What is the difference between soup dumplings and xiaolong steamed buns?

The skin of the soup dumpling is thinner, the meat is more tender, Tianjin Goubuli soup dumpling and Wuxi crab roe, crab roe soup dumpling is the most famous, special crab roe soup dumpling, one bite down, that juice, unique taste, can never forget, this is also one of Wuxi's specialties [Aimu].

The skin of xiaolongbao is thicker, but it still tastes good [Aimu] [Aimu] can have a lot of flavor [Aimu] [Aimu].

Hello, the steamed bun conscience breakfast master who has been in the industry for ten years, will share with you the production method and difference between small soup dumplings and small long fresh meat buns: Small soup dumplings are divided into two methods: making skin jelly and not making skin jelly, here I will tell you about the soup dumplings without skin jelly (household use): Two catties of pork belly, peeled, fat and thin separated, thin into meat foam, fat and then finely beaten into very fine foam, and then mixed together and put in the refrigerator to slightly frozen.

Wash one or two bones and put them in a pressure cooker and add water to boil, pour out the water, then add water and put them on the fire, then turn off the heat after 15 minutes. Add 3 to 4 taels of lard to the iron pot and turn off the heat Take out the lean fat in the refrigerator and put it in a basin, add an appropriate amount of chicken essence, monosodium glutamate, salt, ginger, garlic foam, thirteen spices, cooking wine, a small amount of soy sauce and sugar, and stir well. Pour the hot oil over the ginger and garlic foam.

Add the boiled bone broth to an appropriate amount of pot, stir together quickly, and then add an appropriate amount of chives to stir. Put the minced meat in a basin and refrigerate. The resulting bun will have soup and be delicate and delicious.

Fresh meat buns do not need to be boiled in oil, which is the production and difference between the two.

The "soup dumplings" that northerners eat now have been passed down directly from that time. Hangzhou's xiaolong is also closer to the northern style in taste. The xiaolongbao and soup dumplings in other parts of the Jiangnan are all improvements in the long history.

As for the taste, both the southern and northern xiaolongbao are sweet. Because during the Song Dynasty, northerners ate sweet and salty. Isn't it the opposite of what it is now?

In fact, the sweets in southern Jiangsu and northern Zhejiang were all brought by the northerners at that time. Even if it is said to be northern Zhejiang, it is actually only a small piece around Hangzhou. After Shaoxing, the taste of the dishes went to be salty and fresh again.

Compared with xiaolongbao, there are three main differences between soup dumplings: first, when making and entering the cage, the xiaolong is upside down. Therefore, the small cage served on the table has no folds, and the mouth is all underneath.

The second is to put a lot of oil when making skins. When making the small cage, there is no oil in the skin. As for whether the noodles are hot or not, it is just the practice of each family.

The current xiaolongtu is trouble-free, basically not hot noodles, and there is not so much difference in taste. Third, in the soup stock, it is mixed with chicken broth and broth, which tastes more fragrant and not so oily. The order from top to bottom is ordinary shop xiaolongbao, Nanxiang xiaolongbao, crab roe soup dumplings, ordinary soup dumplings, and small meat dumplings with noodles.

Soup dumplings: The ingredients for soup dumplings are flour, meat jelly, soup, etc.

Xiao Long Bao: The ingredients of Xiao Long Bao are pork, vegetarian vegetables, sugar, flour, etc.

Second, the place of origin is different.

Soup dumplings: The birthplace of soup dumplings is Kaifeng, Henan.

Xiao Long Bao: The birthplace of Xiao Long Bao is Changzhou, Jiangsu.

Third, the size is different.

Soup dumplings: Soup dumplings are slightly larger than xiaolongbao and pay more attention to the flavor of the soup.

Xiao Long Bao: Xiao Long Bao is smaller than soup dumplings, and there are types with and without soup.

Fourth, the characteristics are different.

Soup dumplings: Soup dumplings have the characteristics that the soup cannot be leaked, and the buns must not stick to the cage drawer.

