Check out the news from the Knows reporter Cornwon
2021-09-02 14:51
From September 2nd, "Taste of Shanghai" begins a journey to find the taste of new cities, taking you to find the vivid fireworks of the five new cities. Every Thursday at 22:30, the news channel "Taste of Shanghai" explores the delicious taste of the new city.
For many old Jiading, Nanxiang Xiaolong is the most gentle taste of happiness in childhood, and the small dumplings of "heavy filling and thin skin, with a big change to a small one" have become a golden sign of Jiading, blooming everywhere in Shanghai, and the tastes are also different. And what are the secrets that make Nanxiang Xiaolongbao delicious?
In the production of dough, the cold water noodle process is used. Cold water noodles, so that Nanxiang Xiaolong's dough skin to eat more strong, in the package with oil instead of dry flour, so that the skin of Xiaolongbao taste fresh and bite.
In addition to the dough crust, the filling of Nanxiang Xiaolong is also particularly exquisite, generally choosing pork front leg meat with a rich sense of fiber, and putting it into the freezer of zero to five degrees to drain the acid for 24 hours, making its taste more delicate. The filling of Nanxiang Xiaolong does not use MSG, and the skin of the meat is boiled with the stewed soup of the old hen in the next year to make a jelly, and evenly mixed into the filling to freshen up. The fat-to-lean ratio of the filling is also exquisite, and the fat and thin ratio is made according to the ratio of three to seven, plus more than ten kinds of auxiliary materials. The steaming on the pot strictly controls the temperature time, and adjusts the height of the cage drawer according to the temperature, making the Nanxiang small cage crystal clear and delicious.
(Look at the news Knows reporter: Kang Wanjun Intern Editor: Zhang Meng)