Why is the soup in the soup bag gone after a long time?

Fill soup packets. The soup will be dried up after a long time.

Ingredients: 1000 grams of flour, 600 grams of warm water, 700 grams of pork belly, 280 grams of meat jelly, 160 grams of crab meat, 40 grams of crab roe, soy sauce, lard.

100 grams. Excipients: cooking wine.

6 grams, 8 grams of sesame oil, 5 grams of sugar, chopped green onion, 5 grams of minced ginger, 15 grams of refined salt, pepper and monosodium glutamate.

1 gram each. Make.

1.Add water to the flour and knead it thoroughly and let it sit for a while.

2.Chop the pork into minced meat, mince the crab meat, add lard to the pot and heat it, add crab meat, crab roe and minced ginger to stir out the crab oil, and mix it with minced meat, skin jelly, soy sauce, cooking wine, etc. to form a filling.

3.Roll the dough into long strips, knead it into 4 dough blanks per 50 grams, roll it into a round skin, add the filling and knead it into a pleated bag, and steam it in a steamer for 10 minutes.

It's very simple, the main thing is that the production of the filling is more particular, and the dough is matched!

The reason why there is soup in the soup package is because a certain proportion of chicken jelly is mixed into the ordinary meat filling or the three fresh fillings.

Chicken jelly is a thick soup made from old chickens, which solidifies after cooling, like jelly.

Add a certain proportion of chicken jelly when making the filling, because the solid will not flow out for the time being, and it will turn into a liquid after heating, and the thick juice is very delicious. (In addition to chicken jelly, there are also those that use bone broth, but the effect is not as good).

Then there is the combination of the skin, filling the soup bag, generally using hot noodles, easy to qualitative, good taste, and most importantly, it is not easy to absorb water, so the thick soup is retained as much as possible! If it is made of ordinary dough, no amount of soup will be sucked dry by the dough.

That's the secret to filling soup packets!

If it is made of ordinary dough, no amount of soup will be sucked dry by the dough. Because the dough must be strong in order not to absorb the soup. When you do it yourself, you must be sure to meet the demand, otherwise it will not be good if you leave too much of it.

Soup dumplings must be eaten fresh. Don't steam what you've done, you can put it in the fridge and steam it when you need it.

The skin absorbs a part of the trap and absorbs a part of it that cannot be restored.

Soup dumplings are generally hot noodles, easy to qualitative, good taste, and the most important thing is that it is not easy to absorb water and sell Naling, so the thick soup is retained as much as possible. If it is made of ordinary dough, no amount of soup will be sucked dry by the dough.

Soup dumplings, commonly known as soup dumplings, also known as soup dumplings, are Han Xiguan snacks that originated in the Northern Song Dynasty and were popular throughout China. The soup dumplings are beautiful in the shape of the outside, and the content is also exquisite and chic, and the meat filling and fresh soup live in the same room, and when you eat it, you will eat noodles, eggplant meat, and soup in one, which is a kind of integrated charm. Famous production areas include Kaifeng, Xi'an, Guangzhou and other places.

There is soup in the soup pack, because a certain proportion of chicken jelly is mixed into the ordinary meat filling, or three fresh fillings, that is, the thick soup made by old chicken, which is solidified after cooling, and a certain proportion of chicken jelly is added to the jelly-like thing when the filling is live, because the solid will not flow out for the time being, and it will turn into a liquid after heating, and the thick juice is very delicious.

Fill soup packets. Strictly speaking, the soup is not poured in, but is wrapped in with the filling when it is filled. Because of the delicate appearance, the taste is fresh and fragrant, light and nutritious, it is a delicacy all over the country, the more famous ones are Kaifeng soup dumplings, Jiangsu Jingjiang soup dumplings, and Nanjing soup dumplings, and the fillings of each soup dumplings are made by the production method of solid soup, only the steamed buns made in this way are cool, fat but not greasy.

If you want toThe best way to wrap the soup smoothly into the bun is to make the soup solid first, specifically, it is actually the skin jelly or the meat to absorb enough water first, and then it can be melted and penetrated after steaming at high temperature. Before steaming, these are integrated with the filling, which is not only convenient to make and has the best effect, but also allows the bun skin to maintain toughness, so that it is not soaked in the soup when the embryo is born, and it can make the color of the soup clear and refreshing, and it also increases the interest of filling the soup dumplings. <>

The first way to make soup

The soup is made from the skin of the jelly, usually pork skin.

After cleaning the cherry blossoms, put them in a pot and cook them for a few minutes, take them out and scrape off the excess oil, then put them in the water, and serve with green onions, ginger, ingredients, and cumin.

Bay leaves, Sichuan pepper boiled together until the gum, and then the meat skin is fished out, filtered out the impurities, leaving the soup containing collagen, after being thoroughly cooled, it becomes the skin jelly, the skin jelly is cut into small cubes, put into the meat filling and mix well and wrap into the dough, in the process of steaming, the skin jelly is turned into the original pig skin soup, and then through the filtration of the filling gap, part of the collagen is left in the filling, and part of it seeps into the outside of the filling, so it becomes very cool.

