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                              灌湯包加盟分享皮凍的熬制方法!

                              來源:http://www.tevienes.com/ 日期:2021-01-08
                              天氣漸冷,如果進門能吃到熱氣騰騰、香氣撲鼻的包子,那該是多么愜意的事啊!
                              It's getting colder and colder. If you can eat steamed buns with steaming heat and fragrant aroma, what a pleasant thing it would be!
                              網友分享的正宗灌湯包做法,20多個褶呢,抬箸夾起來,懸如燈籠,內有肉餡,底層有鮮湯,講究的是吃面、吃肉、吃湯三位一體~
                              The authentic method of pouring soup bags shared by netizens is that more than 20 folds are lifted and clamped up, hanging like lanterns, with meat stuffing inside and fresh soup at the bottom. What we pay attention to is the trinity of eating noodles, meat and soup~
                              【肉餡做法】:
                              [meat filling method]:
                              一、肉凍先在鍋里小火化開,用漏勺濾去肉皮小叮,放置一邊待用
                              1、 Heat the meat jelly in a pot, remove the skin with a colander, and set aside
                              二、蔥姜細細剁碎
                              2、 Chop onion and ginger finely
                              三、餡料的做法:
                              3、 Filling method:
                              1、剛才過濾好的皮凍如果結凍了,可再次稍微加熱,然后和肉餡按1:4的比例(即肉餡一斤,皮凍四兩)攪拌,喜歡湯汁多點兒,可以按肉餡皮凍各一半比例。
                              1. If the jelly just filtered is frozen, heat it up a little again, and then stir it with the minced meat in the ratio of 1:4 (i.e. one jin of minced meat and four liang of jelly). If you like more soup, you can make half of the minced meat and one half of the jelly.
                              2、放入蔥、姜,料酒、少許鹽、胡椒粉、雞精,再分次倒入鮮味生抽,每倒一次攪拌一會兒,等餡料把生抽完全吸收了再倒第 二次,反復三四次,然后加入麻油攪拌均勻。
                              2. Add green onion, ginger, cooking wine, a little salt, pepper and chicken essence, and then pour in the fresh soy sauce by several times. Stir each time for a while. When the stuffing completely absorbs the soy sauce, pour it for a second time. Repeat three or four times, and then add sesame oil to stir evenly.
                              四、和面
                              4、 He Mian
                              1、現在天氣比較冷,可以用稍微燙點的水和面,這是和一般包子的區別,另外無須加酵母發酵,可能就是人們常說的“死面”吧,與發面包子不同的是皮兒薄,嚼起來比較有韌性,和好了用濕布蓋上,餳二十鐘。
                              1. Now the weather is relatively cold, you can use slightly hot water and noodles, which is different from ordinary steamed buns. In addition, there is no need to add yeast fermentation, which may be what people often call "dead noodles". Different from steamed buns, the skin is thin and chews more tenaciously. When it's ready, cover it with a wet cloth for 20 minutes.
                              2、切擠子,比平時我們包的餃子稍大一點,也不能太大,搟薄。
                              2. Cut and squeeze dumplings. They are a little bigger than the dumplings we usually make. They can't be too big and thin.
                                              灌湯包加盟
                              開始包吧,自己家吃就多多的包肉啦,這褶子怎么個捏法,用語言還真沒法說,只能意會了,專家說捏出20個以上的褶子。
                              Let's start packing. Our family will eat a lot of meat. How to knead this fold? It's hard to say with words. We can only understand it. Experts say that we can knead more than 20 folds.
                              1、篦子上墊白菜葉,木有白菜青菜也行,什么菜都木有,包子底抹點油也稱,防粘鍋
                              1. The grate is padded with cabbage leaves, the wood has cabbage, the green vegetables are also OK, any vegetable has wood, the bottom of the bun is smeared with some oil, also known as anti stick pot
                              2、包子整齊碼在白菜葉上,水燒開后,放包子進蒸鍋,大火10分鐘,時間別太長,包子小、皮兒又薄,好熟!
                              2. Place the steamed stuffed bun on the cabbage leaves. When the water boils, put the steamed bun into the steamer. The fire lasts for 10 minutes. Don't take too long. The steamed bun is small and thin. It's very ripe!
                              【皮凍做法】:
                              [jelly method]:
                              1、豬肉皮若干,(一斤4塊錢,不要挑那種上面有肉啊,油啊的,盡量是薄薄的一層皮)洗凈,放涼水鍋煮開15分鐘,撈出,用夾子(一般雜貨店都有賣的,一元一個,我是買了肉皮出來,順路就捎帶個夾子回來)把皮上的毛摘干凈,這可是細活啊,一定要夾干凈。
                              1. How many pork skins (4 yuan per catty, don't pick the kind with meat and oil on it, try to have a thin skin) wash it, boil it in a cold water pan for 15 minutes, take it out, and use a clip (it's sold in general grocery stores, one yuan each, I bought a meat skin and brought a clip along the way) to remove the fur from the skin. It's a delicate job. You must clip it clean.
