The practice of authentic small dragon packs, please introduce the program formula, thank you 10

Ingredients: a170 grams of seasoned minced meat and 130 grams of skin jelly.

b.All-purpose flour 60 g cold water 40 grams

c.Egg skin 1 4 sheets A little shredded seaweed.

A pinch of chopped green onion 1 bowl of seasoned stock.

1 4 tsp salt 1 4 tsp oyster sauce.

1 4 tsp shiitake mushroom extract 1 4 tsp caster sugar.

Pepper to taste, sesame oil to taste.

Steps to make authentic xiaolong soup dumplings.

1.Take a pot, put ingredient A into the pot, stir it well, and refrigerate it for later use; Shred the egg skin and set aside.

2.Take a pot, pour in ingredient B, stir and knead into a dough, wrap it in plastic wrap and let it stand for 2 3 minutes before kneading.

3.Roll the dough from Method 2 into a slender dough, add a little oil, and cut into small doughs of about 5 grams each.

4.Press the small dough of Method 3 into thin slices with the palm of your hand, about 5 cm in diameter.

5.Take method 4 side skin, fill the skin with the filling of method 1, pinch the closing place tightly with the wrapping method and closing method of xiaolongbao, and put the closing place upside down into the steamer, and put 20 grains into each cage.

6.Take a pot of water, put the gas collector in the pot, wait for the water to boil, put method 5 on the gas collector, steam on high heat for about 5 minutes, and see the xiaolongbao swell, that is, it is completed.

7.In another pot, pour the stock into the pot and heat until it boils.

8.Take a bowl, put in the shredded egg skin and seaweed of method 1, then pour in method 7, and finally sprinkle with chopped green onions, and you can serve it with xiaolong soup dumplings.

Recipe preparation: 1Wash the cabbage and remove the skin, shred and chop, and marinate with a little salt for 5 minutes.

2.Add sesame oil, oyster sauce, 2 tablespoons of light soy sauce, a pinch of salt, green onion and ginger water to the minced meat, mix well and marinate for 15 minutes.

3.Add the fried sauce and stir well.

4.Wrap the cabbage in a cloth drawer and dry it for later use.

5.Add the cabbage filling to the minced meat and stir until strong.

6.Knead the loose dough a few more times and cut it into an agent; Roll out a round skin with a rolling pin.

7.Wrap in the filling and knead into a bun stock.

8.Try to keep the size of the buns consistent.

9.Place the buns in a small cage, ferment for about 10 20 minutes, and steam.

10.After steaming over high heat, reduce the heat to low for 15 minutes. Turn off the heat and simmer for 2-3 minutes before opening the lid.

Tutorial on how to make the stuffing of the small dragon bun:

Ingredients: 500 grams of meat skin, 400 grams of pork leg meat, 1 green onion, 2 tablespoons of salt, 1 tablespoon of sesame oil, 5 slices of ginger, a few peppercorns, 2 large ingredients, 1 small piece of cinnamon, 2 bay leaves, a few cloves, 2 spoons of light soy sauce.

Steps: 1. Clean the meat skin and boil it in water for 10 minutes, then remove it and scrape off a layer of fat on the meat skin when it is not hot, and hang it clean, otherwise the meat skin will taste greasy.

2. Then shred the meat skin while it is hot, the meat skin is very tough after it is cold, and it is not easy to cut. Wash the cut skin 3 times in clean water to remove the impurities from the skin. After washing, the skin jelly is relatively clean and free of impurities.

3. Put ginger, Sichuan pepper, cinnamon, bay leaves, cloves and other spices into the bag.

4. Pour water into the large casserole, add the meat skin and material packet, cover and bring to a boil over high heat, then transfer to a low heat and cook for 2 hours, adding salt before leaving the pot.

5. Strain out the skin of the meat, just the broth. If you add the skin of the meat to the soup, the xiao long bao will taste like a hungry and creamy taste. Just leave the soup and you won't get tired.

The soup will take about 400 grams. The ratio of meat to skin jelly is about 1:1.

The rest of the meat skin and soup are directly put in the lunch box and refrigerated in the ice residue rotten box, and then eaten as meat skin jelly. It takes about 5-6 hours for the skin to solidify, or it can be refrigerated overnight. Limb land.

Chop the pork leg into minced meat and add 1 tablespoon of salt, minced ginger and tender meat powder, and 2 tablespoons of light soy sauce and marinate for a while. Chop 1 green onion and add 1 tablespoon of sesame oil and stir well, sesame oil can remove the taste of the green onion. Finally, mix the green onions, minced meat and meat jelly evenly, and the meat skin jelly should be crushed by hand again to make the meat skin jelly and the meat filling fully integrated.

The ratio of jelly to minced meat is 1:1, and the xiaolongbao filling is completed.

