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Meat filling green pepper (the United States of America)
With the meat filling green pepper (meat filling green pepper, British :Stuffed peppers), it is the name of the dish using ground meat and the green pepper. I say the スタッフド green pepper.
To the thing which I dig it out over a green pepper or cut to half of the length, checkmate the seed of the hamburger steak and I baked it and am (there are the thing which I steamed and the thing which I lifted up). When you heat up, you must bake it so that not to shed meat and fire carries. It is told a green pepperphobe to make it, but, as for the green pepper and the ground meat, only a green pepper may be left to easily come off.
There is the example to use the tuna for not an example and meat to use the seed of the meat dumpling for not a hamburger steak as a variation.
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This poi meat is brother of Cadmos, キリクス, エウローペー in babies of king Phoenician アゲーノール and テーレパッサ [1].
When エウローペー was carried off by Zeus, I went for a search by an order of アゲーノール, but emigrated to Phoenician or Africa because I was not able to discover it [2].
There is a divergent view about the genealogy of poi meat and, in husbands of Cassiopeia, is done with father, タソス of キリクス and a grandfather of Thebes. Or or I gain Carme between Cassiopeia, and, father [3] of エウローペー, father [4] of アドーニス, Carme is said to have become mother of yellowtail Tomaru Thijs again [5].
Father アミュントール favored mistress プティーアー and ignored mother. Therefore mother tempted a mistress in poi meat and entreated when I wanted you to induce father to dislike a mistress. The poi meat tempted a mistress unwillingly, but アミュントール noticed and cursed poi meat and promised that I did not pick up a child of poi meat on one's knee, and Hades and Persephone granted it [7]. The poi meat was going to spoil アミュントール in anger, but God remonstrated about poi meat and persuaded you. Therefore the poi meat was going to run away, but neighboring people stopped it and watched poi meat by turns. However, I became a dependent under the King pe leu of プティーア of Thessaly after poi meat tearing the room door, and having roamed about escape, Greek each place. Pe leu welcomed him and assumed it the ドロプス King of Men [8].
However, according to Apollodoros, as for the story, プティーアー of the mistress tempted poi meat in reverse, but because it was refused, the mistress tells アミュントール a lie that it was violated in poi meat, and it is said that I am blind, and angry アミュントール did poi meat. After poi meat flying to pe leu, and pe leu guiding him to a Kay loan, and having had you heal eyes, I did it with the ドロプス King of Men [9]. Pe leu asked poi meat for care of Achilles [10], and young Achilles loved poi meat well, and poi meat brought up Achilles carefully, too [11].
Trojan War
When AGA Aktiebolag Memnon sent messenger Odysseus of the settlement, a large eye ground to Achilles by the Trojan War, poi meat went together, too and was going to persuade Achilles, but Achilles did not take it. In addition, I commanded the third military unit of Patroclus when Patroclus fought in arms of Achilles [12].
I went to a リュコメーデース king of the skew loss island with Odysseus and, after death of Achilles, demanded participation in a war of Neoptolemus [13]. The poi meat left for the country of the person from モロッソス by land after the war with Neoptolemus, ヘレノス, but I was in the middle of and died [14].
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The straight roasting steamed bun is the paotzu which is more small-sized than a general steamed meat bun in China and Japan. Specialty of Shinshu のおやきと of Japan is similar how to make, size, an appearance. I wrap the ingredient which I mixed ground meat and vegetables with in leather of the wheat flour which let you ferment by yeast and I fill the big kitchen utensil and frying pan called "a pan" closely and bake it in the roaster. As well as pot sticker, there is the texture that I did crisply, and, in addition, it is burning hot, and meat juices with full of the taste overflow from a paotzu when I bite it like a small basket parcel, and the point that a unique flavor can taste is the characteristic of the straight roasting steamed bun though a burn is fragrant.
By the preference of the eating person, I scatter ginger and I attach seasonings such as black vinegar, soy sauce, spicy oil, 辣椒醤 and eat. Originally, in Shanghai, a lot of things which taste is included in well often comprise only black vinegar in the shop.
The restaurant which handles mainly a straight roasting steamed bun is in Shanghai, and there is the shop to sell in conjunction with the simple menus such as noodles. It is the dish which I ate as snacks and a midnight snack, but is originally got close as breakfast because there is the shop to open early in the morning in a shop and the stand in Shanghai.
How to make
Cloth
I mix water and a seed including the yeast called "ramen" with wheat flour and knead it and I lay you until I ferment and make cloth.
