What are all the ingredients needed for the filling of Xiao Long Bao?

Ingredients?

Pork skin (skin jelly) 500g

Water (skin jelly) 1800g

Scallion (skin jelly) 50g

Ginger (skin jelly) 50g

White wine (skin jelly) 10g

Sandwich mince 500g

Scallion and ginger water 150g

Salt 8g

Sugar 12g

Pepper 1g

Monosodium glutamate (optional) 5g

Oyster sauce 10g

Chicken juice 3g

Sesame oil 13g

200g of jellied skin for every 500g of meat

Medium gluten free flour 500g

Water 240g

Skinned skin 10g each

Trap center (can be reduced) 20g

How to make Xiao Long Bao ?

First of all, clean the bought pork skin, which is very dirty when you first buy it. You need to clean it well.

Cleaned pork skin cold water in a pot, high heat until boiling, this step is to remove excess fat and blood in the skin.

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Place the blanched pork rinds in cold water and continue to clean them.

Remove the fat layer inside the pork rind with flat knife method, this step is very crucial, if you don't remove this layer of fat, it will cause the skin jelly to be too oily and it will be too greasy to eat.

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Cut the pork rinds with the fat layer removed into small, but not too small, pieces, add green onion, ginger and yellow wine, and bring to a boil in cold water. Bring to a boil over high heat and cook over low heat for an hour to an hour and a half. Cook until very thick, the green onion and ginger and pork skin fishing out, here we pig skin is not used, the first pig skin is more dirty, there is no clean hair on it, remove the pig skin can also make the jelly more white. If you do not want to fish out the friends, it is also possible to use, plus pork rinds fish out, crushed and then go to cook for a while, filtering can be.

Refrigerate the soup and it will become skin jelly.

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This time we can mix the meat filling, read my recipe friends know that the meat filling is still very critical, add a good seasoning, the water should be added in small increments, and stirred in one direction until the meat on the strength. Wrap it up and refrigerate it for about an hour.

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Now you can close the noodle, close the noodle can not be added too much water at a time, you need to add slowly, to prevent the water added too much, too wet.

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Here to teach you a way to add water, because each kind of flour draught degree of the problem, will lead to the dough of the soft hardness is not consistent, if it is hard, do not go directly to the pouring of water in the inside, but to take a small group of dough to dip in the water, in the addition of the dough, so that it can be better to control the amount of water dipped in each time, will not lead to too much water. This way, you can control the amount of water you dip into the dough at a time and not add too much water.

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Until you have a smooth dough.

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There are some female compatriots told me that kneading the dough is very tiring, I know it is very tiring ah, this is not a way out, here I teach the lesbian a labor-saving method, that is, to use a rolling pin to press the dough.

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Pressed into a long sheet

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Folded

Continued to roll out the pressure, which is more labor-saving, and can be rolled out into the right dough quickly. Cover with plastic wrap and let the dough rise for about 15 minutes. The dough will only stretch better if it is well risen.

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After waking up, we need to roll the strips under the agent, here a lot of friends told me that the rolling is not good, I'll tell you, I'm here with the picture is a wrong gesture, the five fingers can not be too tight together.

Rather, the five fingers are separated from the wrong, from the center like the side of the smooth push out. This way the strip is easily rolled out.

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Do you see this picture? My fingers, obviously thicker than the rest of the place, this time do not go in both hands to rub ah, in the rubbing, it will lead to still have a place thick and thin, this time one hand in the thick place to rub a few times, will be rolled into the same thickness of the strip is good.

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We this time to under the agent, under the agent you can also use a knife to cut, but I want to teach you a more traditional method, under the agent, I this picture is a wrong under the agent gesture.

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This is how it should be done, the agent should be leaning on the thumb, this is called leaning on the mountain, and the picture above without leaning on the mountain, it will make the agent come in a very messy way.

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Did you see the other hand? Eagle claw kung fu gesture ------ all say don't offend us pastry chef ah, hand kung fu is very powerful ----

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With this gesture to grab the agent, with a sudden force to the next dose, you can be able to lay out the agent very neatly have a cross-section of the agent.

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Place the dosage in an upright position. Lower the good dosage with plastic wrap ah, otherwise it will dry out immediately.

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See this step? We need to press where the cross section is facing up, don't turn the dosage sideways ah, so the pressed dosage is not round.

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Press the dosage with the place I pointed out in the picture, don't use the middle of your hand to press ah.

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Rolling out the dough, this is covered in my other recipes, so I won't ramble on.

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Cut the crust in small pieces and mix into the meat.

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Make sure to mix the jelly before wrapping.

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Mix it well and it's ready

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To put the stuffing, use my gesture, my fingers bulge up, it's able to stuff the meat in a greater extent.

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Packed small cage in a steamer basket, the water boiled in the pot on the steam ah, high heat for 7 minutes on the good.

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I'm here to launch a I just studied out, tofu fresh shrimp bamboo shoots ding Xiaolong, very tender and delicious. It's also very juicy without the jelly, see if you like it, I'm putting the recipe.

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