蟹黄小笼包

2024-05-03 21:00:15 2059

蟹黄小笼包
汤清不腻,稠而不油、味道鲜美的蟹黄包,让你在鳜肥蟹黄的秋季念念不忘,呼朋唤友,非美美地品尝数遍不可。
鲜!美!滋!再来一笼......不,再来两笼。

Details of ingredients

    Technique

    • 难度初级
    • 工艺
    • 口味其他
    • 时间一小时

    Steps to make 蟹黄小笼包

    • 1.将凉水缓缓倒入面粉盘中。
    • 2.揉成表面光滑的面团,包上保鲜膜静置20分钟。
    • 3.将五花肉剁成肉糜。
    • 4.肉糜中加入香油、盐、鸡粉各1/3勺,拌匀后分次加入葱姜水搅匀。
    • 5.加入蟹膏搅拌搅匀。
    • 6.调入适量皮冻顺同一方向搅拌上劲。
    • 7.蟹膏、肉糜、皮冻比例:1:2:3
    • 8.饧好的面团取出揉制几下,切成小剂子。
    • 9.擀成中间厚旁边薄的面皮,包上馅料打摺成形。
    • 10.点缀上蟹膏,做若干包子生坯。
    • 11.生坯摆放小笼内冷水上笼。
    • 12.大火蒸10分钟即可。
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