2. When making dough, be sure to make the dough slightly thicker in the middle and slightly thinner at the edge. In this way, on the one hand, it can prevent the steamed bread from "falling off the bottom" when it is served, and on the other hand, it can prevent the dough from being soaked without biting at the end.
3. When collecting, tighten the buns, and there can be no gaps, otherwise the dough will shrink when steaming, and the buns will leak soup.
4. When steaming crab-yolk soup packets, the steam should not be too strong, otherwise it will break through the dough and cause soup leakage. It is best to use the old steamer. If a steamer is used, the amount of steam can be controlled at a moderate level.
5. Before the crab soup is packaged, it is necessary to scald the plate with boiling water and drain the water repeatedly, which not only has the function of heat preservation, but also prevents the dough from sticking to the plate.
6. Ginger and vinegar are essential, and the crab yellow soup bag is full of flavor. It is difficult for guests to taste the delicious stuffing immediately after drinking the soup, so it is necessary to add some ginger and vinegar to reconcile it.
7. The dough of crab-yellow soup packets has not changed much. Many masters put a lot of effort into stuffing and made many new stuffing hearts. The proportion of stuffing in crab-yolk soup bag is not fixed. There are four proportions of crab roe and jelly: 1: 1: 2, 1: 3, 1: 4, all of which are acceptable, and 1: 4 is the best and the cost is easy to control. In addition to crab roe and jelly, some hotels will also add a little minced meat to reduce the amount of crab powder and make jelly soup packets. Or add shrimps and diced bamboo shoots to taste. Another kind of puffer fish and crab roe soup bag is very popular, that is, the puffer fish meat is made into paste, seasoned and added to the stuffing, which is delicious.