Chinese Food
Delicious shrimp dumplings
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My children like shrimp dumplings. They are crystal clear like works of art. It's not cheap for 6 yuan each. I had a good time with dough. I'd like to challenge the more difficult shrimp dumplings. To make shrimp dumplings, we need to use clear noodles, that is, wheat starch. Before, we used it to thicken and make soup or stir fry. This time, according to the formula on the package, I made shrimp dumplings once. I didn't expect to win the first battle. In addition to the beauty and high transparency that I didn't take out, the taste of everything is good. The children praised me for being sincere. Let me do more later. I'm very encouraged. It seems that as long as you work hard and practice often, there is nothing you can't learn. Considering that there will be a lot of steam falling on the surface of shrimp dumplings in the big steamer, I used a steam oven. Although it's called the oven, it has the function of steaming. There's no need to worry about the water vapor falling on the food surface. The material of shrimp dumpling is not complicated. I used fresh prawns and pork stuffing. Considering the technique is not mature, I will
Cooking ingredients
Cooking Steps
Step1:Material preparation - wheat starch, 80 ℃ hot water, solidified lard, prawns, pork stuffing with fat meat, pea blanching for standby, sliced green onion and ginger, and cold water for proper preparatio
Step2:Pour the hot water into the wheat starch one by one. Stir with chopsticks without dry powder. Knead it into a ball by hand and feel the soft hardness. Add lard and knead it evenly. It is as soft as the earlobe; it is covered with fresh-keeping film
Step3:Pour some cold water into the shredded green onion and ginger. Use your hands to make it taste. Continue to soak
Step4:Remove the shell of the prawn. Use a knife to carry it along the back in half. Pick out the prawn intestines. Use the knife to crush the prawn meat and then use the cross cutting method to chop it into minced prawns
Step5:Put prawn meat, pork stuffing, green beans, a little salt and sugar into the bowl. Pour in a proper amount of onion and ginger water. Mix clockwise evenly. Add water slowly until the stuffing is firm and sticky
Step6:Put the dough on the kneading pad, knead it into thin strips, divide it into 16 equal parts, knead them respectively, cover with plastic film to prevent evaporation of water
Step7:Sprinkle a little wheat starch (out of the portion). Roll the dough into a small round skin. Take a proper amount of filling and put it in the middle of the round skin. If the technology is not high, roll the skin a little thicker and the filling a little less, whichever is not broken
Step8:Don't knead and stretch like dumplings, because wheat starch doesn't have gluten. Just knead the dough tightly. Don't worry about the wrinkles first
Step9:All the dumplings have been packed. They are stacked on the steaming plate. In order to be convenient to take after steaming, put a piece of oil paper on the steaming plate in advance
Step10:Changdi steam oven is powered on. The water tank is filled with water. Select the pure steam mode. After the steam is applied, the dumplings will be put into it. 100 degrees. The screen shows 10 minutes. In fact, I spent 15 minutes
Step11:When the time is up, you can serve it immediately. Dip it in vinegar while it's hot and it's delicious.
Cooking tips:1. The wheat starch has no gluten, so use hot water to increase gelatinization to make it better; add some lard to make it more moist; do not use too much force when rolling and wrapping. When the technology is not high enough, you can roll the skin a little thicker. Do not put too much stuffing to prevent it from bursting when steaming; 2. Shrimp dumpling must be eaten hot, soft and delicious. If you put it cold, you can eat it again. Not only the skin is hard, but also the texture of the stuffing is reduced Buckle. There are skills in making delicious dishes.
