Practice 1

material

*** 14 sheets

method of work

Ingredients: flour1000g, warm water 600g, pork belly 700g, skin jelly 280g, crab meat160g, crab roe, soy sauce 40g each, and lard100g. Accessories: 6 grams of cooking wine, 8 grams of sesame oil, 5 grams of white sugar, chopped green onion and Jiang Mo, 5 grams of refined salt 15 grams, pepper and monosodium glutamate 1 gram.

make

1. Add water to the flour and knead thoroughly, and leave it for a while.

2. Chop the pork into minced meat, chop the crab meat, heat the pot with lard, add the crab meat, crab roe and Jiang Mo stir-fried crab oil, and mix with minced meat, jelly, soy sauce and cooking wine to make stuffing.

3. Knead the dough into long strips, pull it into 4 dough blanks per 50g, roll it into round skins, and add stuffing to knead it.

Into a pleated bag, put it in a steamer and steam it with high heat 10 minute.

Practice 2

material

Raw materials: 500g of fresh pigskin, 600g of wax gourd, 30g of fish gizzard 1 50g, 30g of ham, 30g of cucumber skin, 25g of egg skin1piece, 25g of ginger, 50g of green onion, refined salt, pepper, cooking wine, monosodium glutamate, chicken essence, dry and wet starch, sesame oil, etc.

preparation

1. Wash the pigskin, put it in a pressure cooker, add fresh soup, add ginger, scallion, refined salt, pepper, cooking wine and chicken essence, cover it, heat and press it until the pigskin turns into juice, then open the cover after cooling, remove the residue, pour the soup into a square dish, cool it and refrigerate it in the refrigerator, and then cut it into jelly with a diameter of 2 cm. 2. Peel the wax gourd, cut it into15cm square blocks, then slice it into large slices, *** 12 pieces, and soak it in salted boiled water for about 10 minutes; Slice ham, cucumber skin and egg skin; Blanch the onion leaves in a boiling water pot and tear them into filaments; Chop the red cherry into fine powder.

3. Roll the skin jelly cut into balls with a layer of dry starch, then wrap it with a layer of fish gizzard, then evenly dip it with shredded ham, shredded cucumber skin and shredded egg skin, wrap it in soaked wax gourd slices, then bundle it with shredded onion leaves into pomegranate packets, and decorate it with cherry powder, that is, make a crystal soup package, put it in a cage and steam it for about 5 minutes with high heat, then take it out and put it on a plate.

4. Clean the pot on fire, add a little fresh soup to boil, add refined salt, pepper and monosodium glutamate, thicken it with wet starch, pour in sesame oil, and pour it on the crystal soup packets in the pan.

Practice 3

Lean pork hind legs, large pieces of pork skin on the belly of pigs, and high-gluten noodles of female crabs. After cleaning with salt, saturated alkaline water and pig skin, add cooking wine, soy sauce, scallion and ginger, cook to make skin soup, cold cut, freeze for five hours, and take out the skin jelly and chop it up. Add the mixed minced meat, add the crab roe, and mix the crab roe with proper amount of salt and chicken powder for later use. A kilo of high-gluten flour, add a proper amount of salt, and feel a little salty.

Saturate a spoonful of alkaline water, add cold water to make dough, and let it stir for two hours. You can roll the skin off the blank and wrap it into a shape before you can put it in the cage. Although this kind of soup bag is big, it has a lot of soup and fast heat transfer, which means it can't be steamed. If the soup is too much, it will turn into steam, and its volume will become larger, which will also cause the soup dumplings to crack. It will take six minutes to be full of fire. However, this practice must be based on the bun technique of Weiyang Baodian. Otherwise, the soup will easily break.