Chinese Food
Crystal shrimp dumpling
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Cooking ingredients
Cooking Steps
Step1:After buying the shrimp, put it in the refrigerator freezer for about half an hour. When the shrimp body turns white and hard, it can be taken out and peeled. This is the key premise for quick taking the shrimp shell. No acridine is needed. Just like sharpening a knife before cutting wood. Take a shrimp. Start with the shell edge on the belly of the shrimp with your thumb. Push it in the direction of your bac
Step2:When pushing to the back, push back from the back to the position of the shrimp tail. In the middle, you can push the s line left, right and right. It can ensure that every corner of the shrimp does not fall
Step3:Take off the shrimp tai
Step4:Back to the head. The neck of the shrimp is broken. Then pull the head and the body. Don't use too much force on the back. The shrimp intestines are connected. In order not to pick up the shrimp intestines in the next step. Gently pull the body and the head of the shrimp with two hands. The shrimp intestines are brought out with the head
Step5:It's very easy for shrimp to take off their clothes completely, and it's very easy and fast. This shrimp shell is beautiful. The ash is always perfec
Step6:Of course. Sometimes the shell doesn 't have to be connected to the head of the shrimp. But the head of the shrimp can still be pulled out with the intestines of the shrimp. Can you see a small line hanging down in the picture? That is the intestines.
Step7:Chop 2 / 3 of the shrimp meat into mud. 1 / 3 of the shrimp meat into cubes. Chop the horseshoe and carrot
Step8:Add horseshoe radish to the minced shrimp puree. Add 2G salt, 2G sugar and ginger juice and mix wel
Step9:Then scoop up the stuffing. Throw it into the bowl from a foot high
Step10:Repeat 20-30 times until thoroughly stirred. Add vegetable oil and stir well. Refrigerate for 15 minutes
Step11:Freeze for 15 minutes. Remove from fridge. Add remaining shrimp
Step12:Stir well. Refrigerate.
Step13:Prepare the materials. Mix 100g of Chengfen with 10g of raw meal and salt. Put the other 20g of raw meal aside for use temporarily
Step14:Scalding - pour boiling water into the mixed powder. Stir with chopsticks while flushing. Try not to have dry noodles. Cover and simmer for 5 minutes
Step15:Knead the hot face evenly while it is hot. Add the remaining 20 grams of raw meal in several times. At this time, the face is sticky
Step16:Add about 5g of oil and knead. Gradually become a dough with even texture
Step17:Put it in a container. Cover it with a damp cloth. Wake up for about 20 minutes. Then take out a small piece of dough and rub it int
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Cooking tips:1. Make sure to scald the noodles with boiling water. When scalding, make sure to scald the noodles evenly. Even if there is dry noodles, do not stir them at this time. Cover them and stew them for 5 minutes. 2. Knead them evenly while they are hot, and then choke them into the raw flour in several times, and then add oil. Do not add more raw flour because of the large water content, so as to avoid later cracking. 3. The dough must wake up for a while. Do not immediately cut the dosage package. 4. It is not recommended to pursue beauty and taste Put in the whole shrimp. First, it's difficult to control the shape of the package. Second, the shrimp will expand when it's heated. It's easy to break the skin. Fifth, add carrots and horseshoes to make the color more beautiful. Moreover, it's rich in taste. It's refreshing and not greasy. Sixth, don't put too much stuffing in the package. Don't be greedy. Otherwise, the stuffing will burst when it's heated. Seventh, shrimp dumplings are best eaten while it's hot A hot mouth fresh ah.. 8. Although shrimp dumplings are beautiful, they are not suitable for making in large quantities. 9. If there are too many dumplings, they can be put in as soon as possible after wrapping
