The shape looks like a steamed bun, but the taste is better than that of a steamed bun.

The shape looks like a steamed bun, but the taste is better than that of the steamed bun is the water whistle, which is made of taro, and the vegetable filling of the bread in it tastes more delicious than the taste of the steamed bun.

I think you're talking about fried steamed buns, right? This is a traditional delicacy in Shanghai, many people like to eat it for breakfast, the shape is very similar to the bun, but the bottom is burnt, especially fragrant.

Although the siu mai looks very similar to steamed buns, the roasted wheat skin is thin, the filling is large, and the dough is more chewy, which is much more delicious than steamed buns.

The shape of the lamb and green onion is like a bun, but the taste is better than that of a bun.

This is a delicacy soup dumpling in Kaifeng, and its taste is better than that of steamed buns.

Eggplant is extremely nutritious, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. In particular, the content of vitamin P is very high, and there are many ways to make eggplant, whether it is going out to eat or gathering at home, eggplant is a dish that everyone likes to order. Because eggplant is highly nutritious and has a special taste, there are not a few people who like to eat it.

Now the food practice is more and more diversified, a variety of methods of eggplant is more frequent on the market, in life is generally fried to eat the practice of the most common, there are people to make eggplant boxes, no matter how I like to eat eggplant is like, what method of eggplant like, this is unshakable, today with eggplant to share with you a local specialty snack soup roll.

Prepare food in advance: plain flour, boiling water, warm boiled water, long eggplant, salt, chili pepper, green onion segments, ginger foam, vegetable oil, pepper noodles Specific method: 1

This is also 400g wheat flour, today used to make a roll of the call, half of the noodles with hot water, the water is 110g, the other half of the noodles with water, the water is also 110g, the hot noodles are to break Kai to eat softer, more gluten, stir him into a flocculent, and then knead into a smooth dough, cover the lid and rise for half an hour. 2.I peeled the eggplant, I used two catties, and then cut it into small triangles.

3.Add two spoons of salt to the pot to kill the water, it takes about 15min, and then let the water dry as much as possible after the long eggplant is pickled. 4.

Set aside on a plate.

5.Add a little chili pepper to the long eggplant, and it will become fragrant and more flavorful. 6.

Then pour in 50g of green onion and 20g of ginger foam to enhance the flavor, add a small spoon of peppercorn noodles, pour oil on the heat, fully arouse its aroma, so that there will be no peanut oil flavor when eating, you can also taste it when mixing, and you can also add a little salt if it is light. 7.Sprinkle some flour on the slate, take it off when the dough is awake, knead it and squeeze it flat, and then roll it out with a rolling pin, and spread it into the thickness of a Yuan Yuan Yu coin.

8.Pour the dish over and spread it evenly. 9.

Cut a small cross in the middle and roll it slowly from the middle to the sides, so that the rolled leather is thinner and more even. 10.Brush some oil on the grate to prevent sticking, steam and take it off after the water is boiled, cut it with a knife and eat it.

12.Eating thin skin and filling, delicious and delicious, favorite friends can try it at home.

Fresh and delicious, the food that is better than the steamed buns are fried buns, small wontons, shredded noodles with pickled cabbage and pork, and grilled chicken wings in honey sauce.

It's definitely dumplings, steamed dumplings, steamed cakes, egg custard and meatballs, which I think are very good.

Chicken cake, milk cake, brown sugar cake, millet cake, pumpkin cake.

Tianjin Goubuli Bun, as the "Tianjin Three Uniques" Goubuli Bun, has the title of China's time-honored brand. It is said to have been founded in 1858 during the Xianfeng period of the Qing Dynasty. There are stories, there are inheritances, there are provenances, after a hundred years of change and development, today's Goubuli can be described as full of holes.

Personally, I think the buns are very popular, there are soup dumplings, fried buns, grilled buns from Xinjiang, barbecued pork buns from Guangdong, sanding buns from Yangzhou, sticky bean buns from Northeast China, and fried buns from Henan.

Fried steamed buns are really one of Shanghai's most distinctive specialties, and it is said that it has a history of hundreds of years and is famous. Shanghai people habitually call fried steamed buns "fried steamed buns", you can eat authentic fried steamed buns in the streets and alleys of Shanghai, the upper part of this kind of steamed buns has yellow and clear white sesame seeds, the bottom of the lower half of the buns is golden and crispy, compared with the steamed buns to be more fragrant, the trap is delicate and delicious, the sauce fragrance is strong, and the tourists who come here every year are endless.

Guangdong's barbecued pork buns are very famous in the south, and this is one of the "four kings" of Cantonese morning tea. To put it bluntly, the barbecued pork bun is chopped with braised pork ribs, and then made into a kind of steamed bun, due to the natural surging of fermented dough, the top of the steamed bun will naturally crack after cooking, and the red barbecued pork stuffing wrapped in the exposed wrap is like a blooming flower, releasing a burst of aroma of barbecued pork, eating the sauce is full of flavor, making people appetite and salivating. How can you have morning tea in Guangdong?

