As the saying goes, the deliciousness of steamed buns does not depend on the pleats, but also on how you make them. For example, whether you are making dead-noodle steamed buns or steamed buns, steamed buns should be soft-skinned and delicious. As for how to make delicious steamed buns at home, don’t worry. The editor will first introduce the recipe and method of the dead-noodle steamed buns. They have thin skin, large fillings and thick soup. I hope it will be helpful to everyone.
Xiaolongbao made of raw noodles will become hard when cooled. This may be caused by using cold water to make the noodles, because when making steamed buns, you usually need to blanch the noodles with hot water and then use hot water to make them. Make noodles so that even if the steamed buns are cold, the skin will not become hard, and some people prefer to eat Xiao Long Bao made of dead noodles, because the skin of dead noodles Xiao Long Bao is usually very thin and filled with a lot of fillings, and The soup made from the dead noodle dumplings is very thick. Therefore, people who usually like to eat steamed buns with dead noodles are best to eat them now instead of saving them for next meal. If you leave them for your next meal, they will become tough and taste worse.
When all the materials are ready, we start kneading the dough. What we're going to do is make some chopped green onion and ginger water first. Cut the ginger, scallions, and ginger into minced pieces, add them to the water, mix well, and then soak them for about half an hour. At the same time, add hot water to the flour several times, knead it into a smooth dough, and then let it sit for 20 minutes. At that time, we can filter out the prepared onion and ginger water, add water to the minced onion and ginger, and then stir the prepared soy sauce and rice wine in one direction to make the minced meat thicker. Finally, put the crab meal and crab meat into the meat filling, add salt, white pepper and sesame oil and mix well. We also need to cut it into small pieces to make aspic.
As for how to roll out the dough, I don’t think there is any need to explain more. Here, we would like to remind everyone that before packaging, put the jelly into the filling and mix well. When steaming, we can also put carrot slices in the steamer to effectively prevent sticking. It only takes less than 10 minutes to steam over high heat. The dough will look very fluffy.
How about it? Do you know whether xiaolongbao is made with cold water or hot water?