material
Ingredients: flour1000g, warm water 600g, pork belly 700g, jelly 280g, crab meat160g, crab roe 40g, soy sauce 40g, lard100g.
Accessories: 6g of cooking wine, 8g of sesame oil, 5g of sugar, 5g of chopped green onion and 5g of Jiang Mo, 5g of refined salt 1 5g, and 0g of pepper and monosodium glutamate1g.
working methods
1) Knead the flour thoroughly with water and let it stand for a while;
2) Chop pork into minced meat, chop into crabs, heat with lard, add crab meat, crab roe and Jiang Mo fried crab oil, and mix with minced meat, bean jelly, soy sauce and cooking wine to make stuffing;
3) Knead the dough into strips, pull it into 4 dough blanks every 50g, roll it into round skins, add stuffing, knead it into pleated bags, and steam it in a steamer for 10 minute.
Practice 2,
material
A. 30g of konjac, 30g of water chestnut, 50g of Chinese yam, 20g of carrot, 50g of spiced dried bean curd, 0g of dried mushroom10g, 50g of cold water dough150g, 2 teaspoons of Jiang Mo, 60g of vegetarian ham and 65438.
working methods
1. Wash and drain the material A, and then cut it into cubes for later use.
2. Take a pot, pour an appropriate amount of oil, heat the oil, first add diced dried bean curd and diced fragrant mushrooms, and then put them in to cool.
3. Take another bowl, add Formula 1 and Formula 2, and mix well with ham paste and frozen juice for later use.
4. Each piece of skin is wrapped by method 3, about 20g. After wrapping the steamed buns, put them into the steamer.
5. Take a pot of water, put the gas collector into the pot. After the water boils, put the method 4 on the fire and steam for about 5 minutes.
Exercise 3,
material
Flour celery pork belly onion ginger garlic salt chicken noodle sauce spiced powder sesame oil pigskin jelly baking powder
working methods
1. The baking powder is melted with warm water, and the live dough is fermented to twice the size.
2. Cut celery into pieces, chop pork belly into mud and live together, add onion, ginger and garlic, salt noodle sauce, spiced powder and chicken essence sesame oil. The stuffing will live well.
3. Knead the dough into a proper size, roll it into skin, put a proper amount of stuffing in the middle, put chopped pigskin jelly on the stuffing, and then knead it into a ball. I'm not a good craftsman and I'm not good-looking.
4. After the steamer boils the water, put the steamed bread on the drawer and steam it for 20 minutes.
Tip: It is best to freeze pigskin jelly more, so there will be more soup.