Hello, everyone. As a food lover, I can answer this question. I hope my answer will help you make soup packets.

As a Kaifeng native, I am familiar with soup-filling buns. The famous soup-filling buns in Kaifeng were introduced in the column "China on the Tip of the Tongue". The soup-filling buns in Kaifeng are lifted like lanterns, put down like chrysanthemums, and are very particular when eating. The formula is to open the window before drinking soup, so today I will answer this question with the method of making soup-filling buns in Kaifeng.

Soup-filled buns are literally easy to understand. What distinguishes them from other steamed buns is the soup in the steamed buns. Therefore, the key to making soup-filled buns is the soup, then the stuffing, and finally the skin. A successful steamed soup-filled bun must be fresh soup, fragrant stuffing, thin skin and delicious taste.

Because of the development of logistics and the improvement of storage technology, you don't have to go to a restaurant to eat soup packets now. You can eat them by buying some quick-frozen ones and steaming them in the drawer for a few minutes at home. This is just a way to eat fast food. If you want to say delicious, you can't introduce them any more. If you introduce them, you will be suspected of advertising. Below I will share with you how to make soup packets.

Making method of soup-filling bag

Ingredients used

Steamed bun flour, pork (hind leg meat is the best), cooking wine, sugar, monosodium glutamate, sesame oil, broth (chicken soup can also be used), ginger foam and salt. (Why didn't I write down the grams this time, because everyone has different tastes, so you think it's the best here.)

Making the tutorial

Step 1: Of course, chop the pork into paste, then add salt, a little sugar, a proper amount of monosodium glutamate, more sesame oil, cooking wine and Jiang Mo and mix well.

Step 2: Add the soup stock into the evenly stirred meat stuffing. Since the soup stock is added in three times, it can be more for the first time. Then stir in one direction to make the added soup fully absorbed by the meat stuffing until there is no soup left. Then, hold the meat stuffing with both hands and smash it into the basin several times.

Step 3: Add the soup stock for the second time to repeat the last action, and then add the soup stock for the third time to repeat the previous action, but after adding the soup stock for the third time, the meat stuffing is already very thin, so there is no need to break it.

Step 4: Make dough with dough. The steamed bun skin of the soup-filling bag in a small cage does not need to be fermented, so it is relatively simple. Add warm water to the dough and knead it into dough. A good dough should be smooth by hand, basin and surface, and then knead it for noodles.

Step 5: Knead the dough for half an hour, pull it into strips, and throw the dough with Lamian Noodles's method, so that the steamed stuffed bun skin will be stronger.

Step 6: Next, roll the steamed stuffed bun with leather bag. I won't go into details about this step. The authentic steamed stuffed bun has 18 to 2 pleats.

Step 7: After the steamed buns are wrapped, take out the steamer. After the water boils, put the steamed buns in the steamer for 9 minutes, and it will be OK.

technical summary

1. Choose fresh lean meat from hind legs for pork, so that the stuffing dishes are delicious.

2. Broth, that is, chicken soup, must be added to the meat stuffing several times, and the meat stuffing should completely absorb the soup.

3. You must knead the dough vigorously and throw it vigorously, so that the steamed stuffed bun skin will be stiff.

4. When wrapping, stir the meat stuffing evenly before wrapping to prevent the added stock from separating out from the stuffing.

When it comes to soup dumplings, of course, the first thing that comes to mind is its soup. The inside of the soup dumplings is mixed with the meat stuffing, which is delicious. Today, I will share with you my practice:

1. Make "soup": the source of soup is to add pigskin jelly to steamed buns. First, clean the skin, pour water into the pot, add the skin, 1g cooking wine, 3 pieces of ginger, 5g pepper, 1 star anise, 1 piece of cinnamon and 2 pieces of fragrant leaves, boil over high fire until the skin becomes hard, and then take it out. Remove the fat with a knife after the skin is fished out. TIP: Scrape off the fat on the skin, or a layer of fat will make the taste greasy. Then cut the skin into shreds while it is hot, and then put it in clean water to filter the impurities. Pour water into the pot and put it into the skin. The water does not reach one knuckle of the skin. Cover the pot and bring it to a boil, then reduce the heat and cook for about 1 hour. After picking up the skin, pour the remaining soup into the bowl. It takes about 5-6 hours for the frozen skin to solidify, and it can be put in the refrigerator overnight.

2. making meat stuffing: add 1g of soy sauce, 5g of soy sauce, 2g of salt, 5g of sugar, 1g of Jiang Mo, 8g of chopped green onion and 5g of sesame oil to 35g of meat stuffing and marinate for 15min. Frozen and diced skin for later use. The ratio of fat to thin of meat stuffing is preferably 3:7. Pour the jelly into a bowl and stir it repeatedly to make the jelly and the stuffing fully blend. The best ratio of meat stuffing to skin jelly is 3:2.

