How to make the filling of Xiao Long Bao delicious?
As one of the representatives of traditional Chinese cuisine, Xiao Long Bao is famous for its thin skin, rich fillings and rich soup. How to prepare delicious Xiao Long Bao fillings is a topic that many cooking enthusiasts pay attention to. This article will combine the hot topics and hot content on the Internet in the past 10 days to provide you with a detailed analysis of the preparation method of Xiaolongbao fillings, and provide structured data for reference.
1. Basic recipe for Xiao Long Bao fillings
The fillings of Xiao Long Bao are usually pork, supplemented by other ingredients and seasonings. Here is the basic recipe:
| Ingredients | Weight (grams) | Remark |
|---|---|---|
| pork shank | 500 | Fat to thin ratio 3:7 |
| ginger | 20 | Juice or mince |
| onion | 30 | Minced |
| light soy sauce | 15 | seasoning |
| Old soy sauce | 5 | Color |
| white sugar | 10 | Freshen up |
| Salt | 5 | seasoning |
| sesame oil | 10 | Add flavor |
| water or stock | 150 | Increase the soup |
2. Key steps in filling preparation
1.Choose meat:Choose pork front legs with alternating fat and thin, and control the fat-to-thin ratio at about 3:7 to ensure that the filling is tender, juicy and not greasy.
2.Chop meat:Hand-minced meat is chewier and more delicate than machine-minced meat. When chopping the meat, follow one direction to keep the meat fibers intact.
3.Seasoning:Put the minced meat filling into a large bowl, add light soy sauce, dark soy sauce, sugar, salt and other seasonings in sequence, and stir evenly.
4.Fetch water:This is the key to juicy xiao long bao fillings. Add water or stock in portions, stirring vigorously after each addition until the meat filling completely absorbs the water.
5.Add accessories:Finally, add minced ginger, minced green onions and sesame oil, mix well and refrigerate for 30 minutes to make the filling more flavorful.
3. Popular filling variant recipes
Based on hot topics on the Internet in the past 10 days, here are several popular variations of Xiao Long Bao fillings:
| Variant name | main ingredients | Features |
|---|---|---|
| Crab meat dumplings | Pork + crab roe + crab meat | Full of flavor, higher cost |
| Shrimp dumplings | Pork + shrimp | Refreshing taste and rich nutrition |
| Mushroom dumplings | Pork+Shiitake Mushrooms | Rich aroma, loved by vegetarians |
| Spicy Xiaolong | Pork + Sichuan pepper powder + chili oil | Suitable for people who like spicy food |
| Vegetarian Xiao Long | Tofu + shiitake mushrooms + carrots | Vegan formula, healthy and low fat |
4. Frequently Asked Questions about Filling Preparation
1.Why is there no soup in my xiao long bao?
Answer: It may be because the water is not pumped enough, or the steaming time is too long, causing the soup to evaporate. It is recommended to add water according to the recipe proportion and control the steaming time to 8-10 minutes.
2.What should I do if the filling is too loose?
Answer: You can add a small amount of starch or egg white to increase the viscosity, but not too much, otherwise it will affect the taste.
3.How to store prepared fillings?
Answer: The prepared filling can be refrigerated and stored for 1-2 days. If long-term storage is required, it is recommended to freeze it, but the taste will be slightly worse after thawing.
4.What to do if the stuffing smells fishy?
Answer: You can increase the amount of ginger juice or cooking wine, or marinate the minced meat with cooking wine and a small amount of salt for 15 minutes to remove the fishy smell before making the stuffing.
5. Regional differences in Xiaolongbao fillings
Xiaolongbao fillings from different regions have their own characteristics:
| area | feature | Represents seasoning |
|---|---|---|
| Shanghai | Sweet and fresh taste | Sugar, light soy sauce |
| Wuxi | Sweet taste | lots of sugar |
| Nanjing | Savory taste | salt, chicken essence |
| Hangzhou | Light taste | A little salt and sesame oil |
6. Conclusion
Preparing delicious xiao long bao fillings requires mastering meat selection, seasoning ratios and water extraction techniques. By experimenting and adjusting, everyone can find the recipe that best suits their taste. I hope the data and tips provided in this article can help you make delicious xiaolongbao with thin skin, rich fillings and rich soup.
Final reminder: Although Xiao Long Bao is delicious, the soup is very hot when it comes out of the pot. Be careful when eating.
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