Xiao Long Bao Meat Stuffing Method
1.
To make the xiaolongbao have juice, skin jelly is absolutely indispensable. First, prepare the right amount of pig skin and chicken feet, green onion and ginger (usually light pig skin is fine, chicken feet and the like are not required, the seasoning formula noted above Inaccurate, please do not use the above ingredients, please add the seasoning according to the actual situation)
2.
Blanch the pigskin in water,
3.
Then use it to scrape off the grease on the back,
4.
Add green onion, ginger, cooking wine, water, and steam for 5 hours in the pot (you can also cook for 2 hours, the cooking effect is better, because it takes a long time, try to choose electrical appliances, such as electric steamer, induction cooker, Relatively economical)
5.
After steaming, use chopsticks to pick up the green onion and ginger, then pour the soup into the container, let it cool naturally, seal it, put it in the refrigerator overnight, and wait until it is fixed (if you have a meat grinder or mixer at home, It is best to mince pork skin and mix it into the skin jelly)
6.
Then prepare to make meat filling, raw materials, auxiliary materials and seasonings, sandwich meat, pork skin jelly, green onions, ginger, cooking wine, very fresh soy sauce, MSG, sugar, pepper, roasted white sesame seeds, sesame oil, ice water (I use It’s about 3 catties of minced meat. Since there is no time to make ice at home, I bought a bottle of farmer’s mineral water with ice. Actually, it’s best to use ice cubes. The purpose of adding ice cubes is to lower the temperature of the meat. Planting is very hot in summer, the skin jelly is easy to melt, once it melts, it won’t be good)
7.
First put the sandwich meat in a container, and then add the chopped green onion, ginger, cooking wine, soy sauce, sugar, salt, MSG, pepper, and white sesame (several seasonings need to be added in multiple times, so just add a small amount at the beginning)
8.
Mix the seasoning with a wooden spatula,
9.
Then add an appropriate amount of ice water,
10.
Use a blender to stir the minced meat (ice water should be added in several batches, a small amount of multiple times). After adding water each time, use a blender to stir the minced meat, then add seasonings, and then use the blender to stir until the meat is sticky. Then add a little water and repeat this process until you finish adding half a bottle of mineral water
11.
Then take out the skin jelly and pour the skin jelly in, stir and fuse with a blender (I use the Nanxiang style filling method that directly beats the skin jelly and the meat in. In some places, it is also made separately, that is, the meat and the skin jelly are separated. Then put a little meat filling when wrapping, then insert a piece of skin jelly in the meat filling, and then wrap it up, the ratio of skin jelly to meat filling is about 0.5:1)
12.
Then to the finishing stage, add a proper amount of sesame oil and mix it evenly with a blender.
13.
At this time, the minced meat is semi-liquid and it is very difficult to wrap the dumplings. Unless you are a top pastry chef, you can ignore all obstacles. Ordinary people like us should be conservative. Put it in the refrigerator and freeze it. (After making it, you can take a little bit of meat to steam and taste. First, taste the taste, and secondly determine whether it is well beaten. If it tastes loose and slag, then it is not well beaten. If it tastes chewy, it is basically Ok)
14.
Wrap the container with plastic wrap on both the upper and lower body. It must be completely covered. There should be no holes and then put in the refrigerator to freeze overnight. Generally speaking, it takes 2 days to make the meat filling of Xiaolongbao, and the preparation time is not long. Yes, the main thing is that after the skin jelly is finished, it needs to be frozen overnight to solidify, while the meat filling needs to be frozen overnight to set the shape. The actual preparation is very fast.
15.
The next day, take out the meat before wrapping, use chopsticks to test the degree of solidification, it is almost as hard as ice cream, and it can be wrapped. If it is harder than bricks, it should be naturally defrosted for a while.
Tips:
The amount of seasoning is not accurate, please put the seasoning according to the actual situation
