There are several methods of soup commonly used in soup xiaolongbao, let's see what method the merchant uses to make skin jelly

Soup dumplings are thin and juicy, and they are deeply liked by everyone, and there are many ways to fill the soup in soup dumplings, and there are three common methods:

1. Stir a large amount of soup directly into the meat filling, let the meat filling fully inhale the soup, and then freeze it together with the meat filling, take it out and thaw it slightly before wrapping, and wrap it in the dough and steam it

2. The method of making pork skin jelly, which is a traditional production method, clean the meat skin when making, add large ingredients, cooking wine and other deodorizing accessories, boil the meat skin in the pot until soft, use a food processor to break the boiled meat skin, put it in a container, put it in the freezer and refrigerate it until it solidifies, take it out and cut it into particles and wrap it in the bun with the meat before use

3. Agar to make jelly. Beat the agar into powder, according to the ratio of 1 gram of agar to 200 grams of water, boil the agar and water on the fire and then cool, and then put it in the refrigerator for more than 3 hours to become jelly, and when using, it is also taken out and cut into granules, and wrapped in buns together with the meat filling

Analysis of the pros and cons of the above 3 points:

The first point is that the amount of soup that can be inhaled by the minced meat filling is limited, so the amount of soup that can be made is also limited

The second point is that the traditional approach is good, but if it is not handled well, I may have a pig smell

The third point is that agar is an extract, since it is taken from nature, but a few people can't accept it, and will mistake it for edible gum and other foods, but it is deeply liked by merchants, and many chain stores use agar as a raw material to make soup

The above three kinds of soup dumplings are made, and two of them are skin jelly.