When guantangbao joins guantangbaozi, the importance of soup ranks first, followed by mince and dough. The stuffing needs juice to taste good, but it's difficult to wrap the stuffing with water. Put it in the refrigerator for a moment after it's ready to make the oil and water solidify. The steamed buns will taste good. Soup to choose fat chicken, elbow bone fire boiled milk soup, and add a certain proportion of pig skin boil frozen. Make the soup thick, mellow, and stuffing heart integrated, blending fragrance. The meat stuffing should choose lean meat, and use special technology to make it strong, so as to truly reflect its characteristics.
The dough also needs special technology to produce strong strength. Not only the taste is strong, but also the ability to contain a large amount of soup is important. It can't be done without proper methods. Guantangbao has thin skin and plenty of soup. It has a strong entrance. Guantangbao has a thin skin and is as white as fine porcelain. On the bun, there are 32 folds of exquisite crepe, which are not even. Placed on a white porcelain plate, the steamed buns filled with soup look like white chrysanthemums, lifted and clamped up, hanging like lanterns. To eat, there is meat stuffing inside and fresh soup at the bottom.
Just remember that when you eat steamed stuffed buns with soup, you should pay attention to eating them from the bottom and from the middle. Before you can absorb the soup, the soup will flow to your hands along the chopsticks. Lift your wrist to suck it. The soup will flow along your arms and reach your vest. Eating steamed stuffed buns with soup and scalding vests, in theory, exists. Therefore, eating guantangzi must concentrate on eating with one heart, and should not be neglected. Although this kind of soup bag is big, it has more soup and faster heat transfer. In addition, it also shows that you can't steam too much. If the soup is too much, it will turn into steam. If the volume becomes larger, it will crack the dumpling. Six minutes is enough.
But this practice must be based on the baozi technique of Weiyang Baodian, otherwise, it is easy to break the soup. Pig hind leg meat, pig belly skin, female crab high gluten noodles, salt, saturated alkaline water, pig skin, after cleaning, add cooking wine, soy sauce, green onion and ginger, cook into skin soup; after cold cutting, freeze for five hours, make skin jelly, take out and chop, add mixed meat powder, crab roe and crab meat, mix in appropriate amount of salt and chicken powder, set aside; one kilogram of high gluten powder, add appropriate amount of salt, and use it Feel a little salty. Add a spoonful of saturated alkaline water to make a dough. Let it stand for two hours, then roll out the skin, wrap it and put it on the cage.