Jingjiang Crab Yellow Soup Bun [Jiangsu Jingjiang Specialty]

What is Jingjiang Crab roe Soup Bun? Authentic Jiangsu Jingjiang specialty: Jingjiang crab roe soup dumplings

Content summary:Do you want to know what Jingjiang crab roe soup dumplings are? This article is a detailed introduction toJiangsu Jingjiang specialty - Jingjiang crab roe soup dumplings. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Jingjiang crab roe soup dumplings. The full text takes about 9 minutes to read, mainly including the basic introduction of Jingjiang crab roe soup dumplings and their nutritional value? What are the product characteristics of Jingjiang crab roe soup dumplings? How does the history of Jingjiang crab roe soup dumplings come about? The production method of Jingjiang crab roe soup dumplings, etc

Basic introduction of Jingjiang crab roe soup bun

Crab roe soup bun is a traditional and famous snack of the Han ethnic group in Jingjiang, Jiangsu. It has enjoyed a high reputation during the Ming and Qing dynasties. Its characteristic is that the skin is as thin as paper, it can be blown and broken, making it "unique", with a "beautiful" shape and a "strange" way of eating. The raw materials for making crab roe soup dumplings are very particular, with crab roe and crab meat as the filling, and original chicken soup as the soup. The production process is exquisite and unparalleled. The most famous ones are undoubtedly Longpao Crab Soup Bun, Jingjiang Crab Soup Bun, Zhenjiang Yanchun Crab Soup Bun, Huai'an Wenlou Crab Soup Bun. The Longpao Crab Soup Bun Festival is held year-round in Liuhe District, Nanjing, and is renowned both domestically and internationally. In addition, soup dumplings from Jingjiang, Zhenjiang, Yangzhou and other places are also very famous. A foreign friend once praised Jingjiang Tangbao as "Jingjiang Tangbao - China's magical baozi. CCTV's Wealth Management Program has also introduced "Jingjiang Soup Bun" multiple times. Jingjiang soup has a thin foreskin and a lot of filling juice, with a unique personality. It is not only excellent in production, but also has a unique way of eating. The soup in Jingjiang Tangbao is wrapped in skin, and the production process is relatively complicated, with more than thirty layers. Not only ordinary people can't make it, but also ordinary Dim sum makers can't make it. It can only be done by professional soup bakers

What are the nutritional values of Jingjiang crab roe soup dumplings

The steamed soup dumplings are snow-white and crystal clear, with a thin skin like paper. They are juicy and delicious, almost transparent. With a slight movement, you can see the soup inside gently shaking, giving people a soft and tender feeling that can be easily broken by blowing. People who are not familiar with the production method may think that the soup is injected through a syringe. The raw materials for making stuffed soup dumplings are very particular, including high-quality fresh pork skin, free range grass old hens from rural areas, and pork bladder bones. The boiling process requires six hours of traditional craftsmanship combined with new scientific technology to truly become a "clear but not greasy, thick but not oily, and delicious" soup dumpling filling, which can meet the taste of modern people. The skin of the soup dumpling is as thin as paper, and when rolling it out, it is required to be thin around the edges and slightly thicker in the center than around the edges. It should have at least 30 folds and be delicate and even, almost transparent. With a slight movement, one can see the soup inside gently shaking, giving a soft and tender feeling that can be easily broken by blowing. Not to mention eating, just looking at it is a beautiful enjoyment. The time error for steaming soup dumplings should not exceed 10 seconds, so the master of steaming soup dumplings must concentrate. These complicated processes cannot be completed by non professional Dim sum makers. This cannot be said to be an absolute exception

How did the history of Jingjiang crab roe soup dumplings come about

Method of making Jingjiang crab roe soup dumplings

Ingredients: thick skin of pig trotters, crab roe, pork leg heart, refined white flour

Seasoning: chicken juice, ginger, minced garlic

Operation

Jingjiang soup dumplings are wrapped inside. There are more than ten production processes involved. Firstly, take the thick skin of the pig's trotters, cut it finely, and simmer over low heat overnight until the skin is completely dissolved into the soup, then cool it down to become a transparent jelly like gel. Select fresh and hard large crabs, take their crab roe and chopped pork leg meat, boil the chicken sauce, ginger, and minced garlic together, and mix well in the jelly made from pork skin. After it is steamed in the soup bun, the thick jelly dissolves into the soup. The skin of the soup bag should not be sloppy at all. You must use superior white flour, knead and squeeze it vigorously, and then braid it into thin and round pieces. This is not like making ordinary Mantou. It requires that the thickness is very uniform, wet and dry, soft and hard. As long as there is a little thick and thin, it must be the place where the soup bag leaks juice and breaks the skin. As for the final process - wrapping soup dumplings. More skilled technicians are needed to be competent. Every action is as light, gentle, and even as' sneaking into the night with the wind, moistening things silently '. Only in this way can we ensure that the steamed soup dumplings are intact and undamaged until they are put into the mouth