1, knead the flour thoroughly with water and leave it for a while; 2. Chop pork into minced meat, chop it into crabs, heat it in a pot with lard, add crab meat, crab roe and Jiang Mo fried crab oil, and mix it 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.
skill
1. The key step in making dumplings is to remove crab roe and crab meat.
The selection of crab roe and crab meat is very particular, and there are nearly ten processes. The selected crabs must be healthy Eriocheir sinensis with a net weight of more than 22, and must be female crabs. Otherwise, the unique flavor of dragon robe and crab roe soup packets will be lost.
Rinse crabs with clear water, wash them, steam them in a steamer, cut off crab claws and crab claws, remove crab meat with steel wire, peel off crab shells and remove crab roe; 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.
2. Chicken soup skin soup tastes fresh enough.
The soup wrapped in dragon robe and crab roe soup is delicious. There are actually many tricks here.
Make skin soup first. Pigskin is made of thick pigskin on the back of a pig. After scraping and cleaning, blanch in boiling water. Water temperature and time are very particular. After blanching, wash it with clear water, shovel off the fat on the pulp, scrape off impurities and dirt outside the skin, wash it with warm water, add a proper amount of clear water and slowly cook it with slow fire to make milky skin soup, then mix it with broth (old hen soup) according to a certain proportion to "hang fresh", and cool it and condense it 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.
3. A steamed stuffed bun has a 33% discount.
The scene of kneading buns is very interesting. The reporter saw the master spread the bun skin with his left hand and picked up the stuffing and put it in the middle. With the movement of ten fingers, he saw the steamed stuffed bun skin spinning rapidly in his hand. In a flash, a small and delicate crab-yellow soup bag shaped like autumn chrysanthemum has come into view. To tell the truth, it's really unusual to look so good after eating steamed stuffed buns for so many years. There are 33 creases on the steamed stuffed bun-this coincides with the 33 processes needed to make crab-yellow dumplings. Every fold is like a chrysanthemum petal, every steamed stuffed bun is like a chrysanthemum that is about to open, and the crab roe 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 crab fat"
4. Eat crab roe soup packets and drink chrysanthemum soup.
Dragon robe and crab roe soup packets are not only beautifully made, but also delicious to eat. Wang Yonggui, the "Master of Crab Yellow" of Longpao Yangzijiang Hotel, introduced the steps of tasting crab yellow soup packets: after the diners sit down, they first taste several special cold dishes such as Longpao salted goose and salted shrimp, and then serve the "first course" of Longpao crab yellow, which is carefully cooked by shredded chicken, pig's feet, crab yellow, turtle, fungus, duck eggs and broth. After a few vegetarian dishes, it was the turn of the "protagonist" crab soup bag. In addition to keeping in mind the main points of "gently lifting, slowly moving, opening the window first, then drinking soup, and finally sweeping the light", you also need ginger rice, Zhenjiang balsamic vinegar and so on. After eating steamed stuffed bun, all tastes are bland. Drink a bowl of chrysanthemum soup and a cup of green tea, and feel refreshed.