Brief introduction
Dry steaming sale, a kind of Cantonese style snacks that can be seen in the streets and alleys, in the Guangdong tea house, whether it is morning tea or afternoon tea, dry steaming is one of the very popular dim sum for locals, which is one of the must-haves of lingnan tea houses.
The raw materials for dry steaming are: fat and lean pork, shrimp, wonton dough and eggs, etc., and the main ingredients are: salt, chicken essence, soy sauce, sugar, pepper, corn starch, cooking wine, etc. Dry steamed and sold, thin skin and delicious taste, refreshing texture, not greasy and not chai! Especially in line with the appetite of Cantonese people, of course, foreigners also often order this snack, once you eat you know, this flavor characteristics, only Guangdong has!
The history of dry steaming sold
It is said that the earliest origin of the Yuan Dynasty capital, that is, inner Mongolia, modern appeared in China's great rivers north and south, now Inner Mongolia, Beijing, Shanxi, Shandong, Jiangsu, Zhejiang, Guangdong and other places have. In the 1930s, dry steaming and steaming sales have been popular all over Lingnan, and in the past 20 years, dry steaming sales have risen in many places in Guangxi, becoming a common dim sum in South China and tea houses.
Dry steaming is sold
1. Soak glutinous rice overnight in advance, so that soaked glutinous rice is easier to steam
2: Soak the glutinous rice on the steamer basket, steam for 30 minutes, be sure to steam, and then spread out until it is cold
3: Soak the mushrooms in advance, then prepare the carrots and cut them together, and the size should be moderate.
4、Fat and lean pork belly, chop and set aside (cut into meat filling)
5: Sauté chives in peanut oil, add pork filling and stir-fry, then add freshly prepared shiitake mushrooms and diced carrots and stir-fry together (add two spoonfuls of cinnamon powder to taste)
6: Pour the cold glutinous rice into the pork filling, stir-fry well together, add a spoonful of oyster sauce, a spoonful of dark soy sauce to color, then add a few spoonfuls of shiitake mushroom water and an appropriate amount of salt to taste.
7, prepare the dumpling skin (chaos skin is also OK), wrap the filling, remember to leave a mouth!
8. Steam it on the pot and eat it!
There are also several kinds of dry steamed yaki, including pork and beef yaki. The methods are similar, but now the ingredients such as horseshoe grains and bamboo shoot grains can be said to have been improved, making its taste more fresh and refreshing, fat and not greasy. This is the result of people's relentless pursuit of food!