湯包的做法是怎樣的？

方法壹:主料:面粉1000g，溫水600g，五花肉700g，皮凍280g，蟹肉160th，蟹黃40g，醬油40g，豬油100g。輔料:料酒6克，香油8克，糖，蔥花，姜末。2)將豬肉剁成肉末，剁入蟹中，用豬油加熱，加入蟹肉、蟹黃、姜末炒蟹油，與肉末、涼粉、醬油、料酒混合制成餡；3)將面團揉成長條，每50g拉成4個面坯，搟成圓皮，加入餡料揉成打褶袋，入蒸籠蒸10分鐘。= = = = = = = = = = = = = = = = = = =灌湯包方法二:水晶灌湯包原料:鮮豬皮500克，冬瓜600克，魚漿150克，火腿30克，黃瓜皮30克，雞蛋皮6544個。方法:1。將豬皮洗凈，放入高壓鍋中，加入鮮湯，放入姜、蔥、精鹽、胡椒粉、料酒、雞精，蓋上蓋子，在火上壓至豬皮變成汁，然後冷卻後開蓋，去渣，將湯倒入方盤中，冷卻後放入冰箱冷藏，即凍成皮，再修成徑。2.冬瓜去皮，用15 cm的正方形切成大塊，再切成大塊，***12塊，用鹽開水浸泡約10分鐘；火腿、黃瓜皮、雞蛋皮切片；將洋蔥葉放入沸水鍋中焯壹下，撕成細絲；將紅櫻桃切成細粉。3.將切成丸子的皮凍卷上壹層幹澱粉，再裹上壹層魚腩，然後均勻蘸上火腿絲、黃瓜皮絲、雞蛋皮絲，裹上泡好的冬瓜片，再用蔥葉絲捆成石榴包，再用櫻桃粉點綴，即成水晶湯包，放入籠中用大火蒸5分鐘左右，取出裝盤。4.將鍋放在火上洗凈，加入少許鮮湯燒開，加入精鹽、胡椒粉、味精，用濕澱粉勾芡，倒入香油，澆在鍋裏的水晶湯包上。= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =壹斤高筋面粉，加適量的鹽，會覺得有點鹹。飽和壹勺堿水，加冷水和面，讓它攪拌兩個小時，然後空白，卷起來，包成壹個形狀再放入籠中。這種湯包雖然大，但是湯很多，也就是說不能蒸。湯多了會變成蒸汽變大，也會讓湯包變大。