Tutorial on how to make the stuffing of the small dragon bun:

Ingredients: appropriate amount of pork skin, appropriate amount of chicken feet, 3 kg of sandwich meat, pork skin frozen onion, ginger, cooking wine, Weijixian soy sauce, monosodium glutamate, sugar, pepper, baked white sesame seeds, sesame oil, ice water.

Method: 1. Prepare an appropriate amount of pork skin and chicken feet, green onion and ginger (generally speaking, just the pork skin is fine, and chicken feet and the like can not be used):

2. Blanch the pork skin, scrape off the grease on the back with a knife, add green onions, ginger and cooking wine to the pot and steam for 5 hours;

3. In fact, you can also use the boiled to cook for two hours, the cooking effect is better, due to the long time, try to choose electrical appliances to burn, such as electric steamers, induction cookers, more economical;

4. After steaming, use chopsticks to clip out the green onion and ginger, then pour the soup into the container, seal it after letting it cool naturally, put it in the refrigerator for one night, and wait for the condensation and fixation type (if there is a meat grinder or blender at home, it is best to grind the pork skin and then mix it into the skin jelly juice), and then prepare to make meat filling;

5. First put the sandwich meat into a container and then add minced green onion and ginger, cooking wine, soy sauce, sugar, salt, slow rotten high precision, pepper, white sesame seeds (several seasonings need to be added many times, so you can add a small amount at the beginning);

6. Mix the seasoning with a wooden spatula, and then add an appropriate amount of ice water (ice water should also be added many times, a small amount of time should be added);

7. After adding water every time, stir the minced meat with a blender. Then add the seasoning to taste, then stir with a blender until the meat filling is elastic, then add some water, and so on until the large bottle of mineral water is added;

8. Then add the frozen skin jelly, stir and blend with a blender;

9. To the finishing stage, add an appropriate amount of sesame oil, stir well with a blender, and then put it in the refrigerator to freeze and shape it before wrapping it (after you do it, you can take a little meat filling to steam it and taste it to see if it tastes good, and secondly to determine whether it is good.

10. Freeze in the refrigerator for one nightIn general, it takes 2 days to make the meat filling of xiaolongbao, and the production time is not long, mainly because the skin freeze should be frozen and solidified overnight, and the meat filling should be frozen overnight, and the actual production is very fast.

1. Ingredients: 800 grams of white noodles, 500 grams of diced pork, 4 celery, 5 grams of yeast, 10 grams of Sichuan pepper noodles, 10 grams of dried ginger noodles, 5ml of oyster sauce, diced green onions, and enough salt.

2. Add 5 grams of yeast to a bowl of white noodles, mix with warm water, mix into a smooth dough, and place until twice the size.

3. Cut the celery into cubes, add Hui Dan to precipitate the water.

4. Place the processed celery and pork together, add cooked oil, diced green onions, dried ginger noodles, Sichuan pepper noodles, oyster sauce and salt and mix well.

5. Roll out the processed dough to the size of a dumpling wrapper, slightly thicker.

6. Wrap the dough and filling into buns.

1. Take a ** and put it into flour, and stir with chopsticks while adding water until the water is added. 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 relatively 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 knead the dough with less water.

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

4. Wake up to make 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 a small amount of stock in batches.

6. Every time you add the broth, stir vigorously in one direction so that the meat can completely absorb the soup.

7. Mix the better meat with finely chopped green onions.

8. Finished filling.

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

10. Roll out the small dough with a rolling pin, and try to roll it out as thin as possible and wrap it with the filling.

11. Put the prepared xiaolongbao green blank into a steamer with an anti-sticking cloth, and there should be enough distance between the bags, and it will grow large when steaming.

12. Boil the water and steam for 10 minutes.

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

Knead the dough first, then take a small ball, press it into a cake shape, put the meat in **, wrap it around the edge, and put it in the steamer pavilion to steam.

Xiaolong buns.

Method: Steamed taste: salty and umami.

Henan snacks, the franchise variety of the steamed bun restaurant on the first floor of Kaifeng, was recognized as "Chinese Famous Snacks" in 1997. Formerly known as soup dumplings, commonly known as soup dumplings. It was originally steamed in large baskets, and in the 30s of the 20th century, Huang Jishan, the owner on the first floor, changed to steamed in small baskets, with 15 pieces per cage, and they were served on the table, so it was called Xiaolong Baozi.

It is characterized by thin skin and large filling, full of soup and oil, lifted like a lantern, and put down like a white chrysanthemum.

Ingredients: (50pcs).

500 grams of flour, 10 grams of minced ginger, 25 grams of sugar, 125 grams of sesame oil, 15 grams of salt, 15 grams of cooking wine, 30 grams of soy sauce, 5 grams of monosodium glutamate, 500 grams of pork meat.

Production: 1. Chop the pork essence into a puree, add seasoning crystals and stir together, and add 350 grams of water one after another, and finally put in a small grinding sesame oil and stir into a filling.

