The history of soup dumplings can be traced back to the Northern Song Dynasty, and there is no similar 'soup dumplings' in circulation. Pen Fun Pavilion wWw. ｂiquge。 ｉｎfo

During the Daoguang period of the Qing Dynasty, a modern form of xiaolongbao appeared in present-day Changzhou, and formed its own characteristics in many places.

Changzhou is fresh, Wuxi is sweet, all have the common characteristics of thin skin, fresh and fragrant, and have also been spread in Kaifeng, Tianzhou and other places.

The soup soup xiaolongbao recipe that Liu Mang got from the space should be the oldest one.

According to the recipe, it originated from the famous food of Kyoto in the Northern Song Dynasty, 'Wanglou Cave Plum Bun'.

"Little Five, pick a few hairy crabs and take them. After steaming, pick out the crab meat and crab roe. ”

"Okay!" Five-Eyed happily used the net to fish out the crabs from the aquarium at the playing field.

"Yo he! this hairy crab is good!" "Five Eyes admired as he fished.

I have to say that the ingredients prepared by the organizers of the competition for the contestants are quite willing to pay for the next cost.

The hairy crabs in the aquarium are all authentic Yangcheng Lake hairy crabs. It's definitely not the kind of inferior cargo that grows up in other waters and is transported to Yangcheng Lake to cross the water.

Yangcheng Lake hairy crab, also known as golden claw crab, is produced in Yangcheng Lake, Suzhou. The crab body is not muddy, so it is also commonly known as the clear water hairy crab.

The crab in Yangcheng Lake has a large fat body, a green shell and a white belly, and golden claws and yellow hair. The flesh is greasy, the limbs are vigorous, and it can crawl quickly when placed on a glass plate.

Now is the time when the golden wind is cool and the chrysanthemums are in full bloom, and it is a good season for the golden claw crab to go on the market.

"Yes, yes, I'll catch more. Authentic Yangcheng Lake hairy crabs are expensive, and each one is several hundred. Wait for it to be steamed together, packed and taken away! Anyway, it doesn't cost the master's money, and it doesn't eat for nothing. "Five-eyed has words in his mouth.

Liu Mang couldn't help but glance at him -- this thing!

"Well, you're going to use the belly of the grass carp, but here's the best sea bass, and the taste is definitely even better. ”

Liu Mang picked up the net, fished out a few fatty perch and put them in the cart.

After selecting the ingredients, Liu Mang and Wuyan returned to the round table in the middle of the hall, ready to complete this round of dishes.

"Xiao Wu, slaughter the perch, and remove the belly meat on the belly of the fish and the skin on the fish for me. Liu Mang commanded.

The reason why soup dumplings are called soup dumplings is because pork skin jelly is added to the meat filling.

After steaming on the steaming stove, the jelly is heated and melted, and a rich soup is naturally formed inside the bun.

The biggest difference between this soup-filled xiaolongbao and the traditional xiaolongbao method is that the belly of the fresh fish is boiled out of the fat, and the fish fillets are boiled together to make a thick soup, and then used to replace the pork skin jelly after cooling.

In this way, the soup will taste more delicious and the soup will not be greasy.

Liu Mang cleaned the fish belly meat that had been removed from the five eyes, and then put it in a small frying pan to fry.

The belly of the fish makes a 'squeak' sound at the bottom of the pot, the color slowly turns brown, and the fat contained in it is slowly forced out by the low heat.

After the grease is refined, Liu Mang puts in the fish skin and water to boil together.

When the soup has thickened and the residue is filtered out, it is immediately poured into a large square tin box and placed in the freezer box of the refrigerator to cool.

When the main ingredients are ready, it's time to make the dough and filling.

The dough of the soup dumplings is also very particular, and it needs to be 'blanched' to make a translucent effect.

Liu Mang took some wheat gluten flour, put it into a large basin, and then poured boiling water while stirring quickly with chopsticks.

After all the flour in the basin has been scalded once, Liu Mang adds a small amount of dry flour again and kneades it into a ball. Then set aside, cover with a damp towel for proofing.

At this time, the five-eyed hairy crabs were also packed up and piled up in a large pot.

Liu Mang first chopped a small piece of pork belly into minced meat, and added egg white, soy sauce, salt, sugar, cooking wine, green onions and ginger to make the juice.

Finally, add the crab meat and crab roe taken out by the five eyes, and stir quickly in one direction with your hands, and the filling is half completed.

Liu Mang washed the handle, placed the dough on the cutting board, and kneaded it into a long strip. Unlike the usual dough rolling with a rolling pin, this time he used a kitchen knife.

After cutting the noodles into long strips into evenly sized dough, Liu Mang laid the kitchen knife flat, pressed it on the dough and twisted it vigorously, and the dough was squeezed into a thin slice.

This method of making dough was taught to him silently when he was in Shaogong Mountain.

The dough pressed with a kitchen knife is thinner than the dough rolled out with a rolling pin. It is especially suitable for making noodles such as soup-filled xiao long bao and wontons.

"Xiao Wu, help me take out the fish soup in the refrigerator and prepare to start wrapping. ”

The flowing fish broth is frozen and solidified into a translucent, gelatinous fish jelly.

Liu Mang picked up the kitchen knife, like a Go chessboard, and quickly swiped over the fish jelly, dividing the fish jelly into thumb-sized squares.

"Xiao Wu, I'll wrap the small cage, you come to help me put the fish jelly, one on a bun. ”

"Understood. Five-Eyes nodded.

In fact, Liu Mang can complete these tasks alone, but the speed is a little slower.

Rolled out into a paper-like dough spread out in the palm of his hand, Liu Mang picked a piece of meat filling with chopsticks and put it on, and Wuyan immediately picked up a piece of fish jelly and pressed it into the meat filling.

The thumb of Liu Mang's left hand twists the edge of the dough, making the dough circle in the palm of his hand. The thumb and index finger of the right hand quickly squeeze out the folds on the bun.

In less than five seconds, a beautiful soup-filled xiao long bao took shape in his hands.

This time, because it was a steamed bun, it was arranged separately.

Liu Mang's soup-filled xiaolongbao is slightly larger than ordinary xiaolongbao, and you can put three in a small steamer.

After half an hour of busy work, all 80 soup-filled xiaolongbao were wrapped.

Liu Mang and Wuyan put the finished xiaolongbao in the steamer, and when the time came, it could be declared complete.

"Huh, what kind of dishes is that Liu Rui doing?" Liu Mang wiped his hands and glanced at the round platform, feeling very strange.

Liu Rui's cooking method is as maverick as his own style of acting.

He also brought his own kitchen utensils, and many things Liu Mang saw for the first time.

For example, metal canisters like oxygen cylinders, all kinds of strangely shaped glassware, and all kinds of spray guns with strange shapes......

The stove over there doesn't look like a kitchen anymore, but like a chemistry lab.

Liu Rui's cooking movements are also exaggerated, and he likes to play with knives and seasoning jars in his hands from time to time. provoked the girl in the audience below, and let out bursts of screams.

And the assistant he brought attracted the attention of the men in the audience. It's two glamorous girls in tight black leather clothes with hot bodies.

"Boss, if I can do his job as a chef in the future, I will be satisfied. ”

The five-eyed eyes glanced back and forth over the breasts and thighs of the two female assistants beside Liu Rui, muttering to themselves.

"You dare!" Liu Mang's eyes glared angrily: "If you dare to be like him!

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ps: Thank you for the tips and recommendations of the two buddies 140207170210335 and Changkong is not in a hurry. New visitors are also welcome to come in to read books and vote.