When it comes to crab roe soup dumplings, there are three most important parts
One, crab oil
Crab roe oil Ingredients:
800 grams of live lake crab. Seasonings: minced green onion, minced ginger, 10 grams of wine, salt, vinegar 4 grams each, 3 grams of white pepper, 50 grams of cooked lard.
Production process:
1, the live crab brush clean, tied with a rope, steamed on the cage on high heat for 20 minutes until cooked, removed and cooled, remove the shell to take the crab meat, crab yellow spare.
2, the pot into the cooked lard, burned to 30% hot, people onion, ginger stir-fried, into the crab meat and crab roe, stir-fry until out of the crab oil, add wine, salt, white pepper, seasoning, beat the floating foam, dripping with balsamic vinegar, start the pot on a plate can be.
Tips:
1, the crab should be selected live, Jiangnan water quality better produced in the lake, yellow more, more fat, so as to produce more crab oil. Generally speaking, Yangcheng Lake crab is the best, solid city lake, Gaoyou Lake crab effect is also good. At present, most hotels in order to control costs where to choose a single weight less than 75 grams of lake crab.
2, the crab has a very strong fishy flavor, the production should pay special attention to the fishy. Ginger, wine, white pepper, vinegar have fishy effect. Among them, ginger can be appropriate to put a little more. White pepper should be put less, so as not to produce a spicy flavor of the prepared crab roe. Shaoxing wine to choose the production of Jiangsu and Zhejiang, alcohol in 7 degrees or so, the best effect of deodorization, balsamic vinegar, do not pour more, not directly on the raw materials, but along the edge of the pot to pour down, so that it is hot and quickly produce flavor, or else the crab roe will have a sour taste.
3, lard to choose their own boiled high-quality products, it is best not to use finished lard. Because the water content of the finished lard is large, it is easy to produce water when boiling crab roe, resulting in insufficient crab roe flavor.
4, frying crab roe, the oil temperature should not exceed 30%, otherwise the crab roe will be fried dry, boiling crab oil.
5, simmering crab oil, must be small fire simmering, simmering crab oil more, the color is also good. If the fire is too big, the soup will be dried up quickly, and the crab oil will not be boiled, and the crab roe will be bitter and unusable.
6, seasoning, do not add too much salty seasoning, that is, do not adjust the whole mouth. Because the crab roe is also made with jelly and other fillings, salt put more will lead to fillings too salty, fresh flavor is not enough.
Two, chicken soup jelly
Chicken soup jelly ingredients:
2500 grams of hen, pork skin 1500 grams.
Seasonings: green onions, soy sauce 50 grams each, ginger, wine, shrimp, edible alkali 20 grams each, green onions, salt 15 grams each, sugar 3 grams, chicken essence, white pepper 10 grams each.
Procedure:
1, the hen slaughtered, gutted, washed with water, cold water in a pot, boil on high heat, boil off the blood, fish out, wash with hot water.
2, will be clean pork skin, cold water in the pot, high heat boil, burn 5 minutes to the skin off raw, to be curled when the skin out.
3, in a basin of about 50 ℃ of warm water 3 kg, add edible alkali mixing, into the skin, wash off the grease, take out and rinse off the alkali flavor, remove the residual pig hair and grease, rinse clean.
4, pork skin, hen together in a pot, into the water 10 kg, put onion, ginger, large fire boil, change the small fire simmering 2 hours out, with a meat grinder crushed pork skin, made of pork skin paste.
5, the chicken broth filtered, put into the pot, into the pork skin paste, high heat boiling, change the fire to simmer for 50 minutes, beat off the foam, to be about 7 kg of soup, in turn into the shrimp, soy sauce, salt, sugar, wine, seasoning, to be thick soup, seasoning, white pepper, sprinkle with chopped scallions, 2 minutes after the pot, filter while hot, put the soup on the plate, and constantly stirring, to be cooled soup, solidified and crushed is skinned. solidified and crushed into jelly filling
Tips:
1, hen to choose the next year's farm chicken, because the hen of the year the growth time is short, tender meat, fresh flavor is not enough, the growth time is too long hen, old meat, boiled time is longer, often appear pork skin has been boiled chicken flavor has not been completely precipitated, affecting the taste of the finished product.
