2: My face is going to fall. . Backward force (those who have eaten Lamian Noodles should know, but don't use too much force, but be moderate)
3: Generally, it is needless to say that the rod skin. . If you wear makeup, you are trapped. . The ingredients of soup packets are certain. . They are all weighed by scales. . Generally speaking, it is calculated by ten Jin. . Then put the broth into the pit (the ratio of four soups to two soups per catty). .
4: Let's talk about the package method first. . Steamed buns with dough may not die. . But bread will die, and steamed buns will be cooked. . We are all in a cage with ten sides, and with traps, it is usually about two or two. . It is characterized by being held up like a lantern. . Put it down like a chrysanthemum. . The skin is thin and big. . Pour the soup and oil. . Soft and delicious. .
Practice of soup-filling bag 2 Crystal soup-filling bag: raw materials: fresh pigskin 500g, white gourd 600g, fish gizzard 150g, ham 30g, cucumber skin 30g, chicken skin 1 slice, ginger 25g, green onion 50g, refined salt, pepper, cooking wine, monosodium glutamate, chicken essence, etc.
Method:
1. Wash the pigskin, put it in a pressure cooker, add fresh soup, add ginger, onion, refined salt, pepper, cooking wine and chicken essence, cover it, heat it until the pigskin becomes juice, cool it, open the cover, remove the residue, pour the soup into a square plate, cool it, put it in a refrigerator and cut it into jelly with a diameter of 2 cm. 2
2. Peel the wax gourd, cut it into large pieces with a square of 15 cm, then cut it into large pieces, *** 12 pieces, and soak it in salted boiled water for about 10 minutes; Slice ham, cucumber skin and egg skin; Blanch onion leaves in a boiling water pot and tear them into filaments; Cut the red cherry into fine powder.
3. Roll the jelly cut into balls with a layer of dry starch, then wrap it with a layer of fish maw, then dip it evenly with shredded ham, shredded cucumber skin and shredded egg skin, wrap it with soaked wax gourd slices, then bundle it with shredded onion leaves into pomegranate packets, and decorate it with cherry powder to form crystal soup packets. Put it in a cage and steam it for about 5 minutes with high fire, then take it out and put it on a plate.
4. Wash the pot on the fire, add a little fresh soup to boil, add refined salt, pepper and monosodium glutamate, thicken it with wet starch, pour sesame oil and pour it on the crystal soup bag in the pot.
Method 3: main ingredients: flour 1000g, warm water 600g, pork belly 700g, jelly 280g, crab meat 160th, crab roe 40g, soy sauce 40g, lard 100g, and auxiliary materials: cooking wine 6g, sesame oil 8g, sugar and chopped green onion.
Making:
1) Knead the flour thoroughly with water and let it stand for a while;
2) Chop pork into minced meat, chop into crabs, heat with lard, add crab meat, crab roe and Jiang Mo fried crab oil, and mix with minced meat, bean jelly, soy sauce and cooking wine to make stuffing;
3) Knead the dough into strips, pull it into 4 dough blanks every 50g, roll it into round skins, add stuffing, knead it into pleated bags, and steam it in a steamer for 10 minute.
Method 4 of soup-filling bag: raw materials: lean pork on pig's hind legs, large skin on pig's belly, high-gluten noodles of female crab, salt, saturated alkaline water, pig's skin,
After washing, add cooking wine, soy sauce, onion and ginger, cook to make skin soup, cold cut, freeze for five hours to make skin jelly, take it out and chop it, add the mixed fine minced meat, add crab roe and crab meat, add appropriate amount of salt and chicken powder, add appropriate amount of salt for later use, and feel it tastes a little salty, add a spoonful of saturated alkaline water, and knead the dough. But one is that there is too much soup and the heat transfer is fast, which means that it can't be steamed. Too much soup will turn into steam and become bigger, which will also make the dumplings crack, flourish and be full of gas. Six minutes is enough, but this practice must be based on Weiyang's bun technique, otherwise it is easy to break the soup.
Method 5: Main raw materials: flour, meat and seasoning.
Introduction: Tangyuan is exquisite in materials and fine in workmanship. It is made of refined flour and hot noodles, with pork ribs as stuffing, fresh bone marrow soup as stuffing and more than ten kinds of superior seasonings as seasoning. Steamed buns are delicious and tender, with thin skin and soft tendons, exquisite appearance, rich soup and oily but not greasy.
The formula of soup in the soup bag: fresh pigskin 200 g (peeled and depilated fat); Normal temperature water1000g; ; Ginger 6g; Onion segment16g; ; Sugar 2g; Soy sauce1g. Technology: Boil fresh pigskin in boiling water for 20 minutes (mainly to remove the smell of meat), pour off the water, add it according to the formula, cook for 1 hour, remove the ginger and onion, continue to cook the gravy and pigskin, put the cooked pigskin into a meat grinder to grind twice, and then put it into the reserved gravy. If not, the total weight should be the same as before cooking. Precooling and solidifying the cooked soup. Chop it after solidification, mix it into the meat stuffing and wrap it quickly, otherwise the pigskin jelly will turn into water, which will affect the wrapping shape.
