Chinese Xiao Long Bao | 簡易版小籠包
2018 年 01 月 24 日發佈 HappeaBites
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超簡易小籠包，省去桿皮的麻煩，直接用餃子皮代替，隨時都能吃到湯汁飽滿的小籠包！還有還有，一定要加蔥薑水，不但把整個味道提升，還有點鼎泰豐的味道呢。
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1把雞翅膀煎熟,加入雞湯,待雞湯滾後熄火備用 Fried chicken wing, add to chicken stock and bring to boil, cool down and set aside. -
2把雞湯倒入容器後冷藏2小時成為雞湯凍 Remove chicken wing, pour chicken soup into a container. Refrigerator until set about2 hours. -
3豬絞肉加入調味攪拌至有黏性,備用 In a separate bowl, combine ground pork and seasoning and mix well with hands. -
4把雞湯凍加入絞肉裡,攪拌均勻 Take chicken soup from refrigerator, add to the meat mixture, mix well. -
5水餃皮桿成合適的薄度 Roll dumpling wrappers into a thin layer. -
6桿好的水餃皮上放入適當的絞肉,捏好封口 Put a small spoonful of meat mixture into the center of dumpling wrapper. Wrap ittightly. -
7烘培紙舖在碟上,小籠包放上 Put a sheet of parchment paper on a heat proof plate and place inside frying pan. -
8大火蒸10分鐘即可 Steam until cooked through, about 10 minutes. -
9簡易小籠包食譜完成
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