Have you learned to make steamed buns?

There is also training in learning to make steamed buns. You can go to various breakfast shops, major food websites and snack training institutions.

Various breakfast shops: Some breakfast shops will recruit apprentices and learn to make steamed buns.

Major food websites: There are detailed teaching videos on them, and you can learn all kinds of wrapping methods. Food websites include: Food Street website was established in June 2007, which is a website integrating recipes, healthy eating knowledge, cooking skills and local specialty snacks; Good beans.com provides three core services: menu sharing, food recommendation and group social activities. Bean fruit net is the first gourmet cookbook community in China, providing all kinds of gourmet pictures, cookbooks, cookbooks and home cooking practices. Rich recipes can help you learn snacks easily.

Training institutions: there are professional teachers, excellent technology and various samples. Training schools include Delicious College, Delicious First, and Steamed Bun School.

Learn from the elders at home: If there are elders at home who can make steamed buns, you can learn from them.

The origin of steamed stuffed bun:

Steamed buns are an ancient traditional pasta in China. It is said that it was invented by Zhuge Liang during the Three Kingdoms period. Steamed buns are thin and stuffed, soft and delicious. Steamed buns are generally dough made by mixing flour and water, wrapping the stuffing and steaming. Commonly used fillings are all kinds of meat, vegetables, sesame seeds and bean paste.

According to legend, after Zhuge Liang captured Meng Huo with seven hands and seven feet, he went to Lushui, and the army could not cross the river. He cut the beef and mutton into paste and mixed it into meat, wrapped it in flour to make it look like a human head, and the army crossed the river smoothly after the sacrifice. This kind of sacrifice was called "Tou Man", also called Tou Man, and later called "steamed bread".

During the Tang and Song Dynasties, steamed bread gradually became the staple food of the wealthy. According to Meng Liang Restaurant in Southern Song Dynasty, the restaurant specializes in grouting steamed buns, thin skin spring cocoon steamed buns and shrimp steamed buns. The "Bao Er" mentioned here should be the "steamed stuffed bun" in dialect. At this time, the stuffing of steamed buns is already very rich, but it is still steamed buns and steamed buns, and there is no specific distinction.

In the Qing Dynasty, steamed bread and steamed buns finally had a clear distinction. It is recorded in the Notes of the Qing Dynasty that steamed bread, as the head of steamed bread, has no stuffing and must be served with dishes. The so-called steamed bread in the south is also fermented and steamed with bread crumbs, which expands into a circle. In fact, it is steamed buns and steamed bread, which have existed since the Song Dynasty.