Small steamed buns filled with soup -- figure 24 explains the practice of authentic small steamed buns-You Are Foodie

By Elsie
56

Small steamed buns filled with soup -- figure 24 explains the practice of authentic small steamed buns

Today, the chef presents us with a Kaifeng snack with traditional ethnic characteristics - Guantang xiaolongbao. This is a famous food in Kaifeng. It is different from the small steamed buns in other places!The chef is a native of Kaifeng. Let's introduce Kaifeng first! Kaifeng is one of the six ancient capitals of China. In history, Kaifeng has a reputation of "Qishu Mingxia Wufeng building, Yimen ancient imperial Prefecture" and "Bianjing is rich and beautiful in the world". From 364 B.C. to 1233 A.D., seven dynasties, namely, Wei in the Warring States period, Hou Liang, later Jin, later Han, and later Zhou in the Five Dynasties, as well as the Northern Song and Jin Dynasties, established their capitals here.There are many places of interest in Kaifeng, and its special snacks are also famous at home and abroad. Taking this opportunity, the chef also sincerely hopes that the gourmet friends will have the opportunity to visit Kaifeng. At that time, the chef will act as a guide for you and invite you to eat a lot of Kaifeng snacks!Today, let's try the steamed buns with soup and dumplings made by the chef himself!Xiaolong steamed stuffed bun was originally named Guantang steamed stuffed bun, commonly known as Tangbao. Steamed stuffed buns have been sold in the market of Tokyo (now Kaifeng), the capital of the Northern Song Dynasty. They were a famous product of "Wanglou", one of the 72 main stores at that time. At that time, they were called "cave plum blossom steamed stuffed buns" and were known as "the first in Beijing". The Northern Song Dynasty moved south to Lin'an (today's Hangzhou), also known as "grouting steamed bread" as a famous market snack at that time. In the 1930s, the famous chefs on the first floor changed the big cage steaming system to the small cage steaming system, and even the cage was served on the table. They began to be called "small cage soup stuffed buns".

Auxiliary Ingredients

ginger appropriate amount
salt A moderate amount of
White sugar appropriate amount
Sesame oil appropriate amount
Cooking wine appropriate amount
Presbyopia appropriate amount
Raw smoke appropriate amount
Chicken essence appropriate amount
monosodium glutamate appropriate amount
High soup appropriate amount
meat stuffing A moderate amount of

Step 1 . Pour proper amount of flour into the basin. It is better to use high gluten powder.

Step 2 . Pour in a proper amount of warm water (warm water in winter, cold water in summer, with a little salt).

Step 3 . Live into flocs.

Step 4 . Continue to warm the water.

Step 5 . After repeated several times, until the dough is dry and wet, the basin light, the hand light, and the face light.

Step 6 . Cover with a wet cloth to wipe the face.

Step 7 . After 10 minutes, continue to meet.

Step 8 . Repeat several times until the dough is very smooth and gluteny.

Step 9 . Prepare the filling materials. Generally, the ratio of stuffed buns and meat to high soup is about 3:2.

Step 10 . Cut ginger into fine powder (ginger powder and sauce can also be used).

Step 11 . Take a large basin, pour the meat filling (about 500g), pour a spoonful of ginger powder, a spoonful of salt, a spoonful of sugar, half spoonful of chicken essence, half spoonful of monosodium glutamate, two spoonfuls of light soy sauce, one spoonful of dark soy sauce, and three spoonfuls of sesame oil. (The seasoning can be adjusted according to your taste).

Step 12 . Grasp and press meat fillings and seasonings with your hands and turn them in one direction.

Step 13 . Until the meat filling and seasoning are completely mixed.

Step 14 . Add the broth and stir it with your hands to make it stronger (chopsticks are OK, but it doesn't feel good with your hands, but your hands must be cleaned)

Step 15 . Add the high soup, stir it up, then add the high soup, stir it up, and repeat several times.

Step 16 . Until the filling and the broth are completely blended, the filling expands but coagulates.

Step 17 . Take a piece of battered noodles, knead it into strips, and cut it into appropriate size potions. The size of dumplings made in peacetime is about the same.

Step 18 . Press it flat and roll it into the original piece.

Step 19 . Pack in the stuffing.

Step 20 . Coagulate into 18-24 folds.

Step 21 . The cute bun is wrapped.

Step 22 . Wrap it all and let it stand for 5 minutes.

Step 23 . Put it into the steamer and leave a certain gap.

Step 24 . After steaming in the steamer, put it into the steamer and steam for 8 minutes.

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