How to make crab roe buns?

Ingredients: 2 hairy crabs (about 400g).

Ground pork 100g

Water chestnuts 10g

10g of green onion and 10g of ginger

All-purpose flour. Amount.

Flour to taste.

1 4 teaspoons salt.

1 4 teaspoons caster sugar.

Sesame oil 1 2 teaspoons.

Pepper. Crumb.

Sodium bicarbonate. 1 4 teaspoons.

Preparation of crab roe bun 1 (filling).

Peel off the hard shell, remove the lungs and impurities of the hairy crab, wash it and put it on a plate, put it in a steamer, steam it for about 3 minutes, take it out, dig out the crab roe and crab meat for later use.

Wash and chop the green onion and ginger, peel and wash the water chestnut and chop it.

Put step 2 into a bowl, then add 1 2 tsp minced pork, crab roe, crab meat and salt, 1 2 tsp caster sugar, 1 2 tsp sesame oil, and a pinch of pepper.

Mix step 3 well into a crab roe bun filling.

Preparation 2 of crab roe buns

Knead the all-purpose dough and hot dough evenly.

Add 1 4 tsp caster sugar, 1 4 tsp salt, 1 4 tsp baking soda and 1 3 tsp oil to step 1.

Knead step 2 and knead it thoroughly into a smooth dough.

Roll step 3 into a long strip.

Divide step 4 into small doughs.

Step 5 rolls out the wrappers with a slightly thicker middle and thinner edges.

Add 1 tbsp of minced meat to step 6.

Wrap step 7 into a bun.

Apply a layer of oil to the bottom of the bun in step 8.

Put step 9 into a steamer basket lined with a damp cloth, ferment for 20 minutes, and then steam over high heat for 6 minutes.

Materials. Hairy crab 8 pork 500g meat skin jelly appropriate amount of flour 700g Preparation steps. <>

1. Add the pork to the green onion and ginger, cooking wine, and a small half bowl of water into the food processor. Add water so that you can save the step of adding water to fill the filling.

2. This is the dismantled crab meat and crab roe.

3. Add salt, sugar and light soy sauce to the meat filling to taste.

4. Add the crab meat.

5. Add chopped green onion and a little sesame oil to taste.

6. Finally, add the chopped meat skin jelly.

7. Add half of the flour to boiling water to make a flocculent.

8. Add the other half of the water to make a flocculent.

9. Knead them separately and then knead them together to form a smooth dough, and put them in the refrigerator overnight if you have time.

10. Knead the dough into strips and cut it into appropriate sizes.

11. Full of crab meat.

12. After the water boils, put in the soup bag and steam for about 8 minutes.

13. A mouthful of soup is full.

Mix with warm water and let rise for 30 minutes.

Stir the pork filling and crab roe well, then add salt and sesame oil to taste.

Stir to combine. Cut the pork rind into jelly cubes. Knead the awakened dough into long strips. Roll out into a skin wrap and put a piece of meat jelly. Boil water in a pot, put the buns on it, and steam it over high heat for 10 minutes.

Precautions. The crab roe must be paired with the meat filling to taste good, if it is crab roe alone, the taste is too dry.

It is recommended to go to a professional school to study.

It is to mix crab meat with carrots and wrap it into steamed buns, which is very delicious, so you can try it.

The preparation of crab roe buns is as follows:

Steamed crab, minced meat with an egg, a little ginger and shallots, salt, chicken essence, black pepper, puree. After soaking the skin belly in water, boil it in boiling water, put it in a food processor, and puree the large ones, if you use the skin of the meat, it is better. Cook the crabs, remove the meat and yellows.

Add the crab roe and the skin belly puree to the meat foam just now, add a little cold boiled water, and stir well in a clockwise direction. Add a little salad oil to it. Dumpling wrappers with a rolling pin dare to be a little thinner.

Put the meat filling on it, dip it in some water on all sides, and wrap it according to the method of wrapping buns. Steam in the steamer for 20 minutes, dip a little vinegar out of the pot and eat, it is very delicious.

Another approach

Peel off all the crab meat and set aside, chop all the ingredients in the filling, pour it into a large bowl and mix clockwise, the egg whites are used to strengthen it. Until you feel that the filling has become sticky and strong. Heat 300ml of water to about 37-40 degrees Celsius, which is slightly warmer than body temperature to the touch.

Pour in the sugar, stir the yeast with a spoon and let it sit for 15 minutes until a layer of foam rises on the surface.

Pour the egg whites into the flour and form a smooth dough with a smooth surface, and knead it for a longer time to taste better. Take 40g of dough and roll it into a bun skin with a thickness of 3-4mm, and then take about 25g of the filling to wrap a bun. Next is fermentation, add water to the baking tray and put it in the lower layer of the oven, place the buns on a paper-lined net, and place them in the upper layer of the oven.

