Cracked crisp buns are Kunmings delicacies, which have long been famous. It is said that this kind of steamed bun originated in 1903. There was a man named Lai Ba in Yuxi who opened a small steamed bun shop called Shao Bailou near Cuihu Lake in Kunming. An old man took his little grandson to buy steamed buns. The old man smelled the steamed bun very fragrant, so he took one for his grandson to eat. Unexpectedly, the little grandson did not catch it and the steamed bun fell to the ground. Steamed buns were smashed, especially the skin of steamed buns. The little grandson burst into tears when he saw that the steamed bun had been smashed. At this time, many people gathered around and watched. They were amazed at how crisp the steamed bun was. Then Lai Ba, the boss, came forward and was surprised. He took another steamed bun and gave it to the child. From then on, he seized this business opportunity and made a sign to monopolize "cracked crisp buns". There are inherent reasons why crisp steamed buns can be crisp. First of all, from the point of view of making baozi skin flour, Laiba uses low-gluten white flour, through fermentation, alkali mixing, kneading, rolling into a skin and applying lard and other processes, to form an oil layer. Then they are wrapped into simple buns. The filling of crisp buns is salty and sweet. The filling of salty stuffing is to fry Shangqing soup, soy sauce, monosodium glutamate, pepper, shallot and ginger powder and salt in a pot, then add wet starch to the filling, and finally pour in fresh diced meat, mushrooms, winter bamboo shoots and so on to make salty stuffing. Sweet stuffing is made of cooked ham, sugar, honey, mushroom powder and so on. This kind of steamed steamed steamed bun pays attention to the temperature. It needs to be urged by vigorous fire to make it at one go. The steamed steamed buns are plump, white, slightly open and fragrant. The mouth is oily but not greasy, soft and crisp, full of fragrance, giving people a feeling of melting without chewing.
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