                              2、蔥、姜切段,重新換鍋、換清水。
                              2. Cut the scallion and ginger into sections, change the pot and water again.
                              3、因為耗時較長,我用的電燉鍋,(注:加2倍的水),然后把肉皮放進去,擱蔥姜。
                              3. Because it takes a long time, I use the electric stew pot, (Note: add 2 times of water), and then put the skin of the meat in, put the onion and ginger.
                              4、大概煮一個小時后,撈出肉皮,細細剁碎,如花生米里大小,有人喜歡切成長條也可,重新回鍋繼續燉……
                              4. After about an hour's cooking, take out the skin of the meat and chop it finely. It's the size of peanuts. Some people like to cut it into long strips. Go back to the pot and continue to stew
                              5、熬啊熬。終于快熬成皮凍凍了。
                              5. Boil and boil. Finally, it's almost frozen.
                              6、用湯匙從表面輕輕撇出上面浮著的一層油脂(這一步也可在摘肉皮上的毛時同時進行,用刀將油脂刮掉),當肉皮煮爛肉湯發粘時,即可放入鹽和味精。
                              6. Use a spoon to gently skim the floating layer of oil from the surface (this step can also be carried out at the same time when picking the hair on the skin of the meat, and scrape off the oil with a knife). When the skin of the meat is rotten and the broth is sticky, you can add salt and monosodium glutamate.
                              7、然后到在一個容器里,就等著它冷卻成凍了,大功告成!
                              7. Then go to a container and wait for it to cool down. It's done!
                              俗話說:藥補不如食補,愛美的MM少抹些化妝品,多吃些富含膠原蛋白的皮凍、豬腳之類的東西,可以省下多少money。
                              As the saying goes: tonic is not as good as tonic, beauty mm less apply some cosmetics, eat more collagen rich jelly, pig feet and other things, can save how much money.
                              以上就是關于灌湯包加盟分享皮凍的熬制方法,希望對大家有所幫助,如想了解更多資訊內容請點擊我們的網站:http://www.tevienes.com。
                              The above is about the boiling method of sharing jelly in guantangbao. I hope it can help you. For more information, please click our website: http://www.tevienes.com 。

                              灌湯包加盟分享皮凍的熬制方法!

                              來源:http://www.tevienes.com/ 日期:2021-01-08
                              天氣漸冷,如果進門能吃到熱氣騰騰、香氣撲鼻的包子,那該是多么愜意的事啊!
                              It's getting colder and colder. If you can eat steamed buns with steaming heat and fragrant aroma, what a pleasant thing it would be!
                              網友分享的正宗灌湯包做法,20多個褶呢,抬箸夾起來,懸如燈籠,內有肉餡,底層有鮮湯,講究的是吃面、吃肉、吃湯三位一體~
                              The authentic method of pouring soup bags shared by netizens is that more than 20 folds are lifted and clamped up, hanging like lanterns, with meat stuffing inside and fresh soup at the bottom. What we pay attention to is the trinity of eating noodles, meat and soup~
                              【肉餡做法】:
                              [meat filling method]:
                              一、肉凍先在鍋里小火化開,用漏勺濾去肉皮小叮,放置一邊待用
                              1、 Heat the meat jelly in a pot, remove the skin with a colander, and set aside
                              二、蔥姜細細剁碎
                              2、 Chop onion and ginger finely
                              三、餡料的做法:
                              3、 Filling method:
                              1、剛才過濾好的皮凍如果結凍了,可再次稍微加熱,然后和肉餡按1:4的比例(即肉餡一斤,皮凍四兩)攪拌,喜歡湯汁多點兒,可以按肉餡皮凍各一半比例。
                              1. If the jelly just filtered is frozen, heat it up a little again, and then stir it with the minced meat in the ratio of 1:4 (i.e. one jin of minced meat and four liang of jelly). If you like more soup, you can make half of the minced meat and one half of the jelly.
                              2、放入蔥、姜,料酒、少許鹽、胡椒粉、雞精,再分次倒入鮮味生抽,每倒一次攪拌一會兒,等餡料把生抽完全吸收了再倒第 二次,反復三四次,然后加入麻油攪拌均勻。
                              2. Add green onion, ginger, cooking wine, a little salt, pepper and chicken essence, and then pour in the fresh soy sauce by several times. Stir each time for a while. When the stuffing completely absorbs the soy sauce, pour it for a second time. Repeat three or four times, and then add sesame oil to stir evenly.
