If you want to make a good soup-filling bag, the skin of the steamed stuffed bun should be tough and not leak soup. It doesn't matter if the soup leaks out after steaming, and it doesn't matter if it can't be clamped after steaming, so the skill of kneading dough is very important. In addition, the soup-filling bag is characterized by soup in the stuffing and delicious taste.
1. Repeat the operation of "adding water → beating → kneading dough → putting it out" for three times. First, quickly beat it into a flocculent shape with chopsticks, and then knead it into dough by hand after a little cooling. Let it lick the noodles naturally for 30 minutes, then knead the noodles for 3-5 minutes and continue licking the noodles for half an hour.
2. The dough turns from soft to hard after baking, and after three beats, the gluten network is fully hydrated and arranged neatly, which is the best way to improve the strength of dough. The purpose of doing this is to increase the toughness and taste of dough, and the steamed buns made by this method are not easy to leak soup.
2, the practice of stuffing 500 grams of lean pork, fat 100 grams, chopped into stuffing. Add cooking wine, soy sauce, Jiang Mo, salt, a little sugar, pepper and corn starch, and stir in one direction. Then pour in a spoonful of sesame oil and chopped green onion and mix well.
3. Then put it in the refrigerator for about 30 minutes. Then take out 500 grams of pigskin jelly, cut it into small pieces, put it into the stuffing prepared above, and a soup dumpling stuffing is ready. Next, roll up the noodles and knead them to make buns. After the steamer is boiled and inflated, put it into the steamer and steam for 9- 12 minutes.
4. Take a bite after cooling, drink a delicious soup, and then dip the steamed stuffed bun in balsamic vinegar and put it in your mouth. The taste in the mouth is really thin and full, and the soup is full, delicious and sweet.