Shanghai is a wonderful city, it is all-encompassing, full of all kinds of things, not only about culture, but also about its special delicacies. If there is a delicacy that can represent the taste of Shanghai, then you must taste the city's raw fried steamed buns, taste the ancient taste of raw fried steamed buns, you will taste the unique taste of the city.
Shanghai's raw fried is inconspicuous, it is a home-cooked snack, walking on the road, a random road or a lane may hide a raw fried shop that has been open for more than ten years, and you can smell the fragrance from afar.
In Shanghai, "raw fried" is abbreviated, the full name is not "raw fried buns", but "raw fried steamed buns". There is no "bun" in Shanghainese, only "steamed buns", vegetable steamed buns, meat steamed buns, white steamed buns, as well as raw fried steamed steamed buns and small cage steamed buns. The northern habit of wrapping meat fillings such as raw fried steamed buns and small cage steamed buns is called buns, and the steamed buns spoken of by northerners are the light steamed buns and white steamed buns that Shanghainese say have no filling. This is the difference between the cultures of the north and the south, but when it comes to raw frying, in Shanghai it can be called both bun and steamed bun, which integrates the all-encompassing cultural characteristics of Shanghai.
Shanghai raw frying is rumored to have originated in Suzhou and spread to Shanghai in the 1920s, because of its delicious taste, it blossomed in Shanghai. Originally, raw fried was a city snack, sold as a tea house snack in old Shanghai, and later raw fried combined with the characteristics of Shanghai, and gradually developed into synonymous with Shanghai dim sum.
Shanghainese love to eat raw frying, traditional dim sum shops, modern fast food restaurants mostly have raw fried for sale, well-done raw fried shops are also many, such as the traditional large pot spring, abundant raw frying, there are also recent years of the rising star "Xiao Yang Sheng Fry".
Nowadays, raw frying is more and more exquisite, according to the production process of the dough, it can be divided into three genres: full fermentation, semi-fermentation and non-fermentation; according to the soup of the filling, it can be divided into two schools: water and mixed water; according to the placement of the folds, it is divided into two schools: folds facing up and down.
In the eyes of the old Shanghainese, the raw fried steamed buns are only divided into two major gangs, represented by the "big pot spring", that is, "the gang is fried", that is, "Qingshui raw frying" and now represented by "Xiao Yang Sheng frying", that is, "Yang Bang raw frying", that is, "mixed water raw frying".
【Water raw frying】 using full fermented noodles, the skin thickness is moderate, the bottom is slightly thick, the minced meat is made of pork leg meat, mixed with soy sauce, the stuffing does not put the meat skin jelly, the meat filling juice is less, a small amount of soup is the gravy of the pork itself, the steamed bun folds are facing upwards, so at high temperature, the soup will flow out from the folds, but the meat filling is full of elasticity and the sauce is delicious.
The raw fried skin made of fermented dough is full and structured, and after frying, a small round hat is abnormal, cold and not collapsed, especially spirited, the skin is soft to eat, and the bottom is crisp and crisp.
【Mixed water raw frying】Mostly use semi-fermented or non-fermented noodles, the skin is thinner, and 30% of the meat skin jelly is added to the filling, and the meat filling is more juicy. When entering the pot, the folds are down, first sealed, the skin jelly absorbs the taste of minced meat under the high temperature transpiration, turning into a delicious soup, the meat filling is boiled in the soup, the meat filling is tight, and the meat and soup flavors blend together.
Although raw fried has become a representative of Shanghai snacks, in the early years, in the era of material scarcity, it was a luxury to eat raw fried as breakfast. Because of the meat filling, the money for eating once is worth several meals of "Four King Kongs".
Nowadays, the living conditions are better, and you can eat as much as you want, but when you want to talk about which store is the best, there will never be a unified answer, but you have to say that your favorite taste is always the freshly baked aroma on the stalls in your own alley, or the busy figure of grandma or mother in your own stove.
My grandmother made a good hand of raw frying, grandma's raw frying is delicious, in fact, I am not very good to describe, probably too delicious but some words are poor, but my cousin and I are very fond of it, every time my cousin comes to visit my grandmother on vacation, I want to eat raw frying.
