看我来自制小笼包, 薄皮肉多, 关键是咬一口汤汁都会流出来！超赞！

温小婉

小笼包别称小笼馒头，源于江苏常州府，由北宋京城开封灌汤包发展而来，为当时的常州小河沿浮桥南堍的万华茶楼首创。是常州、无锡、上海、南京、杭州、嘉兴、芜湖、徽州、嵊州等江南地区著名的传统小吃。常州小笼包味鲜，无锡小笼包味甜。而诞生于清末同治十年的上海南翔小笼同样历史悠久，享誉中外。

【制作方法】
第一步:准备猪肉，绍兴酒，盐，糖，麻油，酱油，水，白胡椒粉，猪油东，姜末，备用
第二步:猪肉剁碎，把生姜剁成末，加入酱油，盐，糖，白胡椒粉，搅拌均匀

第三步:猪油冻成片，切丁，与肉馅混合

第四步:搅拌均匀

第五步:面粉加水揉成面团，手揉成长条，切成小挤子，擀面杖，擀成薄皮

第六步:肉馅包入

第七步:做成小笼包的形状

第八步:上蒸锅，蒸半小时

第九步:出炉，蘸点醋，不要太美

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