The steamed crab roe soup bag is white and crystal clear, and the wrinkles on it are layered, delicate and even. The whole soup bag is just like a full, round, tightly wrapped and budding jade chrysanthemum. Looking closely, the skin is as thin as paper and almost transparent. When you move a little, you can see that the soup inside is shaking gently, which makes people feel a kind of softness that is broken by blowing. Don't say eat, just watching is a kind of beautiful enjoyment.
It is not easy to make such a crystal clear and mouth-watering soup dumpling. I sneaked into the kitchen of the shop and had a good look for a while. I saw that the masters used special tools to take out crab meat and crab roe from the steamed crabs, then poured lard into the pot, and added chopped green onion, Jiang Mo, crab roe and crab roe to stir fry. I couldn't help but close my eyes and take a deep breath. The stuffing of soup dumplings is ready, and stuffing is a unique skill. The master spread the rolled steamed stuffed bun skin on his left hand, took the stuffing and placed it in the center. With his fingers moving, he saw the steamed stuffed bun skin spinning rapidly in his hand. In an instant, a small and exquisite crab yellow soup bag has been made. Put it in a steamer, and in a blink of an eye, the attractive fragrance will go straight to you.
Looking at such an attractive soup bag, my mouth is watering already. "Gently suck, slowly lift, eat the stuffing first, and then eat the skin." This is the formula for eating soup packets. I carefully opened a small "window" on the steamed stuffed bun with a straw, inserted it into it and sucked it bit by bit. Crab meat and crab roe slipped into my mouth bit by bit along the straw. The delicacy of crab meat, the delicacy of crab yellow and the sweetness and sourness of soup are mixed together and flow between my lips and teeth. Suddenly, every cell in my body seemed to be drunk. When the juice is exhausted, large pieces of crab roe and crab meat are naturally indispensable. I use chopsticks to peel off the skin, take out crab roe and crab meat, and slowly put them in my mouth. The crab roe is crisp and the crab meat is tender. How nice! Finally, there is nothing in the soup bag, so we have to eat the tender skin. Pick up the skin, dip it in a little vinegar, and swallow it in your mouth. The sour and tough skin quickly slides across your throat. It's wonderful!
Crab soup dumplings are so delicious that they are really a traditional snack in Jiangsu!