Xiao Long Bao is a traditional Chinese noodle snack that is especially popular in Jiangsu, Zhejiang and Shanghai. It is known for its crisp white rind, plump meat filling, and rich broth.

Xiao long bao is characterized by thin skin and filling, fresh and fragrant, usually there are 10 in a cage, and 10 in a cage. The modern form of xiao long bao originated in Jiangnan, and has since been developed and evolved in various places to form different flavors.

Ingredients:

• Flour (preferably high-gluten flour)
• Warm
• yeast
• sugar
• Pork (choice of pork loin or plum meat)
• Light soy sauce
• Dark soy sauce
• salt
• Ground white pepper
• Essence of chicken
• sesame oil
• spring onion
• ginger
• Water

Nutritional value:

The nutritional value of xiao long bao mainly comes from flour and minced meat.

Flour is rich in many nutrients such as protein, fat, carbohydrates, vitamins and minerals.

Pork is usually used for minced meat, which is rich in protein and fat, and the right amount of fat can help the body to some extent, such as maintaining skin health and providing essential fatty acids.

In addition, xiao long bao is also rich in B vitamins, such as vitamins B1, B2, B6, etc., which play an important role in the body’s energy metabolism, nervous system function and metabolism.

Cooking Preparation:

1. Prepare the ingredients, including flour, warm water, yeast, sugar, etc.
2. Add the yeast to warm water and stir to melt, pour into flour and knead into a smooth dough, cover with plastic wrap and let rise until twice the size.
3. Cut the pork into small pieces and mix with the ginger in a food processor to form a minced meat.
4. Add light soy sauce, dark soy sauce, white pepper, salt, sugar and chicken essence to the minced meat and stir well.
5. Chop the green onions, add them to the meat filling, stir well and put them in the refrigerator to freeze them for easy wrapping.
6. The fermented dough is removed, divided into small pieces, and rolled out into a thin dough.
7. Wrap an appropriate amount of minced meat, knead it into the shape of a xiaolongbao, and pinch it tightly.
8. Put the wrapped xiao long bao in the steamer and let it rise for another 15 minutes.
9. Steam on high heat for 15 minutes, simmer for 3 minutes when time is up, and then open the lid.

Palate and flavor:

The taste of xiao long bao is characterized by thin and elastic skin, tender and juicy meat filling, and rich soup. When you bite into it, the soup is full of juice, delicious and overflowing, making it perfect for breakfast or snack.

Suitable for:

Xiao Long Bao is suitable for most people, especially those who are concerned about a healthy diet. It is rich in nutrients such as protein, dietary fiber and vitamins, which are very effective in enhancing physical fitness and improving immunity.

However, since xiao long bao contains certain fats and carbohydrates, excessive consumption may lead to obesity, so it needs to be consumed in moderation.

Eating scene:

Xiao long bao is a very common choice in the daily diet, especially as a breakfast or snack. It can be enjoyed both as a quick refueling work meal or as a casual meal to share with friends and family.

In the Jiangnan region, xiao long bao is also a part of people’s daily life, whether it is breakfast, lunch or supper, there are people who enjoy this unique taste.