Steamed buns in soup(guan tang xiao long bao )

Steamed buns in soup

Introduction:

"The guantangbao in Kaifeng, Henan Province, is very famous, especially the guantangbao on the first floor. The shop is often overcrowded and hard to find. Although people have secret formula, but the general method is almost the same, but there are differences in ingredients. I can't make it at home like the first floor, but according to my cooking experience, the prepared stuffing tastes very good, and a bite of it is also a burst of soup. It's the same. It's delicious. "

Production steps:

Step 1: cook the jelly first, remove the part with more skin, and only take the part without skin

Step 2: rub the ginger and set aside the juice

Step 3: add salt, sugar, five spice powder, yellow rice wine and soy sauce to the meat filling and stir well

Step 4: pour in the ginger juice

Step 5: stir until the ginger juice is fully absorbed

Step 6: dice the jelly and pour it into the meat,

Step 7: mix well

Step 8: chopped scallion, it is the right amount of sesame oil mixed evenly, so that you can lock the moisture of scallion, taste better

Step 9: pour in the green onion

Step 10: stir well.

Step 11: add water to flour and dough, cover with wet drawer cloth for half an hour, and roll into thin skin

Step 12: pack in the filling

Step 13: wrap it all

Step 14: boil water and steam for 8 minutes.

Step 15: the steamed dumplings are filled with soup, so the meat is very tender.

Materials required:

Pork stuffing: 500g

Jelly: 150g

Flour: 300g

Water: 180g

Ginger juice: 30g

Scallion: 150g

Soy sauce: 5g

Yellow rice wine: 20g

Five spice powder: 2G

Sugar: 2G

Salt: 8g

Sesame oil: appropriate amount

Note: the onion should be put last when filling, and do not over stir, otherwise there will be stinky onion flavor.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Guan Tang Xiao Long Bao