The raw materials are a pair of 100g crabs, 50g clams 1 box, 25g water bamboo and 25g fresh watercress. Oil, salt, chicken essence and water starch are appropriate.

Make (1) crabs, wash them, cook them with light salt water, and remove the meat and cream; Boil the clams with water, and take out the clams for later use. (2) Dicing Zizania latifolia and watercress are cooked with water; Dice tofu and blanch it. (3) Heat a little oil in the pot, add water bamboo and watercress, stir-fry slightly, add1000g clear soup, add tofu, crab meat, cream yellow and clam meat, bring to a boil, add salt and chicken essence, thicken and serve.

Its characteristics are fresh, fragrant, tender and smooth, and rich in nutrition.

Crab soup packets

raw material

Flour 1 000g, warm water 600g, pork belly 700g, skin jelly 280g, crab meat160g, crab roe, soy sauce 40g each, lard100g, cooking wine 6g, sesame oil 8g, sugar, chopped green onion and Jiang Mo 5g each.

manufacturing process

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 in the pot, add 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 a round crust, add stuffing and knead it into a pleated bag, and steam it in a steamer with high heat for 10 minute.

Steam in a steamer, cut off crab claws and claws, remove crab meat with steel wire, peel off crab shells and remove crab roe;

It seems to be the most unusual, but it is easy but hard to achieve. "The reporter was informed yesterday that the production process of dragon robe crab yellow soup packets is as many as 33. There are strict requirements for materials, crab oil, stuffing, skin soup, dough mixing, skin rolling, package kneading and steaming. For a long time, the descendants of the crab-yellow soup dumpling stunt have abided by the ancestral motto of "no rumor", which makes the production process of the dragon robe crab-yellow soup dumpling full of mystery.

One crab is only enough for two cages of soup packets.

The key step in making soup dumplings is to remove crab roe and crab meat. Picking crab roe and crab meat is very particular, and there are nearly ten processes. The selected crab must be a healthy Yangtze Eriocheir sinensis with a net weight of more than 22, and it must be a female crab. Otherwise, the unique flavor of the dragon robe crab roe soup bag will be lost.

Rinse crabs with clean water, wash them, steam them in a steamer, cut off crab claws and claws, remove crab meat with steel wire, peel off crab shells and remove crab yellow; Cut the crab in half with a knife, and carefully remove the crab meat with a steel bar. It takes about 5 minutes to pick a crab. Usually, a crab can only pick out the crab meat and crab roe needed by two cages of crab roe soup packets.

Skin soup with chicken soup tastes fresh enough.

The soup of the dragon robe and crab roe soup bag is very delicious, and there are actually many tricks here.

First make skin soup. The pork skin is made of the thick pork skin on the back of the pig. After scraping and washing, it is blanched in boiling water. The water temperature and time are very particular. After blanching, wash it with clear water, shovel off the fat on the flesh, scrape off impurities and dirt outside the skin, wash it with warm water, add a proper amount of clear water and slowly boil it with slow fire to make milky skin soup, then mix it with broth (old hen soup) according to a certain ratio to "hang fresh", and after cooling, it will condense into jelly-like jelly-skin jelly. According to reports, this soup is rich in unsaturated fatty acids, which is not only nutritious, but also beautiful.

A steamed stuffed bun has exactly 33 folds.

The scene of pinching steamed buns is very interesting. The reporter saw the master spread the steamed stuffed bun skin on his left hand, took the stuffing and placed it in the middle. With ten fingers moving, he saw the steamed stuffed bun skin spinning rapidly in his hand. In a flash, a small and exquisite crab yellow soup bag shaped like an autumn chrysanthemum was already in sight. To be honest, after eating steamed stuffed buns for so many years, it's really unusual for them to look so beautiful. There are 33 folds on the steamed stuffed buns-which coincides with the 33 processes needed to make crab-yellow soup dumplings. Each pleat is like a chrysanthemum petal, each steamed stuffed bun is like a chrysanthemum that is about to open, and the crab yellow exposed in the small round hole in the middle of the soup bag is like the stamen of the chrysanthemum. I didn't expect a crab-yellow soup bag to embody the poetry of "chrysanthemum is the time when crabs are fat".

Drink chrysanthemum soup when eating crab roe soup packets.

