Ingredients: 500g flour, 4g yeast, 350g pork, broth150g.

Accessories: Lentinus edodes soy sauce 15g, chopped green onion 10g, Jiang Mo 15g, refined salt 8g, clear oil 20g, sesame oil 20g, sugar 5g, cooking wine 15g, monosodium glutamate 5g, pepper noodles 2g, and appropriate amount of pepper water.

Production method:

(1) Put the flour into a basin, add yeast and clear water to make dough with appropriate hardness, ferment at 30℃ for 2 hours to form tender yeast noodles, add alkaline water, knead thoroughly, and stand for use;

⑵ Chop pork into powder, add mushroom soy sauce, refined salt, cooking wine, white sugar, pepper water, Jiang Mo, monosodium glutamate and pepper noodles, stir well, add water 125g in several times, stir well, then add clear oil, sesame oil and chopped green onion, stir well, let stand for 30 minutes, and then freeze the soup skin into pieces, put them in and mix well.

⑶ Put the fermented dough into 15g/ sheet, roll it into round skin, wrap it with 15g stuffing, knead it into round steamed bread with folds of 18-24, close the mouth shape of crucian carp, put it into a steamer, and steam it for 6- 10 minutes.

Features: more juice, more oil, delicious and unique flavor.

Note: (1) The dough fermentation time should not be too long, and the dough should be tender;

(2) The steaming time should not be too long, so as not to show the bottom.

Practice 2 of soup packets: crystal soup packets.

Raw materials: 500g of fresh pigskin, 600g of white gourd, 50g of fish gizzard 1 50g, 30g of ham, 30g of cucumber skin, 25g of egg skin1slice, 25g of ginger, 50g of onion, salt, pepper, cooking wine, monosodium glutamate, chicken essence, dry and wet starch, sesame oil, etc.

Production method:

1) Wash the pigskin, put it in a pressure cooker, add fresh soup, add ginger, onion, refined salt, pepper, cooking wine and chicken essence, cover it, heat and squeeze it until the pigskin becomes juice, cool it, open the lid, remove the residue, pour the soup into a square plate, put it in a refrigerator for cooling and refrigeration, and then cut it into jelly with a diameter of 2 cm.

2) Peel the wax gourd, cut it into large pieces 15 cm square, then cut it into large pieces, *** 12 pieces, and soak it in salted boiled water for about 10 minute; Slice ham, cucumber skin and egg skin; Blanch onion leaves in a boiling water pot and tear them into filaments; Chop red cherry into fine powder;

3) Roll the jelly cut into balls with a layer of dry starch, then wrap it with a layer of fish maw, then dip it with shredded ham, shredded cucumber skin and shredded egg skin, wrap it with soaked wax gourd slices, then bundle it with shredded onion leaves into pomegranate packets, and decorate it with cherry powder to make green crystal soup packets, put it in a cage, steam it on high fire for about 5 minutes, take it out and put it on a plate;

4) Clean the pot, add a little fresh soup to boil, add refined salt, pepper and monosodium glutamate, thicken with wet starch, pour sesame oil and pour it on the crystal soup bag in the pot.

Practice 3 of soup bag: crab yellow soup bag

Ingredients: flour1000g, warm water 600g, pork belly 700g, jelly 280g, crab meat160g, crab roe 40g, soy sauce 40g, lard100g.

Accessories: 6 grams of cooking wine, 8 grams of sesame oil, 5 grams of white sugar, chopped green onion and Jiang Mo, 5 grams of refined salt 15, pepper and monosodium glutamate 1 g.

Production method:

1) Knead the flour thoroughly with water and let it stand for a while;

2) Chop pork into minced meat, chop crab meat, heat it with lard, add crab meat, crab roe and Jiang Mo fried crab oil, and mix with minced meat, bean jelly, soy sauce and cooking wine to make stuffing;

3) Knead the dough into strips, pull it into 4 dough blanks every 50g, roll it into round skins, add stuffing, knead it into pleated bags, and steam it in a steamer for 10 minute.

The practice of soup bag 4: pomegranate soup bag

Ingredients: 200g sea cucumber, 3 prawns, chicken breast 150g, protein skin, jelly, coriander stalk, red caviar, soup, salt, monosodium glutamate, pepper, chicken powder, onion ginger juice, cooking wine, sesame oil, onion oil and wet starch.

Production method:

1) Dice prawns, sea cucumber and chicken breast. Add onion ginger juice, salt, monosodium glutamate, etc. Make a second fresh filling.

