How to steam the Missing Soup Xiao Long Bao: There is no need to defrost quick-frozen dumplings. Cover the pot with baking paper and cold water. After boiling, lower the heat to the lowest for 8-10 minutes. Turn off the heat and simmer for 1-2 minutes before opening the lid. .

The skin of the steamed soup dumplings is as thin as a cicada's wing and does not absorb the soup. It melts in your mouth when you eat it, which is indescribable beauty.

Related information:

1. The ingredients used in Missing Soup Xiao Long Bao include 500 grams of special powder, 3 grams of yeast, 4 grams of baking powder, 500 grams of pork, and 50 grams of sesame oil. , 10 grams of sugar, 10 grams of salt, 10 grams of cooking wine, 20 grams of soy sauce, appropriate amount of ginger, green onions, pepper and MSG.

2. Knead 250 grams of flour, add yeast and baking powder, and knead it with warm water to form a dough. Set aside to rise. Then take 250 grams of flour and add 80°C water to scald half of the dough, and scald the rest of the dough. Add cold water and mix into warm water dough and set aside.

3. To make stuffing, peel the pork, wash and mince it, make the skin into jelly, chop the green onion and ginger, put the meat into a basin, add seasonings, add water, salt, jelly, sesame oil, Stir onion and ginger into filling and set aside.

4. After kneading the dough until the surface is smooth, roll it into a long strip and then break it into evenly sized balls. Roll out the buns and knead the fillings into separate buns. The bun pattern should be clear. Put the steamed buns into a small steamer and steam them for about 10 minutes. The steamed buns are soft and tasty, juicy and juicy.