Chinese Food
A small soup bag full of soup
(106320 views)
Since I tasted the dumplings in Shanghai n years ago, I fell in love with this kind of dumplings with thin skin and lots of soup 80 These two days, I miss you very much. I made some strategies in my spare time. I consulted some recipes, bought some ingredients and started to do it. The first time I did it was OK. So I shared the recorded process with you. I hope it can help you who also want to make soup bags
Cooking ingredients
Cooking Steps
Step1:Frozen meat - add water to the pot. Put in the skin, pig's feet and chicken. Boil. Skim the foa
Step2:Pour in the pressure cooker. Add water but not over the ingredients. Add onion, ginger, garlic, pepper, star anise and various seasonings to stew for one hour. After stewing until soft, cut the meat skin and meat into small pieces. Stew for another hour after returning to the cooker
Step3:The cooked broth is sifted. When it is cooled in the refrigerator, it will turn into meat jelly. If you don't like the greasy taste, you can skim half of the fat on the top of the meat jelly. Then cut the meat jelly into pieces for use
Step4:Soup prepuce making - mix flour and Chengfen with salt. Then divide them into two parts. One part is heated water and dough. The other part is cooled water to make dough. After 10 minutes, add oil and mix the two dough together. Knead them into smooth dough. Cover with clean and wet cloth. Wake up for 1 hour at room temperature
Step5:Mince making - mince can be used freely. What I make is shiitake pig mince. Stir the minced meat with seasoning. Add mushrooms and minced meat and mix well. The proportion of minced meat and minced meat is 1-
Step6:After the front steps are completed, you can roll out the skin and start wrapping. The skin must be rolled out thinner than the usual dumpling skin ~ put a carrot slice under the wrapped dumpling. The bottom of the dumpling will not be stuck on the steamer ~ then put into the pot. Steam for 8 minutes in medium and high heat
Step7:There is a lot of soup in the skin
Step8:Bonappétit。
Cooking tips:1. The skin of the soup bag should be thin and transparent. I made it a little thick. I have found several different ways to make soup wrappers. One is to replace the medium gluten flour and flour we usually use with Chengfen, i.e. small flour starch. The other is to take half of the flour and use hot water and flour to make a hot dough and then mix it with the other half of the ordinary dough. It seems that both methods are reasonable. Without much experience, I combined the two methods together, that is, the appearance in the above recipe. The result is the effect in my photo. It is not special transparent and thin. It is estimated that the dough is not smooth and strong enough. The reason is that the dough is not thin enough. 2. Adding a little oil and salt to the dough is said to increase the extensibility and permeability of the dough. 3. The dough should be rolled out Thin side, thick middle. It's not easy to break the bottom. 4. If you have a better way to make skin, I hope you can communicate with each other. (˘) 5. When cooking meat skin soup, add chicken to make soup
