Yang Huairen couldn't help but praise everyone for this salted goose, if it weren't for the presence of Zhao Xianqiu and the prefect of Yangzhou, he would have wanted to communicate with the chef who made the salted goose, and then personally experience the whole process of making salted goose.

He also felt more and more that it was worthwhile to get off the ship and dock in Yangzhou this time to inspect the Caoyun Yamen.

Jiangnan is rich, and the people are rich, and they begin to pursue a better life more and more, and eating is a very important part of a better life.

The rise of Huaiyang cuisine in the Great Song Dynasty, in addition to the efficient use of the Grand Canal, brought some skills of Lu cuisine and Central Plains cuisine in the north, the meticulous and tireless pursuit of techniques by Jiangnan people has also achieved a huge leap in Huaiyang cuisine.

On the other hand, the wealth of Jiangnan has also attracted a large number of talents to gather here, these talents have brought various skills, and promoted the progress of Jiangnan's economy and science and technology, and it is logical that Jiangnan is a prosperous scene.

Zhao Xianqiu gave Yang Huairen another glass of wine and presented the last crab roe soup bun in front of Yang Huairen.

The claws of Jiangnan, that is, crabs. At that time, crays generally referred to all kinds of crabs, and later chelates became the exclusive title of a pair of crabs with large claws.

Crab has been an indispensable delicacy on the table of Chinese since ancient times, and there are few records of eating crabs in foreign history.

The first allusion to eating crabs did not actually originate in China, but foreigners saw the strange shape of crabs, and Chinese especially loved to eat, which caused such exclamations and questions.

At that time, Yang Huairen had an acquaintance, Su Shi's student Zhang Lei, who happened to know Runzhou, and after trying the deliciousness of crabs, he made a poem "Asking for Crabs".

"Knowing the ripple water crab, September has frosted. The huge gold is heavy, and the crab is fat and white and jade. ”

Although this poem expresses his feelings of missing his friends in Beijing when he was exiled to Runzhou, the first four sentences reveal his essence of being a big foodie, and he is a virtuous person with his teacher Su Shi.

In fact, it is not difficult to understand that since you are disappointed in your career, let yourself release your appetite, which is also the only choice for many civil officials at that time to relieve the depression in their chests.

The way to eat crab roe buns is to integrate crab into the staple food, which is simple and convenient to eat, and you can enjoy the freshest taste of crab roe, which can be described as killing two birds with one stone.

There are many kinds of crab roe buns in the Jiangnan area, because crabs are popular in Jiangnan, so almost all parts of Jiangnan have crab roe buns made, and each place also has its own characteristics in the production.

Some crab roe buns are dry, using crab meat and crab roe as the main ingredients, with pork, fish or shrimp meat as filling, after steaming, the appearance is no different from the ordinary whole bag, but the crab meat filling makes it taste unique.

And crab roe soup dumplings are unique. There are also many kinds of crab roe soup dumplings, generally divided into water filling and skin jelly depression, Yangzhou's crab roe soup bun is the representative of crab roe soup bun with skin jelly filling.

The production of Yangzhou crab roe soup dumplings is also cumbersome, and the skin jelly is generally prepared in advance.

First, the white chicken and pork rinds with a weight ratio of about 3:2 are boiled in boiling water with green onion and ginger, and the blood, blood foam and other impurities in the chicken and pork rinds are boiled out, and then the chicken and pork are removed.

Then use warm light alkaline water to wash the pork skin, pick out the pig hair and residual fat, and then wash the pork skin with water to wash away the residual impurities and the alkaline water smell on the pork skin.

Then add water to the pot, bring to a boil over high heat, add the green onion and ginger and other fishy flavors, then put the chicken and pork rinds into the pot, change the culture to heat, and simmer for about an hour.

After the pork skin is taken out, it is minced into minced pork skin on a cutting board, and the soup in the pot is taken out and filtered to remove fat, foam and impurities, and the remaining clear soup is returned to the pot, minced pork, and boiled over high heat until it becomes a thick soup.

Take an appropriate amount of thick soup according to the need, add rice wine, soy sauce, salt and sugar after boiling, you can also add a little shrimp gelatin or fish gelatin and other ingredients to continue to enhance the flavor, add an appropriate amount of green onion, ginger or pepper according to the taste to taste, and filter the residue after firing to thicken.

Pour the soup into a large plate or bowl separately and stir constantly until the soup cools and freezes, which is the skin jelly used to make crab roe soup dumplings.

Next is the noodles.

The water of the noodles needs to be specially made, which is also a very key point in the production of crab roe soup dumplings.

Add salt and alkaline water to the water at 250:1, stir evenly, and then mix the dough water, and use high-gluten wheat flour for flour.

Pour the dough water into the flour little by little, do not add it at one time, but add the dough water to ensure that the dough is kneaded at one time, and will not be added to the flour because of the addition of more dough water, which will have an impact on the toughness of the dough at the back.

The dough feels firm and firm, so cover the dough with a clean, damp cloth and set aside for a while.

At this time, you can boil crab oil. The crabs used for stuffing are generally local freshwater crabs, such as hairy crabs, which are washed and steamed in a pot, and then removed from the crab meat and crab roe for later use.

Turn on the heat, add a small amount of cooked lard to the pot, heat it over medium heat, add chopped green onion and ginger and stir-fry until fragrant, then add crab meat and crab roe and stir-fry.

When the crab meat and crab oil in the crab roe are fried, it can be seen through the naked eye, and there is also a strong aroma of crab oil, at this time, you can add rice wine, salt, and a small amount of white pepper to taste.

Continue to stir-fry, there will be foam to be fried, skim off the foam and add a little balsamic vinegar, after all the fishy smell in the crab meat and lard is fried, you can start the pot.

And then there is the stuffing. Mix the jelly and fried crab roe in a ratio of 3 to 4 to 1, beat evenly and set aside.

At this point, the dough is almost ready, knead the dough into long strips, and then knead it into about half a half weight of dough each.

Roll out the dough into a round dough with a slightly thicker middle and thin edges, and you can wrap the blank of crab roe soup dumplings, and each chef has their own habits in the way of wrapping, so as to ensure that the seal is good when closing, and there is no special large gnocchi.

Under normal circumstances, in order to ensure that the shape of the crab roe soup dumplings will not be destroyed in the steaming process, there will be special small steamers, and each small steamer will place a soup bag to ensure that the shape of the soup dumplings remains in its original shape after steaming out of the pot.

There is another thing that should be paid attention to when coming out of the pot, the plate or bowl used to hold the soup dumplings should be scalded with boiling water to let the container have a certain temperature.

When taking the steamed crab roe soup bun out of the cage drawer, pay attention to the five fingers apart, so that the shou force is evenly lifted out without destroying the skin.

Finally, with a small plate of balsamic vinegar with sauce added to it, the crab roe soup dumplings are ready to serve.