water bubble steamed In the past, when materials were scarce, high-oil and high-sugar foods soothed hungry souls, and now many people have also inherited the genes that make the brain secrete dopamine. The Maillard reaction brings a domineering aroma, a variety of cooking methods produce a variety of tastes, and the steamed buns rely on them to capture countless people, becoming the most common and affectionate flavor in the lives of the people.
Many Nantong people have memories and interesting things about steamed buns in their memories
How do you like to eat steamed buns?
Source: Haobin Network