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.
But none of the above is the one that takes the most of my time.
If the soup bun breaks during the steaming process and the soup flows away, it is too disappointing.
This is also a bitter lesson we have experienced. In order to make a soft enough skin, my partners and I tried back and forth for two weeks, and finally spent tuition, found various points of guidance, and finally learned the secret ratio of the best flour.
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.
Giant crab powder soup bun
* Make pork skin jelly
1: 1300g pork skin, 250g chicken feet (into a cold water pot) blanch the water, 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, 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, after boiling on high heat, turn to low heat and cook for about 5 hours.
3: Simmer until the pork skin is crispy, the glue juice overflows, the soup is scooped up, and then poured back into the pot to show a feeling of "a line", then turn off the heat and remove the residue from the pot.
4: Filter the soup while it is hot, remove the surface oil after it cools slightly, and then refrigerate it into the refrigerator until it solidifies into a jelly, chop it up and set aside.
* Dismantle crabs
Tie up 8 hairy crabs and put them in a steamer, add 2 spoonfuls 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.
Take the crab leg meat
Break the crab intestines
Go to the crab stomach
Remove crab gills and crab lungs
Go to the crab heart
Dig up crab meat
*Fried crab powder
1, 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, fish 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.
2: 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 in 1 spoonful of brandy to add fishy flavor, after the wine vapor evaporates, add half a spoon of salt, half a spoon of sugar and 1/4 spoon of white pepper and 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.
* Make soup foreskin
1, thin and not broken soup foreskin recipe: 150g us medal flour + 350g gold statue B high gluten flour, add 260g of water, stir into snowflake flakes, pour on the board to 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.
2: Roll the dough with a rolling pin, roll it up, seal it upwards, roll it out again, repeat the rolling action 15 times; then knead the dough into a dough, cover it with plastic wrap and wake up for 30 minutes.
3: 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.
4: After the steamer water is boiled, steam on the steamer basket on high heat for 7 minutes.
Crab powder is an annual golden legend
If you see this, you will definitely get good luck