Xiaolongbaozi uses those seasonings to instruct

There is also a north-south divide between the small cages. Represented by Wuxi xiaolongbao and Kaifeng soup dumplings respectively, where are you.

The seasonings of xiaolongbao stuffing include edible salt, cooking wine, green onion, thirteen spice powder, ginger, pepper, chicken essence, soy sauce, sesame oil, etc.

Taking fresh meat xiaolongbao as an example, the production method is as follows:

Ingredients: 300g flour, 200g lean meat, 4g yeast

Excipients: 40g shallots, 4g ginger powder, 5g thirteen spices, 25ml cooking wine, 15g sugar, 2g pepper, 30ml soy sauce, a little chicken essence, appropriate amount of sesame oil, 80ml of high-stuffy soup, appropriate amount of edible salt.

Steps. 1. Add 300 grams of flour, 10 grams of white sugar, and 160 ml of water to the container and knead the dough for fermentation.

Steps. 2. Chop the lean pork into meat filling, and wash the shallots with water.

Steps. 3. Add ginger powder, thirteen spices, sugar, pepper, cooking wine, chicken essence, soy sauce and edible salt to the meat filling and stir well.

Steps. 4. Add 80ml of stock and stir well.

Steps. 5. Add chopped green onion and sesame oil and stir well.

Steps. 6. Knead the dough into a small dough for later use.

Steps. 7. Flatten the small dough and wrap it into the filling and knead it into a small bun.

Steps. 8. Put the small buns in the steamer and steam them over high heat for 15 minutes.

Step Rent Sells. 9. Remove from the pot and put on a plate, and the production is completed.

Summary. Xiao Long Bao filling recipe.

Hello dear, add cooking wine and salt to the meat filling and marinate for 10 minutes, add 100 grams of water to chopped green onion and ginger and soak for about 10 minutes, stir the meat filling in one direction, slowly add green onion and ginger water until the meat filling absorbs enough water, stir evenly.

1. Raw materials for minced meat in xiaolongbao.

300 grams of pork, 1 shallot, 1 small piece of ginger, 1 teaspoon of cooking wine, 2 teaspoons of light soy sauce, 1 teaspoon of sugar, 5 grams of salt, 250 grams of water.

2. Preparation method of xiaolongbao meat filling.

1. Ground pork into minced meat or minced meat by hand, add cooking wine and salt and marinate for 10 minutes.

2. Add 100 grams of chopped green onion and minced ginger to soak in water for about 10 minutes to become green onion and ginger water.

3. Stir the meat filling in one direction and slowly add the green onion and ginger water until the meat filling absorbs enough water.

4. Stir well and finish.

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Xiao Long Bao filling recipe.

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Xiao Long Bao filling recipe.

Add cooking wine and salt to the meat filling and marinate for 10 minutes, add 100 grams of water to chopped green onion and ginger and soak for about 10 minutes, stir the meat filling in one direction, slowly add green onion and ginger water until the meat filling absorbs enough water, and stir evenly. 1. 300 grams of pork with xiaolongbao meat filling, 1 shallot, 1 small piece of ginger, 1 teaspoon of cooking wine, 2 teaspoons of light soy sauce, 1 teaspoon of sugar, 5 grams of salt, 250 grams of water.

2. Preparation method of xiaolongbao meat filling: 1. Ground the pork into minced meat or chop it into minced meat by hand, add cooking wine and salt and marinate for 10 minutes. 2. Add 100 grams of chopped green onion and minced ginger to soak in water for about 10 minutes to become green onion and ginger water. 3. Stir the meat filling in one direction and slowly add the green onion and ginger water until the meat filling absorbs enough water.

4. Stir well and finish. I hope it can help you, if my answer is helpful to you, please give a like (rate in the lower left corner), look forward to your like, your efforts are very important to me, and your support is also the driving force for my progress. Finally, I wish you good health and a good mood!

Do you put soy sauce. Hello dear, according to personal taste, this trip is good, you can put it or not, I hope it can help you, if my answer is helpful to you, please also give a thumbs up (in the lower left corner of the chop line evaluation), the stool looks forward to your like, your efforts are very important to me, and your support is also the driving force for my progress. Finally, I wish you good health and a good mood!

Summary. 1. Main raw materials: 500 grams of flour, 50 grams of flour, 50 grams of flour, appropriate amount of alkaline water, Filling: 250 grams of pork, 150 grams of pork skin jelly (see crab xiaolongbao for the method of freezing).

Ingredients: 8 grams of soy sauce, 6 grams of refined salt, 10 grams of cooking wine, 5 grams of monosodium glutamate, 2 grams of pepper, 2 grams of Sichuan pepper noodles, 4 grams of sugar, 15 grams of sesame oil, appropriate amount of green onion and minced ginger.

