Pucheng Baozi [Shaanxi Pucheng Specialty]

What is Pucheng baozi? Authentic specialty of Pucheng, Shaanxi: Pucheng baozi

Summary:Do you want to know what Pucheng baozi is? This article is a detailed introduction to the special product of Pucheng, Shaanxi Province - Pucheng Baozi. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Pucheng Baozi. The full text takes about 3 minutes to read, mainly including the basic introduction of Pucheng Baozi and how the history of Pucheng Baozi originated? The production method of Pucheng baozi, etc

Basic Introduction to Pucheng Baozi

Baozi is a type of food made by mixing flour, water, sugar, and other ingredients, adding meat, vegetables, bean paste, and other fillings during production, fermenting them, and steaming them in a steamer. The finished product has a hemispherical shape

The steamed stuffed bun shop usually doesn't sell steamed stuffed buns after 10am, but sells something else, like the soybean milk deep-fried dough sticks sticks at the breakfast shop in Xi'an. So if you want to eat steamed stuffed buns, you'd better get up early! Pucheng's baozi has a wide variety of types, thin skin, and thick filling. Most people rarely ask for meat filling, but their favorite is tofu filling, as well as eggplant, ground soft, pumpkin, and so on. It is worth mentioning that there is a type of steamed bun that is definitely not available in other places, with a large oil filling! Many friends cannot understand how pork fat can be made into buns. Instead, they cut pork fat into small pieces, like fatty meat, and add scallions and other ingredients to make the filling

Method of making Pucheng baozi

Main ingredients: 1000 grams of flour, appropriate amount of baking powder, 750 grams of meat filling, appropriate amount of vegetables, 50 grams of vegetable oil, a little sesame oil, and an appropriate amount of chicken essence

1. Meat Bun Filling

Buy one pound of pig meat (lamb, beef), one green onion, and one piece of ginger. Cut both the onion and ginger into small pieces and mix them with the meat filling. Pour in soy sauce, sesame oil, vegetable oil salt, and monosodium glutamate (chicken essence) and stir well to make the bun filling

2. Three Fresh Steamed Bun Filling

Ingredients: 70 grams of flour (two small bowls), 30 grams of pork (half a bowl), 5-6 fresh shrimp (chopped into a paste), half an egg stir fried, 2 liang of cabbage, 1 mushroom (chopped), scallions, ginger, salt, sesame oil in moderation, homemade noodles prepared one hour before use, and a small amount of cooking wine

Recipe: Mix scallions, ginger, mushrooms, and one-third cup of water with cooking wine, shrimp meat, and minced meat. Add salt and stir fry the eggs. Cut the cabbage into small pieces and stir well without adding soy sauce to make the filling for the steamed buns. Steam the steamed buns over high heat for 15-20 minutes. Features: The steamed buns are soft and tender, resembling soup when eaten, with a delicious taste and rich nutrition