What are the three dings of the three dings? How to make a three ding bag?

The filling of the three Ding buns is made of diced chicken, diced meat, and diced bamboo shoots.

Win with flour fermentation and fine filling. The flour used for fermentation is "as white as snow", and the flour is soft and tough, and the food does not stick to the teeth. The skin sucks the marinade of the filling, and it is soft and delicious.

The filling is soft and hard, salty and sweet, sweet and crispy, oily but not greasy, and the bun is beautiful in shape, which is the representative of Huaiyang dim sum.

Bun. The term "steamed bun" first appeared in the Song Dynasty, and was previously mainly referred to as "steamed bun". It is said that it was invented by Zhuge Liang when he conquered Meng, and the shape was the shape of a human head, and then with the development and evolution of history, it was gradually changed to poultry stuffing.

But the history of Chinese eating steamed buns can be traced back at least to the Warring States period, when it was called "steamed cakes".

During the Three Kingdoms, steamed bread had its own official name, called "barbarian head", Lang Ying of the Ming Dynasty recorded in the "Seven Repair Manuscripts": "The real name of steamed bread is Mantou, Zhuge Zhizheng Meng was obtained, and ordered to sacrifice bread and meat as people's heads, which is called 'Barbarian Head', and now it is a steamed bun." ”

After the name of "steamed bun" appeared in the Song Dynasty, the name of "steamed bun" has been unabated. It was not until the Qing Dynasty that the titles of "steamed buns" and "steamed buns" gradually diverged. However, the Wu language area and other places still retain the ancient name, and the person with the filling is called "steamed bread", such as "fried steamed bread", "crab roe steamed bread" and so on.

The three dings in the three ding buns refer to diced chicken, diced meat, and diced bamboo shoots. Sanding Bao is a famous spot of the Han nationality in Jiangsu Province, which belongs to Huaiyang cuisine, which is won by fermenting flour and fine filling. The flour used for fermentation is "as white as snow", and the flour is soft and tough, and the food does not stick to the teeth.

Sanding buns are salty and sweet, sweet and crispy, oily but not greasy, and the buns are beautiful in shape, which is the representative of Huaiyang dim sum.

Three-Ding bag method:

Wash the pork, chicken breast, and pork skin for later use, remove the toenails from the chicken feet, wash and set aside, clean the chicken thighs, remove the bones, pay attention to the bones and do not throw them, and keep them for soup. Put water in the pot, boil over high heat, blanch the chicken bones and chicken feet, remove the blood foam, and then clean and set aside.

Put an appropriate amount of water in the pot, boil the pig skin, chicken feet, chicken bones, and cooking wine over high heat, change to low heat, simmer for 30 minutes, take out the chicken bones, chicken feet, pig skin, and ginger slices in the soup, put the thick soup in the pot to open and set aside, clean the bamboo shoots and cut them into cubes, pour an appropriate amount of water into the pot, boil them over high heat, and put the bamboo shoots in to blanch and set aside.

Cut the chicken thighs and chicken breasts into small cubes, add cooking wine and light soy sauce, stir well, put oil in the pot, fry the diced chicken, cut the pork into cubes, put it in a bowl, add cooking wine, salt, light soy sauce, stir well, and set aside. Pour the well-mixed diced pork into the pan and stir-fry until set aside.

Cut the ginger into minced pieces, put an appropriate amount of cooking oil in the pot, put the minced ginger in, then add the diced bamboo shoots and stir-fry, add the fried diced chicken and pork, add the boiled broth, add light soy sauce, add a little salt and sugar according to personal taste. Pour the starch into the bowl, add an appropriate amount of water to the bowl, thicken into the water starch, wait until the soup in the pot becomes less, pour the water starch into it, turn off the heat, and let the filling cool for later use.

Pour flour and yeast into the basin, pour warm water into the basin, pay attention to the ratio of flour and warm water is 2:1, and into a smooth dough, cover with plastic wrap, wake up for an hour, after an hour, pour the alkali powder into the bowl, add an appropriate amount of water in the bowl, mix into alkaline water, and then add it to the dough, knead the dough into a small agent, press it into a thick skin in the middle and four sides, you can wrap the filling into the dough, add an appropriate amount of water to the pot, boil it with fire, and put the bun into the steamer. After steaming for 15 minutes, turn off the heat and continue to simmer for 5 minutes.

Cuisine and efficacy: Shanghai cuisine tonifying deficiency and nourishing body recipes malnutrition and poor quarrel recipes.

Taste: Salty umami.

Process: Steamed.

The materials for the production of the three Ding bags:

Ingredients: 1000 grams of wheat flour, 250 grams of pork (fat and lean), 250 grams of winter bamboo shoots, 250 grams of chicken.

Seasoning: 5 grams of yeast, 150 grams of lard (refined), 50 grams of soy sauce, 10 grams of sugar, 5 grams of salt, 5 grams of rice wine, 2 grams of monosodium glutamate, 5 grams of starch (corn).

Features of the Sanding Bag:

The ingredients are diverse and the taste is delicious.

Teach you how to make three touches of steamed buns, and how to make three buns to be delicious.

1.Wash the pork and put it in the pot, take out the reed skin when the meat is cooked to six ripe, and cut it into small dices, winter bamboo shoots, and chicken.

2.Heat the wok, put the lard, burn until the oil is 60% hot, first put the diced meat into the pot and stir-fry, then put the diced chicken into the pot and fry, cook Shao wine, add soy sauce, fine salt, monosodium glutamate, sugar, fresh soup after boiling, put the bamboo shoots, when the marinade is about to thicken and dry, thicken with water cornstarch, and put the pot in the pot.

3.Put the flour on the workbench, stir the fresh yeast with warm water and pour it into the flour, add 500 grams of warm water, mix well and knead thoroughly, cover the cloth and let it stand for 1 hour to ferment (not too much), and then knead it thoroughly to become yeast noodles.

4.Roll the yeast dough into strips, pick it into a blank of about 12 grams, flatten it one by one, cut it into a round skin with a diameter of about 7 cm, put 15 grams of filling on each skin, fold it along the edge by hand, leave a small mouth in the middle, and steam it for 8-10 minutes.

Sanding usually refers to diced chicken, diced meat, and diced bamboo shoots, and the buns made of three kinds of fillings are called sanding buns, which are most famous in Jiangsu.

Sanding is used a lot in the filling of the bag, and the most famous is the Sanding Bun in Jiangsu, which is deeply liked by many people. So what are the three dings that are often said? Let's give you a specific introduction.

01 Take steamed buns as an example, san ding refers to diced chicken, diced meat, and diced bamboo shoots, and there are three kinds of ingredients mixed to make a three-ding stuffed bun, which is delicious and delicious.

02 There are strict requirements for the selection of three dings, and the general chicken is selected from the next year's hen, which is fat and tender; The diced meat is generally made of five-flowered ribs, which are fat and thin, and they are not greasy to eat; Choose fresh bamboo shoots in spring, which is more crisp and tender.

03 The practice of the three-ding bag:

1. First of all, mix the diced chicken and meat with cooking wine, salt, light soy sauce, etc., and then fry them in the pot.

04 2. After the potatoes are fried, Zhao Zhengzhi pours the chopped bamboo shoots into the pot, stir-fry them evenly with the diced chicken and meat, and then put them out for later use.

05 3. After that, use the bun skin to put the super good stuffing inside the bun, and then steam it in the pot, which is fat but not greasy, and it tastes very delicious.