The practice of soup packets 1
Ingredients: flour1000g, warm water 600g, pork belly 700g, jelly 280g, crab meat160g, crab roe 40g, soy sauce 40g, lard100g.
Accessories: 6 grams of cooking wine, 8 grams of sesame oil, 5 grams of white sugar, chopped green onion and Jiang Mo, 5 grams of refined salt 15, pepper and monosodium glutamate 1 g.
Making:
1) Knead the flour thoroughly with water and let it stand for a while;
2) Chop pork into minced meat, chop into crabs, heat with lard, add crab meat, crab roe and Jiang Mo fried crab oil, and mix with minced meat, bean jelly, soy sauce and cooking wine to make stuffing;
3) Knead the dough into strips, pull it into 4 dough blanks every 50g, roll it into round skins, add stuffing, knead it into pleated bags, and steam it in a steamer for 10 minute.
Tangbao exercise 2
Crystal baozi stuffed with juicy pork
Raw materials: 500g of fresh pigskin, 600g of white gourd, 50g of fish gizzard 1 50g, 30g of ham, 30g of cucumber skin, 25g of egg skin1slice, 25g of ginger, 50g of onion, salt, pepper, cooking wine, monosodium glutamate, chicken essence, dry and wet starch, sesame oil, etc.
Method:
1. Wash the pigskin, put it in a pressure cooker, add fresh soup, add ginger, onion, refined salt, pepper, cooking wine and chicken essence, cover it, heat it until the pigskin becomes juice, cool it, open the cover, remove the residue, pour the soup into a square plate, cool it, put it in a refrigerator and cut it into jelly with a diameter of 2 cm.
2. Peel the wax gourd, cut it into large pieces with a square of 15 cm, then cut it into large pieces, *** 12 pieces, and soak it in salted boiled water for about 10 minutes; Slice ham, cucumber skin and egg skin; Blanch onion leaves in a boiling water pot and tear them into filaments; Cut the red cherry into fine powder.
3. Roll the jelly cut into balls with a layer of dry starch, then wrap it with a layer of fish maw, then dip it evenly with shredded ham, shredded cucumber skin and shredded egg skin, wrap it with soaked wax gourd slices, then bundle it with shredded onion leaves into pomegranate packets, and decorate it with cherry powder to form crystal soup packets. Put it in a cage and steam it for about 5 minutes with high fire, then take it out and put it on a plate.
4. Wash the pot on the fire, add a little fresh soup to boil, add refined salt, pepper and monosodium glutamate, thicken it with wet starch, pour sesame oil and pour it on the crystal soup bag in the pot.
Practice of soup packets 3
Clean lean pork hind legs, large pig skin on pig's belly, high gluten noodles of female crabs, salt, saturated alkaline water and pig skin, adding cooking wine, soy sauce and onion ginger, cooking to make skin soup, cold cutting, freezing for five hours, taking out and chopping, adding mixed lean meat powder, crab roe and crab meat, and adding appropriate amount of salt and chicken powder. You can roll up the blank and wrap it into a shape. You can put it in a cage. Although this kind of soup bag is big, it has a lot of soup and fast heat transfer. Otherwise, it means that it cannot be steamed. If you drink too much soup, it will turn into steam and become bigger, which will make the soup bag crack, full of fire and gas. Six minutes is enough, but this practice must be based on Weiyang's steamed bread technique, otherwise it will be very good.
The practice of crab yellow soup bag;
Ingredients: main ingredients: flour 1000g, warm water 600g, pork belly 700g, jelly 280g, crab meat 160g, crab roe 40g, soy sauce 40g and lard 100g.
Accessories: 6 grams of cooking wine, 8 grams of sesame oil, 5 grams of white sugar, chopped green onion and Jiang Mo, 5 grams of refined salt 15, pepper and monosodium glutamate 1 g. Operation: 65,438+0) Knead the flour thoroughly with water and let it stand for a while;
2) Chop pork into minced meat, chop into crabs, heat with lard, add crab meat, crab roe and Jiang Mo fried crab oil, and mix with minced meat, bean jelly, soy sauce and cooking wine to make stuffing;
3) Knead the dough into strips, pull it into 4 dough blanks every 50g, roll it into round skins, add stuffing, knead it into pleated bags, and steam it in a steamer for 10 minute.