method of work
Ingredients: pig skin, onion, star anise, pepper, beef, chopped green onion, salt, sugar, soy sauce, butter, crab meat, crab roe, Jiang Mo, and vegetable soup dumpling jelly;
1, add cold water to pigskin, and simmer for 5 minutes.
2. Remove cold water and wash.
3. Remove the fat from the skin and pluck the pig hair.
4. Cut the processed skin into filaments.
5. Add water, star anise, scallion, salt and pepper to the pot and cook for 40 minutes. Chop pork into minced meat, chop crab meat, add lard to the pot and heat it, add crab meat, crab roe and crab oil fanned by Jiang Mo, and mix with minced meat, jelly, soy sauce and cooking wine to make stuffing.
6. Let the cooked pork skin soup cool.
7. Put it into a juicer and stir it into a flesh paste. The ratio of frozen shredded pork 1:0.5 was preserved in the refrigerator for 20 minutes.
Making meat stuffing for soup packets:
1, the solidified skin jelly is taken out and diced for later use.
2. Take out the solidified jelly and cut it into cubes for later use. Making soup dumpling skin:
1, knead the flour with warm water until the surface is smooth, and cover it with a wet cloth for 20 minutes.
3. In addition, the dough of spinach juice was made.
4. Take out the baked dough, knead it for a few times, and roll it into thin slices.
5. Press the lid into steamed stuffed bun pieces for later use.
The final production steps:
1. Add water to the flour and knead thoroughly, and leave it for a while.
3. Knead the dough into long strips, pull it into 4 dough blanks per 50g, roll it into round skins, add stuffing and knead it into pleat-lifting bags, and steam it in a steamer for 10 minute.
Compared with steamed stuffed bun with fermented flour, soup-filled steamed stuffed bun has three remarkable characteristics: one is fixed flour (relative to fermented flour); The second is thin skin; Third, the stuffing contains soup. The dough mixing method of soup dumplings belongs to cold water dough in industrial terms. Cold water dough is characterized by white color, fine texture, strong gluten and toughness. After being made into finished products, it tastes smooth and chewy. When preparing dough, due to the influence of seasons, the water quantity and water temperature should be adjusted appropriately.
Generally speaking, when the weather is cold and the temperature is low, the amount of water added is slightly more than when the weather is hot and the temperature is high. The benchmark of water consumption is 500 grams of flour and about 225 grams of water. The water temperature should not exceed 30℃, otherwise it will easily cause the change of dough properties and make the dough "weak". Use low-temperature water in winter and pure cold water in summer. Sometimes the temperature is high in summer, even if cold water is used, the problem of "losing strength" appears. Sophisticated experts will add a little salt to the dough at this time to enhance the gluten of the dough and promote the close combination of dough tissues. The jargon says: "Alkali is bone salt and gluten", which means that salt can enhance the gluten of dough. In addition, when preparing dough, water must be added several times, such as adding enough water at one time, which makes it difficult to observe and check the water absorption of flour. When the dough is smooth, cover it with a wet cloth, simmer for about half an hour, knead it evenly, add the agent, roll it into a thin round skin and wrap it in stuffing.
It is difficult to make stuffing.