Chinese Food
Extremely transparent QQ crystal shrimp dumplings
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I always like the crystal shrimp dumplings of Cantonese style. According to the recipe of bean and fruit, the crystal skin made several times has no elasticity, and the transparency is not good. There's no way to compare it with the hotel. Suddenly I thought that Xi Mi could be ground into powder to make crystal cake. Very Q. could he also be used to make crystal shrimp dumplings? There are also taro garden. To use cassava powder, you will compare Q. if you add some cassava powder, you will not be able to achieve the effect of Cantonese shrimp dumplings.
Cooking ingredients
Cooking Steps
Step1:Grind xiaoximi into powder with a blender. It doesn't matter if there is a little particle.
Step2:I made three kinds of dough. The first one was made entirely of sago flour and boiled water. The second dough is chengmian + cassava powder + raw powder 1-1-1. Add boiling water to scald the noodles. And make the dough. Third dough. Yes. Third dough. Three kinds of flour plus sago flour. Add boiling water and form dough. Put the three dough aside.
Step3:Peel the shrimps and take out the shrimps. Cut half of the shrimps into mud. Cut the other half into three pieces. Keep the size large. Add meat stuffing and colorful vegetables and vegetables. Add onion, salt, sugar, soy sauce, cooking wine and other seasonings. The key to the taste of shrimp dumplings is the good seasoning. Keep stirring with chopsticks. Work hard. Steam the sweet potato. Grind it into mud. Add a little sugar. Set aside.
Step4:Here is dumpling making. It can be filled with meat or purple potato paste. The second dough. Because it's all starch. I can't roll the skin. I can only roll it into a ball. Press it back with a kitchen knife. Dumpling skin. Because the skin made of starch has no elasticity. So it's very easy. Be careful when wrapping. The first and third dough. Because of the addition of rice noodles. It is sticky and can be rolled into dumpling skin. Just like making dumplings normally. After packing. Second, the dumplings made of dough are steamed in a pot. The dumplings are cooked ten minutes after the water is boiled. I usually steam the other two for 20 minutes.
Step5:This is the crystal shrimp dumpling made of raw meal, clarified noodles and cassava flour. Compared with the dumpling made of raw meal and clarified noodles only, it has a lot of elasticity. It's close to the taste of Cantonese shrimp dumplings.
Step6:The above ones are made of the last dumpling flour with the addition of sago flour. They are already very transparent. It's also very elastic.
Step7:This one is completely wrapped in sago powder. It's completely transparent. It's like QQ sugar. It's very elastic.
Cooking tips:Mom likes to eat the skin made of cassava, raw meal and clear noodles. I think it's different. It depends on what kind of taste you like. There are skills in making delicious dishes.
