Xiaolongbao with Crab Roe
2025-02-09 03:00:22 2109
The crab roe bun, which is clear but not greasy, thick but not oily, and has a delicious taste, will make you unforgettable in the autumn when the mandarin fish is fat and crab roe is delicious. You can't help but taste it several times with friends< br>
Details of ingredients
Technique
Steps to make Xiaolongbao with Crab Roe
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1. Slowly pour cold water into the flour dish.![]()
2. Knead into a smooth dough, wrap it in plastic wrap and let it sit for 20 minutes.![]()
3. Chop the pork belly into minced meat.![]()
4. Add 1/3 tablespoon each of sesame oil, salt, and chicken powder to the minced meat, mix well, and then add scallion and ginger water in portions and stir well.![]()
5. Add crab paste and stir well.![]()
6. Add an appropriate amount of jelly and stir vigorously in the same direction.![]()
7. Crab paste, minced meat, and jelly ratio: 1:2:3![]()
8. Take out the well kneaded dough and knead it a few times, then cut it into small pieces.![]()
Roll the dough into a thick middle and thin sides, wrap it with filling, and fold it into shape.![]()
10. Garnish with crab paste and make some raw buns.![]()
11. Place the green bricks in a small cage and pour cold water onto the cage.![]()
Steam over high heat for 10 minutes.