Ingredient
As for the means to give inside, a lot of simple things only for leeks use ginger, Chinese wine, soy sauce for seasoning to the ground meat which added the heart of the pig to pork in genuine Shanghai. Like a small basket parcel, I often mix the soup which I would have so that soup flows well so that a dish simmered in jells with gelatin. As for the straight roasting steamed bun, there is originally the example letting you do the special work teaching the soup which you put gelatin in like the small basket parcel which is comparative haute cuisine because it is the dish of the common people. I call the thing which "blend water" does not put a thing to put dish simmered in こごりを in in with "spring water". I add the materials such as cabbage, a Chinese cabbage, a shiitake, a water chestnut, Chinese chives, a mushroom, dried prawns depending on a shop and may make it. For a Muslim, there is the shop starting the beef steamed bun which I added cabbage, an onion to using ground beef in substitution for pork considered to be a taboo. There is the high-quality straight roasting steamed bun which I put prawns, sharkfin, crabmeat in in the specialty store of Shanghai.
How to grill
The straight roasting parcel which I bake in a big iron pan
I bake "the pan" to lift up only a base with rather much vegetable oil like pot sticker (鍋貼) with the round pan of the iron plate that a bottom is flat. I sometimes move a pan to close the cap because fire makes it easy to go to the inside, and not to become irrecoverable. Write it thoroughly and put a little hot water if burnt and close the cap and half bake it in the roaster. There is the recipe to bake in oil after it was sultry, but bakes it earlier once in the specialty store. In many shops, I scatter sesame and leeks on the top and finish it.
Name
"Roasting" means a recipe to bake on the iron plate which pulled oil like pot sticker, a fried egg, grilling foods on an iron plate in current Chinese. By a language of Kure and the languages of such as Shanghai words Fuzhou, I call this recipe "live roasting". This dish is called by a cooking name varying according to an area.
I call it "a straight roasting steamed bun" in Shanghai and may abbreviate it to "live roasting".
Or I often call "a straight roasting parcel" "raw roasting paotzu" (ションジエンバオズ, a 拼 sound: shēngjiān bāozi) (ションジエンバオ, a 拼 sound: shēngjiānbāo) in other areas of China.
I call it "straight roasting parcel" (ションジエンバオ, note sound :ㄕㄥㄐㄧㄢㄅㄠ, a 拼 sound: shēngjiānbāo), "dried arrowroot-starch paste parcel" (シュイジエンパオ, a 拼 sound: shuǐjiānbāo) in Taiwan.
I call it "straight roasting parcel" (サーンジンパーウ) by Cantonese in Hong Kong and may call it a dried arrowroot-starch paste parcel (soy gin gone cormorant).
The steamed bun (man cane) is a word to hint at food such as the steamed bread not to fill with bean jam inside in Chinese. Or "a paotzu" is originally called "parcel" (a pao.a suffix) by the dim sum which wrapped the bean jam such as the straight roasting steamed bun in leather of the wheat flour (paotzu). I was accompanied by a dish name called the straight roasting steamed bun to call it with "a steamed bun" both without calling the dish not to put in the dish which I put bean jam in either by the language of Kure of the Konan district including Shanghai, and dividing it.
Because it is a so well- known dish in Japan, the dish name in Japan is not decided. I bake Shanghai (entering soup) firing steamed bun, roasting firing paotzu [1], Shanghai firing steamed meat bun and am introduced by various names including the small basket parcel. Because a straight roasting steamed bun and the small basket parcel are originally different different cooking of the recipes, in China and Taiwan, I bake it, and the name such as the small basket parcel is not done.
History
It is regarded as an opening what I bake the steamed meat bun which has got cold and warmed again and cannot trace it in the origin, but I come to make it with tea building to bake it expressly, and to start it and am said to be it when there is the history more than it for 100 years. I had already contributed it in many shops in Shanghai in the 1930s, but a thing of 羅春閣 was particularly famous, and the thing to make with chicken was liked in those days [2].
In addition, in Suzhou, a thing of the Kure garden tea building which started a business in 1911 was famous [3].
There are small Yang student roasting, royal families sand, large pot spring (spring water), enlightened emperor student roasting other than chain unfolding Toyohiro straight roasting now in a well-known specialty store in the Shanghai city.
Spread in other areas
Of the straight roasting parcel sell over the count (Taipei)
It is a dish of the around Shanghai origin, but is the dish which even various areas of China and Hong Kong, a shop of the Taiwanese individual treatment provide now. In China, there is the frozen food, too and may bake it using a frying pan at home. It is the night light meal of the common people sold to in the stands of the night market in Taiwan. In Hong Kong, I often contribute it as a menu of the Shanghai restaurant, but there is the specialized shop selling over the count.
Several specialty stores appear in Japan and contribute it in an individual Chinese restaurant.
Footnote
In ^"Chinese food encyclopedia" Vol. 4 p200, 1988, I publish a Kyoto, companion building
For ^周旺編, "中華風味小吃傳説与烹 飪" p219, 2,010 years, it is Beijing, a chemical industry publishing company.