Jingjiang crab roe bun is one of the six famous brand bags in the country, 200 years ago history, because its skin is as thin as paper, the soup is full of spring, the stuffing inside should use crab paste and crab fillet, the soup is the original soul chicken soup, it is obvious how delicious the crab roe bun is so good, when eating the crab roe bun in Jingjiang, Jiangsu, it is to poke a small hole in the soup bag with chopsticks, wait for the heat flow to release a small amount, suck the plastic straw to suck a little thick juice, and then eat the soup wrapper is too long and crab fillet.

Sanding bun is a special gourmet snack in Yangzhou, Jiangsu, the so-called "Sanding", to use mushroom beef, meat grains, bamboo shoots to make the bun filling, also known as three fresh. The sweetness of the clove neutralizes the oily feeling of the meat, making the three buns have a fresh, fragrant, crispy and tender taste, and the fat but not greasy taste, so that people can still enjoy a bite, and are favored by many foodies.

It is an authentic Beijinger who must know that the most famous well-known brand of steamed buns in Beijing should be Qingfeng steamed buns, which originated in 1948, when the font size was Wanxingju. Because the taste of Qingfeng buns is very authentic, the skin of the buns is thin and thick, and the meat texture is delicious, there are small fresh meat with sauce elbow, and there are also four kinds of stuffing of vegetables and sugar, the most famous is pork and green onion buns, raw pork three fresh buns, vegetarian three fresh buns, etc., which are recognized by everyone.

1. Tianjin dog ignores buns2. Open the soup packet3. Beijing Qingfeng steamed buns4. Guangdong barbecued pork bun5. Xinjiang baked buns6. Guangdong Milk Emperor Bag7. Nanxiang xiaolongbao8. Sichuan Han buns9. Shandong fried buns10. Xi'an meat sandwich bun

Steamed buns are an indispensable breakfast for people in the Northeast, although they eat some rice and leftovers in the morning, but the steamed buns will also be carefully prepared, the stuffing of the steamed buns in the Northeast is a little unusual, I have never seen it, even if it is a steamed bun shop that is not sold completely, I see that this is completely as a eater to eat more, its own accumulation, beef and mutton buns or something is too vulgar!

I haven't seen the buns, plus the meat filling of the bud rice is not greasy, and there is also a strong aroma of bud rice, which matches the meat flavor with each other, and I can't stop eating, and the appearance is extremely high!

Have you ever seen it, I have eaten fried meat with green peppers, peppers and meat strip buns, eating meat is very fresh, if you are tired of eating meat buns, put some Chaotian peppers or very appetizing, very stomach-healthy!

The most delicious, eat tender, and very fragrant, the most domineering is the tofu filling added a little pepper, as if the spicy tofu is wrapped in, the vegetables have the feeling of rice, children do not like to eat, and the dumplings filled with frozen tofu and eggs are also very delicious!

This can be said to be very picky, only fate can eat together, because the taste of cumin is actually a little wrong, so there are many people who actually can't accept this taste, put some raw eggs taste okay, not too unpalatable, but not outstanding!

It's the first time I've seen the buns when I eat them, and I ate the vermicelli in the cold salad one by one, but such a section of vermicelli and radish together, the taste is quite normal, but the taste is not very ordinary, and it is not generally eaten in the Northeast!

A must, as if every meat filling is very delicious, oyster mushrooms also have the taste of meat, and a little bit of tendon feeling, put together especially fragrant, sometimes put a little corn, the aroma immediately doubled!

The bean stew in the Northeast is called a fragrant, so even the big pot stew is to put the pot of long beans and pork ribs, even the buns have not escaped, the long beans are still a little crispy, in fact, they have already been cooked, and there is also the aroma of meat, absolutely!

Extremely fresh, the bean sprouts are crispy but there is no taste of bean sprouts, and there is some fresh fragrance of amaranth, the taste is not weird at all, and it doesn't look like the one with a particularly meat flavor at all, it is a refreshing kind of taste, but it is not very hungry!

It is definitely a kind of steamed bun filling that can carry the appearance of a shop, maybe everyone in Harbin knows this steamed bun shop, thick pork ribs stuffed with big buns, eating buns and licking pork ribs, strange and fragrant.

Zucchini egg filling, mushroom meat filling, bean meat filling, fennel meat filling, pork green onion, cabbage fungus filling, these are the bun fillings in the Northeast, rich and diverse, with unique tastes.

For example, chili meat filling, tofu filling, fennel filling, vegetarian filling, beef filling, these are very popular with people.

The sauerkraut filling, corn filling, and fennel filling taste is very good, especially delicious.

I've loved pasta since I was a child, and I like it whenever it's delicious. Pasta can be made into many kinds of foods, such as buns, noodles, kueh, cakes, fat cakes, etc. Although we don't produce wheat in Guangdong, pasta shines just as well here.

Today I won't talk about pasta in general, just steamed buns.

