Xiaolong steamed bun is a traditional dish originating from Shanghai and a bright business card in Chinese dining culture. Its outer skin is as thin as paper, the filling is delicious and delicious, and every bite can make people feel the strong taste of love.
The taste of steamed buns. Its thin, elastic outer skin melts in the mouth, and the filling is a perfect combination of delicious gravy and various spices. Each bite can make people feel the rich aroma and delicious taste, which will make people have an endless aftertaste.
In recent years, with the increasing popularity of Xiaolongsteamed buns, more and more people have begun to pay attention to and love this delicacy. Not only in Shanghai, but also small steamed bun shops across the country have begun to emerge, becoming one of the first choice items for people to taste food and start a business.
Below I will share with you the recipe and production process of Xiaolong steamed bun filling, hoping to give the bosses who want to start a business and start a business to have the effect of throwing bricks and jade!
【Step 1】Xiaolong steamed bun filling processing:
1. Wash 500 grams of pork front leg meat, control the dry water, cut into meat puree with a knife, and pour into the container. Then put 20 grams of Huajao wine, 18 grams of sesame oil, 10 grams of white pepper, 10 grams of light soy sauce, 2 grams of monosodium glutamate, and an appropriate amount of refined salt.
2. Then stir well with a tool, pour 15g of green onion and ginger water and beat clockwise, and finally put in the pork skin frozen and stirred evenly.
3. Pork skin jelly has a smooth taste and delicious taste. Here's a simple recipe for pork skin jelly:
Required materials:
* 500 g pork skin
* 10 g sliced ginger
* Appropriate amount of cooking wine
* Salt to taste
* Appropriate amount of water
Steps:
1. Wash the pork skin, cut it into small pieces, put it in a pot and add water to boil.
2. Add the ginger slices and some cooking wine and continue to cook for about half an hour until the pork skin is tender.
3. Remove the boiled pork skin and soak in cold water until cool.
4. Cut the pork skin into small pieces and puree in a blender.
5. Pour the puree pork skin into the pot, add an appropriate amount of water and salt, and stir well.
6. Heat slowly over medium-low heat, stirring constantly, until the pork skin jelly thickens.
7. Pour the pork skin jelly into a container and refrigerate until solidified.
Tips: When making pork skin jelly, you can add some spices according to personal taste, such as green onion, coriander, etc., to increase the taste and flavor. At the same time, in order to ensure food safety, it is recommended to choose fresh pig skin production. ）
【Step 2】Dough making recipe:
1. 500 grams of Wudelite powder, add about 250 grams of water, add 3 grams of fine salt, stir well and knead into a uniform dough.
2. Leave for about 10 minutes, take out and knead into long strips, cut into about 10 dough with a knife, slightly thicker in the middle and slightly thin dough around the perimeter, then put in fresh meat filling, wrapped into 14 wrinkled small buns.
【Step 3】Cooked treatment:
Steaming: Put the prepared Xiaolong steamed bun into the steamer and steam on high heat for about 7-8 minutes, until fine bubbles appear on the surface of the Xiaolong's steamed bun, then take it out.
Cooling: Remove the steamed steamed bun, place it on a plate, let it cool naturally to room temperature, and serve.