Practice 1 of soup packets
Ingredients: flour1000g, warm water 600g, pork belly 700g, skin jelly 280g, crab meat160g, crab roe, soy sauce 40g, 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.
Making:
1) add water to the flour and knead thoroughly, and leave it for a while;
2) Chop the pork into minced meat, chop it in the crab, heat it with lard, add crab meat, crab roe and Jiang Mo stir-fried crab oil, and mix it 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, add stuffing and knead it into pleating bags, and steam it in a steamer with high heat for 10 minute.
Practice 2 of soup packets
Crystal soup packets
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.
Method:
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 then refrigerate it in the refrigerator to form jelly, and then trim 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 of soup packets
Clean pig hind leg lean meat, large pieces of pork skin on pig belly, high-gluten noodles of female crab, salt, saturated alkaline water and pig skin, add cooking wine, soy sauce and onion ginger, cook to make skin soup, cold cut, freeze for five hours, take out and chop, add the mixed lean meat powder, add crab roe, crab meat, and add appropriate amount of salt and chicken powder. You can roll the blank, wrap it into a shape, and 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. Otherwise, it means that it can't be steamed. If the soup is too much, it will turn into steam and become larger, which will make the soup bag crack, full of fire and enough gas. Six minutes is enough, but this practice must be based on the steamed bun technique of Weiyang, otherwise, it will be very good.
Practice of crab roe soup packets;
Ingredients: main 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 1 5g, pepper and monosodium glutamate 1 g. Operation:1) Add water to the flour, knead thoroughly, and leave for a while;
2) Chop the pork into minced meat, chop it in the crab, heat it with lard, add crab meat, crab roe and Jiang Mo stir-fried crab oil, and mix it 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, add stuffing and knead it into pleating bags, and steam it in a steamer with high heat for 10 minute.