There are many traditional snacks in our country, especially breakfast culture, which is very popular in every city, and every city has its own breakfast culture. But no matter which city they are in, many people like to eat xiaolongbao in the morning. There are many kinds of Xiao Long Bao, such as ordinary vegetable fillings, meat fillings, and soup dumplings. Compared with ordinary xiaolongbao, the skin of the soup dumpling is thinner and the size is smaller. The most important thing is that the soup dumpling is full of soup. Just bite it lightly and a lot of it will burst out. The soup tastes very delicious.
But many people are very curious, how is the soup in this kind of soup dumplings packed? How to make soup dumplings to ensure that the soup does not leak out during the steaming process? In fact, the process of making soup dumplings is very simple. You only need to buy fresh pig skin, wash it repeatedly, boil over high heat, put in the pig skin and cook it until it is transparent. Then take the pig skin out and scrape off the fat, leaving only the transparent pig skin. Put the pig skin into the water again, clean all the fat on the surface, then put the pig skin into the pot, add cooking wine, onion, ginger, garlic and bring to a boil over high heat. Then take out the pig skin and put it into a juicer to make soup. Then put the soup in the refrigerator for a while so that the pig skin will become pig skin jelly.
After taking out the pork skin jelly, cut it into small pieces, and then wrap the soup dumplings in the same way as normal dumplings. When making the buns, in addition to the meat filling, you also need to add a piece of pork rind jelly. If you find it troublesome to add the pork rind jelly separately, you can also add the pork rind jelly into the meat filling when adjusting the filling. Mix together.
When the soup dumplings are steamed, the pig skin jelly inside will melt and become the soup in the soup dumplings. Moreover, the skin of soup dumplings is usually made of hot noodles and has not been fermented, so it will not absorb all the soup in the meat filling into the dough like ordinary xiaolongbao, so this is why soup dumplings appear. This includes the phenomenon of bursting with juice as soon as you bite it. ?