For ^葉祥苓編, "Suzhou dialect words celebration" p178, 1,993 years, it is Nanjing, Jiangsu education publishing company
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References and the source which I can inspect are not shown at all, or this article is insufficient. You add the source, and please cooperate with the reliability improvement of the article. (March, 2016)
Dim sum of Chinese food which I wrapped the ground meat of the pig in leather of the wheat flour, and it was sultry as for the siomai (siomai, Cantonese: シウマーイ) and cooked.
The name called "干蒸燒賣" (コンチェンシウマーイ, gonjing siumaai) is common in Hong Kong, too.
I am based on the cutting fine of ground meat and the prawnsof the pig and do the bean jam which I knead a mixture and seasoned in the contents and wrap it in pillar shape having a short it in skin of thin wheat flour and I steam it with a steaming basket or a steamer and finish it. I attach seasoning including vinegar, soy sauce, the mustard for preference and eat. In addition, I add crabmeat and beef to the contents, and there is the variation such as covering it with glutinous rice in substitution for leather to wrap.
One of the same dim sum includes the points that I can eat without seasonings such as what is combined slightly a lot, a thing, the saltiness to steam it first by all means, and to cook being stronger, and starch seasoning it with seasoning during (there is the round skin) with the quadrangle that skin is thin as for the difference with the treated gyoza. I attach miso mixed with crab meat in China, and there are many examples to attach to nothing.
In "燒麥 of the Beijing wind," leather size is large, and a lot of things of the form of the feeling that protruded than an ingredient of the inside often put glutinous rice in the contents.
A thing called "siomai-type on a day" is in Shanghai, but is the steaming dish using the ingredient of the siomai seen like the slender cigarette which I cut.
Siomai of Japan
I use pig ground meat and the cutting fine of the onion for materials mainly. Green peas are often ridden on a parietal area as color. It is said that a developer of major frozen food maker Nippon Reizo K.K. Co., Ltd. (current Nichirei Corporation) devised this in the image of a strawberry of the shortcake for school meals in the 30, Showa generation.
I am rarely made in comparison with a gyoza at standard home and often purchase a tilde product and a frozen product or a cooked thing in a shop.
The siomai is famous as a feature of Yokohama, and, "even as for the household economy survey annual report of the Ministry of Internal Affairs and Communications Statistics Bureau," as for the expenditure ratio to siomai in the family budget, Yokohama is the first place. According to the company effort of Kiyoken which put up siomai for sale than the existence of the Chinatown in the yard of Yokohama Station from prewar days, the time is big about this. A cook (呉遇孫) of Yokohama Chinatown, 順海閣 was invited to assume it delicious siomai even if it cooled down as a station lunch, and this method spread out in each place success afterward by putting the adductor muscle of the scallop [1]. I transcribe it into "siomai" in Kiyoken.
I sell it as a feature elsewhere at Tosu Station of Saga [2]. I call myself "fried wheat" (reading みはしゃおまい) not siomai at the central eaves of the sales company and am the same as substitute character notation by the Pekingese.
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I am eaten in the form such as mutton and the pizza which I carve and put the ingredient consisting of onions on on the cloth in Syria, Lebanon, Palestine, Turkey, Armenia, Iraq. I am called ラハム bi= アジーン (لحمبعجين) of the meaning called "meat and dough" in Arabic.
I am known for Turkish as ラフマジュン (lahmacun) which is transliteration of Arabic and am called ラフマジュン (լահմաջուն), ラフマジョ (լահմաջո) or ミッサハツ (Missahats) by Armenian.
That it enters in the 1970s that popularity of Syria Lebanon-like ラハム bi= アジーン caught fire in major cities of Iraq and, according to ナワール ナスラッラー which grew up in Baghdad, Iraq, is after [5].
When form and ingredient materials change in the Middle East, I do not call it スフィーハ. F teryl (sub-:ﻓﻄﺎئرFatayer) and a name change when I bake it after folding dough into a triangle even if an ingredient is the same.
エスフィーハ of Brazil
Brazilian エスフィーハ アベルタ. The ingredient is ground meat, cheese, chicken from this side
Brazilian エスフィーハ is divided into two kinds of エスフィーハ アベルタ (esfiha aberta) and エスフィーハ フェシャーダ (esfiha fechada) by a shape. It is pizza-formed エスフィーハ which エスフィーハ アベルタ is round and picks up ingredient materials on the cloth which I lengthened and baked. エスフィーハ フェシャーダ was able to checkmate ingredient materials in the bread which I folded into a triangle, and is form same as a dish called F teryl in Arabic.
ハビービス of the chain store providing a Middle Eastern dish at a low price as fast food in Brazil treats ground meat, spinach, chicken, エスフィーハ アベルタ of the cheese, and there is the product called ビーブスフィーハ フォリャーダ (Bib'sfiha folhada) using the piecrust in substitution for dough in an occasion, too [7].
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