                              四、和面
                              4、 He Mian
                              1、現在天氣比較冷,可以用稍微燙點的水和面,這是和一般包子的區別,另外無須加酵母發酵,可能就是人們常說的“死面”吧,與發面包子不同的是皮兒薄,嚼起來比較有韌性,和好了用濕布蓋上,餳二十鐘。
                              1. Now the weather is relatively cold, you can use slightly hot water and noodles, which is different from ordinary steamed buns. In addition, there is no need to add yeast fermentation, which may be what people often call "dead noodles". Different from steamed buns, the skin is thin and chews more tenaciously. When it's ready, cover it with a wet cloth for 20 minutes.
                              2、切擠子,比平時我們包的餃子稍大一點,也不能太大,搟薄。
                              2. Cut and squeeze dumplings. They are a little bigger than the dumplings we usually make. They can't be too big and thin.
                                              灌湯包加盟
                              開始包吧,自己家吃就多多的包肉啦,這褶子怎么個捏法,用語言還真沒法說,只能意會了,專家說捏出20個以上的褶子。
                              Let's start packing. Our family will eat a lot of meat. How to knead this fold? It's hard to say with words. We can only understand it. Experts say that we can knead more than 20 folds.
                              1、篦子上墊白菜葉,木有白菜青菜也行,什么菜都木有,包子底抹點油也稱,防粘鍋
                              1. The grate is padded with cabbage leaves, the wood has cabbage, the green vegetables are also OK, any vegetable has wood, the bottom of the bun is smeared with some oil, also known as anti stick pot
                              2、包子整齊碼在白菜葉上,水燒開后,放包子進蒸鍋,大火10分鐘,時間別太長,包子小、皮兒又薄,好熟!
                              2. Place the steamed stuffed bun on the cabbage leaves. When the water boils, put the steamed bun into the steamer. The fire lasts for 10 minutes. Don't take too long. The steamed bun is small and thin. It's very ripe!
                              【皮凍做法】:
                              [jelly method]:
                              1、豬肉皮若干,(一斤4塊錢,不要挑那種上面有肉啊,油啊的,盡量是薄薄的一層皮)洗凈,放涼水鍋煮開15分鐘,撈出,用夾子(一般雜貨店都有賣的,一元一個,我是買了肉皮出來,順路就捎帶個夾子回來)把皮上的毛摘干凈,這可是細活啊,一定要夾干凈。
                              1. How many pork skins (4 yuan per catty, don't pick the kind with meat and oil on it, try to have a thin skin) wash it, boil it in a cold water pan for 15 minutes, take it out, and use a clip (it's sold in general grocery stores, one yuan each, I bought a meat skin and brought a clip along the way) to remove the fur from the skin. It's a delicate job. You must clip it clean.
                              2、蔥、姜切段,重新換鍋、換清水。
                              2. Cut the scallion and ginger into sections, change the pot and water again.
                              3、因為耗時較長,我用的電燉鍋,(注:加2倍的水),然后把肉皮放進去,擱蔥姜。
                              3. Because it takes a long time, I use the electric stew pot, (Note: add 2 times of water), and then put the skin of the meat in, put the onion and ginger.
                              4、大概煮一個小時后,撈出肉皮,細細剁碎,如花生米里大小,有人喜歡切成長條也可,重新回鍋繼續燉……
                              4. After about an hour's cooking, take out the skin of the meat and chop it finely. It's the size of peanuts. Some people like to cut it into long strips. Go back to the pot and continue to stew
                              5、熬啊熬。終于快熬成皮凍凍了。
                              5. Boil and boil. Finally, it's almost frozen.
                              6、用湯匙從表面輕輕撇出上面浮著的一層油脂(這一步也可在摘肉皮上的毛時同時進行,用刀將油脂刮掉),當肉皮煮爛肉湯發粘時,即可放入鹽和味精。
                              6. Use a spoon to gently skim the floating layer of oil from the surface (this step can also be carried out at the same time when picking the hair on the skin of the meat, and scrape off the oil with a knife). When the skin of the meat is rotten and the broth is sticky, you can add salt and monosodium glutamate.
                              7、然后到在一個容器里,就等著它冷卻成凍了,大功告成!
                              7. Then go to a container and wait for it to cool down. It's done!
                              俗話說:藥補不如食補,愛美的MM少抹些化妝品,多吃些富含膠原蛋白的皮凍、豬腳之類的東西,可以省下多少money。
                              As the saying goes: tonic is not as good as tonic, beauty mm less apply some cosmetics, eat more collagen rich jelly, pig feet and other things, can save how much money.
                              以上就是關于灌湯包加盟分享皮凍的熬制方法,希望對大家有所幫助,如想了解更多資訊內容請點擊我們的網站:http://www.tevienes.com。
                              The above is about the boiling method of sharing jelly in guantangbao. I hope it can help you. For more information, please click our website: http://www.tevienes.com 。