Chinese Food
Crystal shrimp dumpling
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What kind of stuffing do you like for dumplings? Three fresh, fennel, leek eggs, lamb carrots, seafood? When do you eat it? Frozen to, new year's Eve to eat, the fifth day of the first five, head Fu, beginning of winter? Ha ha. We Chinese. How much do northerners love dumplings. Boiled, steamed, fried, frozen, whatever you want. There is also a kind of dumpling in Guangdong, Hong Kong and Macao. It is more common than the dumplings in the north. You can eat shrimp dumplings every day. Shrimp dumpling is the most representative snack in Guangdong. It is a must order snack for Cantonese food. The dumpling skin is soft, tough and crystal clear. The filling is light and delicious. The steamed method can better retain the fresh flavor of the ingredients. Shrimp dumplings can be eaten not only every day, but also morning tea, afternoon market and night snack. It's more affordable to prepare materials by yourself. Practice~~
Cooking ingredients
Cooking Steps
Step1:After the fresh shrimp is bought back, peel off the skin and remove the shrimp line. Then add some baking soda to the shrimp and mix evenly. Then clean with water and control the dry water. Then half of the shrimp is chopped and then chopped into mud. The other half is cut into large pieces.
Step2:Cut the fat meat and lotus root into pieces. Then add them to the shrimp.
Step3:Add salt, sugar, pepper, monosodium glutamate, fish sauce and sesame oil to the stuffing and mix well.
Step4:Soak the leaves of zongzi or lotus into the steamer.
Step5:Mix the ingredients of the dough into a soft dough, rub it into long strips, and then pull it into small dosage forms.
Step6:Roll the small dosage into thin slices, put the stuffing in the middle, and then put a large piece of shrimp meat. Squeeze the edge into the shape of dumpling.
Step7:Put the dumplings into the steamer. Steam for about 10 minutes.
Cooking tips:* * * when washing shrimps, add some baking soda to remove the mucus on the surface of shrimps. It also has the function of removing fishy smell and greasy. The treated shrimps are more transparent and elastic. ***Add fat to the stuffing to make the shrimp more moist. Add lotus root or water chestnut to increase the crispy taste. ***The dough of shrimp dumpling. The skin of the clarified bread is very bright. Adding the raw meal can increase the viscosity of the dough. This dough should be used as soon as possible, or it will not dry well. If the package is slow, most of the dough should be put into the fresh-keeping bag to keep moisture. There are skills in making delicious dishes.
