How to make crab king soup packets?

Crab soup bag is famous for its thin skin and thick soup, delicious and tender. Crab soup bag is also famous for its long history of hundreds of years, and it is one of the six famous bags in China. Crab soup packets are thick but not sticky, oily but not greasy, as thin as paper, and delicious. Soup dumplings are as soft as soft eggs, and the making process is very complicated. The most traditional crab-yellow soup packets pay attention to "putting them on a plate like a bell and clamping them on chopsticks like a lantern", and each steamed stuffed bun is 33% off, "lifting them gently and moving slowly; Open the window first, then suck the soup. How can we make high-quality crab-yolk soup packets?

When it comes to crab soup dumplings, there are three most important parts.

First of all, crab oil

Crab yellow oil raw materials:

800 grams of live lake crab. Seasoning: chopped green onion10g, Jiang Mo and Shaoxing wine10g, 4g of salt and balsamic vinegar, 3g of white pepper and 50g of cooked lard.

Production process:

1. Wash live crabs, tie them with ropes, steam them in a cage for 20 minutes until they are cooked, take them out to cool, and shell them to get crab meat and crab roe for later use.

2. Add cooked lard to the pot, heat it to 30%, add chopped green onion and Jiang Mo, stir-fry until the crab oil flows out, add Shaoxing wine, salt and white pepper to taste, skim the froth, pour in balsamic vinegar, and take out.

Tips:

1. Crabs should be produced in fresh water lakes with good water quality in the south of the Yangtze River, with full yellow color, so as to produce more crab oil. Generally speaking, Yangcheng Lake crabs are the best, and Gucheng Lake and gaoyou lake crabs are also effective. At present, in order to control costs, most hotels choose lake crab with a weight below 75g.

2. Crabs have a strong smell, so you should pay special attention when cooking. Jiang Mo, Shaoxing wine, white pepper and balsamic vinegar all have the function of removing fishy smell. Among them, Jiang Mo can put a little more. Put less white pepper to avoid the spicy taste of crab roe. Jiu Shao should be produced in Jiangsu and Zhejiang provinces. The alcohol content is about 7 degrees, and the deodorization effect is the best. Don't pour too much balsamic vinegar or directly on the raw materials, but pour it along the side of the pot, so that it will give off fragrance quickly when heated, otherwise the crab roe will be sour.

3, lard to choose their own high-quality products, it is best not to use finished lard. Because the finished lard contains a lot of water, it is easy to produce water when boiling crab roe, which leads to insufficient flavor of crab roe.

4. When frying crab roe, the oil temperature should not exceed 30%, otherwise the crab roe will be fried and no crab oil will be produced.

5. When making crab oil, you must simmer on a small fire. The crab oil is rich and the color is good. When the fire is big, the soup will dry quickly, and the crab oil will not be cooked. The crab roe is bitter and cannot be used.

6. don't add too much salty seasoning when seasoning, that is, don't adjust the whole mouth. Because crab roe should be stuffed with jelly, too much salt will lead to salty stuffing and insufficient umami.

Second, chicken soup jelly

Chicken soup boiled jelly raw materials:

2500g hen, pigskin1500g.

Seasoning: 50g of onion and soy sauce, 20g of ginger, Shaoxing wine, shrimp, edible alkali, chopped green onion, salt 15g, 3g of sugar, chicken essence and white pepper 10g.

Production process:

1. Slaughter the hen, gut it, wash it with clear water, put it in a pot and blanch it with cold water, boil it with strong fire, drain the blood, take it out and wash it with hot water.

2. Wash the pigskin, put it in a pot with cold water, boil it over high fire, burn it for 5 minutes until the skin breaks, and take it out when it curls.

3. Put 3 kilograms of warm water at about 50℃ in the basin, add edible alkali and mix well, put in the skin, wash off the grease, take it out and wash off the alkaline smell, remove the residual pig hair and grease, and rinse it clean.

4. Put the pigskin and hen into the pot, add10kg of clean water, add onion and ginger, bring to a boil with strong fire, simmer for 2 hours with low fire, take out, and mince the pigskin with a meat grinder to make pigskin paste.

5. Filter the chicken soup, put it into the pot, add minced meat, bring it to a boil over high fire, simmer for 50 minutes, and skim off the floating foam. When the soup is about 7 kg, add shrimp, soy sauce, salt, sugar and Shaoxing wine in turn to taste. When the soup is thick, add chicken essence and white pepper, sprinkle with chopped green onion, take out for 2 minutes, filter while it is hot and season.

Tips:

1. Hens should choose farm chickens every other year, because the hens of that year have short growth time, tender meat and insufficient umami, while the hens with long growth time have old meat and long cooking time, which often leads to the phenomenon that the pigskin has been cooked and the umami of the chicken has not completely separated out, which affects the taste of the finished product.

2. When pigskin is permanently preserved in water, put it in a pot with cold water, boil it with strong fire, wash it with hot water after removing blood, and then wash it with hot alkali to remove grease and remove residual pig hair. It is a very important step to wash off the grease with hot alkaline water, which is often ignored by many masters or can't be washed clean, which will directly lead to the crab yellow soup packets being very greasy. The principle of cleaning grease with hot alkaline water is the same as that of degreasing when washing dishes. The effect of adding edible alkali to cold water is far less than that of hot alkali water. Although degreasing with detergent has a good effect, this method is unhealthy and will leave the smell of detergent on the pigskin.

3. Another key to making jelly is to grasp the viscosity of jelly. If the jelly is too thick, the stuffing will get old, the soup will be less and the cost will be high. If the skin is too thin, the filling is difficult to solidify and the skin is easy to break. Generally, 7 kg of soup can be obtained by adding 10 kg of water, because the weight of raw materials will be reduced after blanching and degreasing, and the soup will be thickened and solidified easily after stewing for about 50 minutes. To be on the safe side, the soup can be a little thicker.

Third, the dough

500 grams of high-gluten flour, 2 grams of Chencun water and 3 grams of salt.

Production process:

1. Put the salt and Chencun water into a bowl, add 275g of clean water, and mix well to make mixed water.

2. Put the high-gluten flour on the chopping board, pour the mixed water one by one, knead it into dough, knead it into thick strips, put it on the chopping board, cover it with a clean wet towel and cook for 20 minutes.

3. Knead the thick strips finely, add 30 small flour agents weighing about 25g, and roll them into round dough with a diameter of about 16cm, with a little thickness in the middle and a little thickness around.

4. Take 1 piece of dough, put it in the palm of your hand, fold it in half with five fingers, and wrap it with 100g crab paste. Fold the dough in half, hold it with your left hand, and knead it with your right hand into a round waist-shaped dumpling blank.

5. Put the steamed buns in a steamer with an interval of 3.3 cm, put them in a boiling pot and steam for 7 minutes.

7. Drain the plate with boiling water, gently lift the steamed stuffed bun with five fingers of the right hand, then insert the plate into the bottom of the bag with the left hand, add vinegar and shredded ginger, and serve with a straw.

Tips:

1, making crab yellow soup dumplings is most afraid of breaking the skin and leaking soup, so the flour must use high-gluten high-gluten flour. Adding a small amount of aged water and salt to the dough and proofing for 20 minutes can effectively increase the gluten of flour. When mixing dough, you should also add water while stirring, so that the water can fully contact the dough to increase the toughness of the dough.

2. When making dough, be sure to make the dough slightly thicker in the middle and slightly thinner at the edge. In this way, on the one hand, it can prevent the steamed bread from "falling off the bottom" when it is served, and on the other hand, it can prevent the dough from being soaked without biting at the end.

3. When collecting, tighten the buns, and there can be no gaps, otherwise the dough will shrink when steaming, and the buns will leak soup.

4. When steaming crab-yolk soup packets, the steam should not be too strong, otherwise it will break through the dough and cause soup leakage. It is best to use the old steamer. If a steamer is used, the amount of steam can be controlled at a moderate level.

5. Before the crab soup is packaged, it is necessary to scald the plate with boiling water and drain the water repeatedly, which not only has the function of heat preservation, but also prevents the dough from sticking to the plate.

6. Ginger and vinegar are essential, and the crab yellow soup bag is full of flavor. It is difficult for guests to taste the delicious stuffing immediately after drinking the soup, so it is necessary to add some ginger and vinegar to reconcile it.