Xiaolongbao is exquisite and cute. Do you like to eat Xiaolongbao? Do you know how to make Xiao Long Bao? The following is a "composition on how to make Xiao Long Bao" compiled by me for your reference only. You are welcome to read it. How to make Xiao Long Bao (1)
Xiao Long Bao is a famous snack here. It is deeply loved by people because of its exquisite appearance and unique taste. Now, its reputation has spread throughout the country and it has become a household food!
The appearance of Xiao Long Bao is exquisite and cute. Its body is round and small, with a circular sealing "bottleneck" on top, and more than a dozen thin pleats extending downward in a graceful arc. The skin of the Xiao Long Bao is specially made, a bit like wonton skin. It is crystal clear, as if you are wearing a delicate, thin, shiny coat, which adds a bit of alluring flavor to the Xiao Long Bao. Through the somewhat transparent skin, you can vaguely see the sweet sauce and tender meat inside, which makes people want to see it.
The way of making Xiaolongbao is also very unique. First, the chefs chop the fresh meat into small meatballs, then sift the special flour into a large bowl and quickly mix it into a soft dough. Then, roll the dough into long strips, cut into small rounds, shape into round thin skin, add meatballs, and shape into small dumplings. Next comes the steaming step. Grease the steamer with oil, put the steamed buns in, and steam for seven minutes. The authentic steamed buns are ready to come out of the steamer.
Don’t think that you don’t have to pay attention to how to eat Xiao Long Bao. There is a lot of knowledge in eating Xiao Long Bao! I have my own eating formula: bite gently, suck slowly, and savor it carefully. When eating Xiao Long Bao, I first carefully took it to the side with chopsticks, then took a bite on the side, and a brown soup immediately gushes out. In order not to get burned, I sucked slowly. At this time, I can feel the sweet taste stimulating my taste buds and nourishing my heart. When eating its skin and filling, I took a bite of the skin first. The skin was very chewy and had a special aroma, but the most delicious thing was its filling, which was fat but not greasy and had an attractive aroma. After tasting it alone, enjoy this delicious food as you normally would. If you pour a little more vinegar on the plate, it will be simply delicious. You can't help but admire it while eating: "'This taste should only be found in heaven, how many times can you taste it on earth!' Ah!" ”
This is our famous snack in Wuxi - Xiao Long Bao. If your mouth is already watering, come and try it quickly. Its taste is definitely not something you can imagine! How to make Xiao Long Bao (Part 2)
If you want to ask me what is my favorite Nanjing specialty snack, I will say without hesitation: "Thin-skin Xiao Long Bao." When I hear this name, I will not hesitate at all. Undoubtedly, its characteristic lies in its paper-thin skin.
In the evening, I came to "Liu Changxing" to taste it carefully. "Er Liang Xiao Long Bao is here -" With a shout, the fragrance also hit my face, and I couldn't help but salivate. I was about to devour it when I suddenly remembered the xiaolongbao song that everyone often mentioned: "Move gently, lift slowly, open the window first, then drink the soup." I gently picked up the xiaolongbao with chopsticks and carefully When I lifted it up, I was afraid that the skin would be broken and the most essential soup of the steamed dumpling would leak out. Then slowly move it in front of me. This step is the most troublesome. The chopsticks can neither be too strong nor too small. I keep my eyes on the xiaolongbao and never leave it for a moment. Finally, the xiaolongbao was safely transferred by me. I took a small bite of the steamed dumpling, and immediately, a burst of heat came out of it. I looked inside through the small mouth and saw a soup with golden oil flowing under the pink meat, which made me eager to eat it. I sucked lightly into the small mouth, and the delicious soup flowed down my throat into my stomach. Then, I opened my big mouth and took the Xiao Long Bao into my stomach in one bite. Halfway through, I couldn't eat any more, but I still savored the deliciousness of the xiaolongbao.
