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燒賣 (Shumai / Shaomai)
燒賣，又稱乾蒸、燒麥、燒梅、肖米、稍麥、鬼蓬頭，是形容頂端蓬鬆的形狀，是一種以燙麵為皮帶餡上籠蒸熟的麵食。燒賣源起元代大都，一說內蒙古，現在中國內蒙古、北京、天津、東北、山西、廣東、山東、江蘇、浙江、福建等地均有分佈。 燒賣用燙麵粉，即用開水和麵粉，麵團已半熟，再加入冷水和麵，以增加成型能力，用一種中間粗，兩頭有把類似棒槌的特殊擀麵杖擀皮，擀出的皮薄而不平，四邊如同花邊，中間放餡，不用包，一提就成型，上屜蒸熟。皮薄餡大，形若杯，底為圓，腰收細，上面如同花邊，美觀好吃。燒賣餡料多為糯米、蘿蔔、白菜、瘦豬肉、雞肉、蝦肉等，加入調味的魚露。吃時配以醋、蒜絲，味道可口、鮮美。 廣東燒賣 廣東飲茶吃的點心中，包括有燒賣。廣式燒賣一般比較小，長度不過兩厘米，一個小籠子內可以放下三至四顆。廣東燒賣款式多樣化，常吃的包括： 乾蒸燒賣：又有蝦肉燒賣，以切碎豬肉、鮮蝦為主要餡料，用鮮黃色的薄皮包裹，再在燒賣上加一點蟹黃來點綴，蒸製而成。但由於成本問題，現多以蟹子取代蟹黃。 牛肉燒賣：將切碎牛肉，用白色的薄皮包裹，再上面上加上一顆青豆蒸製而成。 三星燒賣：是乾蒸燒賣的變相，在豬肉餡的燒賣分別放上冬菇、豬肚和蝦肉。每一籠三星燒賣只有三顆，便是放上這三種不同的燒賣各一。 魚肉燒賣：體積較一般燒賣細小，主要餡料是碎魚肉，用鮮黃色薄皮包裹蒸成，多數醮甜醬酒和辣椒油吃用。通常作為街邊小吃。 黃沙豬潤燒賣：也是乾蒸燒賣的變相，在豬肉餡料上加上豬潤蒸製而成。是一種懷舊點心，目前很少茶樓供應，只有一些老茶樓如蓮香樓有售。 鵪鶉蛋燒賣：餡料是碎豬肉、蝦肉和鵪鶉蛋。 上海燒賣 上海燒賣餡料以糯米為主，可在其中加入切碎的豬肉，牛肉，蝦，白菜，香菇，以及其它。 京式燒賣 葷餡燒賣：用雞肉、火腿配上時令菜作餡蒸成。 油糖燒賣：用板油丁、胡桃仁和白糖作餡蒸成。味甜。 |
牛肉燒賣及干蒸燒賣
蝦餃
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Shumai (燒賣)
Shumai,also called pork dumplings (although oftentimes other types of dumplings could also be filled with pork), is a type of traditional Chinese dumplings served in dim sum. Many varieties have been created as the shaomai was gradually introduced to all provinces, where it was adapted to the different regional tastes throughout China. However, most people in Western countries associate shaomai only with the Cantonese version due to the Cantonese diaspora. Huhhot shaomai Huhhot Shaomai is a regional variety in Huhhot, Inner Mongolia. It is one of the oldest varieties of Shaomai and can be considered the origin of Shaomai. The wrapping is a very thin, round sheet of unleavened dough, with a pleat border. There is only one kind of filling, consisting mainly of chopped or minced mutton, welsh onion and ginger. Huhhot Shaomai features its excessive use of welsh onion and ginger, creating a dense combined scent, and a slight spicy taste. The filling is put in the center of the wrapping and the border of the wrapping is loosely gathered above, forming a "neck" and a flower shaped top. Huhhot Shaomai is commonly served with vinegar and tea, due to its greasiness. Cantonese siumai This is the most well-known variety from the south-eastern province of Guangdong. As prepared in Cantonese cuisine, siumai is also referred to as "pork and mushroom dumpling." Its standard filling consisting primarily of ground pork, small whole or chopped shrimp, Chinese black mushroom, green onion (also called scallion) and ginger with seasonings of Chinese rice wine eg Shaoxing rice wine, soy sauce, sesame oil and chicken stock. Bamboo shoots, water chestnuts and pepper can also be added. The outer covering is made of a thin sheet of lye water dough. The center is usually garnished with an orange dot, made of crab roe or diced carrot, although a green dot made with a pea may be used. The decorative presentations vary. Hunan Chrysanthemum shaomai This variety is made in Changsha, Hunan (province neighbouring Guangdong). This shaomai is named so, due to its opening resembling the chrysanthemum flower petal shape with the egg-yolk. It is spicy with pepper and the wrapper is translucent. Filling largely consists of glutinous rice, pork hash, shrimp, Chinese mushroom (otherwise known as shiitake) bamboo shoots and onion. Jiangnan shaomai Shaomai prepared in the Jiangnan region (south of the Yangtze River, stretching from Shanghai to Nanjing) are quite different. The wrapper is larger and tougher than the Cantonese version. Filling is similar to zongzi, containing soy sauce, Chinese rice wine eg Shaoxing wine , marinated pork pieces in glutinous rice and steamed with pork fat. It is larger in size than the Cantonese version. Uyghur shaomai The Uyghurs of Xinjiang province (norther-western China) adapted the shaomai to two regional varieties. The southern Xinjiang recipes differs slightly from the northern version in terms of ingredients and method. The filling of the northern version consists of mutton or beef , along with green onion and radish, whereas the southern filling primarily uses glutinous rice with smaller amounts of mutton or beef. Minced meat from sheep ribs containing some fat is ideal. Jiangxi Yifeng shaomai It is called the Yifeng shaomai in the south-eastern Jiangxi province. Its distinct flavour comes from a blend of pork mince, bread flour, sesame seed powder, ground pepper and sugar. It is particularly popular in the area of Yifeng Tanshan Tianbao where it is one of the foods eaten during the Chinese New Year celebration. Shanghai shaomai Shanghai shaomai uses glutinous rice, pork mince, Chinese mushroom (otherwise known as shiitake) and onion. The mince, Chinese mushrooms and onion are stir-fried before being made into shaomai which may then also be steamed. |
蟹子燒賣
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