Majia Shaomai, a delicious food in Shengjing

Majia Shaomai, a delicious food in Shengjing

Introduction:

"Majia Shaomai" is a special Hui snack in Shenyang. As early as the first year of Jiaqing in the Qing Dynasty (1796), it has a history of more than 200 years. At that time, there was no market. They just pushed wheelbarrows to and fro the busy markets, selling while doing. Because Majia Shaomai has strict material selection, fine production, good taste and beautiful appearance, it is very popular with the masses. In 1828, Ma Guangyuan, the son of Ma Chun, opened two simple stores outside the horse wall of xiaoximen, named Majia Shaomai hall. After several changes, it was finally located in xiaobeimenli in 1961, which is now Majia Shaomai hall. The unique features of Majia Shaomai are as follows: hot the noodles with boiling water, soften the tendons, make up the noodles with rice flour, loose and non sticky, and use the three parts of cattle, such as trigeminal, purple cap and waist oil to make the stuffing, which is fresh, tender and mellow. The stuffing requirements are strict, the beef fascia must be removed and then chopped; the beef is soaked with water, mixed with seasoning, and not stirred, showing a sparse shape of "water damaged stuffing". The shape of the stuffing is like a wooden fish without big tassels. After ripening, the skin is bright, soft, and the stuffing is loose and mellow. Its shape is like peony in bud, which makes people salivate. There are dozens of fillings in the development of Majia Shaomai. Today I make traditional Majia Shaomai (beef stuffing)

Production steps:

Materials required:

Beef stuffing: About 500g

Flour: About 500g

Vegetables: moderate

Refined salt: right amount

Soy sauce: right amount

MSG: right amount

Ginger powder: appropriate amount

Scallion: right amount

Sesame oil: appropriate amount

Seasoning oil: right amount

matters needing attention:

Production difficulty: simple

Technology: seasoning

Production time: one hour

Taste: spiced