Chinese recipes
Pork and morel mushrooms Xiao Long Bao
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
Morel jelly:
15 g gelatine
400 g warm water
4 g salt
5 g sugar
50 g dried morels
4 g salt
3 g sugar
1 g ground white pepper
5 g sesame oil
15 g oyster sauce
10 g light soy sauce
20 g shallots
50 g water
250 g morel jelly
50 g morels
Recipe preparation
Morel jelly:
(1) Soak the morels in warm water and leave to stand overnight.
(2) Bring the morels to the boil with the water, then set the mushrooms aside, strain the liquid and season with salt and sugar.
(3) Soak the gelatine and dissolve it in the morel broth. Then pour into a bowl and place in the refrigerator.
Pork belly and morel filling:
(1) Cut the morels into pieces, mix with the remaining ingredients and place in a pacotizing® beaker.
(2) Close with the lid and label. Freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® at normal pressure, fill the Xiao Long Bao dough sheets and steam on high heat for 8 minutes.
Recipe by Christian Yang
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 1
Jet®-Mode suitable: no