Crab dumplings Guantang is one of the traditional cuisines of Guangdong region. With hot steamed meat wrapped in dough. And the color of the yolk, thin, smooth soft and tough, tender filling Tangwanghe to Zuo food vinegar, acetic acid and a base with a delicious taste and aroma. This product is several hundred years old. "Garden Fresh single" Description: "Britain does not have the edge that is the meat dumplings, paste face away, wrap meat for the filling of its steam to please at all in Zuoxian well, but nothing more than tender to the tendons condiments to Guangdong. Britain does not eat Guanzhen table edge, very good, simmer with pork skin cream for the filling, so feel soft beauty.

Simmer skin cream, frozen pigskin now i.e., stuffing mix when added, i.e., when heated to the melting soup. Guantang this way is simple, in Guangdong has been in use until the late Qing Dynasty. 30 years, Guangzhou famous pastry chef turning it into a pigskin frozen in Zhuojia agar agar whole or in summer, but the soup is both prosperous greasy mouth. Meanwhile, egg again, and the base face, for wiping skin pure slip. Thus, it can be compact, smooth and slightly tough mass, can be thinner without rupturing roll pressed to the filling in the stuffing of soup without leakage.

practice

Leatherworking

The 500 g flour, 25 g yeast surface, boiled surface (50 grams and 50 grams of flour with boiling water absorbed), alkaline 1.5 g, 100 grams of water rub pure slide, covered with a damp cloth and allowed to stand for 15 minutes, make starch even run through.

Filling system

1000 g Agar paste, at the end 200 g of pork, shrimp 150 grams minced meat, 75 g of unripe shrimp, water, 50 grams of mushrooms, the end 50 g of crab meat, monosodium glutamate, salt, light-colored soy sauce, lard, sesame oil, pepper, sugar and other mix, frozen for 1 hour.

synthesis

The small skin picking agent, roll extremely thin, a package filling powder, shaped as dumplings, placed in small cages lotus leaf mat, steamed to stir.