Production method: chop the pork into minced meat, put it in a basin and add soy sauce, refined salt, monosodium glutamate, pepper noodles, pepper noodles, ginger, cooking wine, sugar and stir evenly, add 70 grams of water to it several times, stir in one direction, and then cut the pork skin jelly into pieces with a knife and put it in the basin and stir evenly, and finally put in the minced green onion and sesame oil to mix evenly to become the filling;

Add 250 grams of flour to 50 grams of flour and fertilizer, mix it with warm water to make a dough with appropriate softness and hardness, and put it in an environment of 30 to ferment into a fermented dough; Mix 250 grams of flour with warm water to make a water-mixed dough; After the fermented dough is puffed up, mix it with alkaline water and knead it thoroughly, then mix the dough with water and knead it thoroughly, and ferment it for later use;

Roll the fermented dough into 25 grams of agent, roll it into a round crust, wrap it in the filling of grams, knead it into a round bun with 16-21 pleats, and put it into a small one.

Xiao Long Bao filling recipe.

1. Main raw materials: 500 grams of flour 500 grams of flour fertilizer Appropriate amount of alkaline water Filling: 250 grams of pork skin jelly 150 grams (see the method of freezing and adding crab xiaolongbao) Spice accessories:

Soy sauce 8 grams Refined salt 6 grams Cooking wine 10 grams Monosodium glutamate 5 grams Pepper powder 2 grams Sichuan pepper noodles 2 grams Sugar 4 grams Sesame oil 15 grams Green onion and minced ginger are made in an appropriate amount: Chop the pork into minced meat, put it in a basin and add soy sauce, refined salt, monosodium glutamate, pepper noodles, pepper noodles, ginger, cooking wine, sugar, add 70 grams of water to it several times, stir in one direction, and then cut the pork skin jelly into pieces with a knife and put it into the attack basin and stir evenly, and finally put in minced green onion and sesame oil to mix evenly to become a stuffing heartAdd 250 grams of flour to 50 grams of flour and fertilizer, mix it with warm water to make a dough with appropriate softness and hardness, and put it in an environment of 30 to ferment into a fermented dough; Mix 250 grams of flour with warm water to make a water-mixed dough; After the fermented dough is puffed up, mix it with alkaline water and knead it thoroughly, then mix the dough with water and knead it thoroughly, and ferment it for later use; Roll the fermented dough into 25 grams of agent, roll it into a round crust, wrap it in the filling of grams, knead it into a round bun with 16-21 pleats, and put it into a small one.

Steam in the cage for 7-8 minutes and cook.

Method: 1. Stuffing. When filling, do not put hot water, use cold water in summer, warm water in winter, first drop or beat the meat filling sticky (so that the draft is easy), and then add water in batches, pay attention, add water less and many times, and wait until the last time the water is completely into the meat filling to add water, and it is not suitable to fall to a certain extent, and it is necessary to whip in one direction.

2. The method under the seasoning, first put other seasonings, including, salt, sugar, green onion and ginger water (used to use minced ginger, now the banquet generally uses ginger juice), etc., the salt should be a little later, and the sesame oil is finally mixed separately after beating, and the proportion of seasoning is inconvenient to talk about here.

3. Noodles. And noodles should be the most technical in the bun, the most difficult to master, to divide the dry and wet, the temperature of the water, here, on the general situation, and noodles, generally do not add any additives, in summer you can put salt appropriately, but not excessive, excessive dough stiff, do not put alkali, otherwise it will affect the color of the dough. Specific and noodles, to knead more, more fall, more (that is, wake up a wake), according to the legend handed down, the noodles to fall three times, three times, through three soft and three hard can be used.

5. Steaming. The time should not be too long, generally 5 minutes, to the fire, the steam should be sufficient, and there is no lack of fire in the middle.

6. Forming requirements. High-quality xiaolongbaozi, to the skin color white, the number of folds is uniform, generally more than 18 20 folds, the skin is faty luster, lift the bottom can not be lifted, in the case of light, you can see the internal stratification of the bun, 1 air, 2 soup, 3 meat filling, the meat filling is steamed into light pink, the taste: rubber bands, no teeth, fresh soup, meat filling to be elastic, not tired.

Ingredients: 300g pork belly

Seasoning: Appropriate amount of salt, appropriate amount of blending oil, appropriate amount of leek, appropriate amount of sesame oilStep 1: Wash the meat and cut it into pieces.

Step 2: Cut into small pieces and puree the meat.

Step 3: Shred the ginger and chop it together in the meat.

Step 4: Wash the leeks and cut them into sections.

Step 5: Put the chopped meat, leeks, and other seasonings together, stir evenly, and the filling is ready.

Step 6: Add water to wheat flour and noodles, and let stand for about 2 hours.

Step 7: Cut into small pieces and roll out into a thin skin.

Step 8: Put the stuffing on and twist it into xiao long bao.

