Method of preparation:

DuckBloodTofu threadsSoup ingredients:

Main ingredients: small pieces or strips of duck blood (sometimes replaced with pig's blood) and tofu threads.Oil dumplings, green onion,GingerThreads,Shrimp flossCoriander, duck offal (including duck gizzard, duck intestine, duck liver, etc.).,Sodium chlorideMonosodium glutamateChicken essence,, an appropriate amount of flavor oil or chili oil.,Duck blood tofu and vermicelli soupDistinctive features:Duck blood tofu and vermicelli soup is a snack in Nanjing,,and it is very famous locally.,How to make duck blood tofu and vermicelli soup:(1) Boil water, add a spoonful of MSG, salt, chicken essence, and put coriander into the boiling water. Cut up ready-to-eat duck intestine and duck liver.

(2) Cook the broth well, cut duck blood into strips, slice oil dumplings into triangles, and cook them in the soup.(3) After one or two minutes, remove the duck blood, wait until the oil dumplings are fully cooked, reduce heat to minimum, put back the duck blood, and let them simmer slowly without lowering temperature.

(4) Blanch vermicelli in a separate bowl, cook for 1-2 minutes, pour into the soup bowl.(5) Scoop out an appropriate amount of duck blood and oil dumplings into the bowl, place the cut-up ready-to-eat duck intestine and duck liver on top, add a few coriander stems, dig in some spicy oil with a spoon, stir with chopsticks, and you have a delicious duck blood tofu and vermicelli soup.Shumai dough recipe 1

Main ingredients:

500 grams of wheat flour, 600 grams of warm water, 700 grams of pork belly,

Pork skin gelatin

280 grams, crab meat 160 grams, crab roe, soy sauce each 40 grams, lard 100 grams.

Accompaniments: cooking wine 6 grams, sesame oil 8 grams, sugar,

Chopped green onion and ginger each 5 grams, salt 15 grams, white pepper,

Monosodium glutamate

each 1 gram.Dumpling preparation:(1) Mix the flour with water to form a dough, let it rest;PorkChop into mince, mix crab meat and crab roe, heat lard in a pot, stir-fry crab meat, crab roe, ginger until oil is extracted, combine with pork mince, gelatin, soy sauce, cooking wine.(2) Roll the dough into long strips, divide into 4 portions of 50 grams each, flatten to make round skins, fill and pleat into dumplings, steam for 10 minutes on high heat.Shumai dough recipe 2Crystal ShumaiIngredients: fresh pig skin 500 grams,Winter melon600 grams, fish paste 150 grams,Ham30 grams, cucumber peel 30 grams,

Egg white membrane 1 sheet, ginger 25 grams, scallions 50 grams, salt, pepper powder, cooking wine, monosodium glutamate, chicken essence, dry and wet starch, sesame oil, fresh broth, chopped green onion leaves, red cherries.(1) Clean the pig skin, place in a pressure cooker with fresh broth, add ginger, scallions, salt, pepper powder, cooking wine, chicken essence, press until the pig skin dissolves into juice, cool, strain out impurities, pour cooled liquid into a rectangular dish and refrigerate to freeze, then cut into 2 cm diameter balls (12 each), these are the gelatin balls.(2) Boil winter melon in salt water for about 10 minutes,Ham, cucumber peel, egg white membrane all chopped into fine threads, blanch scallion leaves in boiling water and shred into fine strips, red cherries finely minced.

(3) Roll gelatin balls with dry starch first, then coat with fish paste, sprinkle ham thread, cucumber thread, egg white thread evenly, wrap inside winter melon sheet, bundle with scallion thread to form pomegranate-like shumai, top with cherry crumbs as decoration.

(4) Steam on high heat for about 5 minutes, remove and arrange in a dish.

2)Pour some broth over the plate of crystal shumai after steaming.Shumai dough recipe 3

Pork leg meat,Pig stomach skinlarge pieces of meat from the pig's belly, crab roe high-gluten flour powder, salt, saturated alkali water, pork skin, cleaned and cooked with wine, old, ginger, boiled to make gelatin soup, chilled after cooling for 5 hours into gelatin pieces, mix them finely with seasoned meat mince, add crab roe, crab meat, season with appropriate salt, chicken powder, ready.

