Chinese Food
Baby's supplementary food recipe of crystal shrimp dumpling
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Shrimp dumplings with a reference age of more than 12 months are ranked first in Guangdong morning tea. Monarch also spent a lot of time to study. I didn't expect it to come to me. Small shrimp dumplings. Crystal clear. Is it just look at the picture saliva will flow out. It's not just about beauty. It's also about internal and external cultivation I made videos for my baby's food. They were included in my official account, baby food supplement master. It includes staple food, soup, baking, diet therapy, etc.
Cooking ingredients
Cooking Steps
Step1:The reference age is more than 12 months. The preparation of food materials for babies who are not allergic to food materials - 70g of Chengfen, 20g of corn starch, 50g of pork filling, 30g of corn kernel, 20g of shiitake mushroom, 20g of pea, 20g of shrimp auxiliary materials - lemon, soy sauce, vegetable oil, end of onion operation time - 35min difficulty analysis - primary * Chengfen is wheat starch. A gluten free flour can be bought in Harbin ~ large shopping malls or online shopping malls 。
Step2:Remove the lines on the back and abdomen of shrimps. Chop them. Marinate the prepared lemon slices or ginger slices for 15 minutes.
Step3:Add vegetable oil, soy sauce and chopped green onion to the pork stuffing. Stir well and set aside.
Step4:Blanch corn and peas for 1 minute. Drain and remove.
Step5:Corn and peas are peeled. *Corn and pea husks. Young babies are less likely to chew and digest. You can choose to chop it into pieces without peeling.
Step6:Blanch the mushrooms for about 1 minute. Drain the water and remove. Dice.
Step7:All the prepared materials shall be added into the pork stuffing and stirred evenly for standby.
Step8:Add corn starch to the orange powder. Mix well. Slowly pour in 110g. 100 ℃ boiling water and stir while pouring. Until the flour paste into snowflake shape. Try to be even. Do not have dry noodles without water. *The water here must use 100 ° boiling water. In this way, the shrimp dumpling skin will taste strong. If the water temperature is too low and the noodle skin is not soft enough, the shrimp dumpling skin will break easily. *Chengfen is wheat starch. A kind of gluten free flour is not recommended to be replaced here.
Step9:Knead into smooth dough. Cover with plastic wrap. Let stand for 10 minutes. *The dough must be covered with plastic wrap, or it will be dried easily. The next few steps. Also be sure to cover the dough that is not used for the time being in the plastic wrap
Step10:Take out the wake-up dough, rub the long strips, and cut them into evenly sized preparations.
Step11:Take a dosage. Roll it into a circle with a rolling pin * roll the shrimp dumpling skin as thin as possible. If it's too thick, there's no crystal clear effect. And the taste is not good.
Step12:Put in the prepared filling.
Step13:According to the way of making dumplings, one fold at a time is pressed to close the mouth. After pinching the wrinkles, firm them up a bit to avoid cracking when steaming.
Step14:Put them all in the pot. Steam for 15 minute
Step15:
Cooking tips:Junjun's little tip - * the little baby needs help when eating hemp. Treat it into small pieces and give it to him a little bit more. The bigger baby shrimp dumpling is a good finger food. Let the baby eat it by hand. It's a great choice for the baby to exercise the chewing and grasping power. If you need to, you can talk about my skills in making dishes in auxiliary food group.
