Chinese Food
Crystal shrimp dumplings learn to make shrimp dumplings with top chefs
(212900 views)
Crystal shrimp dumpling is my husband's must order when he goes to have morning tea. Crystal skin is crystal clear. Shrimp meat is fresh and fragrant. It's really delicious. Of course, I decided to try this famous Guangdong Tea by myself because I was poisoned by the top chef. I want to try this dish that torments Lu Jin's children's shoes. As a northerner, I often eat pasta and dumpling. I thought steamed shrimp dumpling was a piece of cake. It's really different.
Cooking ingredients
Cooking Steps
Step1:Prepare materials. I choose tiger shrimp for fresh shrimp. It's big and has good meat quality and no salty taste. Peel off the shell and remove the line. There is no pig fat in the supermarket. We have to take a small piece of fat off the streaky pork and chop it. Cut the winter bamboo shoots and set aside.
Step2:Shrimp must not be chopped with a blade. It's ideal to distinguish one shrimp from another after smashing it with the back of a knife. Add fat and end of winter bamboo shoots in proportion as shown in the figure. Add a little ginger powder to remove fishiness. Season with salt, sugar, sesame oil and pepper. Grab it and put it in the refrigerator for cold storag
Step3:Put wheat starch (also called chengmian) and corn starch into a bowl. Add boiled water in several times. Stir with chopsticks until small pieces are formed. Pour it on the chopping board. After a little heat dissipation, knead it into a whole dough by hand. Add a little cooking oil. Continue kneading until the chopping board dough is clean and smooth.
Step4:Wrap the dough with plastic wrap. Take a piece of dough and knead it into long strips. Cut into small pieces of the same size.
Step5:Flatten the dough with the palm of your hand. Oil the back of the spatula. Press the flattened dough into the skin. This step is quite laborious. At the beginning, it's hard to form a regular circle. It's better to practice more.
Step6:Wrap in the stuffing. Make wrinkles. Basically, a shrimp makes a shrimp dumpling. This step should be very careful. Because the skin is hot starch. Unlike flour, it has certain ductility. Students who are proficient in making dumplings must be careful not to make dumplings full. Clear space should be reserved in the interior. During the steaming of shrimp meat, the expansion is obvious, which will break the skin.
Step7:The drawers are lined with oilpaper. Put in shrimp dumplings and steam over medium heat. It will be out in 58 minutes.
Cooking tips:Faq-1 why should leather be rolled with a knife instead of a rolling pin? Because it's faster to use a knife than to roll the leather, so professionals use it. Why it's so fast? Because it's different from other dumplings. The skin of crystal shrimp dumplings doesn't need dry powder. It's easy to die and stick on the chopping board. If it's rolled out, it's still necessary to shovel it off with a knife. Isn't it a waste of time. The knife claps quickly. Three claps one. Then does not need to change the tool directly shovels down. Why does shrimp dumpling break after steaming? The coefficient of thermal expansion of the whole shrimp is very large, but the toughness of the scalded skin is very small. If you want the whole shrimp taste of shrimp dumplings in the restaurant, you need to leave more space in the dumplings. Or chop up some shrimp. What is Chengfen? Wheat starch? Where can I buy it? Can I have another one? Ask the students of the first three questions. Do you want to ask Baidu about Taobao. Don't even bother to make shrimp dumplings.
