HI, hello everyone, here is the stone food for fun, I am the stone.
Crab yellow bun how do you understand this snack? The price of crab yellow buns outside is still quite high, but I don't know if you have found a point, that is, the crab yellow buns you eat outside can basically see crab yellow, and it is obvious. Shi Zi is not saying that the crab yellow is fake, but wants to tell everyone that if you can make crab yellow buns yourself, or make crab yellow buns, you will discover the secrets inside. Crab yellow bun is actually a sublimation of small dumplings, to put it simply, crab yellow and crab meat are added to small dumplings. If the crab yellow bun is operated according to the formal method, you will find that the crab yellow bun is delicious, but it is difficult for you to see the crab yellow casually, it is all vague, and it is impossible to gather a large lump there.
Many friends think that the crab yellow bag is crab yellow plus minced meat, to know where there will be so much crab yellow. A crab can make how much crab yellow, so crab meat can't run away. The practice of crab yellow bun is actually not difficult, but it must be operated in two levels, one is to make crab powder. Crab flour is the product of refining crab oil and frying crab yellow. The two are bun buns, which is the same simple technique as bun buns. Crab yellow bun is not as difficult as imagined, but it is a little troublesome to deal with crabs, and it is not a technical job, it is just to take some time.
<h1 class="pgc-h-decimal" data-index="01" > crab yellow packet</h1>
Basic ratio: (1) Skin embryo: 120 grams of medium gluten powder, 60 ml of water; (2) Crab powder: 100 grams of crab body meat, 60 grams of crab yellow, 30 grams of lard, 5 ml of cooking wine, 5 grams of minced ginger, 1 gram of white pepper powder; (3) meat filling: 180 grams of minced meat, 300 grams of skin jelly, 4 grams of salt, 7 grams of sugar, 5 ml of light soy sauce, 20 ml of ginger water.
Crab powder
Before we start, we must have an understanding of crabs, generally speaking, the larger ones are male crabs, the crab navel is relatively small, and its crab paste is quite abundant. The navel of the mother crab is round. We have to steam the crab, then cool it and sort it into crab yellow, crab flesh and crab shell. The tool to remove the crab only needs a small pair of scissors, and then we will dismantle the crab.
First break the crab feet, crab claws. Then break the crab's body open and remove the stomach, cheeks, intestines and other useless things. Then turn the crab in half and place all the crab yellow in a bowl. At the same time, put the crab body meat into another bowl, and the crab shell into a bowl, to be precise, except for the internal organs, everything else is what we need. Finally, the crab feet are processed, and the crab feet are cut along the edges with scissors to peel off the crab meat. In this way, the pre-processing of the crab is completed, and it should be said that the time-consuming part is completed.
The second step is to refine crab oil. Add lard from the pan, melt over low heat, then add the crab shell to boil to make yellow crab oil, and when finished, filter out the crab oil through a colander and set aside.
The third step is to stir-fry the crab yellow. Stir-fry the crab oil on high heat. Transform the original yellow crab oil into red crab oil, then add the crab meat, continue to sauté the minced ginger, and spray the appropriate amount of cooking wine after the oil is warmed. Then add white pepper after the alcohol volatilizes, stir-fry and put in a bowl to cool. This way the crab powder is done.
Crab yellow packets
First, make a nest of flour, then pour in room temperature water in stages and stir it into a snowflake shape. Then knead into a dough, wrap in plastic wrap and relax for 10 minutes when the surface is smooth.
The second step is to spice up the filling. Place the minced meat in a large bowl, add salt and stir the sugar in one direction to make the gum. Then add the soy sauce and continue to stir well. Then add ginger water and whisk well. At this time, you can add the cooled crab powder, and then add the chopped skin jelly after the same whipping. Finally, whisk evenly and the filling is done.
In the third step, knead the loose dough again, then knead the long strips of dozel, one 7 – 8 grams each, and then roll out the dough.
In the fourth step, place the dough in your left hand and scoop in the filling (20 g). Then the thumb of the left hand is on the inside of the filling, and the other four fingers are on the outside. The right hand pinches the crease, the left hand sends it in little by little, and then the middle is squeezed tightly to remove the excess fabric.
In the fifth step, place the wrapped buns in the steamer basket and put a little crab powder on the top of each bun. Then boil the water and steam it to taste the homemade authentic crab yellow buns.
<h1 class="pgc-h-decimal" data-index="02" > tips:</h1>
1. Excess crab oil can be used to bibimbap, mix noodles, is an excellent seasoning;
2. Stir-fry crab yellow with crab oil to an appropriate amount, which is similar to the amount of normal stir-fry;
3. It is recommended to use sandwich meat for meat filling, which is cheap and tender. The fat-to-lean ratio of sandwich meat is 3:7;
4. When stirring under the jelly, do not stir quickly, stir slowly, the reason is that the skin jelly will melt too quickly;
5. For the practice of jelly, you can view the previous graphic: "How to make fried buns with bursting juice?" The key is on the jelly, just this will make you full of juice";
This is a simple dish that interested friends can try. Follow the steps of the stone, I believe it will be successful. If you like it, give the stone a follow or collection. Thank you for your support and encouragement, if you have any ideas, you can leave a message in the comment area to discuss. Thank you.
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