"The next step is to start preparing the soup dumplings. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ”

Seeing that the crab was already cooked, Bai Ye was ready to start making the filling of the soup dumplings.

The filling of the soup dumpling is different from the filling of ordinary buns, after all, from the name of the soup dumpling, you can know that there should be soup in the bun, but how to wrap the soup into the bun, it is better than not being able to pour it in, and this requires the use of a magical existence called skin jelly.

The production method of skin jelly is not difficult, generally cut into cubes with the thick skin of pig's trotters, and then put it in the pot with ginger slices and green onion segments to boil over high heat, and then turn to simmer and cook slowly, that is, the production time is a little long, generally it takes more than ten hours, and when the pig skin is almost melted, it is almost the same, filter the soup, and then wait for the soup to cool down and it will solidify into jelly, which is the skin jelly.

Bai Ye naturally didn't have more than ten hours to slowly make skin jelly, but fortunately, there was a ready-made skin jelly in the kitchen, and I don't know who stewed it in the kitchen before, and now it happened to be picked up cheaply by Bai Ye. (Ahem, cough, cough, in fact, I was pirated before, I forgot to write it, so I had to force it, I'm sorry, please don't mind.) ）

He tasted a little bit of this skin jelly before, and it can be seen that the person who made this skin jelly has quite good cooking skills, this skin jelly is not an ordinary skin jelly, the taste is so mellow, I think it is not a pigskin stewed with water, but a filtered chicken soup stock, this delicious is stealing deliciousness, it should be added with fresh shrimp, which faintly reveals a trace of wine, so cooking wine is also added.

In short, this is a piece of high-quality skin jelly, which is just right to make soup dumplings, and Bai Ye thought about making crab roe soup dumplings because he saw this piece of skin jelly.

Picking up a knife, Bai Ye chopped this piece of jelly into minced pieces, then picked up the crab that had cooled on the side, and began to remove the crab meat and crab roe.

The female crab was specially selected when the crab was selected in the white night, because the crab roe of the female crab is more and more delicious, and when the crab shell is opened, the golden crab roe exudes an attractive aroma.

Tempted by the aroma of the crab roe to swallow a mouthful of saliva, Bai Ye stabilized his spirit, and continued to carry out the difficult work of removing the meat, generally speaking, special tools are used to take crab meat, but Bai Ye is too lazy to find tools, he is bold and bold with a kitchen knife blessed by the fierce bull and green dragon is enough to complete this work, the tip of the knife is lightly swiped, the hard shell of the crab is opened, and the white and tender crab meat is completely removed.

The crab legs are too thin, so it's a delicate job, and when all the crab meat and roe have been removed, he turns the crab meat and crab roe into small cubes, and then mixes them into the jelly and makes a filling for later use.

At this point, the filling is finished, and the dough that has just been made is almost enough to wake up, and it can be used to make dough.

The skin of crab roe soup dumplings has always been known for being thin, so the production of this dough is actually quite difficult, and it is difficult for novices to control the thickness of the bun skin, which will affect the taste if it is thick, and it will also cause the skin to break when steaming the buns, and the soup in the buns will flow out. This can only rely on experience, and only the master can perfectly control the thickness of this skin.

But fortunately, although Bai Ye doesn't often make crab roe soup dumplings, he is a master in the pastry, pick up the rolling pin and roll it out a few times, and a bun skin with a diameter of about ten centimeters is completed, slightly thicker in the middle, and much thinner at the edges.

This is repeated, and a few bun wrappers are quickly completed.

Spread the bun skin on the palm of your hand, prepare the stuffing in the white night, pick up the spoon and pick the appropriate amount of filling, then close the dough, clamp the dough with one hand, and push it with the other hand to form a good-looking bun pattern.

The predecessor had made a lot of steamed buns before, so Bai Ye was also familiar with it, and soon all the steamed buns were completed, and the crab roe soup dumplings of this finished product looked a lot bigger than ordinary buns, and the weight was full, it stands to reason that one of the three referees would be enough, but Bai Ye still made a few more, and he was ready to give them to Xiaolin when the time came, after all, how could he have a thank you for borrowing someone's kitchen three times twice.

The last is the step of steaming the buns, the original crab roe soup dumplings should be steamed with that kind of small cage, just a cage of one, but there is no small cage found in the kitchen, Bai Ye had to take that kind of big steamer and steam it all, but this has little impact.

Boil hot water in a pot, put a steamer on the rack, and then wait for the buns to cook.

However, at this time, Bai Ye can't rest, after all, he still has a fish noodle soup that has not been completed.

I looked at the pot where the fish soup was cooked before, because the crucian carp and eel bones were fried in advance, so it was easy to thicken, and the soup in the pot was no longer clear before, but became milky white, a bit like milk.

Picking up the spoon, Bai Ye took out a little fish soup from the pot and tasted it.

"Well, yes, it tastes delicious, and the fishy smell is not heavy. ”

Because when the crucian carp and eel bones were put into the pot before, Bai Ye added a few slices of ginger and green onions to the pot, and the green onion and ginger were used together, which was the best way to remove the fish, so although this fish soup was delicious, it did not have the strong fishy taste of ordinary fish soup.

Finally, add some shrimp to the pot, drip in some Shao wine, and turn around to prepare noodles in the white night.

The dough that was used to make the bun wrapper was deliberately left in a small piece, which was enough to make a few bowls of noodles.

He skillfully pulled the noodles, stretched, shook them twice, overlapped again, stretched them again, and after repeating them a few times, Bai Ye got a large handful of thin noodles in his hands.

Back in front of the pot where the fish broth was boiling, the fish broth in the pot had been completely made, but there was still one last step before it could be used.

Because it is a soup stewed with fish, it is inevitable that there will be fish bones and other things in the soup, so if you use such a soup directly, it will be a sin if you drink fish bones when you eat noodles later, so this fish soup must be filtered before it can be used as a noodle soup.

After taking out a fine mesh sieve and another pot, Shiraya strained the fish soup, and the result was a soup that was as pure as milk but exuded a heart-warming aroma, which was the fish soup needed for fish noodle soup.

Heating the soup in the pot again, Bai Ye threw the noodles in his hand into the pot.

The aroma of the long noodles tumbling in the white broth bubbles as if the noodles had the most amazing reaction in the world as soon as they came into contact with the soup, filling the kitchen.

"Whew, crab roe soup bun and fish noodle soup are the two staple foods here, and the next thing is tea and dried shreds. ”

Before the time to rest, Bai Ye was busy again.