Xiao Long Bao: Xiao Long Bao has the characteristics of thin skin and large filling, juicy and delicious, and full of meat.

The soup dumplings are stuffed, the steamed buns are not stuffed, and they are made of flour alone, the difference is that one has a filling, the other has no filling, and they are all dough

The soup dumplings are filled with openings, and the small steamed buns are small steamed buns without filling.

A soup dumpling is a steamed bun with soup, while a small steamed bun is a solid without filling.

There is a lot of soup in the soup dumplings, and the skin is thin, while the soup in the xiao long bao is not very much, and the skin is relatively thick.

One has more water, the other has less.

The difference between Xiaolong steamed buns and soup dumplings is that there is soup and no soup.

One has soup and one doesn't.

One has water in it and one has no water in it.

No three people hair utility bills.

The main difference between soup dumplings and xiao long bao is the following two points; 1. The filling of soup dumplings is mainly soup, and the filling is relatively small, and the filling of xiaolongbao is more, and the soup is less.

2. The soup dumplings are made of dead noodles, without yeast, and do not need to be fermented. Yeast and alkali should be added to the leavened noodles for xiaolongbao, and the old noodles should be fermented.

Next, I will compare the method of mixing noodles and the filling to make it very clear.

soup stuffing; The most traditional way to stuff soup dumplings is to boil pork skin jelly first, and then accompany them with bun stuffing one to one. During the steaming process, the skin jelly is reduced to soup, so it has the effect of filling soup buns.

Ingredients: 500 grams of pork, 100 grams of green onion and ginger water, 7 grams of salt, 10 grams of chicken essence, 5 grams of monosodium glutamate, 10 grams of sugar, 10 grams of dark soy sauce, appropriate amount of lard, sesame oil, 500 grams of skin jelly.

xiaolongbao filling; Of course, if you want to save trouble, it is more convenient to grind the meat directly into minced meat when you buy it, and it is best to fry some scallion oil in advance and put it in the fresh meat stuffing, and the meat filling is more fragrant. Put all the dry ingredients and seasonings in the minced pork, slowly add water and stir well, add it in three parts, then add eggs, and finally add scallion oil.

Raw material; 500 grams of pork, 10 shallots, minced ginger, 1 2 tbsp salt, 1 2 tbsp Sichuan pepper powder, 1 tbsp chicken essence, 2 tbsp scallion oil, 1 spoon light soy sauce, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 150g water, 1 egg.

The two kinds of stuffing can be compared, there are as many frozen water-based ingredients in xiaolongbao as there is meat, and the water-based ingredients of water-based eggs in xiaolongbao account for half of the minced meat.

Let's compare the way the skin is blended;

Soup wrapper, 500 grams of flour, 280 290 grams of water, 3 grams of salt, 10 grams of lard. All the materials put together and smooth to wake for two hours.

Xiao long foreskin, 500 grams of flour, 250 260 grams of water, 5 grams of yeast, 5 grams of baking powder, 5 grams of sugar, 10 grams of lard, all the ingredients put together and smooth.

Compare one, you can see that there is no yeast in the soup wrapper, and you can wrap it after two hours after the noodles are reconciled. There is yeast and baking powder in the xiaolong foreskin, and it must be fermented before it can be steamed.

1. The focus is different: soup dumplings: the existence of soup dumplings ranks first, followed by meat filling, and dough is second. Xiao Long Bao: The presence of minced meat in Xiao Long Bao ranks first, followed by soup and dough.

2. The main ingredients are different: soup dumplings: The main ingredients of soup dumplings are flour, warm water, plum blossom meat, pork skin jelly, shrimp, etc. Xiao Long Bao: The main ingredients of Xiao Long Bao are pork, vegetarian vegetables, sugar, flour, etc.

3. Different origins: soup dumplings: soup dumplings are traditional snacks in Kaifeng. Xiao Long Bao: Xiao Long Bao is a famous traditional snack in Changzhou, Wuxi, Suzhou, Shanghai, Nanjing, Hangzhou, Ningbo, Jiaxing, Wuhu, Huizhou, Shengzhou and other Jiangnan regions.

