Today, I would like to share with you four classic Shanghai snacks: Shanghai Soup Dumplings, Nanxiang Steamed Buns, Yangchun Noodles, and Jujube Mud Shortbread. Like, follow, like, favorite and forward to the people around you who need it.
Shanghai is a modern central city developed in modern China. Shanghai has the characteristics of the Shanghai School, that is, taking the meaning of "Hai Na Bai Chuan", that is, absorbing the essence elements of the economy and culture of the whole country and even the world and all advanced things, thus becoming a modern dynamic capital that leads the tide. Shanghai has a high-speed development of The Haipai economy, an eclectic Haipai culture, and a Haipai dish with good color and flavor. Shanghai snacks are absorbed from all over the country's famous snacks, in combination with local snacks on the basis of innovation to form a unique Haipai snacks, more and more popular with the majority of tourists at home and abroad, is becoming a unique local famous snacks.
Shanghai soup buns
Shanghai soup bun is a kind of bun, a famous specialty snack, with soup as the main feature. It is known for its "small, thin skin, large filling, fresh meat, delicious taste, full soup, fragrant and sharp taste", and is tied out of the same door as Xiaolongbao.
Buns have a long history in China, and there were already buns in the Sui and Tang dynasties, but at that time they were not called buns, but were called "steamed buns" or "steamed cakes" and the like. Soup buns were very popular during the Qing Dynasty, and many historical records have been recorded.
There is a very touching legend about the formation of soup buns. Legend has it that more than 600 years ago, that is, at the end of the Yuan Dynasty and the beginning of the Ming Dynasty, Zhu Yuanzhang attacked Jinhua City, and in order to save time, Hu Dahai ordered the soldiers cooking in the kitchen to first pour vegetable soup into the buns and give it to the soldiers who fought. Chang Yuchun and the soldiers ate the steamed buns filled with soup, felt that their throats were moist, multiplied their strength, and finally captured the city. Later, Chang Yuchun asked Hu Dahai, "What delicious food did you give me that day to double my strength?" Hu Dahai smiled and said, "It's a 'soup bun'!" Later, this moving legend spread, and people also used this legend to make soup buns, and quickly spread.
Shanghai soup bun recipe and production process
【Ingredients】350 grams of special first-grade flour, 1,000 grams of pig's trotter bristles, 1,000 grams of net chicken, 500 grams of net meat skin, 5 grams of ginger slices and pure green onion knots, a little salt, monosodium glutamate and pepper.
【Preparation】 (1) Add water, ginger slices, and green onions to the net pot and bring to a boil, add the net chicken, meat skin, and pig's trotters and boil for 2 minutes, scoop up and wash with hot water, add water, add pepper to cook until the juice is thick, beat the slag, add MONOS glutamate and salt, take out and cool into a frozen filling and set aside. (2) Add the flour to the water and knead it into a dough, change it to a dough, and then roll out the dough into a round thin crust, wrap it in a frozen filling, and steam it in a cage.
【Tip】 After wrapping the filling, the sealing should be firm, put into a special small cage, one in a cage, and steam a bun in batches or steamed in a multi-eye steamer.
【Features】Thin skin soup foot, salty taste, delicious and delicious.
Nanxiang steamed buns
Nanxiang shop is located in Yuyuan Jiuqu Bridge, Guangxu twenty-sixth year (1900 AD) Jiading County Nanxiang Town Wu Shell Household Car Xiangsheng opened a dim sum shop here, at first the name of the shop was Changxing Lou, and then changed to Nanxiang Steamed Bun Shop, the main Nanxiang small cage steamed buns, with the characteristics of leather fragrant wrinkle stuffing, etc., in the 20s and 30s of the last century has been famous throughout the country. Nowadays, Nanxiang Xiaolong store adapts to the needs of the times, and while expanding its 28 chain stores, it also extends the market overseas.
Nanxiang Xiaolong is well-known at home and abroad, and has a history of hundreds of years. Initially known as "Nanxiang Big Meat Steamed Bun", later called "Nanxiang Steamed Bun", and then called "Guyi Garden Cage", now called "Nanxiang Small Cage". The large meat steamed bun adopts the method of "heavy filling and thin skin, changing from large to small", and selects fine white flour to roll out into a thin skin; And with lean meat as the filling, without MSG, use chicken soup to boil the meat skin to take the frozen mix, in order to take its freshness, sprinkle a small amount of fine sesame seeds to take its fragrance; Crab powder or spring bamboo, shrimp and meat filling are also taken according to different seasons, each steamed bun is folded with more than fourteen pieces, and one or two flours are made of ten, shaped like water chestnuts are translucent, small and exquisite, thin skin, more meat, more juicy.