2. Roll the flour (400 grams) into a flour spike with cold water, mix it into soft noodles, and then pad the dry noodles 3 times (100 grams), and then wipe the noodles with your hands dipped in water to form a smooth and soft cold water dough.

3. Knead the dough repeatedly, pick 50 agents after stacking, roll it into a slightly thinner round skin around it, fill it with filling, and knead it into 18-21 folded buns (skin filling ratio: 15 grams of tare weight, 20 grams of filling), and steam for 5-6 minutes.

In fact, making xiaolongbao is very simple, the production method of xiaolongbao, xiaolongbao needs to have a ratio of about 7:3, add a small amount of minced ginger, add rice wine, salt, monosodium glutamate, and a small amount of sugar and a little water. My cousin is in [Guanxiang, Xing] small, eat pei, (training to make Xiaolong buns first need to mix the noodles first, until the surface is shiny.

I use dumpling flour, and I personally think it's okay if it's not spontaneous flour. Plain flour will do. Peel the pork belly and put the skin on the steamer to steam, which takes a long time, about 1 2 hours.

Use this time to prepare the minced meat, first dice the meat, I have a blender, so just dice the meat. Put the ingredients, and the meat together to manually chop the meat filling or use a meat grinder to chop the meat as much as possible, the filling of the small cage is very small, if you bite a piece of whole meat, it should be very unpleasant, so the benefits of the meat grinder are reflected. Add the eggs and stir to combine.

Add salt, sugar, cooking wine, light soy sauce (a small amount), salad oil (4-5 tablespoons), pepper and monosodium glutamate and mix well.

You shouldn't know the specific method of knowing, after all, it's a secret recipe in their store, and you can try it yourself.

Half a kilogram of soybeans, half a kilogram of chili peppers, 31 buckets of white flour, and five kilograms of sugar.

Roll out the skin with flour, then stuff it with meat, wrap it in that nice shape, and you're done

Xiaolongbao, also known as Xiaolong steamed bun in Jiangsu, Zhejiang and Shanghai, originated in Kaifeng soup dumplings in the Northern Song Dynasty, and was introduced to Jiangnan in the Southern Song Dynasty, and was carried forward, forming a variety of fillings and flavors, and becoming a traditional specialty snack in the Jiangnan region. Xiaolongbao is a basket of 10 steamed buns, each with a thin skin and juicy filling, one bite at a time, compared to large steamed buns, xiaolongbao is more popular.

The making of xiao long bao.

Although making skin jelly is the most time-consuming process in the whole process, xiao long bao without skin jelly is a soulless xiao long bao; Wash the fresh pig skin, put it in boiling water for 5 minutes, take it out and let it cool slightly, scrape off the excess fat on the inside and the residual pig hair and impurities on the surface with a knife, rinse it clean, cut the pig skin into shreds, fill the pot with an appropriate amount of water, put in the skin shreds, add cooking wine, two or three pieces of ginger, boil over high heat and simmer over low heat for 1 hour, filter and remove the peeled residue and ginger slices, pour the soup into the fresh-keeping box, and put it in the refrigerator to freeze for an hour after cooling, so that the soup can completely solidify into a jelly sample;

To make the filling, peel and wash the ginger, cut the green onion into sections, put it in a blender, add an appropriate amount of water, beat it into juice, filter out the residue of the green onion and ginger with a strainer, and deant the soup for later use; Select fresh pork leg meat with fat and thin, wash and drain the water, cut into slices and then cut into strips and then cut into dices and then chop into minced meat, put the minced meat into a basin, add cooking wine, sugar, salt and pepper, stir well with chopsticks, pour in green onion and ginger juice, continue to stir along the time until it is strong, drip a few drops of sesame oil, and stir evenly;

Pour the snow powder into the basin, pour it into the basin with 30 warm water, and stir it into a flocculent with chopsticks, and then rub it repeatedly with your hands until the dough is smooth and non-sticky, cover it with plastic wrap, take it out for 10 minutes, sprinkle a layer of dry powder on the board, knead the dough into long strips of uniform thickness, then use a knife to cut the strips into small dough, and then use a rolling pin to roll the small dough into a round dough with a slightly thicker middle and a thin outer ring;

Wrap the filling, take out the skin jelly in the refrigerator, buckle it upside down on the board, cut it into small pieces, take a piece of dough, spread it above the palm, put the meat filling in the middle of the dough with chopsticks, and then put in a piece of skin jelly, slightly compact, pinch the edge of the dough with the thumb and index finger of both hands, the thumb and index finger of one hand supporting the dough outward, and the thumb and index finger of the other hand inward, press out a fold on the edge of the dough, and along the aspect of the fold, rotate and pinch out the next fold until the filling is all sealed in the dough;

To steam, spread a piece of gauze soaked in hot water on the small cage drawer, evenly place the xiaolongbao according to the size of the cage drawer, pay attention to keep a good gap, so that each xiaolongbao can be evenly heated, fill the steamer with water and boil, put the xiaolongbao drawer, and steam for 5 minutes.