Step 9: Steam for 30 minutes.

Xiaolong Baozi Filling Recipe and Method:

Ingredients: 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, appropriate amount of peanut oil, 5 grams of sugar, half a bowl of broth, 2 grams of salt.

1. 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.

2. Add a small amount of stock in batches.

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

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

5. Finished filling.

Filling: 250 grams of minced pork, 2 green onions, 3-4 slices of ginger, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of salad oil, 2 teaspoons of salt, appropriate amount of five-spice powder, appropriate amount of chicken essence, appropriate amount of white pepper powder.

Dough: 280 grams of plain flour, 150 grams of warm water, 3 grams of yeast powder, 3 grams of baking powder.

Procedure] First of all, mix the noodles, pour the yeast powder into the water, stir evenly and place for a while.

Pour the yeast water into the flour little by little, stir it into a flocculent shape with chopsticks, and then mix it into a dough. Cover the dough with a lid or plastic wrap and rise until twice the size.

Taking advantage of the dough fermentation, we will make the filling, first of all, to prepare the ingredients and seasonings.

Finely chop the green onion and ginger separately and set aside on a plate.

Cut the meat into small pieces, chop it into minced meat with a knife, if you find it troublesome, you can use a meat grinder to grind the meat, or you can buy ready-made meat filling, but it is not as good as hand-chopped meat filling.

Put the minced meat in a bowl, add cooking wine, light soy sauce, dark soy sauce and oyster sauce, then add green onion and minced ginger in turn, and stir well.

After stirring, add salt, five-spice powder, white pepper, salad oil, chicken essence, and stir well.

After the dough is ready, remove the kneading dough and vent it.

Cut into equal-sized pieces and roll out the dough with a rolling pin.

Take an appropriate amount of minced meat and put it on the dough, and wrap it by kneading the folds counterclockwise.

The wrapped buns are placed in the steamer, and the bottom of the steamer is best covered with steamer cloth or steamer paper to prevent the buns from sticking.

There is no need to proofing again, add water to the pot, turn on medium-high heat, and steam in a pot with cold water for 15 minutes.

After steaming, you can eat it, be careful that it is very hot.

The fragrant and tender minced meat, full of gravy, and the xiaolongbao are really delicious, and you can mix a little dipping sauce by yourself, such as balsamic vinegar, chili oil or minced garlic, which is many times better than what is sold outside.

Xiaolong buns. First, the face:

There are two ways to make dough.

1.Use flour to make noodles (usually called large alkali noodles).

Soak the flour fertilizer with water first, then pour the noodles into it and mix evenly, let it rise for 8 hours to wait for the noodles to start is 1 times the original, and then there is no sour taste on the alkali noodles, and there is a slight alkaline taste.

Wake up for another half an hour, you can put some vinegar in the pot when steaming, so as not to have flowers on the steamed bun skin, be sure to put the buns in with cold water and then turn on the electricity.

2.Dough is made with filial piety (usually a quick dough method).

A Ingredients: 500 grams of flour, 3 grams of dry yeast, 5 grams of baking powder, 1 tael of soybean oil, warm water (250 grams - 300 grams) according to the draft of flour, 20 grams of sugar.

Method:1Pour the flour onto a cutting board, add the dry yeast, baking powder, sugar and mix well. Dig the pit.

2.Add warm water to the pit and add soybean oil. Mix and knead into a dough to wake up slightly. About 1 hour or so.

3.After the noodles are awakened, make the buns you want to make, slow heads, and flower rolls.

4.Put the finished green blank in the drawer. Put cold water in a pot. Steam in a plug-in for 13 minutes is OK. (If the steamed bun is about 30 minutes - 40 minutes, if the steamed flower roll is steamed for 17 minutes).

2. Make steamed bun filling.

1. Meat bun filling.

Buy a pound of minced pork (lamb. Beef) a green onion, a piece of ginger, cut the green onion and ginger into minced pieces and put the meat filling together, pour in soy sauce, sesame oil, vegetable oil, salt, monosodium glutamate (chicken essence) and stir well to become the bun filling.

2. Three fresh bun filling.

Ingredients: 70 grams of flour (two small bowls), 30 grams of pork (small half bowl), 5-6 fresh shrimp (chopped into puree), half of an egg scrambled, an appropriate amount of cabbage heart (2 taels), a mushroom (chopped), an appropriate amount of green onion, ginger, salt, sesame oil, spontaneous noodles are ready for use an hour ago, and a small amount of cooking wine.

Method: Add one-third of the cup of water to the green onion, ginger and shiitake mushrooms), mix the cooking wine with shrimp meat and minced meat, add salt, then mix well, add scrambled eggs, chop the cabbage hearts and put them together, stir evenly without adding soy sauce, and make bun filling. Steam the buns for 15-20 minutes.