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Authentic Wuxi Xiao Long Bao
Ingredients

Pork leg heart

Pork skin

Self-raising flour

30℃ warm water

Salt

Monosodium glutamate (MSG)

Soy sauce

Sugar

Shaoshing wine

Ginger

Scallion juice

Doctrine

1/7 pork Add salt, monosodium glutamate (MSG), sugar, soy sauce, minced ginger and scallion juice to the filling, mix well and set aside. The most crucial thing to make xiao long bao is the soup, which is going to use the pork skin jelly! Pour out the pork skin jelly and cut into fine dice into the mixed meat mixture, mix well.

2/7 Self-raising flour mix with warm water, until the surface is smooth and non-stick, the dough was round, covered with a plastic bag sealed airtight, and placed on the rise for 15-20 minutes, the dough is obviously puffed up, as if inflatable feeling. Roll the dough into a long strip, cut it into equal pieces with a knife, roll it into a circle with a thick center and thin sides, put the meat filling in the center of the dough and wrap it up, pinch the folds to close the mouth. Because it is the first time to do, the closing experience needs to be improved, (*

3/7__

4/7*) hee hee ......

5/7 wrapped two boxes to give to classmates to share.

6/7 rice cooker with matching steaming drawer, laying gauze, press fast cooking and so on the water boils, into the xiao long bao (each xiao long bao need to leave a gap between, because the pork skin jelly steamed will be thawed into a soup, to prevent sticking and leakage of soup). Still fast cooking state, steaming 8-9 minutes out of the pot.

7/7Best eaten hot, eat dipped in a little balsamic vinegar more delicious

Tips

Pork skin jelly practice: pig skin dehairing and washing, put into the water to boil, (you can add the appropriate amount of black pepper to deodorize), turn to a low heat and simmer until the skin is crispy, about 30 minutes. Put the pork skin and the remaining soup into a blender and pulverize it, quickly, because pork skin is very gelatinous and freezes very easily, especially in winter. Crush the pork rinds into a paste and place on a plate. In winter, place outside for 10 minutes or so to form a clear jelly-like consistency. In summer, put it in the refrigerator for 30 minutes.

Make sure to line the steamer drawer with a layer of saran wrap to prevent sticking and leakage of soup.