Speaking of Shanghai's specialty snacks, locals will definitely count them on their fingers-East Shanghai Old People's Room Cake, Wufangzhai Dim Sum, Pigeon Egg Round Seed, Vegetarian Bao, Chicken Sauce Pan-Fried Bun, Crab Shell Yellow, Nanxiang Xiaolong Bao, Sixi Roasted Bran, Four Seasons Cake Ball, Osmanthus glutinous Rice Sugar Congee, Open Onion Oil Noodles, Five-Spiced Beans, Toffee Candy, Pear Cream Sugar, Braised Raw Stir Saute, etc. However, among the above-mentioned Linlin, the one that everyone is most familiar with is probably Shanghai Xiaolong Bao.
Shanghai Xiaolongbao, in terms of authenticity, belongs to Nanxiang Xiaolong. It is a traditional famous place in Nanxiang Town, Jiading County, Shanghai City. It has a history of more than 100 years. The original founder was Huang Mingxian, the owner of Rihuaxuan Dim Sum Store. Later, his son opened a branch in Yuyuan Old City God Temple. Today, Yu Garden is one of Shanghai's important tourist attractions. It attracts countless tourists with its traditional historical and cultural atmosphere, while Nanxiang Xiaolong attracts countless diners from all over the world with its unique delicacy. Therefore, some people laughed and said that when visiting Shanghai, you must visit Yuyuan, and when visiting Yuyuan, you must try Nanxiang Xiaolong.
It is not easy to define whether it is Shanghai or Hubei dumplings, because it is completely made of Shanghai Xiaolongbao. The only difference is that there is no sugar or sesame in the meat filling, but it is not made in Hubei either. Because there is no onion, garlic and pepper water in the filling, it is generally more in favor of Shanghai. Let's just call it Shanghai Xiaolongbao. As for whether it is authentic or not, I don't care, as long as my friends in Shanghai don't take pictures of me.
steamed baozi stuffed
Recipe Recommendations
- pigskin 100 grams
- Pork in front of pork 200 grams
- medium-gluten flour 250 grams
- water appropriate amount
- eggs one
- cooking wine appropriate amount
- salt appropriate amount
- ginger several pieces
- meat jelly 300 grams
- soy sauce 10 grams
- cornflour 10 grams
- salty and fresh
- steamed
- an hour
- ordinary
Steps for steamed baozi stuffed
1
Clean the pig skin and cut it into small pieces.
2
Use a knife edge to scrape the front and back sides of the pig skin clean.
3
Pour clear water into the soup pot, boil it, and add the pig skin.
4
Boil until the pig skin is rolled, pick up and strain dry.
5
Cut it into dices.
6
Re-add a pot of water, boil, and add diced skin.
7
Add cooking wine and salt and stir well.
8
Cover and simmer for 2 hours (or pressure cooker for 25 minutes).
9
Strain out the cooked meat skin soup (because I like pure jelly, I strain out the meat residue. If you don't mind, you can omit this step).
10
Pour into a covered container, cool, and place in the refrigerator for more than 2 hours.
11
Remove the frozen jelly and invert it.
12
Cut it into pieces.
13
Mix all dough ingredients, knead into a smooth and uniform dough, cover with a damp cloth and leave for 20-30 minutes.
14
Add pork, eggs, cooking wine, and a small amount of ginger slices into the cooking machine and beat into meat paste.
15
Take a large bowl, mix the meat paste with the chopped jelly, add soy sauce, salt, and cornflour and mix well.
16
Rub the dough into long strips, cut it into small doses, and roll it into thin round dough.
17
Wrap in meat filling, fold and make small buns.
18
Sweep the oil inside the steamer and place the steamed buns evenly into the steamer.
19
After the water in the pot is boiled, put on the steamer and steam for 5 minutes on high heat.
20
Shred ginger, add it to Zhenjiang balsamic vinegar, steam the dumplings, and dip them into it.steamed baozi stuffed Make Tips
Crystal skin, plump soup, and shredded ginger balsamic vinegar, who can be more tempting than me!