迎桂小籠包

《迎桂小籠包》是一道中國民間傳統家庭美食，由白麵粉、鮮豬肉烹飪而成。

基本介紹

• 中文名：迎桂小籠包
• 主料：上白麵粉、鮮豬肉皮
• 輔料：姜、蔥
• 調料：紹酒、食鹼、酵種、鹽、精鹽等
• 製作工藝：蒸
• 風味特點：甜香

中文介紹

主料：上白麵粉、鮮豬肉皮；

輔料：姜、蔥；

調料：紹酒、食鹼、酵種、鹽、精鹽、蟹粉、蟹黃、醬油、淨豬肉、糖、熟豬油、豆油；迎桂小籠包的做法：

迎桂小籠包

1、將炒鍋置中火上燒熱，放入熟豬油，燒至五成熟，倒入蟹黃，待香味逸出，油呈金黃時，再倒入蟹粉，15分鐘後，起鍋裝在2隻缽中，凝凍成蟹油；

2、鍋內放清水，將鮮豬肉皮刮洗乾淨，入鍋煮至五成熟，撈出洗淨。放回鍋內煮至七成爛，撈出，切成米粒狀，再入鍋，加調料，再煮30分鐘成皮湯，撈去蔥姜，凝成皮凍；

3、將豬肉洗淨，切成米粒狀，放入盆內，加糖、紹酒、鹽、蔥薑末拌勻，再將皮凍切成米粒狀，放入肉盆內，攪拌均勻；

4、將麵粉（1公斤）放入麵缸，中間扒窩，把酵种放入，用60℃熱水400克揉合成麵團，用刀劃開透氣，涼後仍揉合，蓋上一層布，發酵約4小時即成發麵；另將麵粉（3.3公斤）和60℃熱水1.3公斤，揉合成嫩面，略劃開透氣後仍揉合。用熱水（100克）將食鹼溶化，然後將發麵和嫩面分別蘸鹼液（俗稱蘸鹼法），反覆使勁揉勻成麵團；

5、將麵團搓成長條，摘成600隻面劑（每隻重10克），撒上撲面（300克），分別將面劑擀成直徑5厘米，邊薄中厚的圓皮，包上餡心（15克），再加上蟹油（3.5克），逐個捏成16至18個花紋的小包子。用刷子將豆油分刷在50隻小籠的底墊上（防粘），每籠裝12隻，然後上旺火沸水蒸鍋蒸約8分鐘即成。同時備薑絲、香醋佐食。

風味特點：油黃金亮，汁水汪汪，蟹黃撲鼻，鮮美濃郁，為季節性佳品。

本菜譜是清朝道光年間，由小河沿浮橋南堍萬華茶樓首創。蟹黃金黃閃亮，肥而不膩，蟹香撲鼻，汁水鮮美，皮薄有勁，餡心嫩滑爽口，配以香醋、薑絲佐食，其味甚佳。

英文說明

Ingredients: white flour, fresh pork skin;

Accessory: ginger, green onions;

Seasoning: Shaoxing wine, food base, yeast species, salt, salt, crab, Crab, soy sauce, net pork, sugar, lard, soybean oil;

Xiao Long Bao Gui Ying practice:

1, set the fire on the Heat wok, add lard, till five mature into the Crab until the aroma to escape, the oil was golden, and then into the crab meat, 15 minutes, packed in clean wok 2 bowl, Freezing crab oil;

2, put the pot of water, the clean fresh pork skin scraping, into the pot to five mature, remove and wash. Back into the pot and cook until Qicheng bad, remove, cut into rice-like, and then wok, add spices and cook for 30 minutes into the skin soup, go fishing onion ginger, cemented the skin frozen;

3 Wash the pork, cut into rice-like, into the basin, sugar, Shaoxing wine, salt, onion ginger at the end and mix well, then cut into frozen grain leather-like, into the meat basin, stir;

4, the flour (1 kg) into the surface of cylinder in the middle Pa nest into the yeast species, with 60 ℃ hot water 400 grams of blend into the dough with a knife to slash open breathable, cool, still kneading, cover with a cloth, about 4 hours Serve leavened dough fermentation; other flour (3.3 kg) 1.3 kg and 60 ℃ hot water, blend into a soft surface, slightly cut open after breathable blend. With hot water (100 grams) fresh alkali to dissolve, and then were dipped in baking and tender side lye (commonly known as dip soda), repeated hard kneading dough;

5, the rubbing strips of dough, picking into 600 surface agents (each weighing 10 grams), sprinkled he could feel the (300 grams), respectively, the surface agents roll 5 cm in diameter, while in the thick circular thin skin, wrapped in sandwiches (15 grams), plus crab oil (3.5 grams), one by one pattern shape into 16-18 small buns. OIL brush to brush the bottom of the mat 50 dumplings (anti-sticking), 12 per cage installed, and then stir in boiling water on a steamer and steam for 8 minutes Serve. At the same time prepare ginger, balsamic vinegar Zuo food.

Flavor characteristics: oil Huang Jinliang, watery juice, Crab smell of delicious rich, a seasonal share.

This recipe is the Qing Dynasty, from the south side of bridge pontoon million Xiaohe Yan first Chinese restaurant. Crab golden shining, fat and not too sweet, fragrant smell of crab, fresh juice, thin, dynamic, tender and tasty sandwiches, together with the vinegar, ginger Sizuo food, its taste is very good.