Crab roe soup dumplings are a traditional snack in which region? What are the specific production st

<> crab roe dumplings are a traditional snack in Jiangsu Province and belong to Jiangsu cuisine. The raw materials of the crab soup bun are very particular, the crab roe and crab meat are the filling, and the original chicken soup is the soup. The craftsmanship is exquisite.

Ingredients: 8 hairy crabs, 60 grams of pork skin, chicken broth, 500 grams of pork, 500 grams of flour. Seasoning:

Salt, sugar, soy sauce, chopped green onion, minced ginger, pepper, oyster sauce, cooking wine. Remove hair and fatty residue from the skin. Put water, green onions, ginger, cooking wine in a pot and cook the skin.

Once boiling, remove the skin and cut into thin strips. Put the shredded meat skin and chicken broth together in a pressure cooker and cook until soft, remove the soft shredded meat skin, grind it with a meat grinder, and cook it with the chicken broth until sticky. Place the cooked soup in a dish to cool, cool and solidify, and then place in the refrigerator to refrigerate.

The hairy crab is steamed, and after steaming, the crab meat and roe are removed.

Put a little lard in the pot, add chopped green onion and minced ginger when stir-frying, put the crab meat and crab roe into the pot, add a little salt, stir-fry the crab fat, and set aside. Grind the pork into minced meat, add chopped green onion, minced ginger, salt, sugar, soy sauce and oyster sauce and stir well. Chop the jelly and add it to the minced meat with the crab meat and a little pepper, stir well and set aside.

Divide the flour into two parts, add cold and hot water to make it flocculent, knead the two parts of flour separately into a dough, and then combine them into a dough. Let the kneaded dough rise for 20-30 minutes. Knead the proofed dough into strips, cut it into small pieces, and roll it out into a round dough with a slightly thicker middle and thin edges.

Place the minced meat in the middle of the dough, fold the dough in half, hold it with your left hand, and push it with your right hand to squeeze out the folds. Open the prepared soup dumplings at intervals and put them on a steamer, put them on a pot of boiling water, and steam them on high heat for 7 minutes until cooked.

The raw materials of the crab soup bun are very particular, the crab roe and crab meat are the filling, and the original chicken soup is the soup. The production process is exquisite, and the main ingredients are live hairy crabs, hens, pig skins, high-gluten flour, etc. Crab dumplings already enjoyed a high reputation during the Ming and Qing dynasties.

Nanjing holds the Dragon Robe Crab Dumpling Food and Culture Festival all year round. Legend has it that crab dumplings were made during the Three Kingdoms period. Crab dumplings are a unique delicacy of Nanjing Liuhe dragon robe.

The dragon robe crab dumplings have a history of nearly 200 years and are said to have been a tribute to the imperial court. Take a straw and take a sip of the fragrant soup, then dip the thin skin in vinegar. Of course, you can also use your teeth to bite the thin skin into the gap and suck the soup up to eat.

Don't rush to eat it, or you'll get the soup all over the place.

Crab roe soup bun is a famous snack in Jiangsu, its production materials are very particular, the filling is composed of crab meat and crab roe, the soup is fresh chicken soup, its appearance is very beautiful, and the way to eat is also peculiar. First, the skin jelly and crab oil are done, and the ratio of crab roe and skin jelly to the filling is usually 1:2 or 1:

4. You can also use a little meat puree instead of crab powder to reduce costs; Steam the wrapped raw embryo in a pot for 9 minutes, the steam should not be too strong, and it is best to use an old-fashioned steamer.

Crab roe soup dumplings are a specialty of Jiangsu. During the production process, the crab roe should be taken out and then stir-fried with cooking oil to bring out the aroma. Then wrap it in a bun.

The traditional snack of Jiangsu Province needs to prepare fresh crabs, and then steam them to take out the crab meat and crab roe inside, and boil the chicken soup into skin jelly, wrap it with high-gluten flour, and make delicious crab roe soup dumplings after steaming.

Step 1and noodles. 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. First of all, we generally choose red peony flour from Guangdong, which is a kind of high-gluten flour and is the best choice for making soup dumplings.

September is the time to eat Jingjiang soup dumplings, and from October to December, the crabs are very fat, and if you want to eat soup dumplings in January, they are gone. Before the soup dumplings were served, Fu Tao Jinliang, who had been making soup dumplings in the South Park Hotel for 30 years, revealed the plot about it in advance. The person in charge of the dim sum department of the South Park Hotel, <>

1. Filling preparation: Wash the green onion, cut it into segments, peel the ginger and cut it into thin slices. Wash the crabs, cook them and take them out.

After cooling, unscrew the crab legs, cut off the joints, and squeeze out the crab meat with a rolling rod. Then use a pointed iron knife to pry open the crab claws to extract the meat. In addition, use a small wide-backed skewer to pry open the crab shell, and the female crab takes the yellow (male crab takes the crab oil first) and then takes the crab meat.

Then remove the skin from the stock and beat it with a food processor. After beating it, it will be like a white thick soup, then pour the meat skin soup back into the pot and add an appropriate amount of salt to the stock and cook for a while. Pour into a lunch box container, cool and refrigerate.

Prepare the minced meat. Add minced green onions, minced ginger, salt, sugar, soy sauce, oil, egg liquid, shrimp roe to the ground meat, and beat evenly.

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 bones 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, stool.

Put cooked lard into the pot, cook until it is hot, fry the minced green onion and ginger until fragrant, add the crab meat and crab roe, stir-fry until the crab oil comes out, add Shao wine, salt and white pepper to taste, beat off the foam, pour on the balsamic vinegar, and put it on the plate. Seasoning: 50 grams of green onion and soy sauce, 20 grams of ginger, Shao wine, shrimp and edible alkali, 15 grams of chopped green onion and salt, 3 grams of sugar, 10 grams of chicken essence and white pepper.

Legend has it that the owner, Chen Haixian, opened a shop for refreshments and crab roe steamed buns, and later went to Chachi Guanwulou to taste the broken yeast noodle soup dumplings, and he was inspired by this delicacy and made his own steamed buns into Danpin crab roe soup dumplings, which turned out to be very popular.

It is said that this food was handed down during the Three Kingdoms period, and it was named Dan Hunger because of the soup in it that flowed and talked about the limbs.

According to legend, Jian Kuan is entrenched in Xiao Lake under the Huai'an River with a bright crab essence, and his two eyes are like lanterns, which will make waves in the lake, and will harm other people, so there is such a reason.

It's xiaolongbao, the crab roe buns are very delicious, and there is a lot of soup in it, which can be sucked.

To prepare the sauce, first cut the thin skin of the pig's trotters, simmer in the chicken soup for the soul for nearly three hours over low heat, let the pork skin completely integrate into the soup, turn off the heat and refrigerate to produce transparent skin jelly. Then use handmade and dismantled seasonal crab fillet, and stir well with chicken soup for the soul, minced green onion and ginger, and skin jelly. When wrapping the filling, the skin jelly is similar to the texture of crystal jelly, so that crab fillet and crab roe can be wrapped in the rolling dough.

After the raw soup is put on the drawer, the skin jelly is heated and turns into a fresh and fragrant trouser juice. In the season when the crab roe is not enough fat, some soup dumpling restaurants do not put crab roe, only crab fillet.

Pay attention to the pleats, and the pleats in each xiaolongbao should be adjusted between 28 and 35. If there are fewer folds, juice will leak; There are too many folds, and the gnocchi soup in the middle is too thick and will not be cooked. Take 15kg of pig skin to scrape off the fat and clean the water; Take 15kg of pork barrel bones and 5 hens with water; Put the hen and pig barrel bones into the stainless steel soup barrel, introduce 75kg of cold water, put in 750 grams of Dongru and ginger slices, 500 grams of Erguotou wine, boil over high heat, change to simmer for hours, put in 750 grams of pork skin and Dongru and ginger slices, 500 grams of Erguotou wine, and boil over high heat.

Because the skin of the soup dumplings is particularly thin, it can achieve the actual effect of blowing and breaking, so it is completely different from other soup dumplings. First of all, we generally use red peony wheat flour from Guangdong Province, which is a kind of high-gluten flour, which is the best choice for making soup dumplings. Secondly, in addition to wheat flour, people also need to add edible alkali, salt and egg white to improve the gluten of the batter.

Actual dough method: take 500 grams of red peony wheat flour, add an egg white of raw eggs, 5 grams of salt, 2 grams of edible alkaline water, stir evenly, and then pour 225 grams of cold water and form a batter.

Wheat flour is synthesized with yeast to wake up, proofing 2, disassemble the crab and remove the crab roe (you can also buy the prepared crab roe), add cooking wine, salt, ginger foam, fry it with cooking oil, add the same volume of water after the egg is beaten, and a small amount of rice wine, vinegar, ginger foam; Put oil in Huhu cold pot, add crab roe and stir-fry, pour in egg liquid, crushed black fungus, add salt to make crab roe filling and reserve; Cool the fried crab roe filling, add pork belly filling, sesame oil, ginger and garlic and stir well, roll out the boiled noodles and wrap them in the crab roe filling, and steam them for about 15 minutes before you can take them.

Crab roe soup dumplings are a delicacy in Jiangsu; After steaming the blind crab in Zhengxiang, take out the crab roe, add a small amount of minced pork, add chicken broth, salt, and cooking oil and stir it to shout empty, wrap it in the dough to make a soup bag, and steam it for about ten minutes.

This food judgment is a delicacy in Jiangsu; To use noodles and egg whites to dig up the cover and form a dough, blanch the pork skin and put it in a pot to boil, remove it and stir it, then add various seasonings, then add crab roe, wrap it in the noodles and rent the dough.

It is Anhui, that is, the crab roe is processed well, and then the chicken essence is put in, which must have thin skin and large filling. Put some crab roe oil in it.

Crab roe soup dumplings are a specialty of Jiangsu.

Crab roe soup dumplings are traditional snacks in Jiangsu, famous in China, spread for a hundred years, especially in Jingjiang crab roe soup dumplings are the most famous, its characteristics are thin as paper, blowing bombs that break, production"Absolutely", morphology"Beauty"How to eat"Odd"。When you take a bite, the soup overflows, and the mellow aroma lingers on the tip of your nose.

The most famous is Jingjiang crab roe soup bun, Nanjing dragon roe crab roe soup bun, Taixing Quxia crab roe soup bun, Zhenjiang Yanchun crab roe soup bun, Huai'an Wenlou crab roe soup bun, Nanjing Liuhe District holds the dragon roe crab roe soup dumpling festival all year round, the grand occasion is unprecedentedly well-known at home and abroad, in addition to Jingjiang, Zhenjiang, Taixing, Yangzhou and other places of the soup bun is also very famous.

Crab roe soup dumplings are a specialty of Jiangsu.

Crab roe soup dumplings are traditional snacks in Jiangsu, famous in China, spread for a hundred years, especially in Jingjiang crab roe soup dumplings are the most famous, its characteristics are thin as paper, blowing bombs that break, production"Absolutely", morphology"Beauty"How to eat"Odd"。When you take a bite, the soup overflows, and the mellow aroma lingers on the tip of your nose.

The most famous is Jingjiang crab roe soup dumplings, Nanjing Longpao Crab Roe Soup Bun, Taixing Quxia Crab Roe Soup Bun, Zhenjiang Yanchun Crab Roe Soup Bun, Huai'an Wenlou Crab Roe Soup Bun, Nanjing Liuhe District holds the Dragon Roe Crab Roe Soup Dumpling Festival all year round, which is unprecedentedly well-known at home and abroad, in addition to Jingjiang, Zhenjiang, Taixing, Yangzhou and other places The soup dumplings are also very famous.

Crab roe soup dumplings are a specialty of Jiangsu. The main practices are as follows:

Use high-gluten flour, adjust the dough with cold water and water, knead it repeatedly to make the dough smooth and strong, make the dough smooth and strong for about 1 hour, knead it into strips, put a small agent, and roll it out into a thin soup skin with both hands and a slightly thick soup skin in the middle.

Stuffing. First scrape off the pork skin fat, blanch the water, and then scrape and wash until there is no greasy feeling on the hand and set aside; Blanch the old hen and pig's shoulder bones, add water, ginger, green onions, and wine to the pot and boil the soup together until the meat is rotten and take it out with a colander, and then put the washed meat skin into the chicken soup pot and cook until it is eight mature, pick up and minc, then put it in the chicken soup to boil and remove the foam, boil until it is viscous, put it in a clean container to cool, solidify into skin jelly, stir and set aside; Fresh minced pork leg is stirred with condiments and mixed with chicken, crab meat, crab roe and skin jelly to make soup filling.

Wrap soup dumplings. First of all, the stuffing should not be wrapped too much or too little. If there is too much filling, it is easy to break; There is too little stuffing to reach the "soup is like a spring".

Secondly, each soup bag should have more than 30 wrinkles, and it should be delicate and uniform. The head of the sealing agent is small, the mouth is tight, and there can be no tears. After cooking, put it on a greased cage mat and steam it for 5 minutes on a pot with sufficient air.

Crab roe soup dumplings are a traditional snack in Jiangsu, which has enjoyed a high reputation in the Ming and Qing dynasties. Its characteristic is that the skin is as thin as paper, and it is broken when it is blown and made"Absolutely", morphology"Beauty"How to eat"Odd"。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 most famous is Jingjiang crab roe soup bun, Nanjing dragon roe crab roe soup bun, Taixing Quxia crab roe soup bun, Zhenjiang Yanchun crab roe soup bun, Huai'an Wenlou crab roe soup bun, Nanjing Liuhe District holds the dragon roe crab roe soup dumpling festival all year round, the grand occasion is unprecedentedly well-known at home and abroad, in addition to Jingjiang, Zhenjiang, Taixing, Yangzhou and other places of the soup bun is also very famous.

Crab roe soup dumplings are a traditional snack in Jiangsu, which has enjoyed a high reputation in the Ming and Qing dynasties. The raw materials are very particular, the filling is crab roe and crab meat, the soup is the original chicken soup, and the production process is exquisite.

I hate those who don't know how to pretend to understand. The authentic crab roe soup dumplings came from Jingjiang, Jiangsu Province more than 100 years ago, and the recipe process is secret, and other cities are imitations and counterfeits, so they can't make the taste of Jingjiang.

Crab roe soup dumplings were originally Huai'an Wenlou's special snacks, and later Jingjiang people went to Wenlou to learn and carry forward, although not as good as Wenlou, but the business is better.

Crab roe soup dumplings in Jiangsu and crab roe dumplings in Nanjing.

The specific manufacturer of crab roe soup buns in Shengze Town**?

Crab roe soup dumplings, commonly known as crab buns, have become the traditional famous spot of Zhenjiang for their thin skin, rich soup, full filling and fresh taste. According to legend, it has a history of more than 200 years, and it is not only famous on the Shanghai-Nanjing line, but also well-known at home and abroad. During the Jiaqing period of the Qing Dynasty, Lin Lan's idiot poem "It is difficult to swallow and easy to taste, and Tuan Tuan is the most inclusive", which wrote the hot soup hidden in the crab roe soup bun stove, and the characteristics of "hard to swallow to the mouth", so crab roe bun is the best special food?

1. Crab roe soup dumplings are traditional snacks in Jiangsu, the Chinese name respects the disadvantages of the world, and has been passed down for a hundred years, especially the Jingjiang crab roe soup dumplings are the most famous, and its characteristics are that the skin is as thin as paper, and it is broken when blowing, and it is made"Absolutely", morphology"Beauty"How to eat"Odd"。When you take a bite, the soup overflows, and the mellow aroma lingers on the tip of your nose.

2. The brightest limbs are famous for Jingjiang crab roe soup dumplings, Nanjing dragon robe crab roe soup dumplings, Taixing Quxia crab roe soup dumplings, Zhenjiang Yanchun crab roe soup dumplings, Huai'an Wenlou crab roe soup dumplings, Nanjing Liuhe District holds the dragon roe crab roe soup dumplings festival all year round, the grand occasion is unprecedentedly well-known at home and abroad, in addition, the soup dumplings in Jingjiang, Zhenjiang, Taixing, Yangzhou and other places are also very famous.

3. This soup dumpling is made with crab fat and pork as the main raw materials, and is carefully processed. It has a small size and beautiful appearance, placed in a cage like a table clock, clamped on chopsticks like a lantern, thin skin, soupy, and filling. Flavor and other characteristics.

That's it for the introduction of the special food content of crab roe bun is **.