2, pork rinds Yongshui to cold water in the pot, high heat boiling, boil off the blood after rinsing with hot water, and then wash off the grease with hot alkaline water to remove the residual pig hair. Wash off the grease with hot alkaline water is a very important step, many masters tend to ignore, or wash not clean, which will directly lead to the crab meat soup dumplings very greasy. Wash the grease with hot lye water for the same reason as when washing dishes to remove grease, the effect of using cold water with cooking soda is far from the effect of using hot lye water, although the degreasing effect with detergent is also very good, but this method is unhealthy, and it will also make the pig skin residual detergent flavor.
3, another key to simmering jelly is to grasp the consistency of jelly, jelly is too thick filling is easy to old, less soup, high cost; jelly is too thin filling is difficult to solidify, easy to break the skin. Generally add 10 kg of water to get 7 kg of soup, because the raw materials after boiling, grease and other processing, the weight will be reduced a lot, and then after 50 minutes of stewing, soup thickening, it is easy to solidify, for insurance purposes, the soup can be a little thicker generation point.
Three, crust
500 grams of high-gluten flour, 2 grams of Chenchun spout, 3 grams of salt
Production process:
1, salt, Chenchun spout into a bowl, add 275 grams of water wither, made of mixed water.
2. Put the high gluten flour on the board, pour in the mixed water one by one, knead and form a dough, roll it into a thick strip, put it on the board, cover it with a clean wet towel, and cook it for 20 minutes.
3. Thinly roll the dough into 30 small pieces weighing about 25 grams, and roll them out into rounds about 16 centimeters in diameter, slightly thicker in the middle and thinner around the periphery.
4: Take 1 sheet of dough, put it in the palm of your hand, close your fingers together, wrap 100g of crabmeat filling, fold the dough in half, hold it with your left hand, and push and pinch it with your right hand to close the mouth, and then turn it into a round waist-shaped dumpling.
5, will be placed in a cage drawer, each interval 3.3 cm, placed in a pot of boiling water, high-fire steaming 7 minutes is cooked.
7, will be loaded with soup packet plate with boiling water, drained, with the right hand five fingers to gently lift the packet, the left hand to take the plate immediately inserted in the bottom of the packet, with vinegar, ginger, with a straw on the table.
Tips:
1, the production of crab roe soup dumplings are most afraid of breaking the skin leakage of soup, so the flour must use high gluten high gluten flour. Add a small amount of Chenchun Sansoon and salt to the flour and let it rise for 20 minutes to increase the gluten of the flour. When mixing the dough, you should also add water while mixing so that the water is in full contact with the flour to increase the toughness of the dough.
2. When making the dough, make sure it is slightly thicker in the center and thinner at the edges. This will avoid the steamed buns to plate "off the bottom"', and the second can avoid eating to the end of the crust is soaked through, no bite.
3, to the buns to tighten since, never have a gap, otherwise steamed when the crust retraction, buns open leakage soup.
4, steaming crab roe soup dumplings, steam can not be too fierce, otherwise it will break through the crust, resulting in soup leakage, so it is best to use the old-fashioned steamer. If you use a steamer, the amount of steam control in the medium can be.
5, crab meat soup packages before the plate, to use boiling water to the plate hot again, again and again to drain the water, so that both the insulation effect, but also to avoid the crust and the plate stick together, clip not up.
6, ginger and vinegar essential, crab soup packet fresh flavor, guests sucked soup, it is difficult to immediately taste the fresh aroma of the filling, you must add some ginger, vinegar and reconcile.