Where is shengjian a specialty? What are the types of shengjian?

Shengjian is originally from Shanghai, everyone called shengjian bun bun, Dezhi shengjian lobster shengjian the most fire, meat jelly with 18 kinds of spices simmering sauce, medium-hot frying 8min on the sprinkling of white sesame seeds onion segments on a small fire frying 2min on it! Shengjian, also known as Shengjian Bun Bun, is a Han Chinese specialty snack around Hangzhou, Wuxi, Suzhou, Huzhou, Jiaxing and Shanghai. The method of preparation is shown below. Food: lean pork more than one, fresh shrimp more than one, wheat flour, baking powder, pork skin more than one; seasoning: onion, ginger, garlic rice wine soy sauce salt black pepper; method: kneading. First, mix a small cup of yeast with warm boiled water, then find a vessel, pour the wheat flour into it and then add the yeast water while mixing with chopsticks until it is basically shaped. Kneading. No need to knead it like that on the heart, similar to the glossy will do. Mellowing. In summer, you can make it by covering it with a cloth, but in winter, it's very difficult.

There are three ways to choose: into the electric oven, the ambient temperature is set at 30 degrees or less; home has a double cage drawer, after steaming the items, dry for a while, put the batter container into the middle of the layer; hidden in the quilt, put a warm handbag through the quilt. Make meat jelly. Boil the skinned meat in water, fish it up, clean it, and if there is any intestinal oil, pick it off again with a knife and mince it; re-add cold water and simmer it for 1 hour. Later, add a blender and blend to a diet shake consistency. If you have time, you actually don't even need to take out the blender, simmer for 1 hour, refrigerate and freeze for the next day; if you don't have time, blend and refrigerate again, and then transfer to the freezer after ten minutes. Prepare the packet filling ahead of time. Fresh shrimp, ground pork each bowl, right in the middle bowl is pork skin, has long been cooked off. In addition, cut green onion into half, chopped green onion, garlic peeled, ginger cut a few pieces, reserved. Packing filling solution. Fresh shrimp with salt, rice wine, white pepper, minced raw pork soaked in onion and garlic. Bun stuffing mix. Raw pork with cooking wine, salt, soy sauce and mix, when the meat jelly is made, mince and mix with marinated raw pork and fresh shrimp. Dumpling filling, turn out. Check the hair alcohol. Have many small holes, so even if the hair alcohol becomes, don't wait, take it out quickly.

Make a shengjian blank. If you want to eat as much as you can, put the rest in a dish, cover with a damp cloth, and put it in the freezer for a day or two. When you love to eat it, take it out and leave it at room temperature for a while before applying it. Wrap Shengjian. Shanghai's shengjian is usually made with the folds on the bottom and the smooth side on the top, but the Ningbo shengjian I ate as a child had the folds on the top, just like a small meat bun. I think the latter is better. Let the dough rise again. Lightly grease a frying pan and stack the wrapped shengjian one by one, leaving some gaps. Place the packages in the "mellowing room" (see Process 3) and let rise again for 20 min. Heat the wok with the shengjian over high heat until the bottom of the shengjian is almost burnt, then add a small bowl of water and cover with a lid. Add water a second time. When the water from the first time is almost dry, add a small half bowl of water and add some oil to the bottom pan.

When the water dries quickly, add the cilantro and black sesame powder, lower the heat, cover and simmer for a while. The first thing you need to do is to get your hands dirty. The term "shengjian" means that the ingredients are fried immediately before they are cooked. General frying, all dumplings, steamed dumplings, steamed buns and other ingredients are steamed and cooked before frying. Pan-frying is in the case of deep-frying, but also steam, dripping and other processing techniques, can not be counted as pan-fried. This type of processing technology and series of products ingredients are most prevalent in Shanghai, Suzhou City, Hangzhou and Nanjing City area. Shengjianbao is a characteristic traditional cuisine, fresh aroma and gas, outside the crispy, tender, and fragrant and crispy, very tasty, much loved by the guys, many areas are there Shengjianbao, we do Shengjianbao here, all made with plain flour, my mom is very good at making snacks, do Shengjianbao are super tasty.

Shengjianbao everyone is not strange, firmly believe that many people like to eat, shengjianbao is a characteristic of traditional cuisine, many regions also have, burnt tender, fresh aroma and gas, and fragrant and crispy, a bite straight burst juice, much loved by the guys. Shengjianbao burnt yellow inside tender, fresh aroma beautiful, tender and juicy, and fragrant and crispy, very tasty, firmly believe that many people like to eat, shengjianbao with what flour, no fixed immovable answer, each place's method is different, it is likely to use the wheat flour is also different, Our side of the shengjianbao is to use gluten flour, that is, the ordinary flour, to do the out of the water pan-fried buns puffed soft, fresh aroma, and the beautiful. The most important thing to remember is that you have to be able to make sure that you have the right amount of money to pay for the work you do.

This is the first time I've ever seen a woman with a baby in her arms.