Crab meat bun

Gaoyou Crab with Crab Yellow Meat Package is one of the most abundant aquatic products in gaoyou lake. Gaoyou lake crabs are characterized by their fat body, tender meat and delicious taste. Now, I would like to introduce the method of making Gaoyou crab meat buns with unique flavor to netizens: 1. The process of making crab oil (1) Selection of materials: 5000 grams of fresh crabs in gaoyou lake, and the weight of each crab is about 120 grams. (2) Steaming crabs: keep them alive in clean water for 2-3 hours, and let them spit out the dirt in their bodies. Then use a brush to remove the dirt from the body and steam it in a cage. After steaming, pour it thoroughly with clear water to be peeled. (3) Boil crab oil: first add meat oil (the quantity is equivalent to that of crab meat), when the smoke starts around, add the whole body meat and crab roe of the crab, and then add the leg meat until it is fragrant, and add ginger, onion and salt. Second, the production process of crab meat buns (1) Main ingredients and ingredients: 30 grams of Fuqiang flour, 16 grams of crab oil, 12 grams of boneless fresh pork, 4 grams of frozen skin, 5 grams of soy sauce, 2 grams of sesame oil, 2 grams of sugar, appropriate amount of ginger and onion juice, and a little pepper. Put the stuffing into the pot together and mix well for later use. (2) Blank: Fuqiang flour is made into fermented dough for later use. This kind of fermented dough is made by mixing flour with water, adding yeast fertilizer, and kneading into a dough, which must be thoroughly kneaded. Ferment fertilizer, water temperature and time depend on the season. The requirement of blank making is: "strong and fat fermentation, light and fat and slow growth", in order to achieve the purpose of "squeezing fine flowers and making soup into a circle". (3) Forming blank: blank is the basis of forming steamed stuffed bun. It is required that the edges are thin and thick, and the movements should be quick and agile. Pinch bag: pinch the flowers carefully, the pattern is even, and all flowers are required from the beginning to the end. Pick up the cage: put the snacks into the cage according to the original shape. It is required to handle them gently, and pick them up first to prevent deformation. Steaming: the last process of shaping snacks is very important. Although the first few processes are very good, if you don't master steaming well, you will lose all your efforts. When the water is full of steam, put it in the cage and steam it for about 10 minutes. In addition to mastering the time, there are three ways to look at the raw and cooked snacks: 1. Look at whether the hanging line of the cage is straight or not; Straight is hot, not straight is unfamiliar; 2, look at the soup that snacks carry on the mouth, it is cooked when it is clear, but it is not hot when it is muddy; 3, see if the foreskin sticks to the hand, if it sticks to the hand, it is unfamiliar, and if it doesn't stick to the hand, it will be cooked. The characteristics of crab roe meat bag are: thin skin and many fillings, full of crab roe, delicious halogen and rich nutrition.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)