How are these tender steamed buns made? With the store manager's permission, I came to the chef's side to observe how the xiaolongbao was being made. I saw the master first kneading the dough into strips, then dividing it into almost equal pieces, flattening it gently with his hands, and then rolling it out with a rolling pin, and the skin of the thin-skinned xiaolongbao was completed. The master picked up the skin, held it in his hand, put the meat filling into the skin, and wrapped it up skillfully. This process made me jump with fear, for fear that the master would accidentally pierce the skin. The chef is indeed a senior chef with rich experience and has not broken the skin. Finally, he poured two spoons of soup into the bag from above, and it didn't drip out. I couldn't help but admire him. How to make Xiaolongbao (Part 3)
Last weekend, my aunt made Xiaolongbao, and the smell still lingers in my intestines. Since the roasted meat is so delicious, the steamed dumplings should be even better!
I went to my grandma’s house early this morning and asked my aunt what delicious food she would make for me this weekend.
"Auntie, it's the weekend again, what delicious food are you going to make for me? I can't wait!" Auntie "thought deeply" for a while, pretending to be mysterious and said: "Today I’ll make you steamed buns with red bean paste and meat fillings!”
I searched online and found that there are many kinds of fillings for steamed buns, including vegetarian and meat. Yes, there are also meat-vegetarian ones, but I didn’t find any with red bean paste filling. I thought the red bean paste filling must be delicious.
The materials are relatively complicated, requiring pork, flour, hot water, salt, chicken essence, pepper powder, sesame oil, yeast, minced green onion, minced ginger, and chicken soup.
If we want to make bean paste filling, we need to prepare bean paste. After preparing these materials, you can start work.
First you have to make the dough. Sprinkle the flour into a bowl, pour hot water over it, add the yeast, and stir quickly in the bowl. Stir for a while until it is no longer sticky. The next step is to cover the mask with plastic wrap (or the lid of a small pot, just cover the mask) and let it rest for 2-3 hours.
During these times, we can mix the meat filling (you can buy ready-made red bean paste). Use a meat grinder to grind the pork into minced meat, then add minced green onion, minced ginger, salt, chicken essence, Sichuan pepper powder and sesame oil and stir evenly. At this time, I smelled a fragrant smell. The smell was so tempting!
Now, you can go and take a look at the waking face. Wow, when the time comes, you will find that those noodles are three times bigger than they were at the beginning! It’s incredible! It must be those yeasts! Then put the rested dough on the chopping board, and continue kneading until the dough becomes smooth. Knead it into strips and cut it into small pieces. Flatten the dough with your hands, and then roll it out into thinner sheets. It feels better than usual. The dumplings should be as big as possible, but they should be rolled out as thin as possible.
The last step is to put the mixed meat filling or red bean paste into the soft dough, wrap it into a steamed bun shape, then put it in the steamer and steam the steamed buns!
"Ah! It's so delicious!" This steamed dumpling fills your mouth with oil when you bite it. It is fat but not greasy, extremely fresh and tender, and has a unique taste. Come and try it too! How to make Xiao Long Bao (4)
Wuxi Xiao Long Bao is a delicacy that I love to eat very much, and its fragrance is unforgettable to me.
The making of Wuxi Xiao Long Bao is very simple. When guests come, they first line up the pre-wrapped Xiao Long Bao and put them in the steamer. Once the steamer is opened, they can make interesting "sweat" dumplings. Steam bath "La." After a while, a basket of delicious steamed buns came out. As long as you have the ingredients, can you steam it?
Xiao Long Bao is not only simple to make, but also very particular when eating. To serve a cage of steamed buns, first prepare the plate, pour some vinegar or soy sauce into it, gently lift the steamed buns onto the plate with chopsticks, open its "head", and suck the soup inside with your mouth. , this delicious smell made me shout "Ahhhh", and then I ate the meat, the core part of the steamed dumplings, in one bite. The unparalleled taste filled my mouth, it was so delicious! Finally, don’t forget the skin, there’s a lot of soup “wrapped” inside!
I am very particular about eating xiaolongbao, and it is very interesting. Once, I just took one bite in order to eat it quickly. Because it was too hot, my mouth suffered. It is really not good to gobble it down. So I gave it another name: "Flame Bun".