Wuxi xiaolongbao for the first time

Wuxi xiaolongbao for the first time

Introduction:

"I haven't had the chance to eat Wuxi xiaolongbao at home for more than a year. I've been thinking about it all the time. I'm full of fresh and sweet juices, gluten dough, and memories... That day when I was idle at home, I rushed to the neighborhood center, bought some food and went home. I decided to try it myself. "

Production steps:

Step 1: add salt, monosodium glutamate, sugar, soy sauce, ginger, onion juice to pork stuffing, stir well and set aside. The most important thing to make steamed buns is soup, which needs pig skin jelly! Pour out the pig skin jelly and cut it into small pieces. Put it into the meat stuffing and stir well.

Step 2: mix the self-made powder with warm water until the surface is smooth and the dough is round. Cover the fresh-keeping bag and seal it airtight. After 15-20 minutes, the dough is obviously puffy, as if it is inflated. Knead the dough into long strips, cut it into small pieces with a knife, roll it into a thin round dough with thick edges in the middle, wrap it with meat stuffing in the middle, and pinch it to fold. Because it's the first time to do it, the experience of closing up needs to be improved*^__ ^*(hee hee

Step 3: pack two boxes and give them to the students to share.

Step 4: the rice cooker with matching steamer, spread gauze, according to the fast boiling water, put into the small cage bag (each small cage bag need to leave a space between, because the pig skin frozen steamed will thaw into soup, prevent adhesion leakage soup). Still in the fast boiling state, steam for 8-9 minutes.

Step 5: it's best to eat it hot, dip it in vinegar to make it more delicious_ ∩)O

Materials required:

Pork leg meat: moderate

Pigskin: right amount

Autogenous powder: 500g

Warm water: appropriate amount (30 ℃)

Salt: right amount

MSG: right amount

Soy sauce: moderate

Sugar: right amount

Shaoxing yellow rice wine: right amount

Ginger: right amount

Onion juice: appropriate amount

Note: Pigskin frozen method: pigskin to wash, put in water boiling, (can add appropriate amount of black pepper to fishy), turn low heat stew until pigskin crisp, about 30 minutes. Put the pigskin and the remaining soup in the pot into the cooking mixing container to crush, the action should be fast, because the pigskin gel is very good, it is very easy to freeze, especially in winter. Smash into a paste and put it into a plate. In winter, it can be put outdoors for about 10 minutes to form a transparent jelly. Refrigerate for 30 minutes in summer. The steaming drawer must be covered with gauze to prevent sticking to the pot and leaking soup.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: salty and fresh