Chinese Food
Three diced bun
(200521 views)
Three diced steamed bun is a famous dish in Yangzhou. It wins with flour fermentation and fine filling. Yuan Mei, a Qing Dynasty man, said in the garden food list that Yangzhou fermented noodles are the best. They are not full of half an inch. They are still full of relaxation.. The flour used for fermentation is as white as snow. The leavened flour is soft and tough. It does not stick to teeth. The so-called three dices are made of diced chicken, diced meat and diced bamboo shoots. The chicken is the hen of the next year. It is fat and tender; the diced meat is the rib of five flowers. The fat head is moderate; the diced bamboo shoots are fresh according to the season. Sanding is also known as Sanxian. Sanxian is an organic whole. It's delicious. It's fruity in the morning. It's not hungry until noon. They are fresh, fragrant, crispy and tender. They are fat but not greasy. It is said that the emperor of Japan ate Yangzhou sanding steamed bun which was airlifted to Tokyo. He praised it as the best in the world. Yangzhou Wuding baozi is an innovation based on sanding baozi. It is made of ginseng, chicken, meat, bamboo shoots and shrimp. It is said that Qianlong once made a tour of Yangzhou
Cooking ingredients
Cooking Steps
Step1:Wash and blanch the pork ribs. Put them into the soup pot. Put in the onion, ginger and wine. Cook until they are seven ripe. Take out and cool. Change the knife to 0.7cm cube
Step2:Cut the cooked chicken into 0.8cm diced chicken. Change the cooked bamboo shoots into 0.5cm diced bamboo shoot
Step3:In addition, heat the wok. Put in the base oil. Stir in the scallion and ginger rice. Pour in three dices, add soy sauce, sugar and shrimp seeds. Add some chicken soup. Bring to a boil over high heat. Cook over medium heat until it is colored and tasty. Use high heat instead
Step4:Add the wet material to thicken the glaze. Turn it up and down to make the sardines fully absorb the marinade. Hang it in the air for later use
Step5:Rub the dough into strips. Take 12 dough ingredients. Use your palm to make a round skin with a diameter of 10cm
Step6:Scrape on the cold filling. Squeeze 32 wrinkles from the right thumb and index finger from right to left. Wake up for a while. Put them in the cage pot. Steam for about 12 minutes
Cooking tips:Private words - the stuffing heart of Yangzhou sanding steamed bun. It's made of chicken, meat and bamboo shoots. So it's called sanding . The next year's hen is selected for chicken, which is fat and tender; the five flower ribs are selected for meat. The fat head is moderate. Chicken, meat and bamboo shoots are matched in the proportion of 1-2-1. There are skills in making delicious dishes.
