Who will Lu'an Huoqiu snacks Xiaolongbao, is the inside is thick soup kind. The kind that comes with spicy soup. High points for guidance. The first 100, the church and then add 400.

Liu'an Huoqiu soup dumplings have a long history of culinary culture, it has advance like a lantern, put down like a chrysanthemum beautiful shape. Its materials are sophisticated, unique production, thin skin filling, filling soup flow oil, soft tender and fragrant, fat and not greasy, it is not only the shape of the beautiful, eating method is more elaborate, it has a gently lifting, slowly moving, first open the window, after the soup, a bite to eat, full of incense, aftertaste, known as the Middle Kingdom dietary excellence.

Raw materials: refined flour, fresh pork (meat selection, more pork hind legs, fat three lean seven is good, their own home to eat, hard rib can also be), fresh pork skin, eggs, Beijing onions, crab, ginger, sugar and so on.

Practice: 1, beat the filling. Stuffing, do not put hot water, cool water in summer, winter can be warm water, to first wrestle the meat or whipped sticky (so that draught is easy), and then add water, note that the water should be added less many times, until the last time to add the water completely into the meat filling before adding water, and, added to a certain extent is not suitable for wrestling on, to be stirred in a direction

2, seasoning under the method, first under the other seasonings, including, salt, sugar, onion and ginger water (previously used ginger, now pay attention to the banquet generally use ginger juice), salt to be a little later, sesame oil last in the beating after a good separate mix into the proportion of seasoning, it is not convenient to go into detail here

3, and noodles. And noodles should be the bun inside the most technical, the most difficult to master, to be divided into wet and dry noodles, the temperature of the water, here, on the general situation to explain, and noodles, generally do not add any additives, the summer time can be appropriate to put the salt, but not too much, too much of the crust stiffness, do not put the alkali, or back to affect the color of the crust. Specific and noodles, to more kneading, more wrestling, more zhu (that is, wake up a wake-up), in accordance with the saying passed down, the noodles should be plate wrestling three times, zhu three times, experience three soft three hard to be used.

4, package system. Xiao Long Bao's sensory effect, from this program, the requirements are more stringent, but also more standardized, nothing more need to say, you more practice on it.

5, steaming. Time should not be too long, generally 5 minutes can be, to big fire, steam should be enough, the middle does not owe fire.

6, molding requirements. High-quality steamed buns, to skin color white, folding number of uniform, generally 18-20 fold or more, skin into a fat-like luster, lifting the bottom does not fall off, to the light situation, you can see the internal layering of the buns, 1 air, 2 filling soup, 3 meat filling, meat filling steamed into a light pink, the texture: the skin tendons, not stained teeth, fresh soup, meat filling should be elastic, not fatigued