2. Seasoning: salt, wine (? teaspoon each), soy sauce, cornstarch (two teaspoons each), grated ginger (one teaspoon), water (four tablespoons), sesame oil, pepper (a little each).
3. For the dipping sauce, shredded ginger (half a tablespoon) and vinegar (two tablespoons).
Steps
1. Mince the lean meat and fat meat together, add seasoning and stir until gelatinous, then make into small meatballs;
2. Sift the flour into a large bowl, slowly add boiling water, and quickly mix well to form a soft dough, using a little flour to refresh your hands;
Roll the flour dough into long strips, and then cut into small rounds, and grind into a thin round dough, then put in meatballs and shape into a steamed dumpling. shape.
3. Steam the buns in a cage drawer for seven to eight minutes, mix well and dip them in the sauce, and serve while they are still hot.
Practice 2
1. 325 grams of flour in the basin, 140 grams of hot water at 80 ℃ (warm water in summer) and snowflake noodles, pouring into the torn leavening, alkaline water, kneaded until smooth and soft for the tight leavening.
2. Pork leg meat grated into the basin, add soy sauce, fine salt and mix well, grated jelly mixed into the meat, add sugar, monosodium glutamate, onion and ginger mixed into the filling.
3. Dough rolled into long strips, picked into an equal size of the dough 40, each pressed flat, with a rolling pin rolled into the middle of the thin side of the thick round skin (diameter of about 5 cm), wrapped in 25 grams of filling, pinch 15-20 folds of the package billet.
4. Take a small steamer basket, put in 10 billets, and steam them in a pot of boiling water over high heat for about 5 minutes. When eating, prepare rose vinegar and young ginger for dipping. [2]
Practice 3
Ingredients
Pasta: 150 grams of medium gluten flour, 75 grams of water, 2 grams of salt.
Dunking: 300g of pork filling, 200g of skin jelly, 5 small onions, 1 piece of ginger, 2 spoons of soy sauce (30g), a little salt, 3g of ground beef or chicken essence, 3g of sugar, 2g of white pepper, 20g of sesame oil.
Small cage dipping sauce: 20g of shredded young ginger, 20g of aged vinegar.
Steps
1. Add 2 tablespoons of soy sauce and 20 grams of sesame oil to the meat mixture, and stir in one direction with chopsticks to make the meat mixture strong and greasy.
2. Cut the green onion into small pieces, mince the ginger, put it into the meat mixture together with the ground beef (or chicken essence), sugar and white pepper, and mix well.
3. Cut the skin jelly into minced pieces, put it in the meat mixture and sprinkle a little salt.
4. Use chopsticks to mix the jellies and meat mixture well, so that the crushed jellies can be evenly distributed in the filling.
5. Add salt into the medium gluten flour and stir briefly with chopsticks.
6. Pour water into the flour and stir with chopsticks to form snowflake-like flakes.
7. Work the dough with your hands until it forms a smooth surface, cover with a cloth, and let it rest at room temperature for 25 minutes.
8. Test the dough to see if it has loosened up: press the dough with one finger and if it doesn't bounce off the surface, the dough has loosened up well. This is so that the dough won't shrink when you roll it out.
9. Divide the loosened dough into 30 equal portions and roll them out to a thickness similar to that of a dumpling skin. Place the filling on one crust, drag the crust with your left hand, and start wrapping the filling with your right hand by pulling, pushing, and pinching.
10. When you reach the last fold, tuck in the part you pushed out in front of you to seal it.
11. Put water on the steamer, brush a thin layer of oil on the drawer, and put the dumplings in place.
12. Turn on the heat and steam for 5 minutes, turn off the heat and wait 1 minute to remove. The soup is rich and delicious dunking soup xiao long bao is ready. [3]
Practice 4
Ingredients
Main Ingredients
Main Ingredients: Pork Filling, Low Gluten Flour
Supplementary Ingredients: Cabbage, Green Onion, Ginger
Seasoning: Deep Fried Sauce, Fragrant Oil, Light Soy Sauce, Oyster Sauce
Steps
1.Wash the cabbage and remove the old skin, cut the cabbage into shreds, chop it, and marinade it in a little salt for 5 minutes.
2, add 2 spoons each of sesame oil, oyster sauce, soy sauce, a pinch of salt, green onion and ginger water to the meat mixture, mix well and marinate for 15 minutes.
3, then mix in the fried sauce and stir well.
4, cabbage with a drawer cloth wrapped in dry water standby.
5: Add the cabbage into the meat mixture and stir until strong.
6: Knead the loosened dough a few times and cut it into dosages; roll them out with a rolling pin to form round skins.
7: Wrap the buns with the filling and shape into raw buns.
8: Try to keep the buns the same size.
9, will be placed in the bun bao bao bao inside the bao, and then fermentation about 10-20 minutes, open fire steam.
10, high heat steaming open to low heat for 15 minutes.
11, turn off the fire and then simmer for 2-3 minutes before opening the lid