Broken crispy buns are a traditional snack in Kunming, Yunnan Province, which is made of low-gluten white flour, cooked lard, cooked cloud legs, diced bee meat, and minced mushrooms. Packed with protein, carbohydrates, and vitamins, the buns are nutritious and suitable for all ages. Because this kind of steamed bun has a good reputation, it has now entered the major hotels and restaurants in Kunming from the folk restaurants or food stalls, and can taste the broken crispy buns in almost all kinds of high-end banquets, banquets, buffets and flavor meals.

Broken crispy buns are a traditional snack in Yunnan-style pastries. The leather blank is made of low-gluten white flour, which is fully fermented, alkalized, and then made into a puff pastry layer with high-quality white cooked lard and dough. The filling is divided into sweet and salty two, the sweet filling is to add sugar, diced bee meat, minced mushrooms, green onions, minced ginger with cooked cloud legs, and use the seasoning sweet soy sauce, monosodium glutamate, pepper to adjust the taste, put it in the pot and fry it until fragrant, thicken it, and dry it.

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The shape of the bun is relatively simple, and the shape is too complicated to affect the formation of the crispy layer of the leather blank. When steaming, it is done in one go with a strong fire. After the bun is out of the cage, it is full and white, and the closing place is slightly open, and the inner filling is faintly visible. Each bun is padded with a piece of clean white paper to avoid sticking to the cage, tear off the white paper, and bring it to the mouth while it is hot, the leather blank is soft and mellow, and the entrance has a feeling of dissolving.

If it is a sweet filling, the cloud leg is fresh and salty, the sugar and honey are sweet but not greasy, sweet but not salty, first sweet and then salty, complementing each other. Sugar leg filling is a pioneering feat in Yunnan-style pastries and snacks, sweet and salty, meat and vegetarian, and is a must-have among the varieties of snacks in various places in China.

Broken crispy buns were originally a local snack in Kunming, and have now been introduced into major hotels and restaurants, and can be seen in many high-end banquets, banquets, buffets, and flavor meals. Broken crispy buns are the most widely spread dim sum in Kunming with a unique flavor. In 1903, Lai Ba, a native of Yuxi, opened a small white pot near the gate of Cuihu Lake in Kunming, specializing in making and selling this kind of steamed buns.

Broken crispy buns, due to heavy oil, heavy sugar. The rotten noodles are used as the skin, sweet and salty, crispy and softened slag, especially popular with the old and young. Children are naturally active, taste this delicacy, dance with their hands, and fall to the ground if they are not careful. The buns immediately scattered and shattered, which really deserved to be broken crispy, and since then, the reputation of sugar leg broken crispy buns has spread all over the city.

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It is said that this kind of steamed bun originated in 1903, when a person named Lai Ba in Yuxi opened a small steamed bun shop called Shaobailou near the Green Lake in Kunming. Lai Ba likes to think independently, be different, and constantly improve and improve the quality of steamed buns. Once, an old man took his little grandson to buy steamed buns. The shopkeeper wrapped the bun and handed it to the old man. The old man smelled the steamed buns very fragrant, so he took one for the little grandson to eat, but the little grandson didn't catch it, and the bun fell to the ground.

The buns were immediately shattered, especially the bun skin was broken into seven or eight petals. When the little grandson saw the bun being shattered, he cried in pain. At this time, many people came around to watch, and they were amazed that this bun was so crispy! At this time, the boss Lai Ba stepped forward and was also surprised, so he took another bun and gave it to the child. Since then, he has seized this business opportunity and played a signature monopoly on "broken crispy buns".

There is an intrinsic reason why the puff bun can be broken. First of all, from the perspective of the flour used to make the bun skin, Lai Ba uses low-gluten fine white flour, which is fermented, alkaline, kneaded, rolled into dough and smeared with lard to form an oil layer. Then wrap it into a bun with a simple structure.

There are two kinds of fillings: salty and sweet. The filling of the salty filling is to put the clear soup, soy sauce, monosodium glutamate, pepper, minced green onion and ginger and salt into the pot and stir-fry until fragrant, then pour in wet starch to thicken, and finally pour in diced fresh meat, shiitake mushrooms, winter bamboo shoots, etc. to mix into a salty filling. The sweet filling is made by mixing cooked ham with sugar, honey, and minced mushrooms to make a sweet filling.

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This kind of steamed bun is very particular about the heat when steaming, and it should be urged with a strong fire and completed in one go. The steamed buns are full and white, slightly open, and full of aroma. When you eat it, it is oily but not greasy, soft and fluffy, full of fragrance, giving people a feeling of melting without chewing. The finished product is carefully selected, finely made, the filling is exquisite, the layers are clear, soft and crispy, sweet and salty. Oily but not greasy.

Shiitake mushroom is the fruiting body of the fungus mushroom of the phylum Fungi, which belongs to the basidiomycetes Umbrella family and is one of the world's famous edible fungi. It contains a unique fragrance substance ~ shiitake mushroom essence, which forms a unique mushroom aroma, so it is called "shiitake mushroom". Because of its rich nutrition, aroma and delicious taste, it is known as the "king of mushrooms", "queen of mushrooms" and "the crown of vegetables". It is not only ranked above the straw mushroom and oyster mushroom, but also known as the "Queen of Plants" and one of the "mountain treasures".

The mushroom cap is umbrella-shaped, with a diameter of 3~6 cm, yellow-brown or black-brown, white folds, yellow stipe, and white scales like cotton hairs, which are not obvious after drying. Shiitake mushrooms have the nutritional characteristics of high protein, low fat, polysaccharides, a variety of amino acids and a variety of vitamins. Because shiitake mushrooms contain umbelliferine and mushroom acid, which are rare in general foods, they are particularly delicious. Shiitake mushrooms grow in winter, after the beginning of winter to before Qingming in the next year. The main production areas are in the mountains and forests of Zhejiang, Fujian, Jiangxi, Anhui and other provinces. Shiitake mushrooms are fresh and fragrant, and are excellent edible mushrooms.

Steamed buns, dumplings, and wontons are all specialty foods made with flour as the skin and supplemented by various fillings. The skin of the bun is soft and elastic, and the taste is delicious; Dumplings contain almost every kind of nutrient that the human body needs; The wonton crust is thin and smooth. The nutritional content of the three varies greatly due to different fillings and cooking methods, but in general, the overall nutritional content of the three foods is reasonable, and they all belong to the "perfect pyramid food". The quality of the flour stored for a longer time is better than that of the freshly ground flour, and there is a saying that "wheat eats old, rice eats new"; Flour is best eaten with rice.

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It can be eaten by the general public, but it is especially suitable for picky eaters. Those with damp heat and phlegm stagnation should not eat; People with obesity, high blood lipids, and high blood pressure should not eat more or avoid it; Patients with external infections should not eat. It is eaten by people with anemia, low resistance, hyperlipidemia, hypertension, arteriosclerosis, diabetes, cancer, and nephritis; Patients with spleen and stomach cold, dampness stagnation or skin itching should not eat.

Wheat is sweet in taste, cool in nature, and enters the heart, spleen, and kidney meridians; Nourish the heart, benefit the kidneys, remove heat, quench thirst; It is mainly used for the treatment of irritability, heat irritability, thirst, diarrhea, carbuncles, traumatic bleeding and scalds. Pork is sweet and salty, flat in nature, and enters the spleen, stomach, and kidney meridians; Nourish the kidneys and blood, nourish yin and moisten dryness; It is mainly used for the treatment of fever, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating two stools and quenching thirst. Magnolia slices are sweet in taste and flat in nature, which can determine asthma and eliminate phlegm.