The soup dumplings do this, the skin is thin and filling, the soup is DIRECT, and the fresh son saliva is DIRECT! Xiaobian is a northerner, but the whole family has a southern stomach. Raw fried buns are very famous in suzhou and Hangzhou. I remember the first time I knew that the raw fried bun was still in Suzhou, when it was a family to travel, casually found a soup bun restaurant on the side of the road, did not eat and did not know, a frightened to eat, thin and juicy skin, crispy skin inside the tender meat. Now think about it also drooling. When I go home, I often want to eat, but it is too far away, and when I want to eat, I can only wrap it myself. After several attempts, I finally made a bun that could be used for soup. Focus on remembering this step. That is, using the characteristics of the protein in the meat with hydrophilic power, adding salt to the meat paste, the water is stirred in one direction, and the water will be slowly absorbed by the meat. When the bun is steamed, the meat shrinks after it is hot, and part of the juice is separated from the meat, and the soup can be seen when eating.
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ingredient:
Flour to taste, meat filling to taste, yeast powder 5 g, green onion 1/2 stick, meat skin 4 strips, soy sauce to taste, consume 1 spoonful of oil, 2 spoons of light soy sauce, a little salt, 2 spoons of sesame oil, a small amount of ginger
Cooking steps:
1. Meat skin jelly mine is boiled a day in advance of the soup and put in the refrigerator. Buy a few pieces of meat skin, very cheap, I only 1.5 yuan. The skin of the meat can also be changed to the same as the chicken feet ~ Hey hey after the skin is bought back and then cleaned, the meat skin is put into the pot, and then put water to cover the skin. Put some cooking wine, salt, boil on high heat and continue to cook until the soup is white, then reduce the heat to continue to simmer slowly.
2. Boil until the soup is thick and white, and the skin of the meat is already rotten at this time. Losing resilience, it's almost enough. Fish out the skin of the meat without using it. Just leave the soup and fill it with collagen!
3. The soup is filtered in a bowl with a lid, cooled and refrigerated until formed, not in the freezer. Easy to freeze. I just lost once here~
4. Add flour to yeast powder and stir in warm water to knead into a dough. It can also be smoother and placed in a warm place to wake up to twice as large. At this time, you can use this time to make filling
5. Pour out the skin of the meat and cut into small pieces. Very small blocks...
6. Mince the meat, green onion and ginger and place in a bowl
7. Mix in soy sauce, soy sauce, oil consumption, chicken essence, salt, add some stock, if not, water can also be stirred in one direction. After a while, it feels a little difficult to stir, which means that it is absorbed.
8. Stir the minced meat and add the jelly to the skin. Continue stirring. If you are afraid that the skin of the meat will freeze out of too much water. You can put the stirred filling in the refrigerator and freeze for 5 minutes.
9. The dough is twice as large. Almost woke up.
10. After vigorously kneading the waking dough into a smooth, elastic light dough. Cut into small pieces of equal size. The dough can be kneaded more often. If the strength is better. It is not easy to reveal the filling when wrapped up.
11. Press the small ball into a circle with the palm of your hand and roll out into a thin skin with a rolling pin. The skin is preferably thinner around the middle and back points.
12. Wrap them into small buns according to your own methods...
13. I also don't know much about bags, so it looks average. It must be sticky. Otherwise the soup will leak. Ha ha
14. I didn't have time to buy gauze. So afraid of sticking to the pan. Brush the steamer with a layer of oil. Put the bun in cold water. Steam for 10-15 minutes before turning off the heat. Turn off the heat and wait two or three minutes before removing.
15. No... Do it for the first time. Except it doesn't look good. It tastes good. There are also soups! Very fresh. Not greasy...
Cooking Tips:
1, do the noodles of the small soup bun, as long as there is a little bit of fermentation on it, if the noodles are fermented excessively, after the bun is mature, there are many holes or quite loose bubbles in the dough, so that the juice in the filling will be absorbed by the dough skin of the bun, and the soup will be greatly reduced.
2, small steamed buns, also known as small steamed buns, in southern Jiangsu, Shanghai, Zhejiang around the custom is called small cage steamed buns, Sichuan called small steamed buns, Wuhan called steamed buns, a steamer has 10 buns, 10 buns for a cage.
3. It originated from the soup bun in Kaifeng, the capital of the Northern Song Dynasty, and was inherited, developed and evolved in Jiangnan during the Southern Song Dynasty.
4. Xiaolongbao is a famous traditional snack in Changzhou, Wuxi, Suzhou, Shanghai, Nanjing, Hangzhou, Ningbo, Jiaxing, Wuhu, Huizhou, Shengzhou and other Jiangnan regions.
What delicious pasta is available in your hometown?
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