Chinese Food
Shrimp dumpling
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On the morning of February 4, I went to the kitchen and life Salon of betaI to learn from Mr. Zhang Hu about shrimp dumpling & juice and coconut ball . In fact, I always wanted to make shrimp dumpling at home, but I thought it would be very difficult. So I didn't do it for the reason that I didn't buy a small steamer... I didn't think it was that simple after learning. The time on site is limited. The considerate staff of betaI packed the remaining shrimp dumpling stuffing and cream stuffing into a disposable lunch box and brought them back to us. It's quite a lot. Go home and continue to make shrimp dumplings. Fried shrimp pie. Also made milk yellow dumplings and milk yellow dumplings. I made it before. It's already served. Please listen to the next step~
Cooking ingredients
Cooking Steps
Step1:The fat meat is cooked. Cut it into small diced green bean
Step2:Remove the skin and fishy thread of shrimp meat and wash it. Dry the water with kitchen paper (it's very important. Otherwise, the water is large. The stuffing is not easy to stick together). Pat it flat with the knife face first (don't pat it too hard. The mud won't be delicious after a while). Then cut a knife in the middle
Step3:Wash and peel the horseshoes. Cut the small ones with the same size as the fat ones
Step4:Put the three fillings of step 13 into a large bowl. Mix in salt, chicken essence, sugar, sesame oil, white pepper and protein. Add in diced carrot and cilantro powder. Use your hands to grasp them evenly. Grab them while holding them and beat them vigorously in the bowl. If the fillings are not sticky, it may be that the water content of step 2 shrimp meat is not dried. Put a little starch to ease it
Step5:Put a pot of bottom water in the milk pot. Turn off the heat after the water boils. Immediately pour in the clarified flour and starch at the same time. Use a rolling pin to quickly stir in the same direction (this process must be fast). Otherwise, the dough will not be agglomerated. It will have to come back when it's scattered). Stir the dough and stick it together vigorously. Use a rolling pin to get it out one by one and put it on the chopping board. Use your hand to knead it into a smooth dough. Wrap it with a plastic wrap to keep warm and moisturiz
Step6:Roll the skin while it's hot. Pull a small amount of medicine. Roll it into a thin circle with a rolling pin. Wrap it into the shrimp stuffing. Fold the right hand from the right. Send the skin with the left index finger. Fold the right thumb and index finger. The shrimp dumpling and the ordinary dumpling are not the same. They must be small and delicate. That is to say, they are small and evenly folded. If the package is not good, they can also be rolled together. The two ends are open. The two sides are glued with protein. The surface is one end Put on the diced carrots. On the other side, put on the coriander leaves for decoration. The diced carrots can be put before steaming. The coriander leaves should be put after steaming. Otherwise, the color will get darker. The leaves will not look good if they collapse. I put them in without thinking
Step7:Steam for 45 minutes
Cooking tips:As for the materials, say two more words. The ratio of chengmian and raw meal here is 2-1. I saw 3-1 and 9-1 on the Internet. However, I found that the skin was easy to break when I made it at home. I don't know whether it was my filling that was put much or the ratio of noodles? It seems that we should try several times. The proportion of salt, chicken essence and sugar is 2-3-5. The taste is the best. Don't put too much white pepper. Otherwise, the taste of shrimp will be covered by pepper. In addition, Mr. Zhang Hu also taught us a trick. Generally, we eat fresh shrimps. Peel the skin to finish the fishy line. Grab the fishy smell with sugar first. If it's frozen shrimps, grab it with baking soda first. It's easy to be crisp if it's decontaminated and fried ~ it's good for cooking There are skills in eating.
