In the end, he still got to eat the delicious crab roe noodles!
No matter what hardship you face, you can't be a chef!
......
In the afternoon, Lin Zhou woke up from her nap and began preparing the aspic filling needed for crab roe buns.
The pork skin and old hen soup I stewed in the pressure cooker before bed have already switched to the keep-warm setting.
Now pour it out and grind the pork skin with a meat grinder to make pork skin paste.
Filter the chicken broth and put it into a pot. Add the minced pork skin, bring to a boil over high heat, then simmer over low heat.
Skim off any foam that appears during the process.
When the broth has reduced to about a quarter of its original volume, start seasoning it. When it has thickened, sprinkle with chopped green onions and remove from heat.
Strain the broth while it's still hot, place it on a plate, and stir constantly. Once the broth has cooled and solidified, crush it to make the aspic filling.
Finally, put the aspic filling and the prepared crab roe into the same bowl and mix them clockwise until the crab roe filling is ready.
Compared to the steamed buns I've made before, crab roe buns are definitely the most complicated.
The preparations took from morning until afternoon.
Next up are pickled mustard green buns.
I bought some ready-made pickled mustard greens, and after soaking them for a while, some of the saltiness has already been extracted.
Once the pickled mustard green filling is ready, the next step is to wrap the buns.
While the dough was being kneaded and rolled out, the filling had cooled down.
Lin Zhou meticulously managed the time at every step, ensuring that he didn't waste any time or increase his workload.
The appeal of crab roe buns lies in their thin skin, as the filling contains aspic, making them essentially crab roe soup dumplings.
The biggest problem with soup dumplings is that they break open and leak soup.
Therefore, the dough that Lin Zhou rolls out is always thicker in the middle and thinner at the edges.
This prevents the steamed buns from falling to the bottom, causing the soup inside to leak out before you can even taste them.
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