How did the soup in the soup filling bag get in?

Strictly speaking, the soup in the soup filling bag is not poured in, but wrapped with stuffing when filling. Because of its exquisite appearance, delicious taste and light nutrition, soup dumplings are delicious all over the country. Kaifeng soup dumplings, Jiangsu Jingjiang soup packets and Nanjing soup packets are well-known, and the stuffing of each soup packet is made by the method of solidifying soup. Only in this way can the steamed stuffed bun soup be cold, fat and not greasy.

If you want to make buns in Tang Shunli, the best way is to make the soup solid first. Specifically, it is actually that frozen skin or meat absorbs enough water first, and then it can be melted and infiltrated after high-temperature steaming. Before steaming, these are integrated with the stuffing, which is convenient to make and has the best effect. It can also keep the skin of the steamed stuffed bun tough, and it won't soak in the soup when it is green, which makes the soup clear and refreshing, and at the same time increases the interest of the soup-filling bag.

The first method of making soup

Soup is made of jelly. Generally, the pigskin is cleaned and boiled in a pot for a few minutes. Scrape off the excess oil after taking it out and put it in water. Boil with onion ginger, aniseed, fennel, fragrant leaves and pepper until gelatinous. Then take out the skin and filter out the impurities, leaving the soup containing collagen. When it is completely cooled, it becomes jelly. Dice the jelly and put it into the meat stuffing, mix well and package.

The second method of soup making

Add the water soaked in onion and ginger directly into the meat and add it several times. After adding it once, stir it vigorously in one direction, and the spice water will be completely integrated into the meat stuffing. The hard fat of meat stuffing will become soft fat after absorbing water, and it still retains strong adhesion. Therefore, the soup won't seep out in a short time, but after high temperature, protein shrinks and the fat melts, so the water naturally stays out.

Proper eating steps of soup packets

It is best to eat soup dumplings when they are just out of the pot, because the soup is the most at this time and will be absorbed by the skin and stuffing after a while. The soup dumplings eaten while hot contain hot air at high temperature, which may burn your mouth, so educated people learn to poke a hole in the buns first and let the soup stay in the small dish. Eat steamed stuffed buns in one bite, of course, eat more big ones, and then drink the soup in the dish. Or gently bite off a piece of steamed stuffed bun skin and leak a small mouth. After the internal heat is properly dispersed, the soup will not be smoked to the point of mouth. You can suck the soup out first and then eat steamed buns.

Conclusion: Tang Bao has a long history and was popular in the Northern Song Dynasty. It can be seen that it was invented earlier, and it is still the most traditional practice. It can be regarded as a traditional food that has been passed down for at least nearly a thousand years. Today, delicious dumplings are not inferior at all, and they are still the signature of many restaurants.