Kaifeng Xiaolongbao is one of the characteristic traditional snacks in Kaifeng, Henan, with a long history. Unique flavor. Kaifeng Xiaolong Baozi is exquisite in the selection of ingredients and meticulously made. It is made of lean meat from pig hind legs as stuffing, refined powder as skin, and steamed over high heat. Its characteristics are: beautiful appearance, small and exquisite, thin skin and rich fillings, the soup is oily, delicious, fragrant and sharp. It is also said to be "like a chrysanthemum when put down, like a lantern when lifted up". Basic introduction Chinese name: Kaifeng Xiaolongbao Main raw materials: refined powder, pork hind leg meat Whether it contains preservatives: No Suitable people: young people, the elderly Detailed introduction, raw materials, method, method 2, eating method, dish characteristics, creation People, Development, Nutritional Value, Detailed introduction Kaifeng Xiaolong Baozi has a long history. It was gradually transformed from the "Wanglou Cave Plum Blossom Baozi" which was "No. 1 in Tokyo" during the Northern Song Dynasty through generations of chefs. The color, aroma, taste and shape are good and unique. The specific preparation method is as follows: Raw materials: one pound of refined powder, one pound of pork hind shank, two and a half minced oil, one dollar each of MSG, Shaoxing wine, minced ginger, three dollars each of salt, eight dollars each of soy sauce, and eight cents white sugar. Method 1. Debone the meat, peel off the skin, remove tendons and cut it into strips, then grind it into minced meat using a machine; 2. Place the minced meat in a basin, add the seasonings, and stir vigorously in one direction to make it flavorful. . Then add about 7 to 8 taels of water one after another, stir vigorously, and finally add small grinding oil and stir to form a filling; 3. Put the noodles in a basin, use a little water first, cut the noodles into noodles, and mix until they are hard. Then dip the dough into water and knead it into a dough piece that is neither soft nor hard; 4. Place the mixed dough on the case and repeatedly knead, throw, and stack it until it is smooth and soft, and then roll it into fifty dough pieces. Use the ingredients, roll it into a skin with thin sides and thick middle, add stuffing and knead into small buns with 18 to 21 pleats; 5. Use large fire when steaming. Cooked in six to seven minutes. Method 2: Main ingredients: 300g flour, 140g warm water, 200g minced pork, 180g stock, appropriate amount of auxiliary ingredients: oil, salt, sugar, chicken essence, soy sauce, 1 egg