2) Cut the skin jelly into pieces, trim the protein skin into disks of the same size, add the second fresh stuffing and skin jelly, tie them into pomegranate packets with coriander stalks, make them one by one, and steam them in a cage for later use.

3) Add soup to the pot, add seasoning to taste, thicken, pour onion oil on the pomegranate bag in the plate, and then add caviar.

Note: Don't trim the protein skin too thin. The amount of frozen skin should be sufficient and the taste should be fresh and strong. The steaming temperature should not be too high.

Practice 5 of soup-filling bag: abalone soup-filling bag

Ingredients: 4 soup packets.

Filling material:

(1) 4 small abalone

(2) Shrimp 150g chicken 150g scallop 60g mushroom 60g mushroom.

(3) 600 grams of chicken, 300 grams of pork, 40 grams of water, 3000㏄ salt 1/2 teaspoons of sugar 1 teaspoon of fresh chicken powder 1/2 teaspoons of pepper 1/3 teaspoons of sesame oil 1 teaspoon.

Production method:

(1) Cook the stuffing (3) slowly with low fire until the water is about 1200㏄, and then filter the soup to get the soup.

(2) Remove the intestinal sludge from the shrimp and the stuffing (2), cut the rest into fine powder, and mix with all seasonings evenly to obtain the stuffing, which is divided into 4 parts for later use.

(3) Put 1 serving stuffing into each Tang foreskin, pinch it tightly, put it in a small bowl, put it in a small abalone, scoop it into a bowl filled with soup, and steam it for 20 minutes.

Practice 6 of soup-filling bag: Muslim soup-filling bag

It is difficult to make stuffing. In the past, soup dumplings were filled with jelly and heated into soup. And Muslim dumplings can't be frozen with skin, so how is the soup in the stuffing formed? Through research and repeated experiments, Jia Zhiliang found a way to cook stuffing soup with beef, mutton and bones:

First of all, bone soup is rich in collagen, which is very water-soluble. Therefore, the draft of meat mixed with bone soup is greater than that of water; So after heating, more soup overflows from the meat stuffing, forming the "soup" in the soup bag. Because the umami flavor of the meat and the flavor of the seasoning are dissolved in the soup, the soup is delicious. Secondly, beef and mutton also contains a high content of protein, and protein is a hydrophilic colloid, in which myosin is as water-soluble as colloidal protein, and its water absorption is enhanced under the condition of salt. In order to make the stuffing soft, tender and soupy, it is necessary to keep the moisture in the stuffing intentionally when mixing the stuffing. When the steamed stuffed bun is put into the cage, the protein is denatured by heat, loses its water-retaining performance, dehydrates, and the stuffing is naturally filled with soup. There are many kinds of glutinous rice balls because of the different fillings. At present, the varieties of Xi 'an Muslim soup packets are mutton, beef, three delicacies, chicken, vegetarian stuffing and so on.

Practice of soup bag 7: chicken soup bag

Ingredients: 500g wheat flour and 300g chicken.

Accessories: frozen pigskin 100g, onion 20g, ginger 20g,

Seasoning: cooking wine 15g, salt 4g, monosodium glutamate 2g, peanut oil 20g, spiced powder1g.

Production method:

1. Cook the flour in boiling water until it is half cooked, and then mix the flour with warm water;

2. Chop the chicken into mud;

3. Frozen and chopped skin;

4. Put onions and Jiang Mo into the chicken;

5. Add frozen skin, cooking wine, refined salt, monosodium glutamate, peanut oil and spiced powder into the chicken stuffing and mix well;

6. Pull the dough into powder, roll it into round pieces, wrap it with stuffing, and knead it into pleats;

7. Steam on the drawer for about 15 minutes, then take it out and serve.

The practice of soup packets eight:

Ingredients: lean pork hind legs, large pork belly skin, high gluten noodles of female crabs, salt and saturated alkaline water.

Production method: after cleaning pigskin, add cooking wine, soy sauce, onion and ginger, cook to make pigskin soup, cold-cut, freeze for five hours, take out and chop, add mixed fine minced meat, add crab roe and crab meat, mix with appropriate amount of salt, chicken powder and 1 kg high-gluten flour, add appropriate amount of salt to make it feel a little salty, and use. But one is that there is too much soup, which transfers heat quickly, that is, it cannot be steamed. Too much soup will turn into steam and become bigger, which will also make the dumplings crack, flourish and be full of gas. Six minutes is enough, but this practice must be based on Wei Yang's steamed bread technique, otherwise it is easy to break the soup.

The practice of soup packets nine:

Main raw materials: flour, meat, seasoning.

Introduction: Tangyuan is exquisite in materials and fine in workmanship. It is made of refined flour and hot noodles, with pork ribs as stuffing, fresh bone marrow soup as stuffing and more than ten kinds of superior seasonings as seasoning. Steamed buns are delicious and tender, with thin skin and soft tendons, exquisite appearance, rich soup and oily but not greasy.

The formula of soup in the soup bag: fresh pigskin 200 g (peeled and depilated fat); Normal temperature water1000g; ; Ginger 6g; Onion segment16g; ; Sugar 2g; Soy sauce1g. Technology: Boil fresh pigskin in boiling water for 20 minutes (mainly to remove the smell of meat), pour off the water, add it according to the formula, cook for 1 hour, remove the ginger and onion, continue to cook the gravy and pigskin, put the cooked pigskin into a meat grinder to grind twice, and then put it into the reserved gravy. If not, the total weight should be the same as before cooking. Precooling and solidifying the cooked soup. Chop it after solidification, mix it into the meat stuffing and wrap it quickly, otherwise the pigskin jelly will turn into water, which will affect the wrapping shape.

Features: fresh and tender meat, thin skin and soft tendons, exquisite appearance, mellow soup, oily but not greasy.

The practice of filling soup packets 10: steaming soup packets

There are four important steps in making steamed soup buns:

Juice is delicious, which is a major feature of steamed soup buns. Making jelly is the key to making juicy stuffing. Step one: make jelly.

Raw materials: pigskin 500g, onion 10g, ginger 15g.

Seasoning: yellow rice wine 15cc, salt, monosodium glutamate and pepper.

1. Add cold water to pigskin and simmer for 2 minutes.

2. Remove the fat from the skin and unplug the pig hair.

3. Put 1500CC of water into the pot, add 500 grams of pigskin, onion 10 gram, ginger 15 gram, yellow rice wine 15CC, salt, monosodium glutamate and pepper, and cook for 90 minutes with low fire until the meat is rotten.

4. Take out the skin and chop it up.

5. Pour back into the soup pot and cook slightly.

6. After cooking, pour it into a basin and let it cool.

7. Pour out the cooled jelly

Steamed soup buns are delicious, tender and juicy. Step 2: Make stuffing.

Raw materials: 500g pork, 200ml onion Jiang Shui, 7g salt, 5g monosodium glutamate, 5g sugar15g soy sauce15ml lard and sesame oil.

1. Chop the aspic with a vegetable cutter and put it in a container.

2. Pork 500g, salt 7g, monosodium glutamate 5g, sugar 15g, soy sauce 15CC, and stir.

3. Add onion Jiang Shui 200CC (the method will be provided later) and stir, and work in the same direction. Finally, add sesame oil.

4. Add the jelly with the same volume as the meat stuffing, add lard and stir.

The third step: the practice of onion and ginger juice

1. Onion 10g cut into pieces, and 20g ginger cut into pieces.

2. Add 200cc of water, put it in a blender, or rub the juice by hand.

3. Filter and take out the onion and ginger juice.

The skin of thin leather bag is made of medium gluten flour and kneaded with cold water. The last step is to make steamed stuffed bun skins.

1.250g flour is added with 120cc cold water to form dough, and it is allowed to stand for10min.

2. Take out the dough and knead it continuously, and cut it into small dosage forms of 10g.

3. Roll it into dough with thick middle and thin sides, and wrap it with meat stuffing (a mixture of jelly, onion ginger juice and meat stuffing).

4. Pleat forming (20 pleats is the best). Wake up 10 minutes.

5. Keep it in cold water for 5-6 minutes.

Come out

The practice of soup packets eleven:

Clean that hind legs of lean pig, the large pigskin on the pig's belly, the high-gluten noodles of female crabs, salt, saturated alkaline wat and pigskin, adding cooking wine, soy sauce and onion ginger, and cooking to make pigskin soup; Cold cutting, freezing for five hours to form jelly, taking out and chopping, adding the mixed minced meat, crab roe and crab meat, and adding appropriate amount of salt and chicken powder for later use; A kilo of high-gluten flour, with a proper amount of salt, feels a little salty. Saturate a spoonful of alkaline water, add cold water and flour, let it wake up for two hours, drop the blank, roll the skin, wrap it into a shape and put it in a cage.

Although this kind of soup bag is big, it has a lot of soup and fast heat transfer. In addition, it also means that it can't be steamed, and too much soup becomes steam; The larger the volume, the more cracked the jiaozi. Full of fire, full of gas, six minutes is enough. However, this practice must be based on Weiyang's steamed stuffed bun technique, otherwise it is easy to have bad soup.