How to make xiao long bao?

1 Chop the pork into minced meat, add salt, soy sauce, cornstarch and pepper noodles and mix well, cut the lotus root into fine pieces, pour in the minced pork and stir well.

2 Put half a teaspoon of sugar in a bowl, pour in a bowl of boiling water, and reduce the sugar.

3 Wait until the water is cool to about 35 degrees Celsius, then put the yeast into the water to melt.

4 Take a large basin and pour in the flour, and pour yeast water over the flour.

5 Then stir well with chopsticks.

6 Knead the mixed flour into a smooth and non-sticky dough, then round it and put it in a basin, cover it with a lid or plastic wrap, and let it stand for 1 hour until the fermentation is complete.

7 Sprinkle a little dry flour on top of the dough and knead it again into a non-sticky dough.

8 Divide the dough into portions, take one of them and roll it into sticks, then cut it into small pieces, and then flatten each piece into a circle.

9 Roll out into a round dough with a thick middle and a thin edge.

10 Take a piece of dough and put the meat filling in the middle to make a bun shape.

11 Put wet gauze or corn leaves on the steaming grid, and place the finished bun blank on it, taking care to leave some gaps. Allow for 10-15 minutes before steaming.

12The fragrant pork is mixed with the crispness of lotus root, which has a different flavor compared to the whole meat xiao long bao on the outside. And eating a few more won't be too greasy.

In the kitchen in the early morning, every picture is particularly warm, and today's ** egg fried xiaolongbao.

The preparation of xiaolongbao is as follows:

Ingredients: 45g dried vermicelli, 2 eggs, 60g carrots, 265g leeks.

Excipients: 15g of sesame oil, 10g of salt, 450g of dumpling skin, appropriate amount of edible oil.

1. Beat the eggs, pour an appropriate amount of cooking oil into the wok and heat it, add the egg liquid and use chopsticks to quickly fry and set, cool and set aside.

2. Wash the leeks and chop them to control the moisture, rub the carrots into fine shreds and then chop them, and soak the vermicelli in advance and then chop them.

3. Put the prepared leeks, carrots, vermicelli and eggs into a larger basin, add fragrant fiber oil and salt and stir well.

4. Take a dumpling wrapper, roll out the edges thinly with a rolling pin, put in the filling, and wrap it like you usually wrap buns.

5. Put water in the steamer, brush a layer of cooking oil on the grate, and put the wrapped xiaolongbao. Cook on cold water, steam over high heat for 10 minutes, turn off the heat, simmer for 2 minutes, and take the pot out of the pot.

Ingredients:

Ingredients: 250 grams of wheat flour, 200 grams of pork.

Excipients: 60 grams of shallots, 2 grams of pepper, 4 grams of oyster sauce, 5 ml of light soy sauce, 2 grams of corn starch, peanut oil, 05 grams of sugar, 2 grams of half a bowl of salt, 120 grams of water.

Method:

1.Take a ** and put it into flour, stir with chopsticks while adding water until the water is finished. You can also pour the water and flour into the bread maker and stir.

2.Knead the dough into a smooth dough by hand, this step is very important, the dough is hard, you must have patience and strength to knead it for a while, and mix the dough evenly into a smooth dough, which is tough, so that when rolling the bun skin, the skin can be rolled out very thinly, and it cannot be replaced by a bread machine, because the bread machine does not form a dough with less water.

3.After kneading, seal or cover with a damp cloth and let stand for more than half an hour.

4.Rest the dough for time to make the filling, chop the pork with a fat-to-lean ratio of 2:8 into a puree or grind it in a meat grinder, add oyster sauce, light soy sauce, sugar, pepper and salt to taste, and mix well in one direction.

5.Add the stock in small portions.

6.Each time you add the stock, stir vigorously in one direction so that the meat can fully absorb the soup.

7.The better meat is stirred with finely chopped green onions.

8.Finished filling.

9.Roll the dough into round strips and divide it into about 10 grams of small dough with 250 grams of flour, about 40 pieces.

10.Use a rolling pin to roll out the dough thinly, and wrap it with the filling as much as possible.

11.Put the finished xiaolongbao green blank into a steamer basket with a non-sticking cloth, and there should be enough distance between the buns, as they will grow large when steaming.

12.Bring water to a boil and steam for 10 minutes.

13.When steaming, it will grow bigger, but as soon as the lid is opened after steaming, it will be free.

First knead the flour, then cut the flour into small dough, roll it out into a round dough, then make the filling of the xiao long bao, and then start to wrap the xiao long bao.

Xiao long bao is delicious, but the ingredients used in the xiao long bao in the market may not be fresh, so we can make xiao long bao by hand. Next, I will explain to you in detail how to make xiaolongbao.

01 Knead the flour.

First of all, pour a pound of flour into a basin, then add two grams of yeast, two grams of baking powder, and five grams of white sugar, and add an appropriate amount of warm water, and then stir well.

02 Wait for the dough to rise.

Then put the dough in a warm place, cover it, and wait for two hours for the dough to rise, and when the time is up, you can see that the dough has many small holes.

03 Small dough.

Then we cut the dough into small dough, because we are making xiao long bao, so the small dough is cut into small pieces, and then rolled out into a round dough.

04 Stuffing of xiao long bao.

Then prepare the pork belly and chopped green onions, put the five stoves and the pork into a food processor to make the meat filling, and then add the chopped green onion and stir it to make a small long bao filling.

05 Packets of xiao long bao.

Then you can start to make xiaolongbao, put the wrapped xiaolongbao on the steamer and steam it to eat.

How to make xiao long bao?

Pour the flour into the basin, then mix the dough with yeast water, add a small amount many times, stir while pouring, and stir first to form such a dough flocculent.

2. Knead the dough into a smooth surface, cover with plastic wrap, and let rise until twice the size. At first, if it is not easy to knead, put it aside and relax for a few minutes, and then it will be kneaded well.

3. Prepare 500 grams of minced meat, add salt, thirteen spices, pepper, a little monosodium glutamate, an appropriate amount of light soy sauce, a little dark soy sauce, an appropriate amount of oyster sauce, a handful of chopped green onions, an appropriate amount of minced ginger, and stir well in one direction. If you don't like to eat chopped green onions and minced ginger, you can soak them with Sichuan peppercorns to bring out the taste, mainly to remove the fishiness.

4. Pour the diced shiitake mushrooms into the meat filling, add a small amount of sesame oil, stir evenly and the meat filling is ready. If you are not skilled in the wrapping technique, it is recommended to send the meat filling to the refrigerator to freeze it, and it is easy to operate when it is frozen.

5. Move the dough to the cutting board, knead and exhaust, then roll it into long strips, and then divide it into dough of equal size, the agent is not too large. Take a portion of dough, press it flat, and then use a rolling pin to roll it into a round dough sheet, a little thinner.

6. Wrap an appropriate amount of meat filling, and then wrap it with a seal, the wrapping method depends on which method the individual is proficient in, and the seal should not reveal the filling.

7. After everything is done, put it in the steaming drawer, close the lid, and let it ferment again for 15 minutes. The proofing green billet can be seen to become white and fat, and it is light and fluttering when picked up, indicating that the proofing is in place. Cover and steam on high heat for 15 minutes.