2 hairy crabs (about 400g)

Pork stuffing100g

Water chestnut 10g

Onion10g

Ginger10g

mid-gluten flour

Proper amount of flour

Salt 1/4 teaspoons

Fine sugar 1/4 teaspoon

Sesame oil 1/2 teaspoons

A little pepper

Baking soda 1/4 teaspoons

Crab-yellow steamed stuffed bun 1 How to make it? (filler)

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

Wash onion and ginger, cut into powder, peel water chestnut, wash and chop.

Put step 2 into a bowl, then add 1/2 teaspoons of pork stuffing, crab roe, crab roe and salt, 1/2 teaspoons of fine sugar, 1/2 teaspoons of sesame oil and a little pepper.

Mix step 3 with crab roe buns.

How to make crab yellow steamed stuffed bun 2?

Mix the medium gluten dough and the hot dough evenly.

In step 1, add 1/4 teaspoons of fine sugar, 1/4 teaspoons of salt, 1/4 teaspoons of baking soda and 1/3 teaspoons of oil.

Knead the second step evenly and thoroughly to form a smooth dough.

Twist step 3 into a long strip.

Divide the dough in step 4 evenly into small portions.

Roll step 5 into steamed bread skin with a slightly thicker middle and a slightly thinner edge.

Add 1 tablespoon of meat in step 6.

Wrap step 7 into buns.

Step 8: Put a layer of oil on the bottom of the steamed stuffed bun.

Put the wet cloth used in step 9 into a steamer, ferment for 20 minutes first, then steam for 6 minutes on high fire, and then take it out.