1.0Marc Winerhttps://marcwiner.com/ja/Marc Winerhttps://marcwiner.com/ja/author/admin2823/本格 小籠包（ショーロンポー）- せいろで蒸す手作り点心rich600338<blockquote class="wp-embedded-content" data-secret="mKHQktQDpt"><a href="https://marcwiner.com/ja/xiao-long-bao/">本格 小籠包（ショーロンポー）- せいろで蒸す手作り点心</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ja/xiao-long-bao/embed/#?secret=mKHQktQDpt" width="600" height="338" title="“本格 小籠包（ショーロンポー）- せいろで蒸す手作り点心” — Marc Winer" data-secret="mKHQktQDpt" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2023/02/en-tete-Xiao-long-bao-750x750.jpg600600小籠包（小笼包）は、中国のスープ入り点心として知られる料理で、人の手が生み出した美味の到達点とも称されます。伝統と職人技が詰まった、まさに美食の宝物です。https://marcwiner.com/ja/xiao-long-bao/ja本格 小籠包（ショーロンポー）中華風1201513518個260 g 豚皮 (2cm幅の細切り)450 g 豚骨 (できれば肉が少し残っているもの)950 ml 水2 枚 しょうが3 青ねぎ (それぞれ3等分に切る)1 大さじ 紹興酒0.5 小さじ 塩130 g 中力粉90 ml ぬるま湯450 g 豚ひき肉 (赤身70%、脂身30%)2 大さじ 紹興酒1 小さじ 塩0.5 小さじ ごま油2 小さじ 砂糖3 小さじ 薄口しょうゆ3 大さじ 水1 つまみ 白こしょう0.5 大さじ しょうが (みじん切り)1 大きくひとつかみ 刻んだ煮こごり黒酢しょうが (せん切り)16https://marcwiner.com/wp-content/uploads/2023/02/en-tete-Xiao-long-bao-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400