Crab yellow meat bun is a noodle often eaten by the people of Jingjiang, Taizhou, Jiangsu Province. The bun filling is made with pork belly, crab yellow, crab meat, and cooked lard as the main ingredients. Pick the freshest crab and steam it, remove the crab meat and boil it into crab oil, stir in the minced meat and slowly stir until strong. After kneading and waking up, the dough is soft and flexible. Handmade, basketed and steamed. A delicious bite of crab yellow buns, the materials and production are all careful.
Ingredients for crab yellow meat buns
4 hairy crabs (mother), 400g pork belly filling, ginger, 2 spoonfuls of light soy sauce, white sugar, 1 spoonful of cooking wine, 600g of Zhongyu multi-purpose wheat core powder, 6g of baking powder, 150g of water, 120g of lard, 3 spoons of dark soy sauce
To prepare crab yellow meat buns
Step 1 Pork belly and ginger minced into minced, crab meat separated after adding 100 grams of lard, ginger minced together stir-fry, boiled into crab paste.
Step 2 Pork belly to crab paste ratio 2:1, add cooking wine, soy sauce, dark soy sauce, oyster sauce, salt, sugar, then add broth or water and stir clockwise with chopsticks.
Step 3 People around Jiangsu and Zhejiang like sweetness, you can add a little sugar.
Step 4/600 g of medium gluten flour plus 6 g of yeast and add warm water to 60% of the flour. And ferment into a smooth, soft dough until the volume doubles.
After step 5/40 min, the honeycomb tissue is very good.
Step 6 After exhaustion, divide into 30 grams of a small agent and cover with plastic wrap.
Step 7 Roll out into a thin dough on a thick side in the middle.
Step 8 After packing well, wake up for 20 minutes and put on a pot of cold water. The time is 15 minutes after the steam. Remove from cooking for 2-3 minutes after turning off heat.
Step 9 It is important to add water or broth to the filling, and it is divided into three times. Because there is a lot of broth, the steamed bun stuffing flows out of the fragrant juice.
Step 10 is very appetizing.