Ingredients: 100g of a pair of crabs, clams 150g, tofu 1 box, 25g of water bamboo and 25g of fresh watercress. Appropriate amount of oil, salt, chicken essence and water starch.

Make (1) crabs, wash them, cook them with light salt water, and remove meat and cream; Boil the clams with water and take them out for later use. (2) Dicing Zizania latifolia and boiling watercress with water; Dice the tofu and blanch it. (3) Heat a little oil in the pot, add water bamboo and watercress, stir-fry slightly, add 1000g clear soup, add tofu, crab meat, cream yellow and mussel meat, boil, add salt, chicken essence and thicken, and serve.

Its characteristics are fresh, fragrant, tender and smooth, and rich in nutrition.

Crab soup packets

raw material

Flour 1000g, warm water 600g, pork belly 700g, jelly 280g, crab meat 160th, crab roe and soy sauce 40g, lard 100g, cooking wine 6g, sesame oil 8g, sugar 5g, chopped green onion and Jiang Mo, and refined salt 6544.

manufacturing process

1, knead the flour thoroughly with water and leave it for a while;

2. Chop pork into minced meat, chop it into crabs, heat it in a pot with lard, add crab meat, crab roe and Jiang Mo fried crab oil, and mix it with minced meat, bean jelly, soy sauce and cooking wine to make stuffing;

3. Knead the dough into long strips, pull it into 4 dough blanks every 50g, roll it into round cakes, add stuffing, knead it into pleated bags, and steam it in a steamer for 10 minute.

Steam in a steamer, cut off crab claws and claws, remove crab meat with steel wire, peel off crab shells and remove crab roe;

This seems to be the most unusual, but it is easy, but it is difficult to achieve. "The reporter was informed yesterday that there are as many as 33 production processes for dragon robe and crab roe soup packets. There are strict requirements for materials, crab oil, stuffing, skin soup, dough mixing, skin rolling, kneading and steaming. For a long time, the descendants of the crab-yellow glutinous rice balls have adhered to the ancestral motto of "no rumors", which makes the production process of the dragon-robe crab-yellow glutinous rice balls full of mystery.

One crab is only enough for two cages of soup packets.

The key step in making dumplings is to remove crab roe and crab meat. The selection of crab roe and crab meat is very particular, and there are nearly ten processes. The selected crabs must be healthy Eriocheir sinensis with a net weight of more than 22, and must be female crabs. Otherwise, the unique flavor of dragon robe and crab roe soup packets will be lost.

Rinse crabs with clear water, wash them, steam them in a steamer, cut off crab claws and crab claws, remove crab meat with steel wire, peel off crab shells and remove crab roe; Cut the crab in half with a knife and carefully remove the crab meat with a steel bar. It takes about 5 minutes to pick a crab. Usually, a crab can only pick out the crab meat and crab roe needed by two cages of crab roe soup packets.

Chicken skin soup tastes fresh enough.

The soup wrapped in dragon robe and crab roe soup is delicious. There are actually many tricks here.

Make skin soup first. Pigskin is made of thick pigskin on the back of a pig. After scraping and cleaning, blanch in boiling water. Water temperature and time are very particular. After blanching, wash it with clear water, shovel off the fat on the pulp, scrape off impurities and dirt outside the skin, wash it with warm water, add a proper amount of clear water and slowly cook it with slow fire to make milky skin soup, then mix it with broth (old hen soup) according to a certain proportion to "hang fresh", and cool it and condense it into jelly-like jelly-skin jelly. According to reports, this soup is rich in unsaturated fatty acids, which is not only nutritious, but also beautiful.

A steamed stuffed bun has a 33% discount.

The scene of kneading buns is very interesting. The reporter saw the master spread the bun skin with his left hand and picked up the stuffing and put it in the middle. With the movement of ten fingers, he saw the steamed stuffed bun skin spinning rapidly in his hand. In a flash, a small and delicate crab-yellow soup bag shaped like autumn chrysanthemum has come into view. To tell the truth, it's really unusual to look so good after eating steamed stuffed buns for so many years. There are 33 creases on the steamed stuffed bun-this coincides with the 33 processes needed to make crab-yellow dumplings. Every fold is like a chrysanthemum petal, every steamed stuffed bun is like a chrysanthemum that is about to open, and the crab roe exposed in the small round hole in the middle of the soup bag is like the stamen of the chrysanthemum. I didn't expect a crab yellow soup bag to embody the poetry of "chrysanthemum is crab fat"

Drink chrysanthemum soup when eating crab roe soup packets.