Nanxiang steamed bun recipe and production process
【Ingredients】Special first-grade flour 500 grams, pork sandwich meat 200 grams, meat skin jelly 75 grams, sugar 5 grams, sesame oil 15 grams, soy sauce 5 grams, a little monosodium glutamate, salad oil appropriate amount.
【Preparation Method】 (1) Wash and drain the sandwich meat, chop it into fine powders, put it into a basin, add soy sauce, sugar, monosodium glutamate and a little water, stir well, then add sesame oil, chop the meat skin into fine mince, add it, stir until it is sticky and ready to use. (2) Put the flour into the basin, add a little water, mix well, pour on the board, knead hard to make the dough smooth and shiny, when it is not sticky, apply salad oil on the board, and then roll the dough into a 1.6 cm diameter round strip, under 24 agents to set aside. (3) Flatten the agent and wrap the meat filling, knead it into 20 folds, wrap it well, and steam it into the cage until the skin is translucent, and the color is white and ripe.
【Tip】 The agent should be used on time by hand, thicker in the middle and thinner in the edge; brush a little salad oil in the steamer to prevent sticky cages and leaky fillings in the steamers.
【Features】Thin skin and large filling, tender and fragrant meat, tempting appetite.
Yangchun noodles
Yangchun noodles, also known as bare noodles, clear soup noodles or "clear soup noodles", the soup is clear and fresh, light and refreshing. It is a major feature of Yangzhou. Folk customs call the lunar month of October as Xiaoyangchun, and the Shanghai Jingyin language takes ten as Yangchun. In the past, this noodle sold for ten yuan per bowl, so it was called Yangchun noodles.
Kaiyang's shallot oil mixed noodles are also known as sea rice shallot oil mixed noodles. It is served with simmered shallot oil and deeply boiled sea rice (known as Kaiyang in Shanghai) and mixed with cooked noodles. The noodles are tough and smooth, the sea rice is soft and delicious, and the green onion oil is fragrant.
After 1945, a stall surnamed Chen at the City God Temple was trafficked to boil shallot oil in the daily method of suzhong's hometown and mix noodles. The green onion is rich and distinctive, very popular, and has been passed down to this day. Now it is a characteristic snack of the lakeside dim sum shop.
Recipe and production process of Yangchun noodles
【Ingredients】 Egg noodles (or mechanism noodles) 200 grams, 2 eggs, 5 garlic seedlings, 3 grams of refined salt, 2 grams of monosodium glutamate, broth, peanut oil, a little sesame oil.
【Preparation】 (1) Put the egg into the bowl and stir well with chopsticks. Place the stir-fry spoon on medium heat, add peanut oil and heat it 50%, pour in the egg mixture to form the egg skin, remove and cut into thin strips. Wash the garlic seedlings, drain and cut into 3 cm long pieces and set aside. (2) Put the net pot on the fire, add water to boil, cook the egg noodles, fish out and put them in 2 bowls, evenly sprinkle the egg skin shreds and garlic seedlings. (3) Pour the broth into a stir-fry spoon and bring to a boil, skim off the foam, season with salt and MSG, order some sesame oil, and pour over the noodles.
【Tip】 Do not cook the noodles for a long time, the water should be wider, and the fire should be larger.
【Note】 You can also use green onions instead of garlic seedlings, add some sea rice, the flavor is different.
【Features】The soup is fresh and fresh, light and refreshing, and the garlic is rich.
Date paste shortbread
Date paste shortbread, a traditional snack in the Shanghai area. It is a pasta made with puff pastry as the skin, black date paste as the filling, and is fried to maturity.
Its golden color, small and exquisite, crispy skin, sweet and delicious filling, is popular with Hong Kong and Macao compatriots and Japanese tourists. In 1988, he won a silver medal at the Second National Culinary Competition.
Date paste shortbread recipe and production process
【Ingredients】200 grams of extra flour, 300 grams of sweet filling with date paste, a little black and white sesame seeds and egg yolks, 50 grams of lard, and an appropriate amount of peanut oil.
【Preparation Method】 (1) Add the special flour to the lard and knead it into a puff pastry dough, form a round agent, and wrap it into a round slice with a sweet filling of date paste, and make a round cake to set aside. (2) Roll the cake evenly on the egg yolk and stick the sesame seeds, put it in the peanut oil pan and fry it, then remove the draining oil and put it on the plate.
【Tip】 The filling should be sealed tightly, and the oil temperature should not be too high when frying.
【Features】The color is light yellow, the taste is sweet, the texture is crisp and loose, and the shape is small.