Guangdong's more famous steamed buns are: black truffle xiaolongbao, longevity peach bao, soup dumplings with sauce, snow shadow barbecued pork buns, sauce meat buns, crab roe xiaolongbao and so on. Among them, the black truffle xiaolongbao is full and juicy, and it is said that the ingredients used to make it are boiled a day in advance to make a thick soup, and the gravy jelly is mixed with black truffle and pork puree, and the skin of the black truffle xiaolongbao is also made by hand, which is really rare now.

Crab roe xiaolongbao is also very special, as the name suggests, crab roe xiaolongbao is a stuffing made of crab, the general filling is like this, first fry the crab roe, add ginger, cooking wine, white pepper, and then add salt, sugar and pork filling, skin jelly and mix well, xiaolongbao is also handmade. The freshly steamed crab roe xiaolongbao is crystal clear, and when you take a bite, the soup overflows, leaving a fragrant fragrance on your lips and teeth.

However, although the steamed buns bought outside are delicious, I prefer the homemade steamed buns at home. The steamed buns made at home may not taste as delicious as outside, but the steamed buns made by my mother have a different taste. Buy a pound of flour, half a pound of sugar, a packet of baking powder, and fermented bean curd pork belly.

Production method: Prepare the stuffing first, soak the pork belly with southern bean curd, pour flour water, put the hot oil in the pan and fry, and cut it into pieces after cooking. Put a pound of flour in a basin, add half a pound of sugar, a package of baking powder, pour in an appropriate amount of cold water, and stir until the noodles are lumped.

Place the noodles in a pot and cover them with plastic wrap to ferment for two minutes. Knead a small piece of dough, knead it into a bowl, put the filling in and knead it tightly. Make the number of cages and steam for 20 minutes.

The fragrant buns are ready, and when you bite into it, the pork belly and fluffy bread are really fragrant. In addition to making fermented bean curd buns, we also make bean paste buns and cabbage buns, and the filling can be added according to our preferences.

Pork and green onion stuffed buns, because this kind of bun is something I can usually eat, I grew from a snack to a big one, so I like this flavor of bun very much.

As long as it's a meat-filled bun, I love it. Because I like to eat meat myself, I don't think it's interesting to eat vegetarian stuffed buns.

Leeks are also available. My favorite is the beef and lamb buns.

A bun with a bowl of hot porridge after waking up in the morning is a good breakfast choice. As for the choice of steamed bun filling, I think that the steamed bun filling with meat and vegetarian is the one that you will never get tired of: only the meat filling, the steamed bun will look greasy; There is only a vegetarian filling, and the taste is a little bland; The combination of the two, with meat and vegetarian matching, the taste is fragrant but not greasy, so as to have the effect of never getting tired of eating.

In life, I think the following two kinds of steamed bun fillings with meat and vegetables can be used as representatives:

Stuffed pork radish mushrooms

The ingredients for making the filling of pork radish mushroom bun are: pork filling, white radish, carrot, vermicelli, fungus, and soaked dried shiitake mushrooms. Precautions during operation are as follows:

1.You don't need too much meat filling in the bun, but the taste should be mixed well: whether you choose three fat and seven lean pork belly, or pure lean meat, the meat filling is mixed in this order, and the taste is not bad:

After the meat filling is ready, add salt, thirteen spices, chilled pepper oil, green onion and ginger water, an appropriate amount of light soy sauce, oyster sauce, and stir clockwise to make the meat filling taste more fragrant.

2.Treatment of vegetarian filling: Shred the radish, add salt to the water, and squeeze out the water; Wash the carrots, peel and shred, chop them and set aside; Soak the soft dried shiitake mushrooms and fungus and cut them into cubes; Cut the vermicelli into small pieces.

After the pot is heated, stir-fry the diced shiitake mushrooms and carrots in the pan a few times to bring out the aroma of carotene and shiitake mushrooms, and the flavor is stronger; Then mix the vegetarian vegetables in a pot well, add salt, thirteen spices, and sesame oil to taste and set aside.

The stirred meat filling and vegetarian filling are mixed evenly, the filling is completed, and it is ready to be wrapped into buns. With such a combination of pork radish mushroom buns, there are meat and vegetables in the filling, and the buns are fragrant but not greasy, delicious and nutritious.

Egg filling with leeks and shrimps

If you don't like pork, shrimp-stuffed buns are also a good choice. Shrimp and leek eggs have a relatively fresh taste, and such a filling will be fresh even if you don't put too much seasoning. The specific filling is prepared like this:

Wash the leeks and chop them after controlling the water, chop the eggs after they are scrambled, and chop them after the fungus vermicelli is soaked; Wash the shrimp and dry them to control the moisture; Mix all kinds of ingredients together, add salt, peanut oil, and sesame oil and stir well. (If you don't like to eat leeks, you can replace leeks with greens).

There is not much seasoning in this kind of filling, and it is completely dependent on the delicious taste inspired by the food itself, and it will not get tired of eating it when wrapped into a bun, and it is natural to be able to never get tired of eating.

The buns with the above two fillings are representatives of meat and vegetarian combinations, which are nutritious and will not get tired of eating them often.