Preparation of meat stuffing with small dumplings-You Are Foodie

By Nelson
30

Preparation of meat stuffing with small dumplings

This is the meat filling method of Nanxiang xiaolongbao for reference. The steps may be a little complicated, but as long as you are careful, it is not a problem. The meat filling method is very important to make xiaolongbao full of soup. Otherwise, it will be as dry as steamed dumplings after steaming. Let's make the meat filling with juice

Main Ingredients

ginger appropriate amount
scallion A moderate amount of
Chicken feet 100 g
pigskin 300 g
Pork stuffing 1000 g

Auxiliary Ingredients

ice water appropriate amount
pepper appropriate amount
The soy sauce 15 g
Sesame oil 10 g
White sesame A moderate amount of
monosodium glutamate 5 g
salt 10 g

The seasoning quantity is not accurate. Please put the seasoning according to the actual situation

Step 1 . To make the small cage full of juice, skin jelly is absolutely indispensable. First, prepare an appropriate amount of pig skin, chicken feet, onions and ginger (generally speaking, pig skin alone is OK, chicken feet and the like can not be used. The seasoning formula marked on it is not accurate. Please do not match it according to the above material, please put the seasoning according to the actual situation)

Step 2 . Blanch the pigskin,

Step 3 . Then scrape off the grease on the back,

Step 4 . Add onions, ginger, cooking wine, water, and steam in the pot for 5 hours (you can also boil it for 2 hours, and the cooking effect is better. Because it takes a long time, try to choose electrical appliances to burn it, such as electric steamer, induction cooker, which is more economical)

Step 5 . After steaming, use chopsticks to pinch out the onions and ginger, and then pour the soup into the container. After natural cooling, seal it, put it into the refrigerator for refrigeration for one night, and wait for it to solidify (if there is a meat grinder or mixer at home, it is best to grind the pig skin and then mix it into the skin jelly juice)

Step 6 . Then prepare meat stuffing, raw materials, excipients and condiments as sandwich meat, pig skin jelly, onions, ginger, cooking wine, delicious soy sauce, monosodium glutamate, sugar, pepper, roasted white sesame, sesame oil, Ice water (I used about 3 jin of minced meat. Because I didn't have time to make ice at home, I bought a bottle of frozen farmer mineral water. In fact, it's best to use ice cubes. The purpose of adding ice cubes is to reduce the temperature of the meat filling, because this kind of summer is very hot, and the skin jelly is easy to melt away. Once it melts, it won't work well.)

Step 7 . First, put the sandwich meat into a container, and then add chopped green onion and ginger, cooking wine, soy sauce, sugar, salt, monosodium glutamate, pepper and white sesame (several seasonings need to be added several times, so just add a small amount at the beginning)

Step 8 . Mix the seasoning with a wooden shovel,

Step 9 . Then add an appropriate amount of ice water,

Step 10 . Use a blender to stir the meat stuffing vigorously (ice water should also be added several times, a small amount should be added many times). After adding water every time, use a blender to stir the minced meat, then add seasoning, and then use a blender to stir until the meat stuffing is sticky, and then add a little water, and so on, until more than half a bottle of mineral water is added

Step 11 . Then take out the jelly, pour it in, and mix it with a blender (my Nanxiang stuffing mixing method, which directly beats the jelly and meat, is also made separately in some places, that is, the meat and jelly are separated, and then put a little meat stuffing when wrapping, and then insert a piece of jelly into the meat stuffing, and then wrap it up. The ratio of jelly and meat stuffing is about 0.5:1)

Step 12 . Then at the closing stage, add an appropriate amount of sesame oil and mix it with a mixer,

Step 13 . At this time, the meat stuffing is semi liquid, so it is very difficult to wrap a small cage, unless it is a top pastry maker, who can ignore all obstacles. For example, we ordinary people are still conservative and put it into the refrigerator to freeze and set it in shape (after it is done, we can take a little meat stuffing and steam it to taste, first taste the taste, and second determine whether it is well beaten. If it tastes crumbly, it is not well beaten, and if it tastes chewy, it is basically OK.)

Step 14 . Wrap the container up and down with fresh-keeping film, and you must wrap it all. There can't be a leak, and then freeze it in the refrigerator for one night. In general, it takes two days to make the meat stuffing of the small cage bag. If the making time is not long, it is mainly that the skin jelly should be frozen for one night after it is made, and the meat stuffing should be frozen for one night to set. The actual making is very fast

Step 15 . The next day, take out the meat before wrapping, and try the degree of solidification with chopsticks. It is almost as hard as ice cream. If it is as hard as a brick, it should be thawed naturally for a while

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