Little knowledge of steamed baozi stuffed with juicy pork
Origin: steamed baozi stuffed with juicy pork comes from Yangzhou and belongs to Suzhou-Hangzhou dim sum. Yangzhou baozi stuffed bun in Ming and Qing dynasties was actually a big baozi stuffed bun, which was later spread to Shanghai and became smaller and more exquisite.
How to mix the skin of steamed baozi stuffed with juicy pork?
Knead the dough until the surface is smooth. (If it's the first time to knead dough, it's relatively easy to knead the dough for a while, then let it stand for half an hour. ) I use jiaozi powder. Personally, I don't think you can do it in self-raising flour. Ordinary flour will do.
One: Mix 3 1 flour with slightly hot water to make dough.
Two: Use two thirds of the flour to make dough with cold water.
Three: Then put the two doughs together and knead them into one dough.
Four: wrap it in a fresh-keeping bag and put it in half an hour, and then you can start to make it into a thin slice of 10 gram.
At 5: 7: 3, the lean meat and fat meat are stirred into minced meat, and the broth is added and stirred clockwise until the minced meat absorbs the soup.
How to make rice noodles with soup packets?
1. Wash the skin first and remove the pig hair.
2. Then boil the skin with water.
3. After cooking, take it out and remove the fat with a knife.
4. Then cut the skin into shreds.
5. Add 800-1000g of water to the shredded skin and cook for a while.
6. Cook until the skin is slightly rotten, then pour the skin water into the blender.
7. Stir to paste
8. Add salt and boil again
9. Put the pork skin soup into a rectangular mold.
10. Cover and put it in the refrigerator for one night.
1 1.
12. Cut it into appropriate size with a knife for later use.
13. Cut it into diced pieces, and the amount of frozen skin is equal to the amount of meat stuffing.
14. Cut the meat into diced meat.
15. Chop into paste again.
16. Add onion and ginger powder to the meat, light soy sauce, salt, sugar, cooking wine and water and slowly add them to the minced meat for absorption.
17. Add the aspic and stir for later use.
18. The steamed stuffed bun has a little skin and must be thin. Cold water and noodles
19. Wrap the meat.
20. Wrap in the shape of buns
2 1. A steamer about15cm can hold 10- 14 soup packets. Put it into a steamer covered with silicone oil paper, boil it for 8 minutes. Just do it
The delicious key of steamed baozi stuffed with juicy pork
Pay attention to passbook:
The more passbook on the soup bag, the better! The main purpose of folding is to make the soft soup bag stand up and lock the soup inside. The normal folding number is 14 to 2 1 folding. Too many folding numbers are redundant dough, and the taste is not smooth enough.
Where does the soup come from?
The soup in the steamed dumplings is thick and delicious. The key is that the stuffing of the dumplings must be filled with water (meaning water or onion Jiang Shui), and then the soup made of chicken feet or pig skin and old hen soup (frozen skin after cooling) is added.
The thin skin of the steamed dumpling should be able to bear the load. If the stuffing is not sticky enough, the skin will be soft and rotten if it absorbs too much water. Therefore, it is necessary to add solid jelly to form it smoothly. The skin is frozen in a steamer and melted after heating, which is the "soup" of the soup bag.
Essential elements of delicious food:
The soup wrapper needs to be thin and uniform, and it can't be steamed if it is pinched thick, which shows the caution of the store. Soup head should not have fishy smell, and the oil content of stuffing should be carefully controlled.
With vinegar and ginger, Zhenjiang vinegar and shredded ginger are the best; Vinegar can make you fresh, and ginger can make you greasy. Both of them bring out different feelings when tasting, which makes people have a big appetite and a generous stomach.