The origin of the bun 5, who invented the bun

Chinese do not like to eat bread, but like to eat steamed buns and buns. It is said that these steamed buns and buns were invented by Zhuge Liang back then. And this invention was conceived in a hurry to save people's lives.

It is said that Zhuge Liang captured and released Meng Shu with wisdom and was respected by the ethnic minorities in the south. The war was quelled and the territory was stabilized. so that the people there can rest and recuperate.

At that time, the ethnic minorities in the south, the Han people called them: barbarians. It's because their customs are barbaric.

During the sacrifice, these ethnic minorities would always take 7,749 heads as a tribute to please the ghosts and gods, and to bless their descendants from disasters and refuge and prosper.

Zhuge Liang saw it in his eyes and was anxious in his heart. And they couldn't change their religious beliefs for no reason, so they decided to come up with a perfect solution. Once, the barbarian king came to invite Zhuge Liang to participate in their sacrificial activities, and Zhuge Liang was inconvenient to refuse, so he prepared several carts of offerings to go to the banquet.

When forty-nine wizards held bright broadswords in their hands and escorted forty-nine barbarian youths to the execution ground, ready to open the knife to worship their ancestors, Zhuge Liang shouted loudly: "Wait! ”。

You try it out once, and your ancestors like it. So the forty-nine barbarian youths were released at that time. A kill was avoided.

It turned out that Zhuge Liang discussed with the gang leader army, kneaded together with rice wine and flour, and made it look like a barbarian's head, and the stuffing of beef and mutton was also wrapped inside. Then put it in a steamer basket to steam. When people lift the lid, a scent wafts through their noses.

Tempting people to drool. Zhuge Liang celebrities put these 'human heads' made of noodles on the offering table. The festival began.

After the sacrifice was completed, Zhuge Liang said to everyone: "Your ancestors have already enjoyed these offerings, and now the rest will be distributed to everyone to taste, so that they can take refuge in disasters." "These barbarian brothers feel very refreshed when they eat such delicious food.

I think it's better to worship ancestors in this way than the original. It has been used ever since. Because the dough is made in the shape of a barbarian youth, this dough is called 'steamed bread'.

Later, it was subdivided into steamed buns without filling, and steamed buns with filling.

Of course, Zhuge Liang also introduced the advanced production methods of the Han people to the ethnic minority areas, so that they could have a bumper grain harvest. Water conservancy projects will be built to protect them from floods and droughts. This also strengthened their belief that the new method of mourning worked.

Baozi is an ancient noodle dish that originated in the Three Kingdoms. Legend has it that during the Three Kingdoms period, Zhuge Liang felt that the soldiers had no nutrition to eat steamed buns, so they mixed beef and pork together, chopped them into meat puree, and steamed them in the noodles for the soldiers to eat.

Baozi is an ancient noodle dish that originated in the Three Kingdoms. Legend has it that during the Three Kingdoms period, Zhuge Liang felt that the soldiers had no nutrition to eat steamed buns, so they mixed beef and pork together, chopped them into meat puree, and steamed them in the noodles for the soldiers to eat.

Baozi is an ancient noodle dish that originated in the Three Kingdoms. Legend has it that during the Three Kingdoms period, Zhuge Liang felt that the soldiers had no nutrition to eat steamed buns, so they mixed beef and pork together, chopped them into meat puree, and steamed them in the noodles for the soldiers to eat.

Baozi is an ancient traditional Chinese noodle dish, which is said to have been invented by Zhuge Liang when he conquered Meng, the shape is the shape of a human head, which is the earliest form of steamed buns, and then gradually changed to poultry stuffing with the development and evolution of history. Lang Ying of the Ming Dynasty recorded in the "Seven Repair Manuscripts": "The original name of the steamed bun is the barbarian head, and Zhuge Zhi's expedition to Meng was obtained, and the bread and meat were ordered to be sacrificed as the human head, which is called the barbarian head."

It was not until the Song Dynasty that the stuffed "steamed buns" were renamed as steamed buns. <

Baozi is an ancient traditional Chinese noodle dish, which is said to have been invented by Zhuge Liang when he conquered Meng, the shape is the shape of a human head, which is the earliest form of steamed buns, and then gradually changed to poultry stuffing with the development and evolution of history. Lang Ying of the Ming Dynasty recorded in the "Seven Repair Manuscripts": "The original name of the steamed bun is the barbarian head, and Zhuge Zhi's expedition to Meng was obtained, and the bread and meat were ordered to be sacrificed as the human head, which is called the barbarian head."

It was not until the Song Dynasty that the stuffed "steamed buns" were renamed as steamed buns.

Zhuge Liang. "Buns were invented by Zhuge Liang. The word "steamed bun" first appeared in the Song Dynasty, and before that it was called "steamed bun".

It is rumored that the bun was invented by Zhuge Liang when he conquered Meng, and its shape was in the shape of a human head, and later with the development of history, it was slowly changed to poultry filling. The history of Chinese eating steamed buns can be traced back to the Warring States period, when steamed buns were called "steamed cakes". It was not until the Three Kingdoms period that steamed buns had their own official name, called "Mantou".

During the Song Dynasty, the name "Baozi" appeared, but the title of "steamed bun" has been continuous; It was not until the Qing Dynasty that the names of "steamed buns" and "steamed buns" were differentiated.

The bun was invented by Zhuge Liang, and there are related allusions.

Speaking of steamed buns, let's take a look at the steamed bun method, which is very simple, and we are a common staple food on our table.

Pork bun recipe with dragon mustard.

Ingredients: 400g of dragon mustard, appropriate amount of coriander, appropriate amount of pork, 500g of bun skin

Excipients: 13 spices, salt, dark soy sauce, 1 egg, chives, sesame oil.

Step method: 1. Prepare the ingredients first, and clean the dragon mustache, chives and coriander.

2. Wash the pork belly.

3. Chop the pork belly into a filling, if there is too much fat, you can refine the fat oil, and the meat that has been refined into the filling will taste better.

4. Add an appropriate amount of salt, thirteen spices, eggs, sesame oil, and dark soy sauce to the minced meat, stir evenly and marinate for 10 minutes.

5. Chop the seaweed and chives and coriander into the marinated meat filling and stir well.

6. Prepare the bun skin, which is bought in the market, and it is very simple to make it yourself, but it is a little troublesome.

7. Put the wrapped bun on the cutting board, and you can boil the water when the bun is about the same, and when the water is boiled, the bun is also wrapped. Finally, it can be steamed in the pot.

Nutritional value of pork.

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Efficacy and function.

1.Replenish protein and fatty acids.

Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption.

acid, which can improve iron deficiency anemia.

2.Nourish the kidneys and nourish the yin.

Pork is flat and sweet, has the effect of moistening the stomach and intestines, shengjin liquid, tonifying kidney qi, detoxifying fever and toxin, and is mainly used to treat fever, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst.