"Continue to study local cuisine. Zhong Tianzheng secretly made up his mind.

The system said: "The main ingredients are 1,000 grams of flour, 600 grams of warm water, 700 grams of pork belly, 280 grams of jelly meat, 160 grams of crab meat, 40 grams of crab roe, 40 grams of soy sauce, and 100 grams of lard. Excipients: 6 grams of cooking wine, 8 grams of sesame oil, 5 grams of sugar, chopped green onion, 5 grams of minced ginger, 15 grams of refined salt, 1 gram of pepper and 1 gram of monosodium glutamate. Add water and knead the flour thoroughly and let it sit for a while. Chop the pork into minced meat, mince the crab meat, add lard to the pot and heat it, add crab meat, crab roe and minced ginger to stir out the crab oil, and mix it with minced meat, skin jelly, soy sauce, cooking wine, etc. to form a filling. Roll the dough into long strips, knead it into 4 dough blanks per 50 grams, roll it into a round skin, add the filling and knead it into a pleated bag, and steam it in a steamer for 10 minutes. ”

The system said: "500 grams of fresh pork skin, 600 grams of winter melon, 150 grams of fish grits, 30 grams of ham, 30 grams of cucumber skin, 1 egg skin, 25 grams of ginger, 50 grams of green onions, refined salt, pepper, cooking wine, monosodium glutamate, chicken essence, dry and wet starch, sesame oil, fresh soup, green onion leaves, red cherries a little each." Wash the pork skin, put it in a pressure cooker, mix it with fresh soup, add ginger, green onions, refined salt, pepper, cooking wine, chicken essence, cover, press on the heat until the pig skin turns into juice, wait for cooling and open the lid, beat off the slag, pour the soup into a square plate, let it cool and then refrigerate it in the refrigerator, that is, it becomes a skin jelly, and then trim it into a round ball with a diameter of 2 cm, a total of 12. 2. Peel the winter melon, cut it into 15 cm square pieces, and then slice it into large thin slices, a total of 12 pieces, soak it in salted boiled water for about 10 minutes, cut the ham, cucumber skin and egg skin into thin strips, blanch the green onion leaves in a pot of boiling water and tear them into fine strips, and chop the red cherry into fine pieces. Roll the skin jelly cut into a round ball with a layer of dry starch first, then wrap it with a layer of fish grits, and then evenly dip it with shredded ham, cucumber skin, and egg skin, wrap it into soaked winter melon slices, and then tie it into a pomegranate bun with shredded green onion leaves, and garnish it with cherry powder, that is, it becomes a crystal soup bun, steam it for about 5 minutes with a strong fire, take it out and put it on a plate. Put the pot on the fire, add a little fresh soup to boil, add refined salt, pepper and monosodium glutamate, thicken it with wet starch, pour in sesame oil, and pour it on the crystal soup bag on the plate. “

The system said: "Pork hind leg fine meat, a large piece of meat skin on the pork belly, female crab high gluten noodles, salt, saturated alkaline water, pig skin, after purifying, add cooking wine, dark soy sauce, green onion and ginger, boiled into skin soup, cold cut, frozen for five hours, into the skin jelly take out and chop. Add the mixed minced meat, add the crab roe, and mix the crab meat with an appropriate amount of salt and chicken powder for later use. A pound of high-gluten flour, add an appropriate amount of salt, and feel a little salty in taste. Saturated with a spoonful of alkaline water, add cold water and form a dough, let rise for two hours. Under the blank, can be heart-rolled skin, wrapped into shape can be basketed, although this kind of soup dumpling is a large, but one is a lot of soup, heat transfer is fast, other than also means that it can not be steamed. If the soup is too much, it will turn into water vapor, and the volume will become larger, which will also make the soup bag crack, and it is enough to be full of gas for six minutes. But this practice must be based on the steamed bun technique of Weiyang Baodian. Otherwise, it is easy to break the soup. The soup dumplings are juicy and delicious and made of three major characteristics, so that they have both fashion characteristics and traditional essence, the color is as white as jade, the soup is rich, the taste is extremely fresh and fragrant, and it is wonderful. ”

