Chinese Food
A mouthful of soup is full
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Xiaolongtangbao is brother pfeige's favorite. Every time we do this, we always get up early. Now we roll it out and steam it to eat. The soup is full. We pick it up. We take a bite. First we suck the delicious soup. Then we chew the thin skin and the stuffing carefully. Then we relax. We sacrifice our viscera. We drink a cup of tea and eat some fruit comfortably. Then we go to school and go to work. This is our little life. Good intentions in the morning Satisfied enough. It's good to catch up with the spirit of the day.
Cooking ingredients
Cooking Steps
Step1:Soup crust - flour + hot water above 90 degrees + cold water.
Step2:First pour the hot water into the flour. Stir with chopsticks. Then add cold water. Knead the flour and the dough on the chopping board.
Step3:Knead the dough until smooth.
Step4:Roll it into the container and cover it with plastic film. Wake up for more than half an hour. (knead your face the night before and wake up in the refrigerator
Step5:Take out the mixed meat. Cut out a piece of jelly.
Step6:Cut the jelly into small cubes and mix in the meat stuffing. Dribble in the soy sauce.
Step7:Mixed meat. The night before, the stuffing was mixed and refrigerated in the refrigerator.
Step8:Take out the dough, rub it into a cylinder, and divide the dosage. It's about 10g.
Step9:A little dry powder on the dosage. Press flat.
Step10:Roll out the dough. It's thick in the middle and thin around.
Step11:Add the meat filling and fold it. It's about 1213 folds.
Step12:Put the wrapped small dumpling into the steamer lined with oil paper. After boiling the steamer, steam the steamer for 78 minutes.
Step13:Take a bite while it's ho
Step14:Four streams of juic
Cooking tips:The ratio of meat filling is still the same as that of shepherd's purse dumpling. C is used here. 260g of minced pork, 5g of salt, 7g of ginger, 10g of sugar, 10g of water, 60ml. This time, only half of it is used. It's about the essential part of the jelly. The soup is formed by the heat. It's not hard to operate. In this brief, wash the pigskin and boil it for 67 minutes. Remove the white fat. Remove the fur from the pigskin. Wash it with water and cut it into small strips. Add 34 times of water. Several pieces of ginger and some yellow wine. Boil it in high heat. Boil it in low heat for 5060 minutes until the soup is thick. Filter it and pour it into the container. Cool it in the air. Refrigerate or freeze it. Prepare the meat and dough one night in advance. It can save the next morning's time. Don't delay sleeping. Ha ha. There are skills in making delicious dishes.
