During the working days when I got up early to go to work, I was always in a hurry, and I had to sit at the table and burp until I was hungry before I had time to eat. Or casually carry a bag of buns on the side of the street, carry a sandwich, and wait for lunch to deal with it.
This fermented xiao long bao made with fresh pork of the day, with large meat filling mixed with oily soup, is simply the top of the Chinese breakfast! The heat in the kitchen and the aroma of food warm the heart and stomach at the same time.
Usually eating out for breakfast with minced meat, the chance of stepping on thunder is very high. When you eat too greasy or stale minced meat, you not only lose your appetite directly, but also feel uncomfortable in your stomach. In the words of a colleague, "This is the first xiaolongbao that I can eat for breakfast." Because it:
○The old noodles have been fermented for a long time, and the dough that can breathe is flexible
○ Fresh pork is slaughtered in the early hours of the morning, and it is made on the same day as acid drainage
○配料表干净，咸淡适口，油香不腻
In fact, what I first dug up in the kitchen was a black pig fresh meat xiaolongbao. It has been online for nearly 6 months, and it has been stable and continues to be well received, and there are always a few packs in the refrigerator of chefs.
However, under the principle of deliciousness, there is no hierarchy of ingredients themselves. Each ingredient has its own unique personality, for example, black pork has a firm meat quality and rich aroma, but also has the problem of higher price and more fascia, while white pork has a pure pork aroma, softer meat quality and higher cost performance.
Before the launch of fresh pork xiaolongbao, we invited some chefs who had previously purchased black pork fresh meat xiaolongbao to do an evaluation. Most people believe that white pork is not inferior to black pork in terms of taste alone. Because of the fresh meat and careful seasoning, the taste of the food does not lie.
Because of the experience of cooperating in the research and development of black pig fresh meat xiaolongbao, we have smoothed the polishing of raw materials, processes and formulas with our cooperative factories this time. Therefore, on the basis of ensuring the original level, the cost has been further reduced.
Considering that xiaolongbao is a high-frequency demand for breakfast, we adjusted it to close to zero profit sales. I hope that the chefs can eat the high-quality and affordable xiao long bao without burden, so I often visit the kitchen store.
The current price is 39.9 yuan/6 bags (30 in total), if there are more people in the family, you can choose 59.9 yuan/12 bags (60 pieces), and each xiaolongbao only costs 1 yuan.
fermentation of old noodles,
Breathing dough.
"Of course, the old noodles are important, and the steamed buns from the old noodles are delicious. "The prototype of this xiaolongbao comes from Shengzhou xiaolongbao, and the old noodles are also the biggest feature of Shengzhou xiaolongbao.
Small buns sitting in a row in the production workshop
The fermentation of old noodles means that ghee, baking powder, preservatives, and chemical yeast are not additionally added, but are induced by natural yeast, and the fermentation time is about 6~12 hours. The old dough may seem simple and simple, but it is a piece of dough that breathes continuously and is full of vitality.
Therefore, during the fermentation process, the dough needs to be vented several times and the internal structure is observed, and the dough needs to be kneaded several times after the fermentation is completed to make the dough more elastic.
As a result, the steamed old dough has a natural yellowish-white color and a unique wheat aroma after a long fermentation. Although it is firm, it is also full of pores on the inside, and the juice can almost penetrate out.
Pick it up and pinch it, and it can rebound. It is tough to tear, and the mouth will not immediately become wet and soft, but the more you chew, the more fragrant it becomes.
Use fresh pork of the day.
Every morning, fresh pork is cut in the slaughterhouse, fascia is removed, and other steps are completed. It is not difficult to see that the fresh meat has a tender texture, and it is even very shiny.
The fresh pork arrives at the factory at 6 a.m. and begins to drain acid. Sometimes I go to the market to buy meat, but I can't buy the fresh meat of the day.
The meat filling is delicious because: pure pork, not mixed with soy protein, chicken and other ingredients, the seasoning is simple and restrained, highlighting the aroma of the meat, no need to chop very finely, retain the original grain, fat and lean even, neither shriveled nor greasy.
The seasoned minced meat and the fermented dough will be transformed into a drawer of white and fat xiao long bao under the skillful hands of the master. The advantage of hand-wrapping is that the master can have more flexible control over the thickness of the dough. Thick in the middle and thin on both sides to wrap the filling intact.
The steamed buns are a whole meat filling, tender but not loose, and have the texture of fresh meat. The juice moistens the dough, and the fleshy aroma fills the lips and teeth with a bite.
Chefs said that this small meaty bun "can be regarded as the first quick-frozen!"
From raw materials to processes,
Busting the myth of mass production.
"Rough, complex process, many additives", I went to the production workshop to really find that black pork xiaolongbao is a product that can break your perception of factory mass production:
Although it is mass-produced in the factory, the method of this old noodle xiaolong is almost exactly the same as how we make steamed buns at home, and even retains most of the manual links.
Due to the texture of the dough, it is easy to stick, so it is not suitable for working with gloves. Before entering the workshop, the masters will strictly carry out the necessary hand disinfection
And it can stably reach a level higher than the average line in terms of raw materials and processes. Relying on an accurate and efficient assembly line system and strict production process control.
Another huge advantage of factory mass production is that it is safer and cleaner than handmade buns in offline stores, especially when it comes to long fermentation and meat handling.
After the pre-steaming is completed, the buns are put into cold storage for flash freezing. In other words, the buns will be frozen and kept fresh all the way after they are made in the factory until they are placed in your refrigerator. This step not only prevents aging and maintains the taste, but also inactivates microorganisms and bacteria.
The fresh taste of the old noodles and xiaolongbao produced in this way can continue to your dining table. Put the xiao long bao in the steamer in the morning and wash up, even the trivial things like brushing your teeth and dressing are full of anticipation, because the good smell is waiting for you.
🎉
! Come on with some good taste!
Lower Kitchen Fresh Meat Xiao Long Bao 135g/bag (5pcs)
¥39.9/6 bags(30 pcs)
¥59.9/12 bags(60 pcs)
Shelf life: 12 months
Production date: February 2024
Storage: Freeze at -18°C and below
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Buyer: Yi Huang
Curator: Nine books
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