Delicious breakfast: Shaomai

Delicious breakfast: Shaomai

Introduction:

Of course, we need to understand the origin of "eating" and "selling" first: in the early years, Shaomai was sold in teahouses, and tea customers always had to add something to eat when they were hungry. But teahouses are elegant places. Unlike hotels, they are not afraid of heavy oil and smoke. They can only prepare steamed dough cakes. The small dishes are brought by the tea guests themselves. At most, they can only help the tea guests to heat the meat dishes in the cakes. They use a few dough sheets and charge for a few dough sheets. After a long time, even the dishes in the pancakes were taken along, but they were still priced according to the weight of the pancakes. There is a poem by Emperor Qianlong that mentions Shaomai: "the dishes are full of wonton, and the rice dumplings are added.". When Emperor Qianlong ate Shaomai, he had to find out the origin and development of it. The word "Shaomai" here is now "Shaomai."

Production steps:

Materials required:

Glutinous rice: 500g

Roasted skin: about 100 pieces

Mushroom: 5

Dried incense: appropriate amount

Streaky pork: moderate

Carrot: 1

Green beans: moderate

Salt: right amount

Shallot: moderate

Pepper: right amount

Soy sauce: right amount

Ginger powder: appropriate amount

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh