Shanghai xiaolongbao(shang hai xiao long bao )

Shanghai xiaolongbao

Introduction:

"Xiaolongbao is one of the few classic snacks in Shanghai, characterized by thin skin, lots of stuffing and delicious taste. No matter it is a high-end hotel or snack bar, breakfast shop can see its shadow. The most famous is Xiaolong Bao in the Nanxiang steamed buns in Town God's Temple. Friends who have visited here should have the impression that there are always long queue beside the nine bend bridge, waiting for one or two hours. Shanghai Nanxiang xiaolongbao has a history of more than 100 years. Nanxiang xiaolongbao's stuffing is made of sandwich leg meat, without onion and garlic, and only sprinkled with a little ginger, frozen meat, salt, soy sauce, sugar and water. The skin of xiaolongbao is made of unfermented refined flour. Steamed buns are small and delicate, like pagodas, translucent, crystal clear and yellow. A bite of a packet of soup makes the mouth full of fluid and tastes delicious. If you eat with ginger, vinegar, with a bowl of egg soup, the taste is better. Nanxiang xiaolongbao is a famous traditional place in Nanxiang Town, a suburb of Shanghai. Because of its small shape, thin skin and translucent shape, it is steamed in a special bamboo cage, so it is called "xiaolongbao". Last time, I got some meat skin and saved it to make a soup filling cage. It should be said that it was twice. The juice was too thick for the first time. After biting it open, I didn't feel like "biting a package of soup". I was unwilling to do it for the second time. Ha ha, as for the result, look at the picture! "

Production steps:

Step 1: wash the pigskin, add water and bring to a boil.

Step 2: cook for about 5 minutes.

Step 3: take out and drain the water, remove the wool with a clip, and remove the white fat with a knife.

Step 4: cut into filaments.

Step 5: add ginger and wine in the pressure cooker for 20 minutes.

Step 6: pick out the ginger and onion.

Step 7: after cooling, pour the soup into the cooking machine.

Step 8: refine.

Step 9: pour into the soup pot.

Step 10: mix salt and pepper.

Step 11: bring the fire to a boil and skim the foam.

Step 12: add onion knot and simmer for half an hour.

Step 13: pour it into the container and put it in the refrigerator after cooling.

Step 14: cut green onion and ginger into small pieces, add proper amount of water into the feeder.

Step 15: stir.

Step 16: get onion and ginger juice.

Step 17: mix minced meat with onion and ginger juice, salt, soy sauce, cooking wine and pepper.

Step 18: stir in one direction.

Step 19: take out the frozen skin, chop it up, add it into the minced meat and mix well.

Step 20: roll the thin edge of the dumpling skin and pack in the right amount of stuffing.

Step 21: fold and knead with thumb and index finger (it is said that more than 14 channels are preferred).

Step 22: boil water and steam for 5 minutes.

Materials required:

Sandwich leg: 1 piece

Dumpling skin: 1 jin

Skin: 1 jin

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Sugar: right amount

Soy sauce: moderate

Pepper: right amount

Starch: right amount

Vinegar: right amount

Note: Meditation tips: 1, the secret of juicy is that the jelly soup should be more, not too thick. 2. Roll the edge of the dumpling skin thin with a rolling pin before wrapping. 3. Keep the boiling water on high heat when steaming the steamed buns. The steaming time should not be too long.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Shang Hai Xiao Long Bao