How to make the soup dumpling filling, and how to make the soup dumpling filling

Prepare the skin jelly: Ingredients: a piece of pork rind, green onion and ginger, cooking wine, pepper.

Put the skin of the meat in two water until boiling, two minutes, then remove it, remove the hair, and cut off the fat underneath.

Then cook the processed meat skin, green onion and ginger, cooking wine, and pepper together until rotten, which takes about 2 hours.

Then take out the skin and crush it. Put back in the soup and cook for about half an hour, straining into a large bowl.

Put it in the refrigerator and freeze it overnight, and take it out to make the skin jelly, which is the key to making the soup out of xiaolongbao.

Then chop the jelly and set aside.

Then use green onion ginger pepper water to start beating the meat filling, this green onion ginger water is made the night before, and then soaked overnight, that is, the above 3 ingredients, ginger crushed, put in hot water, and then squeeze by hand, in order to taste, put it for a night, small families can use a blender to beat the meat filling.

For the first time, I found that the tools for making soup dumplings are so similar to those for making chiffon cakes, you need to add soup and beat at the same time, add shiitake mushrooms, salt, monosodium glutamate, soy sauce, oyster sauce, light soy sauce, an egg, sesame oil, start beating the meat filling, and then mix the chopped meat skin and meat filling 1:1, and you're done.

Generally, put it in the refrigerator, use as much as you want, so that it is good to freeze it, and noodles, some people say hot noodles, some people say that they make noodles, I have done both, but the noodles are more delicious, the dough should be rolled like this, the middle is thick, both sides are thin, and the package is not good-looking, you can learn more, practice makes perfect, you can use hot cabbage leaves when steaming, you can also use a cloth, you can enjoy it after steaming.

People who have never eaten xiaolongbaozi should look forward to the taste of xiaolongbao, because they often see these people who eat xiaolongbaozi on TV. It is very good that after biting the thin skin of the xiaolongbao, the moment when the juice flows out is the most beautiful moment. In the case of making xiaolongbao, not only the selection of the skin of the canned soup bun is very important, but also the selection of its filling material is also very critical.

Since only the right selection of the filling can make the xiaolongbao make a thick sauce, what is the selection of the filling of xiaolongbao?

The basic dumpling filling of xiaolongbao is generally pork leg meat, and it is best to be 7 points lean and 3 points fat, without a little muscle fascia. If you refrigerate the pork leg meat slightly for a while and then take the chop filling to make it stronger, you can chop the dumpling filling in more than ten minutes.

After the dumpling filling is chopped, add rice wine, light soy sauce, white pepper and salt and stir well, and the next process is to grab cold water into the dumpling filling, the amount of cold water used is about half of the dumpling filling, and 1 kg of cold water should be added to 2 catties of dumpling filling.

The most important thing in the process of putting cold water into the dumpling filling is not to pour all the water in at once, add a small amount of cold water for the first time, and gradually mix the dumpling filling in a clockwise direction. Remember, from beginning to end, it is all mixed clockwise, and you can't go wrong with this direction, if it is in the opposite direction at the beginning, it will always be in the opposite direction after that.

Until the cold water is digested and absorbed by the dumpling filling, then refill the water, pour it little by little each time, until the water is digested and absorbed, the mixing rate is slow to fast, and the dumpling filling after mixing should be jelly-like, and unnecessary water cannot be seen.

At this point, the basic dumpling filling of xiaolongbao is considered completed. In order to wrap a little stronger, the mixed dumpling filling can be frozen in the refrigerator for an hour, and it is very easy to wrap it out at this time.

Secret seasoning 1: bean curd, bean curd juice, bean paste.

A pound of dumpling stuffing with a piece of bean curd, a teaspoon of bean curd juice, and a teaspoon of bean paste are the kind of porcelain soup spoons we use to drink porridge. With this seasoning, there is no need for salt and ginger foam.

Secret Seasoning 2: Water for soaking shiitake mushrooms.

Use the water to soak the shiitake mushrooms instead of cold water and grab it into the dumpling filling.

Secret recipe 3: minced green onions from Shandong green onions.

Chop the Shandong green onion and stir it with sesame oil for later use. Until you just start wrapping xiaolongbaozi, then put the minced green onion on top of the dumpling filling, add an appropriate amount of dumpling filling and put it on the skin, and then add an appropriate amount of minced green onion to the skin, and wrap it into xiaolongbaozi. Remember not to mix minced green onions into the dumpling filling, as it has been heard that doing so will give the xiaolongbao a stinky shallot smell.

When I opened my bun shop, I used 20 years of filling recipes and production processes to make my business thrive.

Everyone loves to eat steamed buns, leek filling, cabbage filling, three fresh fillings, bean filling, parsley filling, etc., to put it mildly, the raw materials for making steamed bun fillings are varied. As the saying goes, a good bun is not folded, which means that the steamed bun is delicious or not mainly in its filling. So today we bring you the production method and production process of the classic pork filling that our bun shop has used for 20 years.