Grandma's raw frying is the best raw frying I have ever had, the pot is poured with oil and yards of steamed buns, heated for a minute or two, after the steamed buns are set, then pour half a pot of water along the edge of the pot to continue to cook, keep turning the pot, when the pot squeaks and fragrance is full of fried aroma, open the lid of the pot, a handful of green onions plus a handful of sesame seeds sprinkled upwards, golden sesame seeds and turquoise green onions instantly embellished the steamed buns, the aroma comes to the nose, the whole pot of steamed buns seems to have a soul.
After My grandmother went to heaven to enjoy the blessings, our family never did raw fried again, and I ate all the raw fried bun shops I saw, but I could not eat the same taste that my grandmother had made for me. I know it's the smell of nostalgia, like the taste of "ancient times" that we often say, and I can't eat that taste of the past in my lifetime. But ah, I can make that taste by hand, is this a kind of craftsmanship?
< h1 class="pgc-h-arrow-right" > ingredients</h1>
【Dough】
400g of all-purpose flour, 2g of dry yeast, 230-250ml of water, 1 teaspoon of salt
【Minced meat】
500g minced pork, a small piece of ginger, 2 spring onions, salt + soy sauce + sugar to taste
【Others】
Green onion + black sesame seeds to taste
< h1 class="pgc-h-arrow-right" > step</h1>
(1) Add yeast and salt to the flour, and the salt and yeast should be separated so that the yeast does not lose its activity when it encounters salt.
(2) Slowly add water and stir as you add.
Until the flour becomes flocculent.
(3) Knead into a smooth dough.
(4) Ferment in a warm place for one hour.
Ferment until the dough is twice as large, and insert a small hole with your hand without retracting or sticking to your hands.
(5) Start making the minced meat while the dough is fermenting.
Minced ginger is added to the minced pork, and bamboo shoots love to eat carrots, so they also add some carrots.
(6) Add an appropriate amount of soy sauce, sugar, salt.
(7) Stir well first.
Then whip up in one direction.
Until the minced meat is stirred to make the glue.
(8) Add the green onion.
The green onions are added too early to produce water, so add them last.
Other precautions for making meat filling, please move to how should the meat filling be adjusted to be delicious?
(9) Mix well, if not used temporarily, you can put the refrigerator sealed and refrigerated.
(10) Take out the haired noodles and knead them slightly, knead them into strips and then cut them into small pieces.
(11) Flatten by hand.
Roll out with a rolling pin into a thick dough crust around the middle.
(12) Bun buns, ugly points are fine, anyway eat themselves.
(13) All buns are wrapped and covered with a damp cloth for secondary fermentation for half an hour.
(14) Pour oil into the pan, add raw fried steamed buns and raw embryos, and sit in rows.
(15) Fry on low heat for a minute or two, the steamed bun is almost fixed, and those who are not at ease can see if there is a crisp bottom at the bottom.
(16) Pour water along the edge of the pot.
(17) Under the action of steam, the steamed bun gradually grows and becomes fat.
Continue to cook, you can cover the pot.
Open the lid of the pot in the middle and turn the pot from time to time to see the state of the steamed buns.
(18) When there is a creaking sound in the pot, lift the lid of the pot and the water has been boiled dry.
(19) Quickly sprinkle with a handful of green onions and sesame seeds.
Cover the pot and simmer for a while to give the aroma a strong aroma.
(20) Fry raw.
<h1 class= "pgc-h-arrow-right" > finished product appreciation</h1>
Freshly baked raw fried steamed buns, the aroma of noodles, meat and oil mixed with each other, as if the delicacy has reached the taste buds.
The crispy bottom, fluffy dough, golden color, it looks delicious.
One bite down, full of meat filling, it's perfect.
A delicious raw fry, in order to be full of color and flavor, sprinkling green onions and sesame seeds is the last process of making raw frying, this step can not be saved.
Some people say that eating small cages is exquisite, while eating raw fried food wants to be full and full.
Delicious raw fried steamed buns, raw fried steamed buns that can both relieve hunger and fill your stomach, I don't know if you love it?
Please eat!
Photo: Oh bamboo shoots
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