How do you make xiaolongbao? The preparation of xiaolongbaozi

Ingredients: 150 grams of seasoned minced meat, 100 grams of skin jelly, 150 grams of cold dough, 1 4 tsp sugar, 1 4 tsp shiitake mushroom extract, 1 4 tsp oyster sauce, 1 4 tsp pepper.

The steps to make authentic xiaolongbao.

1Take a pot, put all the ingredients together and stir well, set aside.

2. Add all the seasonings to method 1, mix well together, and then put them in the refrigerator for later use.

3. Each piece of dough is wrapped in about 20 grams of the filling of method 2 and put it in a steamer.

4. Take a pot of water, put in the collector piece, wait for the water to boil, put on Method 3, and steam over high heat for about 6 minutes to complete.

After kneading, you should touch some oil on the surface of Zhengtuo, send it again, knead it again, knead it and touch the oil again, it's okay, and the filling should be stirred with sesame oil.

There are also a few words of eating soup and giving it to you: lift it gently, move it slowly, open the window first, drink the soup later, and finally sweep it away. Otherwise, you'll have to be careful of getting burned.

The main recipe for xiao long bao is the preparation of bun wrappers and bun filling. The steamed buns on the market include the thin-skinned xiaolongbao or the xiaolongtangbao with soup, which are all thin-skinned buns. There is also a type of xiaolongbao made with dough, which does not have a thin crust of xiaolongbao, but it is fluffy.

Ingredients: 600 grams of all-purpose flour, 400 grams of pork, 300 grams of chives, an appropriate amount of green onions and star anise peppercorns, an appropriate amount of ginger, 3 grams of sugar, 5 grams of salt, 13 spices and 15 grams, light soy sauce, dark soy sauce, oyster sauce, an appropriate amount of cooking wine about 300 grams of warm water, a bag of five grams of yeast powder, about 20 grams of lard (available or not).

1.Rise the dough

First melt the yeast and warm water together, sugar can also be added, and then pour the warm water little by little into a basin with flour, in which the melted yeast water is put in together with a little salt to taste, there is a secret is to add lard to the flour to make the proofed buns more fluffy and white. Stir with chopsticks until flocculent, knead by hand to make a smooth dough, cover with plastic wrap and let rise for one hour. If it is enough to wake up for an hour or two in summer, it should be put in a constant temperature place for three hours in winter.

2.Make the bun filling

During the fermentation of the dough, it is possible to make a bun filling. First, the ginger is beaten into a slurry with a wall breaker, because some people don't like to eat ginger crumbs, and ginger can also play a role in removing the smell, and the amount of ginger increases according to personal taste.

Then soak the green onions and star anise pepper ginger in warm water for half an hour. First stir the ginger paste and pork chives together, which can beat a little egg to make it more lubricated, light soy sauce, dark soy sauce, oyster sauce and 13 incense are added in turn according to personal taste, the addition of 13 incense can make the filling more fragrant, if you are afraid of fish, you can add cooking wine or liquor, keep stirring together, during this period, add the green onion and ginger water three times, bring it to the meat filling sticky and not slip off.

3.Roll out the bun wrappers

After proofing, remove the dough and knead it to create air holes to make the dough smoother. The dough is then stretched and cut into even pieces. Finally, roll out the small dough into a dough of almost the same size, and the bun skin should be thick in the middle and thin around in the process of rolling.

4.Make steamed buns

Put the stuffing of the bun into the bun skin and knead it into a bun shape, put it in a steamer and let it rise for about 20 minutes, so that the steamed bun will be more swollen and soft.

5.Steamed

Steam the water in a pot of warm water over medium high heat, then turn to low heat and steam for about 13 minutes, then turn off the heat and simmer for about a minute, so that it can be served on a plate.

It is best to use all-purpose flour for flour, because all-purpose flour is the most suitable for proofing pasta such as steamed bread rolls, and it can make the proofed pasta more fluffy and fluffy. Whereas high-gluten flour is more suitable for making dumpling wrappers, noodles because it will be more gluten.

