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Absolute Ziwenlou soup dumplings, the delicious magic of 300 grams of flour, unlock the ceiling of the tip of the tongue from 0 to 1
Food, for me, is the most moving poem in life. Every bite is a beautiful melody, and "Wenlou soup dumplings" is the cadenza in this melody.
The thought of the thin cicada-winged dough, wrapped in a juicy filling, and the enchanting aroma exuding from the steaming heat, made my heart feel like a gentle hand grasping and intoxicating. Wenlou soup dumplings, it is not only a delicacy, but also an emotional sustenance, a yearning for a better life.
Wenlou soup dumplings were born under the river in the ancient town of Huai'an, Jiangsu. This ancient town has a long history and profound cultural heritage, and Wenlou soup dumplings were born in this rich cultural atmosphere.
It is said that Wenlou was originally a restaurant that attracted many diners with its unique soup dumplings. After years of inheritance and development, Wenlou soup dumplings have gradually become a local food signature.
Legend has it that during the Daoguang period of the Qing Dynasty, a minister passed by Huai'an and was full of praise after tasting the Wenlou soup dumplings. After returning to Beijing, he recommended Wenlou soup dumplings to the people in the palace, and for a while, Wenlou soup dumplings became famous.
There is also an interesting story about a literati who tasted Wenlou soup dumplings, because the soup was so delicious, accidentally burned his mouth, but he was still full of praise, and immediately wrote a poem to praise this delicacy.
The reason why Wenlou soup dumplings are delicious and unique lies in their production process and material selection. The dough should be rolled out thin and tough, and the filling is carefully prepared with fresh pork, crab roe, crab meat and other ingredients.
When making soup dumplings, it is necessary to have superb skills to ensure that the soup does not leak and the shape of the buns is beautiful. The heat and time of steaming are also very important, and only when it is just right can you make a juicy soup dumpling.
"Wenlou soup dumplings" is a simple four words, but it contains endless charm. The "Wenlou" represents its birthplace and long historical heritage, while the "soup dumplings" highlight the main feature of this delicacy – the abundance of soup.
When you gently bite into the corner of the soup bag and suck on the delicious soup, it is as if the whole world becomes beautiful.
Ingredients required
300 g flour, 300 g pork, 50 g crab roe, 50 g crab meat, 100 ml green onion and ginger water, 10 g salt, 15 ml light soy sauce, 10 ml cooking wine, 5 g sugar, 10 ml sesame oil, 200 g pork skin jelly, 150 ml water.
Cooking process
- Prepare the filling: Chop the pork into minced meat, add crab roe and crab meat, pour in green onion and ginger water, and stir in one direction to make the meat filling fully absorb the water.
- To taste: Add 10g salt, 15ml light soy sauce, 10ml cooking wine, 5g sugar, 10ml sesame oil to the minced meat and continue to stir well.
- To make the jelly: Cut the pork jelly into small pieces, put it in the meat filling and stir well.
- Mix the dough: Place 300g of flour in a basin, slowly add 150ml of water, knead into a smooth dough and let rise for 30 minutes.
- Rolling: Roll the proofed dough into long strips, cut it into small pieces, roll it out into a thin crust, and roll out the edges thinner.
- Wrapping soup dumplings: Take a piece of dough, put in the appropriate amount of filling, and wrap it into soup dumplings according to a specific method.
- Steaming: Put the wrapped soup dumplings in a steamer basket and steam on high heat for 10-15 minutes until the soup dumplings are cooked through.
Cooking tips
- Always follow one direction when stirring the minced meat, so that the mincing will be strong and taste better.
- The size of the pork skin jelly should be moderate, too large will easily cause the soup to be too greasy, and too small will cause the soup to be insufficient.
- When rolling the skin, pay attention to the thick middle and thin edges, so that the soup dumplings are not easy to break.
- The technique of wrapping the soup dumplings should be skillful, and the sealing should be tight to prevent the soup from leaking.
- The steaming time should be adjusted appropriately according to the size of the soup bag to avoid oversteaming and affecting the taste.
Friends, Wenlou soup dumplings are like a feast for the palate, and every bite is a praise for life. Let's taste this delicacy together, feel the unique fragrance and warmth, and make life more delicious!
Dear friends, what kind of wonderful experience did you have when you tasted Wenlou soup dumplings? Or what unique takeaways you had during the production process? Come and share it with everyone!
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