How to make steamed buns is more delicious?

Xiaolongbao, also called Xiaolongbao in Jiangsu, Zhejiang and Shanghai, originated in kaifeng soup dumplings in the Northern Song Dynasty, and was introduced to Jiangnan in the Southern Song Dynasty, where it developed and formed a variety of fillings and flavors, becoming a traditional snack in Jiangnan. A cage 10 steamed bread, each with thin skin and many fillings, one for each bite. Steamed buns are more popular than big steamed buns.

Making steamed stuffed buns ① making jelly,

Adding jelly to meat stuffing is the key to steamed stuffed bun soup. Although making jelly is the most time-consuming process, buns without jelly have no soul. Wash the fresh pigskin, blanch it in boiling water for 5 minutes, take it out and let it cool, scrape off the excess fat inside and the pig hair and impurities left on the surface with a knife, rinse it off, cut the pigskin into shreds, add a proper amount of water to the pot, add cooking wine and two or three slices of ginger, simmer it with low fire for 65,438+0 hours after the fire boils, filter off pigskin residue and ginger slices, and pour in soup.

(2) making stuffing,

Peel and wash the ginger, cut the onion into sections, put it in a blender, add appropriate amount of water, and make juice. Filter the residue of onion and ginger with a strainer, and decant the soup for later use. Selecting fresh pork leg meat with fat and thin, washing and draining, slicing, dicing and chopping into minced meat, putting into a basin, adding cooking wine, sugar, salt and pepper, uniformly stirring with chopsticks, pouring in onion and ginger juice, continuously stirring until thick, dropping a few drops of sesame oil and uniformly stirring;

(3) kneading dough and making skin,

Snow pollen and flour are selected, and the steamed bread is as thin as paper and crystal clear. Pour the snow pollen into the basin, slowly pour it in with warm water at 30℃, stir it with chopsticks in time to make it flocculent, rub it repeatedly by hand until the dough is smooth and not sticky, cover it with plastic wrap, simmer for 10 minute, take it out after simmering, sprinkle a layer of dry powder on the chopping board, and mix the dough.

(4) Stuffing: Take out the jelly in the refrigerator, buckle it upside down on the chopping board, cut it into small pieces, take a piece of dough, spread it out on the palm of your hand, put the meat stuffing in the middle of the dough with chopsticks, put a piece of jelly in it and slightly compact it. Pinch the edge of the dough with your thumb and forefinger respectively, with the thumb and forefinger of one hand facing outward and the thumb and forefinger of the other hand facing inward, and press out a wrinkle along the edge of the dough.

(5) cooking,

Spread a piece of gauze soaked in hot water on the small steamer, and place steamed bread evenly according to the size of the steamer, paying attention to leaving a gap so that each steamed bread can be heated evenly. Fill the steamer with water and bring to a boil. Put it in a small steamer and steam for 5 minutes.