Zhong Tianzheng thought as he made it: "500 grams of plum meat, 600 grams of wheat flour, 350 grams of pork skin jelly, 100 grams of shrimp, 2 teaspoons of salt, 2 tablespoons of soy sauce, 2 sections of green onions, 1 small piece of ginger, 2 tablespoons of cooking wine, and an appropriate amount of water." Prepare the required ingredients: plum meat, pork skin jelly, shrimp, green onion, ginger, cooking wine, and soy sauce. Cut the pork into small cubes. Chop the chopped green onion and ginger on top of the diced meat. When the meat is minced, add two tablespoons of soy sauce, two tablespoons of cooking wine and half a bowl of water. Chop into elastic minced meat, and the size of the meat puree also increases. Remove the shrimp line and chop it into shrimp puree. Place the minced meat with the shrimp puree. Stir well and chop the pork skin jelly and put the pork skin jelly with the minced meat. Add salt to taste and stir well. Take an appropriate amount of dry flour, pour it with boiling water and stir it, and visually check that half of the noodles in the basin have been scalded. Knead the blanched dough with the remaining dry flour and let it sit for 30 minutes. Take the appropriate size of dough and roll it into a bun skin, then add an appropriate amount of meat filling. Wrapped buns are raw. Add water to the pot, arrange the buns, bring to a boil over high heat, turn to low heat and continue to steam for 10 minutes. The finished bun, the bite of the bun is full of soup, the green onion, the ginger, soy sauce and cooking wine are put into the meat filling to chop together to make the meat filling better flavor, this method is only suitable for their own chopping meat filling at home; the skin of the bun should be as thin as possible, so that the soup in the bun can be soaked in the bun skin, and the bun skin is also fragrant; put more pork skin jelly, the more the skin jelly wraps, the more soup there is. ”

As the name suggests, it is a kind of steamed bun, but there is soup in it. What's the reason for this? It's just a layer of window paper, which doesn't pierce or break. I don't know and think that I used some kind of tool to pour the soup into the bun, otherwise, the soup is already in the filling, but the meat jelly is put in the stuffing before the bag, and after wrapping, it is steamed on the fire in the cage drawer, and the meat jelly melts without leaking. The soup dumplings pay attention to the soup can not be leaked, and the buns must not stick to the cage drawer, which all depends on the craftsmanship of the master. Xiaolongbao, as the name suggests, is steamed in a small steamer, and there are two types: 1. There is soup, and the skin jelly is added, which is called xiaolongtangbao. The skin is thin, chewy, translucent, and the flour is not fermented. 2. If there is no soup, it is an ordinary small meat bun. The skin is not as thin as the above, and it is made of fermented flour. Soup dumplings, as the name suggests, are those with soup in the buns, that is, skin jelly is added, which is divided into 2 types: 1. Large soup dumplings. 2. Small soup dumplings are just different in size. In general, the soup dumplings are slightly larger than the xiao long bao, and they pay more attention to the flavor of the soup, and some soup dumplings are also made with a straw to suck the soup inside, and the filling and skin taste may be slightly better. 1 kg of prawns, 2 slices of ginger, 2 sections of green onions, wash well, and remove the black line. Bring water to a boil in a pot and add sliced ginger, green onions, cooking wine and salt. Put in the prawns, it doesn't take much time. The shrimp turn red in color and are ready to be fished. Pour the vinegar and soy sauce into a small butterfly and mix well as a seasoning. 400 grams of fresh river prawns. “

Zhong Tianzheng thought while doing it: "The seasoning has 3 green onion knots, a few slices of ginger, 3 tablespoons of rice wine, a little Sichuan pepper, an appropriate amount of fine salt and monosodium glutamate." Cut off the whiskers and legs and rinse. Add 1000 grams of water to the pot, add all the seasonings, boil, put the shrimp in, continue to boil over high heat until the water boils again, skim off the foam, cook for about 3 minutes, see the shrimp shell red, you can put the shrimp soup into the soup bowl, wait for it to cool naturally, and put it neatly on the plate. Characteristic: Bright red color. The meat is fresh and tender, the taste is fresh and fragrant, the saltiness is moderate, and it is one of the famous cold dishes in Yangzhou. Live shrimp or very fresh shrimp must be used. Generally, shrimp is not used. Cook until the shell is red. It should not be overcooked. Fresh shrimp, 250g of accessories, 1 piece of ginger, 1 green onion, 1 star anise, 20 Sichuan peppercorns, 1 tablespoon of cooking wine, appropriate amount of salt, 1 tablespoon of vinegar, prepare all the ingredients. Wash the fresh river shrimp and cut off the shrimp whiskers. Add an appropriate amount of water to the soup pot, add green onion and ginger, cooking wine, spices, and peppercorns to boil. Pour in the prawns and cook for 2 minutes. Add salt and continue to cook for 3 minutes. Add the lid and simmer for 15 minutes to let the shrimp taste cold, and when eating, it can be served with a ginger vinegar dish. ”