How to Make Xiao Long Bao and Ingredients

Practice 1:

1 Mince the lean meat and fat meat together, add seasonings and stir until gelatinous, and make small meatballs respectively.

2 Sift the flour into a large bowl, slowly add boiling water, quickly mix well into a soft dough, with a little flour to cool the hands

3 Roll the dough into long strips, and then cut into small round particles, crushed into a thin round flour skin, put the meatballs into the shape of a small dumpling.

4 Into the cage drawer steamed seven to eight minutes, mix well with the sauce together on the table, eat while hot.

Practice two:

1 basin with 325 grams of flour, 140 grams of hot water at 80 ℃ (warm water in summer) and snowflake noodles, pour into the torn leavening, alkaline water, kneaded until smooth and soft for the tight leavening.

2 Pork leg meat grated into the basin, add soy sauce, fine salt and mix well, grated jelly mixed into the meat, add sugar, monosodium glutamate, onion and ginger mixed into the filling.

3 The dough is rolled into long strips, picked into 40 equal-sized dosage, each pressed flat, rolled out with a rolling pin into a thin side of the middle of the thick round skin (diameter of about 5 cm), wrapped in 25 grams of filling, kneaded into a 15-20 folds of the package billet.

4 Take a small lattice steamer, put in 10 blanks, on a pot of boiling water on the high fire steam for about 5 minutes. Prepare rose vinegar and ginger for dipping.

Ingredients:

1 Lean meat (4 taels), fat meat (1 tael), flour (9 taels), boiling water (? cup), cabbage or sauerkraut leaves (a few slices).

2 Seasoning: salt and wine (? teaspoon each), soy sauce and cornstarch (two teaspoons each), grated ginger (one teaspoon), water (four tablespoons), sesame oil and pepper (a little each).

3 Dip: ginger (half tablespoon), vinegar (two tablespoons).

Expanded Information:

How to Eat:

Because of the large amount of soup in the xiaolongbao, it is important to be careful when eating them.

1 First, clip the xiao long bao into a small dish, being careful not to break the skin.

2 Take a small bite out of the side of the dumpling and let it cool slightly. (The soup is hot, so it's best not to eat it directly. Use chopsticks to hold it and then blow on the soup, but don't pour it into the small dish.)

3 The rumored eating method first drink soup, this concept is correct, the essence of xiaolongbao lies in the soup, to ensure that the xiaolongbao delicious not lose the method is to wait until the soup is slightly cooled after the soup into the mouth, so that the soup in the mouth completely wrapped in the xiaolongbao, sealing the delicious, no loss. Eating xiao long bao pay attention to the soup, do to the soup condensed into a transparent solid gelatin, chopped up and mixed in, the heat of the steam, all melted into the soup. （The skin of a good xiaolongbao is as thin as paper, and it will not break even if you lift it around.) Carefully raised, placed in a bowl of vinegar (according to their own needs), to the top of a suck, fresh soup into the belly. But you can't rush, or you'll burn it, and then enjoy it slowly.