To make xiaolongbao (soup dumplings), one must first prepare the necessary ingredients.
Lu Feng checked the System Shop for ingredients and decided to buy a pound of premium pork belly and some pork skin jelly to start.
The price of premium pork in the Shop was more than double that of the market, which made Lu Feng's heart ache once again.
However, to achieve the most perfect xiaolongbao (soup dumplings), he couldn't skimp on the cost of ingredients.
Lu Feng also purchased other ingredients and seasonings from the Shop.
The System Shop was incredibly efficient; as soon as Lu Feng completed his order, there was a commotion from the room in the corner of the kitchen.
Pushing the door open, he saw that the ingredients he had just purchased had already arrived.
Different ingredients were packed in individual cardboard boxes, neatly arranged on the floor.
Lu Feng took out the ingredients one by one, separating and storing the seasonings, and placing the ingredients on the kitchen counter.
Next, he boiled a pot of hot water, and once it boiled, he poured half of it into a bowl.
He took a large green onion and a piece of ginger.
He cut the green onion into segments and the ginger into slices, then put the green onion segments and ginger slices into the hot water in the bowl.
He also added some Sichuan peppercorns and star anise.
Afterward, he set the bowl aside, allowing the green onion, ginger, and spices to steep fully in the hot water to release their fragrance.
He added some cold water to the remaining half pot of hot water to quickly lower its temperature.
Making xiaolongbao (soup dumplings) is similar to making steamed buns; the first step is, of course, kneading the dough.
Lu Feng used all-purpose flour.
xiaolongbao (soup dumplings) made with this type of flour would be soft and delicious yet still elastic.
Lu Feng took a stainless steel basin and placed it on the counter, then poured some flour into it, forming a small white mountain in the basin.
He checked the water temperature display on the kettle; it showed 60 degrees Celsius, which was just right.
Lu Feng picked up the kettle and slowly poured the water into the flour basin, stirring quickly with chopsticks as he poured.
As the flour in the basin mixed with the warm water, it gradually turned into a flaky consistency under the stirring of the chopsticks.
By the time most of the water from the kettle was poured, almost all the flour in the basin had turned into flakes.
Lu Feng nodded with satisfaction, put down the chopsticks, and tested the temperature with his hand; it was still a little hot.
Once the temperature dropped slightly, he rolled up his sleeves and began to knead the dough.
Dough kneaded from flour scalded with hot water would result in thinner xiaolongbao (soup dumplings) wrappers.
Moreover, they wouldn't easily break after steaming.
Soon, the flour flakes in the basin transformed into a smooth dough under his vigorous kneading.
Next, he found some plastic wrap, covered the basin with it, and moved it aside to let the dough rest.
While the dough was resting, Lu Feng began preparing the meat filling for the xiaolongbao (soup dumplings).
He picked up the piece of pork belly and examined it carefully; the fat-to-lean ratio was just right.
Even up close, he couldn't smell the distinctive fishy smell of pork.
The System Shop indeed provided top-quality pork belly, which was very difficult to find on the market.
Lu Feng picked up a cleaver and first cut the pork belly into chunks.
Then he grabbed a second cleaver and, with both knives, began chopping rapidly, 'dong dong dong.'
Soon, the diced meat was minced, and the collagen from the fat was released, making it somewhat sticky.
After the meat filling was chopped, Lu Feng took a larger enamel basin and put the meat filling into it.
At this point, the green onion and ginger water had steeped sufficiently, and its temperature had dropped to around room temperature.
After filtering out the excess residue, Lu Feng picked up the bowl of green onion and ginger water, pouring it into the meat filling in small increments while stirring with chopsticks.
The green onion and ginger water could remove the gamey smell from the pork filling.
And with the addition of star anise and Sichuan peppercorns, the aroma of the meat filling became richer, which was key to making the filling tender and juicy.
Once all the green onion and ginger water from the bowl was poured, Lu Feng stirred vigorously with chopsticks for a while longer, ensuring the juices were thoroughly mixed.
