There is also a practice, which is also a small steamed soup bag. This practice absorbed some of Jingjiang crab yellow dumplings and formed its own characteristics. However, in terms of taste, the oil is heavy, the halogen is less, the meat is scattered, the skin is not strong enough, and the taste is not very good.
Jingjiang steamed stuffed bun is made from the essence of steamed stuffed bun in Huaiyin Wenlou, Yangzhou Fuchun and Zhenjiang Banquet Spring. Can make the skin thinner, and you can see through the steamed stuffed bun without lighting. Soup is soup, stuffing is stuffing, and there is obvious air formation on the upper part. This steamed stuffed bun is very strict. Generally, the finished product is the size of an adult's palm. There is a saying that eating steamed stuffed buns. After the dumplings are steamed for six minutes, after drinking the soup, you can see that the meat stuffing inside is a ball instead of a pile of loose slag, and the meat stuffing accounts for only one third of such dumplings, which means that the soup accounts for nearly 70%. The price of crab yellow dumplings is six per cage, only six in the peak season, and the strength of dumplings has even reached. After steaming,
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Practice: lean pork hind legs, large pork belly skin, high gluten noodles of female crabs, salt and saturated alkaline water,
Cleaning pigskin, adding cooking wine, soy sauce and onion ginger, boiling to make pigskin soup, cold cutting, freezing for five hours, taking out and chopping, adding mixed fine minced meat, crab roe and crab meat, and adding appropriate amount of salt and chicken powder for later use.
A kilo of high-gluten flour, with proper amount of salt, will feel a little salty. Saturate a spoonful of alkaline water, add cold water and flour, let it stir for two hours, then blank it, roll it up, wrap it into a shape and put it in a cage. Although this kind of soup bag is big, there is a lot of soup, which means it can't be steamed. Too much soup will turn into steam and make the dumplings bigger.