Stone Door Kan Su Bao
by Shimizu Shark's Fin Kitchen
Favorite
Difficulty
Easy
Time
1h 30m
Serving
2
Today’s veggie bag is made by the unique secret of Tianjin people. This filling method has been passed down for many years. Mung bean vegetable, coriander, gluten, fragrant dried, vermicelli, day lily, fungus, and ginger are essential. The main red fermented bean curd and sesame paste are mixed with sesame oil and used for filling, which is the essence of this vegetarian bag.
More than a hundred years ago, the old shopkeeper of the stone gate promoted Tianjin Subao. Both the ingredients and the preparation are very particular and strive for perfection. When writing this blog, I have been hesitating whether this plain bag is called Shimenkan Subao or Tianjin Dasubao. If you use stonemenkan plain bags, it is obviously not authentic, and it is not representative to call Tianjin Dasubao because of the stone threshold. It is already a business card of Tianjin cuisine. Tourists who come to Tianjin will come to the Food Street to taste the vegetarian buns of Shimenkan. It can be said that Shimenkan vegetarian buns are as famous as Tianjin Goubuli steamed buns, 18th street twists, and ear-eye fried cakes. It’s a delicacy, so I’ll write this delicacy under the name Stone Menkan Subao.
There were many vegetarian restaurants back then, but the Shimenkanan shop was exquisite in materials, thin-skinned, clean and hygienic, and courteous. Therefore, the reputation of the business became more and more popular with customers. Because the shop is low-lying, the shopkeeper often stands on a stone cofferdam at the door to prevent rainwater from ingressing. According to legend, Empress Dowager Empress Cixi tasted the vegetarian bag in this shop when praying for blessing in Tianjin, and praised it again and again. So after returning to Beijing, she often sent people to buy this vegetarian bag. Every time she thought about this vegetarian bag, she would always think of this stone cofferdam. , So the imperial gift "Stone Gate Element Pack", from then on, this stone gate element package has become more and more red and bigger and bigger.
Tianjin people like this taste, and the mung bean vegetable veggie bag is indispensable in the steamed bun shops on the street. It is more enjoyable to eat a few early in the morning than flat dough sticks. For a while, I feel greedy if I don't eat it for a while. I usually make this plain bag at home by hand, but this time I want to write a plain bag about the stone threshold, so I searched for related articles about the stone threshold plain bag. When doing it, I also tried to follow the ingredients of the stone threshold. If you do, the ratio will be changed according to your own preferences.
This veggie bag only adds sesame sesame oil when making the filling, so it is fragrant when you open the bun. The mung bean vegetable is crunchy and crunchy, and the mung bean flour skin is added, so it tastes very smooth. The filling is also added with shiitake mushrooms to give the flavor So when it comes out, first fry the diced shiitake mushrooms. Mix the soaked shiitake mushroom water with a little starch and pour it into the fragrant shiitake mushrooms, so that the soup will not come out when the filling is mixed, and it can be fully utilized. The diced gluten will absorb these. Moisture, the final adjusted filling is not watery or dry.
Lamenting that the classic delicacies left by our ancestors have nurtured the common people.
More than a hundred years ago, the old shopkeeper of the stone gate promoted Tianjin Subao. Both the ingredients and the preparation are very particular and strive for perfection. When writing this blog, I have been hesitating whether this plain bag is called Shimenkan Subao or Tianjin Dasubao. If you use stonemenkan plain bags, it is obviously not authentic, and it is not representative to call Tianjin Dasubao because of the stone threshold. It is already a business card of Tianjin cuisine. Tourists who come to Tianjin will come to the Food Street to taste the vegetarian buns of Shimenkan. It can be said that Shimenkan vegetarian buns are as famous as Tianjin Goubuli steamed buns, 18th street twists, and ear-eye fried cakes. It’s a delicacy, so I’ll write this delicacy under the name Stone Menkan Subao.
There were many vegetarian restaurants back then, but the Shimenkanan shop was exquisite in materials, thin-skinned, clean and hygienic, and courteous. Therefore, the reputation of the business became more and more popular with customers. Because the shop is low-lying, the shopkeeper often stands on a stone cofferdam at the door to prevent rainwater from ingressing. According to legend, Empress Dowager Empress Cixi tasted the vegetarian bag in this shop when praying for blessing in Tianjin, and praised it again and again. So after returning to Beijing, she often sent people to buy this vegetarian bag. Every time she thought about this vegetarian bag, she would always think of this stone cofferdam. , So the imperial gift "Stone Gate Element Pack", from then on, this stone gate element package has become more and more red and bigger and bigger.
Tianjin people like this taste, and the mung bean vegetable veggie bag is indispensable in the steamed bun shops on the street. It is more enjoyable to eat a few early in the morning than flat dough sticks. For a while, I feel greedy if I don't eat it for a while. I usually make this plain bag at home by hand, but this time I want to write a plain bag about the stone threshold, so I searched for related articles about the stone threshold plain bag. When doing it, I also tried to follow the ingredients of the stone threshold. If you do, the ratio will be changed according to your own preferences.
This veggie bag only adds sesame sesame oil when making the filling, so it is fragrant when you open the bun. The mung bean vegetable is crunchy and crunchy, and the mung bean flour skin is added, so it tastes very smooth. The filling is also added with shiitake mushrooms to give the flavor So when it comes out, first fry the diced shiitake mushrooms. Mix the soaked shiitake mushroom water with a little starch and pour it into the fragrant shiitake mushrooms, so that the soup will not come out when the filling is mixed, and it can be fully utilized. The diced gluten will absorb these. Moisture, the final adjusted filling is not watery or dry.
Lamenting that the classic delicacies left by our ancestors have nurtured the common people.
