250g medium gluten flour, water 140g (hot water in winter, cold water in summer, warm water in spring and autumn).

2 grams of salt

Chopped meat

200 grams of pork and 1 egg in front of the pig.

Ginger cooking wine 10g

Frozen skin 300g, soy sauce 10g.

Salt 4g raw powder 10g

Pigskin jelly

Pigskin100g water10000g

Cooking wine15g salt, one teaspoon.

Steps of Shanghai baozi stuffed with juicy pork

Skin jelly making process

Illustration of steamed dumplings in Shanghai 1 1. Wash pigskin and cut into small pieces;

Scrape the front and back of pigskin with a knife edge;

Add water to the soup pot, boil it and add pigskin;

When pigskin is rolled, the pigskin is picked up and drained;

Cut into small squares;

Re-inject a pot of water, boil it and add Pijiangding;

Illustration of steamed dumplings in Shanghai 22. Add cooking wine and salt and stir well;

Cover the pot and stew for 2 hours (or stew in pressure cooker for 25 minutes);

Filter out the diced pork skin soup (because I like pure jelly, I filter out the meat residue, and friends who don't mind can omit this step);

Pour into a container with a cov, cooling, and refrigerating in a refrigerator for more than 2 hours;

Take out the frozen skin and invert it;

Cut into pieces.

Steamed bun practice

Illustration of steamed dumplings in Shanghai 1 1. Mix all dough materials, knead into smooth and uniform dough, and cover it with wet cloth for 20-30 minutes;

Add pork, eggs, cooking wine and a small amount of ginger slices into a cooking machine and beat them into paste;

Take a large bowl, mix minced meat and jelly, add soy sauce, salt and cornstarch and mix well;

Rub the dough into long strips, cut into small doses, and roll it into thin round dough;

Wrapped with meat stuffing, pleated and wrapped into steamed buns;

Sweep the oil in the steamer and put the steamed bread into the steamer evenly;

After the water in the pot is boiled, steam it in a steamer for 5 minutes.

Shred ginger, add Zhenjiang balsamic vinegar, steam soup buns and dip them in.

skill

Shanghai steamed buns, as always authentic, belong to Nanxiang steamed buns, which is a traditional famous spot in nanxiang town, Jiading County, Shanghai, with a history of 100 years. The original founder was Huang Mingxian, the owner of Rihuaxuan Dim Sum Shop. Later, his son opened a branch in the Old Town God Temple in Yuyuan Garden. Today's Yu Garden is one of the important tourist attractions in Shanghai. It attracts countless tourists with its traditional historical and cultural atmosphere, while Nanxiang Xiaolong attracts countless diners all over the world with its unique delicacies. Therefore, some people said with a smile, you must go to Yuyuan Garden when you go to Shanghai, and you must taste Nanxiang Xiaolong when you go to Yuyuan Garden.