Region: Jiangsu snacks

Technology: steaming

Wenlou Tangbao production materials: 1250 grams of fine flour, 1 live hen, 750 grams of net pork, 750 grams of crab, 750 grams of pork rind (fresh) 750 grams of pig bones 750 grams of minced onion, minced ginger 12.5 grams of salt 45 grams of cooking wine 50 grams of sugar 50 grams of white soy sauce 50 grams of cooking soda water 50 grams of cooked lard 150 grams of white pepper powder. grams, 50 grams of cooking wine, 7 grams of sugar, 50 grams of white soy sauce, 50 grams of alkaline water, 150 grams of cooked lard, a little white pepper.

Introduction of Wenlou Soup Buns: Wenlou Soup Buns became famous during the Daoguang period of the Qing Dynasty. At that time, Huai'an, Jiangsu Province, set up a government, the city of civil and military hall camp, outside the city under the river town, canal boats gathered, salt merchants are very many. The capital officials often came here to supervise the civil and military examinations, so the city was bustling and there were many varieties of snacks. River town Wenlou noodle shop masters in the production of soup meat buns based on the change of crabs, hens and other raw materials made of soup filling, water noodles made of soup skin buns. Every year when the Mid-Autumn Festival fat crabs on the market began to supply, to the lunar calendar in November, seasonal. Because of the soup more thin skin, from the cage to the plate, must be gently grasped by hand, so it is also known as grab bag. Wenlou soup dumplings to the selection of materials, unique craftsmanship, fine production, taste extremely fresh and famous far and near, and sells.

Characteristics of Wenlou Soup Buns:

The buns are big and thin, the soup is delicious, smooth and not greasy.

Teach you how to do Wenlou soup packets, how to do Wenlou soup packets

1. The hen slaughtered, remove the net hair, blood, viscera and wash; pork skin, pork bones clean, pork cut into 3 mm thick blockbuster. The above ingredients together under the boiling water pot scalded and washed after fishing. The pot was replaced with water, put chicken, pork skin, pork, pork bones and other simmering with high heat, to pork six mature when fishing, cooled and cut into 0.3 cm large dice; chicken eight mature when fishing out the demolition of the bone, but also cut into 0.3 cm large dices; meat skin rotten when fishing, while hot chopped up, the finer the better; pork bone fishing out of the temporary use.

2. Wash the crab, into the cage steamed, remove the shell to take the meat, dry and then crushed into powder. Add cooked lard in the pot and heat, put onion, ginger, each 7.5 grams of fried flavor, pour into the crab powder slightly fried, add 12.5 grams of wine, 7.5 grams of salt and white pepper stir-fried evenly into a bowl.

3. Take 2500 grams of broth filtered once, poured into the pot and added to the meat skin velvet boiling, and then filtered once more, such as larger granular pork diced, chopped once again into the pot boiling, skimmed off the froth (ready to prepare a small pot of cold broth boiling pot, in order to skimming), to be thick soup (with a spoon scooped without breaking the silk), then put the chicken diced, diced meat boiling, and then skimmed off the froth, and then put into the onion and ginger minced 5 grams, cooking wine, 37.5 grams, refined salt 30 grams of salt. 37.5 grams, 30 grams of refined salt, white soy sauce, sugar and fried crabmeat. When the soup boils, use the soup to scald the pot (the soup is still poured into the pot), and then boil the soup filling evenly into 4 pots (the bottom of the pot is empty to facilitate heat dissipation), use chopsticks in the pot to stir constantly, so that the soup does not precipitate, the filling does not stick to the bottom. After the soup is cooled and solidified, use your hands to knead the filling in the basin.

4. 1125 grams of flour into the basin (leaving 125 grams for the surface), 400 grams of cold water to dissolve 7.5 grams of salt and soda water together, poured in several times, the flour into a granular, and then kneaded and kneaded into a ball, placed on the board to knead through the kneading side of the folding, each folding in the dough on the contact side of the dip in the water, and so on many times to the dough by the hard back to the soft, rolled into a thick strip, disk into a round, covered with a net The first thing you need to do is to make sure that you have the right amount of water in your hands.

5. Molten dough rolled into strips, picked into 50 dosages, each billet sprinkled with a little flour, with two small rolling pin rolled into a diameter of 17 centimeters, the middle of the thick around the thin round crust. The left hand to take the skin, the right hand to pick into the filling 100 grams, folded crust, left hand to hold, right hand push forward to close the mouth, remove the tip, that is, into a round waist-shaped soup dumpling billet.

6. soup dumplings billet into a small cage, each spaced 3.5 cm, placed in a pot of boiling water on the high-fire steaming 7 minutes is cooked.

7. Sheng soup bag plate with boiling water hot and dry, grab the bag with the right hand when the five fingers apart, the bag lifted, the left hand to take the plate immediately inserted into the bottom of the bag, the action should be rapid. Put one on each plate and eat it with ginger, cilantro and vinegar for better flavor. When eating Wenlou soup buns, you should first bite a small mouthful, and then gently suck the soup to taste. On the contrary, the soup overflows, scalding the mouth and staining the clothes.

The production of Wenlou soup dumplings essentials:

1. Dough to be rolled evenly, rolling thin and large;

2. The filling should be boiled to make a good jelly;

3. Bao pinch to the right way, the package is ripe, grab the soup dumplings to be light and fast.