3. Making steamed buns: Put the dumpling skin on the chopping board, sprinkle a little flour, and roll it thin with a rolling pin. TIP: roll the edges of the dumpling skin as thin as possible, so it will be more convenient to wrap it! Take about 2g of stuffing and put it on the dough. Wipe some water on the edge of the dough. Pinch the edge of the dough with your right hand to form a fold, keep your thumb still, and pull your forefinger forward at 45 degrees to pinch the second and third folds, and so on. Finally, all the pleats are pinched together and sealed tightly, and the soup filling bag is wrapped like this.

4. Steaming steamed buns: add water to the pot, boil it, then put the soup bag in, and steam it for 6-8 minutes on high fire, not too long, otherwise the soup bag will burst and leak soup. Remember to brush a layer of oil on the surface of the steaming plate to facilitate the removal of the soup packets. Otherwise, the packaging will stick enough and the skin will be easy to break. In this way, delicious soup packets are made.

Hello, I'm fanfan who loves life. How to make soup packets? My answer is: "soup dumplings" can be said to be one of the most common foods in urban life breakfast. Now, no matter which city you go to, you can eat soup packets in almost every breakfast shop. Why are soup packets so popular? Personally, there are three main reasons. First, the leather bag and entrance are tender; Second, the soup is delicious; Third, the meat is tender and not greasy. So do you know the origin of the soup-filling bag that is so loved by the public?

According to records, at the end of the Yuan Dynasty, Zhu Yuanzhang led his troops to attack Jinhua City in Zhejiang Province. At that time, Jinhua City was heavily guarded, and Yuan soldiers had already raised the city wall a lot. After nine days of Zhu Yuanzhang's attack, kuya was not captured, so he had to camp at the gate and discuss the siege plan with his subordinates Chang Yuchun and others. One night, Chang Yuchun was thinking about the siege strategy outside his account, when he suddenly found that the gate was opened and Yuan Bing went out of the city to get water. At this point, Chang Yuchun immediately woke up the soldiers who were sleeping, and attacked the gate. Because the siege took a long time, Chang Yuchun and others were starving. At this time, the military camp sent steamed stuffed buns and soup, and Chang Yuchun took a bite of steamed stuffed buns and soup. After eating, his strength doubled and Jinhua City won at one stroke. After the war, Chang Yuchun asked his men, what did they eat when they attacked the city that night? The servant answered: soup and steamed stuffed bun. Chang Yuchun said with a smile, without your dumplings, it is difficult to capture the city gate. Later people followed this story and evolved a "soup-filling bag".

That's the origin of soup-filling buns. Later, soup-filling buns gradually became popular with everyone and spread all over the country. Even foreign friends praised soup-filling buns. Not much to say, then it's time to make food in fanfan. Interested friends will follow me to make this Taoist version of soup packets!

-prepare ingredients-

main ingredients: lean meat, pigskin and steamed stuffed bun skin

ingredients: ginger, shallots, eggs, pepper, star anise and sugar

seasonings: light soy sauce, cooking wine, salt and cooking oil

-start making-

Step 1: sort out the ingredients.

step 2: clean the pigskin, put it in a pot, add some water to boil, then take it out and clean it, and remove the pig hair and fat on the pigskin surface.

Step 3: Put the treated pigskin into the pot filled with clear water again, add appropriate amount of cooking wine, ginger slices and star anise, boil until the pigskin is cooked, and then take out a bowl of pigskin soup for later use.

Step 4: Cut the pigskin into thin strips with a knife, put it into a blender, and add pigskin soup to it at the same time. After mixing evenly, pour it into a bowl, put it in the refrigerator for 3 minutes to form pigskin jelly, and then cut it into pieces with a length of 1cm for later use.

step 5: clean the lean meat, chop it into meat stuffing, and add the prepared egg white liquid, chopped green onion, cooking oil, soy sauce, sugar and appropriate amount of salt to it and stir it evenly in one direction.

step 6: after finishing the materials, start filling soup bags, take a steamed bun skin, take out a proper amount of pork stuffing with a spoon, and put a piece of pork skin jelly in it at the same time, and knead it into a pleated shape along one direction.

step 7: add a proper amount of water to the pot to boil, then put it in a steamer, put the steamed buns evenly in it, steam for 1 minutes and serve on the plate.

This soup-filling bag with delicious soup, tender meat and smooth mouth is ready. Are you enchanted by such attractive food? Make this delicious soup dumpling for your family quickly!

1. Why do you want to add pigskin? And blanched twice?

a: first of all, .......... explained the reason of pigskin blanching. the purpose of the first blanching was to remove dirt on pigskin surface and soften pighair on pigskin surface for cleaning. The purpose of the second blanching is twofold. First, the pigskin is cooked so that it can be thoroughly stirred into juice in the blender. Secondly, the boiled soup contains certain nutritional value, and mixing with pigskin can fully retain its nutrition without being lost.

why do you want to add pigskin? Mainly when pigskin is made into pigskin jelly, it is put into steamed buns, and when steamed, the soup is full and tastes better and more delicious when eaten.

