Zhong Tian was walking on the way back, and he had a dish in his heart.

So he immediately went back to the kitchen space and got started.

"Let's make this bun today, it should be something delicious and delicious. ”

Zhong Tianzheng thought to himself: "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.

He put 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, and a little red cherry. 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. ”

Zhong Tianzheng thought to himself: "Put the pot on the fire, add a little fresh soup to boil, add refined salt, pepper, monosodium glutamate, thicken it with wet starch, pour sesame oil, and pour it on the crystal soup bag on the plate." 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, after cold cutting, freeze for five hours, into the skin frozen out and chopped. 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. ”

He made the three characteristics of the soup dumplings juicy and delicious, 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. 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 segments of green onions, 1 small piece of ginger, 2 tablespoons of cooking wine, appropriate amount of water, plum meat, pork skin jelly, shrimp, green onions, ginger, cooking wine and soy sauce, pork cut into small dices. Put the chopped green onion and minced ginger on top of the diced meat and chop them together, and when the meat is relatively minced, put two tablespoons of soy sauce, two tablespoons of cooking wine and half a bowl of water. Chop into elastic minced meat, the volume of the meat paste also increases, the shrimp remove the shrimp line, chop into shrimp puree, put the minced meat and shrimp puree together, stir evenly, set aside the pork skin jelly, chop it, and put the pork skin jelly and minced meat together. 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. Put the wrapped buns in the pot with water, put the buns on a good place, turn to low heat and continue to steam for 10 minutes after boiling, the buns are finished, and the buns in one bite are full of soup. Chop chopped green onions, minced ginger, soy sauce and cooking wine together to make the meat filling better flavor, this method is only suitable for chopping the 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.

Zhong Tianzheng thought to himself: "It's a kind of 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. It is steamed in a small steamer, and there are 2 types: 1. There is soup, and the skin jelly is added, which is called Xiaolong soup dumplings. The skin is thin, chewy, translucent, and the flour is not fermented. If there is no soup, it is just an ordinary small meat bun. The skin is not as thin as the above, and it is made of fermented flour. As the name suggests, it is the soup in the bun, that is, the skin jelly is added, and it 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. The two famous dishes, carp baked noodles and soup dumplings, are both royal classics. Soup dumplings are soup dumplings, that is, there is soup in the buns. It should be said that I first got to know Wuhan's Four Seasons Soup Dumplings and then got acquainted with the soup dumplings, before going to Kaifeng, I had a conversation during the banquet and knew that the soup dumplings were royal food, and it was estimated that the soup dumplings were still in the front, and the Four Seasons Soup Dumplings were in the back. Because the four seasons of beautiful soup dumplings settled in Wuhan, well-known as the three towns of Wuhan, a large commercial port, and a north-south east-west transportation hub, occupy a good territory, and there is a recipe for eating soup, that is: open the window first, then drink the soup, swallow it in one bite, and the mouth is full of fragrance. ”