How xiaolongbao is made 30

2 bowls of flour 150g pork.

50 grams of lotus root, a spoonful of yeast, appropriate amount of salt, appropriate amount of pepper flour, appropriate amount of sugar, appropriate amount of corn starch, appropriate amount of soy sauce.

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

2Take half a teaspoon of sugar and put it in a bowl, pour in a bowl of boiling water, and dissolve the sugar.

3. Wait until the water cools to about 35 degrees Celsius, and then put the yeast in the water to melt.

4Take a large basin, 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 to complete the fermentation.

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

8Divide the dough into several parts, take one of them and knead it into a stick, then cut it into small pieces, and press each piece into a round circle.

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

10Take 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.

Xiaolongbao must be eaten with filling, and you don't have to get up early to buy it outside.

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

You can take a look at this practice, I hope it can help you.

Good luck. Since Xiaolong steamed buns contain a lot of soup, it is important to be careful when eating them.

1.First of all, put the steamed buns into a small dish, being careful not to break the leather clip.

2.Take a small bite on the side of the steamed bun and cool it slightly. (The soup of Xiaolong steamed buns is hot, so it is best not to eat it directly, you can use chopsticks to hold it and blow the soup, but do not pour it into a small dish.) ）

3.The essence of Xiaolong lies in the perfect combination of soup and skin and filling, and the three elements are not missing an entrance, and the correct way to completely ensure that Xiaolong's deliciousness is not lost is to wait for the soup to cool down a little, and send the whole Xiaolong into the mouth, so that the soup completely covers Xiaolong in the mouth, sealing the deliciousness, and does not lose it.

When eating xiao long bao, you pay attention to the soup, and when you make it, you should condense the broth into a transparent solid gelatin, chop it and mix it in it, and steam it to turn it into soup. A good xiaolongtou is as thin as paper, and it is not broken when you lift it around. Carefully bring it up, put it in a vinegar bowl, and suck it on it, and the delicious soup will enter the stomach.

But don't rush, or you'll get hot, and then enjoy the contents slowly.

Make the bun a little smaller and put it in a small steamer to steam it.

Xiaolongbao must be eaten with filling, and you don't have to get up early to buy it outside.

Ingredients: 300g of high-quality ground pork belly, about 200g of skin jelly, appropriate amount of monosodium glutamate, appropriate amount of salt, appropriate amount of pepper, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of soy sauce (paste), appropriate amount of sesame oil, about 100g of water, 210g of xiaolongbao dough.

Method: 1About 200g of skin jelly, skin jelly is made of pork skin and chicken bones plus green onion and ginger, boiled slowly for about 3 hours with water over low heat, and left to cool and freeze. After freezing, minced or chopped for later use.

2.Xiaolongbao dough is about 210g, xiaolongbao dough is made of all-purpose flour, cold water, 2:1 ratio of oil, sugar, egg white, salty water, a little each, knead evenly and wake up for about 30 minutes.

3.300g of high-quality ground pork belly, an appropriate amount of seasonings, beat vigorously, add about 200g of skin jelly, mix well, and refrigerate for later use.

4.The dough is about 210g, and after it is sobered, it is formed into a small dough (about 7g per grain), and it is flattened with a stick (medium thickness and thin edge).

5.Wrap in an appropriate amount of minced meat, put it in the basket and steam it for about 4 minutes (lift the lid to see that the bun is bulging and cooked).

Xiaolongbao must be eaten with filling, and you don't have to get up early to buy it outside.

When I was pregnant in 17 years, I lived in my aunt's house, and my aunt is also the kind of woman who is more able to live. What I did for me was the beef filling, the beef filling was slightly put in the onion, the tone was a little thin, she said that there was juice in it and it would be delicious, the noodles were very soft, the kind of self-steamed was not steamed in the steamer but steamed in our ordinary household pot, she said that the steamed xiaolongbao was mainly stuffed, and the beef and onions were added together with those seasonings that we commonly use, don't put any flavor or the like outside, so that it is healthy to eat!

Well, it is true that the production process of xiaolongbao should not be very difficult, because the production method of xiaolongbao, he and dumplings are made in a lot of ways, and it takes a lot of flour to make the bun skin, and then like making dumplings, adjust the condiments and make the whole package.

The making of xiao long bao is actually similar to dumplings, steamed buns and other pasta. The first thing is to prepare the dough. The dough is oiled, flour is mixed and then kneaded.

Then there is the thread, which is made according to individual tastes. Then wrap the thread inside the skin. Put it in the pot and steam it.

Prepare the minced meat and add the seasoning to make the meatballs. As for whether it's lean or fat, you decide.

Put the flour in a basin and pour hot water, knead the dough evenly, and then knead the dough into long strips.

Cut the long strip of dough into small round pieces, roll it out into a dough sheet, and then put the meatballs in and knead them into xiao long bao.

Finally, put it in the steamer and steam it for 10 minutes.

To make xiaolongbaozi, you need an electric steamer, the bun filling is set according to each person's taste, I like to make pork filling, the supermarket processes two catties of pork belly, weighs one and a half catties of pickled cabbage, three green onions. The rice noodle shop buys more than 2 catties of flour with baking powder.

Warm water in winter and cold water in summer. Leave for three hours to start fattening. The steamed buns are ready to be steamed in an electric steamer for 25 minutes.

The dough should not be too hard, if the filling is lean, it will look dry, and it is best to add some lard.

The buns made by yourself, the material ** rest assured. I do it a lot. Of course, there are some details to be mastered by yourself.

There are a lot of medicines in the production of xiao long bao, in fact, you should ask one of them, how to do it, if you don't know at all, then a single text will not solve the problem... Xiaolongbao is divided into skin blanks, fillings, and skin jelly. The simplest of the blanks is flour and cold water2:

1. Knead the dough, in order to taste better, you can add sugar, oil and other raw materials. The stuffing is to choose the raw materials well, use the pig's front sandwich meat, find a good recipe, feed according to the recipe, and pay attention to the key points of the filling. The skin jelly is to boil the pork skin, and there are also those that are boiled with claws, and they are boiled for a long time.

First of all, we should first add water and yeast to this flour, adjust it in a certain proportion, and then put it in the kitchen machine and stir it evenly, and then make some meat filling, 20 grams each, and then put this meat filling in after pulling it open, and then ferment it.

I used to make xiao long bao, and the method of making xiao long bao is similar to making dumplings, you need to use special flour to make the wrapper, and then just like making dumplings, you can mix the filling and wrap it directly. But pay attention to steaming, and pay special attention to the heat, which is very important.

The production method of xiaolongbao is not difficult, I will share it with you today, I believe you can easily make xiaolongbao at home.

1. To "wake up" the flour first, you need to add 50 grams of Angel.

2. Prepare the pork belly, then chop it, add ginger, green onions, and soy sauce and mix well.

3. As long as you master some skills when making xiaolongbao (the meat must be particularly heavy, the biggest feature of xiaolongbao is that the skin is thin and the meat is more, so that it will taste more delicious).

4. After wrapping the xiaolongbao, put it in a small steamer, and then steam it in a pot of boiling water for about 15 minutes before eating.

The dough of xiaolongbao can be made of steamed buns, and animal fat will be added to the filling, so that the fat is solidified because the temperature is relatively low, and the fat melts after steaming, and the xiaolongbao will have a lot of soup, so it tastes very delicious.