The upper and lower temperatures are adjusted to 37-40 degrees Celsius, and the fermentation is doubled. This process takes about an hour. Bring the water to a boil in the steamer, and leave a proper space between the buns when they are placed, because the buns will become larger during the steaming process.

Steam for 15 minutes, simmer for 3 minutes and immediately remove from the pot, if it is stuffed for a long time, it will cause the buns to collapse. Then it is ready to serve.

The preparation of crab roe xiaolongbao in soup.

1. There are about 20 steamed buns, and the specific number depends on the size of the steamed buns and the filling: 250 grams of pork filling, 100 grams of crab roe, 60 grams of lard, an egg, a spoonful of soy sauce, salt, sugar, cooking wine, green onions, and ginger; Bun skin: 200 grams of dumpling powder, 90 grams of water, a pinch of salt; Crab roe is a wrapped crab roe that you bought, and the lard is bought at the vegetable market.

2. Cut the lard into small pieces and put it into the pot to consume the lard The lard gradually disappears, and finally becomes an oil residue.

3. Pour in the crab roe and stir-fry over low heat for a while until the lard and crab roe fuse to become crab butter with a beautiful color.

4. Remove the crab roe from the pot and set aside.

5. Making the dough: mix all the ingredients of the bun skin and knead it into a dough. The dough of the bun skin is hard, you must have the patience and strength to knead the ear for a while, and mix the dough evenly into a smooth dough, which is tough, so that when rolling the bun skin, the skin can be rolled out very old and thin, and it will be crystal clear when steamed, so that the taste is good.

6. Make the meat filling: Put the pork filling, eggs, soy sauce, salt, sugar, cooking wine, green onions, and ginger in the meat filling into a basin and stir well.

7. Add the crab roe and stir well.

8. After the dough is made, cut the agent and roll out the peel

9. Rolling the skin, be sure to roll the skin to a very thin level, you can see the texture of the board through the leather, if the front kneading is in place, this step is very easy, and this step will not be successful if it is not in place.

10. Put in the meat filling and wrap the buns.

11. Finally, there is no need to seal in the middle.

12. Put the wrapped buns in the cage drawer.

Crab roe bun is a very delicious snack, it is actually not complicated, first mix crab roe and pork together to make a meat filling, and then wrap it in a bun and steam it, it tastes very delicious.

Preparation of crab roe buns.

Ingredients: 1 crab, 100 grams of ground pork, 10 grams of water chestnuts, 10 grams of green onion and ginger, Ingredient A: 1 3 tsp salt, 1 2 tsp sugar, 1 4 tsp pepper and sesame oil, Ingredient B: 1 tsp flour, 1 4 tsp sugar, salt and baking soda.

Method:1Peel off the hard shell, remove the lung chamber and impurities, wash it, put it in a bowl and add ingredient A, put it in a steamer and steam it for about 3 minutes, take it out, dig out the crab roe and crab meat for later use.

Wash the green onion and ginger, mince it, peel and wash the camelina puree, chop it, squeeze out the water, put it into a bowl, add pork filling, crab roe, crab meat and ingredient A and mix well to form a meat filling.

2.Mix the all-purpose dough and the hot dough evenly, add Ingredient B and 1 3 teaspoons of oil, knead well, knead into long strips, divide into 10 equal parts, roll out and wrap with 1 tablespoon of meat filling, and smear a layer of oil on the bottom, put it in a steamer with a damp cloth, ferment for 20 minutes, and then steam over high heat for 6 minutes, then take it out.

How to make crab roe soup dumplings.

Ingredients: 1000 grams of flour, 600 grams of warm water, 700 grams of pork belly, 280 grams of jelly of meat skin, 160 grams of crab meat, 40 grams of crab roe, 40 grams of soy sauce, 100 grams of lard.

Excipients: 6 grams of cooking wine, 8 grams of sesame oil, 5 grams of sugar, chopped green onion, 5 grams of minced ginger, 15 grams of refined salt, 1 gram of pepper and 1 gram of monosodium glutamate.

Method: 1) Add water to the flour and knead it thoroughly, and leave it for a while;

2) Chop the pork into minced meat, mince the crab, add lard to the pot and heat it, add crab meat, crab roe and ginger to stir out the crab oil, and mix it with minced meat, skin jelly, soy sauce, cooking wine, etc. to form a filling;

3) Roll the dough into long strips, knead it into 4 dough blanks per 50 grams, roll it into a round skin, add the filling and knead it into a pleated bag, and steam it in a steamer for 10 minutes.

Tips for making crab roe buns.

1. Do not wash pork with hot water before cooking, because pork contains a substance of myolytic protein, which is easy to dissolve in water above 15 degrees Celsius, and if it is soaked in hot water, it will lose a lot of nutrients, and the taste is not good.

2. Pork should be cooked, because there are sometimes parasites in pork, and if it is eaten raw or when the conditioning is not complete, there may be parasitic tapeworms in the liver or brain.

3. The normal color of wheat flour is white with a slight yellow, and the abnormal wheat flour is gray-white or blue-gray. When purchasing bulk wheat flour, it is tightly held by hand to form a ball, and the wheat flour that does not fall apart for a long time contains high moisture and is not easy to store. Normal wheat flour should be free of acid, mold and other peculiar smells.

Take a small amount into the mouth and taste it should have a toothless feeling.

Crab roe buns are a specialty of **.

Crab roe buns are a specialty of coastal areas such as Jiangsu, and with the fame of this snack, this delicious snack can be eaten in many places.

The raw materials of crab roe soup dumplings are very particular, the filling is crab roe and crab meat, and the soup is original chicken soup, and the production process is exquisite. The main materials are live hairy crabs, hens, pork skins, high-gluten flour, etc.

Ingredients: 500 grams of flour, 2 tablespoons of crab roe paste, 200 grams of minced meat, 200 grams of prawns, 1 green onion, a little sugar, an appropriate amount of salt, a little sesame oil, 1 tablespoon of oyster sauce.

1. Wash the pork belly and beat it into a food processor.

2. 2 tablespoons of crab roe sauce can be added according to your preference.

3. Wash and shell the prawns and cut them into two sections, trying to cut them as large as possible.

4. Blanch half of the high-gluten flour with boiling water, and the other half with cold water, knead it into a ball and cover it with plastic wrap after mixing, and let it rest for about half an hour.

5. Add various auxiliary materials to the meat filling and mix it for later use.

6. Roll the awakened dough into a mixture, roll it into a dough, and the edges should be as thin as possible.

7. According to the rolled skin, wrap the evenly sized buns, and try to have large shrimp in each bun.

8. Put water in the pot, put in the wrapped crab roe bun after steaming, and steam for 20 minutes.

9. Wrap the steamed crab roe and shrimp out of the pot and put on a plate.

10. Finished product drawing.

The process of making crab roe soup dumplings is as follows:

Ingredients: 120 grams of all-purpose flour, 62 grams of water.

Crab roe: 4 hairy crabs, 30 grams of lard, 5 grams of cooking wine, 5 grams of minced ginger, appropriate amount of white pepper.

Meat filling: sandwich meat 3: 7 180 grams of minced meat, 5 grams of salt, 8 grams of sugar, 300 grams of pork skin jelly.

Step 1: Prepare pork skin jelly and lard in advance. Knead the dough into a dough wrap in plastic wrap and let it rise for 10 minutes before dividing the dough.

Step 2: Remove all the crab roe and crab meat, and set aside the crab shell and crab legs.

Step 3: Pour the lard into the big hot pot, add the crab shell and stir-fry until the lard is golden brown, and filter out the oil.

Step 4: Pour the filtered golden crab oil into the pot again, add the crab roe, stir-fry the crab meat, add minced ginger, cooking wine, and white pepper and let it cool.

Step 5: Add salt, sugar, light soy sauce, 20 grams of green onion and ginger water to the pork filling, stir vigorously, add pork skin jelly and crab meat and mix well.

Step 6: Roll out the skin thinly, wrap it in the filling, and pinch it tightly at the mouth.

Step 7: Wrap more, you can quick-freeze.

Step 8: Steam in a pot.

Step 10: According to the size of the small cage, boil the water and steam for 6 to 10 minutes. See for yourself. The small cage is steamed for 6 minutes, and the large package will be steamed more.

The process of making crab roe soup orange morning bun is as follows:Ingredients: 95g crab roe, 400g wonton skin, 230g meat jelly, 70g minced meat.

Excipients: 2g salt, 50g soy sauce.

Specific steps: 1. Put the round crab roe, minced meat, and salt into a bowl and stir evenly for later use.

2. Put the pork skin jelly with soy sauce.

3. Stir the meat skin jelly, crab roe and minced meat evenly, and put it in the refrigerator for an hour, the purpose is to make the meat skin jelly solidify more convenient to wrap up.

4. The frozen meat skin is jelly, and you can wrap it when you dig it out.

5. Cut the wonton wrappers on all sides and wrap the buns.

6. Steam the buns in a pot for 15 minutes, turn off the heat and wait for 5 minutes.