Some friends like to eat xiao long bao for breakfast, and some friends like to eat soup dumplings, there are many friends who think that soup dumplings and xiao long bao are the same, although soup dumplings and xiao long bao are both steamed buns, but there are still differences in some subtleties, so what are the differences between soup dumplings and xiao long bao? 1. ** Different, the soup dumplings originated from the soup dumplings in Kaifeng, Beijing. Xiaolongbao is a soup dumpling inherited in Jiangnan when Yiguan crossed to the south, and it was improved by local production in the Jiangnan area.

2. The characteristics are different, the characteristics of the soup dumplings are small, delicious, fresh meat, full of soup, fragrant and delicious, etc. Xiao long bao is characterized by juicy, delicious flavor, and fragrant meat. 3. The main raw materials are different, and the main raw materials of soup dumplings are flour, yeast, pork, crab roe, crab meat, etc.

The main raw materials of xiao long bao are flour, pork, vegetarian vegetables, shallots, etc.

Some friends like to eat xiao long bao for breakfast, and some friends like to eat soup dumplings, there are many friends who think that soup dumplings and xiao long bao are the same, although soup dumplings and xiao long bao are both steamed buns, but there are still differences in some subtleties, so what are the differences between soup dumplings and xiao long bao? 1. ** Different, the soup dumplings originated from the soup dumplings in Kaifeng, Beijing. Xiaolongbao is a soup dumpling inherited in Jiangnan when Yiguan crossed to the south, and it was improved by local production in the Jiangnan area.

2. The characteristics are different, the characteristics of the soup dumplings are small, delicious, fresh meat, full of soup, fragrant and delicious, etc. Xiao long bao is characterized by juicy, delicious flavor, and fragrant meat. 3. The main raw materials are different, and the main raw materials of soup dumplings are flour, yeast, pork, crab roe, crab meat, etc.

The main raw materials of xiao long bao are flour, pork, vegetarian vegetables, shallots, etc.

1. The ingredients are different, the main ingredients of soup dumplings are flour, pork, pork skin jelly and soup, and the main ingredients of xiaolongbao are flour, pork, green vegetables, and sugar. 2. The birthplace is different, the birthplace of soup dumplings is Kaifeng, Henan, and the birthplace of xiaolongbao is Changzhou, Jiangsu. 3. The size is different, the soup dumplings are larger than the xiaolongbao, and more attention is paid to the taste of the soup.

As the name suggests, xiaolongbao is relatively small. 4. The characteristics are different, the soup dumplings have the characteristics that the soup can not be leaked, and the buns should not stick to the cage drawer, and the xiaolongbao has the characteristics of thin skin and large filling, juicy and delicious, and the meat is fragrant.

The difference between soup dumplings and xiao long baoBecause there is pork skin jelly in the soup dumplings, there is more soup, the juice is delicious, and the size is larger than that of xiao long bao, and some soup dumplings also use a straw to suck the soup inside, and the filling and skin taste are better.

Xiao long bao is steamed in a small steamer, divided into soup and non-soup, the skin with soup is thin, chewy, translucent, and made of non-leavened flour. The skin without the soup is slightly thicker and is made with fermented flour.

1. The folds of the soup bag are at the bottom, and the small cage is at the top.

2. The skin of the soup dumpling is thinner and is rolled out, while the traditional Nanxiang Xiaolong skin is pressed thin by hand, and then the skin is thinned by pulling when wrapping. Of course, many of the skins of Xiaolong are also rolled out, and the Nanxiang steamed bun shop in Yuyuan Garden is said to be made of traditional methods on the first floor, and the upstairs is rolled out.

3. Filling: The classic taste is, of course, pork, whether it is soup dumplings or xiaolong. The soup buns are all red soup (soy sauce is put in the meat filling, showing red or soy sauce color), and the ginger flavor is larger, including most of the meat buns are red soup now.