The preparation of xiaolongbaozi

Ingredients: Appropriate amount of pork filling, dough, salt, fried sauce, cabbage, appropriate amount of sesame oil, a little light soy sauce, oyster sauce, appropriate amount of green onion and ginger water.

1. Wash and chop the cabbage, then add a little salt to the celery and marinate for 5 minutes;

2. Add sesame oil, oyster sauce and light soy sauce to the meat filling, then add salt and green onion and ginger water and mix well and marinate for 15 minutes.

3. Then add the fried sauce and stir well, wrap the cabbage in a cage cloth to dry the water, and then mix it with the meat filling and whip it to set aside;

4. Knead the dough, divide it into small agents, roll it into a thick round skin in the middle, wrap it with a little filling, and knead it into a xiaolongbao;

5. Put the buns into a small cage with filial piety, ferment for about 15 minutes, then steam, turn to low heat and steam for 15 minutes, and then simmer for 3 minutes.

Ingredients:

Ingredients: 1 bowl of minced pork, 4 grams of yeast powder, 280 grams of flour.

Excipients: 1 handful of dried shellfish.

Seasoning: appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of light soy sauce, appropriate amount of corn oil, appropriate amount of sugar, appropriate amount of butter, appropriate amount of Sichuan pepper oil, 160 grams of water, 5 grams of white sugar.

Method:

1.Dissolve the yeast in warm water and mix well.

2.Mix the flour with caster sugar, pour yeast water, stir all the ingredients into a dough with chopsticks or hands, and finally knead the loose dough sheet into a complete mold'Dough.

3.Move the dough to the tabletop, overlap it with the hot dough after cooling, then knead both doughs with both hands until smooth and let them relax at room temperature for 10 minutes.

4.Knead the loose dough into long strips, then divide the small agents of equal weight (the size is your own), flatten the small agents, and then roll out the dough sheet with a rolling pin that is thick in the middle and thin around the perimeter, wrap the adjusted meat filling, fold the bun skin one by one, and turn it around, and pinch and fold it out of the shape of the fish's mouth.

5.The wrapped buns are placed in the steamer, leaving a gap between them, covering the steamer lid on the land banquet, and preparing for the final proofing (the time depends on the weather of the day, and it took 20 minutes that day).

6.After the dough has risen, put cold water in the pot, put the steamer on the pot, after the water boils, turn to medium heat and continue to steam for 8-10 minutes (about 15 minutes).

7.Do not open the lid immediately after steaming, turn off the heat and steam for a few minutes before opening the lid.

Xiao Long Bao tastes excellent and is loved by many people. The content I want to share with you below is: "How to make xiaolongbao delicious and search for leaks, adding some oyster sauce to adjust the filling will make it more flavorful", let's take a look!

First of all, let's take a look at how to make xiaolongbao delicious:

Material:

Flour, meat, salt, soy sauce, thirteen spices, oyster sauce, yeast powder, sugar, etc.

Steps:

Add 3 grams of yeast powder to 1300 grams of flour, 3 grams of sugar, stir well, add warm water to the flour and neutralize it into a smooth dough.

2Cover with plastic wrap and let ferment in a warm place until twice the size.

3. Stir the minced meat with salt, thirteen spices, extremely fresh soy sauce and oyster sauce, add water in batches and stir to make it stronger, then marinate for 30 minutes.

4. After the fermented dough is fully vented, it is kneaded into strips and cut into small flour mixtures.

5. Roll out the dough into a thin dough.

6Put the marinated minced meat in the dough and wrap it.

7. Wrap into small buns.

8. Lubricate the steaming board, put in the wrapped buns, cover the world's annihilated rotten seeds, ferment again for 15 minutes, boil the water and turn to medium heat and steam for 20 minutes, and simmer for 5 minutes.