Dragon robe and crab roe soup packets are not only exquisite in making, but also exquisite in eating. Wang Yonggui, the "Master of Crab Yellow" in Longpao Yangtze Hotel, introduced the steps of tasting crab yellow soup packets: after the diners were seated, they first tasted several special cold dishes such as Longpao salted goose and salted shrimp, and then served the "first course" of Longpao crab yellow, which was carefully cooked by shredded chicken, pork knuckle, crab yellow, nail fish, fungus, duck eggs and soup stock. After a few vegetarian dishes, it was the turn of the "protagonist" crab soup packets to appear. In addition to keeping in mind the key points of "gently lifting, slowly moving, first opening the window, then drinking the soup, and finally sweeping away the light", ginger rice and Zhenjiang balsamic vinegar are also needed to accompany the meal. After eating steamed stuffed bun, all tastes are bland. Drink a bowl of chrysanthemum soup and a cup of green tea to feel refreshed.

Jingjiang crab yellow soup bag has "two unique skills": one is the skill of making, and the other is the skill of eating. The stuffing is specially made from crab, fresh pork skin and authentic old mother chicken in autumn season. The skin is thin, the soup is clear but not greasy, and it is thick but not oily. When tasting soup packets, you must remember the twelve main points: gently lift, quickly move, open the window first, and then suck the soup. Legend has it that Emperor Qianlong went down to Jiangnan to taste Jingjiang crab yellow soup dumplings, and once left a story that "Emperor Qianlong ate soup dumplings and left them half-backed" because he couldn't get to the point.

How to eat Chen Shirong's brand soup bag with basket: put the frozen cooked soup bag in small dishes, one for each dish, boil the water and put it in a steamer for three to four minutes before eating. Thaw in the microwave oven for 4-5 minutes and then serve.

Even gourmets can't tell the truth about Jingjiang's crab-yellow soup packets.

Compared with other buns in the north and south of the great river and inside and outside the Great Wall, it has its own unique "personality". One is to make "unique", and the other is to eat "strange".

Jingjiang's baozi soup is wrapped in it. There are more than a dozen processes to make it. First of all, take the thick skin of pig's hoof, cut it into pieces, simmer it overnight with slow fire until the pig's skin is completely dissolved in the soup, and then cool it into a transparent jelly-like jelly. Choose fresh and hard big crabs, take their crab roe and chopped pork leg meat, and put the boiled chicken juice, diced ginger and minced garlic into the jelly boiled by pig skin and mix well. After it is steamed in the soup bag, the thick jelly of the fat paste will dissolve into soup. The skin of the soup dumpling is not sloppy. You must use the finest white flour, knead and knead it, and braid it into pieces of extremely thin and round dough. This is not comparable to ordinary steamed bread. It requires a very uniform thickness, wet and dry, soft and hard, just right, because as long as there is a little thickness, it must be the place where the soup dumpling leaks juice and breaks the skin. As for the last process-making soup packets. It requires an old master with skilled operation technology to be competent. Every movement is as light, soft and even as "sneaking into the night with the wind and moistening things silently". Only in this way can we ensure that the steamed dumplings will be intact until they are sent to the mouth.

The steamed soup bag is white and crystal clear, and the wrinkles on it are delicate and even. The whole thing is like a full and round jade chrysanthemum with thousands of petals tightly wrapped and in bud. In addition, the skin is as thin as paper, almost transparent. When you move a little, you can see the soup inside shaking gently, which makes people feel a kind of softness that is blown and broken. Don't say eat, just watching is a kind of beautiful enjoyment. Fish maw with crab roe

Ingredients: 500g of fish maw, 75g of crab roe, 50g of cabbage 10 root, 50g of cooked lard, 6g of cooking wine, 0g of monosodium glutamate10g, 2g of salt12g, 20g of starch, 25g of onion, 25g of ginger and 500g of stock.

Features:

Loading time:1999-12-2117: 34: 00.

Cuisine: other

Operation: Soak the oily fish belly in warm water and add alkali to wash off the oil contained in the fish belly, then wash it with clear water and cut it into long squares with oblique knives. Wash crab roe. The Chinese cabbage is divided into two parts and fed with broth, salt and monosodium glutamate. Bring the fish belly twice with broth, and add less salt and monosodium glutamate at the same time.

Then squeeze the fish belly clean. Scoop with lard, add onion and ginger, remove onion and ginger from Huang Shi, add crab roe and fish maw, stir fry, and then put them into the lake.