How to make Xiao Long Bao
As one of the representatives of traditional Chinese cuisine, Xiao Long Bao is famous for its thin skin, rich fillings and rich juice. In recent years, with the spread of food culture, the preparation method of Xiaolongbao has also become a hot topic. The following is a detailed guide on making Xiaolongbao that has been a hot topic on the Internet in the past 10 days. It combines structured data and step-by-step analysis to help you easily master this delicious dish.
1. Popular search data for Xiao Long Bao
| keywords | Search volume (last 10 days) | Popular platforms |
|---|---|---|
| How to make Xiao Long Bao | 12,500 times | Douyin, Xiaohongshu |
| Tips for thin skin of Xiao Long Bao | 8,300 times | Station B, Zhihu |
| Xiao Long Bao Filling Recipe | 9,700 times | Weibo, go to the kitchen |
| Xiaolongbao steaming time | 5,600 times | Baidu, Kuaishou |
2. How to make Xiao Long Bao
1. Prepare materials
| Material category | specific name | Dosage |
|---|---|---|
| dough | all-purpose flour | 300g |
| dough | Warm water | 150ml |
| fillings | minced pork | 250g |
| fillings | Pork skin jelly | 100g |
| Seasoning | Grated ginger, light soy sauce, salt | Appropriate amount |
2. Make dough
(1) Mix all-purpose flour and warm water, knead into a smooth dough, and let it rise for 30 minutes.
(2) Roll the dough into a long strip and cut into small pieces (about 15 grams each).
(3) Use a rolling pin to roll the dough into a round shape with a thick middle and thin edges (about 8 cm in diameter).
3. Prepare fillings
(1) Stir the minced pork, minced ginger, light soy sauce and salt evenly.
(2) Add chopped pork skin jelly and stir until thick.
(3) Refrigerate for 30 minutes to make the filling easier to wrap.
4. Wrapping Xiao Long Bao
(1) Take a piece of dough and add an appropriate amount of filling (about 20 grams).
(2) Use your thumb and index finger to pinch out 18-22 pleats and close them into the shape of a steamed bun.
(3) Put steamer paper on it and place it at intervals to avoid adhesion.
5. Steaming techniques
| step | time | Things to note |
|---|---|---|
| water boil | 5 minutes | Fire to boiling |
| Steam | 8 minutes | Medium heat to avoid collapse |
| stew | 2 minutes | Do not open the lid after turning off the fire |
3. Frequently Asked Questions
Q1: How to make Xiaolongbao skin thinner?
Answer: The dough needs to be kneaded until it is completely smooth. When rolling out, the edges should be thinner than the center, and the thickness should be controlled within 1 mm.
Q2: Why does the skin of Xiao Long Bao break easily?
Answer: It may be because the dough is too dry or the filling has too much moisture. It is recommended to freeze the pork skin before use and steam it for no more than 10 minutes.
Q3: What should I do if there is no pig skin jelly?
Answer: Chicken broth or agar can be substituted, but it needs to be refrigerated and solidified before mixing in the filling.
4. Cultural knowledge about Xiao Long Bao
According to statistics on hot topics on the Internet, Xiao Long Bao first originated in Changzhou in the Qing Dynasty and later became popular in Shanghai. Nowadays, xiaolongbao in different regions have their own characteristics:
-Wuxi Xiao Long Bao: Sweet and juicy
-Nanjing soup dumplings: The skin is slightly thicker and the soup volume is larger
-Hangzhou Xiao Long Bao: Small in size, often eaten with vinegar
After mastering these skills, you can also make Xiaolongbao at home that is comparable to that of famous stores. Remember to eat it while it's hot and experience the traditional eating pleasure of "lifting it gently, moving it slowly, opening the window first, and then drinking the soup"!
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