The above mainly introduces the practice of xiaolongbao, have you learned it? You can see the steps to make this pasta dish yourself. Next, I would like to add a little knowledge about xiaolongbao.

Introduction to xiaolongbao

Xiaolongbao, also known as Xiaolong steamed buns, originated from Changzhou Mansion in Jiangsu, developed from Kaifeng soup dumplings in the capital of the Northern Song Dynasty, and was the first to create Wanhua Teahouse along the pontoon bridge in Changzhou at that time. It is a famous traditional snack in Changzhou, Wuxi, Shanghai, Nanjing, Hangzhou, Jiaxing, Wuhu, Huizhou, Shengzhou and other Jiangnan areas. Changzhou xiaolongbao is fresh, and Wuxi xiaolongbao is sweet.

Born in the late Qing Dynasty in the tenth year of Tongzhi, Shanghai Nanxiang Xiaolong also has a long history and is well-known at home and abroad.

The above is about: "How to make xiaolongbao delicious and add some oyster sauce to spice the filling will make it more flavorful", I hope it will help you.

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;

Flour and dough skin, the selection of snow powder and noodles, steamed out of the xiaolong foreskin is as thin as paper, crystal clear, snow powder poured into the basin, slowly poured in with 30 warm water, and stirred into a flocculent with chopsticks along the time, and then repeatedly kneaded by hand until the dough is smooth and non-sticky, covered with plastic wrap, take it out for 10 minutes, take it out after it is done, sprinkle a layer of dry powder on the board, knead the dough into long strips of uniform thickness, and then use a knife to cut the long 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;

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

Xiao Long Bao. Steam.

Salty and fresh. 1-2 people.

30 minutes. Simple.

wangyang

Created on 27 Oct 2014

A list of ingredients. Ingredients.

Flour. Amount.

Cabbage. Amount.

Accessories. Pork. Amount. Scallions.

Amount. Ginger. Amount. Salt.

Amount. Light soy sauce.

Amount. Oyster sauce.

Amount. Sesame oil.

Amount. Steps (10 steps total).

Xiaolongbao is a famous snack in Shanghai, Changzhou, Wuxi, Jiangxi, Hangzhou, Nanjing, Wuhu and other Jiangnan regions, originating from Nanxiang, Shanghai. Changzhou is fresh, Wuxi is sweet. There is a secret to making the skin thin and the filling beautiful.

When making the skin, the powder should be cooked with boiling water, so that the skin is soft and smooth, and if you use cornstarch, it will be too dry. The stuffing must be juicy to be delicious, but it will be difficult to wrap the stuffing with rotten cherry sauce and water, and put it in the refrigerator for a while after it is ready, so that the oil and water are solidified before wrapping, and the steamed xiao long bao will be delicious.

1.Wash 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 raw buns in a small cage by hand, 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.

Xiao Long Bao is a special delicacy in Shanghai, which is both delicious and nutritious, and is loved by people. So, how to wrap xiaolongbao? Let's take a look at it.

First of all, it is necessary to choose lean lean meat as the raw material for filling, and add an appropriate amount of shiitake mushrooms, ginger and onions and other seasonings to purchase and sell or tremble to season. Next, mix flour and water and knead the dough into long strips and cut into small pieces of equal length. Then, take a small piece of dough, roll it out with a rolling pin to form a thin slice, put the filling into the thin sheet, and then gradually fold it in half from the top to completely wrap the filling.

Finally, put the buns in a steamer and steam them over high heat for 8 to 10 minutes.

When wrapping xiaolongbaozi, it should be noted that the skin of the bun should be thin and tough, not too thick; The filling should be even, and there should be no gaps; Steaming should be done in the right heat, not too early or too late. Only in this way can you make xiaolongbao with a delicious taste and aroma.

All in all, when wrapping xiaolongbao, it is necessary to ensure the quality of the raw materials, pay attention to details such as the size, thickness, and even distribution of the filling to make delicious xiaolongbao.