The pork skin jelly purchased from the Shop was refrigerated, so it could be used directly.
He cut the pork skin jelly into small cubes and added them to the meat filling.
When pork skin jelly is mixed into the meat filling, it will melt during steaming in the bamboo steamer, forming a rich and savory broth.
Then, he added light soy sauce, oyster sauce, white sugar, and a spoonful of sesame oil.
With the blessing of his max-level xiaolongbao (soup dumplings) technique, all the seasoning amounts were perfectly controlled by Lu Feng.
After mixing thoroughly, Lu Feng leaned in and took a deep sniff; a strong, fresh aroma rushed from his nostrils straight to his brain.
Fragrant! So fragrant!
Just smelling the aroma of the seasoned xiaolongbao (soup dumplings) filling made his mouth water uncontrollably.
"Grrr..."
Lu Feng's stomach began to rumble again, uncooperatively.
But it was no wonder; he had only eaten six xiaolongbao (soup dumplings) at noon, which was nowhere near enough to fill him up.
Just a little more patience, and he would soon be able to eat delicious xiaolongbao (soup dumplings).
Lu Feng silently hypnotized himself.
By now, the dough had rested sufficiently; it had doubled in size.
Lu Feng took out the dough, kneaded it vigorously on the cutting board for a while, then rolled it into a long log and divided it into small dough portions.
He picked up a rolling pin and rolled each dough portion into a wrapper that was thick in the middle and thin at the edges.
He took a spoon, scooped a spoonful of meat filling, placed it in the center of the wrapper, and held the filling in place with his thumb.
While his left hand slowly rotated, his right hand quickly pinched a series of pleats until the xiaolongbao (soup dumplings) was completely sealed.
He placed the wrapped xiaolongbao (soup dumplings) into the prepared bamboo steamer, then began wrapping the next one.
Lu Feng's fingers were incredibly nimble, and his two hands worked together seamlessly.
If an experienced dim sum chef were present at this moment, he would undoubtedly be amazed by Lu Feng's skilled and delicate technique.
Before long, he had already wrapped three steamers full of xiaolongbao (soup dumplings).
Each steamer held six xiaolongbao (soup dumplings), with enough space left between them to ensure they wouldn't stick together after steaming and expanding.
Since he was making them for himself, there was no need to wrap too many; three steamers were probably enough.
Lu Feng stood up, poured cold water into the steamer pot, and turned on the switch.
Then he placed the steamers containing the xiaolongbao (soup dumplings) onto the pot, set it to high heat, and began steaming.
xiaolongbao (soup dumplings) steam very quickly; they are cooked after 8 minutes once the water boils.
The water beneath the steamer pot slowly began to boil as the temperature rose, and white steam gradually emerged from the steamers above.
The aroma of xiaolongbao (soup dumplings) in the steam began to spread, and the mouth-watering scent instantly filled the entire kitchen.
The 8 minutes passed quickly, and Lu Feng immediately turned off the steamer switch.
After steaming, he didn't rush to take out the xiaolongbao (soup dumplings), even though he was already unbearably tempted by the aroma filling the kitchen.
Because there was still one crucial step to perform.
After turning off the heat, they needed to be left to rest for another two minutes; otherwise, the steamed xiaolongbao (soup dumplings) would collapse due to the drastic temperature difference.
This was unacceptable for Lu Feng, who aimed for perfection.
Two minutes seemed very short.
But at this moment, Lu Feng felt it stretch out endlessly.
Finally, the two agonizing minutes passed.
Lu Feng eagerly lifted the lid of the steamer, and after a puff of white steam dissipated, six pristine, glistening xiaolongbao (soup dumplings) appeared before his eyes.
Without pausing to admire the appearance of the xiaolongbao (soup dumplings), Lu Feng quickly grabbed one and bit into it.
An unparalleled deliciousness instantly exploded in his mouth!
Lu Feng's soul seemed to feel an unprecedented impact!
He was stunned: "Is this really the xiaolongbao (soup dumplings) I made?"