I hope you enjoy it!

Step 1] Broth boiling process:

1.Spices: 5 grams of licorice, 3 grams of star anise, 2 grams of tangerine peel, 2 grams of cloves, 2 grams of cumin, 1 gram of grass fruit.

2.Vegetables: 150 grams of green onions, 250 grams of ginger.

3.Seasoning: 20 grams of cooking wine.

4.Meat sauce: 3 catties of pig thigh bones, half an old hen.

5.Pour water into the pot on the fire, blanch the washed meat in the pot, skim off the foam, add all the above spices and seasonings, and turn to low heat after the vegetable material boils and slowly boil for 3 hours. Boil out the bones and the essence of the old hen, then use a tool to filter the residue and retain the juice, and put it in the refrigerator for preservation.

Step 2] Steamed bun filling production process:

1.Choose pork belly or use a fat three-to-seven meat filling ratio. Wash the meat and chop it with a knife.

2.Seasoning: 10 grams of spicy fresh, 10 grams of thirteen spices, 10 grams of oyster sauce, 9 grams of dark soy sauce, 9 grams of sugar, 5 grams of cooking wine, 5 grams of pepper, 5 grams of light soy sauce, 4 grams of chicken powder, 4 grams of flavored powder.

3.Vegetables: 40 grams of chopped shiitake mushrooms, 200 grams of minced green onions, 30 grams of minced ginger.

4.Oil: 50 grams of salad oil, 5 grams of sesame oil.

5.Soup: 300 grams of stock.

6.Put the meat filling into the basin and pour in all the seasonings and vegetables and stir clockwise, then stir the stock into the meat filling several times, when the first batch of stock is fully absorbed, pour in the second batch of stock until it is completely added.

No matter what season it is, many people have high requirements for diet, for example, some people will like to eat soup dumplings very much, the fillings of this kind of buns are modulated, and the filling is also filled with soup, which requires a lot of skills, and when making meat, it is necessary to pay attention to the fact that you must try to do it as finely, otherwise it will affect the taste of the soup.

First, what are the methods of filling soup buns? Mix the dough, knead it into a smooth and uniform dough, cover with a damp cloth and let it sit for 20-30 minutes. Add pork, eggs, cooking wine, and a small amount of ginger slices to a food processor, beat into a puree, and chop the skin into jelly.

Mix the pork rind with the pork, add light soy sauce, cornstarch and salt and stir well. Knead the dough into long strips, cut it into a sauce and roll it out into a thin dough. Add the stuffing and wrap it into small buns.

Wrapped buns. Add water to a pot, bring to a boil, put a drawer cloth, put on the buns, and steam over high heat for five minutes. It's out of the pot and it's steaming.

Clip one, dip it in ginger vinegar, it's delicious. Tips for how to pour soup dumplings: The dough should be rolled out a little thinner to give it a crystal-like feeling. It is better to remove the skin of the meat after it is frozen and boiled.

Second, the main ingredients for filling soup buns, bun filling and bun method: flour (appropriate amount), pork belly (appropriate amount), cabbage (appropriate amount), seasoning: meat skin jelly (appropriate amount), coriander (appropriate amount), green onion, ginger (appropriate amount), salt (appropriate amount), thirteen spices (appropriate amount), light soy sauce (appropriate amount), sesame oil (appropriate amount) Step 1

Appropriate amount of flour, if you like soft dough, add an egg 2Use salt water with a small amount of salt to make the noodles firmer. After the noodles are alive, wake up for half an hour and then plate the noodles again 3

After kneading the dough, like rolling the dough wrapper, the dough is made into a long strip, which is easy to divide evenly4Divide well and knead into a dough 5Rolling 6

Because it is not dough, the skin should be slightly thinner, so that it will have the taste after pouring soup7Choose pork belly, fat and thin 8Cut into small pieces.

9.Mix the green onion segment and chop it, you can use the green onion, the taste of the green onion is smaller and the green onion is better 10If you are too tired, you can add a little lean meat on the front leg 11

The lean meat is also chopped like a pork belly, then the ginger is added at this time, and the ginger is sliced and then chopped for 12Mix the chopped ginger foam, lean pork foam and chopped pork belly and chop 13After chopping, the meat filling is ready14

Add the cabbage and coriander with good water (I forgot to shoot the cabbage out of the water, that is, chop the cabbage, wrap it in gauze, and squeeze out the water vigorously) 15Add an appropriate amount of salt, light soy sauce, thirteen spices and a small amount of sesame oil (sesame oil) and mix well16The bun filling is done17

Take out the jelly made in advance18Cut into chunks 19Wrap the jelly and the finished stuffing together to form a bun 20

After wrapping, put it in the steamer 21Put it on an induction cooker, boil the water and steam for 15 minutes.

