Outing is the temptation of that mouthful of soup

Outing is the temptation of that mouthful of soup

Introduction:

"When it comes to Shanghai's special snacks, local people will surely count them with their fingers - East Shanghai old people's room cakes, wufangzhai snacks, pigeon egg balls, vegetarian buns, chicken juice fried buns, crab shell yolk, Nanxiang small cage buns, Sixi roast bran, Siji cake Group, sweet scented osmanthus glutinous rice congee, onion oil noodles, spiced beans, milk sugar, pear paste sugar, braised raw stir fried and so on Among the forest species, the most familiar one is Shanghai xiaolongbao. Shanghai xiaolongbao belongs to Nanxiang xiaolongbao. It has a history of more than 100 years. The original founder was Huang Mingxian, the owner of the day Hua Xuan dim sum shop, and later his son opened a branch in the Old City God Temple of Yu Garden. Today's Yu Garden is one of the most important tourist attractions in Shanghai. It attracts countless tourists with its traditional historical and cultural atmosphere. Nanxiang Xiaolong attracts many innumerable diners with its unique delicacy. So some people say with pleasure, to Shanghai, they must visit Yu Garden, and Yu Garden will have to taste Nanxiang Xiaolong. Today's soup dumpling is not very good to define whether it is Shanghai soup dumpling or Hubei soup dumpling, because it is totally the practice of Shanghai xiaolongbao. The only difference is that there is no sugar and sesame in the meat stuffing, but it is not the practice of Hubei, because there is no onion, garlic and pepper water in the stuffing. Generally speaking, it is more inclined to Shanghai. Let's call it Shanghai xiaolongbao for the time being. As for the quality of the dumpling, it is better If it's authentic or not, don't worry about it. As long as my friends in Shanghai don't shoot me. "

Production steps:

Step 1: clean the pigskin and cut it into small pieces.

Step 2: clean the front and back sides of the pigskin with a knife edge.

Step 3: pour water into the soup pot, boil and add pig skin.

Step 4: remove and filter the pigskin until it is rolled.

Step 5: dice.

Step 6: refill a pot of water, bring to a boil and add the diced skin.

Step 7: add cooking wine and salt, stir well.

Step 8: cover and simmer for 2 hours (or pressure cooker for 25 minutes).

Step 9: filter out the diced meat from the cooked skin soup (because I like pure jelly, so filter out the meat residue. If you don't mind, this step can be omitted).

Step 10: pour into the container with cover, cool and refrigerate for more than 2 hours.

Step 11: take out the frozen jelly and turn it upside down.

Step 12: cut into pieces.

Step 13: mix all the dough ingredients, knead into a smooth and even dough, cover with a wet cloth and measure for 20-30 minutes.

Step 14: add pork, eggs, cooking wine and a small amount of ginger slices into the cooking machine and beat them into meat paste.

Step 15: in a large bowl, mix the minced meat with the minced jelly, add soy sauce, salt and flour, and mix well.

Step 16: rub the dough into long strips, cut it into small pieces, and roll it into a thin round dough.

Step 17: pack the meat stuffing, fold and make a small bun.

Step 18: sweep the oil inside the steamer and put the steamed buns into the steamer evenly.

Step 19: after boiling, put on the steamer and steam for 5 minutes.

Step 20: shred ginger, add it into Zhenjiang vinegar, steam the soup bag, dip it in.

Materials required:

Pigskin: 100g

Pork front clip: 200g

Medium gluten flour: 250g

Water: moderate

Egg: 1

Cooking wine: moderate

Salt: right amount

Ginger: several slices

Jelly: 300g

Soy sauce: 10 grams

Raw powder: 10g

Note: Crystal skin, full soup, plus ginger vinegar, who can be more attractive than me!

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh