Taste: Clear fragrance.
Technology: steaming
Materials for making a soup dumpling:
Ingredients: 600g wheat flour and 600g pork (fat and thin).
Accessories: 350g of frozen pigskin.
Seasoning: 10g scallion, 5g ginger, 6g salt, 6g white sugar, 6g soy sauce, 10g cooking wine, 3g monosodium glutamate, 2g pepper, 15g sesame oil and 25g lard (refined).
Features of Yipin Tangbao:
This bag is fragrant and tender, with thin skin and plenty of soup.
Teach you how to make dumplings, and how to make dumplings is delicious.
1. Peel the onion and ginger, wash them, mash them with a knife, add a proper amount of water and stir them slightly, then squeeze out the onion and ginger juice; Chop up the jelly and set it aside.
2. Wash the pork, chop it into minced meat, put it in a pot, add soy sauce, cooking wine, monosodium glutamate, sugar, refined salt, pepper and onion ginger juice, add a proper amount of water while stirring, then add preserved jelly, sesame oil and lard and mix well to get the filling.
3. Pour the flour into a basin, pour in cold water, mix well, knead well, then knead into slender strips, divide them into several flour agents, roll them into round skins, wrap them with stuffing, and knead them into steamed bread in the shape of crucian carp's mouth, that is, the blank of soup dumplings.
4. Put the raw steamed bread in a steamer, put it on a boiling pot and steam it for five or six minutes. When the steamed bread expands, the soup is full and the color of the foreskin is transparent, it can be baked.
The key to the production of Yipin Tangbao: sesame oil is sesame oil. Cuisine and efficacy: a superior staple food, a prescription for nourishing qi and blood, a prescription for nourishing the body, and a prescription for malnutrition.
Taste: original flavor
Technology: steaming
Materials for making Sam Sun Soup Bags:
Ingredients: 600g of wheat flour, 0/00g of chicken/kloc-,200g of pork ribs (pork belly) and 200g of winter bamboo shoots.
Accessories: 60g sea cucumber (soaked in water) and 60g shrimp.
Seasoning: onion 25g, ginger 10g, salt 8g, monosodium glutamate 4g, soy sauce 15g, sesame oil 15g, peanut oil 25g, alkali 1g and yeast 15g.
Features of Sam Sun Soup Bag:
This bag tastes delicious, but the juice is not greasy.
Teach you how to make three-fresh soup packets, and how to make three-fresh soup packets is delicious.
1. Wash onion and ginger, and cut into powder for later use; Wash pork and chop it into minced meat; Wash shrimps and chop them; Wash the winter bamboo shoots and cut them into rice grains; Wash the chicken and cut it into mung beans; Cut the sea cucumber into cubes slightly larger than soybeans.
2. Put pork, shrimps, winter bamboo shoots and chicken into a pot, stir well, add Jiang Mo, refined salt, monosodium glutamate, soy sauce, sesame oil and peanut oil, and stir well to get the stuffing. Add chopped green onion and sea cucumber when using.
3. Mix flour and yeast together, mix with warm water and knead well. At the beginning of the dough, add a proper amount of edible alkali, knead it evenly, divide it into dough with uniform size, roll it into a round crust, put the stuffing in the middle of the round crust, and knead it tightly to get the blank of steamed stuffed bun.
4. Put the raw steamed buns in the drawer, steam them with boiling water and take them out.
The key to the production of Sanxian soup packets: sesame oil is sesame oil.
Pie-food phase grams:
Sea cucumber (soaked in water): sea cucumber participates in vinegar; Should not be taken with licorice.
Shrimp: Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form insoluble conjugates, which will stimulate the gastrointestinal tract and cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.
This paper introduces in detail the practice of delicious fresh meat soup packets in Hubei snacks in four seasons.
Region: Hubei snacks
Technology: steaming method
Four Seasons Fresh Meat Soup Bag is made of 475g refined flour,125g sesame oil, 250g dough, 650g fresh pork leg, 2000g clean pigskin, 50g refined salt, 250g soy sauce,10g pepper, 50g monosodium glutamate, 400g ginger and100g sugar.
Four Seasons Fresh Meat Soup Bag Introduction: A famous snack in Wuhan, Hubei Province.
Characteristics of fresh meat soup packets in four seasons;
Beautiful patterns, thin skin and tender stuffing, full soup and delicious taste.
Teach you how to make a delicious soup bag for the four seasons and how to make a delicious soup bag for the four seasons.
1. Wash pork leg and chop it into minced meat. Peel and wash ginger, in which 150g is cut into ginger rice, and the rest is cut into shredded ginger.
2. Wash the pigskin, put it in a boiling water pot, cook until it can be clamped with chopsticks, take it out, wash it thoroughly, and mince it with a meat grinder.
3. Put the clear soup into the minced meat skin, add 1500g of clear water and cook over high fire. After the skin is melted, put it in a plate for coagulation, take it out and cut it into particles.
4. Put minced meat into a pot, add ginger rice and refined salt, stir well, slowly add 1.500g water and stir, while stirring, add pigskin jelly, white sugar, soy sauce, monosodium glutamate, refined salt, pepper and sesame oil, and stir well to form colloidal meat stuffing.
5. Put the flour on the chopping board, open a nest in the middle, add clean water and knead it evenly, then add yeast (20% in spring and autumn, 40% in Xia Dong 10%), knead it evenly and knead it into strips, tear it into 65,438+00g flour, sprinkle with dry flour and roll it into a round skin with a thin edge and a medium thickness of about 5 cm. According to this method, put the edge in a cage, put it on a boiling pot and steam it until it is cooked. It's served in a cage with shredded ginger and vinegar dishes. It's delicious.
On the main points of making fresh meat dumplings from Beauty of Four Seasons;
1. Boil pigskin thoroughly, take it out and stir it constantly to freeze it evenly;
2. When mixing minced meat, you can't add enough water at a time. Add water while stirring, stirring in one direction, and don't change directions halfway;
3. Increase or decrease the number of yeast according to seasonal changes;
4. The top of the bag is not closed, pay attention to the uniform pattern and beautiful shape. This paper introduces in detail the practice of Huaiyang soup packets, a snack in Jiangsu.
Region: Jiangsu snacks
Technology: steaming method
The production materials of Huaiyang baozi stuffed with juicy pork are: 600g of refined flour, 2,000g of clean oil chicken, 2,000g of trotters with skin, 500g of duck's paw1.500g, 500g of crab powder, 200g of cooked lard, 20g of soy sauce and refined salt10g, 20g of monosodium glutamate and 20g of shrimp15g.
Huaiyang baozi stuffed with juicy pork: How delicious the soup is. According to the Qing Dynasty's "Three Hundred Poems of Han Fu", "In the spring and autumn and winter months, the soup is easy to coagulate, and those who coagulate will enter the fine noodles, thinking that when steaming steamed bread, the soup will be melted but not salty, which is what Yangzhou tea shop is good at." The way people eat soup packets is vivid and clear: "Lift them gently, move them slowly, open the window first, then drink the soup, and finally sweep them away." The stuffing of steamed stuffed bun consists of jelly and stuffing, and the ratio is 5: 5, 6: 4 and 7: 3. The fillings are divided into fresh meat, shrimp, crab roe, fresh shellfish, radish, pea seedlings, shepherd's purse and so on. Huaiyang Tangbao is famous for Huai 'an Tangbao, Yangzhou Tangbao, Zhenjiang Tangbao and Jingjiang Tangbao.
Features of Huaiyang baozi stuffed with juicy pork:
Delicious and tender, thin skin and plenty of soup.
Teach you how to be Huaiyang jiaozi and Huaiyang jiaozi.
1. unhairing fried chicken, disembowelling, taking out internal organs, and washing; Clean the hooves. Remove the yellow clothes from the duck feet, wash them, put them into a boiling water pot together with the hooves and fried chicken, take out the washed blood foam, put them into the pot, add cold water, onion, ginger and cooking wine, boil them with strong fire, simmer them with low fire until the chicken and hooves are 80% ripe, take them out, peel off the hooves and chop them up, put them into the original soup pot, and continue to cook the soup with strong fire. Remove the bones and hooves from the chicken, cut the meat into beans, put it in the soup pot with the shrimp and cook it slightly.
2. Add lard to the wok and cook until it is slightly hot. Add crab powder, minced onion and ginger, refined salt, stir fry a few times and cook the oil. Stir-fry, pour into soup pot, collect soup with strong fire, add refined salt, soy sauce, sugar, monosodium glutamate and pepper, stir well, put into pot, cool and condense into soup, and crush to obtain Huai 'an glutinous rice dumpling stuffing.
3. Put the flour on the chopping board, scrape a small nest in the middle, add cold water, mix and knead into dough, pout until stiff, rub out long and thin strips, pick 80 pieces and roll them into round skins.
4. Hold the skin with the left hand, scrape the stuffing to the center of the skin with the bamboo scraper with the right hand, and hold the edge of the skin with the thumb, forefinger and middle finger of the right hand, and knead it into 28 folds from right to left. The mouth of the steamed stuffed bun is made into the shape of the mouth of crucian carp, put in a cage, steam for 5 minutes, and take it out to eat.
Key points of making Huaiyang steamed stuffed bun:
1. It is advisable to cook the chicken with chopsticks until it is completely penetrated;
2. The dough should be thoroughly kneaded;
3. The skin and stuffing should be uniform, and the blank size should be consistent;
4. the green body should be put into the cage with boiling water to facilitate the fullness of the finished product. Detailed explanation of the practice of Jiangsu snack crab yellow soup bag.
Region: Jiangsu snacks
Technology: steaming method
The ingredients for making crab roe soup packets are: 750g of refined flour, 950g of pork belly, 35g of fermented noodles, 25g of crab oil, 50g of fresh pig skin and leg bones, 50g of white sugar, 20g of soy sauce150g, 25g of cooking wine, 40g of refined salt, 0.5g of monosodium glutamate, 50g of ginger and 65438 chives.
Introduction of crab-yellow dumplings: Crab-yellow dumplings are a traditional food in Zhenjiang, and the production of Yanchun Restaurant is the best. The soup dumplings are carefully made, and the materials used are strict. The finished products are good in color, fragrance, taste and shape. When you eat it, it tastes even more beautiful if it is accompanied by Zhenjiang balsamic vinegar and shredded ginger. Most visitors to Zhenjiang admire and taste it.
Characteristics of crab roe soup packets:
Beautiful appearance, thin skin and big stuffing, overflowing crab oil and delicious stuffing.
Teach you how to make crab yellow dumplings, how to make crab yellow dumplings.
65438+
2. Chop pork into minced meat, add sugar 25g, refined salt 15g, soy sauce 100g, sesame oil 25g and white pepper 0.5g, and stir well.
3. Put crab oil, cooked lard, monosodium glutamate, 50g sesame oil, 0.5g white pepper and onion ginger juice into a basin, add skin jelly and minced meat, and stir into stuffing.
4. Pour 650g flour on the chopping board (leave 100g paving dough), scrape the nest in the middle, shred the yeast, put it in, then pour 350g warm water at 30℃ (cold water in summer and warm water at 50℃ in winter) and knead it into dough. At the beginning of the dough, melt the edible alkali with 15g hot water, then pour it in and knead thoroughly.
5. Spread a little pavement on the dough blank and chopping board, press them into round dough pieces with a thickness of about 5cm in the middle and a diameter of about 5cm by hand, lay them flat on the four fingers bent by the left hand, wrap 25g of stuffing, knead the edge skins into 20-25 patterns, close them like the mouth of crucian carp, put them in a steamer, and steam them for 7-8 minutes with strong fire until the mouth of the bag is wet and the skin does not stick to hands.
The main points of making crab-yolk soup packets;
1. The frozen skin, minced meat and crab oil of the stuffing are made separately and then mixed together, and the specifications and quality should be strictly controlled;
2. Fermented dough needs tender fermentation, so don't overdo it when making dough. Detailed introduction of Zhejiang snack Jinhua baozi stuffed with juicy pork
Region: Zhejiang snacks
Technology: steaming method
The production materials of Jinhua soup packets are: 750g refined flour, 750g clean lean meat, 500g fresh pigskin, 8g baking soda, soy sauce 100g and monosodium glutamate 15g.
Characteristics of Jinhua baozi stuffed with juicy pork:
The skin is thin, soft and tough, the stuffing is fresh and salty, and it has the clear fragrance of pine needles.
Teach you how to be Jinhua jiaozi and Jinhua jiaozi.
1. Remove fascia from lean meat, chop it into minced meat, put it in a basin, add monosodium glutamate and soy sauce and mix well.
2. Remove the hair from the pigskin, blanch it in a boiling water pot, remove the sewage, add 1300g cold water, bring it to a boil with strong fire, and cook it with low fire until the pigskin can't be clamped with chopsticks, filter off the pigskin, and let the soup cool into jelly.
3. Mix flour with 350g of water, take out appropriate amount of flour, add the same amount of yeast, add hydrated baking soda, knead evenly, knead into strips with a diameter of about 3.3cm, draw them into 100 flour paste, roll them out one by one with a rolling pin with a diameter of about 6cm, add the meat stuffing, then put the jelly in the middle of the meat stuffing, lift the edge of the flour paste with your right hand, and then.
4. Spray sesame oil on the pine needles that have been boiled in boiling water in the cage, steam for 5 minutes, then add steamed bread, steam for 4 minutes on high fire, and put them in a cage for eating.
Key points of making Jinhua baozi stuffed with juicy pork:
1. You can make pigskin jelly in the refrigerator in summer;
2. Knead the dough until it is smooth and not sticky, and let it stand for a while;
3. The rolled dough should be uniform in size and thickness;
4. First steam the hot pot, and then put the steamed bread blank into it for quick steaming.