Steps

1. Add salt, oil, sugar, chicken essence, soy sauce and other seasonings to the minced meat.

2. Mix all ingredients evenly.

3. Prepare the soup stock.

4. Add appropriate amount of stock.

5. Mix the stock and minced meat evenly.

6. Add the broth several times.

7. Beat vigorously with your hands until the filling and stock are completely combined and the filling swells.

8. Pour 300 grams of flour into the basin, add one egg and 140 grams of warm water.

9. Stir into floc.

10. After repeating several times, until the dough is just wet and dry, cover it with a damp cloth and knead the dough.

11. After kneading the noodles for 10 minutes, continue kneading the noodles.

12. Repeat the process of kneading - kneading - kneading - kneading 3-4 times until the dough is very smooth and chewy.

13. Take a piece of battered dough, knead it into long strips, and cut it into pieces of suitable size.

14. Flatten and roll into discs.

15. Wrap in fillings.

16. After wrapping everything, let it sit for 5 minutes.

17. Boil cold water in an iron pot.

18. Put in the steamer and steam over high heat for 10 minutes. How to eat How to eat: Lift it gently, move it slowly, open the window first (bite the skin open and suck it gently), then drink the soup, and taste it carefully with the key of "a mouthful is stuffy and the mouth is full of fragrance". Serve with balsamic vinegar and garlic cloves. Xiaolongbaozi is eaten and steamed, and then served in a cage; its shape: "Pick up a strand of silk, put down a thin ball, the skin is like the heart of a chrysanthemum, and the filling is like rose petals." Featured dish: Steamed buns filled with soup are a traditional food in Kaifeng. It was already sold in the market in the Northern Song Dynasty and was called grout-filled steamed buns or soup-filled steamed buns. "Wanglou", one of the 72 main stores in Tokyo, sells "Sandong Plum Blossom Buns", which is known as "Tokyo's No. 1". After the Northern Song Dynasty, soup dumplings were handed down in Kaifeng. In the 1920s, celebrity chef Huang Jishan founded the "No. 1 Dim Sum Restaurant", specializing in soup dumplings. In the 1930s, he adapted to the market demand and innovated the way of making steamed buns. He used half-baked dough, lean skin and lean meat mixed with pig skin parfait, added glutinous rice, cooking wine, coriander oil, sweet noodle sauce, ground sesame oil, etc. to make the filling. , instead used dead dough to make the skin and white sugar and monosodium glutamate to freshen the filling. Through the "three hard and three soft" dough kneading methods, the dough is made tough and smooth, with no soup leakage or loose coating. It is also steamed from a large steamer to a small steamer, served in the same steamer, rotated and steamed, and kept steamed. This not only maintains the heat and perfect shape of the buns, but also facilitates operation. It is very popular among customers. This is the soup dumpling restaurant. Steamed buns. After the founding of the People's Republic of China, soup dumplings became popular. In particular, the soup-filled steamed buns operated by the "First Floor Steamed Bun Restaurant" founded by Huang Jishan have become more distinctive after continuous improvement by famous chefs. The skin is thin and the filling is large. The soup is filled with oil. It is soft, tender and fragrant. It is white and smooth. It looks like a lantern when you lift it up and like a chrysanthemum when you put it down. It is famous far and wide, attracting a large number of Kaifeng citizens and Chinese and foreign tourists, who enjoy tasting this famous food. In the late 1980s and early 1990s, "First Floor" successively developed a series of products, "Xiaolong Baozi Banquet" and "Quick-Cold Baozi".

"Xiaolongbaozi Banquet" is also called "Assorted Steamed Bun Banquet". According to different fillings, it is divided into ten flavors: diced chicken, diced bamboo shoots, leek head, fish, shrimp, hawthorn, three delicacies, south chestnut, spicy soup and soup. . "Quick-cooled steamed buns" have been put into factories in this city and Zhengzhou, Luoyang, Hangzhou, Beijing and other cities, and have been well received. In the late 1990s, with the establishment of the First Floor Group Company and its increasing scale, more and more merchants from various places requested to jointly operate or set up stores to sell soup dumplings. By the end of 1996, more than 20 chain stores had been set up in other places. . Since 1989, "First Floor" Xiaolongbaozi has won honors such as the Golden Tripod Award for Quality Products from the Ministry of Commerce and the "Chinese Famous Snack" recognized by the China Cuisine Association. Founder Xiaolongbaozi was originally run by Huang Jishan. He draws on the strengths of various companies to make steamed buns that are white in color, soft in texture, and unique in flavor, and are highly praised by diners. Xiaolongbaozi was originally steamed in a large steamer. Later, it was reformed by Master Huang Jishan and became 15 xiaolongbaozi in a drawer. He also made bold innovations in the buns' noodles and fillings. For example, the original dough was made up of one-third of risen dough and two-thirds of dead dough, but later it was changed to only use dead dough, without rising dough, to make the skin thinner without falling off the bottom. The craftsmanship of the loose surface is very strict. It has to go through the "three soft and three hard" processes of rubbing, throwing, pulling, tugging, applying water several times, and veneering several times before it can meet the requirements. The stuffing of steamed buns was originally mixed with meat skin jelly. After eating too much, it made your mouth feel greasy, so it was later removed. The filling is also mixed with sugar and monosodium glutamate, and the sweet sauce is removed. Only grated ginger is placed in the filling, without green onions. It takes a lot of effort to beat the stuffing, and the stuffing is beaten until it stretches into long strands. Xiao Long Baozi can be eaten and steamed, and then served in a basket; its shape: "Pick up a strand of silk, put down a thin ball, the skin is like the heart of a chrysanthemum, and the filling is like rose petals." Development of Kaifeng Xiao Long Baozi has been promoted to all parts of the country, Zhengzhou Kaifeng Baozi restaurants have been opened in , Dalian, Shenyang, Taiyuan and other places. Foreign friends and overseas Chinese from Hong Kong and Macao who come to Kaifeng enjoy tasting Kaifeng Xiaolong Baozi after enjoying the scenic spots in the ancient city and give them high praise.

Nutritional value Nutritious