Features: fresh and tender meat, thin skin and soft tendons, exquisite appearance, mellow soup, oily but not greasy.
Practice 6: 500 grams of flour and 4 grams of yeast.
Stuffing:
Pork 350g soup powder150g
Adjusting accessories:
Mushroom soy sauce 15g chopped green onion 10g Jiang Mo 15g refined salt 8g clear oil 20g sesame oil 25g sugar 5g cooking wine 15g monosodium glutamate 5g pepper noodles 2g pepper water.
Production method:
(1) Put the flour into a basin, add yeast and clear water to make dough with appropriate hardness, ferment at 30℃ for 2 hours to form tender yeast noodles, add alkaline water, knead thoroughly, and stand for use;
⑵ Chop pork into powder, add mushroom soy sauce, refined salt, cooking wine, white sugar, pepper water, Jiang Mo, monosodium glutamate and pepper noodles, stir well, add water 125g in several times, stir well, then add clear oil, sesame oil and chopped green onion, stir well, let stand for 30 minutes, and then freeze the soup skin into pieces, put them in and mix well.
⑶ Put the fermented dough into 15g/ sheet, roll it into round skin, wrap it with 15g stuffing, knead it into round steamed bread with folds of 18-24, close the mouth shape of crucian carp, put it into a steamer, and steam it for 6- 10 minutes.
Features:
More juice, more oil, delicious and unique flavor.
Precautions:
(1) The dough fermentation time should not be too long, and the dough should be tender;
(2) The steaming time should not be too long, so as not to show the bottom.
Practice of seven crab yellow soup packets:
Ingredients: flour 1000g warm water 600g pork belly 700g pigskin jelly 280g crab meat 160g crab yellow soy sauce 40g each.
Ingredients: lard 1 00g cooking wine 6g sesame oil 8g white sugar chopped green onion Jiang Mo 5g salt15g pepper monosodium glutamate1g each.
Production method: 1. Add water to the flour, knead it thoroughly and let it stand for a while.
2. Chop pork into minced meat, put it into crabs, heat it with lard, add crab meat, crab roe and Jiang Mo fried crab oil, and mix with minced meat, bean jelly, soy sauce and cooking wine to make stuffing.
3. Knead the dough into long strips, pull it into 4 dough blanks every 50g, roll it into round cakes, add stuffing, knead it into pleated bags, and steam it in a steamer for 10 minute.
The practice of eight chicken soup packages in soup;
Ingredients: 500g wheat flour and 300g chicken.
Accessories: frozen pigskin 100g, onion 20g, ginger 20g,
Seasoning: cooking wine 15g, salt 4g, monosodium glutamate 2g, peanut oil 20g, spiced powder1g.
Exercise:
1. Cook the flour in boiling water until it is half cooked, and then mix the flour with warm water;
2. Chop the chicken into mud;
3. Frozen and chopped skin;
4. Put onions and Jiang Mo into the chicken;
5. Add frozen skin, cooking wine, refined salt, monosodium glutamate, peanut oil and spiced powder into the chicken stuffing and mix well;
6. Pull the dough into powder, roll it into round pieces, wrap it with stuffing, and knead it into pleats;
7. Steam on the drawer for about 15 minutes, then take it out and serve.
The practice of soup packets Nine pomegranate soup packets:
Ingredients: 200g sea cucumber, 3 prawns, chicken breast150g.
Protein skin, jelly, coriander stalk, red caviar.
Soup, salt, monosodium glutamate, pepper, chicken powder, onion ginger juice, cooking wine, sesame oil, onion oil and wet starch.
Exercise: 1 Dice the shrimp. Dice the sea cucumber and chicken breast. Add onion ginger juice, salt and monosodium glutamate to make fresh stuffing for the second time.
2. Cut the jelly into pieces, trim the protein skin into disks of the same size, add two fresh fillings and jelly, tie them into pomegranate packets with coriander stalks, make them one by one, and steam them in a cage for later use.
3, add soup to the pot, add seasoning to taste, thicken, pour onion oil on the pomegranate bag on the plate, and then add caviar.
Tip: Don't trim the protein skin too thin. The amount of frozen skin should be sufficient and the taste should be fresh and strong. The steaming temperature should not be too high.
The practice of soup bag ten abalone soup bag:
Ingredients: 4 soup packets.
Filling material:
(1) 4 small abalone
(2) Shrimp 150g chicken 150g scallop 60g mushroom 60g mushroom.
(3) 600 grams of chicken, 300 grams of pork, 40 grams of ham and 3000 grams of water.
Salt 1/2 tsp sugar 1 tsp fresh chicken powder 1/2 tsp pepper 1/3 tsp sesame oil 1 tsp.
Exercise: (1) Cook the stuffing (4) slowly with low fire until the water is about 1200㏄, and then filter the soup to serve.
(2) Chop the shrimps together with the stuffing; (3) After removing the intestinal sludge, cut the rest into fine powder, and mix with all seasonings evenly to obtain the stuffing, which is divided into 4 parts for later use.
(3) Put 1 serving stuffing into each Tang foreskin, pinch it tightly, put it into a small bowl, put it into a small abalone, scoop it into a bowl filled with soup, and steam it for 20 minutes on high fire.