Dragon robe and crab roe soup packets are not only beautifully made, but also delicious to eat. Wang Yonggui, the "Master of Crab Yellow" of Longpao Yangzijiang Hotel, introduced the steps of tasting crab yellow soup packets: after the diners sit down, they first taste several special cold dishes such as Longpao salted goose and salted shrimp, and then serve the "first course" of Longpao crab yellow, which is carefully cooked by shredded chicken, pig's feet, crab yellow, turtle, fungus, duck eggs and broth. After a few vegetarian dishes, it was the turn of the "protagonist" crab soup bag. In addition to keeping in mind the main points of "gently lifting, slowly moving, opening the window first, then drinking soup, and finally sweeping the light", you also need ginger rice, Zhenjiang balsamic vinegar and so on. After eating steamed stuffed bun, all tastes are bland. Drink a bowl of chrysanthemum soup and a cup of green tea, and feel refreshed.

Jingjiang crab yellow soup bag has "two unique skills": one is the skill of making and the other is the skill of eating. The stuffing is specially selected from crabs, fresh pigskin and authentic old hens in autumn. Thin skin, clear soup but not greasy, thick but not oily. When tasting soup dumplings, you must remember twelve points: lift gently, move quickly, open the window first, and then suck the soup. Legend has it that Emperor Qianlong went down to the south of the Yangtze River to taste Jingjiang crab yellow dumplings, and once left the story that "Emperor Qianlong ate dumplings and left half a back" because he couldn't get to the point.

How to eat Chen Shirong brand soup packets with baskets: put the frozen cooked soup packets into small plates, one for each plate, boil the water, steam them in a steamer for three to four minutes before eating. Thaw in the microwave oven for 4-5 minutes before serving.

Even gourmets can't tell the truth of Jingjiang's crab-yolk soup packets.

Compared with other buns in the north and south of the great river and inside and outside the Great Wall, it has its own unique "personality". One is to be "unique" and the other is to eat "strange".

Jingjiang's steamed stuffed bun soup is in it. There are more than a dozen processes. First, take the thick skin of pig's trotters, cut it into pieces, simmer it overnight with slow fire until the pig's trotters are completely dissolved in the soup, and then cool it into transparent jelly-like jelly. Choose fresh and hard big crabs, take their crab roe and chopped pork leg meat, and put the cooked chicken juice, Jiang Mo and minced garlic into the bean jelly cooked in pigskin and mix well. After steaming in the soup bag, the thick jelly of fat paste will dissolve into the soup. The skin of glutinous rice balls is not sloppy. You must use the finest white flour, knead and knead, and weave pieces of extremely fine and round dough. This is not comparable to ordinary steamed bread. It requires a very uniform thickness, dry and wet, soft and hard, just right, because as long as there is a little thickness, it must be the place where the glutinous rice balls leak juice and break skin. As for the last process-making soup dumplings. You need a skilled master to be competent. Every movement is as light, gentle and even as "sneaking into the night with the wind and moistening things silently". Only in this way can we ensure that the steamed dumplings are intact before they are delivered to the mouth.

Steamed dumplings are white and crystal clear, and the wrinkles on them are delicate and even. The whole thing is like a full and round chrysanthemum, tightly wrapped by thousands of petals, in bud. In addition, the skin is as thin as paper and almost transparent. With a slight movement, you can see that the soup inside is shaking gently, which makes people feel a kind of softness that has been blown. Don't say eating, just watching is a kind of beautiful enjoyment. Fish maw with crab roe

Ingredients: 500g of fish maw, 75g of crab roe, 50g of Chinese cabbage 10, 50g of cooked lard, 6g of cooking wine, 0g of monosodium glutamate10g, 2g of salt12g, 20g of starch, 25g of onion, 25g of ginger and 500g of soup stock.

Features:

Loading time:1999-12-2117: 34: 00.

Cooking: others

Operation: Soak the oily fish belly in warm water and add alkali to wash off the grease contained in the fish belly, then wash it with clear water and cut it into cubes with a diagonal knife. Wash crab roe. Chinese cabbage is divided into two parts and fed with broth, salt and monosodium glutamate. Bring broth to the fish belly twice, and add less salt and monosodium glutamate.

Then squeeze the fish belly clean. Scoop with lard, add onion and ginger, remove onion and ginger from Huang, add crab roe and fish belly, stir fry, and then put in the lake.