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"The next step is to start preparing the soup dumplings."

Seeing that the crab has been cooked, Bai Ye is ready to start making the stuffing for the soup dumplings.

The stuffing of soup dumplings is different from the stuffing of ordinary dumplings. After all, from the name of dumplings, it can be known that there should be soup in the dumplings, but how to pack the soup into the dumplings is better than not being able to put it in. It is necessary to use a magical existence called skin jelly.

The method of making skin jelly is not difficult. Generally, the thick skin of pig's trotter is used to dice, then put it in the pot with **** slices and green onions and bring to a boil, then turn to simmer and cook slowly, but the production time is a bit long. It usually takes more than ten hours to cook, until the pork skin is almost melted, filter the soup, and then wait for the soup to cool and then solidify into a freezer, which is the skin freeze.

Bai Ye naturally didn't have more than ten hours to slowly make the skin jelly, but fortunately, there is a ready-made skin jelly in the kitchen, and I don't know who stewed it in the kitchen before, and now it happened to be picked up by Bai Ye for a cheap price. (Cough, cough, in fact, I was trapped by a pirated recipe before, and I forgot to write it, so I had to forcibly open it. Sorry, please don’t mind.)

He had tasted this skin jelly a little before, and he could see that the person who made this skin jelly was quite good at cooking. This skin jelly was not ordinary skin jelly. The taste was so mellow. Instead, the filtered chicken soup stock is used. This deliciousness is secretly delicious. It should be added with fresh shrimp, and there is a faint smell of wine in it, so cooking wine is also added.

In short, this is a high-quality skin jelly, which is just right for making soup dumplings. Bai Ye thought of making crab yellow soup dumplings after seeing this skin jelly.

Picking up a knife, Bai Ye cut the jelly into pieces, then picked up the cooled crab on the side, and began to pick out the crab meat and crab roe.

When choosing crabs in the white night before, the female crab was specially selected, because the crab roe of the female crab is more and more delicious. At this time, when the crab shell is opened, the golden yellow crab roe exudes an attractive aroma.

Seduced by the aroma of the crab yellow, he swallowed a mouthful of saliva, Bai Ye stabilized his spirit, and continued the difficult meat-picking work. Generally speaking, special tools are used to fetch crab meat, but Bai Ye is too lazy to look for tools. The big one is enough for him to complete the job with a kitchen knife blessed by the fierce ox Qinglongzhan. With a light stroke of the knife tip, the hard shell of the crab will be opened, and the white and tender crab meat will be completely picked up. came out.

The crab legs are too thin, so this is a delicate job. After all the crab meat and crab roe are picked out, he turns the crab meat and crab roe into diced pieces, and then mixes them into the skin jelly just now to make stuffing for later use.

At this point, the stuffing is complete, and the dough that has just been made is almost ready to be used to make the dough.

The skin of crab roe soup dumplings has always been known for its thinness, so the production of this skin is actually quite difficult. Generally, it is difficult for beginners to control the thickness of the steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed buns. When the outer skin breaks, the soup inside the buns will flow out. One can only rely on experience to determine the square inch, and only the master can perfectly control the thickness of this skin.

Fortunately, although Bai Ye doesn't often make crab yellow soup dumplings, he is a master at pastry. He picked up the rolling pin and rolled it a few times, and a steamed dumpling skin with a diameter of about ten centimeters was completed, and the middle was slightly thick. , the edges are much thinner.

Repeating this, a few bun skins are quickly finished.

Spread the bun skin on the palm of your hand, prepare the stuffing in Bai Ye, pick up the spoon and pick up an appropriate amount of filling, then close the dough skin, hold the dough skin with one hand, and push and pinch with the other to form a beautiful bun pattern.

The predecessor has made a lot of buns before, so Bai Ye is also familiar with it. Soon all the buns will be completed. The finished crab yellow soup bun looks much larger than the ordinary buns, and the weight is full. It stands to reason that One of three referees is enough, but Bai Ye still made a few more, ready to give it to Xiaolin and the others, after all, he has to be thanked for borrowing someone's kitchen over and over again.

The last step is to steam the steamed buns. The original crab roe soup buns should be steamed in that kind of small steamer. I just returned one, but I couldn’t find the steamed steamed buns in the kitchen, so Bai Ye had to use that big steamer to steam them all Yes, but this has little effect.

Boil hot water in the pot, set up the steamer, and then wait for the buns to be cooked.

However, Bai Ye couldn't rest at this time. After all, he still had a fish noodle soup to finish.

I looked at the pot where the fish soup was cooked before, because the crucian carp and eel bones were fried in advance, so it was easy to thicken. At this time, the soup in the pot was no longer the clear appearance before, but became milky white. , kind of like milk. UU Reading www.uukanshu.com

Picking up the spoon, Bai Ye took a little fish soup out of the pot and tasted it.

"Well, yes, the taste is quite delicious, and the fishy smell is not too heavy."

Because when the bones of crucian carp and eel were put into the pot, Bai Ye added a few slices of **** and green onion to the pot. The combination of green onion and **** is the best way to remove fishy smell, so although this fish soup is delicious, it is not like ordinary fish soup. Strong fishy smell.

Finally, add some shrimps to the pot, drop some Shaoxing wine, and Bai Ye turned around to prepare the noodles.

A small piece of the dough that was used to make the steamed buns was reserved for Bai Ye, and these are enough to make a few bowls of noodles.

He skillfully pulled the noodles, stretched them, tossed them twice, overlapped them, and stretched them again. After repeating several times, Bai Ye got a large amount of thin noodles in his hands.

Going back to the pot where the fish soup is burning, the fish soup in the pot has been completely made at this time, but there is still one last step before it can be used.

Because the soup is stewed with fish, there will inevitably be fish bones in the soup. If such soup is used directly, it will be a sin if the guests drink fish bones when they are eating noodles. The fish soup needs to be filtered before it can be used as noodle soup.

Take out a fine mesh sieve and another pot, and after Bai Ye filters the fish soup, what you get is a soup that is as pure as milk, but exudes a fascinating aroma. This is the fish soup that is needed for fish soup noodles.

Heat the soup in the pot again, and Bai Ye threw the noodles in his hand into the pot.

The long noodles tumbled with the hot bubbles in the white soup, as if the noodles and the soup had the most wonderful reaction in the world, the aroma filled the kitchen ever since.

"Huh, the crab roe soup dumplings and fish noodle soup are the two staples here, and the next thing is tea and dried silk."

Before the time to rest, Bai Ye was busy again.