Su-style pastries have an important position in the history of the development of Chinese pastries, Suzhou water network is developed when it has been one of the commercial and cultural centers since ancient times, economic and cultural development, but also created one of the eight major cuisines of Su bang cuisine, local ingredients are mostly aquatic plants and animals based on Su-style pastries is no exception.
Unlike the northern food, people in the south of the Yangtze River prefer rice pastries, which are finely reflected in every link of production, the treated glutinous rice flour is more uniform and delicate, and the water-ground glutinous rice flour and japonica rice flour are mixed in different proportions to create different tastes.
In addition to the taste of the glutinous rice, the deliciousness of the crab is addictive, and the shape is like a white flower accented with pale yellow crab meat.
1) Suzhou crab yellow roasted wheat preparation and step 1.Method of roasting wheat husk: Put the flour into a large bowl, add 3 spoons of starch, with warm water and noodles.
2. Knead the dough well, cover with plastic wrap and let stand for 20 minutes.
3. Knead the waking dough into long strips and cut into pieces.
4. Roll out into a round skin, add starch and roll out the skirt with a rolling stick. This is how the wheat husks are burned.
5. To prepare the crab yellow roasted wheat: the red meat and fatty meat are ground separately and minced about 0.5 cm in size; the shrimp pick out the intestinal puree, wash it and use a paper towel to absorb the water; the shiitake mushrooms are soaked in water and chopped for later. Take a steel basin into the red meat and salt of Recipe 1, beat and stir with your hands until the meat is sticky and gelatinous, then add the shrimp of Method 1 to continue to beat and stir, when the shrimp is sticky, add MONOS glutamate and sugar to mix well, and finally add the fat meat, shiitake mushrooms and taibai powder, sesame oil and pepper of Recipe 1 to fully mix well to make the filling.
Take a slice of yellow peel in the palm of your right hand, wrap about 25 grams of filling in recipe 2, then use the left hand tiger mouth to close the small yellow peel, and use a spoon or other utensils to slightly flatten the top to cook and sell, repeat the action until the material is used.
Mix the egg yolk with a little food coloring red No. 5, dip a little dot with chopsticks and turn crab yolk on the top of the roast, repeat the action until the burn is finished. Put recipe 4 in a steamer basket and steam on high heat for 6 minutes.