The second method of making soup

Add the water soaked in the green onion and ginger directly into the meat, add it many times, stir vigorously in one direction after adding it once, and the spice water will be fully integrated into the meat filling, and the hard fat of the meat filling will become soft fat after absorbing the water, and it still retains strong adhesion. Therefore, the soup does not seep out for a short time, but after high temperature, the protein shrinks, the fat melts, and the water is naturally retained. <>

The correct steps to eat the soup packets

The soup dumplings are best eaten when they are just out of the pot, because the soup at this time is the most, and it will be absorbed by the skin and filling after being placed for a period of time, but the soup dumplings eaten while they are hot contain a very high temperature of heat, and they are afraid that they will burn their mouths when they go down, so the elegant people have learned, first poke the buns into a hole, let the soup stay in the small plate, and after eating the buns in one bite, of course, the big ones should eat a few more bites, and then drink the soup in the plate. Or gently bite off a piece of skin of the bun first, leak a small mouth, and wait for the internal heat to be properly sprinkled, so that the soup will not be smoked to the extent of the mouth, you can first suck off the soup and drink it, and then eat the bun. <>

Conclusion: Soup dumplings have a long history, in the Northern Song Dynasty.

It has been prevalent in the period, and it can be seen that it has been invented earlier, and it is still the most traditional method that has been retained to this day, and it is a traditional dish that has been passed down for at least nearly a thousand years.

In today's developed world, the deliciousness of soup dumplings is not inferior at all, and it is still the signature of many restaurants.

Because the transition temperature between the solidification and thawing of the sedan chair grinding and digging for the skin jelly is about 30, the core is mixed into the skin jelly when making the soup and the soup is mixed, and as the temperature in the cage continues to rise, the skin jelly in the filling can be transformed from the original solidified state to the liquid state.

There is a secret recipe for this talk, and the secret is in the filling, which will add a special meat skin jelly, and then steam it in the pot after wrapping the noodles, and this meat skin jelly will melt, and it will become a soup.

The first time I ate the soup dumplings, I was really curious about how the soup in it was poured in. I would think that if I could make this delicious and delicious soup dumpling at home. I believe that many netizens should have this idea, right?

In fact, the method of making soup dumplings is very simple, it only takes a few steps, do you like to eat soup dumplings, remember to give me a thumbs up.

First of all, we need to know that the soup in the soup bag is not poured in, but wrapped in with the filling.

1. Prepare the ingredients for making the soup

The soup in the soup bag is actually pork skin, so we first go to the vegetable market to buy a piece of fresh pork skin, and after going home, put the pig skin into clean water and rinse it (wash it several times repeatedly), and then put an appropriate amount of cold water in the pot to boil, and after the water boils, turn it into a low heat, put the pig skin in the pot and blanch it, turn off the fire and drain the pork skin, put it in the plate to cool and clean the surface of the pig skin with a knife (scrape off the pig hair and grease), and then put it in the water to wash it and set aside.

Add cold water to the pot again, put the processed clean pig skin into the pot, then put in cooking wine, star anise, salt, boil over high heat for about 20 minutes, try it with chopsticks, if the pig skin can be broken, you can take it out, cut the pig skin into small pieces and put it in the wall breaker, add water to make the pig skin into soup.

Add an appropriate amount of water to the soup after making it, turn on medium heat, slowly cook for half an hour, put the soup out to cool, solidify, and put it in the refrigerator.

2. Make the filling

Chop the prepared pork into meat filling, add green onion and ginger fan and stir well, add light soy sauce, salt, cooking wine, oyster sauce and other seasonings to taste, add the refrigerated skin jelly and stir well, just like that, just pour the filling of the soup packet.

3. Wrap the minced meat bun into the skin

We can go to the vegetable market to buy round dumpling wrappers instead of bun wrappers, put the adjusted meat stuffing oranges in the middle of the bun wrappers, and put them in the steamer to steam for about 20 minutes after the mouth is closed.

I don't know if you have learned the soup and meat stuffing I introduced today? The soup dumplings made with the fillings made in this way will have a lot of soup.

When making the minced meat, add the jelly and the soup is ready.

How to fill soup packets:

500 grams of skinned pork foreleg meat; about 300 grams of ordinary all-purpose flour; About 50 grams of starch.

green onion and ginger 25 g + 25 g; Fresh pork rind about 200 grams; 5 grams of sugar.

3 g - 6 g of salt (add as appropriate); 10 grams of pork skin boiled in cooking wine, 10 grams of meat filling.

5 peppercorns; About 600 grams of pork skin boiled in water, about 170-210 grams of noodles.

vinegar to taste; Ginger shredded to taste.

Peeled pork foreleg meat with three fat and seven skinny, chopped into meat filling, and green onion and ginger ready. (I soaked the green onion and ginger in water, broke it and then filtered).

