Recently, it has suddenly turned cold, but for the people of Jiangsu, Zhejiang and Shanghai who are trembling, there is still a trace of joy in their hearts. Because it means that the day when hairy crabs are best eaten has arrived. To make this video, my colleague said that I felt like I had eaten enough hairy crabs for several years. Just for a huge soup bun, it is enough to dismantle 8 crabs, and one meal can live a whole year of addiction. Crab powder alone is not enough, the secret of the soup bun to burst the juice is also the pork skin jelly, carefully boiled broth, just so that the soup bun puncture the moment the highlight, can be juicy as much as a waterfall. I send you the secret recipe unconditionally. Although you may not actually make such a big soup bun, I can guarantee that this formula is extremely stable, and you can open a shop with it. Crab powder, however, is completely wrapped in a soft and tough skin, which is not broken for a long time, poking open, and the swaying soup and crab powder are fresh and salty, boiling hot, golden, pouring down, dreamlike. The early winter is thin and cool, and the smell of crab is a warm color of combustion. While hot, taste lightly.
By Uncle Jiang's Eclipse 【Official Certified Master of Bean Fruit Cuisine】
Pork skin 1300 g
Chicken feet 250 g
1 old hen
1 hoof
2 green onions
Ginger 23 tablets
6 scoops of cooking wine
Crab paste 140 g
Crab yellow 140 g
Crab meat 140 g
1 scoop of brandy
Half a scoop of salt
Half a scoop of sugar
1/4 scoop of ground white pepper
150 g of medal flour
Gold statue B high gluten flour 350 g
Water 260 g
1, 1, 1300g pork skin, 250g chicken feet (into a cold water pot) blanched, fish out and rinse. Use a flamethrower to burn the pig hair on the surface of the pig skin and scrape it clean, then scrape off the lard on both sides, and then cut the pig skin into thin wires.
2, 2, put the pork skin shreds, chicken feet, 1 old hen and 1 hoof in the pot, add 2 green onions, 4 slices of ginger, 4 spoons of cooking wine and water that spreads through the fingers of the ingredients, bring to a boil on high heat, turn the heat to low and cook for about 5 hours.
3, 3, stew until the pork skin is crispy, the glue spills, the soup is scooped up, poured back into the pot to show a "line" feeling, turn off the heat, fish out the residue in the pot.
4, 4, while hot to filter the soup, to cool it slightly after removing the surface oil, and then into the refrigerator refrigeration until solidified into skin jelly, chopped and set aside.
5, 5: Tie 8 hairy crabs and put them in a steamer, add 2 tablespoons of cooking wine, 8 slices of ginger and 2 green onions, steam on high heat for about 25 minutes and then turn off the heat. *About the identification of crabs: the round belly is the female crab, which contains crab yellow; the pointed belly is the male crab, which contains crab paste. I have both female and male crabs here.
6, 6, pour 160g of vegetable oil into the pot, under 15 slices of ginger, fry on medium and high heat until the surface of the ginger slices is golden brown and fished out, leave the oil in the pot, turn the heat down, put in the crab shell, slowly boil until the crab shell is slightly white, the shell is crisp, fish out the crab shell and discard, leave the crab oil in the pot.
7, 7, pour in 140g crab paste, gently shake the pot and stir well, add 140g crab yellow and 140g crab meat, mix well for 6 minutes and then pour 1 spoonful of brandy to increase the flavor, after the wine vapor evaporates, add half a spoon of salt, half a spoon of sugar and 1/4 spoon of white pepper to stir well, turn off the heat and put it out. *Be careful not to cook too dry, the crab meat leaves a little moisture more delicious. If there is no brandy, it can be replaced with an equal amount of liquor, and the high concentration of wine will be better.
8, 8, thin and not broken soup foreskin recipe: 150g of US medal flour + 350g of gold statue B high gluten flour, add 260g of water, stir into snowflake flakes, pour on the board and knead into a ball, wrap plastic wrap and wake up for 5 minutes. *It is recommended that you sprinkle some dry flour on the table to prevent stickiness.
9, 9, with a rolling pin to roll out the dough long, roll up, seal upwards, roll out again, repeat the rolling action 15 times; then knead the dough into a dough, cover with plastic wrap and wake up for 30 minutes.
10, 10: Roll the dough into long strips, divide into 8 90g dough, and roll out into a large round skin with a diameter of about 28cm. Put 200g of pork skin jelly and 200g of crab powder in the middle of the skin, pinch out the folds, do not completely fill, leave a small opening to put in the crab yellow.
11, 11, after the steamer water is boiled, steam on the steamer basket on high heat for 7 minutes.
12, 12, Done.
Patients with external sore throat and cold should not eat; patients with liver disease, arteriosclerosis, and hypertension should eat with caution.
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