The soup is clear but not greasy, thick but not oily, and delicious crab roe buns will make you remember it in the autumn when the fish meat is fat and crab roe. Call on friends and have to taste it beautifully several times.
Xian! Beautiful! Zi! Another cage... No, two more cages.
Crab yellow steamed buns
By SalmaBraun
Recipe Recommendations
- meat jelly appropriate amount
- pork stuffing appropriate amount
- medium-gluten flour appropriate amount
- cold water appropriate amount
- sesame oil appropriate amount
- chicken powder appropriate amount
- white pepper appropriate amount
- white sugar appropriate amount
- salt appropriate amount
Steps for Crab yellow steamed buns
1
Slowly pour cold water into a flour plate.
2
Knead into a smooth dough, wrap it with plastic wrap and let stand for 20 minutes.
3
Chop the pork belly into minced meat.
4
Add 1/3 tablespoon of sesame oil, salt, and chicken powder to the meat paste, mix well, add onion and ginger water in portions and stir well.
5
Add crab paste and stir well.
6
Stir in appropriate amount of jelly and stir vigorously in the same direction.
7
Ratio of crab paste, meat paste and jelly: 1:2:3
8
Take out the dough, knead it a few times, and cut it into small doses.
9
Roll it into a dough sheet with a thick middle and thin side, wrap it with stuffing and discount it into shape.
10
Garnish with crab cream to make a few green buns.
11
Place the green body in a small cage and place it in cold water.
12
Steam over high heat for 10 minutes.