How to make crab roe buns

Crab roe bun is also a kind of bun, but because the filling is crab roe, it has a unique freshness and fragrance. Generally, we don’t make crab roe buns ourselves, not only because crab meat is difficult to handle, but also because making crab roe bun fillings requires mastering the skills of making rich soup. Today, I will introduce to you the method of making crab roe buns. Dexterous mothers can prepare some for their children.

Crab roe soup dumplings are a traditional snack in Jiangsu made with flour, crab roe, crab sticks, pork belly, fish and shrimp as the main ingredients. The skin is thin and fresh, and the soup is neither salty nor bland, with a moderate taste. After the soup goes into your stomach, a hint of fragrance still remains in your mouth, which makes people linger in the aftertaste.

Food Ingredients

Ingredients: Flour

Accessories: eggs, pork belly, crab sticks, crab roe, green onion, ginger, fungus

Seasoning: salt, MSG, cooking wine, brown sugar, starch, sesame oil, vinegar, fermented glutinous rice

practice

1. Open the crabs and take out the crab roe. Add cooking wine, salt, and minced ginger. Fry with oil. Beat the eggs and add the same volume of water, a little cooking wine, vinegar, and minced ginger.

2. Heat the wok and pour in the oil. Add the crab roe and stir-fry until it is loose. Then pour in the egg liquid. Add a little brown sugar, chopped crab sticks, chopped black fungus, MSG and salt to make the crab roe filling.

3. Let the fried crab roe filling cool down, add the pork belly filling, sesame oil, chopped green onion and ginger and mix well. Use fermented glutinous rice to make flour and make it into leavened dough. Wrap the crab roe filling in the dough and steam over high heat for 15 minutes.

Material

Ingredients: 1000g flour, 600g warm water, 700g pork belly, 280g pork skin jelly, 160g crab meat, 40g crab roe, 40g soy sauce each, 100g lard,

Accessories: 6g cooking wine, 8g sesame oil, 5g sugar, chopped green onion, 5g minced ginger, 15g salt, 1g pepper, 1g MSG

practice

1) Add water to flour and knead thoroughly, then let it sit for a while;

2) Chop the pork into minced meat, chop the crab into small pieces, heat lard in a pot, add crab meat, crab roe, and minced ginger to stir-fry the crab oil, then mix with minced meat, jelly, soy sauce, cooking wine, etc. to make the filling;

3) Roll the dough into long strips, pinch them into 4 pieces of 50 grams each, roll them into round skins, add stuffing and pinch them into pleated buns, put them in a steamer and steam them over high heat for 10 minutes.