2.Boil the pork skin soup: wash the pork skin and boil it in water, then shave off the hair and fat and cut it into small pieces, add three to five times the amount of water in the meat skin, five peppercorns, 10 grams of rice wine, a few slices of ginger, a few drops of vinegar, a pressure cooker on high heat for 15 minutes and then low heat for 20 minutes, cool and pick the raw ginger and break it all in a food processor, so that the skin and soup are better integrated.

Pour the soup into a container, refrigerate for more than 2 hours or freeze for more than 30 minutes, and then cut into small cubes for later use. (The same is true for chicken juice, replace the pork skin with chicken feet).

3.Add salt, sugar, and cooking wine to the minced meat, stir in one direction, slowly add the sliced pork skin jelly in stages, and mix well while adding, the ratio of meat and skin jelly is almost 1:1 You can also add or subtract as you like.

Refrigerate or freeze the mixed filling for later use (the more jelly the skin, the more soup, and the less jelly the soup).

4.Ordinary all-purpose flour and starch (cornstarch, flour, etc.) can be warmed with water and the dough until smooth, after standing for 30-60 minutes, it can be divided into 10-15 grams of small dough, and then covered with plastic wrap to prevent drying, and then let it rise for about 15-20 minutes, and then roll it into a thick middle and thin dough around it. (You can also use hot noodles, that is, boiling water and noodles).

5.Once you've rolled out the dough, you're ready to start making steamed buns, just like regular steamed buns. The skin is thinner and the middle is thicker, and the thinner the skin, the better the transparency of the steamed buns.

6.At this time, you can prepare the steamer. Steamed buns should be steamed over high heat. After boiling the water, the steamer is steamed. The steaming time depends on the size of the buns, 6-7-8 minutes, remember not to steam old.

I asked the chef at the restaurant, and they told me that I should add some jelly to the filling of the soup dumplings, so that when the steamed buns are heated, the jelly turns into soup, and it becomes the soup in the buns.

Because when making steamed buns, the chef will put a thumb-sized piece of jelly in each bun, so that when the bun is steamed, it becomes a soup dumpling.

Well! It's the seasoning you put and the filling you use has something to do with it, oh, the spirit is fragrant.

[Material].

100 grams of pork rind (meat jelly), 200 grams of flour (dumpling skin), 100 grams of pork rind (meat jelly), 1000 grams of water (meat jelly), 1 gram of salt (meat jelly), about 95-100 grams of water (dumpling skin).

Method] 1First, wash the skin of the meat, remove the pig's hair, then boil the skin with water, after cooking, take it out and remove the fat with a knife, and then cut the skin into shreds.

2.Add 800-1000 grams of water to the shredded meat skin and cook for a while.

3.When the skin is slightly rotten, pour the skin water into a blender.

4.Mix into a paste.

5.Add salt and bring to a boil again.

6.The broth is packed into a rectangular mold.

7.Cover and put in the refrigerator for an overnight stay.

8.Day to take out the upside down out of the mold.

9.Cut the knife into a suitable size for later use.

10.Serve as small cubes, and the amount of jelly and the amount of ground meat are equal.

11.Cut into diced meat.

12.Chop into puree.

13.Add green onion and ginger powder, light soy sauce, salt, sugar, cooking wine, and water to the minced meat and slowly add it to absorb it.

14.Add the jelly and stir for later use.

15.Roll out a little skin, and it must be thin is the key. Cold water and noodles.

16.Add minced meat.

17.Sub-shape.

A steamer of about centimeters can hold 10-14 soup packets. , put it in a steamer basket lined with silicone oil paper, and after the water is boiled, 8 minutes, you can.

Mix the jelly with the minced meat, steam it and melt it into soup.

Because the meat filling is mixed with the jelly of the skin.

It's the oil from the frozen skin of the meat, and when it's steamed, there's soup.

The soup in the soup bag is the soup in the filling, and it is directly wrapped in when it is packed.

Ingredients: 500 grams of flour, 350 grams of pork.

Excipients: 75 grams of chopped green onion, 50 grams of sesame oil, a little pepper water, 15 grams of minced ginger, 7 grams of monosodium glutamate, 35 grams of soy sauce, 300 grams of water, 10 grams of refined salt, 250 grams of chicken broth.

Steps:1Put the flour on the counter to open the nest, add water and dough, knead well, and let it stand for a while.

2.Chop the pork into minced meat, add soy sauce, minced ginger and pepper water and mix thoroughly, add the chicken broth to the meat filling several times, add it while stirring, mix it into a sticky porridge shape, add monosodium glutamate, chopped green onions, and drizzle with sesame oil and mix well for later use.

3.Roll the dough into long strips with a diameter of centimeters, knead it into about 16 grams of agent, roll it out with a rolling pin into a round skin that is slightly thicker in the middle and thinner at the edge, support the skin with the left hand, dial in 20 grams of filling with the right hand, and use the index finger and thumb of the right hand to lift the pleat, and lift it to the middle junction without sealing.

4.Put it in the drawer and steam it for about 10 minutes.