It's chives. Unlike dim sum like dumplings, Changfen is very soft and steamed with various ingredients in the same kind of elastic starchy blood, and then sprinkled with soy sauce in a completely soft state. I tasted it in Hong Kong at first. It was really delicious, but I thought the sauce was a little sweet. I was wondering if this taste of chives Changfen could reproduce the taste of Changfen's blood. There's a sauce inside the pan. It's nochu, but it's seasoned nochu. Nochu is a Chinese soy sauce with a very, very strong dark brown color, and when you look at the liver, it is not salty at all and has a lot of sweetness. So in the case of stir-fried clams that you eat in Hong Kong or China, it is because of this nochu that it is dark in color, but it has a sweet taste.

Xiaolongbao and Hagau. The blood of Hagau and Xiaolongbao is a little different. Hagau's blood feels thinner and more sticky, so you can see the ingredients clearly. Xiaolongbao's blood is not as chewy as Hagau's, and it's thin, so you can't even see the inside. So I think the time to steam is different. The main ingredient of Hagau is shrimp, and Xiaolongbao is pork.

It's Hagau.

In a three-tier steamer, put the hagaou, which is steamed in boiling water in the middle layer, for 6 minutes. Please adjust the spacing so that it doesn't stick to each other.

I put chives in the top. Instead of steaming it in a steamer like other Hagaou or Xiaolongbao, you must put it in the refrigerator and put it in the steamer naturally defrosted. The steaming time is 4 minutes in total. Don't forget to steam it in boiling water.

The bottom of the 3-tier steamer is Xiaolongbao. Xiaolongbao is eaten with gravy. Put Xiaolongbao in a steamer as it is frozen and steam it in boiling water for a total of 7 minutes.

Make sauce while steaming. When the dim sum cools, it feels greasy. In that case, this spicy and salty sauce goes well with you. Put one in a bowl. On the other hand, if you go to a dim sum restaurant, they serve ginger salad with soy sauce. There is no ginger, but there is chopped ginger, so I replaced it. The soy sauce contains sashimi soy sauce, seasoned soy sauce, vinegar, and chopped ginger. If you don't have sashimi soy sauce, you can replace it with dark soy sauce. Or you can just use it as flavored soy sauce. If you add a little bit of chopped ginger, it will smell like ginger. . ^^

Xiaolongbao, which is bursting with juicy meat, is done. It's steamed very well. You have to eat it right away in this hot weather so that you can say that you have truly stayed Xiaolongbao.

It's Hagau. There's a whole big shrimp in Hagau, and let's see, let's see, let's see, let's see, there's a whole shrimp in it. I thought it was a shrimp that was big enough. It's a very light and soft hagou with pork and chives in it.

It's Changfen. The blood is soft, but as expected, I thought it was hard to make Changfen from Dim Sum restaurants with ready-made products. But it was chewy and soft. If you finish with the sauce, you're done with the chives are done.