When it comes to the most famous dim sum in Shanghai, Xiaolongbao will definitely be the number one. It looks like a lantern and puts down like a chrysanthemum, delicate and small, and endearing. Among them, the crab yellow cage is the most delicious, which makes people addicted.
Using fine white flour rolled into a thin crust, crab powder and meat filling according to different seasons are a popular snack. There is a piece of crab yellow at the top of the crab yellow bun, the skin is thin and the flesh is tough, a bite down to satisfy, to the day is injected with full of vitality Oh freshly steamed crab yellow bun, hot, yellow Chengcheng, oil wangwang, only full and round, yellow and white, just look at the appetite greatly increased.
With ginger shreds, the crab meat is cleverly removed from the natural fishy crab meat, crab yellow as the filling, accompanied by spices, master the heat, and cook this tempting golden yellow with the trend. Scoop a bite with a spoon, no need to count, crab yellow, crab meat, pork are clearly visible, full to a heavy filling, not watery at all. When the raw fry is stuffed into a large pot and heated, the lid is closed, and soon there is a creaking sound of oil rolling. Round, snow-white raw frying, warm and cheerful in the frying pan,
As soon as the lid was lifted, I heard a crackling sound,
Steaming hot air excites, sesame and green onion fragrance ~ look at it on the drooling ~ raw fried bun hot out of the pot, carefully bite open a mouth, crab meat is fragrant and tender, rich seafood flavor, thin and juicy skin, fat and not greasy ~ not red There is no reason why this taste gives 100 points is not too much! In the early morning, a basket of steaming dumplings is delicious and delicious to the point that the whole person is in good spirits! Especially the crab yellow shrimp small cage skin is thin and transparent, but the top of the stuffing is embellished with a little crab yellow like a delicate pagoda, and the cuteness gently cuts a hole, and the hot soup and aroma instantly overflow ~ suck a bite of crab yellow soup, and then dip in rice vinegar while hot to bite, the crab flavor is beautiful all over the mouth! Fragrant crab yellow and fresh crab meat, shrimp meat!! The delicious taste is incredible, so delicious that it is almost scalp tingling!
So what is the mystery of such an alluring taste? First of all, fresh female crabs are selected and boiled every day. Extract and boil to produce crab yellow and crab powder. Removing crab yellow is a time-consuming and laborious work, first go to the umbilicus to open the lid, carefully remove the crab heart, crab intestines, and carefully pick out the crab cover and the meat on the crab body. The dismantled crab meat also needs to be carefully screened to remove the small broken shells missed by the hand-removed crab inside, so that the taste is more smooth and tender!
The filling pursues salty, fresh, and flavorful richness. Freshness is the freshness of meat, the freshness of crabs, and the freshness of the skin soup. Select the best old hen, pork barrel bone soup, and then add pork skin, slowly boil into a pot of collagen-rich "skin soup", which is the base of the filling, but also the secret of taste sublimation.
The preparation of crab yellow dumplings
Ingredients: 300g of flour, 200g of crab yellow, 200g of pork filling, 50g of pork skin jelly, appropriate amount of sesame oil, appropriate amount of salt
steps:
1. Warm water and noodles, wake up for 30 minutes.
2. Stir the pork filling with crab yellow and add salt and sesame oil to taste.
3. Stir well.
4. Pork skin frozen cut into pieces.
5. Knead the waking noodles into long strips.
6. Arrange the filling into a skin and put a piece of meat skin jelly.
7. Bring water to a boil in a pot, put the bun on top and steam for 10 minutes on high heat.