Hello everyone, I'm Quan Ge. Near the end of the year, the crabs in Yangcheng Lake are also getting fatter and fatter [treacherous laughter] Coupled with the fact that the weather is getting colder, a cage of hot crab yellow soup buns in the morning has become the "luxury" of many people [shh] Quietly telling you that crab yellow soup buns are really not so difficult to do. Let's try it today!
【Required Materials】
Crab yellow, meat jelly (chicken/beef/pig can be), bun filling (vegetarian/meat), green onion ginger water/pepper water, ordinary all-purpose flour, warm water
400g of flour + 250g of water, can make almost 18-20g of soup buns 36. Meat jelly is about 100g, ginger water/pepper water 110g. This time, I made pork stuffing, bought pork leg meat with a skin of about 350g, peeled about 250-280g, and added about 100g of Chinese cabbage.
【Preparation of ingredients】
There are two places where the crab yellow soup bun is different from the ordinary small dumpling: crab yellow + soup. Crab yellow can be scraped directly from the crab, or go buy crab yellow sauce/crab powder sauce. Crab yellow is unique to female crabs, and male crabs are crab paste, which has a high nutritional value and can also be used. The way to determine whether it is a male crab or a female crab is very simple - the navel of the male crab is more pointed, commonly known as the long navel; the female crab is more round, commonly known as the round navel.
The soup in the soup bag is mostly broth, which can be chicken soup, beef tendon soup, or braised pork knuckle soup. In the process of wrapping, you need to first cool the soup, put it in the freezer layer of the refrigerator, freeze it into meat jelly, and then take it out, cut into small cubes, and mix it into the filling. In the process of steaming the buns, the meat is heated and melted in winter, forming a unique soup effect of the soup bun.
If you take chicken soup to make, it is recommended that you do not stew the whole chicken, buy some chicken feet, chicken racks to stew, stew until it is almost rotten, use scissors to cut the chicken feet, chicken racks, cut into smaller pieces. This makes it easier for the collagen inside these areas to infiltrate the soup, forming a nutritious and thick stock.
The filling of the soup bun is the same as the filling of ordinary buns. I have shared the "Pastry Cooking Skills" to teach you hand in hand, making the meat filling tender and juicy, which explains in detail how to choose meat, chop meat, add water, mix the filling, beat the filling, etc., and the principle behind it. If you want to eat the soup bun stuffed with meat, it is recommended that you can turn it out again and look at it.
Regarding the choice of meat, it is still the suggestion of "three points fat and seven points thin". This time, the less commonly used pork hind leg meat in the filling preparation (instead of the commonly used pig front leg meat) was also very tender, so the hind leg meat is also feasible, as long as the meat is chopped in place and properly blended. When chopping the filling, you can first peel the meat, cut it into small pieces, and then chop it again, which is easier than starting to chop the whole piece.
The water used for filling can be the "pastry cooking skills" that teach you hand in hand, the scallion and ginger water shared in the method of making the meat filling tender and juicy, or it can be pepper water. If you use pepper water, you need to pour about 250g of water into the pot, put in 2 star anise and a handful of peppercorns, boil, cook for another 5 minutes and then turn off the heat. Once cooled, pour into the minced meat. If you don't want to be so troublesome, you can also directly add soy sauce, oyster sauce, sesame oil, sugar, salt, pepper, etc. to mix the filling, but it is relatively unfat, and the meat filling is not so tender and juicy. Remember, don't add cooking wine, as the reason is in the "pastry cooking skills" to teach you hand in hand, so that the meat filling is tender and juicy.
If you want to make pork cabbage filling, it is recommended that the amount of onion and ginger water/pepper water should be less than normal, because the cabbage has more water, which will make the meat stuffing too thin. After the filling is mixed, it can be refrigerated for 30 minutes, and it is also possible to stay overnight. In this way, the taste of various ingredients can be more fully integrated, more cohesive, and better wrapped.
【Production process】
1. Simmer the broth first, then make the bun skin. The skin of the soup bun does not need to use yeast, otherwise, during the steaming process, the skin will become fluffy and porous due to preheating expansion, and the soup will leak out if it cannot be wrapped. So how to ensure that the skin is not broken and soft and clear? The answer is to use time.
400g flour + 250g of warm water, knead casually into a ball. This dough is hard and the water content is not high, because if the water content is too high, the soup bag is easy to leak. Then, set aside for 20 minutes and let the dough relax. The process of loosening can make the dough softer. After 20 minutes, come back and knead the dough, and in less than 5 minutes, the surface will be smooth.
At this time, do not stop and continue kneading the dough for 5-10 minutes. The final skin of the soup bun is not thin, smooth and not smooth, all relying on this extra few minutes of kneading time. You will feel that the dough is softer and softer the kneading, the more it is kneaded, the more malleable it is, and it can be stretched very long. Next, wrap the dough in plastic wrap/plastic bag and let it sit for about 1 hour.
2. Take advantage of the time when the dough relaxes and start making the filling. According to the division of labor in the above [Ingredient Preparation], you can first cook the pepper water for filling, and then cut the vegetables into cubes. Next, dice and chop the meat. At this time, it should have been 30 minutes, the pepper water used for filling has almost been cooled, add it to the minced meat, and then add the diced vegetables, take the chopsticks and stir it in one direction, commonly known as "filling". You can add another egg to it, or you can add it at all. The filling with eggs will be more viscous, egg-flavored, and better wrapped. Finally, refrigerate the mixture for 30 minutes.
3. The skin of the soup bun is the same as that of other buns/dumpling skins. After dividing into small pieces, press flat, roll out the round, and then wrap in the filling and close the mouth.
The skin of the soup bun can be rolled out a little larger and thinner, and the filling inside should not be too much, so it is necessary to leave some places for the soup that spills out when steaming later. If you are a novice, it is recommended not to tighten when closing the mouth, leaving a fish mouth, as shown in the following figure. In this way, when steaming, the soup bun is not easy to be broken.
Crab yolk needs to be cooked and added to the filling. It can also be not added to the filling, but after wrapping the bun, tap a little on the top as an embellishment, as shown below.
4. After the buns are wrapped, put them in the steamer basket, or a rice cooker or oven with a steaming function, and boil the water pot to steam (not cold water) for 10-15 minutes. Unlike other buns, because the soup bun does not add yeast, it is not necessary to put it in the steamer basket, then stand for a second awakening, after the water is boiled, directly steam it.
This is a soup bun of crab yellow mixed into the filling. When it is clamped up, there is a heavy feeling of falling, because the meat inside has melted into a liquid soup.
This is a crab yellow soup bun with crab powder on the outside. When eating, it should be the same as eating raw frying, small sips, can not swallow [laugh] before eating, whistle and blow, be careful to burn Oh.
I am Quan Ge, I am watching the world in the headlines [Breeze]