How to make crab meat buns

Fresh meat buns are very delicious. Using crab meat to make buns, especially putting some crab roe in them, it can be said that it is so addictive that you will almost salivate. The method of making fresh meat buns is also relatively simple. You need to fry the crab meat in advance and put an appropriate amount of pork in the filling. This can enhance the flavor and is a very delicious way of making buns. Let’s learn how to make crab meat buns.

How to make crab meat buns

Ingredients: 250g red yeast dough, 120g filling, 70g fried crab roe, 50g jelly. Method: 1. Mix the minced meat and jelly, refrigerate and set aside. 2. Roll the red yeast rice dough into a long round strip, then cut into eight equal parts. Flatten the cut surface and use a rolling pin to roll out a dough sheet with a diameter of about 9 cm and slightly thicker in the middle. 3. Take the dough from step 2, wrap it with an appropriate amount of the filling ingredients from step 1, and then fill it with an appropriate amount of fried crab roe. Pull the outer edge to the center and pinch out a crease. Using the center point as a reference, pull up the dough in a counterclockwise direction and pinch out the crease. Finally, slightly turn the opening counterclockwise and pinch it tightly. Let the buns rest on the steaming paper for about 20 to 30 minutes. 4. Put the buns made in step 3 into the steamer and steam them over high heat for about 8 to 10 minutes. Turn off the heat and simmer for about 2 minutes before taking them out.

Method 2

Ingredients: 850 grams of flour, 150 grams of yeast, 100 grams of pork, 25 grams of crab meat, 14 grams of soy sauce, 10 grams of ginger, 10 grams of onion, 8 grams of salt, 3 grams of MSG, 5 grams of sesame oil, and 3 grams of alkali. Preparation method: 1. Add appropriate amount of yeast and warm water to the flour and knead evenly. After fermentation, add alkali and knead evenly to remove the sour taste. 2. Chop the pork into a paste, add soy sauce, MSG, sesame oil, green onion and ginger, mix well and set aside. 3. Chop the crab meat into fine pieces, add a small amount of salt and mix well, then add it to the meat filling and mix into filling. 4. Roll the kneaded dough into dough skin, add stuffing and shape into buns. 5. Put the pinched buns into the steamer and steam them over high heat for 20 minutes before eating.