High-gluten flour one catty, mixed with an appropriate amount of salt to taste, alkali water a spoonful, combined with cold water to form dough, left to rest for two hours, shaping and rolling into thin wrappers, steamed on high heat for six minutes is enough, but the technique must be from Yangzhou, otherwise it's easy to break the soup.

Crab roe shumai preparation

Ingredients: main ingredients: 1000 grams of flour, 600 grams of warm water, 700 grams of pork belly,Pork skin gelatin280 grams, crab meat 160 grams, crab roe, soy sauce each 40 grams, lard 100 grams.Accompaniments: cooking wine 6 grams, sesame oil 8 grams, sugar,Chopped green onion and ginger each 5 grams, salt 15 grams, white pepper,Monosodium glutamateeach 1 gram.(1) Mix flour with water to form a dough, let it rest;(2) Chop pork into mince, mix crab meat and crab roe, heat lard in a pot, stir-fry crab meat, crab roe, ginger until oil is extracted, combine with pork mince, gelatin, soy sauce, cooking wine.(3) Roll the dough into long strips, divide into 4 portions of 50 grams each, flatten to make round skins, fill and pleat into dumplings, steam on high heat for 10 minutes.Skin 1 piece, ginger 25 grams, scallion 50 grams, an appropriate amount of refined salt, white pepper powder, cooking wine, monosodium glutamate, chicken essence, dry and wet starch, sesame oil, fresh broth each, a few sprigs of scallion leaves, and red cherries.Loquateach a little.

Method:

1. Wash the pig skin, place it in a pressure cooker with fresh broth, add ginger, scallion, refined salt, white pepper powder, cooking wine, chicken essence, cover, put on fire to press until the pig skin melts into juice. After cooling and opening the lid, remove the residue, pour the soup into a square dish, cool it down and then refrigerate it to make jelly. Then cut it into round balls with a diameter of 2 cm each, totaling 12 pieces.

2. Remove the peel from the winter melon, cut it into large blocks measuring 15 cm on each side, then slice it into thin sheets, totaling 12 slices, soak them in salty water for about 10 minutes;Ham, cucumber peel, egg roll sheet, all sliced finely;scallion leaves blanched in boiling water, torn into fine strips;redcherrycrushed into fine paste.

3. Cut the round jelly balls first in a layer of dry starch, then wrap them with fish paste, and evenly coat them with ham threads, cucumber peel threads, egg roll sheet threads. Then wrap them inside the winter melon sheets, tie them up with scallion thread strands to form pomelos, and decorate with cherry powder on top.Pomegranatebag, then steam over high heat for about 5 minutes before removing and placing them in a dish.

4. In a clean wok, add a little fresh broth and bring it to a boil, season with refined salt, white pepper powder, and monosodium glutamate, thicken the sauce with wet starch, pour sesame oil over, stir well, then pour over the pomelo bags on the plate.

Trio Method for Steamed Soup Dumplings

lean pork from the back of a pig,stomach skinof large pieces, crab high-gluten flour dough balls, salt, saturated alkali water, pigskin, cleaned and cooked with cooking wine, aged soy sauce, ginger, boiled into broth, cooled and cut after 5 hours to form jelly, then taken out and chopped, mixed with well-seasoned minced meat, added crab roe and crab meat, seasoned with appropriate amounts of salt and chicken essence for use.Dumplingmaking technique is required as a foundation, otherwise, the soup leakage problem may occur easily.

Crab Roe Steamed Soup Dumplings:

·Ingredients: Main ingredients: 1000 grams of flour, 600 grams of warm water, 700 grams of pork belly meat, 280 grams of skin jelly, 160 grams of crab meat, 40 grams each of soy sauce and crab roe, 100 grams of lard. Auxiliary ingredients: 6 grams of cooking wine, 8 grams of sesame oil, a little bit of sugar, 5 grams each of chopped scallion and ginger, 15 grams of refined salt, 1 gram each of white pepper powder and monosodium glutamate.

·Process: 1) Mix flour with water evenly and knead thoroughly, set aside for a moment;

2) Shred the pork into meat paste, shred the crab meat, heat lard in a pot, add crab meat, crab roe, ginger to fry out the crab oil, mix it with meat paste, skin jelly, soy sauce, cooking wine and other ingredients.

3) Roll the dough ball into a long strip, cut into 4 pieces per 50 grams of dough, flatten them to make round wrappers, add filling and fold into pleated dumplings, steam over high heat for 10 minutes.