汤包制作方法英文介绍.ppt

1、Shanghai Soup Dumplings,Hot Tip,4 oz. pork skin, rinsed(洗净) and finely diced(切碎) 2 scallions(大葱), trimmed and chopped 1 (3) piece ginger, peeled, cut into matchsticks(丝状) 8 large napa cabbage leaves, trimmed and blanched 4 tbsp. Chinese black vinegar(醋) 5 oz. pork belly(五花肉), cubed 1 tsp. sugar 1 ts

2、p. Chinese soybean paste(豆瓣酱) 1 tsp. dark soy sauce 1 tsp. Asian sesame oil 1 tsp. kosher salt tsp. freshly ground white pepper cup flour,Steps,Stock your pantry,Make the soup,Make the sauce,Make the filling,Assemble the dumplings, Pleat the wrapper, Twist the top,Steam the dumplings,Stock pantry an

3、d prepare the dumpling wrappers,Look for the ingredients and supplies,Make the wrappers or buy some(dont use wonton wrappers; they are too thin),Make the soup,Combine 10 cups water and all remaining soup ingredients except gelatin in large pot. Bring to boil, spooning off any foam that rises to surf

4、ace. Reduce heat and simmer, uncovered.,Strain and chill,Strain soup; discard solids. Return broth to same pot. Boil until reduced to 2 cups, about 35 minutes. Season with salt and pepper. Pour 3 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens. Add to hot br

5、oth; stir until gelatin is dissolved. Transfer to 13x9x2-inch glass dish. Cover; refrigerate aspic overnight.,小笼包培训 特色包子培训 0 坧罔牁,Make the sauce,Mix 1 cup black vinegar, 6 tablespoons soy sauce, and 2 tablespoons fresh ginger strips in small bowl. Cover and refrigerate. Bring to room temperature befo

6、re serving.,Make the filling,Combine all filling ingredients in large bowl and mix with fork just until blended.,Assemble the dumplings Pleat the wrapper,Line 2 rimmed baking sheets with parchment paper. Place 1 dumpling wrapper on work surface. Spoon 1 very generous teaspoon filling onto center of

7、wrapper and lightly brush edges of dumpling wrapper with water.Gather top edges of wrapper together and twist at top to enclose filling.,Steam the dumplings,Bring water to boil. Cover; steam until cooked through, adding more water to wok if evaporating too quickly, about 12 minutes for fresh dumplings and 15 minutes for frozen. Serve dumplings immediat