Hello everyone, I am Mingze Food. My answer is: There are still some differences between the Xiao Long Bao recipe in the 1970s and the current Xiao Long Bao recipe. After all, there were not so many seasonings in that era. The ingredients and the method are not that complicated, so its formula is also very simple, and the method is different in each region. I only know the original method of our local Xiao Long Bao. Now I will share with you the Xiao Long Bao made in the 1970s. Long Bao recipe and how to make it!

Xiaolongbao

Ingredients used: 900g flour, 100g flour fat, 10g flour base, 600g pork filling, 10g minced ginger, 50g minced green onion, 10g salt grams, 2 grams of MSG, 50 grams of sesame oil, 50 grams of soy sauce, 200 grams of pepper water, 30 grams of dried shrimps, and 100 grams of bone soup. (This is our local recipe for Xiao Long Bao in the 1970s).

Method:

① Divide the flour into two parts, add 250 grams of cold water to one part, and mix to make a water dough, add 100 grams of flour fertilizer, and 250 grams of warm water to the other part to make a dough. After the fermented dough is fermented, we use a little warm water to melt the noodle base, then pour it into the fermented dough to neutralize it. After kneading it evenly, combine the fermented dough and water dough, and knead it evenly. The second awakening time is about half an hour.

②Put the meat filling into a basin, add refined salt, pour in 200 grams of pepper water and 100 grams of bone soup, and stir clockwise until the meat filling is thick and thick.

③After the meat filling is mixed with water, we put minced green onion, minced ginger, dried shrimps, MSG, soy sauce, and sesame oil into the meat filling. After mixing them evenly, we can make the steamed dumplings. Package system.

④ Roll the risen dough into a long strip with a thickness of 70%, cut it into 80 dough pieces, and roll the dough into a round piece with a slightly thicker middle and a slightly thinner edge.

⑤Put the bun wrapper in your left hand, put the meat filling in the middle of the wrapper with your right hand, and lift the pleats with your right hand to close the opening to complete the making of the xiaolongbao.

⑥After the Xiao Long Bao is completed, we lay a layer of steamer cloth on the Xiao Long Bao steamer, place the wrapped Xiao Long Bao on top, and steam it in a steamer for ten seconds. Ripe in minutes.

① To make old-fashioned dumplings, you must use semi-fermented dough, which is half water dough and half fermented dough. Mixing the two doughs together becomes semi-fermented dough. The advantages of using semi-fermented dough are: The bun skin is elastic and will not let the soup in the bun filling overflow, making it taste better.

② The meat filling of Xiao Long Bao must be stirred with water, so that the meat filling of Xiao Long Bao contains a certain amount of soup and tastes softer, more tender and more fragrant.

③ When steaming the xiaolongbao, the time should be controlled to about ten minutes. Do not steam for too long. If the steaming time is too long, the taste of the xiaolongbao will not be good.

——Final summary: Regarding the question of who has the recipe for Xiaolongbao in the 1970s. That's it for my answer. I hope my answer can help you. As a person born in the 1970s, I really miss that era, but no matter what, I can't go back. I can only remember the beautiful memories of that era again. I am Mingze Food. Thank you all for reading this article. If you have any deficiencies, please leave a message in the message box below for interaction. Thank you!

At that time, the steamed buns were steamed in a large pot and steamed in a large pot for takeout. Two buns: 20 taels of food stamps and 12 cents each. A bowl of wontons: 20 taels of food stamps and 24 cents for a bowl.

My favorite food is definitely the Xiao Long Tang Baozi, which I learned from the chef.

If you want to eat and love to eat, it is very simple to make it at home. First, they sell two kilograms of minced meat (you can also process it yourself). Add an appropriate amount of ginger, salt, chicken, MSG and soy sauce to the meat, and add two kilograms of scallions. Cut into pieces and set aside. You only need to use two kinds of seasonings, Sichuan peppercorns and cumin. According to your own taste, you can add more Sichuan peppercorns if you like it.

Pour an appropriate amount of oil into the pot, add the seasonings over low heat and slowly stir-fry until crispy. Take it out, pour it on the chopping board and roll it into pieces with a rolling pin, then mix half of it into the meat filling, and the other half with the meat filling. Add the oil used for frying the seasoning to the chopped green onions and mix well. (Seasoned noodles are convenient now, you can buy them yourself)

Put two kilograms of meat filling in a basin and add about 6 taels of warm water (add more soup, add less soup, you can control the details), use your hands or more Move the chopsticks in one direction and spin them 300 times. Take a break. After another 200 times, pick it up with the chopsticks and make sure no soup drips down for one minute.

