Crab Meat Bun
1.
Stir-fried pork belly with ginger and minced. After the crab meat is separated, add 100 grams of lard and fry together with minced ginger to make crab paste.
2.
The ratio of pork belly to crab paste is 2:1, add cooking wine, light soy sauce, dark soy sauce, oil consumption, salt, sugar, and then add broth or water, stir clockwise with chopsticks.
3.
People in Jiangsu and Zhejiang like sweetness, so you can add a little sugar.
4.
Add 6 grams of yeast to 600 grams of all-purpose flour, and add warm water to 60% of the flour. The dough becomes smooth and soft and fermented until the volume doubles.
5.
After 40 minutes, the cellulite was very good.
6.
After exhausting, divide it into 30 grams each and cover with plastic wrap.
7.
After exhausting, divide it into 30 grams each and cover with plastic wrap.
8.
Wake up for 20 minutes after wrapping and serve in a pot of cold water. Timed 15 minutes after SAIC. Turn off the heat and steam for 2-3 minutes before serving.
9.
It is very important to add water or broth when filling the stuffing, and add in three times. Because there was a lot of broth, the steamed buns filled with delicious juice.
10.
Very appetite.
Tips:
Zhongyu multi-purpose wheat core powder adopts advanced technology and equipment. In the production process, the wheat core essence is extracted through precise ratio matching and scientific moisture adjustment, which has the original natural yellowish color of wheat. The protein content is high and the gluten quality is good, so it is especially suitable for home cooking, so that the color, aroma and taste of the pasta are perfectly presented.
