How to make a good crab roe soup bun for supper?

Crab roe soup dumplings are one of the traditional spots in Jingjiang, Jiangsu, which are favored by gourmets from all over the country for their paper-thin skin, blowing bombs and delicious taste.

The practice of Jingjiang crab roe soup dumplings is divided into four steps:

Step 1 Sum the surface.

Because the skin of the soup dumplings is very thin, it can achieve the effect of blowing and breaking, so its dough mixing method is completely different from other soup dumplings. Generally, high-gluten flour is the best choice for making soup dumplings. Secondly, in addition to the flour, we also add lye, salt and egg white to increase the gluten of the dough.

Specific dough method: take 500 grams of flour, add a raw egg white, 5 grams of salt, 2 grams of edible alkaline water, mix evenly, then put in 225 grams of cold water and form a dough, press it with a dough sheeter until smooth, take it out and set aside.

Step 2 Make the jelly.

1.Take 15 kg of pig skin, scrape off the fat, wash and blanch; take 15 kg of pig barrel bones and 5 old hens and blanch them respectively; Put the old hen and the pork barrel bone into the stainless steel barrel, pour 75 kg of water, add 750 grams of green onion and ginger slices, 500 grams of two pots of wine, boil over high heat, change to low heat and boil for hours, put in 750 grams of pig skin and green onion segments, ginger slices, 500 grams of two pots of wine, boil over high heat, change to low heat and boil for 3 hours - 4 hours, remove the slag, the soup is about 50 kg at this time.

2.Take out the pork skin and stir it with a meat grinder, put it into the boiled soup again, boil over high heat, change to medium heat and boil for 1 hour, season with salt, monosodium glutamate, chicken powder (you can also add a little dark soy sauce), refrigerate to form skin jelly, take out the skin jelly and crush it again.

Step 3 Adjust the filling.

Take 900 grams of skin jelly, add 150 grams of crab meat and crab roe, and 10 grams of diced old hen meat (old hen in hanging soup to cut meat into cubes) and mix well.

Step 4 Forming and cooking.

The dough weighs 25 grams to 30 grams, and the dough is rolled into a palm-sized, slightly thicker in the middle, and thin around the dough with a rolling pin with two thin and thick middles (it is advisable to see the words of the newspaper through the skin) and wrap the filling into the filling to make more than 30 folds, and then serve it with a straw, shredded ginger and vinegar after steaming and maturing.

How to make the best crab roe soup dumplings for supper:

1. Wash the crabs, steam them over high heat for 20 minutes, take them out and let them cool, remove the shells and take the crab meat and crab roe for later use. Put lard in the pot, cook until it is hot, add minced green onion and ginger and stir-fry until fragrant, then add crab meat and crab roe, stir-fry until the crab oil comes out, add Shao wine, salt and white pepper to taste, pour balsamic vinegar, remove from the pot and put on a plate.

3. Put the pig skin and hen in the pot together, add water, put in the green onion and ginger, boil over high heat, change to low heat and simmer for 2 hours, take out, grind the meat skin, make pork skin puree, put it in the chicken soup, boil for 50 minutes on low heat, put in shrimp, soy sauce, salt, sugar, Shao wine to taste, when the soup is thick, add chicken essence and white pepper, sprinkle with chopped green onions, filter while hot, put the soup on the plate, and stir constantly, wait for the soup to cool down, crush it after solidification to become a skin jelly filling.

4. Put the jelly paste and the prepared crab roe into a basin, mix well in one direction, and make crab roe filling for later use.

5. Knead the high-gluten flour into a dough, let it rise for 20 minutes, roll it into a dough, and wrap it in the crab roe seal.

6. Place the soup dumplings in the cage drawer and steam them for 7 minutes to cook. Serve with vinegar and shredded ginger.

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.

Crab roe soup dumplings. Under normal circumstances, after taking out the crab roe first, then adding the ingredients that can taste your own taste for half a line, and then adding delicious seasonings.

The production method of "crab roe soup bun" is as follows: main ingredients and auxiliary materials-

500 grams of white flour, 100 grams of leavened noodles, 300 grams of pork, 50 grams of crab roe and crab meat, 10 grams of green onions, 15 grams of ginger, 100 grams of pork skin jelly, 1 gram of alkali powder, 25 grams of soy sauce, 3 grams of refined salt, 5 grams of Shao wine, 10 grams of sugar, 15 grams of sesame oil, 50 grams of cooked lard. (40 pieces) production skills——

1 Wash the green onion and ginger, take 5 minutes each, pat the rest with a knife and soak it in a bowl with cold water. Make green onion ginger water.

2 Brush the crab clean, steam it in the basket, pry open the crab cover to take out the crab roe after it cools slightly, and take out the crab meat with a bamboo skewer, put 10 grams of lard in the spoon and heat it, add green onion and ginger to cook, add crab roe and crab meat to stir-fry, and then put the remaining 40 grams of lard into the spoon and continue to stir-fry, when the crab roe and crab meat are orange-yellow, pour it into the basin to cool.

3 Stir the pork into a filling, put it in a basin, add soy sauce, refined salt, Shao wine, sugar, green onion and ginger water, stir the meat skin jelly, pour it into the meat filling, and then add crab roe, crab meat, and sesame oil and stir into a filling.

4 250 grams of flour and 125 grams of warm water are reconciled with the leavened dough, put it in a pot to ferment, then take 250 grams of flour and put it in another basin, add 50 grams of boiling water, stir and cool a little, add 50 grams of cold water to knead the dough, and then add alkali to the leavened dough to reconcile.

5 Sprinkle the dough on the board, roll the dough into long strips, make 40 dough agents, roll it into a round dough, wrap it in the meat filling, knead the top into the shape of a chrysanthemum top, put it in the cage, and steam it for 15 minutes out of the drawer.

【Crab roe soup dumplings】 Ingredients: flour, pork belly, meat jelly, crab meat, crab roe Method: 1. Add water to the flour and knead it thoroughly, and let it sit for a while.

2. Chop the pork into minced meat, mince the crab meat, heat the oil in the pot, add crab meat, crab roe and minced ginger to stir out the crab oil, and mix with the minced meat, skin jelly, soy sauce, cooking wine, etc. to form a filling. 3. Roll the dough into long strips, knead it into a blank, 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. Address.

Learn to make soup dumplings] - there is a detailed **description of the address.

Delicious fresh meat soup pack] - with a detailed description Address [crystal soup pack] Ingredients: 500 grams of fresh pork skin, 600 grams of winter melon, 150 grams of fish grits, 30 grams of ham, 30 grams of cucumber skin, 1 egg skin, 25 grams of ginger, 50 grams of green onions, refined salt, pepper, cooking wine, monosodium glutamate, chicken essence, dry and wet starch, sesame oil, fresh soup, green onion leaves, red cherries a little each. Method:

1.Wash the pork skin, put it in a pressure cooker, mix it with fresh soup, add ginger, green onions, refined salt, pepper, cooking wine, chicken essence, cover, press on the heat until the pig skin turns into juice, wait for cooling and open the lid, beat off the slag, pour the soup into a square plate, let it cool and then refrigerate it in the refrigerator, that is, it becomes a skin jelly, and then trim it into a round ball with a diameter of 2 cm, a total of 12. 2.

Peel the winter melon, cut it into large pieces of 15 cm square, and then slice it into large thin slices, a total of 12 slices, and soak in salted water for about 10 minutes; Cut ham, cucumber skin, and egg skin into thin strips; Blanch the green onion leaves in a pot of boiling water and tear them into thin strips; Finely chop the red cherries. 3.Roll the jelly cut into a round ball with a layer of dry starch first, then wrap it with a layer of fish grits, and then evenly dip it with shredded ham, cucumber skin, and egg skin, wrap it into soaked winter melon slices, and then tie it into a pomegranate bun with shredded green onion leaves, and garnish it with cherry powder, that is, it becomes a crystal soup bun, steam it in a cage with a strong fire for about 5 minutes, take it out and put it on a plate.

4.Put the pot on the fire, add a little fresh soup to boil, add refined salt, pepper and monosodium glutamate, thicken it with wet starch, pour in sesame oil, and pour it on the crystal soup bag on the plate. Other information about soup dumplings should help you open a store.

I hope the above content is helpful to you.

Pork hind leg fine meat, large pieces of meat skin on the pork belly, female crab, high-gluten flour, salt, saturated alkaline water, pig skin, after purifying, add cooking wine, dark soy sauce, green onion and ginger, boiled into skin soup, after cold cutting, freeze for five hours, become skin jelly, take out and chop, add mixed fine minced meat, add crab roe, crab meat, mix in an appropriate amount of salt, chicken powder, set aside, a pound of high gluten powder, add an appropriate amount of salt, to feel the taste is a little salty, a spoonful of saturated alkaline water, add cold water and form a dough, let it rise for two hours, under the blank, you can roll the skin in the heart, The soup is made into shape and can be basketed, although this soup bag is big, but one is a lot of soup, fast heat transfer, and it can not be steamed, the soup is too much, it becomes water vapor, and the volume becomes larger, which will also make the soup bag crack, strong fire, full gas, six minutes is enough, but this practice must have the steamed bun technique of Weiyang Baodian as the basis, otherwise, it is easy to break the soup.

Ingredients: 250 grams of fermented dough, minced meat, crab roe, chicken jelly Ingredients: green onion, ginger, garlic Seasoning: soy sauce, salt, monosodium glutamate, cooking wine, sesame oil, vinegar.

Method 1: Knead the flour and roll out 10 dough agents into skins.

2. Add crab roe, chicken jelly, green onion, ginger and condiments to the meat filling to taste.

3. Wrap the filling in the dough, pay attention to the thin skin and large filling, and the folds of the bun should be fine and beautiful.

4. Put the wrapped buns in a small cage drawer and steam them, and serve them with vinegar and garlic.

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 teaspoons of ground pork, crab roe, crab meat and salt, 1 2 teaspoons of fine sand chain mammoth ribose, 1 2 teaspoons sesame oil, and a pinch of pepper.

Mix step 3 well into a crab roe bun filling.

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.

In step 8, the bottom of the bun is smeared with a layer of oil shed.

Step 9 is placed in a steamer with a damp cloth on the Shiga pad, fermented for 20 minutes, and then steamed over high heat for 6 minutes.