Add appropriate amount of sesame oil to the mixed green onions, mix well, then pour in the meat filling and stir well. This is the recipe for the filling of small soup dumplings.

When steaming at the end, use the risen dough, add a small amount of warm and hydrated dough, mix the two in one and knead evenly to roll out the steamed buns.

If you become proficient in making the traditional Xiao Long Baozi recipe at home, you can definitely open a steamed bun shop yourself in the future. May all your wishes come true! [Yeah] [Yeah] [Yeah]

[Sahua] I am very happy to answer your questions and hope to help you. I’m not sure if what I made is the 1970s flavor you mentioned. You can learn from it. Anyway, I think it’s very delicious!

I am a person who loves to eat Xiao Long Bao, but I always feel that the ones sold outside are not clean, so I learned this recipe myself.

[Heart] Ingredients

250 grams of pork filling

15 grams of ginger

50 grams of green onions

Cooking wine 12g

10g oyster sauce

20g light soy sauce

2g chicken essence

10g dark soy sauce

2 grams of white pepper

5 grams of edible salt

1.5 grams of five-spice powder

20 grams of cooking oil

Bun wrapper: ordinary 280g flour

150g warm water

5g yeast powder

3g aluminum-free baking powder

[心] Steps< /p>

1. Dissolve the yeast powder in warm water first, then pour it into the flour, stir while adding the yeast powder, and finally knead it into a smooth dough, and put it in a warm place to rise

2. Take advantage of the resting time to prepare the meat filling. Add cooking wine, light soy sauce, and dark soy sauce to the pork filling. Mix well and add oyster sauce, minced onion and ginger, then add a spoonful of cooking oil, salt, pepper, and allspice. , chicken essence. Mix thoroughly

3. After the dough has risen to twice its original volume and appears in a honeycomb state, take out the dough and flatten it into dough without needing to round it again to deflate the air. Divide the dough into small pieces. Flatten the buns

4. Roll out the bun skin into a thick middle and thin edge, then wrap the stuffing in it and pinch the edges tightly

5. If it is summer, there is no need to wake up twice. Put it into the pot with cold water, steam it for 15 minutes after the water boils

6. Turn off the heat and simmer for 1-2 minutes, take it out and you can eat it!

[ok]Tips

1. The difference between Xiaolongbao and other steamed buns is that it is soft. So you don’t need to knead it twice, you just need to flatten it to release air

2. The awakening time in winter and summer is different, so don’t look at the time when you wake up, but look at the final awakening state< /p>

3. There is no need for a second proofing in summer, and if you don’t proof it, you have to cook it with cold water

4. Xiaolongbao is soft and delicious, which is different from the first proofing. It depends on the degree. The awakening time is just right before it softens, and over-awakening is not good.

[Comparison] The above are the ingredients and process of making Xiao Long Bao. You can try it to see if it tastes like what you said, haha, I hope you like it, thank you!

It’s useless to give you the recipe. The key pork taste has changed, so the overall taste of the buns is not good. This is the reason.

I heard others say this, the main ingredients It’s flour pork

Make the dough, boil the pork skin into pork skin jelly, cut the pork into mince, add chopped green onion and mince the pork rind jelly, stir evenly, make it into small dumplings, wrap a little stuffing, and then boil water Steam them in a pot for about 10 minutes. The buns will cook easily

Which province are you talking about? As a small town in the north, I have been confused by the Nanjing soup dumplings, Hangzhou dumplings, and Tianjin dumplings all over the streets. I don’t know which province the dumplings originated from, let alone which one is the real one

Even if the taste is the same, what you eat will not taste good

Xiao Long Bao in the 1970s is a dream now, because there is no longer the meat in the 1970s, it has become feed meat now, so it is just With continuous addition and compounding, the original flavor of the ingredients becomes less and less. Even if there are better ingredients, they are still expensive. Adapt to it. Human beings survive and develop in constant adaptation. It has become history in 70 years.,, ,

Even if there is a recipe, you can't taste the taste of that era. The flour is not the same flour, and the meat is not the same meat.

The Mole Beard Longan Steamed Buns on Dustpan Street are still delicious.

It’s a pity that we can’t eat it now!