What are the methods of filling soup buns? Through the understanding of the above content, you can find that the filling in the soup bag is made of pork skin and seasonings to boil into a delicious pork skin jelly, and then the pig skin and seasoning are fished out, cooled to make pig skin jelly, and the pig skin jelly is chopped and mixed in the filling to cool and then wrapped. Or you can stir the boiled broth into the meat filling, refrigerate it in the refrigerator, and wrap it after it is formed.

Fill soup packets

Material:500 grams of fresh pork skin, 600 grams of winter melon, 150 grams of fish grits, 30 grams of ham, 30 grams of cucumber skin, 1 egg skin, 25 grams of ginger, 50 grams of green onions, refined salt, pepper, cooking wine, monosodium glutamate, chicken essence, dry and wet starch, sesame oil, fresh soup, a little green onion leaves, red cherries.

Steps:

1. Wash the pork skin, put it in a pressure cooker, mix it with fresh soup, add ginger, green onions, refined salt, pepper, cooking wine, chicken essence, cover, press on the heat until the pig skin turns into juice, wait to cool and open the lid, beat off the slag, pour the soup into a square plate, let it cool and then refrigerate it in the refrigerator, that is, it becomes a skin jelly, and then trim it into a round ball with a diameter of 2 cm, a total of 12.

2. Peel the winter melon, cut it into 15 cm square pieces, and then slice it into large thin slices, a total of 12 pieces, and soak in salted water for about 10 minutes; Cut ham, cucumber skin, and egg skin into thin strips; Blanch the green onion leaves in a pot of boiling water and tear them into thin strips; Finely chop the red cherries.

3. Roll the jelly cut into a round ball with a layer of dry starch, then wrap it with a layer of fish grits, then evenly dip it with shredded ham, cucumber skin, and egg skin, wrap it into the soaked winter melon slices, and then tie it into a pomegranate bag with shredded green onion leaves, and garnish it with cherry powder, that is, it becomes a crystal soup bag, which is steamed for about 5 minutes with a strong fire, and then taken out and placed on a plate.

4. Put the pot on the fire, add a little fresh soup to boil, add refined salt, pepper and monosodium glutamate, hook the thin starch with wet starch, pour in sesame oil, and pour it on the crystal soup bag in the plate.

1. Adjust the stuffing Ingredients: pork Ingredients: salt, monosodium glutamate, sugar, cooking wine, small grinding sesame oil, minced ginger, chicken soup When mixing the filling, you should stir evenly, and throw the filling into the basin, during which you should add chicken soup three times.

2. Noodles + water, add water to the noodles, add noodles with more water, hehe. Then you have to knead vigorously, the essentials of the three lights: hand light, face light, and basin light. The kneaded dough should be "squeezed" for a while.

3. Add the soup to the minced meat filling, then put the prepared filling in the refrigerator to let it form, then wrap it in the bun like the ordinary filling, and steam it.

Summary. Hello dear, glad for your question oh <>

Filling of soup pack: Add minced ginger, salt, light soy sauce, dark soy sauce, cooking oil, sesame oil, sugar, chicken essence and monosodium glutamate to the meat filling and stir well. Stir well and beat the stock into the minced meat in small amounts several times.

The filling was thinner after being mixed into the stock, so I put it in the refrigerator for half an hour to make it easier to wrapAdd chopped green onion before wrapping and stir well.

How to adjust the filling of the soup dumpling.

How to adjust the filling of the soup dumpling.

Hello dear, glad for your question oh <>

The filling of the soup pack: add minced ginger, salt, light soy sauce, dark soy sauce, edible oil, sesame oil, sugar, chicken essence and monosodium glutamate to the meat filling and stir well in one direction. After stirring well, beat the Gao Bixian soup into the meat filling in small amounts and many times.

The filling was thinner when I mixed it into the broth, so I put it in the refrigerator for half an hour to make it easier to wrap it in pure wisdomAdd chopped green onion before wrapping and stir well.

Kiss, the more broth you add to the minced stock, the more soup will be in the soup packet. There is no corn leaf underneath, and you can also brush a layer of oil on the cage drawer to prevent sticking. The soup dumplings that have just come out of the pot are relatively hot, so when you eat them, you should first bite into the shape and take a small bite to let the heat come out and then suck in the soup inside.

A pound of meat, put more salt and bury less grams, how many grams of monosodium glutamate, how many grams of chicken bend fierce core essence, how many grams of sugar, how many grams of pepper, how many grams of Lao Zhixing pomelo, how many grams of raw pomelo, how many grams of water, how many grams of wine, how many grams of oyster sauce.

Kiss, a pound of meat: salt, soy sauce, thirteen spices, pepper, sweet pasta sauce. 4 tablespoons of salt, 2 tablespoons of thirteen spices, 1 tablespoon of pepper (the above "spoon" is a small spoon in the yogurt), 1 or 2 tablespoons of soy sauce, 2 tablespoons of sweet noodle sauce, stir the meat filling in one direction, mix the ingredients evenly and add a little residual oil and mix well.