The famous Jiangsu famous crab yellow soup bun is as thin as paper, delicious and fragrant. Make it yourself at home today.
by Arrow [Official Certified Master of Bean Fruit Cuisine]
Crab yellow crab powder two two
Minced meat half a catty
Flour six two
Pork skin jelly half a catty
One scoop of light soy sauce
A little white pepper
Lard half two 25 g
Ginger a small piece
Spring onion one piece
1, the most troublesome step of the soup bun is to boil the meat skin jelly, I have a hometown skin jelly recipe under my column, written in great detail. The first step is to scrape the fat on the surface of the pig skin. It must be scraped as clean as possible.
2, in my skin jelly recipe, in order to explain the clarity, I first cut the raw meat skin into thin strips, which is difficult to cut very toughly. Can be cooked for an hour and then fished out and then cut, very soft. It is best to use frost to make soup buns, that is, pork skin, a few slices of ginger, and a piece of green onion.
3: Add water to the pork skin, a few slices of ginger, a piece of white onion, three star anise, five peppercorns, add water to boil and reduce heat to cook for 4 hours. The ratio of meat skin and skin jelly is finally 1:2, the boiling process can add more water, do not need the skin jelly to be particularly tight, the proportion of water can be increased, as long as it can be refrigerated and frozen.
4: Filter the meat skin seasoning after cooking. Don't waste the soft and sticky meat skin, pick up the seasoning, add salt, soy sauce and mix well, it is a delicious plate of hometown skin jelly. Refrigerate for four hours to freeze
5: Next, boil the shallot oil. But where the dumpling bun pie in the green onion is very flavorful, crab yellow soup bun is more elaborate, only the green onion fragrance without onion residue. It was also possible to boil it in vegetable oil, and I scraped a small bowl of fatty meat from the skin of the pig and refined the lard. Here's a tip: after the fat meat is cut into small pieces, add half a cup of water and simmer over low heat, so that the lard will not turn black and the snow white oil will be moist.
6, a kind of boiling until the lard into golden oil residue, filter the oil residue, has been low heat.
7: Add a piece of chopped shallot white to the lard and simmer over low heat until the shallots are white and golden brown.
8: Filter again to get half a cup of scallion lard. Lard residue and shallot crisp should not be wasted, and it cannot be more delicious to stir-fry vegetable hearts or make soup noodle side dishes.
9, the skin is frozen and chopped, and it takes three points of fat and seven points of lean pork filling half a catty, half a cup of boiled green onion oil, two or two crab yellow (I use bald butter), a small piece of ginger, a spoonful of light soy sauce, a spoonful of cooking wine, a spoonful of salt, half a spoon of chicken essence, and half a spoon of sugar.
10: Pour them all together and add a little white pepper.
11, whipping in one direction,
12, the dough skin of the soup bun, I found a variety of methods on the Internet: there are not hot noodles, there are full hot noodles, there are half hot.
13, basically, use high gluten flour as much as possible. Because the bun skin will be rolled out very thinly at the end, I am also afraid that the soup will break the bun skin, so half of the noodles are scalded, and the hot noodles are tight and it is not easy to absorb the soup. Boiling water is poured into the flour, usually a pound of noodles six two water. My pot is six or two sides, one or two seven boiling water is first poured into the chopsticks to stir into a flocculent shape, and then add one or two seven warm water, knead well.
14. Buckle a plate or cover a damp cloth, let it sit for 20 minutes to relax naturally.
15: Knead the dough well.
16, knead the agent into a round and flat. Slightly larger than ordinary dumpling agent
17, as far as you can roll into the skin, the thickness of the dumpling skin can also be, can be thinner of course better, but still to prevent the soup to infiltrate the bun skin leak.
18: Scoop in the filling and wrap into buns.
19: After the water in the pot is boiled, steam on medium heat for 12 minutes.
20. The steamed soup bun will collapse and the skin will melt into a soup.
21: Fill the soup with crab yellow and a little ginger vinegar.
22, very delicious and fragrant crab yellow soup bun, poke open the full soup, eat it while it is hot.
There are two kinds of crab yellow soup buns, a large bun with a big fist, to use a straw to insert into the soup, after drinking the basic left bun skin, this skin jelly mainly, only add a little crab yellow meat stuffing to make the filling. There is also a crab yellow small soup bun, about four centimeters in diameter, and there are soup juices and meatballs in the poke.
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