Crab Noodle Xiao Long Bao
1.
Add 1 gram of salt to the flour and mix well
2.
First add 40 grams of boiling water and mix well, then add 35 grams of water to knead into a smooth dough, cover with plastic wrap and let stand for 20 minutes
3.
Prepare crab noodles and seasoned minced pork. The minced pork is seasoned and mixed in advance to make it sticky.
4.
Prepare ginger juice
5.
Add the ginger juice to the crab noodles
6.
Stir evenly with your hands, knead it again, check that there are crab shells left and take them out
7.
Mix it with the pork and add the cooking wine
8.
Add steamed fish soy sauce
9.
After stirring it is sticky and found to be a bit dry, add 15ml of water and stir again until it is sticky (take half a spoon of the filling into the microwave for 30 seconds and try the taste, you can adjust it)
10.
Knead the dough again and squeeze the embryos of about 14 grams one by one. Brush the embryos with a little oil and round them.
11.
Roll into a thin skin and add the filling
12.
After closing the mouth, put it in a steamer with a steaming cloth
13.
Steam in a cold water pot on high heat for 10 minutes. After being out of the basket, add the extra crab powder to the small basket for garnish
14.
It’s great to eat while it’s hot, the original juice is delicious after the minced pork and crab noodles are fused
Tips:
1. The leather made with half of boiling water and clear water tastes soft but very chewy;
2. When mixing the stuffing, the minced pork and crab powder should be seasoned separately. Adding ginger juice can increase the fragrance and taste and neutralize the coldness of the crab powder;
3. After the leather is brushed with a little oil, dry powder is not needed when rolling the leather, and the dough is more tenacious.