2. why should the meat be mixed in one direction?

a: .......... always heard people say that the meat should be mixed in one direction, so that the meat will be more full and elastic when eaten. In fact, its main principle is that when the meat is stirred in one direction, it looks particularly "draught", which can rupture the cells in the meat and release more protein. Under the action of stirring, the free protein forms a grid mechanism, and a large number of protein are wrapped in it, which strengthens the gel effect of protein and makes the meat fully coagulate together. This is why people often say that the meat is mixed in the same direction.

first sticker: when pigskin is blanched, adding cooking wine, ginger and star anise can effectively remove its fishy smell.

second sticker: pigskin jelly can't be stored in the refrigerator for too long, so as to prevent it from being too stiff and difficult to cut.

third sticker: adding an appropriate amount of egg white liquid is helpful for the meat stuffing to tighten when it is stirred.

fourth sticker: the steamed stuffed bun skin is not easy to be too thick, otherwise it will affect the taste when eating.

fifth note: when steaming soup packets, you should grasp the heat and time to prevent the soup packets from being steamed.

sixth sticker: when chopping meat stuffing, you should constantly change the direction, so that the fibrous tissue of pork can be completely chopped, which is beneficial to mixing.

seventh sticker: the soup packets out of the pot should be eaten while they are hot, so as not to affect the taste when they are cold.

eighth sticker: when cooking, wait until the clear water in the pot is completely boiled, so that the soup can be steamed quickly at high temperature, and the soup is delicious and refreshing.

Three kinds of main ingredients

3g of medium gluten flour

3g of minced meat, 1 bowl of soup

Six kinds of auxiliary materials, appropriate amount of salt, appropriate amount of spiced powder, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of soy sauce

Cooking step 11

Step 1, pour the flour into a basin

Step 2, knead it into dough, and dip some water with your hands until the dough is just right; Knead until the dough is smooth, smooth and smooth, then cover it with a wet cloth and let it stand for 1 minutes, and repeat the process of kneading dough-kneading dough-kneading dough-kneading dough for 3-4 times until the dough is very smooth and stiff;

in step 3, add the soy sauce, salt, sugar and spiced powder to the meat foam, and stir the cooking wine in the same direction

in step 4, add the broth into the meat stuffing several times and stir for several times;

Step 5. Half-cut

Step 6, take a piece of dough and knead it into a long strip, and then cut it into a dosage form with appropriate size

Step 7, roll it into a dough sheet with the size of jiaozi similar to that of peacetime bag;

Step 8: Refrigerate in the refrigerator for half an hour until the stuffing and broth are completely blended.

Step 9: Wrap the stuffing in the crumpled folds of Step 1. It is not beautiful. After all the water in the pot is wrapped, let it stand for 5 minutes.

Method 1:

Raw materials: 5 grams of fresh pigskin, 6 grams of wax gourd and 15 grams of fish fat.

Practice:

1. Wash the pigskin, put it in a pressure cooker, add fresh soup, add ginger, scallion, salt, pepper, cooking wine and chicken essence, cover it, press it on fire until the pigskin turns into juice, then open the cover after cooling, remove the residue, pour the soup into a square plate, cool it, and then refrigerate it in the refrigerator, that is, freeze it into skin.

2. Peel the wax gourd, cut it into 15cm square blocks, and then slice it into large slices, with 12 slices, and soak it in salted boiled water for about 1 minutes; Slice ham, cucumber skin and egg skin; Blanch the onion leaves in a boiling water pot and tear them into filaments; Chop the red cherry into fine powder.

3. roll a layer of dried starch on the skin jelly cut into balls, then wrap it with a layer of fish gizzard, then evenly dip it with shredded ham, shredded cucumber skin and shredded egg skin, wrap it in soaked wax gourd slices, then bundle it with shredded onion leaves into pomegranate packets, and decorate it with cherry powder, that is, make a green crystal soup package, put it in a cage, steam it with high fire for about 5 minutes, and 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 it with wet starch, pour in sesame oil, and pour it on the crystal soup packets in the pan.

Method 2:

Ingredients: 1g of flour, 6g of warm water, 7g of pork belly, 28g of skin jelly, 16th of crab meat, 4g of crab roe and 4g of soy sauce, and 1g of lard. Accessories: 6g of cooking wine, 8g of sesame oil, 5g of white sugar, chopped green onion, 5g of Jiang Mo and 15g of refined salt.

2. Chop the pork into minced meat, chop it in the crab, heat it with lard, add crab meat, crab roe and Jiang Mo stir-fried crab oil, and mix with minced meat, jelly, soy sauce and cooking wine to make stuffing.

3. Knead the dough into long strips, pull it into 4 dough blanks per 5g, roll it into round skins, add stuffing and knead it into pleated bags, and steam it in a steamer for 1 minutes.

Method 4:

Ingredients: 5g of wheat flour and 3g of chicken.

auxiliary materials: 1g of frozen pork skin, 2g of green onion and 2g of ginger.

seasoning: 15g of cooking wine, 4g of salt, 2g of monosodium glutamate, 2g of peanut oil and 1g of spiced powder.

Practice:

1.