武汉的烧麦真的不一样｜武汉重油烧麦｜Wuhan Oily Shumai скачать в хорошем качестве

武汉的烧麦真的不一样｜武汉重油烧麦｜Wuhan Oily Shumai

我也是出去了之后才知道这东西哪里都不一样， 有些东西就是这样，在老家的时候觉得很普通，但是出去久了又无比想念。 糯米的烧麦不止武汉有，但这种糯唧唧口感的我在外面真的没吃到。 ·烧麦皮我直接买的，不占位置又方便，我是真的不爱做白案，但是武汉的烧麦皮会比这个厚一点。 ·香菇我其实用的是冬菇，口感我会更喜欢一点。 ·冬笋我认为是做这类馅料的首选，口感爽脆又没什么涩味。 ·香菇水直接混合在糯米里面煮我认为香菇的风味会更浓郁一点。 ·小时候常见的松针打底现在外面还是能找到，但好像已经不多了。 It was only after I went out that I realized that this thing is different everywhere. Some things are just like this, they feel very ordinary when I was in my hometown, but I miss them so much after going out for a long time. The Shumai with glutinous rice is not only available in Wuhan, but I really haven't eaten this kind of glutinous taste outside. ·I bought the Shumai wrapper directly, it doesn’t take up space and is convenient, I really don’t like making this, but the Shumai wrapper in Wuhan is a bit thicker than this. ·I actually use Winter shiitake mushrooms, and I prefer the taste. I think winter bamboo shoots are the first choice for this kind of stuffing. The taste is crisp and has no astringency. ·The shiitake mushroom water is mixed directly in the glutinous rice and boiled. I think the flavor of the shiitake mushrooms will be more intense. ·The pine needles that were common in childhood can still be found outside, but it seems that there are not many of them.