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Introduction: Teach you to make soup buns, the method is simple and easy to use, the skin is thin and transparent, the soup is delicious, and it is particularly delicious
People's life is inseparable from eating, eating a variety of things, whether it is staple food, vegetables, fruits or meat, are deeply loved by people; in addition, there is another type of food in people's hearts occupy a high position, it is pasta. When it comes to pasta, the first thing that comes to mind should be the pasta such as buns, steamed buns, and noodles, after all, these are the foods that everyone is most often exposed to. I especially like to eat bun pasta, bun pasta is not only buns, there are many different styles, such as fried buns, soup buns, etc., they all belong to the bun category. One of my favorites is the soup bun, the soup bun is thin and chewy, the soup is delicious and rich, the filling is fresh and fragrant, the taste is particularly good, and many people love the soup bun because of these.
Because I love to eat soup dumplings, I have always learned about the method of making soup dumplings, and in the process of learning, I have failed many times, but I have also succeeded many times. I often look for reasons when I fail, correct deficiencies when I succeed, so that the soup buns I make now taste particularly good, and after my continuous summary, the production method has become extremely simple, and novices can try it. Below I will share with you the method of making my soup buns, teach you to make soup buns, the method is simple and easy to use, the skin is thin and transparent, the soup is delicious, and it is particularly delicious! Like friends, let's take a look at my approach, after learning, when breakfast, dinner is very suitable.
【Making soup dumplings】
Ingredients we need to prepare: high gluten flour, salt, pork, pork skin, chives, ginger
Step 1: First make the dough of the soup bag, prepare about 300 grams of high gluten flour in the basin, then add about 2 grams of salt to it, stir well, increase the gluten of the flour; then draw a line in the middle of the flour, divide the flour into two parts, one part adds 70 grams of boiling water to the noodles, one part adds 70 grams of cold water and noodles, stirs them into dough, and then fuses them together, kneads them into a smooth dough, and then wakes the dough for more than 30 minutes. Note: The noodles should be made harder, if the sum is too soft, the skin of the bun is easy to break when steaming, resulting in the soup flowing out.
Step 2: When waking up, prepare the fat and lean pork, so that the taste is more fragrant. Rinse the pork with water, then use a knife to chop the pork into a pork filling, then add a little salt, cooking wine, oil, oyster sauce, chicken essence and oil and sesame oil to the meat filling, stir well with chopsticks, then wash a few chives, cut into green onions and add them to the meat filling, stir well, so that the filling to be used is ready.
Step 3: The next thing to prepare is to prepare the skin jelly to use, the skin jelly is the soup in the soup bag, because the skin freeze will melt after the heat, and after melting it is the soup, so when making the soup bag, the skin jelly is also very important. Jelly can be made by yourself or bought at the market. Method of making it yourself: prepare an appropriate amount of pork skin, wash and cut the pig skin into strips, add water to the pot, put the pig skin into the pot, add a few pieces of green onion and ginger, first turn the water on high heat to boil, then turn the heat to boil, wait until the pork skin is soft and rotten, fish up the pig skin, chop it with a knife, and then put it into the pot, boil it on low heat, wait until the soup is boiled thick, the color becomes milky white, fish the pig skin and onion ginger with a strainer, pour the soup into the container, and put it in the refrigerator after cooling.
Step 4: When you want to use the skin jelly, directly take out the appropriate amount of skin jelly, the ratio of skin jelly and meat filling is preferably 1:1, chop the skin jelly, and then put it into the meat filling, stir well and then put it in the refrigerator for refrigeration. Then take out the awakened dough and knead it on the board for a while; after kneading, knead the long strips, and then divide it into small agents, the agent should not be too large, a little larger than when making the dumpling skin. Knead the agent into a round ball, and then roll out into a thin dough; wait until all the agents are rolled out, take the filling out, and then wrap it into the dough skin, wrap it into the shape of a bun, pinch it tightly at the seal, and then put the prepared bun embryo on the oil paper to prevent the soup from collapsing, after the bun is wrapped, it can be steamed in a steamer, wait until the water is boiled to medium-low heat, steam for about ten minutes.
Teach you to make soup buns, the method is simple and easy to use, the skin is thin and transparent, the soup is delicious, and it is particularly delicious! The above is the specific process of making soup buns, have you all learned? If you learn it, try it, and the taste is very good.